1994年3月16日
| Perception of Monosodium Glutamate in Water and Food by Young and Elderly Subjects | S.S. Schiffman E.A. Sattely-Miller |
| Humans and Appreciation of the Umami Taste | S. Yamaguchi I. Kobori |
| Enhancing Effect of Nucleotides on Sweetness of Heated Prawn Muscle | S. Fuke K. Watanabe S. Konosu |
| Enhancing Effects of Salts on Canine Taste Responses to Amino Acids and Umami Substances | T. Ugawa K. Kurihara |
| Umami Taste in the Chimpanzee (Pan troglodytes) and Rhesus Monkey (Macaca mulatta) | G. Hellekant Y. Ninomiya |
| Umami Taste in the Forebrain of the Alert Macaque | T.R. Scott C.R. Plata-Salaman E.T. Rolls Z. Karadi Y. Oomura |
| Central Function in Preference for Amino Acids | T. Ono K. Torii E. Tabuchi T. Kondoh T. Uwano |
| Effect of Umami Taste of Monosodium Glutamate Paired with a Meal on Early Humoral and Metabolic Changes in the Rat | R. Caulliez C. Viarouge S. Nicolaidis |
| The Molecular Biology of Glutamate Receptors in Rat Taste Buds | N. Chaudhari C. Lamp H. Yang A. Porter M. Minyard S. Roper |
| Monosodium Glutamate Binding to Bovine Epithelial Cells ls Affected by the Ionic Composition of the Medium | Y. Hayashi T. Tsunenari T. Mori |
| Role of Yeast in the Formation of Inosinic Acid as the Taste Compound in Leavened Bread | K. Fujisawa M. Yoshino |