135 related articles for article (PubMed ID: 38876587)
1. 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]
2. The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions.
Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Battino M; Wang G; Zou X; Zhao L
Food Res Int; 2022 Jul; 157():111287. PubMed ID: 35761595
[TBL] [Abstract][Full Text] [Related]
3. Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.
Onuma T; Maruyama H; Sakai N
Chem Senses; 2018 Feb; 43(3):151-167. PubMed ID: 29304190
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.
Rocha RAR; Ribeiro MN; Silva GA; Rocha LCR; Pinheiro ACM; Nunes CA; Carneiro JDS
J Food Sci; 2020 May; 85(5):1565-1575. PubMed ID: 32282071
[TBL] [Abstract][Full Text] [Related]
8. Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods.
Noel CA; Finlayson G; Dando R
J Nutr; 2018 Jun; 148(6):980-988. PubMed ID: 29796671
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.
Pu D; Shan Y; Qiao K; Zhang L; Sun B; Zhang Y
J Agric Food Chem; 2023 Jan; 71(1):700-709. PubMed ID: 36534057
[TBL] [Abstract][Full Text] [Related]
12. Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.
Tanaka S; Yoneoka D; Ishizuka A; Adachi M; Hayabuchi H; Nishimura T; Takemi Y; Uneyama H; Nakamura H; Lwin KS; Shibuya K; Nomura S
BMC Public Health; 2023 Mar; 23(1):516. PubMed ID: 36935509
[TBL] [Abstract][Full Text] [Related]
13. Taste effects of 'umami' substances in hamsters as studied by electrophysiological and conditioned taste aversion techniques.
Yamamoto T; Matsuo R; Kiyomitsu Y; Kitamura R
Brain Res; 1988 Jun; 451(1-2):147-62. PubMed ID: 2855211
[TBL] [Abstract][Full Text] [Related]
14. Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception.
Miyaki T; Retiveau-Krogmann A; Byrnes E; Takehana S
J Food Sci; 2016 Feb; 81(2):S483-93. PubMed ID: 26720057
[TBL] [Abstract][Full Text] [Related]
15. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
Nguyen H; Wismer WV
Food Res Int; 2019 Sep; 123():631-641. PubMed ID: 31285012
[TBL] [Abstract][Full Text] [Related]
16. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems.
Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Li X; Battino M; Zou X; Zhao L
Food Res Int; 2023 Nov; 173(Pt 1):113277. PubMed ID: 37803590
[TBL] [Abstract][Full Text] [Related]
17. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.
Huynh HL; Danhi R; Yan SW
J Food Sci; 2016 Jan; 81(1):S150-5. PubMed ID: 26613570
[TBL] [Abstract][Full Text] [Related]
18. Nerve and behavioral responses of mice to various umami substances.
Narukawa M; Morita K; Uemura M; Kitada R; Oh SH; Hayashi Y
Biosci Biotechnol Biochem; 2011; 75(11):2125-31. PubMed ID: 22056436
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]