163 related articles for article (PubMed ID: 24138015)
1. Influence of texture on the perception of saltiness in wheat bread.
Pflaum T; Konitzer K; Hofmann T; Koehler P
J Agric Food Chem; 2013 Nov; 61(45):10649-58. PubMed ID: 24138015
[TBL] [Abstract][Full Text] [Related]
2. Kinetics of sodium release from wheat bread crumb as affected by sodium distribution.
Konitzer K; Pflaum T; Oliveira P; Arendt E; Koehler P; Hofmann T
J Agric Food Chem; 2013 Nov; 61(45):10659-69. PubMed ID: 24134823
[TBL] [Abstract][Full Text] [Related]
3. Analytical and sensory studies on the release of sodium from wheat bread crumb.
Pflaum T; Konitzer K; Hofmann T; Koehler P
J Agric Food Chem; 2013 Jul; 61(26):6485-94. PubMed ID: 23799642
[TBL] [Abstract][Full Text] [Related]
4. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
Jourdren S; Masson M; Saint-Eve A; Panouillé M; Blumenthal D; Lejeune P; Déléris I; Souchon I
J Agric Food Chem; 2017 Apr; 65(16):3330-3340. PubMed ID: 28393519
[TBL] [Abstract][Full Text] [Related]
5. Applicability of salt reduction strategies in pizza crust.
Mueller E; Koehler P; Scherf KA
Food Chem; 2016 Feb; 192():1116-23. PubMed ID: 26304455
[TBL] [Abstract][Full Text] [Related]
6. Identification of bitter compounds in whole wheat bread crumb.
Bin Q; Peterson DG
Food Chem; 2016 Jul; 203():8-15. PubMed ID: 26948582
[TBL] [Abstract][Full Text] [Related]
7. In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.
Lawrence G; Buchin S; Achilleos C; Bérodier F; Septier C; Courcoux P; Salles C
J Agric Food Chem; 2012 May; 60(21):5287-98. PubMed ID: 22519554
[TBL] [Abstract][Full Text] [Related]
8. In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters.
Lawrence G; Septier C; Achilleos C; Courcoux P; Salles C
J Agric Food Chem; 2012 May; 60(21):5299-306. PubMed ID: 22546143
[TBL] [Abstract][Full Text] [Related]
9. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
Pasqualone A; Summo C; Bilancia MT; Caponio F
J Food Sci; 2007 Apr; 72(3):S191-6. PubMed ID: 17995813
[TBL] [Abstract][Full Text] [Related]
10. Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
Jourdren S; Saint-Eve A; Pollet B; Panouillé M; Lejeune P; Guichard E; Déléris I; Souchon I
Food Res Int; 2017 Feb; 92():119-127. PubMed ID: 28290289
[TBL] [Abstract][Full Text] [Related]
11. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages.
Chabanet C; Tarrega A; Septier C; Siret F; Salles C
Meat Sci; 2013 Jun; 94(2):253-61. PubMed ID: 23501259
[TBL] [Abstract][Full Text] [Related]
12. Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.
Jourdren S; Panouillé M; Saint-Eve A; Déléris I; Forest D; Lejeune P; Souchon I
Food Funct; 2016 Mar; 7(3):1446-57. PubMed ID: 26857555
[TBL] [Abstract][Full Text] [Related]
13. The impact of mastication, salivation and food bolus formation on salt release during bread consumption.
Tournier C; Grass M; Septier C; Bertrand D; Salles C
Food Funct; 2014 Nov; 5(11):2969-80. PubMed ID: 25225783
[TBL] [Abstract][Full Text] [Related]
14. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
Ho LH; Abdul Aziz NA; Azahari B
Food Chem; 2013 Aug; 139(1-4):532-9. PubMed ID: 23561142
[TBL] [Abstract][Full Text] [Related]
15. Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread.
Sinesio F; Raffo A; Peparaio M; Moneta E; Saggia Civitelli E; Narducci V; Turfani V; Ferrari Nicoli S; Carcea M
Food Chem; 2019 Dec; 301():125252. PubMed ID: 31374532
[TBL] [Abstract][Full Text] [Related]
16. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.
Thomas-Danguin T; Guichard E; Salles C
Food Funct; 2019 Sep; 10(9):5269-5281. PubMed ID: 31436262
[TBL] [Abstract][Full Text] [Related]
17. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal.
Barnett SM; Sablani SS; Tang J; Ross CF
J Food Sci; 2019 Aug; 84(8):2313-2324. PubMed ID: 31313314
[TBL] [Abstract][Full Text] [Related]
18. Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread.
Charlton KE; MacGregor E; Vorster NH; Levitt NS; Steyn K
Int J Food Sci Nutr; 2007 Nov; 58(7):508-21. PubMed ID: 17852502
[TBL] [Abstract][Full Text] [Related]
19. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
Bartkiene E; Juodeikiene G; Vidmantiene D
Int J Food Sci Nutr; 2012 Sep; 63(6):722-9. PubMed ID: 22229277
[TBL] [Abstract][Full Text] [Related]
20. Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure.
Martins ZE; Pinho O; Ferreira IMPLVO
J Food Sci; 2017 Sep; 82(9):2183-2191. PubMed ID: 28796381
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
