umami taste receptor activity

Combining with soluble umami compounds to initiate a change in cell activity. These receptors are responsible for the sense of umami taste, the… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

2005-2016
0120052016

Papers overview

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2016
2016
Soy miso, the traditional Japanese fermented soybean paste prepared using soybean koji, is used for imparting umami aftertaste to… (More)
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2013
2013
Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of… (More)
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2010
2010
Only some taste cells fire action potentials in response to sapid stimuli. Type II taste cells express many taste transduction… (More)
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Highly Cited
2009
Highly Cited
2009
Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates… (More)
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Highly Cited
2007
Highly Cited
2007
Bitter, sweet, and umami tastants are detected by G-protein-coupled receptors that signal through a common second-messenger… (More)
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Highly Cited
2006
Highly Cited
2006
Animals use their gustatory systems to evaluate the nutritious value, toxicity, sodium content, and acidity of food. Although… (More)
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2005
2005
Vertebrates receive tastants, such as sugars, amino acids, and nucleotides, via taste bud cells in epithelial tissues. In mammals… (More)
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