Nutrition literacy and salt reduction measures: a mediating role of salt reduction intention by Xiaoting Hu, Yuhui Sun, Xi Tian, Huaqing Liu

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Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods by Sara R. Jaeger, Hanna Johannesson, Josefin Svensson, Madeleine Jönsson, Anna Calvén, Karin Wendin

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Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives by Chuanlong Yu, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, Wenjun Wang

Subjects: “…salt reduction…”
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Strengthening salt reduction policy for Malaysia through proposed maximum salt targets of selected processed food groups by Ying Qian Ong, Suzana Shahar, Hasnah Haron, Nurul Fatin Malek Rivan, Hamdan Mohamad, Musaalbakri Abdul Manan, Wan Zunairah Wan Ibadullah, Viola Michael, Sonia Pombo-Rodrigues, Feng J He, Graham A MacGregor

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Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake by Qian Jiang, Jiayi Yan, Chen Song, Yunning Yang, Guangyuan Chen, Fanhua Kong, Jingfeng Yang, Shuang Song

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Interventions to reduce dietary salt intake in the out-of-home food sector: a systematic review by Victoria Olubunmi Olarewaju, Yee-How Say, Yook-Chin Chia

Subjects: “…Salt reduction intervention…”
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Inorganic improver and straw returning promote corn growth and improve the quality of saline soils by Jipeng Wang, Junchuan Huang, Xinyu Hou, Quangang Yang, Hong Pan, Hui Wang, Fei Han, Yanhong Lou, Yuping Zhuge

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Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef by Chongxian Zheng, Pengsen Wang, Mingming Huang, Tong Jiang, Jianying Zhao, Yanwei Mao, Huixin Zuo

Subjects: “…salt reduction…”
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Enhancing Salty Taste Perception in Stroke Patients via Anodal Electrical Stimulation to the Chin by Masahito Katsuki, Taiki Fukushima, Naomichi Wada, Tetsuya Goto, Ayana Imai, Yasuko Hanaoka, Takuji Yasude, Kazuma Kaneko, Tetsuyoshi Horiuchi

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Alkaline Amino Acids for Salt Reduction in Surimi: A Review by Tong Shi, Guxia Wang, Yu Xie, Wengang Jin, Xin Wang, Mengzhe Li, Yuanxiu Liu, Li Yuan

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Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham by Juan CHEN, Yuanyi ZHONG, Guowen FU, Hongbin PAN, Haibiao ZHANG, Chuanfeng WU, Chaokui QIAN, Jiangping FAN

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Evaluation of PAMAM Dendrimer-Stabilized Gold Nanoparticles: Two-Stage Procedure Synthesis and Toxicity Assessment in MCF-7 Breast Cancer Cells by Agnieszka Maria Kołodziejczyk, Magdalena Grala, Łukasz Kołodziejczyk

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