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Literature DB >> 22089236

Cooking clue to human dietary diversity.

Peter W Lucas¹.

Abstract

Entities: Species

Mesh：

Year: 2011 PMID： 22089236 PMCID： PMC3228460 DOI： 10.1073/pnas.1116813108

Source DB: PubMed Journal: Proc Natl Acad Sci U S A ISSN： 0027-8424 Impact factor: 11.205

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16 in total

1. Energetic consequences of thermal and nonthermal food processing.

Authors: Rachel N Carmody; Gil S Weintraub; Richard W Wrangham
Journal: Proc Natl Acad Sci U S A Date: 2011-11-07 Impact factor: 11.205

2. Microfossils in calculus demonstrate consumption of plants and cooked foods in Neanderthal diets (Shanidar III, Iraq; Spy I and II, Belgium).

Authors: Amanda G Henry; Alison S Brooks; Dolores R Piperno
Journal: Proc Natl Acad Sci U S A Date: 2010-12-27 Impact factor: 11.205

Review 3. The remarkable evolutionary history of the human amylase genes.

Authors: M H Meisler; C N Ting
Journal: Crit Rev Oral Biol Med Date: 1993

4. Gustatory responsiveness to polycose in four species of nonhuman primates.

Authors: M Laska; S Kohlmann; H P Scheuber; L T Hernandez Salazar; E Rodriguez Luna
Journal: J Chem Ecol Date: 2001-10 Impact factor: 2.626

5. The Raw and the Stolen. Cooking and the Ecology of Human Origins.

Authors:
Journal: Curr Anthropol Date: 1999-12

6. An amino-acid taste receptor.

Authors: Greg Nelson; Jayaram Chandrashekar; Mark A Hoon; Luxin Feng; Grace Zhao; Nicholas J P Ryba; Charles S Zuker
Journal: Nature Date: 2002-02-24 Impact factor: 49.962

7. Diet and the evolution of human amylase gene copy number variation.

Authors: George H Perry; Nathaniel J Dominy; Katrina G Claw; Arthur S Lee; Heike Fiegler; Richard Redon; John Werner; Fernando A Villanea; Joanna L Mountain; Rajeev Misra; Nigel P Carter; Charles Lee; Anne C Stone
Journal: Nat Genet Date: 2007-09-09 Impact factor: 38.330

2. Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet.

Authors: Donald R Senger; Dan Li; Shou-Ching Jaminet; Shugeng Cao
Journal: PLoS One Date: 2016-02-17 Impact factor: 3.240

2 in total

Cooking clue to human dietary diversity.

1. Energetic consequences of thermal and nonthermal food processing.

2. Microfossils in calculus demonstrate consumption of plants and cooked foods in Neanderthal diets (Shanidar III, Iraq; Spy I and II, Belgium).

Review 3. The remarkable evolutionary history of the human amylase genes.

4. Gustatory responsiveness to polycose in four species of nonhuman primates.

5. The Raw and the Stolen. Cooking and the Ecology of Human Origins.

6. An amino-acid taste receptor.

7. Diet and the evolution of human amylase gene copy number variation.

8. Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch.

Review 9. Starch and sugar tastes in rodents: an update.

10. Structure of human salivary alpha-amylase at 1.6 A resolution: implications for its role in the oral cavity.

1. Investigating the mechanisms of amylolysis of starch granules by solution-state NMR.

2. Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet.