Literature DB >> 7267802

Comparison of taste qualities and thresholds of D- and L-amino acids.

S S Schiffman, K Sennewald, J Gagnon.   

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Year:  1981        PMID： 7267802     DOI： 10.1016/0031-9384(81)90298-5

Source DB:  PubMed          Journal:  Physiol Behav        ISSN： 0031-9384


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  31 in total

1.  Do taste receptors respond to perturbation of water structure?

Authors:  S E Kemp; J M Grigor; G G Birch
Journal:  Experientia       Date:  1992-08-15

Review 2.  The functional role of the T1R family of receptors in sweet taste and feeding.

Authors:  Yada Treesukosol; Kimberly R Smith; Alan C Spector
Journal:  Physiol Behav       Date:  2011-03-02

3.  Bumblebees are able to perceive amino acids via chemotactile antennal stimulation.

Authors:  Fabian A Ruedenauer; Sara D Leonhardt; Klaus Lunau; Johannes Spaethe
Journal:  J Comp Physiol A Neuroethol Sens Neural Behav Physiol       Date:  2019-03-13       Impact factor: 1.836

4.  The importance of the presence of a 5'-ribonucleotide and the contribution of the T1R1 + T1R3 heterodimer and an additional low-affinity receptor in the taste detection of L-glutamate as assessed psychophysically.

Authors:  Kimberly R Smith; Alan C Spector
Journal:  J Neurosci       Date:  2014-09-24       Impact factor: 6.167

5.  Electrophysiological responses to sugars and amino acids in the nucleus of the solitary tract of type 1 taste receptor double-knockout mice.

Authors:  B Kalyanasundar; Ginger D Blonde; Alan C Spector; Susan P Travers
Journal:  J Neurophysiol       Date:  2020-01-08       Impact factor: 2.714

6.  Bacterial d-amino acids suppress sinonasal innate immunity through sweet taste receptors in solitary chemosensory cells.

Authors:  Robert J Lee; Benjamin M Hariri; Derek B McMahon; Bei Chen; Laurel Doghramji; Nithin D Adappa; James N Palmer; David W Kennedy; Peihua Jiang; Robert F Margolskee; Noam A Cohen
Journal:  Sci Signal       Date:  2017-09-05       Impact factor: 8.192

7.  Is glycine "sweet" to mice? Mouse strain differences in perception of glycine taste.

Authors:  Satoshi Manita; Alexander A Bachmanov; Xia Li; Gary K Beauchamp; Masashi Inoue
Journal:  Chem Senses       Date:  2006-08-10       Impact factor: 3.160

8.  Amino acid and carbohydrate preferences in C57BL/6ByJ and 129P3/J mice.

Authors:  Alexander A Bachmanov; Gary K Beauchamp
Journal:  Physiol Behav       Date:  2007-08-08

9.  Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties.

Authors:  Hyun Jung Yang; Young Soon Lee; Il Sook Choi
Journal:  J Food Sci Technol       Date:  2017-12-21       Impact factor: 2.701

10.  Stereoselective detection of amino acids by lobster olfactory receptor neurons.

Authors:  W C Michel; H G Trapido-Rosenthal; E T Chao; M Wachowiak
Journal:  J Comp Physiol A       Date:  1993-01       Impact factor: 1.836
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