標(biāo)題: Titlebook: Umami; Taste for Health Ana San Gabriel,Tia M. Rains,Gary Beauchamp Book‘‘‘‘‘‘‘‘ 2024 The Editor(s) (if applicable) and The Author(s) 2024 [打印本頁] 作者: 衰退 時間: 2025-3-21 18:01
書目名稱Umami影響因子(影響力)
書目名稱Umami影響因子(影響力)學(xué)科排名
書目名稱Umami網(wǎng)絡(luò)公開度
書目名稱Umami網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Umami被引頻次
書目名稱Umami被引頻次學(xué)科排名
書目名稱Umami年度引用
書目名稱Umami年度引用學(xué)科排名
書目名稱Umami讀者反饋
書目名稱Umami讀者反饋學(xué)科排名
作者: Tinea-Capitis 時間: 2025-3-21 22:46
Umami978-3-031-32692-9Series ISSN 2509-6389 Series E-ISSN 2509-6397 作者: intimate 時間: 2025-3-22 01:13
Food and Healthhttp://image.papertrans.cn/u/image/940686.jpg作者: 拱墻 時間: 2025-3-22 04:46
https://doi.org/10.1007/978-3-031-32692-9glutamate; MSG; umami taste; salt reduction; healthy eating; open access; Open Access作者: flimsy 時間: 2025-3-22 12:42 作者: 導(dǎo)師 時間: 2025-3-22 16:42 作者: 指派 時間: 2025-3-22 18:06
Umami Taste Signaling from the Taste Bud to Cortex,ehavior. This chapter provides a brief history of umami taste, a description of the molecular receptors and cellular transduction mechanisms for umami taste stimuli in chemosensory cells in the oral cavity and gut, and an overview of the brain systems involved in umami taste perception. An understan作者: vitrectomy 時間: 2025-3-23 00:03
Umami and Salty: A Cooperative Pair,on strategy to reduce sodium content, although it is not without drawbacks including an often reduced salty taste and a high likelihood of conferring an off-taste. Incorporating umami as a flavor enhancer into reduced-sodium foods takes advantage of the saltiness-enhancing effect typically associate作者: 兵團(tuán) 時間: 2025-3-23 03:38 作者: 愛了嗎 時間: 2025-3-23 05:48 作者: 暗諷 時間: 2025-3-23 12:00
Ana San Gabriel,Tia M. Rainsn: i.e., the effect of temporary vs permanent,anticipated vs. unanticipated shocks; deterministic vs. stochastic,dynamic vs. static simulation; (iv) the role of978-90-481-4188-3978-94-015-8002-1Series ISSN 1570-5811 Series E-ISSN 2214-7977 作者: asthma 時間: 2025-3-23 16:13
Aubrey Dunteman,Soo-Yeun Leewould liketo convince you, by help of the many pr- tical questions and case studies included with most chapters, that the material c- ered is not purely an academic diet but also of high practical nutritional v978-3-642-02850-2作者: restrain 時間: 2025-3-23 21:07 作者: 為寵愛 時間: 2025-3-23 23:27
Gary Beauchampk in the social sciences. Rational choice theory is, thus, not merely posed as an alternative to other theories or as an attractive, emerging research program, but as a universally applicable, superior orientation — the only one a ., serious social science researcher ought to choose.. This chapter e作者: Munificent 時間: 2025-3-24 02:53 作者: 報復(fù) 時間: 2025-3-24 10:31 作者: right-atrium 時間: 2025-3-24 13:49 作者: Awning 時間: 2025-3-24 15:28
Minoru Kouzuki,Katsuya Urakamirogram called GrowMol(2, 3), which generates organic structures that are both spatially and chemically complementary to the target binding site. By “growing ” molecules an atom at a time to fill the various nooks and crannies of a binding site, GrowMol can generate structures with exquisite compleme作者: liposuction 時間: 2025-3-24 19:30
Chris Koetke,Lauren Miller,Jonathan Deutschear symmetric hyperbolic systems of field equations; it guarantees the well-posedness of initial value problems and finite speeds of propaga- tion. Several tenets of irreversible thermodynamics had to be changed in subtle ways to make extended thermodynamics work. Thus, the entropy is allowed to dep作者: 痛苦一下 時間: 2025-3-25 01:03
theory of dense gases that reduces to the classical Navier-Stokes Fourier theory in the parabolic limit (.), to the singular limit of a monatomic gas with 13 fields, and to the subsystem with 6 fields. The 6-field theory is the minimal dissipative system, where the dissipation is only due to the dy作者: erythema 時間: 2025-3-25 05:01 作者: 細(xì)查 時間: 2025-3-25 09:12
,Practicalities from Culinology?: How Umami Can Contribute to Culinary Arts and Sciences,s benefits of umami in cooking, which include to aid in salt reduction, to provide a bass note for flavor, to increase salivation, and to aid in perception of meatiness. The benefits of umami make it an attractive option to improve both health and flavor.作者: Oratory 時間: 2025-3-25 12:18
2509-6389 tiation and support healthier aging.Covers practical culinar.This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the me作者: 首創(chuàng)精神 時間: 2025-3-25 17:15
Introduction: Umami as a Taste Percept,sweet, sour, salty, and bitter, each with a different nutritional function. It then describes the identification of a potential fifth basic taste, umami, typically elicited by the sodium salt of glutamic acid (MSG). Umami taste has been posited as a way to identify and motivate consumption of amino 作者: 聯(lián)邦 時間: 2025-3-25 22:47 作者: DEAF 時間: 2025-3-26 03:02 作者: 服從 時間: 2025-3-26 04:24 作者: growth-factor 時間: 2025-3-26 08:56
Umami and Satiety,aste to detect and regulate protein intake, providing wider evidence that protein intake is more tightly regulated than other macronutrients and discussing specific evidence that protein is the most satiating. Three strands of evidence that suggest umami may have a role in satiety are evaluated. (1)作者: Digitalis 時間: 2025-3-26 15:09
Umami Taste: Inborn and Experiential Effects on Taste Acceptance and Satiation During Infancy,splayed by newborns. This chapter briefly reviews the biology of umami flavor and summarizes the earliest routes of exposure to free amino acids in amniotic fluid, human milk, and infant formula, highlighting how exposure to free glutamate, and umami tastes, varies from gestation to postnatal feedin作者: 皮薩 時間: 2025-3-26 19:59
Umami and Healthy Aging, order to stay alive and remain healthy into old age. However, older people are at high risk of becoming malnourished due to age-related changes, such as decreases in saliva production, taste function, food intake, and digestive function. Previous studies have shown that interventions using umami ma作者: Infirm 時間: 2025-3-27 00:55
Umami Taste as a Component of Healthy Diets,ence of current global food systems, which has been further constrained with the escalation of global conflicts. As a result, people around the globe are living in a nutritional and health crisis. Providing sustainable, healthy, and nutritious foods to a growing population will require a shift to mo作者: 法律的瑕疵 時間: 2025-3-27 05:05 作者: 運動性 時間: 2025-3-27 09:14 作者: Dignant 時間: 2025-3-27 12:22 作者: 迅速飛過 時間: 2025-3-27 15:23 作者: CLOUT 時間: 2025-3-27 17:57 作者: strain 時間: 2025-3-27 23:36 作者: 大量殺死 時間: 2025-3-28 03:10 作者: tangle 時間: 2025-3-28 09:49 作者: interrogate 時間: 2025-3-28 11:56
Martin R. Yeomansr active study for their potential to provide more energy dense storage in batteries. Electrolytes based on small-molecule ethers and their polymeric counterparts are known to form stable interfaces with alkali metal electrodes and for this reason are among the most promising choices for rechargeabl作者: intrude 時間: 2025-3-28 15:57
