Salt release from potato crisps

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

(2011) Michelle Mitchell et al.   FOOD RESEARCH INTERNATIONAL

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

(2011) C. de Loubens et al.   JOURNAL OF FOOD ENGINEERING

Correlation between saltiness perception and shear flow behaviour for viscous solutions

(2010) Anne-Laure Koliandris et al.   FOOD HYDROCOLLOIDS

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

(2010) Cecile Morris et al.   FOOD QUALITY AND PREFERENCE

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

(2010) Sonia Ventanas et al.   MEAT SCIENCE

Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception

(2009) Johanneke L.H.C. Busch et al.   CHEMICAL SENSES

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

(2009) Cecile Morris et al.   Chemosensory Perception