Molecular mechanisms of taste recognition: Considerations about the role of saliva

International Journal of Molecular Sciences

Volumn 16, Issue 3, 2015, Pages 5945-5974

  Fábián, Tibor Károly ^a   Beck, Anita ^b   Fejerdy P ^b   Hermann, Péter ^b   Fábián, Gábor ^b  

^a Private Practitioner ^*  (Denmark)

^b SEMMELWEIS UNIVERSITY   (Hungary)

Author keywords

Perception; Receptor; Saliva; Salivary; Taste

Indexed keywords

ALBUMIN; CARBONATE DEHYDRATASE; CYSTATIN; EPITHELIAL SODIUM ION CHANNEL; GHRELIN; GLUCAGON LIKE PEPTIDE 1; GLUTAMATE SODIUM; HEAT SHOCK PROTEIN 70; INSULIN; LACTOPEROXIDASE; LEPTIN; MUCIN; NEUROPEPTIDE Y; NYSTATIN; PEPTIDE YY; PROLINE RICH PROTEIN; SALIVA PROTEIN; UNCLASSIFIED DRUG; ZINC ION; G PROTEIN COUPLED RECEPTOR;

ASTRINGENCY; BITTER TASTE; FATTY ACID TASTE; FOOD INTAKE; FOOD PREFERENCE; GUSTATORY SYSTEM; HUMAN; NONHUMAN; REVIEW; SALIVA; SALIVARY GLAND; SALTINESS; SOUR TASTE; SWEETNESS; TASTE; TASTE BUD; UMAMI; METABOLISM;

HUMANS; RECEPTORS, G-PROTEIN-COUPLED; SALIVA; SALIVARY PROTEINS AND PEPTIDES; TASTE; TASTE BUDS; TASTE PERCEPTION;

EID: 84925860731     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms16035945     Document Type: Review

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