Saltiness Enhancement by Savory Aroma Compounds-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Saltiness Enhancement by Savory Aroma Compounds

Published:2011-05-17 Issue:5 Volume:76 Page:S280-S288
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Batenburg Max,van der Velden Rob

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Aro A Pietinen P 1999 Nutrition in the prevention of national diseases. Science of nutrition. Karisto Ltd, Hämeenlinna, Duodecim 17 25

2. Sensory studies with sucrose-maltol studies;Bingham;Chem Senses,1990

3. Salt enhances flavour by suppressing bitterness;Breslin;Nature,1997

4. Flavour Profiles: a new approach to flavour problems;Cairncross;Food Tech,1950

Cited by 67 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. Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?;Nutrients;2024-04-18

2. Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?;Journal of the Science of Food and Agriculture;2024-02-03

3. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies;Food Chemistry;2023-11

4. Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits;LWT;2023-08

5. Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR;Molecules;2023-06-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP