guanylic acid, 85-32-5

Articles:

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.