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| 1. |
Amino Acid Content of Fruit, Vegetable and processed goods and similarity between their Amino Acid Patterns. Tadano Suzuki, Yumiko Kurihara and Shinpachiro Tamura
Report of National Food Research Institute, 1973 Vol.31p27-34 |
| 2. |
Hedonic Functions of Monosodium Glutamate and Four Basic Taste Substances Used at Various Concentration Levels in Single and Complex Systems
Shizuko Yamaguchi and Chikahito Takahashi
Agricultural and Biological Chemistry, 1984, Vol.48 (4), p1077-1081 |
| 3. |
Taste-Active Components in Some Foods: A Review of Japanese Research
Shinya Fuke and Shoji Konosu
Physiology & Behavior, 1991 Vol.49, p863-868 doi:10.1016/0031-9384(91)90195-T |
| 4. |
Extractive Components in the Skeletal Muscle from Ten Different Species of Scombroid Fishes Yuko Murata, Hikaru Henmi and Fujio Nishioka
Fisheries Science, 1994, Vol.60 (4), p473-478 |
| 5. |
Relationships between Fruit Body Compositions and Substrates in Bunashimeji, Nameko and Enokitake Mushrooms Cultivated on Sawdust Substrate Beds
Hiroko Sasaki, Yasuhiro Aoyagi, Atsuko Kasuga, Yuko Tanaka, Mutsuko Matsushita and Hideo Kawai
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, Vol.42 (7), p471-477 |
| 6. |
What is umami?
Shizuko Yamaguchi and Kumiko Ninomiya
Food Reviews International, 1998, Vol.14(2), p123 - 138 |
| 7. |
Basic properties of umami and its effects on food flavor Shizuko Yamaguchi
Food Reviews International, 1998, Vol.14 (2), p139 - 176 |
| 8. |
Natural occurrence
Kumiko Ninomiya
Food Reviews International, 1998, Vol.14 (2), p177-211 doi:10.1080/87559129809541157 |
| 9. |
Umami taste and traditional seasonings
Yoshiko Yoshida
Food Reviews International, 1998, Vol.14 (2), p213 - 246 |
| 10. |
Glutamate and the Flavor of Foods Bruce P. Halpern
Journal of Nutrition, 2000, Vol.130 (4), p910-914 |
| 11. |
Umami and Food Palatability
Shizuko Yamaguchi and Kumiko Ninomiya
Journal of Nutrition, 2000, Vol.130 (4), p921-926 |
| 12. |
Comparison of Chemical Compositions of Maitake (Grifola frondosa(Fr.) S. F. Gray) Cultivated on Logs and Sawdust Substrate.
Takeo Tabata, Yoshio Yamasaki and Tetsuya Ogura
Food Science and Technology Research, 2004, Vol.10 (1), p21-24 |
| 13. |
Comparison of Chemical Compositions of Shiitake (Lentinus edodes (Berk.) Sing) Cultivated on Logs and Sawdust Substrate. Takeo Tabata, Kazuko Tomioka, Yumiko Iwashita, Hisako Shinohara and Tetsuya Ogura
Food Science and Technology Research, 2006, Vol.12 (4), p252-255 doi:10.3136/fstr.12.252 |
| 14. |
Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea
Shu Kaneko, Kenji Kumazawa, Hideki Masuda, Andrea Henze and Thomas Hofmann
Journal of Agricultural and Food Chemistry, 2006, Vol.54 (7), p2688-2694 doi:10.1021/jf0525232 |
| 15. |
Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)
Wayne L. Morris, Heather A. Ross, Laurence J. M. Ducreux, John E. Bradshaw, Glenn J. Bryan and Mark A. Taylor
Journal of Agricultural and Food Chemistry, 2007, Vol.55 (23), p9627-9633 doi:10.1021/jf0717900 |
| 16. |
Sources of Umami Taste in Cheddar and Swiss Cheeses S. L. Drake, M. E. Carunchia Whetstine, M. A. Drake, P. Courtney, K. Fligner, J. Jenkins and C. Pruitt
Journal of Food Science, 2007, Vol.72 (6), pS360-S366 doi:10.1111/j.1750-3841.2007.00402.x |
| 17. |
Impact of Flavor Attributes on Consumer Liking of Swiss Cheese
R. E. Liggett, M. A. Drake and J. F. Delwiche
Journal of Dairy Science, 2008, Vol.91 (2), p466-476 doi:10.3168/jds.2007-0527 |
| 18. |
Free amino acid production during tomato fruit ripening: a focus on l-glutamate
Augusto Sorrequieta, Gisela Ferraro, Silvana B. Boggio and Estela M. Valle
Amino Acids, 2005, Vol.38 (5), p1523-1532 doi:10.1007/s00726-009-0373-1 |
| 19. |
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides
S. Jinap, A. R. Ilya-Nur, S. C. Tang, P. Hajeb, K. Shahrim and M. Khairunnisak
Appetite, 2010, Vol.55 (2), p238-244 doi:10.1016/j.appet.2010.06.007 |
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