The Effect of Temperature on Umami Taste-Reference-Cited by-同舟云学术

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The Effect of Temperature on Umami Taste

Published:2016-04-20 Issue:6 Volume:41 Page:537-545
ISSN:0379-864X
Container-title:Chemical Senses
language:en
Short-container-title:CHEMSE

Author:

Green Barry G.,Alvarado Cynthia,Andrew Kendra,Nachtigal Danielle

Funder

National Institute on Deafness and other Communicative Disorders

National Institutes of Health

Publisher

Oxford University Press (OUP)

Subject

Behavioral Neuroscience,Physiology (medical),Sensory Systems,Physiology

Link

http://academic.oup.com/chemse/article-pdf/41/6/537/6710737/bjw058.pdf

Reference46 articles.

1. Adenylyl cyclase expression and modulation of cAMP in rat taste cells

2. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

3. Effects of temperature on the perceived sweetness of sucrose

4. Sensory and receptor responses to umami: an overview of pioneering work

5. Taste and the taste of foods

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1. Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship;Food Chemistry;2024-10

2. Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly;Heliyon;2024-08

3. Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal;International Journal of Gastronomy and Food Science;2024-03

4. Umami Taste Signaling from the Taste Bud to Cortex;Food and Health;2023-09-13

5. Effects of temperature on action potentials and ion conductances in type II taste-bud cells;American Journal of Physiology-Cell Physiology;2023-07-01

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