References analysis of the Wikipedia article "Gusto" in the Galician version

annualreviews.org

Turner, Heather N.; Liman, Emily R. (2022-02-10). "The Cellular and Molecular Basis of Sour Taste". Annual Review of Physiology (en inglés) 84 (1): 41–58. ISSN 0066-4278. doi:10.1146/annurev-physiol-060121-041637. Arquivado dende o orixinal o 13 de outubro de 2022. Consultado o 01 de decembro de 2022.

doi.org

dx.doi.org

Trivedi, Bijal P. (2012). "Gustatory system: The finer points of taste". Nature 486 (7403): S2–S3. Bibcode:2012Natur.486S...2T. ISSN 0028-0836. PMID 22717400. doi:10.1038/486s2a.

Witt, Martin (2019). "Anatomy and development of the human taste system". Smell and Taste. Handbook of Clinical Neurology 164. pp. 147–171. ISBN 978-0-444-63855-7. ISSN 0072-9752. PMID 31604544. doi:10.1016/b978-0-444-63855-7.00010-1.

Miller, Greg (2 de setembro de 2011). "Sweet here, salty there: Evidence of a taste map in the mammilian brain.". Science 333 (6047): 1213. Bibcode:2011Sci...333.1213M. PMID 21885750. doi:10.1126/science.333.6047.1213.

Ikeda, Kikunae (2002). "New Seasonings" (PDF). Chemical Senses 27. pp. 847–849. PMID 12438213. doi:10.1093/chemse/27.9.847. Consultado o 20 de decembro do 2022.

Lindemann, Bernd (13 de setembro de 2001). "Receptors and transduction in taste". Nature 413. pp. 219–225. Bibcode:2001Natur.413..219L. PMID 11557991. doi:10.1038/35093032.

Keast, Russell SJ; Costanzo, Andrew (2015-02-03). "Is fat the sixth taste primary? Evidence and implications". Flavour 4. p. 5. ISSN 2044-7248. doi:10.1186/2044-7248-4-5.

Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (2015-09-01). "Oleogustus: The Unique Taste of Fat". Chemical Senses (en inglés) 40. pp. 507–516. ISSN 0379-864X. PMID 26142421. doi:10.1093/chemse/bjv036.

Reed, Danielle R.; Xia, Mary B. (2015-05-01). "Recent Advances in Fatty Acid Perception and Genetics". Advances in Nutrition: An International Review Journal (en inglés) 6. pp. 353S–360S. ISSN 2156-5376. PMC 4424773. PMID 25979508. doi:10.3945/an.114.007005.

Zhao, Grace Q.; Yifeng, Zhang; Hoon, Mark A.; Jayaram, Chandrashekar; Erlenbach, Isolde; Nicholas, J.P. Ryba; Zuker, Charles S. (outubro 2003). "The receptors for mammalian sweet and umami taste". Cell 115. pp. 255–266. PMID 14636554. doi:10.1016/s0092-8674(03)00844-4.

Rui Chang, Hang Waters; Emily Liman (2010). "A proton current drives action potentials in genetically identified sour taste cells". Proc Natl Acad Sci U S A 107 (51). pp. 22320–22325. Bibcode:2010PNAS..10722320C. PMC 3009759. PMID 21098668. doi:10.1073/pnas.1013664107.

Tu, YH (2018). "An evolutionarily conserved gene family encodes proton-selective ion channels.". Science 359 (6379): 1047–1050. Bibcode:2018Sci...359.1047T. PMC 5845439. PMID 29371428. doi:10.1126/science.aao3264.

Ye W, Chang RB, Bushman JD, Tu YH, Mulhall EM, Wilson CE, Cooper AJ, Chick WS, Hill-Eubanks DC, Nelson MT, Kinnamon SC, Liman ER (2016). "The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction". Proc Natl Acad Sci U S A 113 (2). pp. E229–238. Bibcode:2016PNAS..113E.229Y. PMC 4720319. PMID 26627720. doi:10.1073/pnas.1514282112.

Djin Gie Liem; Julie A. Mennella (febreiro de 2003). "Heightened Sour Preferences During Childhood". Chem Senses 28 (2). pp. 173–180. PMC 2789429. PMID 12588738. doi:10.1093/chemse/28.2.173.

Scinska A, Koros E, Habrat B, Kukwa A, Kostowski W, Bienkowski P (agosto de 2000). "Bitter and sweet components of ethanol taste in humans". Drug and Alcohol Dependence 60 (2). pp. 199–206. PMID 10940547. doi:10.1016/S0376-8716(99)00149-0.

Glendinning, J. I. (1994). "Is the bitter rejection response always adaptive?". Physiol Behav 56 (6). pp. 1217–1227. PMID 7878094. doi:10.1016/0031-9384(94)90369-7.

Wang, X. (2004). "Relaxation Of Selective Constraint And Loss Of Function In The Evolution Of Human Bitter Taste Receptor Genes". Human Molecular Genetics 13 (21). pp. 2671–2678. PMID 15367488. doi:10.1093/hmg/ddh289.

Maehashi, K.; Matano, M.; Wang, H.; Vo, L. A.; Yamamoto, Y.; Huang, L. (2008). "Bitter peptides activate hTAS2Rs, the human bitter receptors". Biochem Biophys Res Commun 365 (4). pp. 851–855. PMC 2692459. PMID 18037373. doi:10.1016/j.bbrc.2007.11.070.

Meyerhof (2010). "The molecular receptive ranges of human TAS2R bitter taste receptors.". Chem Senses 35 (2). pp. 157–70. PMID 20022913. doi:10.1093/chemse/bjp092.

Wiener (2012). "BitterDB: a database of bitter compounds". Nucleic Acids Res. 40 (Database issue). pp. D413–9. PMC 3245057. PMID 21940398. doi:10.1093/nar/gkr755.

Wang, X.; Thomas, S. D.; Zhang, J. (2004). "Relaxation of selective constraint and loss of function in the evolution of human bitter taste receptor genes". Hum Mol Genet 13 (21). pp. 2671–2678. PMID 15367488. doi:10.1093/hmg/ddh289.

Wooding, S.; Kim, U. K.; Bamshad, M. J.; Larsen, J.; Jorde, L. B.; Drayna, D. (2004). "Natural selection and molecular evolution in PTC, a bitter-taste receptor gene". Am J Hum Genet 74 (4). pp. 637–646. PMC 1181941. PMID 14997422. doi:10.1086/383092.

Nelson G, Chandrashekar J, Hoon MA, et al. (marzo de 2002). "An amino-acid taste receptor". Nature 416 (6877): 199–202. Bibcode:2002Natur.416..199N. PMID 11894099. doi:10.1038/nature726.

Lindemann, B (febreiro de 2000). "A taste for umami". Nature Neuroscience 3 (2): 99–100. PMID 10649560. doi:10.1038/72153.

Chaudhari N, Landin AM, Roper SD (febreiro de 2000). "A metabotropic glutamate receptor variant functions as a taste receptor". Nature Neuroscience 3 (2): 113–9. PMID 10649565. doi:10.1038/72053.

harvard.edu

adsabs.harvard.edu

Trivedi, Bijal P. (2012). "Gustatory system: The finer points of taste". Nature 486 (7403): S2–S3. Bibcode:2012Natur.486S...2T. ISSN 0028-0836. PMID 22717400. doi:10.1038/486s2a.

Lindemann, Bernd (13 de setembro de 2001). "Receptors and transduction in taste". Nature 413. pp. 219–225. Bibcode:2001Natur.413..219L. PMID 11557991. doi:10.1038/35093032.

Nelson G, Chandrashekar J, Hoon MA, et al. (marzo de 2002). "An amino-acid taste receptor". Nature 416 (6877): 199–202. Bibcode:2002Natur.416..199N. PMID 11894099. doi:10.1038/nature726.

nih.gov

ncbi.nlm.nih.gov

Trivedi, Bijal P. (2012). "Gustatory system: The finer points of taste". Nature 486 (7403): S2–S3. Bibcode:2012Natur.486S...2T. ISSN 0028-0836. PMID 22717400. doi:10.1038/486s2a.

"How does our sense of taste work?". PubMed. 6 de xaneiro de 2012. Consultado o 5 de abril de 2016.

Ikeda, Kikunae (2002). "New Seasonings" (PDF). Chemical Senses 27. pp. 847–849. PMID 12438213. doi:10.1093/chemse/27.9.847. Consultado o 20 de decembro do 2022.

Lindemann, Bernd (13 de setembro de 2001). "Receptors and transduction in taste". Nature 413. pp. 219–225. Bibcode:2001Natur.413..219L. PMID 11557991. doi:10.1038/35093032.

Djin Gie Liem; Julie A. Mennella (febreiro de 2003). "Heightened Sour Preferences During Childhood". Chem Senses 28 (2). pp. 173–180. PMC 2789429. PMID 12588738. doi:10.1093/chemse/28.2.173.

Glendinning, J. I. (1994). "Is the bitter rejection response always adaptive?". Physiol Behav 56 (6). pp. 1217–1227. PMID 7878094. doi:10.1016/0031-9384(94)90369-7.

Meyerhof (2010). "The molecular receptive ranges of human TAS2R bitter taste receptors.". Chem Senses 35 (2). pp. 157–70. PMID 20022913. doi:10.1093/chemse/bjp092.

Wiener (2012). "BitterDB: a database of bitter compounds". Nucleic Acids Res. 40 (Database issue). pp. D413–9. PMC 3245057. PMID 21940398. doi:10.1093/nar/gkr755.

Nelson G, Chandrashekar J, Hoon MA, et al. (marzo de 2002). "An amino-acid taste receptor". Nature 416 (6877): 199–202. Bibcode:2002Natur.416..199N. PMID 11894099. doi:10.1038/nature726.

Lindemann, B (febreiro de 2000). "A taste for umami". Nature Neuroscience 3 (2): 99–100. PMID 10649560. doi:10.1038/72153.

Chaudhari N, Landin AM, Roper SD (febreiro de 2000). "A metabotropic glutamate receptor variant functions as a taste receptor". Nature Neuroscience 3 (2): 113–9. PMID 10649565. doi:10.1038/72053.

pubmed.ncbi.nlm.nih.gov

web.archive.org

Scully, Simone M. (2014-06-09). "The Animals That Taste Only Saltiness". Nautilus. Arquivado dende o orixinal o 14 de xuño de 2014. Consultado o 8 de agosto de 2014.

O que é Umami, qual é o gosto?" (en portugués)

旨味 definition in English Arquivado 2011-08-08 en Wayback Machine. Denshi Jisho—Online Japanese dictionary

"Essiential Ingredients of Japanese Food – Umami". Taste of Japan. Ministerio de Agricultura, Silvicultura e Pesca (Xapón). Arquivado dende o orixinal o 2021-05-16. Consultado o 11 de febreiro do 2024.

Prichep, Deena (26 de outubro de 2013). "Fish sauce: An ancient Roman condiment rises again". US National Public Radio. Arquivado dende o orixinal o 16 de xuño de 2018. Consultado o 11 de febreiro do 2024.

Butler, Stephanie (2012-07-20). "The Surprisingly Ancient History of Ketchup". HISTORY (en inglés). Arquivado dende o orixinal o 19 de abril de 2022. Consultado o 11 de febreiro do 2024.

O'Connor, Anahad (10 de novembro de 2008). "The Claim: The tongue is mapped into four areas of taste". The New York Times. Arquivado dende o orixinal o 16 de decembro de 2017. Consultado o 26 de novembro do 2024.

worldcat.org

Trivedi, Bijal P. (2012). "Gustatory system: The finer points of taste". Nature 486 (7403): S2–S3. Bibcode:2012Natur.486S...2T. ISSN 0028-0836. PMID 22717400. doi:10.1038/486s2a.

Keast, Russell SJ; Costanzo, Andrew (2015-02-03). "Is fat the sixth taste primary? Evidence and implications". Flavour 4. p. 5. ISSN 2044-7248. doi:10.1186/2044-7248-4-5.

Gusto (Galician Wikipedia)

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history.com

jisho.org

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tasteofjapan.maff.go.jp

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nih.gov

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oxfordjournals.org

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