Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness

(2011) Cathrine Ingemarsdotter Heinzerling et al.   Chemosensory Perception

Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals

(2011) Michelle Mitchell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

How three countries in the Americas are fortifying dietary salt reduction: A north and south perspective

(2011) Barbara Legowski et al.   HEALTH POLICY

Salt in food processing; usage and reduction: a review

(2011) William Albarracín et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

(2011) Dieuwerke P. Bolhuis et al.   JOURNAL OF NUTRITION

Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme

(2011) Laura A Wyness et al.   PUBLIC HEALTH NUTRITION

How European consumers define the concept of traditional food: evidence from a survey in six countries

(2010) Filiep Vanhonacker et al.   Agribusiness

Association of health involvement and attitudes towards eating fish on farmed and wild fish consumption in Belgium, Norway and Spain

(2010) Themistoklis Altintzoglou et al.   AQUACULTURE INTERNATIONAL

The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness

(2010) Simone Mueller et al.   FOOD QUALITY AND PREFERENCE

Effect of background noise on food perception

(2010) A.T. Woods et al.   FOOD QUALITY AND PREFERENCE

European consumers' acceptance of beef processing technologies: A focus group study

(2010) Marcia D. de Barcellos et al.   Innovative Food Science & Emerging Technologies

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

(2010) John E. Hayes et al.   PHYSIOLOGY & BEHAVIOR

Food choices: What do we learn from combining sensory and economic experiments?

(2009) P. Combris et al.   FOOD QUALITY AND PREFERENCE

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

(2009) Vegard H. Segtnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

(2008) M.D. Guàrdia et al.   MEAT SCIENCE