Sensory characteristics of wholegrain and bran-rich cereal foods – A review by Heiniö, R.L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., de Kock, H.L., Hersleth, M., Poutanen, K.

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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions by Noort, Martijn W.J., van Haaster, Daan, Hemery, Youna, Schols, Henk A., Hamer, Rob J.

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Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride by Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus, Hamer, Rob J.

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Nutritional impact of sodium reduction strategies on sodium intake from processed foods by Hendriksen, M A H, Verkaik-Kloosterman, J, Noort, M W, van Raaij, J M A

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Saltinessenhancement by taste contrast in bread prepared with encapsulated salt by Noort, M.W.J, Bult, J.H.F, Stieger, M.A

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Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Sodium Intakes: A Randomized Controlled Trial by Janssen, A.M, Kremer, S, Stipriaan, W.L., van, Noort, M.W.J, Vries, J.H.M., de, Temme, E.H.M

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