135 related articles for article (PubMed ID: 38876587)
21. 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]
22. Basic properties of umami and effects on humans.
Yamaguchi S
Physiol Behav; 1991 May; 49(5):833-41. PubMed ID: 1679557
[TBL] [Abstract][Full Text] [Related]
23. Umami flavor enhances appetite but also increases satiety.
Masic U; Yeomans MR
Am J Clin Nutr; 2014 Aug; 100(2):532-8. PubMed ID: 24944058
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.
Reis Rocha RA; Reis Rocha LC; Ribeiro MN; Lima Ribeiro AP; Alves da Rocha R; Souza Carneiro JD
J Food Sci; 2021 Mar; 86(3):1022-1032. PubMed ID: 33615480
[TBL] [Abstract][Full Text] [Related]
26. Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.
Kim JW; Samant SS; Seo Y; Seo HS
Appetite; 2015 Jan; 84():73-8. PubMed ID: 25265155
[TBL] [Abstract][Full Text] [Related]
27. Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food.
Kong L; Dong Y; Shu G; Feng Y; Zhu M
ACS Sens; 2024 Apr; 9(4):1820-1830. PubMed ID: 38604805
[TBL] [Abstract][Full Text] [Related]
28. Health labelling can influence taste perception and use of table salt for reduced-sodium products.
Liem DG; Miremadi F; Zandstra EH; Keast RS
Public Health Nutr; 2012 Dec; 15(12):2340-7. PubMed ID: 22397811
[TBL] [Abstract][Full Text] [Related]
29. Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study.
Hartley I; Riis N; Liem DG; Keast R
J Nutr; 2023 Feb; 153(2):543-551. PubMed ID: 36894246
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Effect of umami taste on pleasantness of low-salt soups during repeated testing.
Roininen K; Lähteenmäki L; Tuorila H
Physiol Behav; 1996 Sep; 60(3):953-8. PubMed ID: 8873274
[TBL] [Abstract][Full Text] [Related]
32. Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study.
Hartley I; Costanzo A; Liem DG; Keast R
Int J Environ Res Public Health; 2022 Sep; 19(17):. PubMed ID: 36078816
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. 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]
35. Flavor Preferences Conditioned by Dietary Glutamate.
Ackroff K; Sclafani A
Adv Nutr; 2016 Jul; 7(4):845S-52S. PubMed ID: 27422522
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. 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]
38. Electrophysiological and behavioral studies on the taste of umami substances in the rat.
Yamamoto T; Matsuo R; Fujimoto Y; Fukunaga I; Miyasaka A; Imoto T
Physiol Behav; 1991 May; 49(5):919-25. PubMed ID: 1653433
[TBL] [Abstract][Full Text] [Related]
39. Sensory and receptor responses to umami: an overview of pioneering work.
Beauchamp GK
Am J Clin Nutr; 2009 Sep; 90(3):723S-727S. PubMed ID: 19571221
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]