Original paper
Interaction of taste-active nutrients with taste receptors
Abstract
To preserve food, traditional technologies used in food processing generate umami and Kokumi taste peptides. Currently, the mechanism by which taste-active peptides modulate several primary taste qualities has not been delineated. Receptor binding studies indicate that umami taste peptides produce multiple effects on bitter, and sweet taste by directly binding to the taste receptors. Kokumi taste peptides formed during maturation of soy sauce...
Paper Details
Title
Interaction of taste-active nutrients with taste receptors
Published Date
Apr 1, 2021
Volume
20
Pages
64 - 69
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History