Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products

(2019) Ha Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice

(2019) Lucía Antúnez et al.   FOOD RESEARCH INTERNATIONAL

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

(2019) Cátia Saldanha do Carmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

(2018) Thayana Vilela Mattar et al.   British Food Journal

Free amino acids and 5′-nucleotides in Finnish forest mushrooms

(2018) Hanna Manninen et al.   FOOD CHEMISTRY

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

(2018) Ana Carolina Conti-Silva et al.   FOOD RESEARCH INTERNATIONAL

Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

(2017) Mahesha M. Poojary et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

(2017) Joanna Politowicz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement

(2016) Julie M Hess et al.   Advances in Nutrition

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

(2015) M. Hernández-Carrión et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

(2014) A. Myrdal Miller et al.   JOURNAL OF FOOD SCIENCE

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

(2013) Amanda Maldo Paula et al.   JOURNAL OF FOOD ENGINEERING

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

(2013) Maria Dermiki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”

(2011) E. CARRILLO et al.   JOURNAL OF SENSORY STUDIES

Reducing Sodium in Foods: The Effect on Flavor

(2011) Djin Gie Liem et al.   Nutrients

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

(2009) Marjorie Ellin Doyle et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Strategies to Reduce Sodium Consumption: A Food Industry Perspective

(2009) Mariska Dötsch et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

(2009) X. Meng et al.   FOOD RESEARCH INTERNATIONAL

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

(2009) Stefanie Kremer et al.   JOURNAL OF FOOD SCIENCE