Keywords: اومامی; Protein; Savouriness; Taste-nutrient relationships; Umami;
مقالات ISI اومامی (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: اومامی; Airline food; Cabin pressure; Humidity; Noise; Umami; Gastrophysics;
Keywords: اومامی; Salt reduction; Cooked sausages; Aroma; Flavour enhancer; Umami;
Keywords: اومامی; Chicken soup; Enhancement of aroma sensation; Retronasal aroma; Umami
Keywords: اومامی; High hydrostatic pressure; Non-volatile compounds; Umami; Volatile compounds; Squid;
Keywords: اومامی; Elderly; Tongue brushing; Taste threshold; Tongue coat; Umami; Filter paper disc;
Keywords: اومامی; Congruency; Enhancement; Flavor; Perceptual similarity; Retronasal odor; Saltiness; Umami;
Keywords: اومامی; Consumer research; Mushrooms; Umami; Dietary guidance; Culinary strategies;
Keywords: اومامی; Pork; Chilled; Ageing; Umami; Taste; Export;
Keywords: اومامی; Aging; Taste preference; Taste nerve responses; Umami; Sweet;
Keywords: اومامی; Congenital; Aglossia; Taste; Gustation; Umami
Keywords: اومامی; Umami; MSG; Satiety; Energy intake; Food choice; Appetite;
Keywords: اومامی; Tannins; Umami; Bitter; Grazing; Ovis aries; Food selection; Feeding
Keywords: اومامی; Shiitake mushroom; Umami; Aroma compounds; Taste compounds; Sensory evaluation;
Keywords: اومامی; AA; amino acids; BLAST; basic alignment search tool; Ca; calcium; CaSR; calcium sensing receptor; ENaC; epithelial amiloride-sensitive sodium channel; GIT; gastrointestinal tract; GLU; glutamic acid; GLUT2; glucose transporter 2; Na; sodium; NaCl; sodium
Keywords: اومامی; Aspartic amino acids; different treatments; glutamic; Spirulina sp.; umami
Free amino acids and 5â²-nucleotides in Finnish forest mushrooms
Keywords: اومامی; l-Glutamic acid (PubChem CID: 33032); l-Aspartic acid (PubChem CID: 5960); Guanosine 5â²-monophosphate (PubChem CID: 6804); Inosine 5â²-monophosphate (PubChem CID: 8582); Amino acids; 5â²-Nucleotides; Umami; Mushrooms;
Identification of a novel umami compound in potatoes and potato chips
Keywords: اومامی; Flavor; Taste; Savory; Umami; Potato; Potato chips; MSG; Thermal generation;
The quest for umami: Can sous vide contribute?
Keywords: اومامی; Umami; Glutamate; Meat; Sous vide; Texture;
Short-term perception of and conditioned taste aversion to umami taste, and oral expression patterns of umami taste receptors in chickens
Keywords: اومامی; Umami; T1R1; T1R3; mGluR1; mGluR4; Taste aversion;
Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking
Keywords: اومامی; Bitter-masking; Bitter taste receptor; Low molecular weight fraction; Modernized Korean soy sauce; Umami;
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
Keywords: اومامی; Salt-reduced bread; Lactic acid bacteria; Microbial bioprocessing; Fermentation product; Dough acidification; Sensory analysis; Umami; Kokumi;
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
Keywords: اومامی; Enzyme-assisted extraction; Umami; MSG-like; Mushrooms; Flavourzyme®;
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms
Keywords: اومامی; Umami; Monosodium glutamate; Free amino acids; Nucleotides; Extraction and optimization; Mushroom composition analysis; Food composition; Food analysis; 5â²-Mononucleotides analysis;
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
Keywords: اومامی; AA; amino acid; AAS; atomic absorption spectroscopy; AMP; adenosine-5â²-monophosphate (adenylate); ANOVA; analysis of variance; A-PLSR; ANOVA-partial least squares regression; GMP; guanosine-5â²-monophosphate (guanylate); HPLC-MS; high-pressure liqu
Topographic organizations of taste-responsive neurons in the parabrachial nucleus of C57BL/6J mice: An electrophysiological mapping study
Keywords: اومامی; ANOVA; analysis of variance; BC; brachium conjunctivum; CNS; central nervous system; H; entropy; IMP; inosine 5â²-monophosphate; MPG; monopotassium glutamate; MSG; monosodium glutamate; N/S; noise-to-signal; NST; nucleus of the solitary tract; PbN; parab
Expressions of multiple umami taste receptors in oral and gastrointestinal tissues, and umami taste synergism in chickens
Keywords: اومامی; Umami; mGluR1; mGluR4; T1R1; T1R3; Chicken;
Research ReportCerebral processing of umami: A pilot study on the effects of familiarity
Keywords: اومامی; Functional neuroimaging; Familiarization; Umami; Learning; Memory; Human brain;
Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment
Keywords: اومامی; Electronic tongue; Cyclic voltammetry; Near-infrared spectroscopy; Umami; Flavour enhancer; Partial least squares (PLS) regression
Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directions
Keywords: اومامی; Taste interactions; Taste primaries; Taste perception; Salty; Sweet; Sour; Bitter; Umami;
Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue
Keywords: اومامی; Sensor; Electronic tongue; Umami; MSG; IMP; GMP;
Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings
Keywords: اومامی; Rice; Umamizyme; Flavourzyme; Peptides; Umami; Functional properties;
Relationship between savory/sweet and contents of protein, sodium, sugar, and fat of Korean ready meal products
Keywords: اومامی; Savory; Ready meals; Nutrient information; Umami
Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption
Keywords: اومامی; Optimal arousal theory; Umami; Long-term acceptance; Boredom test
Nutrient sensing in the gut: new roads to therapeutics?
Keywords: اومامی; taste receptors; gastrointestinal hormones; sweet; bitter; umami; fatty acid
Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure
Keywords: اومامی; Optimal arousal theory; Umami; Exchange rate; Optimal exchange rate; Boredom test
Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS
Keywords: اومامی; Peanut hydrolysate; Umami; Umami-enhancing effect; Ultrafiltration; MALDI-TOF/TOF MS
Comparison of free amino acids and 5â²-nucleotides between Tuber fermentation mycelia and natural fruiting bodies
Keywords: اومامی; Truffle; Fruiting bodies; Fermentation mycelia; Umami; Equivalent umami concentration; Soybean flour;
No effects of monosodium glutamate consumption on the body weight or composition of adult rats and mice
Keywords: اومامی; Dietary obesity; Obesity-prone rat; C57BL/6J mouse; High-fat diet; Umami;
Reducing sodium levels in frankfurters using a natural flavor enhancer
Keywords: اومامی; Frankfurters; Natural flavor enhancer; Potassium chloride; Sodium reduction; Umami
Behavioral responses to glutamate receptor agonists and antagonists implicate the involvement of brain-expressed mGluR4 and mGluR1 in taste transduction for umami in mice
Keywords: اومامی; Behavioral response; Taste transduction; Umami; mGluR antagonist; mGluR agonist;
MSG intake and preference in mice are influenced by prior testing experience
Keywords: اومامی; Umami; Monosodium glutamate; Inosine monophosphate; Sucrose; Polycose; Casein
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste
Keywords: اومامی; Doenjang; Low molecular weight peptides; Soybean paste; Taste characteristics; Umami;
Flavor preferences conditioned by post-oral infusion of monosodium glutamate in rats
Keywords: اومامی; Conditioned flavor preference; Umami; Gastric infusion; Duodenal infusion;
Localization of brain activation by umami taste in humans
Keywords: اومامی; Umami; Functional MRI; Taste solution delivery device; Insular cortex
Cyclophosphamide-induced disruption of umami taste functions and taste epithelium
Keywords: اومامی; taste cell renewal; cytotoxicity; animal psychophysics; umami; chemotherapy; taste acuity; ANOVA; Analysis of variance; CTA; conditioned taste aversion; CYP; cyclophosphamide; IMP; inosine 5â²-monophosphate; MSG; monosodium glutamate; S+; stimulus associ
Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the “Garum Shop” of Pompeii, Italy
Keywords: اومامی; Umami; Fish sauce; Garum; Pompeii; Glutamate; Amino acids; Taste; Savory condiments; Food composition; Food analysis
Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system
Keywords: اومامی; Tannic acid; Theanine; Astringency; Umami; Luminol; o-Phthalaldehyde; Tea; Flow-injection
Binding of glutamate to the umami receptor
Keywords: اومامی; Glutamate; Umami; Taste receptor; MD simulations;
A hand-held electronic tongue based on fluorometry for taste assessment of tea
Keywords: اومامی; Electronic tongue; Astringency; Umami; Fluorescence; Tea