disodium guanylate GMP
Selected indexed studies
- Elimination of Acrolein by Disodium 5'-Guanylate or Disodium 5'-Inosinate at High Temperature and Its Application in Roasted Pork Patty. (J Agric Food Chem, 2023) [PMID:38078910]
- Disodium Guanylate Alleviates Acute Hepatic Injury Induced by Carbon Tetrachloride Via Antioxidative Stress and Antiapoptosis In Vivo and In Vitro. (J Food Sci, 2019) [PMID:31441515]
- Physiological studies on umami taste. (J Nutr, 2000) [PMID:10736355]
_Worker-drafted node — pending editorial review._
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Sources
- Elimination of Acrolein by Disodium 5'-Guanylate or Disodium 5'-Inosinate at High Temperature and Its Application in Roasted Pork Patty. (2023) pubmed
- Disodium Guanylate Alleviates Acute Hepatic Injury Induced by Carbon Tetrachloride Via Antioxidative Stress and Antiapoptosis In Vivo and In Vitro. (2019) pubmed
- Physiological studies on umami taste. (2000) pubmed
- Data-driven high-performance liquid chromatography method for the simultaneous analysis of disodium guanylate and disodium inosinate in mushrooms. (2025) pubmed
- Ergothioneine, a New Acrolein Scavenger at Elevated Temperature. (2025) pubmed
- Canine taste nerve responses to monosodium glutamate and disodium guanylate: differentiation between umami and salt components with amiloride. (1991) pubmed
- Responses to umami substances in taste bud cells innervated by the chorda tympani and glossopharyngeal nerves. (2000) pubmed
- Preliminary research on the receptor-ligand recognition mechanism of umami by an hT1R1 biosensor. (2019) pubmed
- Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. (2021) pubmed
- Introductory remarks on umami taste. (1998) pubmed