อ้างอิง ของ อูมามิ

  1. 1 2 3 Ikeda K. On a new seasoning. J Tokyo Chem Soc 1909; 30: 820-36
  2. ↑ ทำไมกะปิถึงอร่อยนะ? http://www.kapihomtalob.com/why-shrimp-paste-umami/
  3. ↑ www.umamiinfo.com
  4. ↑ Dr. Kikunae Ikeda, Eighth International Congress of Applied Chemistry, Washington 1,912
  5. ↑ Kodama S. On a Procedure for Separating Inosinic Acid J Tokyo Chem Soc 1913;34:751.
  6. ↑ Kuninaka A. Studies on Taste of Ribonucleic Acid Derivatives. J Agric Chem Soc Jpn 1960;34:439-49.
  7. ↑ Sakakuchi K, Kibi M, Kuninaka A. Japanese Patent Application SN 11586 and U.S.Patent Application SN 756,541 (1958)
  8. ↑ Kuninaka A. The Nucleotides, a Rationale of Research on Flavor Potentiation.Symposium on Flavor Potentiation, Arthur D. Little: MA: Cambridge; 1964. p. 4-9.
  9. ↑ Yoshida Y. Umami Taste and Traditional Seasonings. Food Rev Int 1998:14 (2&3) ;213-46.
  10. ↑ Forbidden Legend Sex & Chopsticks
  11. ↑ Inaba A, Yamamoto T, Ito T, Nakamura R. Changes in the Concentration of FreeAmino Acids and Soluble Nucleotides in Attached and Detached Tomato Fruits During Ripening. J Jpn Soc Hortic Sci 1980:46;435-41.
  12. ↑ Chaudhari, N, Yang H, Lamp C, Delay E, Cartford C, Than T, Roper S. The taste of monosodium glutamate: Membrane receptors in taste buds. J Neurosci 1996;16:3817-26.
  13. ↑ Kurihara, K. & Kashiwayanagi, M. Introductory remarks on umami taste. Ann NY Acad Sci 1998;855:393-7.
  14. ↑ Purves D, Augustine GJ, Fitzpatrick D, Katz LC, LaMantia A, McNamara JO, et al. Neuroscience. 2nd ed. Sunderland: Sunderland (MA) : Sinauer Associates, Inc.;2001.
  15. ↑ Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E. Human receptors for sweet and umami taste. Proc Natl Acad Sci USA 2002;99 (7) :4692-6.