publications

*Umami: Physiology, Nutrition and Food Science
Olfaction and Taste XI, edited by K. Kurihara, N. Suzuki and H. Ogawa, Springer-Verlag, Tokyo, 1994
CONTENTS
cover
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
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