ArticleJournal of applied phycology2022
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture.
Article in Journal of applied phycology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 39 citations in OpenAlex.
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- Impact of Green Extraction Methods for Algae and Aquatic Plants on Amino Acid Composition and Taste Detection Using Electronic Tongue Analysis.Foods (Basel, Switzerland) · 2026Article
- Characterization of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Short-Wave Infrared Hyperspectral Image-Based Quality Grading of Dried Laver (Foods (Basel, Switzerland) · 2025Article
- Atlantic Canadians' Sensory Perception of Couscous Made with Sugar Kelp (Foods (Basel, Switzerland) · 2024Article
- Incorporation of Sea Spaghetti (Foods (Basel, Switzerland) · 2024Article
- Seaweed Proteins: A Step towards Sustainability?Nutrients · 2024Review
- Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity.Foods (Basel, Switzerland) · 2023Article
- An overview on the nutritional and bioactive components of green seaweeds.Food production, processing and nutrition · 2023Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile:
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Registered trials
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