Mechanisms of 5'-inosinic acid accumulation by permeability mutants of Brevibacterium ammoniagenes. III. Intracellular 5'-IMP pool and excretion mechanisms of 5'-IMP = Mécanismes de l'accumulation d'acide 5'-inosinique par des mutants de Brevibacterium ammoniagenes. III. Mécanismes d'accumulation intracellulaire de 5'-IMP et de son excrétionTESHIBA, S; FURUYA, A.Agricultural and biological chemistry. 1983, Vol 47, Num 10, pp 2357-2363, issn 0002-1369Article

Fortification of MSG with vitamin A : the Philippine experience = Complémentation du glutamate de monosodium par la vitamine A : expérience réalisée aux PhilippinesSOLON, F. S; LATHAM, M. C; GUIRRIEC, R et al.Food technology (Chicago). 1985, Vol 39, Num 11, pp 71-77, issn 0015-6639Article

Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup = Interactions du glutamate monosodique et du chlorure de sodium sur le goût salé et la palatabilité des soupes légèresYAMAGUCHI, S; TAKAHASHI, C.Journal of food science. 1984, Vol 49, Num 1, pp 82-85, issn 0022-1147Article

PAPEL DE LOS SAPORIFEROS Y AROMATIZANTES EN EL DESARROLLS DEL SUMINISTRO DE ALIMENTOS = ROLE DES SUBSTANCES SAPIDES ET ODORANTES DANS LE DEVELOPPEMENT DE LA PRODUCTION DE PRODUITS ALIMENTAIRESHALL RL; MERWIN EJ.1981; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1981; VOL. 21; NO 4; PP. 427-436; BIBL. 4 REF.Article

GESCHMACKSVERSTAERKER = LES EXHAUSTEURS DE SAVEUROBERDIECK R.1981; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 2; PP. 216-223; BIBL. 1 P.Article

CONSUMPTION RATIO AND FOOD PREDOMINANCE OF FLAVORING MATERIALS - FIRST SERIES = TAUX DE CONSOMMATION ET PREDOMINANCE DES FLAVORISANTS ALIMENTAIRES - PREMIERE PARTIESTOFBERG J.1983; PERFUMER & 50 FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 3; PP. 61-64; BIBL. 6 REF.; 1 TABL.Article

DEVELOPMENTS IN FLAVORS AND FLAVORINGS = PROGRES DANS LE DOMAINE DES AROMATISANTS ET EN FLAVORISANTSHEATH HB.1983; PERFUMER & 50 FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 3; PP. 53-60; 7 P.; BIBL. 2 REF.; 1 TABL.Article

Le glutamate veut redorer son blason = Glutamate wants to boost the family fortunes by marrying into moneyRICHARD, S.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1999, Num 589, issn 0035-4244, p. 74Article

Des solutions pour renforcer la perception sucrée sans utiliser le sucre : Sucres et édulcorants = Solutions for reinforcing sweet flavour with no sugarLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 569, pp 42-48, issn 0035-4244, 5 p.Article

The technology and application of yeast derived flavour enhancersSCHOENBERG, E.European food and drink review. 1993, Num WINTER, pp 55-57, issn 0955-4416Article

Showcase : seasoningsPrepared foods. 1991, Vol 160, Num 11, issn 0747-2536, p. 115Article

Liquid chromatographic determination of flavor enhancers and chloride in food = Dosage, par chromatographie liquide, des exhausteurs de goût et des chlorures dans les produits alimentairesNGUYEN, T. T; SPORNS, P.Journal - Association of official analytical chemists. 1984, Vol 67, Num 4, pp 747-751, issn 0004-5756Article

Flavor enhancers : their probable mode of actionTILAK NAGODAWITHANA.Food technology (Chicago). 1994, Vol 48, Num 4, pp 79-85, issn 0015-6639, 6 p.Article

Spices and seasoning blends : a taste for all seasonsGIESE, J.Food technology (Chicago). 1994, Vol 48, Num 4, pp 87-98, issn 0015-6639, 9 p.Article

A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamateRHODES, J; TITHERLEY, A. C; NORMAN, J. A et al.Food additives and contaminants. 1991, Vol 8, Num 3, pp 265-274, issn 0265-203XArticle

Flavor enhancers protect microwave performancePrepared foods. 1991, Vol 160, Num 11, issn 0747-2536, p. 79Article

FLAVOR POTENTIATORS = LES RENFORCATEURS D'AROMEMAGA JA.1983; CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; ISSN 0099-0248; USA; DA. 1983; VOL. 18; NO 3; PP. 231-312; BIBL. 479 REF.; 7 FIG./36 TABL.Article

REVIEW OF FLAVOUR MODIFIERS1979; INTERNATION. FLAVOURS FOOD ADDIT.; GBR; DA. 1979; VOL. 10; NO 3; PP. 95Article

ENZYMATIC FLAVOR ENHANCEMENT IN FOOD PRODUCTS: A COMMERCIAL VIEW. = AUGMENTATION PAR VOIE ENZYMATIQUE DE L'INTENSITE DE LA FLAVEUR DES PRODUITS ALIMENTAIRES: ASPECTS INDUSTRIELSMARSHALL WE.1976; BIOTECHNOL. AND BIOENGNG; U.S.A.; DA. 1976; VOL. 18; NO 7; PP. 921-925; BIBL. 3 REF.Article

Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSGJUNG, D. W; HONG, J. H; KIM, K. O et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, S36-S42Article

Reducing sodium levels in frankfurters using a natural flavor enhancerMCGOUGH, Megan M; SATO, Takuya; RANKIN, Scott A et al.Meat science. 2012, Vol 91, Num 2, pp 185-194, issn 0309-1740, 10 p.Article

Aroma- und Geschmacksverstärker: Grundlagen der Anwendung = Basic facts governing the use of aroma and flavour enhancersNIEDERAUER, T.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 1, pp 28-31, issn 0015-363X, 51 [5 p.]Article

Allergy activismBEST, D.Prepared foods. 1992, Vol 161, Num 2, pp 28-30, issn 0747-2536Article

Making the most of flavours and essencesFood ingredients & processing international. 1992, Num AVR, pp 20-21Article

Simultaneous Spectrophotometric Kinetic Determination of Four Flavor Enhancers in Foods with the Aid of ChemometricsYONGNIAN NI; JINFENG CHEN; KOKOT, Serge et al.Journal of AOAC International. 2011, Vol 94, Num 4, pp 1210-1216, issn 1060-3271, 7 p.Article