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There are 8276 results for: content related to: A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study

  1. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: S1885–S1892, Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 21 JUL 2015, DOI: 10.1111/1750-3841.12945

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

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 906–923, Wan-Yuan Kuo and Youngsoo Lee

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12094

  3. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

    Journal of Sensory Studies

    Volume 29, Issue 6, December 2014, Pages: 404–412, A.H. Suzuki, H. Zhong, J. Lee and S. Martini

    Version of Record online : 19 NOV 2014, DOI: 10.1111/joss.12121

  4. Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1404–S1411, Damir Dennis Torrico, Amporn Sae-Eaw, Sujinda Sriwattana, Charles Boeneke and Witoon Prinyawiwatkul

    Version of Record online : 12 MAY 2015, DOI: 10.1111/1750-3841.12901

  5. Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1769–S1775, Mariko Manabe, Sanae Ishizaki, Umi Yamagishi, Tatsuhito Yoshioka and Nozomu Oginome

    Version of Record online : 14 AUG 2014, DOI: 10.1111/1750-3841.12562

  6. Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2562–2571, Damir D. Torrico, Kennet M. Carabante, Kairy D. Pujols, Phantipha Chareonthaikij and Witoon Prinyawiwatkul

    Version of Record online : 18 AUG 2015, DOI: 10.1111/ijfs.12924

  7. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: C308–C316, Yasushi Ogasawara, Shinsuke Mochimaru, Reiko Ueda, Masayasu Ban, Shizuya Kabuto and Keiko Abe

    Version of Record online : 31 DEC 2015, DOI: 10.1111/1750-3841.13194

  8. Improving the Palatability of Salt-Reduced Food Using Dried Bonito Stock

    Journal of Food Science

    Volume 74, Issue 7, September 2009, Pages: S315–S321, Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka and Nozomu Oginome

    Version of Record online : 18 AUG 2009, DOI: 10.1111/j.1750-3841.2009.01283.x

  9. Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 978–985, Napapan Chokumnoyporn, Sujinda Sriwattana and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13048

  10. Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions

    Journal of Food Science

    Volume 59, Issue 1, January 1994, Pages: 206–210, TERRI ROBERTSON ROSElT, LENA SHIRLEY, SHELLY J. SCHMIDT and BARBARA P. KLEIN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb06932.x

  11. THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA-TYPE’ SAUSAGES

    Journal of Muscle Foods

    Volume 12, Issue 2, June 2001, Pages: 107–120, M. RUUSUNEN, M. SIMOLIN and E. PUOLANNE

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.2001.tb00303.x

  12. Sensory study of different sodium chloride substitutes in aqueous solution

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 730–735, Ana Carolina Feltrin, Vanessa Rios de Souza, Carla Gonçalves Saraiva, Cleiton Antônio Nunes and Ana Carla Marques Pinheiro

    Version of Record online : 25 SEP 2014, DOI: 10.1111/ijfs.12670

  13. EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE

    Journal of Sensory Studies

    Volume 10, Issue 1, April 1995, Pages: 25–44, TERRI ROBERTSON ROSETT and BARBARA P. KLEIN

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-459X.1995.tb00003.x

  14. KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems

    Journal of Food Science

    Volume 60, Issue 4, July 1995, Pages: 849–853, TERRI ROBERTSON ROSElT, ZHAOHUI WU, SHELLY J. SCHMIDT, DANIEL M. ENNIS and BARBARA P. KLEIN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06245.x

  15. PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS

    Journal of Sensory Studies

    Volume 8, Issue 2, June 1993, Pages: 115–120, H. TUORILA and L. VAINIO

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-459X.1993.tb00206.x

  16. Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock

    Journal of Food Science

    Volume 73, Issue 6, August 2008, Pages: S321–S325, M. Manabe

    Version of Record online : 10 JUL 2008, DOI: 10.1111/j.1750-3841.2008.00844.x

  17. Perceived taste of NaCl and acid mixtures in water and bread

    International Journal of Food Science & Technology

    Volume 27, Issue 2, April 1992, Pages: 201–211, ULLA HELLEMANN

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb01196.x

  18. Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

    Journal of Texture Studies

    Volume 44, Issue 5, October 2013, Pages: 397–408, Marion Guilloux, Carole Prost, Clément Catanéo, Guénaelle Leray, Sylvie Chevallier, Alain Le Bail and Laurent Lethuaut

    Version of Record online : 29 MAY 2013, DOI: 10.1111/jtxs.12029

  19. Soy sauce odour induces and enhances saltiness perception

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2215–2221, Napapan Chokumnoyporn, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12885

  20. RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES

    Journal of Sensory Studies

    Volume 8, Issue 4, December 1993, Pages: 283–300, RHODA SCHANTZ and JANE BOWERS

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-459X.1993.tb00220.x