Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram-Reference-Cited by-同舟云学术

Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram

Published:2022-08-22 Issue:36 Volume:70 Page:11344-11352
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Ben¹,Blank Imre²,Zhang Yin³,Liu Yuan¹^ORCID

Affiliation:

1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiaotong University, 800 Dongchuan Road, Shanghai 200240, People’s Republic of China

2. Zhejiang Yiming Food Company, Limited, 199 Huting North Street, Shanghai 201615, People’s Republic of China

3. Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, Sichuan 610106, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01938

Reference33 articles.

1. Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans

2. The receptors and cells for mammalian taste

3. Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes

4. Mechanisms of umami taste perception: From molecular level to brain imaging

5. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3

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