| What is Umami? |
S. Yamaguchi
K. Ninomiya |
| Basic Properties of Umami and Its Effects on Food Flavor |
S. Yamaguchi |
| Natural Occurrence |
| Natural Occurrence |
K. Ninomiya |
| Umami Taste and Traditional Seasonings |
Y. Yoshida |
| History and Use of Umami |
| Umami in Japan, Korea, and Southeast Asia |
S. Otsuka |
| Umami (Xian-Wei) in Chinese Food |
T. Nakayama
H. Kimura |
| Indian Cuisine and Umami |
Y. Sei |
| Physiology and Nutritional Aspects of Umami |
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| Central Mechanism of Umami Taste Perception and Effect of Dietary Protein on the Preference for Amino Acids and Sodium chloride in Rats |
K. Torii |
| Nutritional Effects of Umami in the Human Diet |
| Nutritional Effects of Umami in the Human Diet |
F. Bellisle |
| Sensory Enhancement of Foods for the Elderly with Monosodium Glutamate and Flavors |
S. S. Schiffman |
