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Journal Abstract Search

136 related items for PubMed ID: 12160562

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effects of added glutamate on liking for novel food flavors.
    Prescott J.
    Appetite; 2004 Apr; 42(2):143-50. PubMed ID: 15010178
    [Abstract] [Full Text] [Related]

  • 3. Calcium diglutamate improves taste characteristics of lower-salt soup.
    Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M.
    Eur J Clin Nutr; 2002 Jun; 56(6):519-23. PubMed ID: 12032651
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans.
    Yeomans MR, Gould NJ, Mobini S, Prescott J.
    Physiol Behav; 2008 Mar 18; 93(4-5):958-66. PubMed ID: 18279899
    [Abstract] [Full Text] [Related]

  • 6. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
    Jung DW, Hong JH, Kim KO.
    J Food Sci; 2010 Mar 18; 75(1):S36-42. PubMed ID: 20492200
    [Abstract] [Full Text] [Related]

  • 7. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
    Hong JH, Jung DW, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2010 Oct 18; 75(8):S427-34. PubMed ID: 21535516
    [Abstract] [Full Text] [Related]

  • 8. 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 18; 77(6):S233-9. PubMed ID: 22591448
    [Abstract] [Full Text] [Related]

  • 9. 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 18; 85(11):3934-3942. PubMed ID: 33037609
    [Abstract] [Full Text] [Related]

  • 10. 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 Nov 18; 60():30463. PubMed ID: 27356909
    [Abstract] [Full Text] [Related]

  • 11. 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 18; 43(6):525-533. PubMed ID: 31996813
    [Abstract] [Full Text] [Related]

  • 12. Taste sensitivity for monosodium glutamate and an increased liking of dietary protein.
    Luscombe-Marsh ND, Smeets AJ, Westerterp-Plantenga MS.
    Br J Nutr; 2008 Apr 18; 99(4):904-8. PubMed ID: 18167170
    [Abstract] [Full Text] [Related]

  • 13. Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects.
    Okiyama A, Beauchamp GK.
    Physiol Behav; 1998 Aug 18; 65(1):177-81. PubMed ID: 9811380
    [Abstract] [Full Text] [Related]

  • 14. 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 14; 8(2):. PubMed ID: 30769808
    [Abstract] [Full Text] [Related]

  • 15. Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.
    Dunteman AN, Lee SY.
    J Food Sci; 2023 Jan 14; 88(1):417-429. PubMed ID: 36469023
    [Abstract] [Full Text] [Related]

  • 16. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking.
    Santagiuliana M, van den Hoek IAF, Stieger M, Scholten E, Piqueras-Fiszman B.
    Food Funct; 2019 Feb 20; 10(2):665-680. PubMed ID: 30652709
    [Abstract] [Full Text] [Related]

  • 17. Does acute or habitual protein deprivation influence liking for monosodium glutamate?
    Masic U, Yeomans MR.
    Physiol Behav; 2017 Mar 15; 171():79-86. PubMed ID: 28077281
    [Abstract] [Full Text] [Related]

  • 18. Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite?
    Masic U, Yeomans MR.
    Physiol Behav; 2013 May 27; 116-117():23-9. PubMed ID: 23531472
    [Abstract] [Full Text] [Related]

  • 19. Umami flavor enhances appetite but also increases satiety.
    Masic U, Yeomans MR.
    Am J Clin Nutr; 2014 Aug 27; 100(2):532-8. PubMed ID: 24944058
    [Abstract] [Full Text] [Related]

  • 20. 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 Aug 27; 76(5):S306-13. PubMed ID: 22417445
    [Abstract] [Full Text] [Related]

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