242 related articles for article (PubMed ID: 33670944)
1. Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
Emorine M; Septier C; Martin C; Cordelle S; Sémon E; Thomas-Danguin T; Salles C
Molecules; 2021 Feb; 26(5):. PubMed ID: 33670944
[TBL] [Abstract][Full Text] [Related]
2. Combined heterogeneous distribution of salt and aroma in food enhances salt perception.
Emorine M; Septier C; Andriot I; Martin C; Salles C; Thomas-Danguin T
Food Funct; 2015 May; 6(5):1449-59. PubMed ID: 25856503
[TBL] [Abstract][Full Text] [Related]
3. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal.
Barnett SM; Sablani SS; Tang J; Ross CF
J Food Sci; 2019 Aug; 84(8):2313-2324. PubMed ID: 31313314
[TBL] [Abstract][Full Text] [Related]
4. Ham particle size influences saltiness perception in flans.
Emorine M; Septier C; Thomas-Danguin T; Salles C
J Food Sci; 2014 Apr; 79(4):S693-6. PubMed ID: 24621087
[TBL] [Abstract][Full Text] [Related]
5. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities.
Ogasawara Y; Mochimaru S; Ueda R; Ban M; Kabuto S; Abe K
J Food Sci; 2016 Feb; 81(2):C308-16. PubMed ID: 26719948
[TBL] [Abstract][Full Text] [Related]
6. Saltiness enhancement by savory aroma compounds.
Batenburg M; Velden Rv
J Food Sci; 2011; 76(5):S280-8. PubMed ID: 22417442
[TBL] [Abstract][Full Text] [Related]
7. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.
Thomas-Danguin T; Guichard E; Salles C
Food Funct; 2019 Sep; 10(9):5269-5281. PubMed ID: 31436262
[TBL] [Abstract][Full Text] [Related]
8. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
Lorido L; Hort J; Estévez M; Ventanas S
Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
[TBL] [Abstract][Full Text] [Related]
9. Contribution of the retronasal odor of soy sauce to salt reduction.
Manabe M; Sakaue R; Obata A
J Food Sci; 2020 Aug; 85(8):2523-2529. PubMed ID: 32654181
[TBL] [Abstract][Full Text] [Related]
10. Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.
Saint-Eve A; Martin N; Guillemin H; Sémon E; Guichard E; Souchon I
J Agric Food Chem; 2006 Oct; 54(20):7794-803. PubMed ID: 17002454
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.
Chen Q; Hu Y; Wen R; Wang Y; Qin L; Kong B
Meat Sci; 2021 Feb; 172():108338. PubMed ID: 33129060
[TBL] [Abstract][Full Text] [Related]
12. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.
Ventanas S; Puolanne E; Tuorila H
Meat Sci; 2010 Jul; 85(3):410-9. PubMed ID: 20416801
[TBL] [Abstract][Full Text] [Related]
13. Flavor perception and aroma release from model dairy desserts.
Lethuaut L; Weel KG; Boelrijk AE; Brossard CD
J Agric Food Chem; 2004 Jun; 52(11):3478-85. PubMed ID: 15161219
[TBL] [Abstract][Full Text] [Related]
14. Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception.
Rosa A; Pinna I; Piras A; Porcedda S; Masala C
J Sci Food Agric; 2022 Oct; 102(13):6005-6013. PubMed ID: 35446446
[TBL] [Abstract][Full Text] [Related]
15. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
Jourdren S; Masson M; Saint-Eve A; Panouillé M; Blumenthal D; Lejeune P; Déléris I; Souchon I
J Agric Food Chem; 2017 Apr; 65(16):3330-3340. PubMed ID: 28393519
[TBL] [Abstract][Full Text] [Related]
16. The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
Boisard L; Andriot I; Martin C; Septier C; Boissard V; Salles C; Guichard E
Food Chem; 2014 Feb; 145():437-44. PubMed ID: 24128499
[TBL] [Abstract][Full Text] [Related]
17. Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.
Manabe M; Ishizaki S; Yamagishi U; Yoshioka T; Oginome N
J Food Sci; 2014 Sep; 79(9):S1769-75. PubMed ID: 25124742
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.
Zhou T; Feng Y; Thomas-Danguin T; Zhao M
Food Chem; 2021 Jan; 335():127664. PubMed ID: 32739820
[TBL] [Abstract][Full Text] [Related]
19. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.
Forero DP; Orrego CE; Peterson DG; Osorio C
Food Chem; 2015 Feb; 169():85-91. PubMed ID: 25236202
[TBL] [Abstract][Full Text] [Related]
20. A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.
Seo HS; Iannilli E; Hummel C; Okazaki Y; Buschhüter D; Gerber J; Krammer GE; van Lengerich B; Hummel T
Hum Brain Mapp; 2013 Jan; 34(1):62-76. PubMed ID: 22020878
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
