chicken bouillon
Selected indexed studies
- A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model. (Metabolites, 2025) [PMID:40422893]
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women. (J Nutr, 2020) [PMID:32073619]
- Evaluating the Energy and Core Nutrients of Condiments in China. (Nutrients, 2023) [PMID:37892422]
_Worker-drafted node — pending editorial review._
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Sources
- A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model. (2025) pubmed
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women. (2020) pubmed
- Evaluating the Energy and Core Nutrients of Condiments in China. (2023) pubmed
- Unsuspected lupin allergens hidden in food. (2006) pubmed
- Development of functional flavour enhancers from waste chicken skin. (2025) pubmed
- How much chicken is food? Questioning the definition of food by analyzing amino acid composition of modern convenience products. (2012) pubmed
- The development of a novel ferric phytate compound for iron fortification of bouillons (part I). (2020) pubmed
- Effect of temperature and expectations on liking for beverages. (1988) pubmed
- Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken. (2025) pubmed
- STUDIES IN ATYPICAL FORMS OF TUBERCLE BACILLI ISOLATED DIRECTLY FROM THE HUMAN TISSUES IN CASES OF PRIMARY CERVICAL ADENITIS : WITH SPECIAL REFERENCE TO THE THEOBALD SMITH GLYCERINE BOUILLON REACTION. (1909) pubmed