sweet chili sauce
Selected indexed studies
- Development of a Machine Learning Model for Classifying Cooking Recipes According to Dietary Styles. (Foods, 2024) [PMID:38472780]
- Determinants and inequality of recurrent aphthous stomatitis in an Indonesian population: a cross sectional study. (BMC Oral Health, 2023) [PMID:38114965]
- A cross-cultural study of acceptability and food pairing for hot sauces. (Appetite, 2018) [PMID:29325771]
_Worker-drafted node — pending editorial review._
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Sources
- THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI. (2015) pubmed
- Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. (2020) pubmed
- Development of a Machine Learning Model for Classifying Cooking Recipes According to Dietary Styles. (2024) pubmed
- A cross-cultural study of acceptability and food pairing for hot sauces. (2018) pubmed
- Determinants and inequality of recurrent aphthous stomatitis in an Indonesian population: a cross sectional study. (2023) pubmed
- Sodium content in sauces-a major contributor of sodium intake in Malaysia: a cross-sectional survey. (2019) pubmed
- Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments. (2013) pubmed
- Dietary factors in chronic inflammation: food tolerances and intolerances of a New Zealand Caucasian Crohn's disease population. (2010) pubmed
- In-capillary derivatization with o-phthalaldehyde in the presence of 3-mercaptopropionic acid for the simultaneous determination of monosodium glutamate, benzoic acid, and sorbic acid in food samples via capillary electrophoresis with ultraviolet detection. (2016) pubmed
- Food consumption and adipose tissue DDT levels in Mexican women. (2002) pubmed