Characterization of flavor component in Japanese instant soup stocks ‘dashi’

Taste Enhancements Between Various Amino Acids and IMP

Misako Kawai · Chemical Senses · 2002 · 299 citations

Food Chemistry, Nutrition, Biochemistry +12

New Seasonings

K. Ikeda · Chemical Senses · 2002 · 241 citations · Full text

Obese Women Have Lower Monosodium Glutamate Taste Sensitivity and Prefer Higher Concentrations Than Do Normal‐weight Women

Marta Yanina Pepino, Susana Finkbeiner, Gary K. Beauchamp et al. · Obesity · 2010 · 193 citations · Full text

Nutrition, Sensory Science, Obesity +16

GLUT4 content decreases along with insulin resistance and high levels of inflammatory markers in rats with metabolic syndrome

Natalia Motta Leguisamo, Alexandre Machado Lehnen, Ubiratan Fabres Machado et al. · Cardiovascular Diabetology · 2012 · 133 citations · Full text

Respective roles of the glutamine synthetase/glutamate synthase cycle and glutamate dehydrogenase in ammonium and amino acid metabolism during germination and post-germinative growth in the model legume Medicago truncatula

Ga�lle Glevarec, Sophie Bouton, Emmanuel Jaspard et al. · Planta · 2004 · 115 citations

Biology, Biosynthesis, Glutamate Dehydrogenase +8