Skip to search formSkip to main contentSkip to account menu

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… 
2020
2020
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods… 
2013
2013
ObjectivesThis study on flavor enhancers aims to: 1) compare food intake of older persons, 2) determine changes in body weight… 
Highly Cited
2013
Highly Cited
2013
We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt… 
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… 
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… 
Review
1995
Review
1995
Single-strand-specific nucleases, which act on single-stranded nucleic acids and single-stranded regions in double-stranded…