References

Ballard, O., & Morrow, A. L. (2013). Human Milk Composition. Nutrients and Bioactive Factors. In Pediatric Clinics of North America (Vol. 60, Issue 1, pp. 49–74). https://doi.org/10.1016/j.pcl.2012.10.002

Becker, W. M., Kleinsmith, L. J., & Hardin, J. The World of the Cell. 2009.

Bellisle, F., Monneuse, M. O., Chabert, M., Larue-Achagiotis, C., Lanteaume, M. T., & Louis-Sylvestre, J. (1991). Monosodium Glutamate as a Palatability Enhancer in the European Diet. Physiology & Behaviour, 49, 869–873.

Choudhry, H., & Nasrullah, M. (2018). Iodine consumption and cognitive performance: Confirmation of adequate consumption. In Food Science and Nutrition (Vol. 6, Issue 6, pp. 1341–1351). Wiley-Blackwell. https://doi.org/10.1002/fsn3.694

Clark, D. P., & Pazdernik, N. (2012). Molecular biology. Elsevier.

Csapó, J., & Salamon, S. (2009). Composition of the mother’s milk I. Protein contents, amino acid composition, biological value. A review. In Alimentaria (Vol. 2, Issue 2).

Durack, E., Alonso-Gomez, M., & Wilkinson, M. (2008). Salt: A Review of its Role in Food Science and Public Health. Current Nutrition & Food Science, 4(4), 290–297. https://doi.org/10.2174/157340108786263702

European Food Safety Authority (2017). EFSA reviews safety of glutamates added to food. Retrieved October 12, 2022, from https://www.efsa.europa.eu/en/press/news/170712#:~:text=In%20the%20EU%20the%20addition,line%20with%20good%20manufacturing%20practices.

Finimundy, T. C., Dillon, A. J. P., Henriques, J. A. P., & Ely, M. R. (2014). A Review on General Nutritional Compounds and Pharmacological Properties of the Mushroom. Food and Nutrition Sciences, 05(12), 1095–1105. https://doi.org/10.4236/fns.2014.512119

Guillamón, E., García-Lafuente, A., Lozano, M., D́arrigo, M., Rostagno, M. A., Villares, A., & Martínez, J. A. (2010). Edible mushrooms: Role in the prevention of cardiovascular diseases. In Fitoterapia (Vol. 81, Issue 7, pp. 715–723). https://doi.org/10.1016/j.fitote.2010.06.005

Hbf87 (2018). Chemical structure of desoxyadenosine monophosphate. Retrieved October 18, 2022, from https://commons.wikimedia.org/wiki/File:DAMP_chemical_structure.svg

He, F. J., Brinsden, H. C., & Macgregor, G. A. (2014). Salt reduction in the United Kingdom: A successful experiment in public health. In Journal of Human Hypertension (Vol. 28, Issue 6, pp. 345–352). Nature Publishing Group. https://doi.org/10.1038/jhh.2013.105

Hodson, N. A., & Linden, R. W. A. (2006). The effect of monosodium glutamate on parotid salivary flow in comparison to the response to representatives of the other four basic tastes. Physiology and Behavior, 89(5), 711–717. https://doi.org/10.1016/j.physbeh.2006.08.011

Jensen, M. G., Kristensen, M., & Astrup, A. (2012). Effect of alginate supplementation on weight loss in obese subjects completing a 12-wk energy-restricted diet: A randomized controlled trial. American Journal of Clinical Nutrition, 96(1), 5–13. https://doi.org/10.3945/ajcn.111.025312

Kurihara, K. (2015). Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor. In BioMed Research International (Vol. 2015). Hindawi Publishing Corporation. https://doi.org/10.1155/2015/189402

Morales, M. F. (2020). Umami neon light sign. Retrieved October 18, 2022, from https://unsplash.com/@007bfernanda?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText"

Mouritsen, O., & Styrbæk, K. (2014). Umami. In Umami. Columbia University Press.

Nalivayko, A. (n.d.). Amino acid molecules on white background. Retrieved October 18, 2022, from https://www.shutterstock.com/de/image-illustration/amino-acid-molecules-on-white-background-356703527

Ninomiya, K. (2015). Science of umami taste: adaptation to gastronomic culture. Flavour, 4(1). https://doi.org/10.1186/2044-7248-4-13

Ragesoss. (2008). Crystals of the food additive monosodium glutamate (MSG), from a container branded as "Mimi's Products". Retrieved October 18, 2022, from https://commons.wikimedia.org/wiki/File:Monosodium_glutamate_crystals.jpg

Satoh-Kuriwada, S., Shoji, N., Kawai, M., Uneyama, H., Kaneta, N., & Sasano, T. (2009). Hyposalivation Strongly Influences Hypogeusia in the Elderly. In Journal of Health Science (Vol. 55, Issue 5).

Schiffer, M. (2018). Bacteria Samples. Retrieved October 18, 2022, from https://unsplash.com/photos/13UugSL9q7A

Schmidt, C. V., Olsen, K., & Mouritsen, O. G. (2020). Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports, 10(1). https://doi.org/10.1038/s41598-020-77107-w

U.S. Food & Drug Adminstration (2012). Questions and Answers on Monosodium glutamate (MSG). Retrieved October 12, 2022, from https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg#

Yamaguchi, S., & Ninomiya, K. (2000). Umami and Food Palatability. https://academic.oup.com/jn/article/130/4/921S/4686627

Yamamoto, S., Tomoe, M., Toyama, K., Kawai, M., & Uneyama, H. (2009). Can dietary supplementation of monosodium glutamate improve the health of the elderly? American Journal of Clinical Nutrition, 90(3). https://doi.org/10.3945/ajcn.2009.27462X