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Showing 1 to 20 of 21 for “"umami"”.
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Neuroanatomical Maps and Taste Reactivity to Sweet, Umami, and Bitter Taste in the PBN of C57BL/6J Mice
… taste qualities, sour, salty, bitter, sweet, and umami (the savory taste of certain amino acids). In neuroscience research, behavioral testing is used to measure the ability of rodents (including inbred mice) to discriminate between the different taste qualities. Taste reactivity and two-bottle …
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Efecto de la incorporación de sabores dulce y umami en la dieta de cerdas sobre su composición láctea y posterior impacto en el crecimiento de la progenie
… el impacto de la incorporación de un sabor umami, reprensentado por el glutamato monosódico (MSG) en la dieta de cerdas sobre la leche de estas al séptimo día post parto, a través de análisis químico proximal (AQP) y perfil de aminoácidos a muestras tomadas del grupo Control y MSG (50 g/kg …
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Arc expression in the parabrachial nucleus following taste stimulation
… five basic taste qualities (sweet, salty, sour, umami, and bitter), with additional bitter compounds included for comparison. The expression patterns of Arc and marker genes were analysed using in situ hybridisation (ISH). The Arc catFISH method was used to observe taste-responsive neurons …
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Investigating sensory characteristics and flavor profiles of ten cucumber cultivars using descriptive and sensory instrumental analysis
… notes, while UW02 and UW08 had high melon, waxy, umami, and juicy notes. UW10 and UW07 were most crispy, while UW01 was bitter, sour, and salty. Major identified volatiles were C6 and C9 compounds. Flesh possessed the highest amount of total volatiles, compared to peel. UW10 had the highest total …
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Effects of Monosodium Glutamate on Objective and Perceived Satiety Among 7- to 9- Year Old Children
Background: Monosodium glutamate (MSG) imparts umami taste associated with proteins and is known to act as a flavor-enhancer. Several adult studies and a recent study of infants suggests that MSG may also have beneficial effects on appetite by promoting satiety. This research is the first to assess …
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The Physiological Role of Serotonergic Transmission in Adult Rat Taste Buds
… T2R9, involved in detecting bitter, sweet, and umami tastes. 5-HT1A did not co-express with type III TRC-specific markers PKD2L1 and NCAM, confirming the paracrine nature of 5-HT signaling in the taste bud. To examine the functional role of serotonin in the taste bud, whole nerve recordings from …
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Dampak aplikasi insektisida nabati terhadap kelangsungan hidup dan daya parasitasi Trichogrammatoidea bactrae-bactrae secara in-vitro
INDONESIA: Dalam Al-qur’an disebutkan bahwa “Allah telah menciptakan berbagai jenis tumbuh-tumbuhan yang diharapkan dapat diambil manfaatnya oleh makhluk-Nya” (Qs. Al- An’am: 6/99). Insektisida nabati merupakan insektisida yang terbuat dari tanaman yang mengandung racun yang dapat mengendalikan …
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Dependency Detection and Migration in Software Systems and Libraries
… migrated. The third study introduces the UMAMI tool that detects correspondences between the syntactic structure of the old API functionality and possible replacements in the new library version to recommend adaptations for API changes. The fourth study examines how change recommenders …
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Pengaruh konsentrasi dan lama perendaman dalam CaCl2 terhadap pematangan buah alpukat (Persea americana Mill.)
INDONESIA: Buah Alpukat merupakan salah satu tanaman buah berpotensi yang biasa dimanfaatkan sebagai buah meja, bahan baku industri kosmetik, obat-obatan, dll. Permintaan konsumen buah alpukat dari tahun ke tahun berfluktuatif dan belum dapat memenuhi tingkat kebutuhan buah alpukat dimasyarakat …
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Bittergeschmacksrezeptoren des peripheren und zentralen Nervensystems
… sowie Geschmacksstimuli anderer Qualitäten (süß, umami, sauer, salzig), beteiligt sind. Eine spezifische „Tas2r131-Bittergeschmacksbahn“, die mit anderen potentiellen „Bitterbahnen“ teils unabhängige, teils überlappende Signalwege bzw. Verarbeitungsbereiche besitzt, bildet eine mögliche zelluläre …
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Sensory evaluation of reduced sodium potato chips and puffed rice
… meaty aftertaste, aroma, and aroma-by-mouth and umami aftertaste, while raw potato aroma was a driver of disliking. For puffed rice, crunchy texture, garlic aftertaste, and savory aftertaste were drivers of liking. Puffed rice drivers of disliking were bitter aftertaste and chili powder …
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Effect of increased carcass weight on fresh pork quality and sensory traits
… bloody/serumy, fat-like, metallic, liver-like, umami, overall sweet, sweet, sour, salty, bitter, rancid, heated oil, chemical, musty/earthy/hummus, spoiled-putrid, and buttery) were evaluated on approximately 30% of the population. Myosin heavy chain fiber type determination was completed on 49 …
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Molekulare und histologische Untersuchungen zur gustatorischen Fettwahrnehmung des Menschen
… der Geschmacksqualitäten süß (TAS1R2/3), umami (TAS1R1/3) oder bitter (TAS2R38). Somit findet sich in humanen Geschmackspapillen nicht nur mindestens ein Sensor, sondern möglicherweise auch eine spezifische, fettsäuresensitive Zellpopulation. Weitere RT-PCR-Experimente und Untersuchungen …
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Die Rolle der Umamirezeptoruntereinheit Tas1r1 jenseits ihrer gustatorischen Bedeutung
… In der vorliegenden Arbeit wurde die Rolle der Umamigeschmacksrezeptoruntereinheit Tas1r1 jenseits ihrer gustatorischen Bedeutung für die Aminosäuredetektion in der Mundhöhle untersucht. In der histologischen Tas1r1-Expressionsanalyse nichtgustatorischer Gewebe der Mauslinie …
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DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
… forming distinct clusters, with bitter and umami being the main tastes. Germination led to a considerable increase in carotenoid (12-fold) and vitamin E (from not quantifiable to 74.8 mg/kg DM) contents, representing a simple and effective treatment to improve lupin nutritional value. The …
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Sensory impact of sodium reduction strategies and the potential of flavor enhancement in nutritionally-improved foods
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2023-09-01 without embargo terms
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MODULATION OF TASTE PERCEPTION AS A POSSIBLE STRATEGY IN OBESITY TREATMENT: NEW PERSPECTIVES FOR PRECISION NUTRITION
… basic tastes: sweet, salty, bitter sour and umami. Taste also is influenced by several factors such as age, genetic aspects, environment and pathologies. Obesity is a constantly growing multifactorial disease, due to a positive balance between caloric intake and total energy expenditure. …
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Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour
… basic taste (sweet, salty, bitter, sour, and umami) and aftertaste than HRW samples. Samples with lower bran content had lower overall flavor, bitter and salty taste, and overall aftertaste. Steamed IWG samples had lower overall aroma, flavor and aftertaste compared to not-steamed IWG samples. …
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Gaviota Azul tienda de café
El proyecto Gaviota Azul tienda de café, consiste en un emprendimiento de un nuevo modelo de negocio para desarrollar tiendas en Armenia, Quindío, Colombia donde se comercialicen productos de repostería saludables, desarrollados con ingredientes naturales, con bajo aporte calórico y menor contenido …
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