302 related articles for article (PubMed ID: 26304455)
21. 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]
22. Infants' and Children's Salt Taste Perception and Liking: A Review.
Liem DG
Nutrients; 2017 Sep; 9(9):. PubMed ID: 28902163
[TBL] [Abstract][Full Text] [Related]
23. On the effect of tastant excluded fillers on sweetness and saltiness of a model food.
Goh SM; Leroux B; Groeneschild CA; Busch JL
J Food Sci; 2010 May; 75(4):S245-9. PubMed ID: 20546428
[TBL] [Abstract][Full Text] [Related]
24. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems.
Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Li X; Battino M; Zou X; Zhao L
Food Res Int; 2023 Nov; 173(Pt 1):113277. PubMed ID: 37803590
[TBL] [Abstract][Full Text] [Related]
25. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.
Huynh HL; Danhi R; Yan SW
J Food Sci; 2016 Jan; 81(1):S150-5. PubMed ID: 26613570
[TBL] [Abstract][Full Text] [Related]
26. Frequent consumption of certain fast foods may be associated with an enhanced preference for salt taste.
Kim GH; Lee HM
J Hum Nutr Diet; 2009 Oct; 22(5):475-80. PubMed ID: 19743985
[TBL] [Abstract][Full Text] [Related]
27. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.
Greiff K; Mathiassen JR; Misimi E; Hersleth M; Aursand IG
PLoS One; 2015; 10(9):e0137805. PubMed ID: 26422367
[TBL] [Abstract][Full Text] [Related]
28. Health labelling can influence taste perception and use of table salt for reduced-sodium products.
Liem DG; Miremadi F; Zandstra EH; Keast RS
Public Health Nutr; 2012 Dec; 15(12):2340-7. PubMed ID: 22397811
[TBL] [Abstract][Full Text] [Related]
29. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview.
Rios-Mera JD; Selani MM; Patinho I; Saldaña E; Contreras-Castillo CJ
Meat Sci; 2021 Apr; 174():108417. PubMed ID: 33387830
[TBL] [Abstract][Full Text] [Related]
30. The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions.
Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Battino M; Wang G; Zou X; Zhao L
Food Res Int; 2022 Jul; 157():111287. PubMed ID: 35761595
[TBL] [Abstract][Full Text] [Related]
31. Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders.
Yucel U; Peterson DG
J Agric Food Chem; 2015 Sep; 63(34):7494-8. PubMed ID: 26255668
[TBL] [Abstract][Full Text] [Related]
32. Partial sodium replacement in tilapia steak without loss of acceptability.
Monteiro ML; Mársico ET; Canto AC; Costa-Lima BR; Lázaro CA; Cruz AG; Conte-Júnior CA
Food Sci Technol Int; 2015 Jun; 21(4):295-305. PubMed ID: 24831644
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium.
Li YL; Han KN; Feng GX; Wan ZL; Wang GS; Yang XQ
Food Funct; 2021 Mar; 12(6):2660-2671. PubMed ID: 33650606
[TBL] [Abstract][Full Text] [Related]
35. Improving the palatability of salt-reduced food using dried bonito stock.
Manabe M; Ishizaki S; Yoshioka T; Oginome N
J Food Sci; 2009 Sep; 74(7):S315-21. PubMed ID: 19895497
[TBL] [Abstract][Full Text] [Related]
36. Sensory evaluation of sodium chloride-containing water-in-oil emulsions.
Rietberg MR; Rousseau D; Duizer L
J Agric Food Chem; 2012 Apr; 60(16):4005-11. PubMed ID: 22463684
[TBL] [Abstract][Full Text] [Related]
37. Preference of Food Saltiness and Willingness to Consume Low-Sodium Content Food in a Chinese Population.
Chau PH; Ngai HH; Leung AY; Li SF; Yeung LO; Tan-Un KC
J Nutr Health Aging; 2017; 21(1):3-10. PubMed ID: 27999843
[TBL] [Abstract][Full Text] [Related]
38. Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk.
Ponzo V; Pellegrini M; Costelli P; Vázquez-Araújo L; Gayoso L; D'Eusebio C; Ghigo E; Bo S
Nutrients; 2021 Jan; 13(1):. PubMed ID: 33478028
[TBL] [Abstract][Full Text] [Related]
39. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
[TBL] [Abstract][Full Text] [Related]
40. The impact of salt reduction in bread: a review.
Belz MC; Ryan LA; Arendt EK
Crit Rev Food Sci Nutr; 2012; 52(6):514-24. PubMed ID: 22452731
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
