Effects of added glutamate on liking for novel food flavors
Bibliographic Data
| ID | 11359462 |
|---|---|
| Authors | John Prescott (0000-0002-5811-9114, University of Otago, corresponding author) |
| Year | 2004 |
| Volume | 42 |
| Issue | 2 |
| Pages | 143-150 |
| Publication date | 2004-04-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2003.08.013 |
| PMID | 15010178 |
| OpenAlex | W2153905224 |
| Language | EN |
| Citations received | 9 |
| References cited | 45 |
Conditioning · Flavor · Monosodium glutamate · Palatability · Sugar · Taste · Umami · Biochemical Analysis and Sensing Techniques · Chemistry · Mathematics · Olfactory and Sensory Function Studies · Psychology · Sensory Analysis and Statistical Methods · Food Science
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Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men
Glutamate. Its applications in food and contribution to health
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking
Delicious molecules
| Unique citing works | 9 |
|---|---|
| Citations per year | 0.56 |
| Citation span | 2010 - 2023 (14) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 8 |