Zobrazeno 1 - 10
of 224
pro vyhledávání: '"グルタミン酸ナトリウム"'
Autor:
Beppu, Kana, Shono, Hitoshi, Kawakami, Ayuka, Takashi, Tomoe, Watanabe, Suzuno, Yoshida, Akari, Kuroda, Masashi, Fujimoto, Chisa, Kanamura, Ryo, Ohnishi, Hiroki, Kondo, Eiji, Azuma, Takahiro, Sato, Go, Kitamura, Yoshiaki, Tsutsumi, Rie, Sakaue, Hiroshi, Takeda, Noriaki
Publikováno v:
The Journal of Medical Investigation. 68(3-4):315-320
We previously showed that chemotherapy-induced dysgeusia was associated with lingual taste receptor gene expression, and monosodium glutamate (MSG) improved dysgeusia by upregulating taste 1 receptor 3 (T1R3) gene expression. In recent years, decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::411b44bf9379d7ccebda1b869d8c016e
http://repo.lib.tokushima-u.ac.jp/116504
http://repo.lib.tokushima-u.ac.jp/116504
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 37(1):57-64
The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a3bb7631d1a9887e33c47e995da80b87
http://hdl.handle.net/10076/11194
http://hdl.handle.net/10076/11194
新生児期グルタミン酸ナトリウム大量投与による成長障害ラットにおけるインスリン様成長因子（IGF）-I、IGF結合蛋白-3および成長ホルモン受容体/成長ホルモン結合蛋白の個体発生的遺伝子発現に関する研究
Publikováno v:
浜松医科大学学報. 学位授与記録. 11:73-75
学位論文の内容の要旨及び論文審査の結果の要旨
doctoral
医学研究科
甲第174号
doctoral
医学研究科
甲第174号
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::5e927ddec3dc03a4d7bb6f7666cf4d7f
http://hdl.handle.net/10271/1027
http://hdl.handle.net/10271/1027
Publikováno v:
長崎大学水産学部研究報告 = Bulletin of the Faculty of Fisheries, Nagasaki University. 62:23-28
Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::821a31e3250273b3589ca0063ba39232
http://hdl.handle.net/10069/30289
http://hdl.handle.net/10069/30289
Autor:
Yoshimi, Osawa
Publikováno v:
国立民族学博物館研究報告 = Bulletin of the National Museum of Ethnology. 44(2):379-405
本稿の目的は，食文化そして社会的文脈においてうま味がどのような感覚として捉えられ，認識されているのか，またその認識はどのように構築されたのかを，現代日本の事例をもとに
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c3c8ef383bc12ce47d74f450027dc177
http://hdl.handle.net/10502/00009452
http://hdl.handle.net/10502/00009452