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Journal Abstract Search

731 related items for PubMed ID: 21257032

  • 1. 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
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  • 3. 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 Feb; 97(4):1970-82. PubMed ID: 24485677
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  • 4. 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
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  • 5. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
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  • 6. Comparison of two methods to explore consumer preferences for cottage cheese.
    Drake SL, Lopetcharat K, Drake MA.
    J Dairy Sci; 2009 Dec; 92(12):5883-97. PubMed ID: 19923592
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  • 7. Impact of flavor attributes on consumer liking of Swiss cheese.
    Liggett RE, Drake MA, Delwiche JF.
    J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732
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  • 8. 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
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  • 9. Sensory properties and consumer perception of wet and dry cheese sauces.
    Childs JL, Yates MD, Drake M.
    J Food Sci; 2009 Aug; 74(6):S205-18. PubMed ID: 19723225
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  • 10. Consumer awareness of salt and sodium reduction and sodium labeling.
    Kim MK, Lopetcharat K, Gerard PD, Drake MA.
    J Food Sci; 2012 Sep; 77(9):S307-13. PubMed ID: 22957915
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  • 12. 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
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  • 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
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  • 15. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
    Ganesan B, Brothersen C, McMahon DJ.
    J Dairy Sci; 2011 Jul; 94(7):3708-14. PubMed ID: 21700061
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  • 16. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov; 73(9):S449-55. PubMed ID: 19021820
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  • 18. Preference mapping of Cheddar cheese with varying maturity levels.
    Young ND, Drake M, Lopetcharat K, McDaniel MR.
    J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
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