ArticleTaste perception of monosodium glutamate (MSG) in foods in young and elderly subjects
References (37)
Studies on the perception of taste: Do primaries exist?
Physiol. Behav.
(1982)- et al.
On the singularity of taste sensations: What is a taste primary?
Physiol. Behav.
(1980) - et al.
Taste-active components in some foods: A review of Japanese research
Physiol. Behav.
(1991) - et al.
Sensory and preference aspects of umami
Trends Food Sci. Technol.
(1993) - et al.
Taste responses to saltiness of experimentally prepared tomato juice samples
J. Am. Diet. Assoc.
(1984) - et al.
Magnitude estimates of amino acids for young and elderly subjects
Neurobiol. Aging
(1980) - et al.
The issue of primary tastes versus a taste continuum
Neurosci. Biobehav. Rev.
(1980) - et al.
Taste of glutamate salts in young and elderly subjects: Role of inosine 5′-monophosphate and ions
Physiol. Behav.
(1991) - et al.
Increased taste thresholds of amino acids with age
Am. J. Clin. Nutr.
(1979) - et al.
Molecular mechanism of sweet taste: Relationship of hydrogen bonding to taste sensitivity for both young and elderly
Neurobiol. Aging
(1981)
Basic properties of umami and effects on humans
Physiol. Behav.
(1991)
Taste sensitivity in aging persons
Geriatrics
(1959)
The effect of age on taste sensitivity
J. Gerontol.
(1959)
Direct scaling of the intensity of basic tastes: A life span study
Assoc. Chemoreception Sci., Sarasota
(1983)
Stimulus coding in topographic and nontopographic afferent modalities
Psychol. Rev.
(1968)
Synthesis of taste other than the “primaries.” Implications for neural coding theories and the concept of “suppression”
Chem. Senses
(1990)
Free and bound glutamate in natural products
Age, sex, and taste sensitivity
J. Gerontol.
(1964)
Cited by (0)
Copyright © 1994 Published by Elsevier Inc.