Preference for salt in a food may be alterable without a low sodium diet-Reference-Cited by-同舟云学术

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Preference for salt in a food may be alterable without a low sodium diet

Published:2015-01 Issue: Volume:39 Page:40-45
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Bobowski Nuala,Rendahl Aaron,Vickers Zata

Funder

Healthy Foods, Healthy Lives Institute at the University of Minnesota

Sensory Center

Minnesota Agricultural Experiment Station

Rose Marie Pangborn Sensory Science Scholarship Fund

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference27 articles.

1. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: What we have learned from genetic variation in taste;Bartoshuk;Food Quality & Preference,2003

2. Failure to compensate decreased dietary sodium with increased table salt usage;Beauchamp;Journal of the American Medical Association,1987

3. Long-term reduction in dietary sodium alters the taste of salt;Bertino;American Journal of Clinical Nutrition,1982

4. Increasing dietary salt alters salt taste preference;Bertino;Physiology & Behavior,1986

5. Effect of dietary sodium restriction on taste responses to sodium chloride: A longitudinal study;Blais;American Journal of Clinical Nutrition,1986

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1. Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly;NFS Journal;2024-03

2. A Novel Composite Hydrogel Material for Sodium Removal and Potassium Provision;Polymers;2023-08-28

3. The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly;Food Quality and Preference;2023-01

4. Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers;Journal of Sensory Studies;2022-07-06

5. Reduction of sodium chloride: a review;Journal of the Science of Food and Agriculture;2022-03-23

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