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Journal Abstract Search

428 related items for PubMed ID: 27317972

  • 1. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.
    Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G.
    Appetite; 2016 Oct 01; 105():449-59. PubMed ID: 27317972
    [Abstract] [Full Text] [Related]

  • 2. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms.
    Myrdal Miller A, Mills K, Wong T, Drescher G, Lee SM, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX.
    J Food Sci; 2014 Sep 01; 79(9):S1795-804. PubMed ID: 25124478
    [Abstract] [Full Text] [Related]

  • 3. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.
    Wong KM, Decker EA, Autio WR, Toong K, DiStefano G, Kinchla AJ.
    J Food Sci; 2017 Oct 01; 82(10):2379-2386. PubMed ID: 28857162
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 85(9):2902-2914. PubMed ID: 32776553
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 80(11):S2570-7. PubMed ID: 26447813
    [Abstract] [Full Text] [Related]

  • 6. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H, Wismer WV.
    Food Res Int; 2019 Sep 01; 123():631-641. PubMed ID: 31285012
    [Abstract] [Full Text] [Related]

  • 7. The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes.
    Spencer M, Guinard JX.
    J Food Sci; 2018 Jan 01; 83(1):175-187. PubMed ID: 29193069
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 77(6):S233-9. PubMed ID: 22591448
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  • 11. Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations.
    De Kock HL, Zandstra EH, Sayed N, Wentzel-Viljoen E.
    Appetite; 2016 Jan 01; 96():383-390. PubMed ID: 26415915
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 81(1):S150-5. PubMed ID: 26613570
    [Abstract] [Full Text] [Related]

  • 13. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK, McKillip KV, Gonzalez JM, Houser TA, Unruh JA, Boyle EA, O'Quinn TG.
    J Anim Sci; 2016 Nov 01; 94(11):4943-4958. PubMed ID: 27898955
    [Abstract] [Full Text] [Related]

  • 14. USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.
    Laird HL, Miller RK, Kerth CR, Berto MC, Adhikari K.
    Meat Sci; 2024 Aug 01; 214():109516. PubMed ID: 38678864
    [Abstract] [Full Text] [Related]

  • 15. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
    Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ.
    Meat Sci; 2020 Mar 01; 161():107992. PubMed ID: 31704475
    [Abstract] [Full Text] [Related]

  • 16. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.
    Platter WJ, Tatum JD, Belk KE, Chapman PL, Scanga JA, Smith GC.
    J Anim Sci; 2003 Nov 01; 81(11):2741-50. PubMed ID: 14601877
    [Abstract] [Full Text] [Related]

  • 17. Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?
    Buechler AE, Lee SY.
    J Food Sci; 2019 Dec 01; 84(12):3763-3773. PubMed ID: 31742690
    [Abstract] [Full Text] [Related]

  • 18. Ham particle size influences saltiness perception in flans.
    Emorine M, Septier C, Thomas-Danguin T, Salles C.
    J Food Sci; 2014 Apr 01; 79(4):S693-6. PubMed ID: 24621087
    [Abstract] [Full Text] [Related]

  • 19. Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.
    Vidal VAS, Paglarini CS, Freitas MQ, Coimbra LO, Esmerino EA, Pollonio MAR, Cruz AG.
    Meat Sci; 2020 Mar 01; 161():108000. PubMed ID: 31707157
    [Abstract] [Full Text] [Related]

  • 20. Is there a potential consumer market for low-sodium fermented sausages?
    Dos Santos BA, Campagnol PC, da Cruz AG, Morgano MA, Wagner R, Pollonio MA.
    J Food Sci; 2015 May 01; 80(5):S1093-9. PubMed ID: 25808547
    [Abstract] [Full Text] [Related]

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