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Flavoring

Known as: Agents, Flavoring, Flavoring Agent, Flavoring Agents 
Substances added to foods and medicine to improve the quality of taste.
National Institutes of Health

Related topics

Related topics

14 relations
CETYLPYRIDINIUM CL/CHLOROPHYL COPPER COMPLEX (ALC F) MOUTHWASHCaffeine 200 MG Oral TabletCalcium Carbonate 750 MG Chewable TabletFlavor Excipient

Narrower (3)

Sodium Glutamateanetholecinnamic aldehyde

Papers overview

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Highly Cited
2013
Highly Cited
2013
Short and Long Term Effects of Breast Feeding on Child Health
Contributors. Preface. Breastfeeding in Modern and Ancient Times: Facts, Ideas and Beliefs O. Tonz. Beer and Breastfeeding B… 
Highly Cited
1999
Highly Cited
1999
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages.
Highly Cited
1988
Highly Cited
1988
Preferred sweetness of a lime drink and preference for sweet over non-sweet foods, related to sex and reported age and body weight
Highly Cited
1988
Highly Cited
1988
From contrast to reinforcement: role of response contingency in anticipatory contrast.
Intake of a 0.15% saccharin solution is suppressed if access to the saccharin is followed by access to 32% sucrose in brief daily… 
Highly Cited
1982
Highly Cited
1982
Flavor-illness aversions: gustatory neocortex ablations disrupt taste but not taste-potentiated odor cues.
Two experiments evaluated the contribution of the gustatory neocortex (GN) to the potentiation of odor by taste during illness… 
Highly Cited
1981
Highly Cited
1981
Conditioned taste preferences based on caloric density.
Conditioning involved adding one flavor (e.g., vanilla) to an artificial diet of high caloric density and a second flavor (e.g… 
Highly Cited
1979
Highly Cited
1979
Progress in flavour research
Progress in Flavour Research , Progress in Flavour Research , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی 
Highly Cited
1973
Highly Cited
1973
Gastrointestinal factors in the acquisition of oral sensory control of satiation.
Highly Cited
1969
Highly Cited
1969
Lipoxidase deactivation to improve stability, odor and flavor of full-fat soy flours
Oxidation of soybean lipids catalyzed by lipoxidase was prevented by heat treatment of soybean meats, which were then ground to… 
Review
1961
Review
1961
The use of ionizing radiation as a motivating stimulus.
A review is given on experiments in which ionizing radiation was used as a motivating stimulus to elicit avoidance behavior in… 
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