Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Eileen Hoffmann"'
Autor:
Thomas Hummel, Emilia Iannilli, Antti Knaapila, Eileen Hoffmann, Federico Boschi, Maria Paola Cecchini
Publikováno v:
Food Quality and Preference. 74:172-178
Although scientists have known about the umami taste for decades, it is only recently that it has gradually gained wider public recognition as the fifth primary taste. Umami is elicited by l -glutamate, some amino acids and purine nucleotides. Glutam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac6f92a9a28c5cf3cbcd13674364e6b
https://doi.org/10.1016/j.foodqual.2019.01.017
https://doi.org/10.1016/j.foodqual.2019.01.017
Publikováno v:
Food Quality and Preference. 59:8-13
People’s smell and taste perception is affected by different features of the vessel in which the beverage is served. In this study we focused on the container’s shape and we investigated its impact on participants’ olfactory and tasting ratings
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc9b490d01caee9ae7c8676223358574
https://doi.org/10.1016/j.foodqual.2017.01.014
https://doi.org/10.1016/j.foodqual.2017.01.014