Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

(2013) Markus Stieger et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

(2013) Lauriane Boisard et al.   FOOD CHEMISTRY

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages

(2013) C. Chabanet et al.   MEAT SCIENCE

Modelling the human response to saltiness

(2013) Benjamin J. D. Le Révérend et al.   Food & Function

Sodium and potassium intakes among US adults: NHANES 2003–2008

(2012) Mary E Cogswell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Reducing bitter taste through perceptual constancy created by an expectation

(2012) Elodie Le Berrre et al.   FOOD QUALITY AND PREFERENCE

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

(2012) Génica Lawrence et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Evaluation of Sodium Chloride-Containing Water-in-Oil Emulsions

(2012) Matthew R. Rietberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Are Free Fatty Acids Effective Taste Stimuli in Humans?

(2012) Robin M. Tucker et al.   JOURNAL OF FOOD SCIENCE

Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check-All-That-Apply Method

(2012) Dominique A. Sinopoli et al.   JOURNAL OF FOOD SCIENCE

A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990–2010: a systematic analysis for the Global Burden of Disease Study 2010

(2012) Stephen S Lim et al.   LANCET

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

(2012) J.L.H.C. Busch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhancement of Saltiness Perception in Hyperosmotic Solutions

(2011) Anne-Laure Koliandris et al.   Chemosensory Perception

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

(2011) Cathrine Ingemarsdotter Heinzerling et al.   Chemosensory Perception

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

(2011) Nizar Nasri et al.   FOOD QUALITY AND PREFERENCE

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

(2011) Maria Clariana et al.   Innovative Food Science & Emerging Technologies

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

(2011) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL

Mechanistic Model To Understand in Vivo Salt Release and Perception during the Consumption of Dairy Gels

(2011) Clément de Loubens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Pulsation Rate and Viscosity on Pulsation-Induced Taste Enhancement: New Insights into Texture–Taste Interactions

(2011) Kerstin Martha Mensien Burseg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Salty taste in dairy foods: Can we reduce the salt?

(2011) S.L. Drake et al.   JOURNAL OF DAIRY SCIENCE

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

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

MIXING TASTE ILLUSIONS: THE EFFECT OF MIRACULIN ON BINARY AND TRINARY MIXTURES

(2011) ANTONELLA CAPITANIO et al.   JOURNAL OF SENSORY STUDIES

MOUTH-WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTION

(2011) CHARLES SPENCE   JOURNAL OF TEXTURE STUDIES

K-lactate and high pressure effects on the safety and quality of restructured hams

(2011) E. Fulladosa et al.   MEAT SCIENCE

Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

(2011) Maria Clariana et al.   MEAT SCIENCE

The event-related potential elicited by taste-visual cross-modal interference

(2011) X. Xiao et al.   NEUROSCIENCE

Correlation between saltiness perception and shear flow behaviour for viscous solutions

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

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

(2010) Maud Panouillé et al.   FOOD HYDROCOLLOIDS

Using cross-modal interactions to counterbalance salt reduction in solid foods

(2010) Génica Lawrence et al.   INTERNATIONAL DAIRY JOURNAL

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

(2010) M.A. Drake et al.   JOURNAL OF DAIRY SCIENCE

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

(2010) S.M. Goh et al.   JOURNAL OF FOOD SCIENCE

EFFECT OF FREE FATTY ACIDS ON SWEET, SALTY, SOUR AND UMAMI TASTES

(2010) N.M. RECKMEYER et al.   JOURNAL OF SENSORY STUDIES

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

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

(2009) Marjorie Ellin Doyle et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Strategies to Reduce Sodium Consumption: A Food Industry Perspective

(2009) Mariska Dötsch et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Linking peripheral taste processes to behavior

(2009) Alan C Spector et al.   CURRENT OPINION IN NEUROBIOLOGY

Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses

(2009) Anne Saint-Eve et al.   FOOD CHEMISTRY

Effects of sucrose on salivary flow and composition: differences between real and sham intake

(2009) Lucien F. Harthoorn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Salt and Aroma Compound Release in Model Cheeses in Relation to Their Mobility

(2009) Clémentine Lauverjat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi

(2009) L. Lteif et al.   JOURNAL OF DAIRY SCIENCE

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

(2009) Stefanie Kremer et al.   JOURNAL OF FOOD SCIENCE

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

(2009) Juliane Floury et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

(2009) E. Fulladosa et al.   MEAT SCIENCE

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature

(2009) S.J. Moeller et al.   MEAT SCIENCE

The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary, Lifestyle, and Metabolic Risk Factors

(2009) Goodarz Danaei et al.   PLOS MEDICINE

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

(2008) Tadayoshi Katsumata et al.   CHEMICAL SENSES

In vivo sodium release related to salty perception during eating model cheeses of different textures

(2008) V.A. Phan et al.   INTERNATIONAL DAIRY JOURNAL

Primary processes in sensory cells: current advances

(2008) Stephan Frings   JOURNAL OF COMPARATIVE PHYSIOLOGY A-NEUROETHOLOGY SENSORY NEURAL AND BEHAVIORAL PHYSIOLOGY

Relationship between structure of hydrocolloid gels and solutions and flavour release

(2007) Andreas Koliandris et al.   FOOD HYDROCOLLOIDS

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS