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Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes.
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- Nutrients, 2024, v. 16, n. 9, p. 1357, doi. 10.3390/nu16091357
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- Article
Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022.
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- Nutrients, 2024, v. 16, n. 2, p. 292, doi. 10.3390/nu16020292
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- Article
Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review.
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- Nutrients, 2019, v. 11, n. 10, p. 2285, doi. 10.3390/nu11102285
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- Article
The Nutritional Quality of Plant-Based Foods.
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- Sustainability (2071-1050), 2023, v. 15, n. 4, p. 3324, doi. 10.3390/su15043324
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- Article
review of the flavor profile of metal salts: understanding the complexity of metallic sensation.
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- Chemical Senses, 2021, v. 46, p. 1, doi. 10.1093/chemse/bjab043
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- Article
Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype.
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- Chemical Senses, 2020, v. 45, n. 5, p. 383, doi. 10.1093/chemse/bjaa028
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- Article
Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31.
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- Chemical Senses, 2015, v. 40, n. 6, p. 437, doi. 10.1093/chemse/bjv027
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- Article
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.
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- Foods, 2023, v. 12, n. 16, p. 3116, doi. 10.3390/foods12163116
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- Article
Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste.
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- Foods, 2023, v. 12, n. 6, p. 1297, doi. 10.3390/foods12061297
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- Article
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.
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- Foods, 2022, v. 11, n. 7, p. 941, doi. 10.3390/foods11070941
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- Article
Functional Performance of Plant Proteins.
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- Foods, 2022, v. 11, n. 4, p. 594, doi. 10.3390/foods11040594
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- Article
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance.
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- Foods, 2021, v. 10, n. 4, p. 725, doi. 10.3390/foods10040725
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- Article
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.
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- Foods, 2021, v. 10, n. 2, p. 260, doi. 10.3390/foods10020260
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- Article
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review.
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- Foods, 2020, v. 9, n. 9, p. 1334, doi. 10.3390/foods9091334
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- Article
Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics.
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- Frontiers in Genetics, 2022, v. 13, p. 1, doi. 10.3389/fgene.2022.960154
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- Article
Unpacking Consumer Preferences: Perceptions and Sustainability of Packaging Material for Orange Juice.
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- Sustainability (2071-1050), 2024, v. 16, n. 14, p. 6202, doi. 10.3390/su16146202
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- Article
Taste loss in cancer patients: clinicians’ perceptions of educational materials and diagnostic tools.
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- Supportive Care in Cancer, 2023, v. 31, n. 6, p. 1, doi. 10.1007/s00520-023-07794-4
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- Article
Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs.
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- Foods, 2024, v. 13, n. 10, p. 1460, doi. 10.3390/foods13101460
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- Article
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.
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- Foods, 2024, v. 13, n. 7, p. 984, doi. 10.3390/foods13070984
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- Article
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 2206, doi. 10.1111/1541-4337.12718
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- Article
Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency.
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- Chemosensory Perception, 2015, v. 8, n. 3, p. 149, doi. 10.1007/s12078-015-9196-5
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- Article