287 related articles for article (PubMed ID: 29186893)
1. Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.
Hoppu U; Hopia A; Pohjanheimo T; Rotola-Pukkila M; Mäkinen S; Pihlanto A; Sandell M
Foods; 2017 Nov; 6(12):. PubMed ID: 29186893
[TBL] [Abstract][Full Text] [Related]
2. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.
Hu Y; Zhang L; Badar IH; Liu Q; Liu H; Chen Q; Kong B
Crit Rev Food Sci Nutr; 2024; 64(8):2248-2262. PubMed ID: 36095069
[TBL] [Abstract][Full Text] [Related]
3. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Hong JH; Kwon KY; Kim KO
J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
[TBL] [Abstract][Full Text] [Related]
4. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
Pietrasik Z; Gaudette NJ
J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
[TBL] [Abstract][Full Text] [Related]
5. Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker.
Rogério Tavares Filho E; Almeida Esmerino E; de Almeida Santos-Junior V; Cazzelato Lins da Silva A; Maria André Bolini H
Food Sci Technol Int; 2020 Sep; 26(6):549-559. PubMed ID: 32228101
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effects of umami substances as taste enhancers on salt reduction in meat products: A review.
Ma F; Li Y; Zhang Y; Zhang Q; Li X; Cao Q; Ma H; Xie D; Zhang B; Yu J; Li X; Xie Q; Wan G; Guo M; Guo J; Yin J; Liu G
Food Res Int; 2024 Jun; 185():114248. PubMed ID: 38658067
[TBL] [Abstract][Full Text] [Related]
8. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.
Hurst KE; Hewson L; Fisk ID
Food Res Int; 2022 May; 155():111022. PubMed ID: 35400422
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Progress in Multisensory Synergistic Salt Reduction.
Liu S; Gu Y; Zheng R; Sun B; Zhang L; Zhang Y
Foods; 2024 May; 13(11):. PubMed ID: 38890890
[TBL] [Abstract][Full Text] [Related]
11. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
Schivazappa C; Virgili R
J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
[TBL] [Abstract][Full Text] [Related]
12. Salt reduction in foods using naturally brewed soy sauce.
Kremer S; Mojet J; Shimojo R
J Food Sci; 2009 Aug; 74(6):S255-62. PubMed ID: 19723231
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.
Manabe M; Ishizaki S; Yamagishi U; Yoshioka T; Oginome N
J Food Sci; 2014 Sep; 79(9):S1769-75. PubMed ID: 25124742
[TBL] [Abstract][Full Text] [Related]
15. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.
Bolumar T; Lohmayer R; Peukert M; Thiemann K; Münch S; Brüggemann DA
Front Nutr; 2024; 11():1352550. PubMed ID: 38425479
[TBL] [Abstract][Full Text] [Related]
16. Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.
Nakamura H; Kawashima T; Yamasaki L; Lwin KS; Eguchi A; Hayabuchi H; Tanoe Y; Tanaka S; Yoneoka D; Ghaznavi C; Uneyama H; Shibuya K; Nomura S
Food Sci Nutr; 2023 Feb; 11(2):872-882. PubMed ID: 36789077
[TBL] [Abstract][Full Text] [Related]
17. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
Pietrasik Z; Gaudette NJ
Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews.
Dunteman AN; Lee Y; Lee SY
J Food Sci; 2023 May; 88(5):2203-2216. PubMed ID: 37038305
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
