Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

(2021) Joana Pico et al.   FOOD CHEMISTRY

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

(2021) Erbao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang et al.   FOOD CHEMISTRY

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

(2020) Xinru Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

(2020) Nadya Mara Adelina et al.   FOOD RESEARCH INTERNATIONAL

Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment

(2020) Yuting Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

(2020) Fan Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

(2019) Dongyu Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

(2019) Aygul Alim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory-directed flavor analysis of off-flavor compounds in infant formula with deeply hydrolyzed milk protein and their possible sources

(2019) Ping Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

(2019) Nabila Begum et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of unsupervised clustering algorithm and heat-map analysis for selection of lactic acid bacteria isolated from dairy samples based on desired probiotic properties

(2019) Yousef Nami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

(2019) Guozhong Zhao et al.   FOOD CHEMISTRY

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

(2018) Xinru Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

(2018) Heping Cui et al.   FOOD CHEMISTRY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Double fortification of salt with folic acid and iodine

(2017) Elisa June Teresa McGee et al.   JOURNAL OF FOOD ENGINEERING

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Multisensory Flavor Perception

(2015) Charles Spence   CELL

Preference for salt in a food may be alterable without a low sodium diet

(2015) Nuala Bobowski et al.   FOOD QUALITY AND PREFERENCE

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Ontogeny of taste preferences: basic biology and implications for health

(2014) Julie A Mennella   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

(2014) Wan-Yuan Kuo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness

(2014) Mariko Manabe et al.   JOURNAL OF FOOD SCIENCE

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

Compelling Evidence for Public Health Action to Reduce Salt Intake

(2010) Lawrence J. Appel et al.   NEW ENGLAND JOURNAL OF MEDICINE

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

(2008) G. Lawrence et al.   FOOD QUALITY AND PREFERENCE