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For: Manabe M, Sakaue R, Obata A. Contribution of the retronasal odor of soy sauce to salt reduction. J Food Sci 2020;85:2523-2529. [PMID: 32654181 DOI: 10.1111/1750-3841.15332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/10/2020] [Accepted: 05/18/2020] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Segura-Borrego MP, Ubeda C, Pastor O, Callejón RM, Morales ML. Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:3894-3901. [PMID: 38308484 DOI: 10.1002/jsfa.13270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 12/13/2023] [Accepted: 01/01/2024] [Indexed: 02/04/2024]
2
Spence C. Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption. Foods 2022;11:foods11193092. [PMID: 36230166 PMCID: PMC9563062 DOI: 10.3390/foods11193092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/01/2022] [Indexed: 11/26/2022]  Open
3
Ai Y, Han P. Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
4
Spence C. Factors affecting odour-induced taste enhancement. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104393] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
5
Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022;9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022]  Open
6
Wise PM, Ledyard A. Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol. CHEMOSENS PERCEPT 2022;15:70-86. [PMID: 35233259 PMCID: PMC8873352 DOI: 10.1007/s12078-022-09295-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 02/01/2022] [Indexed: 01/11/2023]
7
Effect of fermentation conditions on the formation of ammonium salt in soy sauce. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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