guanylic acid

[(2R,3S,4R,5R)-5-(2- amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate guanilic acid guanosine 5'-monophosphate guanosine 5'-monophosphoric acid 5'- guanylic acid PubMed: A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages. PubMed: Quality Improvement of Pork Loin by Dry Aging. PubMed: Flavouring compounds in Indian potato snacks. PubMed: Chemical Composition and Immunomodulatory Activity of Mycelia of the Hairy Bracket Mushroom, Trametes hirsuta (Higher Basidiomycetes). PubMed: Human taste and umami receptor responses to chemosensorica generated by Maillard-type N²-alkyl- and N²-arylthiomethylation of guanosine 5'-monophosphates. PubMed: Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. PubMed: Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. PubMed: Molecular mechanism of the allosteric enhancement of the umami taste sensation. PubMed: Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. PubMed: Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assays. PubMed: Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphates. PubMed: Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. PubMed: Discovery of N(2)-(1-carboxyethyl)guanosine 5'-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts. PubMed: Development and application of an HILIC-MS/MS method for the quantitation of nucleotides in infant formula. PubMed: Nucleotides in canine colostrum and milk at different stages of lactation. PubMed: Ion-pair high-performance liquid chromatography with diode array detection coupled to dual electrospray atmospheric pressure chemical ionization time-of-flight mass spectrometry for the determination of nucleotides in baby foods. PubMed: Anion exchange liquid chromatography for the determination of nucleotides in baby and/or functional foods. PubMed: Multiple receptor systems for glutamate detection in the taste organ. PubMed: Determination of nucleotides in infant formula by ion-exchange liquid chromatography. PubMed: Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle. PubMed: Gustatory neural responses to umami taste stimuli in C57BL/6ByJ and 129P3/J mice. PubMed: Profiles of purine and pyrimidine nucleotides in fresh and manufactured tea leaves. PubMed: Use of nucleic acids in the mobile phase for the determination of ascorbic acid in foods by high-performance liquid chromatography with electrochemical detection. PubMed: Physiological studies on umami taste. PubMed: Effects of monosodium glutamate (umami taste) with and without guanosine 5'-monophosphate on rat autonomic responses to meals. PubMed: Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry. PubMed: Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data. PubMed: Liquid chromatographic determination of flavor enhancers and chloride in food.