Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Performance evaluation of cashew gum and gelatin blend for food packaging

(2018) M.A. Oliveira et al.   Food Packaging and Shelf Life

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

(2017) Nicole J. Gaudette et al.   JOURNAL OF SENSORY STUDIES

Acceptability of beehive products as ingredients in quinoa bars

(2017) Francisco Rios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

(2016) Hiroya Kawasaki et al.   FOOD QUALITY AND PREFERENCE

Reduction of sodium content in spicy soups using monosodium glutamate

(2016) Selamat Jinap et al.   Food & Nutrition Research

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

(2015) M. Rødbotten et al.   JOURNAL OF CEREAL SCIENCE

A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test

(2015) Jasmine Leong et al.   Food Science & Nutrition

Sisvar: a Guide for its Bootstrap procedures in multiple comparisons

(2014) Daniel Furtado Ferreira   CIENCIA E AGROTECNOLOGIA

Sensory study of different sodium chloride substitutes in aqueous solution

(2014) Ana Carolina Feltrin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

(2014) J.F. Rodrigues et al.   JOURNAL OF DAIRY SCIENCE

Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

(2014) Chao Wang et al.   JOURNAL OF FOOD SCIENCE

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

(2013) Vanessa Rios de Souza et al.   JOURNAL OF DAIRY RESEARCH

Temporal Dominance of Sensations: What is a good attribute list?

(2012) Nicolas Pineau et al.   FOOD QUALITY AND PREFERENCE

Chemoface: a novel free user-friendly interface for chemometrics

(2012) Cleiton A. Nunes et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Salt release from potato crisps

(2012) Xing Tian et al.   Food & Function

Glutamate. Its applications in food and contribution to health

(2010) S. Jinap et al.   APPETITE

Compelling Evidence for Public Health Action to Reduce Salt Intake

(2010) Lawrence J. Appel et al.   NEW ENGLAND JOURNAL OF MEDICINE