| Perception of Monosodium Glutamate in Water and Food by Young and Elderly Subjects |
S.S. Schiffman
E.A. Sattely-Miller |
| Humans and Appreciation of the Umami Taste |
S. Yamaguchi
I. Kobori |
| Enhancing Effect of Nucleotides on Sweetness of Heated Prawn Muscle |
S. Fuke
K. Watanabe
S. Konosu |
| Enhancing Effects of Salts on Canine Taste Responses to Amino Acids and Umami Substances |
T. Ugawa
K. Kurihara |
| Umami Taste in the Chimpanzee (Pan troglodytes) and Rhesus Monkey (Macaca mulatta) |
G. Hellekant
Y. Ninomiya |
| Umami Taste in the Forebrain of the Alert Macaque |
T.R. Scott
C.R. Plata-Salaman
E.T. Rolls
Z. Karadi
Y. Oomura |
| Central Function in Preference for Amino Acids |
T. Ono
K. Torii
E. Tabuchi
T. Kondoh
T. Uwano |
| Effect of Umami Taste of Monosodium Glutamate Paired with a Meal on Early Humoral and Metabolic Changes in the Rat |
R. Caulliez
C. Viarouge
S. Nicolaidis |
| The Molecular Biology of Glutamate Receptors in Rat Taste Buds |
N. Chaudhari
C. Lamp
H. Yang
A. Porter
M. Minyard
S. Roper |
| Monosodium Glutamate Binding to Bovine Epithelial Cells ls Affected by the Ionic Composition of the Medium |
Y. Hayashi
T. Tsunenari
T. Mori |
| Role of Yeast in the Formation of Inosinic Acid as the Taste Compound in Leavened Bread |
K. Fujisawa
M. Yoshino |
