Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.
The synergistic taste effect of monosodium glutamate and disodium 5’-inosinate.Journal of Food Science, 36(6):846–849
1 Pith paper cite this work. Polarity classification is still indexing.
1
Pith paper citing it
fields
cs.CE 1years
2026 1verdicts
UNVERDICTED 1representative citing papers
citing papers explorer
-
Predicting food taste with bound-driven optimization
Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.