Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

flavor enhancers

 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2020
2020
We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium… Expand
Is this relevant?
2020
2020
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods… Expand
Is this relevant?
2019
2019
The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid-liquid microextraction (DLLME) was developed as… Expand
Is this relevant?
2018
2018
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial… Expand
Is this relevant?
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… Expand
  • table 1
  • table 2
  • figure 1
  • table 3
Is this relevant?
2014
2014
Maltol, ethyl maltol, vanillin, and ethyl vanillin are important food additives as flavor enhancers. To quantify the four… Expand
  • figure 1
  • figure 2
  • table 1
  • table 2
  • table 3
Is this relevant?
2013
2013
ObjectivesThis study on flavor enhancers aims to: 1) compare food intake of older persons, 2) determine changes in body weight… Expand
  • table 1
  • table 2
Is this relevant?
2013
2013
We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt… Expand
  • table 2
  • table 4
  • table 5
  • figure 1
  • figure 2
Is this relevant?
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… Expand
Is this relevant?
Highly Cited
2001
Highly Cited
2001
BACKGROUND Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce… Expand
Is this relevant?