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Is there a fatty acid taste?Genomic and genetic evidence for the loss of umami taste in batsThe Effects of Advertising Copy on Sensory Thoughts and Perceived TasteGenetics of taste receptors.Sweet and umami taste: natural products, their chemosensory targets, and beyond.Obese women have lower monosodium glutamate taste sensitivity and prefer higher concentrations than do normal-weight women.Development of an umami taste sensitivity test and its clinical useRole of gut nutrient sensing in stimulating appetite and conditioning food preferences.Spatiotemporal Coding of Individual Chemicals by the Gustatory System.Effect of different doses of monosodium glutamate on the thyroid follicular cells of adult male albino rats: a histological study.Sensing of amino acids by the gut-expressed taste receptor T1R1-T1R3 stimulates CCK secretion.Gustatory sensory cells express a receptor responsive to protein breakdown products (GPR92)The good taste of peptides.Umami flavour as a means of regulating food intake and improving nutrition and health.Amino acid sensing in the gastrointestinal tract.A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health.Flavor Preferences Conditioned by Dietary Glutamate.Two distinct determinants of ligand specificity in T1R1/T1R3 (the umami taste receptor).Genetics of fat intake in the determination of body mass.Suppression of umami aftertaste by polysaccharides in soy sauce.An electronic tongue: evaluation of the masking efficacy of sweetening and/or flavoring agents on the bitter taste of epinephrine.Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat ProductsResponses to di-sodium guanosine 5'-monophosphate and monosodium L-glutamate in taste receptor cells of rat fungiform papillae.Primary and secondary metabolites of an European edible mushroom and its nutraceutical value: Suillus bellinii (Inzenga) Kuntze.Natural product modulators of human sensations and mood: molecular mechanisms and therapeutic potential.One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time.Clinical test of gustatory function including umami taste.Development of a Gustatory Function Test for Clinical Application in Korean Subjects.Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound.Neurocognitive effects of umami: association with eating behavior and food choice.Binary Diffusion Coefficients for Aqueous Solutions of l-Aspartic Acid and Its Respective Monosodium SaltSeaweeds for umami flavour in the New Nordic CuisineThe name of deliciousness and the gastrophysics behind it
P2860
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P2860
description
2002 nî lūn-bûn
@nan
2002 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
New Seasonings
@ast
New Seasonings
@en
New Seasonings
@en-gb
type
label
New Seasonings
@ast
New Seasonings
@en
New Seasonings
@en-gb
altLabel
New seasonings.
@ast
New seasonings.
@en
prefLabel
New Seasonings
@ast
New Seasonings
@en
New Seasonings
@en-gb
P356
P1433
P1476
New Seasonings
@en
New seasonings.
@en
P2093
Kikunae Ikeda
P304
P356
10.1093/CHEMSE/27.9.847
P577
2002-11-01T00:00:00Z