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Progress in Multisensory Synergistic Salt Reduction

Foods, 2024-05, Vol.13 (11), p.1659

2024

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Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Journal of culinary science & technology, 2020-03, Vol.18 (2), p.77-88

2020

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Conventional clinical signs and symptoms are poor predictors of postoperative cerebrospinal fluid leak: A single‐centre cohort perspective

Clinical otolaryngology, 2024-09, Vol.49 (5), p.621-632

2024

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Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

Journal of Nutritional Science and Vitaminology, 2023/08/31, Vol.69(4), pp.292-298

2023

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Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches

Trends in food science & technology, 2020-02, Vol.96, p.21-29

2020

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Taste transduction and channel synapses in taste buds

Pflügers Archiv, 2021-01, Vol.473 (1), p.3-13

2021

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Taste loss in the elderly: Possible implications for dietary habits

Critical reviews in food science and nutrition, 2017-11, Vol.57 (17), p.3684-3689

2017

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Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

Nutrients, 2018-10, Vol.10 (10), p.1539

2018

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Advances in flavor peptides with sodium-reducing ability: A review

Critical reviews in food science and nutrition, 2024-09, Vol.64 (26), p.9568-9584

2024

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A subset of broadly responsive Type III taste cells contribute to the detection of bitter, sweet and umami stimuli

PLoS genetics, 2020-08, Vol.16 (8), p.e1008925-e1008925

2020

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Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Journal of agricultural and food chemistry, 2021-09, Vol.69 (35), p.10272-10280

2021

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Distinct representations of basic taste qualities in human gustatory cortex

Nature communications, 2019-03, Vol.10 (1), p.1048-1048, Article 1048

2019

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Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Journal of the science of food and agriculture, 2021-06, Vol.101 (8), p.3140-3155

2021

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Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Food chemistry, 2022-09, Vol.387, p.132890-132890, Article 132890

2022

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Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits

Nutrients, 2020-10, Vol.12 (11), p.3284

2020

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Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

Food chemistry, 2021-01, Vol.335, p.127664-127664, Article 127664

2021

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Salty Taste: From Transduction to Transmitter Release, Hold the Calcium

Neuron (Cambridge, Mass.), 2020-06, Vol.106 (5), p.709-711

Liman, Emily R.

2020

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23-LB: A Study of Taste among Type 2 Diabetes Mellitus Patients with Autonomic Neuropathy at a Tertiary Care Centre in North India

Diabetes (New York, N.Y.), 2022-06, Vol.71 (Supplement_1)

2022

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Clinical Role of Extraoral Bitter Taste Receptors

International journal of molecular sciences, 2020-07, Vol.21 (14), p.5156

2020

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Potential effects of umami ingredients on human health: Pros and cons

Critical reviews in food science and nutrition, 2020-07, Vol.60 (13), p.2294-2302

2020

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Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex

Proceedings of the National Academy of Sciences - PNAS, 2021-01, Vol.118 (2), p.1-11

2021

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Role of Taste Receptors in Innate Immunity and Oral Health

Journal of Dental Research, 2022-07, Vol.101 (7), p.759-768

2022

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High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50

Meat science, 2023-01, Vol.195, p.109012-109012, Article 109012

2023

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Ibuprofen inhibits oral NaCl response through transmembrane channel-like 4

Biochemical and biophysical research communications, 2021-10, Vol.573, p.76-79

2021

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Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Journal of food science, 2020-05, Vol.85 (5), p.1565-1575

2020

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Progress in Multisensory Synergistic Salt Reduction

Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Conventional clinical signs and symptoms are poor predictors of postoperative cerebrospinal fluid leak: A single‐centre cohort perspective

Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches

Taste transduction and channel synapses in taste buds

Taste loss in the elderly: Possible implications for dietary habits

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

Advances in flavor peptides with sodium-reducing ability: A review

A subset of broadly responsive Type III taste cells contribute to the detection of bitter, sweet and umami stimuli

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Distinct representations of basic taste qualities in human gustatory cortex

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits

Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

Salty Taste: From Transduction to Transmitter Release, Hold the Calcium

23-LB: A Study of Taste among Type 2 Diabetes Mellitus Patients with Autonomic Neuropathy at a Tertiary Care Centre in North India

Clinical Role of Extraoral Bitter Taste Receptors

Potential effects of umami ingredients on human health: Pros and cons

Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex

Role of Taste Receptors in Innate Immunity and Oral Health

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50

Ibuprofen inhibits oral NaCl response through transmembrane channel-like 4

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

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