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When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level.
This is not the case with rice spices where the MSG level is expected to be diluted about 10 times after cooking.
We calculated the mean log Msg level for each predictor variable and examined bivariate associations using Student t test.
For associations with p <0.1 in bivariate analysis, we performed multivariate linear regression using the natural log of Msg level as the dependent variable and considered a 2-tailed p<0.05 to be statistically significant.
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Predictor variables were compared with the natural log of Msg levels using Student t test, then converted back to the original scale and presented as GM.
A multivariate linear regression was generated by using the natural log of Msg levels as the dependent variable and including those predictor variables with p <0.10 in bivariate analysis.
The outcome of interest was Msg antibody level, a continuous variable, which we log transformed to better approximate a normal distribution.
For analysis of Glu concentration in the saliva samples, a two-way ANOVA was used with session (two levels: MSG and placebo) and time (six levels: Baseline, 30, 45, 60, 75 min after the systemic intervention, and the Post) as main factors.
The factors in the ANOVA were session (two levels: MSG and placebo), type of the injections (two levels: Glu and IS), time (BL, 15 min after the oral intervention, 5 min and 10 min after the injection, and the Post).
Some of the studied commercial food in the market like Kapsa and Indomi contains a higher level of MSG more than the European limit.
For this study, 40 older adults (age 65 88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5% w/w).
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