bonito
Selected indexed studies
- Enhanced preference for dried bonito dashi by prior experience with dashi and various taste substances in mice. (Physiol Behav, 2023) [PMID:36640957]
- Increased functional connectivity following ingestion of dried bonito soup. (Front Nutr, 2024) [PMID:38633605]
- Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi. (Physiol Behav, 2019) [PMID:30447220]
_Worker-drafted node — pending editorial review._
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Sources
- Enhanced preference for dried bonito dashi by prior experience with dashi and various taste substances in mice. (2023) pubmed
- Increased functional connectivity following ingestion of dried bonito soup. (2024) pubmed
- Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi. (2019) pubmed
- Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito. (2024) pubmed
- Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods. (2023) pubmed
- Intake and preference for dried bonito dashi in male Sprague-Dawley rats and C57BL/6 N mice. (2020) pubmed
- Atlantic bonito (Sarda) genomic analysis reveals population differentiation across Northeast Atlantic and mediterranean locations: Implications for fishery management. (2024) pubmed
- Effects of Bonito Elastin HC on Skin Dryness, Wrinkles, and Pigmentation In Vitro and In Vivo. (2022) pubmed
- [Fermented seafoods and food hygiene--fish sauce and dried bonito]. (2010) pubmed
- Oral consumption of Bonito fish-derived elastin peptide (VGPG Elastin(®) ) improves biophysical properties in aging skin: A randomized, double-blinded, placebo-controlled study. (2024) pubmed