(Q37644319)

21 August 2017

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title

Strategies to reduce sodium consumption: a food industry perspective (English)

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21 August 2017

Mariska Dötsch

1

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21 August 2017

Johanneke Busch

2

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21 August 2017

Max Batenburg

3

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21 August 2017

Gie Liem

4

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21 August 2017

Erwin Tareilus

5

1 reference

21 August 2017

Rudi Mueller

6

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21 August 2017

Gert Meijer

7

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21 August 2017

publication date

1 November 2009

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Critical Reviews in Food Science and Nutrition

21 August 2017

published in

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21 August 2017

volume

49

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21 August 2017

issue

10

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21 August 2017

page(s)

841-851

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High salt intake. Sensory and behavioral factors

21 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Crossmodal identification

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Dietary sources of nutrients among US adults, 1994 to 1996.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Salt appetite: a neurohormonal viewpoint.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Effect of sucrose on the perceived flavor intensity of chewing gum.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: use of signal detection measures with continuous monitoring of the oral environment

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Reducing salt: A challenge for the meat industry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Effects of perceived and imagined odors on taste detection

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Odor-induced changes in taste perception

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Blood pressure response to changes in sodium and potassium intake: a metaregression analysis of randomised trials

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Controlled continuous flow delivery system for investigating taste-aroma interactions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. Intersalt Cooperative Research Group

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Bread as a source of salt: an international comparison

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Sodium intake and hypertension

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Global burden of hypertension: analysis of worldwide data

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Bitterness suppression as revealed by split-tongue taste stimulation in humans

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

By how much does dietary salt reduction lower blood pressure? III--Analysis of data from trials of salt reduction

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

21 January 2018

The discovery of umami

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Relative contributions of dietary sodium sources

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Identification of the Taste Enhancer Alapyridaine in Beef Broth and Evaluation of Its Sensory Impact by Taste Reconstitution Experiments

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Odor-taste interactions: effects of attentional strategies during exposure.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Attitudes to food and the role of food in life in the U.S.A., Japan, Flemish Belgium and France: possible implications for the diet-health debate

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. DASH-Sodium Collaborative Research Group

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Twin study of the heritability of recognition thresholds for sour and salty taste

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Impact of the Pick the Tick food information programme on the salt content of food in New Zealand

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Viscosity and flavour perception: Why is starch different from hydrocolloids?

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

Salt enhances flavour by suppressing bitterness

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044297

10.1080/10408390903044297

21 January 2018

Identifiers

DOI

1 reference

21 August 2017

1 reference