(Q28200866)

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Calcium diglutamate improves taste characteristics of lower-salt soup

scientific article (publication date: June 2002)

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Calcium diglutamate improves taste characteristics of lower-salt soup (English)

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author name string

P Ball

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1

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D Woodward

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2

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T Beard

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3

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A Shoobridge

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4

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M Ferrier

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5

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language of work or name

English

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publication date

June 2002

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published in

European Journal of Clinical Nutrition

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volume

56

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issue

6

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page(s)

519-23

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cites work

Relative contributions of dietary sodium sources

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

retrieved

21 January 2018

Effect of umami taste on pleasantness of low-salt soups during repeated testing

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

retrieved

21 January 2018

Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. DASH-Sodium Collaborative Research Group

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Crossref

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

retrieved

21 January 2018

Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

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21 January 2018

The Hobart Salt Study 1995: few meet national sodium intake target.

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7 January 2021

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Effects of monosodium glutamate on human food palatability

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

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7 January 2021

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The dominance of salt in manufactured food in the sodium intake of affluent societies

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

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7 January 2021

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Salt, blood pressure and cardiovascular diseases.

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stated in

Crossref

reference URL

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

retrieved

7 January 2021

based on heuristic

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Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

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7 January 2021

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Umami and food palatability

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601343

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7 January 2021

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Identifiers

DOI

10.1038/SJ.EJCN.1601343

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Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

4738624

Dimensions Publication ID

1001751880

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OpenCitations bibliographic resource ID

4738624

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Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

4738624

PubMed publication ID

12032651

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ResearchGate publication ID

11339200

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(Q28200866)

Calcium diglutamate improves taste characteristics of lower-salt soup

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