Molecular insights into human taste perception and umami tastants: A review-Reference-Cited by-同舟云学术

Molecular insights into human taste perception and umami tastants: A review

Published:2022-03-17 Issue:4 Volume:87 Page:1449-1465
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Diepeveen Johan¹^ORCID,Moerdijk‐Poortvliet Tanja C. W.¹,van der Leij Feike R.²^ORCID

Affiliation:

1. Research Group Marine Biobased Specialties Chemistry Department, HZ University of Applied Sciences Vlissingen The Netherlands

2. Research and Innovation Centre Agri, Food & Life Sciences (RIC‐AFL) Inholland University of Applied Sciences Delft The Netherlands

Funder

Nationaal Regieorgaan Praktijkgericht Onderzoek SIA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16101

Reference129 articles.

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2. The Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids

3. Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste;Bellisle F.;Asia Pacific Journal of Clinical Nutrition,2008

4. Dietary supplementation with monosodium glutamate with dietary balance such as protein, salt and sugar intake with increasing T1R3 taste receptor gene expression in healthy females

5. Does ENaC Work as Sodium Taste Receptor in Humans?

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