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| Effect of high pressure on the accumulation of imp and on the stability of amp deaminase in rabbit skeletal muscle | | Journal of food biochemistry |
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| Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers | | Journal of the science of food and agriculture |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste | | Food chemistry |
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| Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS | | Food chemistry |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer | | Journal of food biochemistry |
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| Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue | | Journal of food engineering |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds | | European food research and technology |
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| Chemical composition and non-volatile components of Croatian wild edible mushrooms | | Food chemistry |
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| Flavour compounds and sensory characteristics of cheese powders made from matured cheeses | | International dairy journal |
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| Taste perception of umami-rich dishes in Italian culinary tradition | | Journal of sensory studies |
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| Effect of free fatty acids on sweet, salty, sour and umami tastes | | Journal of sensory studies |
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| Effect of far-infrared heater on the physicochemical characteristics of green tea during processing | | Journal of food biochemistry |
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| Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints | | Meat science |
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| Further studies are necessary in order to conclude a causal association between the consumption of monosodium L-glutamate (MSG) and the prevalence of metabolic syndrome in the rural Thai population | | Nutrition and metabolism |
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| Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates | | Journal of the science of food and agriculture |
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| Utilization of correlation network analysis to identify differences in sensory attributes and organoleptic compositions of tomato cultivars grown under salt stress | | Scientia horticulturae |
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| Scaling of sensory impressions | | Journal of sensory studies |
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| A salt substitute with low sodium content from plant aqueous extracts | | Food research international |
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| Umami and the appetiser effect | | Appetite |
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| Do sheep use umami and bitter tastes as cues of post-ingestive consequences when selecting their diet | | Applied animal behaviour science |
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| Regional variation in sweet suppression | | Journal of sensory studies |
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| Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat | | Food chemistry |
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| Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions | | European food research and technology |
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| Decomposition kinetics of umami component during meat cooking | | Journal of food engineering |
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| Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers | | Journal of the science of food and agriculture |
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| Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture | | International journal of food microbiology |
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| Molecular and sensory studies on the umami taste of Japanese green tea | | Journal of agricultural and food chemistry |
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| Quantitative studies, taste reconstitution, and omission experiment on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.) | | Journal of agricultural and food chemistry |
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| Differentiation of suprahyoid activity patterns during swallowing of umami-tasting foods | | Journal of sensory studies |
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| Non-volatile taste components of various broth cubes | | Food chemistry |
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| Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) -- Koikuchi, tamari and shiro shoyu | | Food chemistry |
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| Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide | | Food chemistry |
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| Taste enhancer from the long-term ripening of miso (soybean paste) | | Food chemistry |
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| Sensory interaction of umami substances with model food matrices and its hedonic effect | | Food quality and preference |
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| Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity | | Food chemistry |
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| Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) | | Food chemistry |
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| Sources of Umami Taste in Cheddar and Swiss Cheeses | | Journal of food science |
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