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Calcium diglutamate (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Calcium diglutamate" in English language version.

refsWebsite
Global rank English rank
6doi.org
2nd place
2nd place
3worldcat.org
5th place
5th place
3nih.gov
4th place
4th place
1web.archive.org
1st place
1st place
1byu.edu
1,687th place
1,074th place

byu.edu

ee.byu.edu

doi.org

  • Ball, P.; Woodward, D.; Beard, T.; Shoobridge, A.; Ferrier, M. (Jun 2002). "Calcium diglutamate improves taste characteristics of lower-salt soup". European Journal of Clinical Nutrition (Free full text). 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. ISSN 0954-3007. PMID 12032651.
  • Kawai, Misako; Sekine-Hayakawa, Yuki; Okiyama, Atsushi; Ninomiya, Yuzo (2012). "Gustatory sensation of L- and D-amino acids in humans". Amino Acids. 43 (6): 2349–2358. doi:10.1007/s00726-012-1315-x. ISSN 0939-4451. PMID 22588481.
  • Schiffman, S; Sennewald, K; Gagnon, J (1981). "Comparison of taste qualities and thresholds of D- and L-amino acids". Physiology & Behavior. 27 (1): 51–59. doi:10.1016/0031-9384(81)90298-5. PMID 7267802.
  • Sakata, Yoshiki; Horikawa, Toshiyuki; Takenouchi, Kuniharu (1963). "Alkaline Earth Salts of Glutamic Acid and Optical Resolution of their Racemic Modifications". Agricultural and Biological Chemistry. 27 (7): 518–525. doi:10.1080/00021369.1963.10858140. ISSN 0002-1369.
  • Einspahr, H.; Bugg, C. E. (1979-02-15). "Calcium binding to α-amino acids: the crystal structure of calcium di-L-glutamate tetrahydrate". Acta Crystallographica Section B Structural Crystallography and Crystal Chemistry. 35 (2): 316–321. doi:10.1107/S0567740879003435.
  • Devereux, Michael; Jackman, Maura; McCann, Malachy; Casey, Michael (1998). "Preparation and catalase-type activity of manganese(II) amino acid complexes". Polyhedron. 17 (1): 153–158. doi:10.1016/S0277-5387(97)00211-8.

nih.gov

pubmed.ncbi.nlm.nih.gov

  • Ball, P.; Woodward, D.; Beard, T.; Shoobridge, A.; Ferrier, M. (Jun 2002). "Calcium diglutamate improves taste characteristics of lower-salt soup". European Journal of Clinical Nutrition (Free full text). 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. ISSN 0954-3007. PMID 12032651.
  • Kawai, Misako; Sekine-Hayakawa, Yuki; Okiyama, Atsushi; Ninomiya, Yuzo (2012). "Gustatory sensation of L- and D-amino acids in humans". Amino Acids. 43 (6): 2349–2358. doi:10.1007/s00726-012-1315-x. ISSN 0939-4451. PMID 22588481.
  • Schiffman, S; Sennewald, K; Gagnon, J (1981). "Comparison of taste qualities and thresholds of D- and L-amino acids". Physiology & Behavior. 27 (1): 51–59. doi:10.1016/0031-9384(81)90298-5. PMID 7267802.

web.archive.org

worldcat.org

search.worldcat.org

  • Ball, P.; Woodward, D.; Beard, T.; Shoobridge, A.; Ferrier, M. (Jun 2002). "Calcium diglutamate improves taste characteristics of lower-salt soup". European Journal of Clinical Nutrition (Free full text). 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. ISSN 0954-3007. PMID 12032651.
  • Kawai, Misako; Sekine-Hayakawa, Yuki; Okiyama, Atsushi; Ninomiya, Yuzo (2012). "Gustatory sensation of L- and D-amino acids in humans". Amino Acids. 43 (6): 2349–2358. doi:10.1007/s00726-012-1315-x. ISSN 0939-4451. PMID 22588481.
  • Sakata, Yoshiki; Horikawa, Toshiyuki; Takenouchi, Kuniharu (1963). "Alkaline Earth Salts of Glutamic Acid and Optical Resolution of their Racemic Modifications". Agricultural and Biological Chemistry. 27 (7): 518–525. doi:10.1080/00021369.1963.10858140. ISSN 0002-1369.