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2025
Sood, S., Methven, L. and Cheng, Q. 
ORCID: https://orcid.org/0000-0001-8198-8556
(2025)
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review.
Critical Reviews in Food Science and Nutrition, 65 (18).
pp. 3444-3458.
ISSN 1549-7852
doi: 10.1080/10408398.2024.2365962
2024
Sood, S. (2024) Can samphire be the new salt? Understanding the chemical composition, sensory perception and aroma profiling of samphire as a salt substitute. PhD thesis, University of Reading. doi: 10.48683/1926.00116806