Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect-Reference-Cited by-同舟云学术

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Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect

Published:2022-08 Issue: Volume:210 Page:114304
ISSN:0956-5663
Container-title:Biosensors and Bioelectronics
language:en
Short-container-title:Biosensors and Bioelectronics

Author:

Kong Liqin,Wang Yijian,Shu Guoqiang,Wang Renfa,Feng Yaoze,Zhu Ming

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Electrochemistry,Biomedical Engineering,General Medicine,Biophysics,Biotechnology

Reference31 articles.

1. High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection

2. Duplex Bioelectronic Tongue for Sensing Umami and Sweet Tastes Based on Human Taste Receptor Nanovesicles

3. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years

4. Detecting thresholds for bitter, umami, and sweet tastants in broiler chicken using a 2-choice test method

5. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

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3. Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food;ACS Sensors;2024-04-11

4. Novel competitive electrochemical impedance biosensor for the ultrasensitive detection of umami substances based on Pd/Cu-TCPP(Fe);Food Chemistry;2024-04

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