131 related articles for article (PubMed ID: 38604805)
1. Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food.
Kong L; Dong Y; Shu G; Feng Y; Zhu M
ACS Sens; 2024 Apr; 9(4):1820-1830. PubMed ID: 38604805
[TBL] [Abstract][Full Text] [Related]
2. Nerve and behavioral responses of mice to various umami substances.
Narukawa M; Morita K; Uemura M; Kitada R; Oh SH; Hayashi Y
Biosci Biotechnol Biochem; 2011; 75(11):2125-31. PubMed ID: 22056436
[TBL] [Abstract][Full Text] [Related]
3. Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect.
Kong L; Wang Y; Shu G; Wang R; Feng Y; Zhu M
Biosens Bioelectron; 2022 Aug; 210():114304. PubMed ID: 35550938
[TBL] [Abstract][Full Text] [Related]
4. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.
Nishimura T; Goto S; Miura K; Takakura Y; Egusa AS; Wakabayashi H
Food Chem; 2016 Apr; 196():577-83. PubMed ID: 26593530
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. The umami taste: from discovery to clinical use.
Stańska K; Krzeski A
Otolaryngol Pol; 2016 Jun; 70(4):10-5. PubMed ID: 27387211
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue.
Li J; Wang W; Liu J; Li H; Zhang N; Yang F; Dong H; Sun X; Chen G; Fan Y; Guo Y; Liu Y
Biosens Bioelectron; 2021 Dec; 193():113627. PubMed ID: 34534889
[TBL] [Abstract][Full Text] [Related]
9. Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue.
Dang Y; Hao L; Zhou T; Cao J; Sun Y; Pan D
Food Res Int; 2019 Jul; 121():20-27. PubMed ID: 31108741
[TBL] [Abstract][Full Text] [Related]
10. Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor.
Fan Y; Chen W; Zhang N; Li M; Zhu Y; Chen G; Zhang Y; Liu Y
Biosens Bioelectron; 2023 Oct; 237():115447. PubMed ID: 37352759
[TBL] [Abstract][Full Text] [Related]
11. Electrophysiological and behavioral studies on the taste of umami substances in the rat.
Yamamoto T; Matsuo R; Fujimoto Y; Fukunaga I; Miyasaka A; Imoto T
Physiol Behav; 1991 May; 49(5):919-25. PubMed ID: 1653433
[TBL] [Abstract][Full Text] [Related]
12. Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances.
Wang Y; Kong L; Shu G; Sun G; Feng Y; Zhu M
Food Chem; 2023 Oct; 423():136233. PubMed ID: 37156142
[TBL] [Abstract][Full Text] [Related]
13. Taste effects of 'umami' substances in hamsters as studied by electrophysiological and conditioned taste aversion techniques.
Yamamoto T; Matsuo R; Kiyomitsu Y; Kitamura R
Brain Res; 1988 Jun; 451(1-2):147-62. PubMed ID: 2855211
[TBL] [Abstract][Full Text] [Related]
14. Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording.
Zhang D; Zhang F; Zhang Q; Lu Y; Liu Q; Wang P
Biochem Biophys Res Commun; 2013 Aug; 438(2):334-9. PubMed ID: 23892037
[TBL] [Abstract][Full Text] [Related]
15. Response properties of the pharyngeal branch of the glossopharyngeal nerve for umami taste in mice and rats.
Kitagawa J; Takahashi Y; Matsumoto S; Shingai T
Neurosci Lett; 2007 Apr; 417(1):42-5. PubMed ID: 17321681
[TBL] [Abstract][Full Text] [Related]
16. Synergistic effect of combining umami substances enhances perceived saltiness.
Li J; Zhong F; Spence C; Xia Y
Food Res Int; 2024 Aug; 189():114516. PubMed ID: 38876587
[TBL] [Abstract][Full Text] [Related]
17. Flavor characteristics of glutathione in raw and cooked foodstuffs.
Ueda Y; Yonemitsu M; Tsubuku T; Sakaguchi M; Miyajima R
Biosci Biotechnol Biochem; 1997 Dec; 61(12):1977-80. PubMed ID: 9438977
[TBL] [Abstract][Full Text] [Related]
18. Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.
Durán-Merás I; Salinas F; Muñoz De La Peña A; López Rosas M
J AOAC Int; 1993; 76(4):754-9. PubMed ID: 8397023
[TBL] [Abstract][Full Text] [Related]
19. Gustatory neural responses to umami taste stimuli in C57BL/6ByJ and 129P3/J mice.
Inoue M; Beauchamp GK; Bachmanov AA
Chem Senses; 2004 Nov; 29(9):789-95. PubMed ID: 15574814
[TBL] [Abstract][Full Text] [Related]
20. Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats.
Sako N; Tokita K; Sugimura T; Yamamoto T
Chem Senses; 2003 Mar; 28(3):261-6. PubMed ID: 12714449
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]