These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 35397267)

  • 1. Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.
    Yang F; Lv S; Liu Y; Bi S; Zhang Y
    Food Chem; 2022 Sep; 387():132890. PubMed ID: 35397267
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system.
    Phat C; Moon B; Lee C
    Food Chem; 2016 Feb; 192():1068-77. PubMed ID: 26304449
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Addition of Umami and Sour Components on NaCl Taste in Humans.
    Hara S; Adachi N; Kasahara Y; Narukawa M
    J Nutr Sci Vitaminol (Tokyo); 2023; 69(4):292-298. PubMed ID: 37648516
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.
    Rocha RAR; Ribeiro MN; Silva GA; Rocha LCR; Pinheiro ACM; Nunes CA; Carneiro JDS
    J Food Sci; 2020 May; 85(5):1565-1575. PubMed ID: 32282071
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis.
    Feng T; Cai W; Chen D; Song S; Yao L; Sun M; Wang H; Yu C; Liu Q; Dang Y
    J Food Sci; 2023 Dec; 88(12):4974-4987. PubMed ID: 37799107
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths.
    Hartley IE; Liem DG; Keast RS
    J Food Sci; 2020 Nov; 85(11):3934-3942. PubMed ID: 33037609
    [TBL] [Abstract][Full Text] [Related]  

  • 7. N-geranyl cyclopropyl-carboximide modulates salty and umami taste in humans and animal models.
    Dewis ML; Phan TH; Ren Z; Meng X; Cui M; Mummalaneni S; Rhyu MR; DeSimone JA; Lyall V
    J Neurophysiol; 2013 Feb; 109(4):1078-90. PubMed ID: 23221408
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.
    Morita R; Ohta M; Umeki Y; Nanri A; Tsuchihashi T; Hayabuchi H
    Nutrients; 2021 Feb; 13(2):. PubMed ID: 33572364
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3.
    Chang J; Li X; Liang Y; Feng T; Sun M; Song S; Yao L; Wang H; Hou F
    Food Chem; 2023 Feb; 401():134163. PubMed ID: 36099828
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory Flavor Profile of Split Gill Mushroom (
    Laplamool T; Suwonsichon S; Sittiketgorn S; Soontrunnarudrungsri A
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893641
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate.
    Wang S; Tonnis BD; Wang ML; Zhang S; Adhikari K
    J Food Sci; 2019 Nov; 84(11):3275-3283. PubMed ID: 31602667
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.
    Kong Y; Yang X; Ding Q; Zhang YY; Sun BG; Chen HT; Sun Y
    Food Res Int; 2017 Dec; 102():559-566. PubMed ID: 29195986
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain.
    Goto TK; Yeung AW; Tanabe HC; Ito Y; Jung HS; Ninomiya Y
    Chem Senses; 2016 Sep; 41(7):623-30. PubMed ID: 27353260
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.
    Hiranpradith V; Therdthai N; Soontrunnarudrungsri A
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham.
    Xie X; Dang Y; Pan D; Sun Y; Zhou C; He J; Gao X
    Food Chem; 2023 Mar; 405(Pt A):134886. PubMed ID: 36371836
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects.
    Maluly HDB; Arisseto-Bragotto AP; Reyes FGR
    Food Sci Nutr; 2017 Nov; 5(6):1039-1048. PubMed ID: 29188030
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (
    Zhou F; Wang XC
    Food Sci Nutr; 2019 Dec; 7(12):3863-3872. PubMed ID: 31890164
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.
    Liang L; Zhou C; Zhang Y; Sun B
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945519
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism.
    Wang H; Chen D; Lu W; Dang Y; Liu Z; Chen G; Wang B; Zhang C; Xiao C
    Food Chem; 2024 Jul; 447():139035. PubMed ID: 38507951
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Pharmacology of the Umami Taste Receptor.
    Servant G; Frerot E
    Handb Exp Pharmacol; 2022; 275():109-136. PubMed ID: 33580387
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.