Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sarah Gillis-Smith"'
Autor:
Yueqing Peng, Xiaoke Chen, Charles S. Zuker, Sarah Gillis-Smith, Li Wang, Nicholas J. P. Ryba, C. Daniel Salzman, Juen Zhang
Publikováno v:
Nature
The ability of the taste system to identify a tastant (what it tastes like) enables animals to recognize and discriminate between the different basic taste qualities1,2. The valence of a tastant (whether it is appetitive or aversive) specifies its he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::440cc2ce59dfd7c69cdbb6ebf14b1a2d
http://europepmc.org/articles/PMC6201270
http://europepmc.org/articles/PMC6201270
Autor:
David A. Yarmolinsky, Sarah Gillis-Smith, Mark J. Schnitzer, Charles S. Zuker, Nicholas J. P. Ryba, Jayaram Chandrashekar, Robert P. J. Barretto
Publikováno v:
Nature. 517:373-376
The mammalian taste system is responsible for sensing and responding to the five basic taste qualities: sweet, sour, bitter, salty and umami. Previously, we showed that each taste is detected by dedicated taste receptor cells (TRCs) on the tongue and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fb049811bf5e5ca41e7f384c66b8be4
https://doi.org/10.1038/nature13873
https://doi.org/10.1038/nature13873
Autor:
Yueqing Peng, Dimitri Tränkner, Hao Jin, Sarah Gillis-Smith, Charles S. Zuker, Nicholas J. P. Ryba
Publikováno v:
Nature. 527(7579)
Taste is responsible for evaluating the nutritious content of food, guiding essential appetitive behaviours, preventing the ingestion of toxic substances, and helping to ensure the maintenance of a healthy diet. Sweet and bitter are two of the most s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca50fd1c023f527369a6922c15d0e33f
https://pubmed.ncbi.nlm.nih.gov/26859421
https://pubmed.ncbi.nlm.nih.gov/26859421