flavor enhancers

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1984-2017
02419842017

Papers overview

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2018
2018
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial… (More)
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2017
2017
Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as… (More)
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2017
2017
The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano… (More)
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2017
2017
Hamburgers produced with replacement of 70% NaCl by KCl and addition of lysine, disodium inosinate, disodium guanylate, and… (More)
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2016
2016
This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods… (More)
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2013
2013
OBJECTIVES This study on flavor enhancers aims to: 1) compare food intake of older persons, 2) determine changes in body weight… (More)
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2013
2013
We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt… (More)
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Highly Cited
2004
Highly Cited
2004
Young and Nestle suggested that the increase in the portion size of food products evident in the United States during the past 20… (More)
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2001
2001
BACKGROUND Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce… (More)
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1984
1984
A liquid chromatographic method is described for the simultaneous determination of flavor enhancers (glutamate, inosine-5… (More)
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