sauce

Known as: sauces 
 
National Institutes of Health

Papers overview

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Highly Cited
2009
Highly Cited
2009
Alcohol consumption alters consciousness in ways that make drinking both alluring and hazardous. Recent advances in the study of… (More)
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Highly Cited
2008
Highly Cited
2008
Prior research shows that social rejection elicits aggression. In this study, we investigated whether this is moderated by… (More)
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2005
2005
Soy sauce is a seasoning agent with a salty taste and a distinct aroma suggestive of meat extracts. The sauce is made by… (More)
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2005
2005
One cost-effective strategy for controlling iron deficiency is the fortification of staple foods or condiments with iron. We… (More)
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Highly Cited
2004
Highly Cited
2004
BACKGROUND In previous studies, dietary patterns were derived in different populations without regard to a specific outcome… (More)
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Highly Cited
2003
Highly Cited
2003
BACKGROUND Fish sauce is consumed daily by a large proportion of the Vietnamese population and could therefore be a potentially… (More)
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2002
2002
To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce… (More)
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Review
2002
Review
2002
The main barriers to successful iron fortification are the following: 1) finding an iron compound that is adequately absorbed but… (More)
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Highly Cited
2000
Highly Cited
2000
A method for the determination of underivatized amino acids based on capillary electrophoresis coupled to electrospray ionization… (More)
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Highly Cited
1998
Highly Cited
1998
The hypothesis that mortality salience (MS) motivates aggression against worldview-threatening others was tested in 4 studies. In… (More)
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