| Publication |
Sentence |
Publish Date |
Extraction Date |
Species |
| Linda A Felton, Gülşilan Binzet, Cody Wiley, David McChesney, Jason McConville, Metin Ҫelik, Pavan Mutti. Spray drying Eudragit® E-PO with acetaminophen using 2- and 3-fluid nozzles for taste masking. International journal of pharmaceutics. 2024-05-03. PMID:38701909. |
conventional spray drying using a 2-fluid nozzle forms matrix microparticles, where drug is distributed throughout the particle and may not effectively mask taste. |
2024-05-03 |
2024-05-06 |
Not clear |
| Mahdis Fasamanesh, Elham Assadpour, Hadis Rostamabadi, Fuyuan Zhang, Seid Mahdi Jafar. Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization. Food chemistry. vol 451. 2024-04-23. PMID:38653105. |
iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. |
2024-04-23 |
2024-04-26 |
Not clear |
| Le Chen, Shengxin Yin, Shiqin Dong, Peng Xu, Yongle Liu, Xiaole Xiang, Qun Huang, Lin Y. A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation. Food chemistry. vol 450. 2024-04-19. PMID:38640537. |
a new insight into the key matrix components for aftertaste in ampelopsis grossedentata (vine tea) infusion: from the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation. |
2024-04-19 |
2024-04-22 |
Not clear |
| Verónica Fonseca-Bustos, Tomás J Madera-Santana, Yesica Y Martínez-Núñez, Luis E Robles-Ozuna, Luz Del Carmen Montoya-Ballestero. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview. Journal of food science and technology. vol 61. issue 5. 2024-03-15. PMID:38487281. |
due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. |
2024-03-15 |
2024-03-17 |
Not clear |
| Aleksandra Vojvodić Cebin, Magdalena Bunić, Ana Mandura Jarić, Danijela Šeremet, Draženka Kome. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics. Polymers. vol 16. issue 2. 2024-01-23. PMID:38257059. |
a gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. |
2024-01-23 |
2024-01-25 |
Not clear |
| Essam Hebishy, Han Du, Thais C Brito-Oliveira, Samantha C Pinho, Song Mia. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Critical reviews in food science and nutrition. 2023-11-07. PMID:37933819. |
the composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. |
2023-11-07 |
2023-11-08 |
Not clear |
| Anna Plaskova, Jiri Mlce. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Frontiers in nutrition. vol 10. 2023-04-14. PMID:37057062. |
on the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. |
2023-04-14 |
2023-08-14 |
Not clear |
| Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia, Jingyang Yu, Xiaoming Zhan. Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure. Meat science. vol 192. 2022-07-07. PMID:35797849. |
microwave heating and conduction heating pork belly: non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure. |
2022-07-07 |
2023-08-14 |
Not clear |
| Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia, Jingyang Yu, Xiaoming Zhan. Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure. Meat science. vol 192. 2022-07-07. PMID:35797849. |
the inconsistency between non-volatile compounds, electronic tongue, and sensory evaluation indicated that the matrix effects caused by cooking also had significant influences on the taste quality of solid samples. |
2022-07-07 |
2023-08-14 |
Not clear |
| Eliza Wolska, Marta Brac. Distribution of Drug Substances in Solid Lipid Microparticles (SLM)-Methods of Analysis and Interpretation. Pharmaceutics. vol 14. issue 2. 2022-02-26. PMID:35214067. |
the incorporation of drug substances into the matrix of solid lipid microparticles (slm) is critical to providing effects such as prolonged release, taste masking, and protection of the labile api. |
2022-02-26 |
2023-08-13 |
Not clear |
| Tanja Ž Krunić, Marica B Raki. Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages. Food chemistry. vol 370. 2021-11-17. PMID:34509939. |
using proteins, especially peptides, as a matrix component achieved three objectives: protection of probiotics, enrichment of products with antioxidants, and neutralization of possible bitter taste (because the bitter tasting peptides are incorporated into the matrix and as such cannot contribute to the taste of the product) that bioactive peptides usually possess. |
2021-11-17 |
2023-08-13 |
Not clear |
| Valentina Ponzo, Marianna Pellegrini, Paola Costelli, Laura Vázquez-Araújo, Lucía Gayoso, Chiara D'Eusebio, Ezio Ghigo, Simona B. Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk. Nutrients. vol 13. issue 1. 2021-09-01. PMID:33478028. |
this review aimed at describing the current knowledge about the strategies to reduce dietary salt and sugar intake, including both strategies for the food industry to reduce the salt or sugar of its products and recommendations for health professionals in a clinical context, such as the replacement with substitutes in foods, the gradual reduction to allow a progressive consumer adaptation towards less intense taste, and the different spatial distribution of tastants within the food matrix with taste intensity enhancement. |
2021-09-01 |
2023-08-13 |
Not clear |
| Juan D Rios-Mera, Miriam M Selani, Iliani Patinho, Erick Saldaña, Carmen J Contreras-Castill. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat science. vol 174. 2021-07-09. PMID:33387830. |
however, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. |
2021-07-09 |
2023-08-13 |
Not clear |
| Mohamed Fawzy Ramadan, Haidy A Gad, Mohamed A Fara. Chemistry, processing, and functionality of maple food products: An updated comprehensive review. Journal of food biochemistry. 2021-06-28. PMID:34180070. |
maple sap is a rich nutrient matrix collected from acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. |
2021-06-28 |
2023-08-13 |
human |
| Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Michele Nayara Ribeiro, Ana Paula Lima Ribeiro, Roney Alves da Rocha, João de Deus Souza Carneir. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. Journal of food science. vol 86. issue 3. 2021-05-31. PMID:33615480. |
practical applications: the complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. |
2021-05-31 |
2023-08-13 |
Not clear |
| Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Michele Nayara Ribeiro, Ana Paula Lima Ribeiro, Roney Alves da Rocha, João de Deus Souza Carneir. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. Journal of food science. vol 86. issue 3. 2021-05-31. PMID:33615480. |
effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. |
2021-05-31 |
2023-08-13 |
Not clear |
| Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Michele Nayara Ribeiro, Ana Paula Lima Ribeiro, Roney Alves da Rocha, João de Deus Souza Carneir. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. Journal of food science. vol 86. issue 3. 2021-05-31. PMID:33615480. |
the ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of nacl in foods. |
2021-05-31 |
2023-08-13 |
Not clear |
| Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Michele Nayara Ribeiro, Ana Paula Lima Ribeiro, Roney Alves da Rocha, João de Deus Souza Carneir. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. Journal of food science. vol 86. issue 3. 2021-05-31. PMID:33615480. |
moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix. |
2021-05-31 |
2023-08-13 |
Not clear |
| Zhenxing Wu, Kai Zha. Taste of time: A porous-medium model for human tongue surface with implications for early taste perception. PLoS computational biology. vol 16. issue 6. 2020-09-21. PMID:32497080. |
yet taste is complicated by the transport processes of stimuli through the papilla matrix to reach taste receptors, processes that are poorly understood. |
2020-09-21 |
2023-08-13 |
human |
| Vaibhav Kumar Maurya, Khalid Bashir, Manjeet Aggarwa. Vitamin D microencapsulation and fortification: Trends and technologies. The Journal of steroid biochemistry and molecular biology. vol 196. 2020-06-30. PMID:31586474. |
but there are innumerable chellenges involved during food fortification using vit d as fortificants such as homogeneity into the food matrix, physico-chemical/photochemical degradation, loss during processing and storage, interactions with other components of food matrix resulting into change in taste, texture and appearance thus affecting acceptability, palatability and marketability. |
2020-06-30 |
2023-08-13 |
human |