191 related articles for article (PubMed ID: 37238881)
1. Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.
Walker JC; Dando R
Foods; 2023 May; 12(10):. PubMed ID: 37238881
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Reduction of sodium content in spicy soups using monosodium glutamate.
Jinap S; Hajeb P; Karim R; Norliana S; Yibadatihan S; Abdul-Kadir R
Food Nutr Res; 2016; 60():30463. PubMed ID: 27356909
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.
Halim J; Bouzari A; Felder D; Guinard JX
J Food Sci; 2020 Sep; 85(9):2902-2914. PubMed ID: 32776553
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?
Prescott J; Young A
Appetite; 2002 Aug; 39(1):25-33. PubMed ID: 12160562
[TBL] [Abstract][Full Text] [Related]
9. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.
Chung Y; Yu D; Kwak HS; Park SS; Shin EC; Lee Y
Foods; 2022 Aug; 11(16):. PubMed ID: 36010511
[TBL] [Abstract][Full Text] [Related]
10. Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.
Kim JW; Samant SS; Seo Y; Seo HS
Appetite; 2015 Jan; 84():73-8. PubMed ID: 25265155
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Synergistic effect of combining umami substances enhances perceived saltiness.
Li J; Zhong F; Spence C; Xia Y
Food Res Int; 2024 Aug; 189():114516. PubMed ID: 38876587
[TBL] [Abstract][Full Text] [Related]
14. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.
Wang S; Zhang S; Adhikari K
Foods; 2019 Feb; 8(2):. PubMed ID: 30769808
[TBL] [Abstract][Full Text] [Related]
15. Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads.
Dunteman AN; Lee SY
J Food Sci; 2023 Mar; 88(3):1128-1143. PubMed ID: 36660891
[TBL] [Abstract][Full Text] [Related]
16. Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.
Morita R; Ohta M; Umeki Y; Nanri A; Tsuchihashi T; Hayabuchi H
Nutrients; 2021 Feb; 13(2):. PubMed ID: 33572364
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Calcium diglutamate improves taste characteristics of lower-salt soup.
Ball P; Woodward D; Beard T; Shoobridge A; Ferrier M
Eur J Clin Nutr; 2002 Jun; 56(6):519-23. PubMed ID: 12032651
[TBL] [Abstract][Full Text] [Related]
19. Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups.
Willems AA; van Hout DH; Zijlstra N; Zandstra EH
Public Health Nutr; 2014 May; 17(5):1130-7. PubMed ID: 23635386
[TBL] [Abstract][Full Text] [Related]
20. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.
Hayes JE; Sullivan BS; Duffy VB
Physiol Behav; 2010 Jun; 100(4):369-80. PubMed ID: 20380843
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
