Interaction of taste-active nutrients with taste receptors
Author:
Funder
Virginia Commonwealth University
National Research Foundation of Korea
Publisher
Elsevier BV
Subject
Physiology (medical),Physiology
Reference44 articles.
1. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - a review;Zhao;Food Res Int,2016
2. Current trends in balsamic/aged vinegar production and research;Terpou,2019
3. Basic properties of umami and its effects on food flavor;Yamaguchi;Food Rev Int,1998
4. Sweet-bitter and umami-bitter taste interactions in single parabrachial neurons in C57BL/6J mice;Tokita;J Neurophysiol,2012
5. Umami-bitter interactions: the suppression of bitterness by umami peptides via human bitter taste receptor;Kim;Biochem Biophys Res Commun,2015
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application;Food Research International;2024-10
2. Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review;Food Safety and Health;2024-07
3. Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS;Food Frontiers;2024-06-20
4. A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health;Food Frontiers;2024-02-21
5. A review on effective encapsulation and release strategy of umami peptides;International Journal of Food Engineering;2023-08-15
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3