Preference for salt in a food may be alterable without a low sodium diet
暂无分享,去创建一个
[1] Alessandro Braschi,et al. Partial substitution of sodium with potassium in white bread: feasibility and bioavailability , 2009, International journal of food sciences and nutrition.
[2] M. Gillette. Flavor effects of sodium chloride , 1985 .
[3] Linda M. Bartoshuk,et al. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste , 2003 .
[4] Armand V. Cardello,et al. A labeled affective magnitude (LAM) scale for assessing food liking/disliking , 2001 .
[5] T. Thomas-Danguin,et al. Using cross-modal interactions to counterbalance salt reduction in solid foods , 2011 .
[6] G. Beauchamp,et al. Long-term reduction in dietary sodium alters the taste of salt. , 1982, The American journal of clinical nutrition.
[7] Christine L. Taylor,et al. Strategies to Reduce Sodium Intake in the United States , 2010 .
[8] M. Stieger,et al. Saltiness enhancement by taste contrast in bread prepared with encapsulated salt , 2012 .
[9] G. MacGregor,et al. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes , 2009, Journal of Human Hypertension.
[10] Karen B DeSalvo,et al. Dietary guidelines for Americans. , 2016, The American journal of clinical nutrition.
[11] N. Borhani,et al. Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study. , 1986, The American journal of clinical nutrition.
[12] N. Bobowski. A longitudinal comparison of two salt reduction strategies and acceptability of a low sodium food , 2013 .
[13] G. Beauchamp,et al. Failure to compensate decreased dietary sodium with increased table salt usage. , 1987, JAMA.
[14] Z. Vickers,et al. Determining sequential difference thresholds for sodium chloride reduction , 2012 .
[15] John Prescott,et al. Changes in liking for a no added salt soup as a function of exposure , 2012 .
[16] M. Stieger,et al. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride , 2010 .
[17] R. Mattes,et al. Relative contributions of dietary sodium sources. , 1991, Journal of the American College of Nutrition.
[18] John E. Hayes,et al. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking , 2010, Physiology & Behavior.
[19] Z. Vickers,et al. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. , 2013, Journal of dairy science.
[20] Thierry Thomas-Danguin,et al. Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. , 2009 .
[21] G. Beauchamp,et al. Increasing dietary salt alters salt taste preference , 1986, Physiology & Behavior.
[22] Robert E. Weiss,et al. Modeling Longitudinal Data , 2005 .
[23] D. Chambers,et al. A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS , 2010 .
[24] P A Breslin,et al. Suppression of bitterness by sodium: variation among bitter taste stimuli. , 1995, Chemical senses.
[25] M. Woodward,et al. A one-quarter reduction in the salt content of bread can be made without detection , 2003, European Journal of Clinical Nutrition.