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There are 13690 results for: content related to: MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-α-AMINO ACIDS AND 5′-NUCLEOTIDES

  1. You have free access to this content
    Obese Women Have Lower Monosodium Glutamate Taste Sensitivity and Prefer Higher Concentrations Than Do Normal-weight Women

    Obesity

    Volume 18, Issue 5, May 2010, Pages: 959–965, M. Yanina Pepino, Susana Finkbeiner, Gary K. Beauchamp and Julie A. Mennella

    Version of Record online : 6 SEP 2012, DOI: 10.1038/oby.2009.493

  2. You have free access to this content
    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

    Version of Record online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01529.x

  3. Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain

    European Journal of Neuroscience

    Volume 25, Issue 6, March 2007, Pages: 1855–1864, Ciara McCabe and Edmund T. Rolls

    Version of Record online : 10 APR 2007, DOI: 10.1111/j.1460-9568.2007.05445.x

  4. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11483.x

  5. Effects of chronic dietary exposure to monosodium glutamate on feeding behavior, adiposity, gastrointestinal motility, and cardiovascular function in healthy adult rats

    Neurogastroenterology & Motility

    Volume 27, Issue 11, November 2015, Pages: 1559–1570, V. López-Miranda, M. L. Soto-Montenegro, J. A. Uranga-Ocio, G. Vera, E. Herradón, C. González, C. Blas, M. Martínez-Villaluenga, A. E. López-Pérez, M. Desco and R. Abalo

    Version of Record online : 24 AUG 2015, DOI: 10.1111/nmo.12653

  6. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 13, October 2013, Pages: 3312–3321, Maria Dermiki, Rana Mounayar, Chutipapha Suwankanit, Jennifer Scott, Orla B Kennedy, Donald S Mottram, Margot A Gosney, Heston Blumenthal and Lisa Methven

    Version of Record online : 7 JUN 2013, DOI: 10.1002/jsfa.6177

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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

    Version of Record online : 19 FEB 2013, DOI: 10.1113/jphysiol.2012.236604

  8. A Tandem Repeat of Rat-derived Pneumocystis carinii Genes Encoding the Major Surface Glycoprotein

    Journal of Eukaryotic Microbiology

    Volume 41, Issue 3, May 1994, Pages: 292–300, SUSAN M. SUNKIN, SAUNDRA L. STRINGER and JAMES R. STRINGER

    Version of Record online : 1 MAY 2007, DOI: 10.1111/j.1550-7408.1994.tb01509.x

  9. Monosodium Glutamate

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Tetsuya Kawakita, Chiaki Sano, Shigeru Shioya, Masahiro Takehara, Shizuko Yamaguchi, Ana Gabriel, Yoko Obayashi and Yashushi Kawabata

    Published Online : 10 FEB 2015, DOI: 10.1002/14356007.a16_711.pub2

  10. Pulmonary reactions to monosodium glutamate

    Pediatric Allergy and Immunology

    Volume 3, Issue 4, December 1992, Pages: 228–232, Richard M. Schwartzstein

    Version of Record online : 8 JUN 2007, DOI: 10.1111/j.1399-3038.1992.tb00055.x

  11. Brain Functional Changes in Rats Administered with Monosodium l-Glutamate in the Stomach

    Annals of the New York Academy of Sciences

    Volume 1170, Issue 1, July 2009, Pages: 77–81, Takashi Kondoh, Tomokazu Tsurugizawa and Kunio Torii

    Version of Record online : 4 AUG 2009, DOI: 10.1111/j.1749-6632.2009.03884.x

  12. Reconsidering the effects of monosodium glutamate: A literature review

    Journal of the American Academy of Nurse Practitioners

    Volume 18, Issue 10, October 2006, Pages: 482–486, Matthew Freeman

    Version of Record online : 25 SEP 2006, DOI: 10.1111/j.1745-7599.2006.00160.x

  13. Effect of monosodium glutamate on apple leaf consumption by codling moth larvae

    Entomologia Experimentalis et Applicata

    Volume 103, Issue 1, April 2002, Pages: 91–98, Maciej A. Pszczolkowski, Luis F. Matos, Adam Zahand and John J. Brown

    Version of Record online : 2 OCT 2003, DOI: 10.1046/j.1570-7458.2002.00955.x

  14. The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate

    Journal of Food Science

    Volume 32, Issue 4, July 1967, Pages: 473–478, SHIZUKO YAMAGUCHI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1967.tb09715.x

  15. Analyzing the Sensory Characteristics and Taste-Sensor Ions of MSG Substitutes

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S191–S198, M.-N. Jo and Y.-M. Lee

    Version of Record online : 19 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00769.x

  16. L-Monosodium Glutamate(MSG)

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Tetsuya Kawakita

    Published Online : 4 DEC 2000, DOI: 10.1002/0471238961.1213151411012301.a01

  17. Study on umami taste: the MSG taste-enhancing activity of N2-alkyl and N2-alkanoyl-5′-guanylic acids having a sulfoxide group inside the N2-substituent

    Flavour and Fragrance Journal

    Volume 26, Issue 4, July 2011, Pages: 279–281, Carlo F. Morelli, Paolo Manitto and Giovanna Speranza

    Version of Record online : 8 APR 2011, DOI: 10.1002/ffj.2053

  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

    Version of Record online : 19 JUN 2015, DOI: 10.1111/jfpp.12518

  19. Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: S233–S239, Jae-Hee Hong, Koo-Young Kwon and Kwang-Ok Kim

    Version of Record online : 16 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02724.x

  20. Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: S483–S493, Takashi Miyaki, Annlyse Retiveau-Krogmann, Erin Byrnes and Shunji Takehana

    Version of Record online : 31 DEC 2015, DOI: 10.1111/1750-3841.13195