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The quest for umami: can sous vide contribute?
Mathias Porsmose Clausen, Morten Christensen, Trine H. Djurhus, Lars Duelund,
Ole G. Mouritsen
10
Citations (Scopus)
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Agriculture & Biology
sous vide
100%
umami
89%
glutamates
45%
meat
37%
fermentation
22%
tenderizing
22%
kitchens
20%
restaurants
20%
cooking
14%
beef
14%
texture
12%
nucleotides
11%
amino acids
9%
diet
8%
proteins
5%
methodology
4%
Arts & Humanities
Meat
69%
Fermentation
54%
Synergetics
30%
Texture
28%
Foodstuffs
26%
Protein
25%
Cooking
24%
Human Evolution
24%
Kitchen
23%
Amino Acids
23%
Diet
20%
Restaurants
19%
Conservation
17%
Food
15%
Medicine & Life Sciences
Meat
70%
Glutamic Acid
56%
Fermentation
45%
Restaurants
28%
Cooking
26%
Red Meat
25%
Nucleotides
17%
Amino Acids
15%
Food
15%
Diet
14%
Proteins
7%
Therapeutics
3%
Social Sciences
synergetics
89%
conservation
54%
food
44%
time
22%