Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES

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Agriculture, Biochemistry, Food Science +16

Taste Enhancements Between Various Amino Acids and IMP

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Life Sciences, Biochemistry, Behavioral Pharmacology +12

Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (<i>Morchella deliciosa</i> Fr.)

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Agriculture, Biochemistry, Food Science +14

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

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Agriculture, Food Science, Poultry Science +9

Interactions between umami and other flavor characteristics

Shinya Fuke, Y. Ueda · Trends in Food Science & Technology · 1996 · 161 citations

Agriculture, Chemistry, Food Science +12