Relevant bibliographies by topics / Monosodium glutamate

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Monosodium glutamate'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Monosodium glutamate"

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Khalish, Mutiara, and Lathifah Yasmine Wulandari. "The Vitamin C Berpengaruh dalam Memperbaiki Kerusakan Hepar Akibat Pemberian Monosodium Glutamat." Jurnal Penelitian Perawat Profesional 2, no. 2 (2020): 125–30. http://dx.doi.org/10.37287/jppp.v2i2.67.

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Konsumsi monosodium glutamat dalam jumlah berlebih dapat menyebabkan dampak berkaitan dengan kerusakan hepar yang ditandai adanya peningkatan kadar enzim aspartate transaminase dan alanine transaminase. Vitamin c berperan menjaga sistem imunitas tubuh dan mempercepat proses penyembuhan kerusakan hepar. Tujuan penulisan artikel ini adalah untuk mengetahui manfaat vitamin c sebagai upaya dalam memperbaiki kerusakan hepar akibat monosodium glutamat. Metode yang digunakan dalam artikel ini adalah penelusuran artikel melalui database Google Scholar, NCBI dan Elsevier. Tahun penerbitan pustaka adala
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Arapa, Zulyana, Sunarto Kadir, and Ekawaty Prasetya. "THE RELATIONSHIP BETWEEN THE CONSUMPTION OF FOODS CONTAINING MONOSODIUM GLUTAMATE (MSG) WITH THE INCIDENCE OF OBESITY IN STUDENTS OF SDN 4 SUWAWA TENGAH." Journal Health & Science : Gorontalo Journal Health and Science Community 7, no. 1 (2023): 122–27. http://dx.doi.org/10.35971/gojhes.v7i1.16112.

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Monosodium Glutamat (MSG) merupakan zat aditif pada makanan yang meningkatkan cita rasa makanan. Konsumsi MSG secara berlebihan dapat menyebabkan masalah kesehatan status gizi berlebih (overweight) hingga obesitas. Kebaruan penelitian ini karena meneliti tentang hubungan konsumsi makanan mengandung Monosodium Glutamat (MSG) dengan kejadian obesitas pada siswa. Tujuan penelitian ini untuk menganalisis hubungan konsumsi makanan mengandung Monosodium Glutamat (MSG) dengan kejadian obesitas pada Siswa SDN 4 Suwawa Tengah. Desain penelitian ini adalah Cross sectional dengan total sampel 99 responde
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Hahnemann, Richard. "Monosodium glutamate." British Homeopathic Journal 82, no. 02 (1993): 149. http://dx.doi.org/10.1016/s0007-0785(05)81076-2.

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&NA;. "Monosodium Glutamate." Nutrition Today 31, no. 3 (1996): 107. http://dx.doi.org/10.1097/00017285-199605000-00003.

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Ngaddi, Agustinus, Dedi Jusadi, Wasjan Wasjan, and Eddy Supriyono. "Evaluation of monosodium glutamate suplementation on physiological response, growth performance, and feed utilization in North African catfish Clarias gariepinus (Burchell, 1822)." Jurnal Iktiologi Indonesia 19, no. 3 (2019): 337. http://dx.doi.org/10.32491/jii.v19i3.500.

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A triplicate experiment was conducted to evaluate the supplementation of monosodium glutamate into the diet on physiological responses, growth performances, and feed efficiency of north African catfish Clarias gariepinus cul-tured in high ammonia environment. A hundred fish with an initial body weight of 11.9±0.3 g was rearing for 60 days without any water exchange in nine plastic tanks (1x1x1 m3) at experimental pond of Department of Aquaculture, Bogor Agricultural University. During rearing period, fish were fed on the diet supplemented with 0%, 0.87%, or 1.74 % of monosodium glutamate, two
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Renaldi, Nogi, Kadek Rachmawati, Thomas Valentinus Widiyatno, Sri Pantja Madyawati, and Yeni Dhamayanti. "The Effect of Red Ginger Extract (Zingiber officinale var rubrum) on The Thickness of The Epitelial and Diameter of Seminiferous Tubules in Albino Rat (Rattus norvegicus) Exposed Monosodium Glutamat." Journal of Basic Medical Veterinary 13, no. 1 (2024): 9–15. http://dx.doi.org/10.20473/jbmv.v13i1.51158.

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Background: This study examined administration of MSG intraperitoneally to white rats resulted in a decrease in testicular weight, an increase in lipid peroxidase levels The testes, as the site of spermatogenesis, are highly vulnerable to oxidation processes caused by free radicals, which can disrupt spermatogenesis. Free radicals can be countered by antioxidants. One plant believed to have antioxidant activity is red ginger. Purpose: To determine the effect of red ginger against histopathology seminiferous tubules of white rat (Rattus norvegicus) exposed by monosodium glutamate. Methods: This
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Kianifard, Davoud, Gholamreza Vafaei Saiah, and Farhad Rezaee. "Study of the Protective Effects of Quince (Cydonia Oblonga) Leaf Extract on Fertility Alterations and Gonadal Dysfunction Induced by Monosodium Glutamate in Adult Male Wistar Rats." Romanian Journal of Diabetes Nutrition and Metabolic Diseases 22, no. 4 (2015): 375–84. http://dx.doi.org/10.1515/rjdnmd-2015-0044.

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AbstractBackground and Aims: Starting from the cytotoxic effects of monosodium glutamate (MSG), the aim of this study was to evaluate the protective effects of quince leaf extract as natural antioxidant on the reproductive dysfunction induced by monosodium glutamate in rats. Material and methods: Monosodium glutamate was administrated with a dose of 30 and 60 mg/kg and quince leaf extract was administrated with a dose of 500 mg/kg. At the end of study, body and testicular weight measurement, hormonal and epididymal sperm analysis were performed. Results: Follicle stimulating hormone (FSH) and
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Ibiyeye, Ruqayyah, Fatimo Sulaimon, Aminu Imam, Misturah Adana, Akeem Okesina, and Moyosore Ajao. "Phoenix dactylifera and polyphenols ameliorated monosodium glutamate toxicity in the dentate gyrus of Wistar rats." Nigerian Journal of Physiological Sciences 38, no. 1 (2023): 73–78. http://dx.doi.org/10.54548/njps.v38i1.11.

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Monosodium glutamate (MSG) has been known to cause neurodegeneration, due to its ability to trigger excitotoxicity, and the hippocampus is one of the most affected regions. Therefore, Phoenix dactylifera (P. dactylifera) and polyphenols was employed in this study to mitigate on the deleterious effect of monosodium glutamate on the dentate gyrus of Wistar rats. Forty-eight male Wistar rats weighing between 120-150g was used for the study. The Wistar rats were grouped into eight, (n=6). Groups 1-8 received 1.6mL/kg normal saline, 4000mg\kg monosodium glutamate for 7-days, 4000mg\kg monosodium gl
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Kinash, O. V., O. B. Chupryna, I. M. Donets, A. S. Hryhorenko, and O. M. Zhaha. "MECHANISMS OF MONOSODIUM GLUTAMATE IMPACT ON ORGANS AND SYSTEMS." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, no. 4 (2021): 178–83. http://dx.doi.org/10.31718/2077-1096.21.4.178.

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"Junk food" is very popular worldwide. Its taste requires various food additives, the most common of which is monosodium glutamate. Many authors describe functional and structure changes in the nervous, digestive, immune, respiratory and sexual systems that may be caused by monosodium glutamate. Therefore, the purpose of the study is to elucidate the mechanism of its actions on organs and systems. There has been suggested that monosodium glutamate mediates the phenomena of nervous cell apoptosis and acts as a powerful neurotoxin. Studies on rats demonstrated that the diet rich in monosodium gl
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Eldin IM, Diaa, Eman T Abou Sayed Ahmed, Hamada M Hassan, Fahim A Shaltout, and Gehan Abdallah El-shorbagy. "Prevalence of food additive in hen meat products." Journal of Dairy, Veterinary & Animal Research 12, no. 2 (2023): 104–6. http://dx.doi.org/10.15406/jdvar.2023.12.00332.

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The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glu
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Dissertations / Theses on the topic "Monosodium glutamate"

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O'Brien, Melissa. "The role of monosodium glutamate in headache." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/56912.

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Consumption of monosodium glutamate (MSG) can induce headache in young healthy individuals and migraine-like headache in migraineurs. Blood plasma levels of glutamate are also elevated in migraineurs, but it is unknown how elevated levels of glutamate contribute to headache. The current study was undertaken to investigate the hypothesis that monosodium glutamate induces headache through activation of peripheral glutamate receptors. To test the hypothesis, we combined in vivo electrophysiology, laser Doppler recordings of dural vasculature, and immunohistochemistry to investigate
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Grinberg, Ilana Elman. "Caracterização de crianças portadoras de câncer segundo sensibilidade ao umami e consumo alimentar." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-05042011-092036/.

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Introdução: A Leucemia Linfóide Aguda (LLA) e o Linfoma não-Hodgkin (LNH) são os tipos de câncer mais incidentes em crianças e a ingestão alimentar pode ser diminuída pela quimioterapia. A sensação do gosto é resultante da detecção e resposta ao estímulo doce, salgado, azedo, amargo e umami. Esse último, identificado pelo glutamato monossódico (MSG), é relacionado ao aumento da palatabilidade, o que pode colaborar para a melhora da aceitação alimentar em crianças com câncer. Objetivo: Identificar os limiares de detecção do gosto umami e a qualidade da alimentação em crianças portadoras de LLA
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Pollard, Marie. "Differential involvement of glutamate receptors in neuronal responses of the cerebral cortex." Thesis, University of Oxford, 2001. http://ora.ox.ac.uk/objects/uuid:f6c716f7-021d-4d73-8108-493fdd51e8ae.

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I studied how glutamate receptor-mediated responses, spatial arrangements, intrinsic properties and molecular specificity of cells serve cortical functions. I tested whether two somatosensory submodalities in the primary somatosensory (SI) cortex can be distinguished by glutamate receptor involvement in vivo. Low-threshold responses evoked by innocuous stimuli had a short-duration and long-duration component. The short-duration responses were mostly mediated by AMPA/kainate receptors and the long-duration responses involved the additional recruitment of NMDA receptors. High-threshold responses
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Moseley, Dorothy B. "Monosodium L-glutamate exposure adversely affects early development in the sea urchin Lytechinus variegatus." Birmingham, Ala. : University of Alabama at Birmingham, 2009. https://www.mhsl.uab.edu/dt/2010r/moseley.pdf.

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Orloski, Alexandria. "Effects of Monosodium Glutamate on Objective and Perceived Satiety Among 7- to 9- Year Old Children." Master's thesis, Temple University Libraries, 2015. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/342581.

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Public Health<br>M.S.<br>Background: Monosodium glutamate (MSG) imparts umami taste associated with proteins and is known to act as a flavor-enhancer. Several adult studies and a recent study of infants suggests that MSG may also have beneficial effects on appetite by promoting satiety. This research is the first to assess effects of MSG on perceived and objective satiety among children. Methods: A between-subjects design (MSG+ or MSG-) was used to evaluate the effect of adding MSG to a soup pre-load on subsequent satiety among children aged 7-9 years. Children were randomly assigned to experi
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Maluly, Hellen Dea Barros. "Avaliação de parâmetros bioquímicos e cardiovasculares em ratos Wistar diabéticos e não diabéticos alimentados com glutamato monossódico." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256288.

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Orientador: Felix Guillermo Reyes Reyes<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T15:50:36Z (GMT). No. of bitstreams: 1 Maluly_HellenDeaBarros_D.pdf: 1502288 bytes, checksum: 2755d6e579f948905440f6ae2d7bbd17 (MD5) Previous issue date: 2011<br>Resumo: Tem sido relatado que a administração de glutamato monossódico (MSG) por via parenteral e oral possui um efeito lesivo sobre o núcleo arqueado do hipotálamo provocando alterações na regulação do apetite e, como conseqüência, obesidade e distúrbios relac
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Freitas, Thaís Fernanda Pinto de Almeida. "Imunodetecção do receptor metabotrópico mGluR8 no núcleo arqueado do hipotálamo de ratos Wistar e estudo dos efeitos, no receptor, resultantes da exposição oral sub-crônica ao glutamato monossódico." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256314.

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Orientadores: Felix Guillermo Reyes Reyes, Claudio Antonio Barbosa de Toledo<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T12:09:40Z (GMT). No. of bitstreams: 1 Freitas_ThaisFernandaPintodeAlmeida_M.pdf: 1160984 bytes, checksum: b9379e4fd16f451c0710b2ca37537085 (MD5) Previous issue date: 2011<br>Resumo: Alimentar-se faz parte da cultura do ser humano nao estando unicamente associado a necessidades fisiologicas. Um alimento e constituido de diversas moleculas dentre elas os aminoacidos. O glutamato
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Clark, Anne Bonner. "Dose-responses to lysine, valine, and isoleucine and the effects of monosodium glutamate on nursery pigs." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34497.

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Master of Science<br>Department of Animal Sciences and Industry<br>Joel DeRouchey<br>Michael Tokach<br>Six experiments using a total of 2,974 nursery pigs were used to determine the effects of monosodium glutamate (MSG) and amino acids (AA) on nursery pig growth performance. Experiments 1 and 2 evaluated increasing dietary MSG for nursery pigs. Increasing dietary MSG up to 2% without balancing for sodium and chloride content decreased nursery pig performance, and feeding sodium levels equivalent to 1% MSG also decreased performance. When sodium and chloride were balanced, there were marginal e
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Beltranena, Elissa A. "The palatability of monosodium glutamate-enhanced vegetables as rated by Cuban-American older adults at a congregate meal site." FIU Digital Commons, 2002. http://digitalcommons.fiu.edu/etd/1492.

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The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other
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Boutry, Claire. "Influence d'une supplémentation en monosodium glutamate sur la physiologie gastro-intestinale et le métabolisme chez le rat et l'Homme." Phd thesis, AgroParisTech, 2010. http://pastel.archives-ouvertes.fr/pastel-00555993.

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Le glutamate de sodium (MSG) est un exhausteur de goût abondamment utilisé dans le monde entier pour son goût unique appelé " umami ". Au vu des données bibliographiques qui suggèrent que, le L-glutamate en tant qu'acide aminé libre peut représenter un signal dans plusieurs fonctions physiologiques de par la présence de récepteurs au glutamate au niveau périphérique ; nous avons étudié les effets d'une supplémentation en MSG sur la physiologie gastro-intestinale, les sécrétions pancréatiques et le métabolisme dans le modèle expérimental rat et chez des volontaires sains. Chez le rat, une suppl
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Books on the topic "Monosodium glutamate"

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Schwartz, George R. In bad taste: The MSG syndrome : how living without MSG can reduce headache, depression and asthma, and help you get control of your life. Health Press, 1988.

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Schwartz, George R. In bad taste: The MSG symptom complex : how monosodium glutamate is a major cause of treatable and preventable illnesses, such as headaches, asthma, epilepsy, heart irregularities, depression, rage reactions, and attention deficit hyperactivity disorder. Health Press, 1999.

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J, Raiten Daniel, Talbot John M, Fisher Kenneth D, Federation of American Societies for Experimental Biology., and Center for Food Safety and Applied Nutrition (U.S.), eds. Analysis of adverse reactions to monosodium glutamate (MSG). Life Sciences Research Office, Federation of American Societies for Experimental Biology, 1995.

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Bakasova, Z. B. Kompleksoobrazovanie L-glutaminata natrii͡a︡ s khloridami zheleza, kobalʹta i medi i ikh kataliticheskai͡a︡ aktivnostʹ. "Ilim", 1989.

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Willette, Morton N. Sodium glutamate (MSG): Index of new information and medical research bible. ABBE Publishers Association, 1996.

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Schwartz, George R. In Bad Taste: The Msg Symptom Complex: How Monosodium Glutamate Is a Major Cause of Treatable and Preventable Diseases. Health Press Na, 1999.

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Krämer, Lisa. No MSG for Me Cookbook. Kramer, Lisa, 2008.

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Blaylock, Russell L. Excitotoxins: The Taste That Kills. Ebsco Publishing, 1998.

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In bad taste: The MSG syndrome : how living without MSG can reduce headache, depression and asthma, and help you get control of your life. New American Library, 1990.

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Umami: A basic taste : physiology, biochemistry, nutrition, food science. M. Dekker, 1987.

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Book chapters on the topic "Monosodium glutamate"

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Woessner, Katharine M. "Monosodium Glutamate." In Food Allergy. John Wiley & Sons Ltd, 2014. http://dx.doi.org/10.1002/9781118744185.ch30.

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Delay, Eugene R., and Stephen D. Roper. "Umami Taste Signaling from the Taste Bud to Cortex." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_3.

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AbstractUmami is the meaty or savory taste elicited by monosodium glutamate and other amino acids. The presence of these amino acids in foods and beverages can alter dietary intake and nutritional balance and thus the health of human and nonhuman animals. Umami has been a major culinary influence in Eastern cultures for over a century and has gradually become an important factor in Western diets. Throughout its history, research on umami, especially the unique taste elicited by monosodium glutamate and its synergistic interaction with ribonucleotides such as inosine 5′-monophosphate, has playe
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Bahadoran, Zahra, Parvin Mirmiran, and Asghar Ghasemi. "Monosodium Glutamate (MSG)-Induced Animal Model of Type 2 Diabetes." In Methods in Molecular Biology. Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8994-2_3.

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Osawa, Yoshimi. "The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand." In Making Food in Local and Global Contexts. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1048-7_4.

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Yoshida, Ryusuke, and Yuzo Ninomiya. "Umami and MSG." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_2.

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AbstractUmami taste was first proposed by Kikunae Ikeda in the early 1900s as the taste of glutamate. His first paper described many basic aspects of umami taste that were consolidated by later studies conducted by many researchers around the world. Since his discovery of umami taste and the development of the production process for glutamate (monosodium L-glutamate, MSG), for over 100 years, MSG has been used to improve the palatability of many foods. As the production and consumption of MSG became prevalent worldwide, the safety of MSG as a food additive was questioned. Many researchers tack
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Kouzuki, Minoru, and Katsuya Urakami. "Umami and Healthy Aging." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_7.

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AbstractThis chapter focuses on nutrition in older adults and discusses how umami can be used to improve their health. It is necessary to be well nourished in order to stay alive and remain healthy into old age. However, older people are at high risk of becoming malnourished due to age-related changes, such as decreases in saliva production, taste function, food intake, and digestive function. Previous studies have shown that interventions using umami may improve functional changes and nutritional challenges associated with aging. Additionally, reports suggest favorable effects of long-term co
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Schiffman, Susan S., and Elizabeth A. Sattely-Miller. "Perception of Monosodium Glutamate in Water and Food by Young and Elderly Subjects." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_146.

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Koetke, Chris, Lauren Miller, and Jonathan Deutsch. "Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_9.

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AbstractThis chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further
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Caulliez, R., C. Viarouge, and S. Nicolaidis. "Effect of Umami Taste of Monosodium Glutamate on Early Humoral and Metabolic Changes in the Rat." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_153.

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Hayashi, Yukako, Takashi Tsunenari, and Tomohiko Mori. "Monosodium Glutamate Binding to Bovine Epithelial Cells Is Affected by the Ionic Composition of the Medium." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_155.

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Conference papers on the topic "Monosodium glutamate"

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Gao, Yong. "UASB Treatment of Monosodium Glutamate Wastewater." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516404.

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Garg, Diksha, Aparajita Bandyopadhyay, and Amartya Sengupta. "Quantitative Analysis of Monosodium Glutamate using Continuous Wave Terahertz Spectroscopy." In Laser Applications to Chemical, Security and Environmental Analysis. OSA, 2020. http://dx.doi.org/10.1364/lacsea.2020.ltu4c.5.

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Gonzaga Reis, Bruno, JOSE ALBERTO FRACASSI DA SILVA, and Aline Guadalupe Coelho. "Determination of monosodium glutamate in instant noodles by capillary electrophoresis." In XXV Congresso de Iniciação Cientifica da Unicamp. Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-78020.

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Qiu, Zhengjun, Jingyuan Mao, Yongni Shao, Xiaoli Li, and Yong He. "Identification of monosodium glutamate by visible and near infrared reflectance spectroscopy." In 2006 8th international Conference on Signal Processing. IEEE, 2006. http://dx.doi.org/10.1109/icosp.2006.344480.

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"Supplementation of monosodium glutamate industry by-products in beef cattle ration." In Technology Innovations and Collaborations in Livestock Production for Sustainable Food Systems. IAARD Press, 2021. http://dx.doi.org/10.14334/proc.intsem.lpvt-2021-p.54.

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Alberdi-Cedeno, Jon, Kubra Demir, and Marc Pignitter. "Influence of monosodium glutamate on the oxidative stability of meat lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mvhi9556.

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Monosodium glutamate (MSG) is an additive (E621) widely used as flavor enhancer in food industry in order to increase palatability, especially in meat and meat derived products. Its use has increased worldwide by 4.80% during 2017–2021. Therefore, its effect on sensory and organoleptic quality of meat and meat derived products has been extensively investigated. However, so far, studies investigating the impact of MSG on the progress of lipid oxidation in meat are lacking. Therefore, the effect of the fortification of pork burger patties with 0–1.2 % MSG was addressed, paying particular attenti
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Zorad, Štefan, Daniela Ježová, Ľudmila Szabová, Ladislav Macho, and Katarína Tybitanclová. "Insulin receptors in adipose tissue of rats with monosodium glutamate-induced obesity." In VIIIth Conference Biologically Active Peptides. Institute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, 2003. http://dx.doi.org/10.1135/css200306125.

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Wang, Wei, Hongjun Han, and Chunhua He. "Nitrogen Transformation in Two-Phase Anaerobic System of Monosodium Glutamate Wastewater Treatment." In International Conference on Pipelines and Trenchless Technology (ICPTT) 2009. American Society of Civil Engineers, 2009. http://dx.doi.org/10.1061/41073(361)224.

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Liu Shuo, Liu Zaiwen, and Shi Yan. "Evaluation of monosodium glutamate industrial production technology based on Pso-Fuzzy-Ahp." In 2012 IEEE International Conference on Oxide Materials for Electronic Engineering (OMEE). IEEE, 2012. http://dx.doi.org/10.1109/omee.2012.6343498.

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Ariendha, Dian Soekmawaty Riezqy, Fitri Apriyanti, Arni Amir, and Yanwirasti Yanwirasti. "The Effect of Monosodium Glutamate Administration on Estradiol Levels on Pregnant Wistar Rats." In 2nd Global Health and Innovation in conjunction with 6th ORL Head and Neck Oncology Conference (ORLHN 2021). Atlantis Press, 2021. http://dx.doi.org/10.2991/ahsr.k.220206.074.

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