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

Ageing and taste

(2012) Lisa Methven et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

“The Food Here Is Tasteless!” Food taste or tasteless food? Chemosensory Loss and the Politics of Under-Nutrition

(2010) Kim Wylie et al.   Collegian

Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

(2010) C. Michon et al.   FOOD QUALITY AND PREFERENCE

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Umami taste transduction mechanisms

(2009) Sue C Kinnamon   AMERICAN JOURNAL OF CLINICAL NUTRITION

Can dietary supplementation of monosodium glutamate improve the health of the elderly?

(2009) Shigeru Yamamoto et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Glutamate: from discovery as a food flavor to role as a basic taste (umami)

(2009) Kenzo Kurihara   AMERICAN JOURNAL OF CLINICAL NUTRITION

Clinical Trial of Glutamate for the Improvement of Nutrition and Health in the Elderly

(2009) Miki Tomoe et al.   Annals of the New York Academy of Sciences

Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

(2009) N. H. Essed et al.   Journal of Nutrition Health & Aging

Nutritional Implications of Genetic Taste Variation: The Role of PROP Sensitivity and Other Taste Phenotypes

(2008) Beverly J. Tepper   Annual Review of Nutrition

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE