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582 related items for PubMed ID: 32243589

  • 1. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
    Nguyen H, Wismer WV.
    J Food Sci; 2020 Apr; 85(4):1274-1284. PubMed ID: 32243589
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  • 3. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.
    J Food Sci; 2011 Apr; 76(5):S306-13. PubMed ID: 22417445
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  • 5. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG, Hong JH, Song CK, Shin HW, Kim KO.
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
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  • 8. 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
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  • 9. Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial.
    Janssen AM, Kremer S, van Stipriaan WL, Noort MW, de Vries JH, Temme EH.
    J Acad Nutr Diet; 2015 Oct; 115(10):1614-25. PubMed ID: 25769746
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