ライフサイエンスコーパス: salty

1 te qualities: sweet, umami, bitter, sour and salty.

2 d to all taste qualities, including sour and salty.

3 Salty (4987 +/- 1429 mg/100 g) and light soy sauces (571

4 Circulation in an initially salty and anoxic ocean, restricted by the topography of

5 Sweet, sour, salty and bitter solutions were applied onto discrete lo

6 rties, including the ability to modulate the salty and bitter tastes of sodium and potassium salts.

7 gy-dense foods our sensitivities for sugary, salty and fatty foods have also helped cause over nutrit

8 eep) of two traditional cheese specialties, (salty and ripened), produced in Transylvania, Romania.

9 rom wild-type controls in their responses to salty and sour stimuli.

10 Salty and sour tastes are still poorly characterized in

11 In contrast, gustatory detection of salty and sour tastes may involve direct gating of sodiu

12 e four basic taste qualities, bitter, sweet, salty and sour, as well as umami, the taste of glutamate

13 basic taste modalities: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate).

14 e modalities in humans: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate).

15 the five basic tastes: sweet, sour, bitter, salty and umami.

16 l five basic qualities: sweet, sour, bitter, salty and umami.

17 basic taste qualities: sweet, sour, bitter, salty and umami.

18 eaction pathways to thermochemically convert salty and wet biomass into H(2) are limited.

19 itter), citric acid (sour), sodium chloride (salty) and monosodium glutamate (umami).

20 itivity to sourness but not to sweet, umami, salty, and bitter tastes.

21 h of the basic taste qualities (sweet, sour, salty, and bitter).

22 ater satiety, a reduced desire to eat sweet, salty, and fatty food, and a trend to increase hedonic a

23 from several odors, including savory, rich, salty, and fishy attributes.

24 the atlantification-driven shoaling of warm, salty, and nutrient-rich intermediate waters already has

25 l tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected by animals as diver

26 ting and responding to sweet, bitter, umami, salty, and sour stimuli.

27 sociated with a specific taste (e.g., sweet, salty, and sour) can also be decoded from these same reg

28 ed to taste qualities (sweet, bitter, umami, salty, and sour).

29 ibed as a sensation of enhancement of sweet, salty, and umami tastes.

30 ive distinct qualities: sweet, bitter, sour, salty, and umami, the taste of glutamate.

31 the 5 taste modalities: sweet, bitter, sour, salty, and umami.

32 qualities (e.g., sweet, umami, bitter, sour, salty) are detected by dedicated subpopulations of taste

33 etect metallic ions, described by humans as "salty," are undefined.

34 rophic haloarchaea and a major component of "salty" biodiesel waste.

35 ionic metabolites, such as amino acids, from salty biofluids such as aritificial cerebrospinal fluid

36 Sin a 1 was detected in mustard sauces and salty biscuit (19+/-3mg/kg) where mustard content is not

37 ly as either pleasant (sweet) or unpleasant (salty, bitter).

38 russide enhanced mouse aversive responses to salty, bitter, and sour taste compounds.

39 activity differentially sensitive to sweet, salty, bitter, and sour taste qualities.

40 ty, or basic taste categories such as sweet, salty, bitter, and sour.

41 od) played no role in taste responses to the salty, bitter, and sweet compounds tested or to IMP but

42 perception of the basic tastes, i.e., sweet, salty, bitter, sour, and umami (separately and jointly i

43 the five basic taste qualities (sweet, sour, salty, bitter, umami).

44 fate-mediated oxidation of organic matter in salty coastal aquifers produces numerous reduced byprodu

45 e of taste perception, at least to sweet and salty compounds.

46 recise actuation of the droplet with diverse salty concentrations and contents in the marine environm

47 ring by seven day weighed record of salt and salty condiments.

48 Salty connate water of the target remains in the crater

49 re, sustainable desalination/purification of salty/contaminated water for human uses is particularly

50 Here, we demonstrate that salty droplet icing is governed by salt rejection-accomp

51 ed light on the distinct physics that govern salty droplet icing, knowledge that is essential for the

52 rmore, we show that the morphology of frozen salty droplets is governed by ice crystals that sprout f

53 ted for decades, the icing features of small salty droplets remain poorly understood.

54 ion of brine films emerging on top of frozen salty droplets, we propose a universal definition of fre

55 d droplets but are likely to aggregate under salty (e.g., estuaries) or acidic (e.g., acid rain dropl

56 ic stresses, specifically those from dry and salty environments.

57 The novel SExPA-Oc (salty extraction of polar analytes-oil cleanup) method u

58 cantly (p<0.05) higher scores for rancid and salty flavor, hardness and fibrousness than UF-counterpa

59 Water quality risks include leaks of gas and salty fluids (brines) that are coproduced at wellpads.

60 y appealing to humans, although responses to salty foods are strongly influenced by environmental fac

61 ted benefit of reducing the drive to consume salty foods in patients with poorly controlled hypertens

62 intake of refined carbohydrates, sugars, and salty foods in the framework of plant-based diets was as

63 potatoes, sugar-sweetened beverages, sweets, salty foods).

64 he combination of diets high in fructose and salty foods, increasing temperatures, and decreasing ava

65 In the warm, salty, high alkalinity and high pH Mediterranean waters,

66 However, cold, salty, ice-covered oceans-a salient prediction of snowba

67 Warm, salty intermediate-depth water forming along the Tethys

68 ers may best be explained by the presence of salty liquid-water oceans, for which there is already in

69 ice-liquid water "slush" at -40 to -20 C on salty Mars analog grains, (iii) how mixtures of sulfates

70 ification in the low micromolar range in the salty matrix.

71 ging this liquid crystal from a pipette onto salty media, it is possible to extend this alignment ove

72 biochemistry functions in a nearly saturated salty milieu.

73 Both sour citric acid and salty NaCl increased NPY secretion but had no effects on

74 which a near-surface geyser is fuelled by a salty ocean through cracks in the crust.

75 mportance in transducing stimuli reported as salty or sour, whereas the second messenger systems cycl

76 sin as a whole has become progressively less salty or that the present salinity gradient along the Eq

77 vations in thresholds for sweet (p < 0.005), salty (p < 0.005), bitter (p < 0.005), and sour (p< 0.00

78 in the PPI hydrolysate likely increased the salty perception.

79 on (PM2.5 particle matter) in the Owens Lake salty playa show that the annual mean concentration of P

80 roduced by the efflorescence of brine in the salty playa.

81 n by examining how sweet, bitter, umami, and salty qualities are represented in the primary taste cor

82 ial sodium channel ENaC, which serves as the salty receptor, is co-expressed with the voltage-activat

83 intense, but NaSaccharin as sweeter and less salty, relative to 129 mice.

84 allowed 100 kHz decoupling to be applied to salty samples with generally 10 C sample heating.

85 erals attributed to evaporation of an acidic salty sea.

86 Salt and salty seasonings added at the table accounted for 10.7%

87 es, including 27.2% from salt and 32.5% from salty seasonings, 24.0% came from restaurant or street f

88 level rise is influenced by how quickly warm salty seawater of Circumpolar Deep Water origin melts ba

89 that is, to perceive sweet, sour, bitter and salty sensations via CN VII, IX, and X.

90 results suggest that the conversion of warm, salty, shallow Atlantic waters into colder, fresher, dee

91 sauce imparted to Roman dishes a moderately salty, slightly fishy taste that combines synergisticall

92 High levels of biscuit and salty snack consumption have an effect on human health.

93 Yet sales of non-WIC eligible foods (e.g., salty snack foods, candy bars, soda, and processed meats

94 As), and the highest values were observed in salty snacks (7.94% of total FAs).

95 sweetened beverages, other added sugars, and salty snacks (P < 0.02).

96 more calories from condiments, desserts, and salty snacks (Ps < 0.05) and consumed 532.6 +/- 295.6 ca

97 -sweetened beverages, fast food, sweets, and salty snacks (range: 0.02-0.06 servings/d; P < 0.001) an

98 ion of 19 different biscuits and 10 types of salty snacks by gas chromatography.

99 Sweets, refined grains, and salty snacks explained 34% of the variance in GI and 68%

100 ned beverages (SSBs), fast food, sweets, and salty snacks in the past week.

101 The energy intake and portion size of salty snacks increased by 93 kcal (from 1.0 to 1.6 oz [2

102 Consumption of salty snacks more than twice per month was associated wi

103 , 0.38; P = .009), number of times savory or salty snacks were consumed in the previous 24 hours (bet

104 ilk) and unhealthy (SSBs, fast food, sweets, salty snacks) diet scores.

105 fats, oils, processed meats, fried potatoes, salty snacks, and desserts) was positively associated wi

106 luding soft drinks, refined sweetened foods, salty snacks, and processed meat, each were associated w

107 e loadings for fast food, carbonated drinks, salty snacks, and solid fats, and high negative loadings

108 ugar-sweetened beverages, fast food, sweets, salty snacks, and the sum of these foods (total FLNQ)] a

109 ted foods [sugar-sweetened beverages (SSBs), salty snacks, desserts, French fries, burgers, pizzas, a

110 aracterized by a concentrated energy source: salty snacks, desserts, milk, and white bread, respectiv

111 tion size consumed from specific food items (salty snacks, desserts, soft drinks, fruit drinks, frenc

112 school meal laws by purchasing more sweets, salty snacks, or sugar-sweetened beverages from other sc

113 tatus of purchases of fruit, processed meat, salty snacks, sweeteners and toppings, SSBs, and total c

114 of the total saturated fatty acids (SFAs) in salty snacks.

115 rger portion sizes of SSBs, French fries, or salty snacks.

116 as to look at how tomato growth and yield on salty soil were affected by mineral fertilization and ma

117 As M(w) is progressively decreased, the salty solution exhibits dynamical transitions from three

118 lessons focused on molecular recognition in salty solutions and biological fluids.

119 toward dabigatran (K(d) = 27 nM, A1A2sP6) in salty solutions and that the A1A2sP6 analogue can bind b

120 starchy table foods (n = 26) preferring the salty solutions at 6 mo (P = 0.007).

121 mmercially available mass spectrometers from salty solutions to mimic cellular environments.

122 rizing dynamics of charged macromolecules in salty solutions, which are ubiquitous in biological syst

123 ain accurate analyte masses even from highly salty solutions.

124 presenting different taste qualities (sweet, salty, sour and bitter).

125 , male and female participants tasted sweet, salty, sour, and tasteless liquids, delivered via a cust

126 sensing of the five primary flavors (sweet, salty, sour, bitter, and savory) has been extensively st

127 ences were seen in responses to prototypical salty, sour, or bitter stimuli.

128 fundamental taste qualities (sweet, bitter, salty, sour, umami) are sensed by dedicated taste cells

129 otein hydrolysate seasoning saltier than the salty standard seasoning solution (p<0.05) regardless of

130 ived taste intensity to a range of sweet and salty stimuli for both rapid pulses and longer sip-and-h

131 weet, or umami stimuli but rarely to sour or salty stimuli.

132 Enhanced warm, salty subarctic inflows drive high-latitude atlantificat

133 loss concentrated in areas closest to warm, salty, subsurface, circumpolar deep water (CDW), that is

134 ween cold meltwater from the north and warm, salty subtropical gyre waters from the south influenced

135 erturning circulation (AMOC) transports warm salty surface waters to high latitudes, where they cool,

136 nsity of low- and high-concentration tastes (salty, sweet, sour, and bitter) in two fMRI experiments

137 sensation is a central integration of taste (salty, sweet, sour, bitter, umami), retronasal olfaction

138 ttle is known about the early development of salty taste acceptance.

139 ubstitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium c

140 Until an acceptable alternative for the salty taste from sodium chloride is available, offering

141 Yet, signal transduction mechanisms for salty taste have remained obscure.

142 jects returned at 36-48 mo for assessment of salty taste hedonics and preference.

143 ) pathway, one of the two pathways mediating salty taste in mammals, are modulated by the size of the

144 Of the two pathways underlying salty taste in mammals, the amiloride-insensitive (AI) p

145 component of the transduction machinery for salty taste in type III cells is sensitive to anion size

146 Salty taste is one of the five basic tastes and is often

147 By contrast, salty taste is unique in that increasing salt concentrat

148 ium is associated with development of infant salty taste preference.

149 role of early dietary experience in shaping salty taste responses of infants and young children.

150 The present experiments evaluated whether a salty taste was required for injections of a neurokinin-

151 Understanding the mechanisms underlying salty taste will help inform strategies to combat the he

152 Bleu d'Auvergne was characterised by salty taste, blue odour and aroma.

153 e extract may collectively contribute to its salty taste, making it a viable option for reducing sodi

154 sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea pro

155 -109 mg/100 g), which are known to influence salty taste.

156 versive responses were especially strong for salty taste.

157 of NaCl by KCl without a noticeable loss of salty taste.

158 that these cells mediate amiloride-sensitive salty taste.

159 naturally prefer higher levels of sweet and salty tastes and reject lower levels of bitter tastes th

160 ounds, whereas their recognition of sour and salty tastes remains mostly normal.

161 o basic tastes: the preference for sweet and salty tastes, and the rejection of sour and bitter taste

162 r taste reception, but do not impact sour or salty tastes.

163 North Atlantic and/or reduced export of deep salty thermohaline waters during stadials.

164 d abruptly, suggesting that the advection of salty tropical waters into the North Atlantic amplified

165 ceptor cells (TRCs) that detect sweet, sour, salty, umami and bitter stimuli.

166 at subducting talc, when exposed to alkaline salty water conditions, breaks down to form a super-hydr

167 A southward flow of warm, salty water had maximum current velocities along the eas

168 depleted radiocarbon content of the warm and salty water mass implies a long-term disconnect from rap

169 a significant fraction of the incoming warm, salty water subducts (dives beneath) below a cooler fres

170 The behaviour of the surface flowing salty water that helped drive overturning during past cl

171 he shark swam through a plume of anomalously salty water that originated from the "Blob" and encounte

172 e circulation depends on the supply of warm, salty water to the North Atlantic, which, after losing h

173 In the meantime, more salty water was transported equatorward by a strengtheni

174 has greatly increased the abundance of warm salty water within the Slope Sea.

175 and liquid hydrocarbons, HCl dissociation in salty water, and super-Maxwellian helium evaporation.

176 of pure Cu and Fe oxidized in tap water and salty water, respectively, were studied in the Brazilian