190 related articles for article (PubMed ID: 36010511)
1. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.
Chung Y; Yu D; Kwak HS; Park SS; Shin EC; Lee Y
Foods; 2022 Aug; 11(16):. PubMed ID: 36010511
[TBL] [Abstract][Full Text] [Related]
2. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.
Halim J; Bouzari A; Felder D; Guinard JX
J Food Sci; 2020 Sep; 85(9):2902-2914. PubMed ID: 32776553
[TBL] [Abstract][Full Text] [Related]
3. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
[TBL] [Abstract][Full Text] [Related]
4. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Hong JH; Kwon KY; Kim KO
J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
[TBL] [Abstract][Full Text] [Related]
5. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Dermiki M; Mounayar R; Suwankanit C; Scott J; Kennedy OB; Mottram DS; Gosney MA; Blumenthal H; Methven L
J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
[TBL] [Abstract][Full Text] [Related]
6. Synergistic effect of combining umami substances enhances perceived saltiness.
Li J; Zhong F; Spence C; Xia Y
Food Res Int; 2024 Aug; 189():114516. PubMed ID: 38876587
[TBL] [Abstract][Full Text] [Related]
7. A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace.
Amyoony J; Gorman M; Moss R; McSweeney MB
J Food Sci; 2024 Apr; 89(4):2438-2449. PubMed ID: 38389447
[TBL] [Abstract][Full Text] [Related]
8. Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths.
Hartley IE; Liem DG; Keast RS
J Food Sci; 2020 Nov; 85(11):3934-3942. PubMed ID: 33037609
[TBL] [Abstract][Full Text] [Related]
9. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.
Wang S; Zhang S; Adhikari K
Foods; 2019 Feb; 8(2):. PubMed ID: 30769808
[TBL] [Abstract][Full Text] [Related]
10. Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.
Hayabuchi H; Morita R; Ohta M; Nanri A; Matsumoto H; Fujitani S; Yoshida S; Ito S; Sakima A; Takase H; Kusaka M; Tsuchihashi T
Hypertens Res; 2020 Jun; 43(6):525-533. PubMed ID: 31996813
[TBL] [Abstract][Full Text] [Related]
11. Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate.
Wang S; Tonnis BD; Wang ML; Zhang S; Adhikari K
J Food Sci; 2019 Nov; 84(11):3275-3283. PubMed ID: 31602667
[TBL] [Abstract][Full Text] [Related]
12. Effects of added glutamate on liking for novel food flavors.
Prescott J
Appetite; 2004 Apr; 42(2):143-50. PubMed ID: 15010178
[TBL] [Abstract][Full Text] [Related]
13. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Jung DW; Hong JH; Kim KO
J Food Sci; 2010; 75(1):S36-42. PubMed ID: 20492200
[TBL] [Abstract][Full Text] [Related]
14. Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.
Morita R; Ohta M; Umeki Y; Nanri A; Tsuchihashi T; Hayabuchi H
Nutrients; 2021 Feb; 13(2):. PubMed ID: 33572364
[TBL] [Abstract][Full Text] [Related]
15. Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.
Walker JC; Dando R
Foods; 2023 May; 12(10):. PubMed ID: 37238881
[TBL] [Abstract][Full Text] [Related]
16. Reduction of sodium content in spicy soups using monosodium glutamate.
Jinap S; Hajeb P; Karim R; Norliana S; Yibadatihan S; Abdul-Kadir R
Food Nutr Res; 2016; 60():30463. PubMed ID: 27356909
[TBL] [Abstract][Full Text] [Related]
17. Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads.
Dunteman AN; Lee SY
J Food Sci; 2023 Mar; 88(3):1128-1143. PubMed ID: 36660891
[TBL] [Abstract][Full Text] [Related]
18. Effects of monosodium glutamate on human food palatability.
Bellisle F
Ann N Y Acad Sci; 1998 Nov; 855():438-41. PubMed ID: 9929637
[TBL] [Abstract][Full Text] [Related]
19. A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.
Leong J; Kasamatsu C; Ong E; Hoi JT; Loong MN
Food Sci Nutr; 2016 May; 4(3):469-78. PubMed ID: 27247776
[TBL] [Abstract][Full Text] [Related]
20. Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?
Prescott J; Young A
Appetite; 2002 Aug; 39(1):25-33. PubMed ID: 12160562
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
