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Umami (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Umami" in German language version.

refsWebsite
Global rank German rank
18nih.gov
4th place
7th place
17doi.org
2nd place
3rd place
2nutrition.org
7,878th place
4,700th place
1google.de
2,106th place
139th place
1zdb-katalog.de
123rd place
6th place
1pnas.org
1,293rd place
678th place
1bmgf.gv.at
low place
low place

bmgf.gv.at

  • (Österreichisches) Bundesministerium für Gesundheit (Hrsg.): Entwicklung im Bereich von Zusatzstoffen, Aromen und Enzymen. Teil 2, März 2016, S. 98 ff. (PDF).

doi.org

  • M. Imamura, K. Matsushima: Suppression of umami aftertaste by polysaccharides in soy sauce. In: Journal of food science. Band 78, Nummer 8, August 2013, S. C1136–C1143, doi:10.1111/1750-3841.12195, PMID 23957398.
  • Yoshiko Yoshida: Umami taste and traditional seasonings. In: Food Reviews International. 14, 1998, S. 213–246, doi:10.1080/87559129809541158.
  • E. Nakamura: One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time. In: Chemistry, an Asian journal. Band 6, Nummer 7, Juli 2011, S. 1659–1663, doi:10.1002/asia.201000899, PMID 21472994.
  • K. Ikeda: New seasonings. (japan.) In: Journal of the Chemical Society of Tokyo. Band 30, 1909, S. 820–836. Englische teilweise Übersetzung in Chemical Senses. Band 27, Nr. 9, November 2002, S. 847–849; doi:10.1093/chemse/27.9.847, PMID 12438213.
  • Sadaf Shadan: A taste of umami. In: Nature. 457, 2009, S. 160, doi:10.1038/457160a.
  • M. Zhao, X. Q. Xu, X. Y. Meng, B. Liu: The Heptahelical Domain of the Sweet Taste Receptor T1R2 Is a New Allosteric Binding Site for the Sweet Taste Modulator Amiloride That Modulates Sweet Taste in a Species-Dependent Manner. In: Journal of molecular neuroscience : MN. [elektronische Veröffentlichung vor dem Druck] August 2018, doi:10.1007/s12031-018-1156-5, PMID 30120716.
  • H. Xu, L. Staszewski, H. Tang, E. Adler, M. Zoller, X. Li: Different functional roles of T1R subunits in the heteromeric taste receptors. In: Proceedings of the National Academy of Sciences. Band 101, Nummer 39, September 2004, S. 14258–14263, doi:10.1073/pnas.0404384101, PMID 15353592, PMC 521102 (freier Volltext).
  • K. Yasumatsu, T. Manabe, R. Yoshida, K. Iwatsuki, H. Uneyama, I. Takahashi, Y. Ninomiya: Involvement of multiple taste receptors in umami taste: analysis of gustatory nerve responses in metabotropic glutamate receptor 4 knockout mice. In: Journal of Physiology. Band 593, Nr. 4, Februar 2015, S. 1021–1034; doi:10.1113/jphysiol.2014.284703, PMC 4398535 (freier Volltext).
  • T. Ohsu, Y. Amino, H. Nagasaki, T. Yamanaka, S. Takeshita, T. Hatanaka, Y. Maruyama, N. Miyamura, Y. Eto: Involvement of the calcium-sensing receptor in human taste perception. In: Journal of Biological Chemistry. Band 285, Nummer 2, Januar 2010, S. 1016–1022, doi:10.1074/jbc.M109.029165, PMID 19892707, PMC 2801228 (freier Volltext).
  • U. Masic, M. R. Yeomans: Umami flavor enhances appetite but also increases satiety. In: The American journal of clinical nutrition. Band 100, Nummer 2, August 2014, S. 532–538, doi:10.3945/ajcn.113.080929, PMID 24944058.
  • K. Kurihara: Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor. In: BioMed research international. Band 2015, 2015, S. 189402, doi:10.1155/2015/189402, PMID 26247011, PMC 4515277 (freier Volltext).
  • H. N. Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Band 75, Nummer 3, April 2010, S. R71–R76, doi:10.1111/j.1750-3841.2010.01529.x, PMID 20492309.
  • Y. Zhang, C. Venkitasamy, Z. Pan, W. Liu, L. Zhao: Novel Umami Ingredients: Umami Peptides and Their Taste. In: Journal of food science. Band 82, Nummer 1, Januar 2017, S. 16–23, doi:10.1111/1750-3841.13576, PMID 27926796.
  • G. K. Beauchamp: Sensory and receptor responses to umami: an overview of pioneering work. In: The American journal of clinical nutrition. Band 90, Nummer 3, September 2009, S. 723S–727S, doi:10.3945/ajcn.2009.27462E, PMID 19571221.
  • E. T. Rolls: Functional neuroimaging of umami taste: what makes umami pleasant? In: The American journal of clinical nutrition. Band 90, Nummer 3, September 2009, S. 804S–813S, doi:10.3945/ajcn.2009.27462R, PMID 19571217.
  • F. Zhang, B. Klebansky, R. M. Fine, H. Xu, A. Pronin, H. Liu, C. Tachdjian, X. Li: Molecular mechanism for the umami taste synergism. In: Proceedings of the National Academy of Sciences. Band 105, Nummer 52, Dezember 2008, S. 20930–20934, doi:10.1073/pnas.0810174106, PMID 19104071, PMC 2606899 (freier Volltext).
  • Shizuko Yamaguchi, Kumiko Ninomiya: Umami and Food Palatability. In: The Journal of Nutrition. 130, 2000, S. 921–926, PMID 10736353, doi:10.1093/jn/130.4.921S, (PDF).

google.de

books.google.de

nih.gov

ncbi.nlm.nih.gov

  • M. Imamura, K. Matsushima: Suppression of umami aftertaste by polysaccharides in soy sauce. In: Journal of food science. Band 78, Nummer 8, August 2013, S. C1136–C1143, doi:10.1111/1750-3841.12195, PMID 23957398.
  • F. Laugerette u. a.: CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. In: J Clin Invest. 115, Nr. 11, 2005, S. 3177–3184, ISSN 0021-9738 PMC 1265871 (freier Volltext).
  • E. Nakamura: One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time. In: Chemistry, an Asian journal. Band 6, Nummer 7, Juli 2011, S. 1659–1663, doi:10.1002/asia.201000899, PMID 21472994.
  • K. Ikeda: New seasonings. (japan.) In: Journal of the Chemical Society of Tokyo. Band 30, 1909, S. 820–836. Englische teilweise Übersetzung in Chemical Senses. Band 27, Nr. 9, November 2002, S. 847–849; doi:10.1093/chemse/27.9.847, PMID 12438213.
  • M. Zhao, X. Q. Xu, X. Y. Meng, B. Liu: The Heptahelical Domain of the Sweet Taste Receptor T1R2 Is a New Allosteric Binding Site for the Sweet Taste Modulator Amiloride That Modulates Sweet Taste in a Species-Dependent Manner. In: Journal of molecular neuroscience : MN. [elektronische Veröffentlichung vor dem Druck] August 2018, doi:10.1007/s12031-018-1156-5, PMID 30120716.
  • H. Xu, L. Staszewski, H. Tang, E. Adler, M. Zoller, X. Li: Different functional roles of T1R subunits in the heteromeric taste receptors. In: Proceedings of the National Academy of Sciences. Band 101, Nummer 39, September 2004, S. 14258–14263, doi:10.1073/pnas.0404384101, PMID 15353592, PMC 521102 (freier Volltext).
  • K. Yasumatsu, T. Manabe, R. Yoshida, K. Iwatsuki, H. Uneyama, I. Takahashi, Y. Ninomiya: Involvement of multiple taste receptors in umami taste: analysis of gustatory nerve responses in metabotropic glutamate receptor 4 knockout mice. In: Journal of Physiology. Band 593, Nr. 4, Februar 2015, S. 1021–1034; doi:10.1113/jphysiol.2014.284703, PMC 4398535 (freier Volltext).
  • X. Li u. a.: Human receptors for sweet and umami taste. In: Proc. Natl. Acad. Sci. U.S.A. 99(7), 2002, S. 4692–4696. PMID 11917125. (PDF).
  • T. Ohsu, Y. Amino, H. Nagasaki, T. Yamanaka, S. Takeshita, T. Hatanaka, Y. Maruyama, N. Miyamura, Y. Eto: Involvement of the calcium-sensing receptor in human taste perception. In: Journal of Biological Chemistry. Band 285, Nummer 2, Januar 2010, S. 1016–1022, doi:10.1074/jbc.M109.029165, PMID 19892707, PMC 2801228 (freier Volltext).
  • U. Masic, M. R. Yeomans: Umami flavor enhances appetite but also increases satiety. In: The American journal of clinical nutrition. Band 100, Nummer 2, August 2014, S. 532–538, doi:10.3945/ajcn.113.080929, PMID 24944058.
  • K. Kurihara: Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor. In: BioMed research international. Band 2015, 2015, S. 189402, doi:10.1155/2015/189402, PMID 26247011, PMC 4515277 (freier Volltext).
  • H. N. Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Band 75, Nummer 3, April 2010, S. R71–R76, doi:10.1111/j.1750-3841.2010.01529.x, PMID 20492309.
  • Y. Zhang, C. Venkitasamy, Z. Pan, W. Liu, L. Zhao: Novel Umami Ingredients: Umami Peptides and Their Taste. In: Journal of food science. Band 82, Nummer 1, Januar 2017, S. 16–23, doi:10.1111/1750-3841.13576, PMID 27926796.
  • G. K. Beauchamp: Sensory and receptor responses to umami: an overview of pioneering work. In: The American journal of clinical nutrition. Band 90, Nummer 3, September 2009, S. 723S–727S, doi:10.3945/ajcn.2009.27462E, PMID 19571221.
  • E. T. Rolls: Functional neuroimaging of umami taste: what makes umami pleasant? In: The American journal of clinical nutrition. Band 90, Nummer 3, September 2009, S. 804S–813S, doi:10.3945/ajcn.2009.27462R, PMID 19571217.
  • F. Zhang, B. Klebansky, R. M. Fine, H. Xu, A. Pronin, H. Liu, C. Tachdjian, X. Li: Molecular mechanism for the umami taste synergism. In: Proceedings of the National Academy of Sciences. Band 105, Nummer 52, Dezember 2008, S. 20930–20934, doi:10.1073/pnas.0810174106, PMID 19104071, PMC 2606899 (freier Volltext).
  • Shizuko Yamaguchi, Kumiko Ninomiya: Umami and Food Palatability. In: The Journal of Nutrition. 130, 2000, S. 921–926, PMID 10736353, doi:10.1093/jn/130.4.921S, (PDF).
  • T. Yasuo, Y. Kusuhara, K. Yasumatsu, Y. Ninomiya: Multiple receptor systems for glutamate detection in the taste organ. In: Biological & pharmaceutical bulletin. Band 31, Nummer 10, Oktober 2008, S. 1833–1837, PMID 18827337.

nutrition.org

ajcn.nutrition.org

jn.nutrition.org

pnas.org

  • X. Li u. a.: Human receptors for sweet and umami taste. In: Proc. Natl. Acad. Sci. U.S.A. 99(7), 2002, S. 4692–4696. PMID 11917125. (PDF).

zdb-katalog.de

  • F. Laugerette u. a.: CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. In: J Clin Invest. 115, Nr. 11, 2005, S. 3177–3184, ISSN 0021-9738 PMC 1265871 (freier Volltext).