Literature DB >> 9177340

Salt enhances flavour by suppressing bitterness.

P A Breslin1, G K Beauchamp.   

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Year:  1997        PMID： 9177340     DOI： 10.1038/42388

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


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  38 in total

1.  A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.

Authors:  Han-Seok Seo; Emilia Iannilli; Cornelia Hummel; Yoshiro Okazaki; Dorothee Buschhüter; Johannes Gerber; Gerhard E Krammer; Bernhard van Lengerich; Thomas Hummel
Journal:  Hum Brain Mapp       Date:  2011-10-22       Impact factor: 5.038

2.  Effects of selective adaptation on coding sugar and salt tastes in mixtures.

Authors:  Marion E Frank; Holly F Goyert; Bradley K Formaker; Thomas P Hettinger
Journal:  Chem Senses       Date:  2012-05-04       Impact factor: 3.160

3.  Relationships among taste qualities assessed with response-context effects.

Authors:  Paul M Wise; Paul A S Breslin
Journal:  Chem Senses       Date:  2011-03-25       Impact factor: 3.160

Review 4.  Sodium- and phosphorus-based food additives: persistent but surmountable hurdles in the management of nutrition in chronic kidney disease.

Authors:  Orlando M Gutiérrez
Journal:  Adv Chronic Kidney Dis       Date:  2013-03       Impact factor: 3.620

5.  Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.

Authors:  John E Hayes; Bridget S Sullivan; Valerie B Duffy
Journal:  Physiol Behav       Date:  2010-04-07

6.  Sodium, but not potassium, blocks bitterness in simple model chicken broths.

Authors:  Paul M Wise; Shashwat Damani; Paul A S Breslin
Journal:  J Food Sci Technol       Date:  2019-05-08       Impact factor: 2.701

Review 7.  Cracking taste codes by tapping into sensory neuron impulse traffic.

Authors:  Marion E Frank; Robert F Lundy; Robert J Contreras
Journal:  Prog Neurobiol       Date:  2008-09-07       Impact factor: 11.685

8.  Modification of bitter taste in children.

Authors:  Julie A Mennella; M Yanina Pepino; Gary K Beauchamp
Journal:  Dev Psychobiol       Date:  2003-09       Impact factor: 3.038

9.  Taste coding after selective inhibition by chlorhexidine.

Authors:  Miao-Fen Wang; Lawrence E Marks; Marion E Frank
Journal:  Chem Senses       Date:  2009-08-24       Impact factor: 3.160

10.  Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype.

Authors:  Mastaneh Sharafi; John E Hayes; Valerie B Duffy
Journal:  Chemosens Percept       Date:  2013-03-01       Impact factor: 1.833
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