화학공학소재연구정보센터
검색결과 : 11건
No. Article
1 Bitter taste receptor T2R7 and umami taste receptor subunit T1R1 are expressed highly in Vimentin-negative taste bud cells in chickens
Yoshida Y, Wang ZH, Tehrani KF, Pendleton EG, Tanaka R, Mortensen LJ, Nishimura S, Tabata S, Liu HX, Kawabata F
Biochemical and Biophysical Research Communications, 511(2), 280, 2019
2 Understanding the molecular mechanism of umami recognition by T1R1-T1R3 using molecular dynamics simulations
Liu H, Da LT, Liu Y
Biochemical and Biophysical Research Communications, 514(3), 967, 2019
3 Umami-bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
Kim MJ, Son HJ, Kim Y, Misaka T, Rhyu MR
Biochemical and Biophysical Research Communications, 456(2), 586, 2015
4 Muscle regulatory factors regulate T1R3 taste receptor expression
Kokabu S, Lowery JW, Toyono T, Seta Y, Hitomi S, Sato T, Enoki Y, Okubo M, Fukushima Y, Yoda T
Biochemical and Biophysical Research Communications, 468(4), 568, 2015
5 Expressions of multiple umami taste receptors in oral and gastrointestinal tissues, and umami taste synergism in chickens
Yoshida Y, Kawabata Y, Kawabata F, Nishimura S, Tabata S
Biochemical and Biophysical Research Communications, 466(3), 346, 2015
6 Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording
Zhang DM, Zhang FN, Zhang Q, Lu YL, Liu QJ, Wang P
Biochemical and Biophysical Research Communications, 438(2), 334, 2013
7 Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue
Yang Y, Chen QQ, Shen C, Zhang SM, Gan ZL, Hu R, Zhao JH, Ni YY
Journal of Food Engineering, 116(3), 627, 2013
8 Decomposition kinetics of umami component during meat cooking
Ishiwatari N, Fukuoka M, Hamada-Sato N, Sakai N
Journal of Food Engineering, 119(2), 324, 2013
9 G alpha 14 is a candidate mediator of sweet/umami signal transduction in the posterior region of the mouse tongue
Shindo Y, Miura H, Carninci P, Kawai J, Hayashizaki Y, Ninomiya Y, Hino A, Kanda T, Kusakabe Y
Biochemical and Biophysical Research Communications, 376(3), 504, 2008
10 Improving the umami taste of soy sauce by the addition of bacterial gamma-glutamyltranspeptidase as a glutaminase to the fermentation mixture
Kijima K, Suzuki H
Enzyme and Microbial Technology, 41(1-2), 80, 2007