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A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Journal of food science, 2023-05, Vol.88 (5), p.2203-2216

2023

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Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Journal of food science, 2023-01, Vol.88 (1), p.417-429

2023

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Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

International journal of food science & technology, 2021-09, Vol.56 (9), p.4396-4407

2021

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Compendium of sodium reduction strategies in foods: A scoping review

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.1300-1335

2022

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Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads

Journal of food science, 2023-03, Vol.88 (3), p.1128-1143

2023

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Drivers of liking for reduced sodium potato chips and puffed rice

Journal of food science, 2020-01, Vol.85 (1), p.173-181

2020

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Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

Journal of food science, 2019-12, Vol.84 (12), p.3763-3773

2019

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Functionality of Sugars in Foods and Health

Comprehensive reviews in food science and food safety, 2016-05, Vol.15 (3), p.433-470

2016

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Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs

Journal of food science, 2019-09, Vol.84 (9), p.2610-2618

2019

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Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

Journal of food science, 2021-06, Vol.86 (6), p.2655-2670

2021

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Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commons

Journal of food science, 2021-06, Vol.86 (6), p.2640-2654

2021

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Recombinase-Driver Rat Lines: Tools, Techniques, and Optogenetic Application to Dopamine-Mediated Reinforcement

Neuron (Cambridge, Mass.), 2011-12, Vol.72 (5), p.721-733

2011

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R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method

Journal of food science, 2016-09, Vol.81 (9), p.S2252-S2257

2016

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Sugar reduction methods and their application in confections: a review

Food Science and Biotechnology, 2022, 31(4), , pp.387-398

2022

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Sodium Threshold in Model Reduced and Low Fat Oil‐in‐Water Emulsion Systems

Journal of food science, 2018-03, Vol.83 (3), p.791-797

2018

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Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

Journal of food science, 2014-10, Vol.79 (10), p.S2098-S2106

2014

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Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

Journal of food science, 2018-02, Vol.83 (2), p.446-453

2018

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Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products

Journal of food science, 2016-07, Vol.81 (7), p.S1782-S1790

2016

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Structural mechanisms of selectivity and gating in anion channelrhodopsins

Nature (London), 2018-09, Vol.561 (7723), p.349-354

2018

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Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods

Journal of food science, 2019-03, Vol.84 (3), p.606-612

2019

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Considering Nature and Nurture in the Etiology and Prevention of Picky Eating: A Narrative Review

Nutrients, 2020-11, Vol.12 (11), p.3409

2020

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Sample Dimensionality Effects on d′ and Proportion of Correct Responses in Discrimination Testing

Journal of food science, 2016-09, Vol.81 (9), p.S2246-S2251

2016

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Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples?

Journal of sensory studies, 2021-12, Vol.36 (6), p.n/a

2021

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Novel Creation of a Rum Flavor Lexicon Through the Use of Web‐Based Material

Journal of food science, 2017-05, Vol.82 (5), p.1216-1223

2017

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Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated Resveratrol

Journal of food science, 2016-05, Vol.81 (5), p.S1222-S1229

2016

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A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Compendium of sodium reduction strategies in foods: A scoping review

Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads

Drivers of liking for reduced sodium potato chips and puffed rice

Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

Functionality of Sugars in Foods and Health

Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs

Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commons

Recombinase-Driver Rat Lines: Tools, Techniques, and Optogenetic Application to Dopamine-Mediated Reinforcement

R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method

Sugar reduction methods and their application in confections: a review

Sodium Threshold in Model Reduced and Low Fat Oil‐in‐Water Emulsion Systems

Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products

Structural mechanisms of selectivity and gating in anion channelrhodopsins

Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods

Considering Nature and Nurture in the Etiology and Prevention of Picky Eating: A Narrative Review

Sample Dimensionality Effects on d′ and Proportion of Correct Responses in Discrimination Testing

Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples?

Novel Creation of a Rum Flavor Lexicon Through the Use of Web‐Based Material

Consumer Acceptance of Bars and Gummies with Unencapsulated and Encapsulated Resveratrol

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