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Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/fsn3.308openalex-snapshot
A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test
inferredcites →https://doi.org/10.1002/jsfa.8452openalex-snapshot
Acceptability of beehive products as ingredients in quinoa bars
inferredcites →https://doi.org/10.1006/appe.2002.0492openalex-snapshot
Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?
inferredcites →https://doi.org/10.1007/978-1-4419-6488-5openalex-snapshot
Sensory Evaluation of Food: Principles and Practices
inferredcites →https://doi.org/10.1007/978-1-4612-0919-5_18openalex-snapshot
Sequential Tests of Statistical Hypotheses
inferredcites →https://doi.org/10.1007/s00441-003-0740-2openalex-snapshot
Expression of metabotropic glutamate receptor group I in rat gustatory papillae
inferredcites →https://doi.org/10.1016/0950-3293(95)00032-1openalex-snapshot
Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested
inferredcites →https://doi.org/10.1016/c2013-0-08103-0openalex-snapshot
Principles of Sensory Evaluation of Food
inferredcites →https://doi.org/10.1016/j.aogh.2016.04.293openalex-snapshot
Of markets and rights: Discourse in the 2008 and 2013 Global Action Plan for the Prevention and Control of Noncommunicable Diseases
inferredcites →https://doi.org/10.1016/j.appet.2010.05.002openalex-snapshot
Glutamate. Its applications in food and contribution to health
inferredcites →https://doi.org/10.1016/j.foodqual.2012.04.004openalex-snapshot
Temporal Dominance of Sensations: What is a good attribute list?
inferredcites →https://doi.org/10.1016/j.foodqual.2016.03.010openalex-snapshot
Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations
inferredcites →https://doi.org/10.1016/j.fpsl.2018.05.003openalex-snapshot
Performance evaluation of cashew gum and gelatin blend for food packaging
inferredcites →https://doi.org/10.1016/j.jcs.2015.05.001openalex-snapshot
Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries
inferredcites →https://doi.org/10.1016/s0149-7634(98)00043-8openalex-snapshot
Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years
inferredcites →https://doi.org/10.1017/s0022029913000204openalex-snapshot
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter
inferredcites →https://doi.org/10.1038/72053openalex-snapshot
A metabotropic glutamate receptor variant functions as a taste receptor
inferredcites →https://doi.org/10.1056/nejme0910352openalex-snapshot
Compelling Evidence for Public Health Action to Reduce Salt Intake
inferredcites →https://doi.org/10.1073/pnas.072090199openalex-snapshot
Human receptors for sweet and umami taste
inferredcites →https://doi.org/10.1093/chemse/bjh083openalex-snapshot
Gustatory Neural Responses to Umami Taste Stimuli in C57BL/6ByJ and 129P3/J Mice
inferredcites →https://doi.org/10.1093/chemse/bjh099openalex-snapshot
Signal Transduction of Umami Taste: Insights from Knockout Mice
inferredcites →https://doi.org/10.1093/jn/130.4.942sopenalex-snapshot
Receptor and Transduction Processes for Umami Taste
inferredcites →https://doi.org/10.1111/1471-0307.12100openalex-snapshot
Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese
inferredcites →https://doi.org/10.1111/1750-3841.12637openalex-snapshot
Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt
inferredcites →https://doi.org/10.1111/ijfs.12670openalex-snapshot
Sensory study of different sodium chloride substitutes in aqueous solution
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb13675.xopenalex-snapshot
Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb05592.xopenalex-snapshot
Flavor Modification by Sodium Chloride and Monosodium Glutamate
inferredcites →https://doi.org/10.1111/j.1745-4573.2001.tb00303.xopenalex-snapshot
THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA‐TYPE’ SAUSAGES
inferredcites →https://doi.org/10.1111/j.1745-459x.2001.tb00310.xopenalex-snapshot
TIME INTENSITY PROFILES OF FLAVOR POTENTIATORS (MSG, IMP, GMP)
inferredcites →https://doi.org/10.1111/joss.12247openalex-snapshot
The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent
inferredcites →https://doi.org/10.1152/jn.00994.2002openalex-snapshot
Responses to Di-Sodium Guanosine 5′-Monophosphate and Monosodium l -Glutamate in Taste Receptor Cells of Rat Fungiform Papillae
inferredcites →https://doi.org/10.1177/10454411000110020501openalex-snapshot
Role of Saliva in the Maintenance of Taste Sensitivity
inferredcites →https://doi.org/10.1177/154405910408300603openalex-snapshot
Genetics of Human Taste Perception
inferredcites →https://doi.org/10.1214/aoms/1177731118openalex-snapshot
Sequential Tests of Statistical Hypotheses
inferredcites →https://doi.org/10.1590/s0103-50532012005000073openalex-snapshot
Chemoface: a novel free user-friendly interface for chemometrics
inferredcites →https://doi.org/10.1590/s1413-70542014000200001openalex-snapshot
Sisvar: a Guide for its Bootstrap procedures in multiple comparisons
inferredcites →https://doi.org/10.17226/12818openalex-snapshot
Strategies to Reduce Sodium Intake in the United States
inferredcites →https://doi.org/10.3168/jds.2014-7913openalex-snapshot
Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts
inferredcites →https://doi.org/10.3168/jds.2018-14819openalex-snapshot
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling
inferredcites →https://doi.org/10.3402/fnr.v60.30463openalex-snapshot
Reduction of sodium content in spicy soups using monosodium glutamate
inferredcites →https://doi.org/10.4135/9781412984287openalex-snapshot
Focus Groups as Qualitative Research
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Flavor Characteristics Of Three Heat-Stable Umami Peptides in Wuding Chicken
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134886openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136480openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138065openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fshw.2021.07.016openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.jand.2022.08.002openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108672openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114151openalex-snapshot
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