Results 241 to 250 of about 573,554 (301)

Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives. [PDF]

Food Sci Anim Resour
Oh S, Lee DY, Kim D, Jung Y, Hur SJ, Jang A.   +5 more
europepmc   +1 more source

Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study. [PDF]

NPJ Sci Food
Yue Y, Guo S, Liu H, Zhao N, Jia X, Wang N, Ji C, Dai Y, Zhu B, Lin X.   +9 more
europepmc   +1 more source

Enhancing Fermented Sausage Quality with <i>Weissella hellenica</i>, <i>Lactobacillus sakei</i>, and <i>Pediococcus pentosaceus</i>. [PDF]

Gels
Fu Y, Zhang L, Long H, Yin Z, Sun X, Nie W, Zhuo Q, Lin C, Zhu S, Du Y, Jiang L.   +10 more
europepmc   +1 more source

Comparative Analysis of Meat Quality Characteristics of the <i>Longissimus dorsi</i> in Suffolk × Hu F₁ Crossbreds and Their Parental Breeds. [PDF]

Animals (Basel)
Chen Z, Zhang R, Zhang L, Xu Z, An X, Niu C, Geng Z, Shi H, Zhang J, Qu L, Dong S, Yue Y.   +11 more
europepmc   +1 more source

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Flavor Potentiators

C R C Critical Reviews in Food Science and Nutrition, 1983
This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
openaire   +2 more sources