Search Results - "Matuszewska, I."

Can sodium contents of foods be reduced by adding flavors? Studies with beef broth by Tuorila, H, Hellemann, U, Matuszewska, I

“…Two experiments were conducted to investigate what effect the addition of spicy/herbal flavoring (allspice, marjoram, onion) and monosodium glutamate would…”
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HIGHLY EFFICIENT SYNTHESIS OF FATTY ACID DOPAMIDES by Czarnocki, Z., Matuszewska, M. P., Matuszewska, I.

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The effect of sample exposure time on the time intensity response to Naci solutions by MATUSZEWSKA, I, BARYŁKO-PIKIELNA, N

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Brain uptake of radiolabeled N-oleoyl-dopamine in the rat by Pokorski, Mieczysław, Matysiak, Zdzisław, Marczak, Magdalena, Ostrowski, Robert P., Kapuściński, Andrzej, Matuszewska, Iwona, Kańska, Marianna, Czarnocki, Zbigniew

“…N‐acyl‐dopamines are a novel class of biologically active lipids that have recently been identified in the brain and have the potential to interact with neural…”
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The effect of sample exposure time on the time intensity response to NaCl solutions by Matuszewska, Irena, Baryłko-Pikielna, Nina

“…Three sample exposure times (SET)(I—‘sip-and-spit’, II—hold in mouth for 5 s and III—hold in mouth for 10 s) were compared for their influence on individual…”
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