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Umami (German Wikipedia)

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

Last modified:

Ref.Un. Ref.Website
Global rank German rank
3218doi.org
2nd place
3rd place
2919nih.gov
5th place
7th place
62nutrition.org
9,827th place
5,567th place
31books.google.de
88th place
4th place
11zdb-katalog.de
107th place
5th place
11pnas.org
1,411th place
916th place
11bmgf.gv.at
low place
low place

bmgf.gv.at (Global: low place; German: low place)

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

books.google.de (Global: 88th place; German: 4th place)

doi.org (Global: 2nd place; German: 3rd place)

  • 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).
  • S. C. Kinnamon: Umami taste transduction mechanisms. In: The American Journal of Clinical Nutrition. Band 90, Nummer 3, September 2009, S. 753S–755S, doi:10.3945/ajcn.2009.27462K, PMID 19571214, PMC 3136003 (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).

nih.gov (Global: 5th place; German: 7th place)

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).
  • S. C. Kinnamon: Umami taste transduction mechanisms. In: The American Journal of Clinical Nutrition. Band 90, Nummer 3, September 2009, S. 753S–755S, doi:10.3945/ajcn.2009.27462K, PMID 19571214, PMC 3136003 (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 (Global: 9,827th place; German: 5,567th place)

ajcn.nutrition.org

jn.nutrition.org

pnas.org (Global: 1,411th place; German: 916th place)

  • 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 (Global: 107th place; German: 5th place)

  • 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).