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The effect of cooking on umami compounds in wild and cultivated mushrooms.
Food Chem. 2019 Apr 25;278:56-66. doi: 10.1016/j.foodchem.2018.11.044. Epub 2018 Nov 8.
Food Chem. 2019.
PMID: 30583411
Free amino acids and 5'-nucleotides in Finnish forest mushrooms.
Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T.
Manninen H, et al. Among authors: rotola pukkila m.
Food Chem. 2018 May 1;247:23-28. doi: 10.1016/j.foodchem.2017.12.014. Epub 2017 Dec 7.
Food Chem. 2018.
PMID: 29277224
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Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
Rotola-Pukkila MK, Pihlajaviita ST, Kaimainen MT, Hopia AI.
Rotola-Pukkila MK, et al.
J Food Sci. 2015 Dec;80(12):C2711-6. doi: 10.1111/1750-3841.13127. Epub 2015 Nov 2.
J Food Sci. 2015.
PMID: 26524113
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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.
Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, Sandell M.
Hoppu U, et al. Among authors: rotola pukkila m.
Foods. 2017 Nov 27;6(12):103. doi: 10.3390/foods6120103.
Foods. 2017.
PMID: 29186893
Free PMC article.
Review.
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