ArticleFoods (Basel, Switzerland)2020
Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
19 citing papers in PubMed.
- Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Taste Modulation by Umami Compounds: Mechanisms, Sensor-Based Evaluation, and Pharmaceutical Applications in Bitterness Suppression.Sensors (Basel, Switzerland) · 2026Review
- 16S rRNA Gene and Metagenomic Analysis Revealed an Association Between Cecal Microbiota and Pork Umami.Animals : an open access journal from MDPI · 2026Article
- Fermentation of Pea Protein Isolate byFoods (Basel, Switzerland) · 2025Article
- Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food.Metabolites · 2024Article
- The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef.Foods (Basel, Switzerland) · 2024Article
- Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.Food science of animal resources · 2024Article
- Umami Characteristics and Taste Improvement Mechanism of Meat.Food science of animal resources · 2024Review
- Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.Foods (Basel, Switzerland) · 2024Article
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- New Electronic Tongue Sensor Array System for Accurate Liquor Beverage Classification.Sensors (Basel, Switzerland) · 2023Article
- Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs.Frontiers in veterinary science · 2022Article
- A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles.Food science of animal resources · 2022Article
- A Comparison of β-Carotene, Phytoene and Amino Acids Production inFoods (Basel, Switzerland) · 2021Article
- Revealing Pathways Associated with Feed Efficiency and Meat Quality Traits in Slow-Growing Chickens.Animals : an open access journal from MDPI · 2021Article
- Sensory and Physical Characteristics ofFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.