Science of umami taste: adaptation to gastronomic culture

Overview of attention for article published in Flavour, January 2015

Altmetric Badge

About this Attention Score

In the top 5% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#24 of 109)
High Attention Score compared to outputs of the same age (98th percentile)
Good Attention Score compared to outputs of the same age and source (73rd percentile)

Mentioned by

news: 7 news outlets
twitter: 19 tweeters

facebook: 8 Facebook pages
video: 1 video uploader

Citations

dimensions_citation: 46 Dimensions

Readers on

mendeley: 121 Mendeley

Summary News Twitter Facebook Video Dimensions citations

So far, Dimensions has found 46 publications that cite this research output.

46

The most recent citing publications are shown below. View all 46 publications that cite this research output on Dimensions.

Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

Article in BMC Public Health (March 2023)

The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi

Article in npj Science of Food (January 2023)

Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives

Book chapter (December 2022)

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.