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There are 6100 results for: content related to: Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

  1. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 15, December 2015, Pages: 3183–3194, Jianbin Liu, Huanlu Song, Ye Liu, Pei Li, Juan Yao and Jian Xiong

    Article first published online : 19 JAN 2015, DOI: 10.1002/jsfa.7058

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    Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: R71–R76, Hanifah Nuryani Lioe, Jinap Selamat and Masaaki Yasuda

    Article first published online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01529.x

  3. Expression of umami-taste-related genes in the tongue: a pilot study for genetic taste diagnosis

    Oral Diseases

    Volume 21, Issue 6, September 2015, Pages: 801–806, N Shoji, N Kaneta, S Satoh-Kuriwada, M Tsuchiya, N Hashimoto, H Uneyama, M Kawai and T Sasano

    Article first published online : 30 JUN 2015, DOI: 10.1111/odi.12350

  4. Beef flavor: a review from chemistry to consumer

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2783–2798, Chris R Kerth and Rhonda K Miller

    Article first published online : 12 MAY 2015, DOI: 10.1002/jsfa.7204

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    A study on sensory properties of sodium reduction and replacement in Asian food using difference-from – control test

    Food Science & Nutrition

    Jasmine Leong, Chinatsu Kasamatsu, Evelyn Ong, Jia Tse Hoi and Mann Na Loong

    Article first published online : 1 NOV 2015, DOI: 10.1002/fsn3.308

  6. The good taste of peptides

    Journal of Peptide Science

    Volume 18, Issue 2, February 2012, Pages: 73–82, Piero A. Temussi

    Article first published online : 7 DEC 2011, DOI: 10.1002/psc.1428

  7. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1795–S1804, A. Myrdal Miller, K. Mills, T. Wong, G. Drescher, S.M. Lee, C. Sirimuangmoon, S. Schaefer, S. Langstaff, B. Minor and J.-X Guinard

    Article first published online : 14 AUG 2014, DOI: 10.1111/1750-3841.12549

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    Taste responses in mice lacking taste receptor subunit T1R1

    The Journal of Physiology

    Volume 591, Issue 7, April 2013, Pages: 1967–1985, Yoko Kusuhara, Ryusuke Yoshida, Tadahiro Ohkuri, Keiko Yasumatsu, Anja Voigt, Sandra Hübner, Katsumasa Maeda, Ulrich Boehm, Wolfgang Meyerhof and Yuzo Ninomiya

    Article first published online : 19 FEB 2013, DOI: 10.1113/jphysiol.2012.236604

  9. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2145–2154, Zhi-Yao Chen, Yun-Zi Feng, Chun Cui, Hai-Feng Zhao and Mou-Ming Zhao

    Article first published online : 25 NOV 2014, DOI: 10.1002/jsfa.6952

  10. Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 9, July 2013, Pages: 2267–2275, Junzhi Bu, Zhiyuan Dai, Tao Zhou, Yanbin Lu and Qianqian Jiang

    Article first published online : 19 FEB 2013, DOI: 10.1002/jsfa.6036

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    Involvement of multiple taste receptors in umami taste: analysis of gustatory nerve responses in metabotropic glutamate receptor 4 knockout mice

    The Journal of Physiology

    Volume 593, Issue 4, 15 February 2015, Pages: 1021–1034, Keiko Yasumatsu, Tomohiro Manabe, Ryusuke Yoshida, Ken Iwatsuki, Hisayuki Uneyama, Ichiro Takahashi and Yuzo Ninomiya

    Article first published online : 22 JAN 2015, DOI: 10.1113/jphysiol.2014.284703

  12. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin

    Journal of the Science of Food and Agriculture

    Lihua Wang, Baocai Xu, Linlin Li, Mengke Zhang, Tao Feng, Jinpeng Wang and Zhengyu Jin

    Article first published online : 16 MAR 2016, DOI: 10.1002/jsfa.7665

  13. Multiple Receptor Systems for Umami Taste in Mice

    Annals of the New York Academy of Sciences

    Volume 1170, Issue 1, July 2009, Pages: 51–54, Ryusuke Yoshida, Keiko Yasumatsu, Shinya Shirosaki, Masashi Jyotaki, Nao Horio, Yoshihiro Murata, Noriatsu Shigemura, Kiyohito Nakashima and Yuzo Ninomiya

    Article first published online : 4 AUG 2009, DOI: 10.1111/j.1749-6632.2009.03902.x

  14. GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS

    Journal of Sensory Studies

    Volume 4, Issue 4, March 1990, Pages: 215–227, R. ISHII and M. O'MAHONY

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-459X.1990.tb00473.x

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    Umami taste in mice uses multiple receptors and transduction pathways

    The Journal of Physiology

    Volume 590, Issue 5, March 2012, Pages: 1155–1170, Keiko Yasumatsu, Yoko Ogiwara, Shingo Takai, Ryusuke Yoshida, Ken Iwatsuki, Kunio Torii, Robert F. Margolskee and Yuzo Ninomiya

    Article first published online : 23 JAN 2012, DOI: 10.1113/jphysiol.2011.211920

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    Molecular mechanism of the allosteric enhancement of the umami taste sensation

    The FEBS Journal

    Volume 279, Issue 17, September 2012, Pages: 3112–3120, Ole G. Mouritsen and Himanshu Khandelia

    Article first published online : 24 JUL 2012, DOI: 10.1111/j.1742-4658.2012.08690.x

  17. Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: s401–s405, Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada and Masaaki Yasuda

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11483.x

  18. Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2680–2686, Shin-Yi Lin, Yu-Chang Lo, Yu-Kai Chen, Shuo-Chieh Yang and Jeng-Leun Mau

    Article first published online : 19 JUN 2015, DOI: 10.1111/jfpp.12518

  19. New Developments in Umami (Enhancing) Molecules

    Chemistry & Biodiversity

    Volume 5, Issue 6, June 2008, Pages: 1195–1203, Chris Winkel, Adri de Klerk, Jan Visser, Eva de Rijke, Jan Bakker, Thorsten Koenig and Harry Renes

    Article first published online : 11 JUL 2008, DOI: 10.1002/cbdv.200890096

  20. Receptors and Transduction of Umami Taste Stimuli

    Annals of the New York Academy of Sciences

    Volume 1170, Issue 1, July 2009, Pages: 55–59, Sue C. Kinnamon and Aurelie Vandenbeuch

    Article first published online : 4 AUG 2009, DOI: 10.1111/j.1749-6632.2009.04106.x