These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 24881790)

  • 1. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts.
    Rodrigues JF; Gonçalves CS; Pereira RC; Carneiro JD; Pinheiro AC
    J Dairy Sci; 2014; 97(8):4733-44. PubMed ID: 24881790
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Elaboration of garlic and salt spice with reduced sodium intake.
    Rodrigues JF; Junqueira G; Gonçalves CS; Carneiro JD; Pinheiro AC; Nunes CA
    An Acad Bras Cienc; 2014 Dec; 86(4):2065-75. PubMed ID: 25590741
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sodium reduction in margarine using NaCl substitutes.
    Gonçalves C; Rodrigues J; Júnior H; Carneiro J; Freire T; Freire L
    An Acad Bras Cienc; 2017; 89(3 Suppl):2505-2513. PubMed ID: 28832720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
    J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
    Smith ST; Metzger L; Drake MA
    J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.
    Gore E; Mardon J; Cécile B; Lebecque A
    J Dairy Sci; 2019 Jan; 102(1):1-13. PubMed ID: 30527984
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
    Silva HLA; Balthazar CF; Silva R; Vieira AH; Costa RGB; Esmerino EA; Freitas MQ; Cruz AG
    J Dairy Sci; 2018 Oct; 101(10):8837-8846. PubMed ID: 30077456
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
    Kamleh R; Olabi A; Toufeili I; Daroub H; Younis T; Ajib R
    J Sci Food Agric; 2015 Jul; 95(9):1940-8. PubMed ID: 25205524
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.
    Gomes AP; Cruz AG; Cadena RS; Celeghini RM; Faria JA; Bolini HM; Pollonio MA; Granato D
    J Dairy Sci; 2011 Jun; 94(6):2701-6. PubMed ID: 21605739
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimization of Low Sodium Salts Mix for Shoestring Potatoes.
    Pereira HC; de Souza VR; Azevedo NC; Rodrigues DM; Nunes CA; Pinheiro AC
    J Food Sci; 2015 Jun; 80(6):S1399-403. PubMed ID: 25944263
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers.
    Moncada M; Astete C; Sabliov C; Olson D; Boeneke C; Aryana KJ
    J Dairy Sci; 2015 Sep; 98(9):5946-54. PubMed ID: 26142862
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology.
    Barnett SM; Diako C; Ross CF
    J Food Sci; 2019 Feb; 84(2):327-338. PubMed ID: 30625243
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
    Sriwattana S; Chokumnoyporn N; Prinyawiwatkul W
    J Food Sci; 2021 Sep; 86(9):3939-3950. PubMed ID: 34355398
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E; Diez-Gonzalez F; Schoenfuss TC
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.
    Karagözlu C; Kinik O; Akbulut N
    Int J Food Sci Nutr; 2008 May; 59(3):181-91. PubMed ID: 17852492
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
    Ayyash MM; Sherkat F; Shah NP
    J Dairy Res; 2013 Feb; 80(1):7-13. PubMed ID: 22998741
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Salty taste in dairy foods: can we reduce the salt?
    Drake SL; Lopetcharat K; Drake MA
    J Dairy Sci; 2011 Feb; 94(2):636-45. PubMed ID: 21257032
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters.
    Zanardi E; Ghidini S; Conter M; Ianieri A
    Meat Sci; 2010 Nov; 86(3):742-7. PubMed ID: 20663614
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.
    Reis Rocha RA; Reis Rocha LC; Ribeiro MN; Lima Ribeiro AP; Alves da Rocha R; Souza Carneiro JD
    J Food Sci; 2021 Mar; 86(3):1022-1032. PubMed ID: 33615480
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
    Grummer J; Karalus M; Zhang K; Vickers Z; Schoenfuss TC
    J Dairy Sci; 2012 Jun; 95(6):2830-9. PubMed ID: 22612920
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.