{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,8,15]],"date-time":"2025-08-15T00:22:53Z","timestamp":1755217373117,"version":"3.43.0"},"reference-count":16,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2003,6,1]],"date-time":"2003-06-01T00:00:00Z","timestamp":1054425600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2003,6,1]],"date-time":"2003-06-01T00:00:00Z","timestamp":1054425600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plant Foods Hum Nutr"],"published-print":{"date-parts":[[2003,6]]},"DOI":"10.1023\/a:1024454017496","type":"journal-article","created":{"date-parts":[[2003,9,15]],"date-time":"2003-09-15T13:22:37Z","timestamp":1063632157000},"page":"165-177","source":"Crossref","is-referenced-by-count":2,"title":["Sensory and physical properties of peanut brittle prepared in different types of cookware and with different levels of sodium bicarbonate"],"prefix":"10.1007","volume":"58","author":[{"given":"L.H.","family":"McKee","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J.","family":"Christopher","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M.","family":"Remmenga","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","reference":[{"key":"311918_CR1","first-page":"63","volume":"53","author":"NH Mermelstein","year":"1999","unstructured":"Mermelstein NH (1999) Confectionary processing. Food Tech 53: 63-65.","journal-title":"Food Tech"},{"key":"311918_CR2","first-page":"218","volume-title":"Introductory Foods","author":"M Bennion","year":"2000","unstructured":"Bennion M, Scheule B (2000) Introductory Foods. 11th ed. Upper Saddle River, NJ: Prentice-Hall Inc., pp 218-224.","edition":"11th ed."},{"key":"311918_CR3","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s001289900292","volume":"58","author":"N Fimreite","year":"1997","unstructured":"Fimreite N, Hansen OO, Pettersen HC (1997) Aluminum concentrations in selected foods prepared in aluminum cookware and its implications for human health. Bull Environ Cont Tox 58: 1-7.","journal-title":"Bull Environ Cont Tox"},{"key":"311918_CR4","doi-asserted-by":"crossref","first-page":"1546","DOI":"10.1111\/j.1365-2621.1988.tb09320.x","volume":"53","author":"AN Mistry","year":"1988","unstructured":"Mistry AN, Brittin HC, Stoecker BJ (1988) Availability of iron from food cooked in an iron utensil determined by an in vitro method. J Food Sci 53: 1546-1548, 1573.","journal-title":"J Food Sci"},{"issue":"2","key":"311918_CR5","doi-asserted-by":"crossref","first-page":"584","DOI":"10.1111\/j.1365-2621.1991.tb05331.x","volume":"56","author":"YJ Cheng","year":"1991","unstructured":"Cheng YJ, Brittin HC (1991) Iron in food: Effect of continued use of iron cookware. J Food Sci 56(2): 584-585.","journal-title":"J Food Sci"},{"issue":"6","key":"311918_CR6","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1016\/S0002-8223(97)00166-1","volume":"97","author":"J Park","year":"1997","unstructured":"Park J, Brittin HC (1997) Increased iron content of food due to stainless steel cookware. J Am Diet Assoc 97(6): 659-661.","journal-title":"J Am Diet Assoc"},{"key":"311918_CR7","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1365-2621.1986.tb10821.x","volume":"51","author":"ML Jones","year":"1986","unstructured":"Jones ML, Ray EE, Thomas JD, Tsao HM (1986) Effects of electrical stimulation, hotboning and mixing vs tumbling on the physical and chemical properties of beef logs. J Food Sci 51: 1-4.","journal-title":"J Food Sci"},{"key":"311918_CR8","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1111\/j.1365-2621.1995.tb09833.x","volume":"60","author":"LH McKee","year":"1995","unstructured":"McKee LH, Ray EE, Remmenga M, Christopher J (1995) Quality evaluation of chile-flavored jerky-type extruded products from meat and potato flour. J Food Sci 60: 587-591.","journal-title":"J Food Sci"},{"key":"311918_CR9","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1111\/j.1745-4603.1973.tb00665.x","volume":"4","author":"G Civille","year":"1973","unstructured":"Civille G, Szczesniak AS (1973) Guidelines to training a texture profile panel. J Text Stud 4: 204-223.","journal-title":"J Text Stud"},{"key":"311918_CR10","first-page":"15","volume-title":"Manual on Descriptive Analysis Testing for Sensory Evaluation, ASTM Manual Series, MNL 13","author":"H Stone","year":"1992","unstructured":"Stone H (1992) Quantitative descriptive analysis. In Hootman RC (ed), Manual on Descriptive Analysis Testing for Sensory Evaluation, ASTM Manual Series, MNL 13. Philadelphia, PA: American Society for Testing and Materials, pp 15-21."},{"key":"311918_CR11","first-page":"615","volume-title":"Food Chemistry","author":"RC Lindsay","year":"1985","unstructured":"Lindsay RC (1985) Flavors. In Fennema OR (ed), Food Chemistry, 2nd ed. New York, NY: Marcel Dekker Inc., pp 615-619.","edition":"2nd ed"},{"key":"311918_CR12","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1021\/jf00105a027","volume":"29","author":"Y Kato","year":"1981","unstructured":"Kato Y, Watanabe K, Sato Y (1981) Effect of some metals on the Maillard reaction of ovalbumin. J Agric Food Chem 29: 540-543.","journal-title":"J Agric Food Chem"},{"key":"311918_CR13","first-page":"96","volume-title":"Food Chemistry","author":"RL Whistler","year":"1985","unstructured":"Whistler RL, Daniel JR (1985) Carbohydrates. In Fennema OR (ed), Food Chemistry, 2nd ed. New York, NY: Marcel Dekker Inc., pp 96-108.","edition":"2nd ed"},{"key":"311918_CR14","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1037\/h0046270","volume":"57","author":"JG Beebe-Center","year":"1959","unstructured":"Beebe-Center JG, Rogers MS, Atkinson WH, O'Connell DN (1959) Sweetness and saltiness of compound solution of sucrose and sodium chloride as a function of concentration of solutes. J Exp Psy 57: 231-234.","journal-title":"J Exp Psy"},{"key":"311918_CR15","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1002\/jsfa.2740040708","volume":"4","author":"GM Chappell","year":"1953","unstructured":"Chappell GM (1953) Flavour assessment of sugar solutions. J Sci Food Agric 4: 346-350.","journal-title":"J Sci Food Agric"},{"key":"311918_CR16","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1111\/j.1365-2621.1962.tb00133.x","volume":"27","author":"RM Pangborn","year":"1962","unstructured":"Pangborn RM (1962) Taste interrelationships. III. Suprathreshold solutions of sucrose and sodium chloride. J Food Sci 27: 495-500.","journal-title":"J Food Sci"}],"container-title":["Plant Foods for Human Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1023\/A:1024454017496.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1023\/A:1024454017496\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1023\/A:1024454017496.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,8,5]],"date-time":"2025-08-05T12:58:13Z","timestamp":1754398693000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1023\/A:1024454017496"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2003,6]]},"references-count":16,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2003,6]]}},"alternative-id":["311918"],"URL":"https:\/\/doi.org\/10.1023\/a:1024454017496","relation":{},"ISSN":["0921-9668","1573-9104"],"issn-type":[{"type":"print","value":"0921-9668"},{"type":"electronic","value":"1573-9104"}],"subject":[],"published":{"date-parts":[[2003,6]]}}}