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| A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems | | Journal of sensory studies |
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| Understanding of the influence of composition, structure and texture on salty perception in model dairy products | | Food hydrocolloids |
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| Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets | | Lebensmittel-Wissenschaft |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Estimation of dry-cured ham composition using dielectric time domain reflectometry | | Meat science |
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| Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat | | Lebensmittel-Wissenschaft |
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| Influence of salt content and processing time on sensory characteristics of cooked “lacón” | | Meat science |
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| Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation | | Appetite |
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| Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures | | Food chemistry |
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| K-lactate and high pressure effects on the safety and quality of restructured hams | | Meat science |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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| Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer | | Journal of food biochemistry |
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| Expecting yoghurt drinks to taste sweet or pleasant increases liking | | Appetite |
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| Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham | | Meat science |
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| Sensorial characteristics during ripening of the Murcia al Vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese | | Journal of sensory studies |
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| Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams | | Meat science |
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| 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 | | Innovative food science and emerging technologies |
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| Using cross-modal interactions to counterbalance salt reduction in solid foods | | International dairy journal |
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| Development of a novel Zn fortified table olive product | | Lebensmittel-Wissenschaft |
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| Mixing taste illusions: the effect of miraculin on binary and trinary mixtures | | Journal of sensory studies |
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| A salt substitute with low sodium content from plant aqueous extracts | | Food research international |
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| Optimization of the sensory acceptability of a reduced salt model ready meal | | Journal of sensory studies |
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| High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics | | Innovative food science and emerging technologies |
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| Oral processing characteristics of solid meal components, and relations with food composition, sensory attributes & expected-satiation | | Appetite |
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| Regional variation in sweet suppression | | Journal of sensory studies |
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| Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese | | International dairy journal |
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| The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese | | International dairy journal |
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| Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm | | Food and bioprocess technology |
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| Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers | | Journal of the science of food and agriculture |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale | | Meat science |
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| Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks | | Meat science |
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| Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat | | Journal of agricultural and food chemistry |
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| Longitudinal study of taste identification of sensory panellists: Effect of Ageing, Experience and Exposure | | Food quality and preference |
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| Different-stimulus' scaling errors; effects of scale length | | Food quality and preference |
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| The evolution of a model: A review of Thurstonian and conditional stimulus effects on difference testing | | Food quality and preference |
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| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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| Effects of Pressurization on Structure, Water Distribution, and Sensory Attributes of Cured Ham: Can Pressurization Reduce the Crucial Sodium Content? | | Journal of agricultural and food chemistry |
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| The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste | | Food quality and preference |
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| Acceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension | | Journal of the American Dietetic Association |
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