Perceptive mechanism and sensory characteristics of kokumi substances
Article in Science Talks (June 2022)
The most recent citing publications are shown below. View all 29 publications that cite this research output on Dimensions.
Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descriptive analysis of tomato sauce with added garlic flavorings
Article in Journal of Sensory Studies (February 2022)
Generation and identification of kokumi compounds and their validation by taste-receptor assay: an example with dry-cured lamb meat
Article in Food Chemistry X (January 2022)