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Retricted access

Research article

First published 1988-2

Enhanced Preference for a Flavour following Reversed Flavour—Glucose Pairing

Robert A. Boakes, Todd Lubart

Quarterly Journal of Experimental Psychology

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Research article

First published 2015-9

Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa

Şifa Türkoğlu

Toxicology and Industrial Health

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Research article

First published 1997-12

Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso

M.A.F. Belem, B.H. Lee

Food Science and Technology International

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Research article

First published 2011-4

Flavor Release of the Tomato Flavor Enhancer,2-Isobutylthiazole,from Whey Protein Stabilized Model Dressings

K.F. Christiansen, E. Olsen, G. Vegarud [...]

Food Science and Technology International

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Review article

First published 2002-04

Flavor Variety Enhances Food Acceptance in Formula Fed Infants

Sudhish Chandra, Alan R. Spitzer

Clinical Pediatrics

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Research article

First published 2020-9

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Elson Rogério Tavares Filho, Erick Almeida Esmerino, Valfredo de Almeida Santos-Junior [...]

Food Science and Technology International

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Research article

First published 1982-5

The Effects of a Flavour - Toxicosis Pairing upon Long-Delay,Flavour aVersion Learning

R. F. Westbrook, Judith Homewood

Quarterly Journal of Experimental Psychology

Open access

Research article

First published 2025

Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia

Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh [...]

Food Science and Technology International

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Research article

First published 2003-2

Palatability Shifts in Taste and Flavour Preference Conditioning

Catherine A. Forestell, Vincent M. LoLordo

Quarterly Journal of Experimental Psychology

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Research article

First published 2022-7

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Katharina Stollewerk, Anna Jofré, Josep Comaposada [...]

Food Science and Technology International

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