Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes-Reference-Cited by-同舟云学术

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Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes

Published:2020-10 Issue: Volume:21 Page:100233
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Okamoto Yoko,Tayama Kenji,Furuta Ayumi^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference20 articles.

1. Flavor Seasoning;Food and Agricultural Materials Inspection Center,2013

2. Mystery of Dashi(in Japanese),2017

3. About new seasoning material;Ikeda;Igaku chuo zasshi,1910

4. The Science of Dashi (In Japanese),2014

5. Relationship between the preference for soup stock and the perception of umami taste and odor among university students;Koda;J. home Econ. Jpn.,2011

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis;Food Chemistry;2023-11

2. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum);International Journal of Gastronomy and Food Science;2022-06

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