Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

(2014) Jun-Feng Yin et al.   FOOD RESEARCH INTERNATIONAL

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

(2014) Mar Roldán et al.   MEAT SCIENCE

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

(2013) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue

(2013) Yang Yang et al.   JOURNAL OF FOOD ENGINEERING

Application of otolith shape analysis in identifying different ecotypes of Coilia ectenes in the Yangtze Basin, China

(2012) K.V. Radhakrishnan et al.   FISHERIES RESEARCH

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

Development of 12 polymorphic microsatellite markers in Coilia ectenes Jordan and Seale, 1905 (Clupeiformes: Engraulidae) and cross-species amplification in Coilia mystus Linnaeus, 1758

(2011) Chunyan Ma et al.   ENVIRONMENTAL BIOLOGY OF FISHES

Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies

(2011) Ping Liu et al.   FOOD CHEMISTRY

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

(2010) Lene T. Andersen et al.   INTERNATIONAL DAIRY JOURNAL

Famotidine Orally Disintegrating Tablets: Bitterness Comparison of Original and Generic Products

(2009) Emi Tokuyama et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Taste-active Components in Foods, with Concentration on Umami Compounds

(2009) Misako Kawai et al.   JOURNAL OF HEALTH SCIENCE

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL

Analysis of tomato taste using two types of electronic tongues

(2007) Katrien Beullens et al.   SENSORS AND ACTUATORS B-CHEMICAL