Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
By Ole G. Mouritsen, L. Duelund, Ghislaine Calleja, M. B. Frøst. 2017
99 citations recorded by the source corpus.
Subfields: Insect Science, Nutrition and Dietetics, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/bff3aa55518e98f767e179b5219062b74935fbb8
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In Nutrition and Dietetics
In Sensory Systems
Citations in the corpus
- A Survey on Food Computing (2018, methodology): “These food data implies rich knowledge and thus can provide great opportunities for food-related study, such as discovering principles of food perception [Mouritsen et al. 2017b], analyzing culinary habits [Sajadmanesh et al. 2017] and monitoring the diet [Chung et al. 2017].”
- Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, methodology): “Detection and quantification of free amino acids was performed by HPLC-MS as described in Mouritsen et al. (2017) using a Shimadzu LCMS 2020 MS equipped with an electrospray interface (ESI).”