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C R C Critical Reviews in Food Science and Nutrition Volume 18, 1983 - Issue 3
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Original Articles

Flavor potentiators

Joseph A. Maga Professor of Food Science and Nutrition, Colorado State University, Fort Collins, Colorado
&
Shizuko Yamaguchi Research Food Scientists Food Development Laboratories, Central Research Laboratories, Ajinomoto Company, Inc., Kanagawa, Japan
Pages 231-312 | Published online: 29 Sep 2009

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Athanasia Vasilaki, Eleftheria Panagiotopoulou, Thomas Koupantsis, Eugenios Katsanidis & Ioannis Mourtzinos. (2022) Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Critical Reviews in Food Science and Nutrition 62:32, pages 9036-9052.
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Zengwen Huang, Juan Zhang, Yaling Gu, Zhengyun Cai, Xiaofang Feng, Chaoyun Yang & Guosheng Xin. (2022) Research progress on inosine monophosphate deposition mechanism in chicken muscle. Critical Reviews in Food Science and Nutrition 62:4, pages 1062-1078.
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Shizuko Yamaguchi. (1998) Basic properties of umami and its effects on food flavor. Food Reviews International 14:2-3, pages 139-176.
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Shizuko Yamaguchi & Kumiko Ninomiya. (1998) What is umami?. Food Reviews International 14:2-3, pages 123-138.
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P. Overbosch, W. G. M. Afterof & P. G. M. Haring. (1991) Flavor release in the mouth. Food Reviews International 7:2, pages 137-184.
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Frank W. Welsh, William D. Murray, Ross E. Williams & Ira Katz. (1989) Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals. Critical Reviews in Biotechnology 9:2, pages 105-169.
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