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3 clinical studies listed.
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Tundra lists 3 Sensory Evaluation clinical trials. Each listing includes eligibility criteria, study locations, and direct links to research sites in the Tundra directory.
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NCT07397754
Sodium-rich COndiments Unifying Health and Taste
This research aims to develop an evidence-based classification for sodium-rich condiments (natremic index) based on their CVD-related risks. It is hypothesised that the acute cardiovascular and physiological response (effectively extrapolated to long-term CVD risks) to meals prepared with various sodium-rich condiments can be leveraged upon for the development of such an index that will systematically classify sodium-rich condiments based on the risk they present to cardiovascular health.
Gender: All
Ages: 50 Years - 75 Years
Updated: 2026-02-09
NCT07127393
Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake
The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.
Gender: MALE
Ages: 19 Years - 35 Years
Updated: 2025-08-17
1 state
NCT06736834
Sensory Evaluation of Chinese Specialty Foods
This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.
Gender: All
Ages: 18 Years - 30 Years
Updated: 2024-12-17