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

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

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

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

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

8 Salty and sour tastes are still poorly characterized in

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

30 Salty connate water of the target remains in the crater

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

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

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

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

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

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

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

38 biochemistry functions in a nearly saturated salty milieu.

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

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

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

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

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

44 in the PPI hydrolysate likely increased the salty perception.

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

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

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

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

49 erals attributed to evaporation of an acidic salty sea.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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