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.
215 related articles for article (PubMed ID: 30625243)
1. 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]
2. Sweetener blend optimization by using mixture design methodology and the electronic tongue. Waldrop ME; Ross CF J Food Sci; 2014 Sep; 79(9):S1782-94. PubMed ID: 25155461 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. The potential for microwave technology and the ideal profile method to aid in salt reduction. Barnett SM; Sablani SS; Tang J; Ross CF J Food Sci; 2020 Mar; 85(3):600-610. PubMed ID: 32017103 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
8. Consumer acceptance of model soup system with varying levels of herbs and salt. Wang C; Lee Y; Lee SY J Food Sci; 2014 Oct; 79(10):S2098-106. PubMed ID: 25220863 [TBL] [Abstract][Full Text] [Related]
9. Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs. Cox GO; Lee Y; Lee SY J Food Sci; 2019 Sep; 84(9):2610-2618. PubMed ID: 31429488 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue. Lipkowitz JB; Ross CF; Diako C; Smith DM J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method. Sinopoli DA; Lawless HT J Food Sci; 2012 Sep; 77(9):S319-22. PubMed ID: 22901084 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor. Lee CL; Lee SM; Kim KO J Food Sci; 2015 Nov; 80(11):S2570-7. PubMed ID: 26447813 [TBL] [Abstract][Full Text] [Related]