Author:
Bobowski Nuala,Rendahl Aaron,Vickers Zata
Funder
Healthy Foods, Healthy Lives Institute at the University of Minnesota
Sensory Center in the Department of Food Science and Nutrition at the University of Minnesota
Minnesota Agricultural Experiment Station
Rose Marie Pangborn Sensory Science Scholarship Fund
Subject
Nutrition and Dietetics,Food Science
Cited by
44 articles.
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1. Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review;Food Safety and Health;2024-07
2. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance;Foods;2024-04-30
3. Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers;Journal of Sensory Studies;2023-07-27
4. The Effect of Sodium Reduction and Replacement on the Chemical, Microbial, and Sensory Quality of a Traditional South African Fresh Sausage;Journal of Food Processing and Preservation;2023-06-22
5. Reduced‐sodium roasted chicken: Physical/technological characteristics, optimized KCl‐seasoning mixture, consumer perception, liking, emotions, and purchase intent;Journal of Food Science;2023-06-06