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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
amino acids
9%
beef
14%
cooking
14%
diet
8%
fermentation
22%
glutamates
45%
kitchens
20%
meat
37%
methodology
4%
nucleotides
11%
proteins
5%
restaurants
20%
sous vide
100%
tenderizing
22%
texture
12%
umami
89%
Arts & Humanities
Amino Acids
23%
Conservation
17%
Cooking
24%
Diet
20%
Fermentation
54%
Food
15%
Foodstuffs
26%
Human Evolution
24%
Kitchen
23%
Meat
69%
Protein
25%
Restaurants
19%
Synergetics
30%
Texture
28%
Medicine & Life Sciences
Amino Acids
15%
Cooking
26%
Diet
14%
Fermentation
45%
Food
15%
Glutamic Acid
56%
Meat
70%
Nucleotides
17%
Proteins
7%
Red Meat
25%
Restaurants
28%
Therapeutics
3%
Social Sciences
conservation
54%
food
44%
synergetics
89%
time
22%