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298 积分 2024-10-19 加入
Using cross-modal interactions to counterbalance salt reduction in solid foods
4天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
4天前
已完结
Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste recombination and virtual screening
4天前
已完结
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study
4天前
已完结
Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
4天前
已完结
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
4天前
已完结
Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?
6天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
7天前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
7天前
已完结
Taste Enhancements Between Various Amino Acids and IMP
7天前
已完结
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