Background The structure and mechanism of umami taste receptor remain largely unclear,
thus, far more research is necessary to increase the knowledge of tasty modalities …

Olfactory and taste receptors are expressed primarily in the nasal olfactory epithelium and
gustatory taste bud cells, where they transmit real-time sensory signals to the brain …

Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using
ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG …

Background The human taste experience is the result of five basic taste qualities, namely
sweet, salty, bitter, sour and umami. Sweet, bitter, and umami are mediated by G protein …

Animals' olfactory systems rely on proteins, olfactory receptors (ORs) and odorant-binding
proteins (OBPs), as their native sensing units to detect odours. Recent advances …

Growing demand for the tasty and healthy food has driven the development of low-calorie
sweeteners, sweet taste modulators, and bitter masking compounds originated from natural …

Gut microbiota has emerged as a major metabolically active organ with critical functions in
both health and disease. The trillions of microorganisms hosted by the gastrointestinal tract …

G protein-coupled receptors (GPCRs) belong to the largest class of drug targets.
Approximately half of the members of the human GPCR superfamily are chemosensory …

Smell and taste impairments are recognized as common symptoms in COVID 19 patients
even in an asymptomatic phase. Indeed, depending on the country, in up to 85–90% of …

In the last two decades, scientific methodologies for the prediction of the design,
performance and classification of fragrance mixtures have been developed at the Laboratory …