Works matching DE "SWEETNESS (Taste)"
Results: 1751
Detection of Honey Adulteration by Liquid Chromatography—High-Resolution Mass Spectrometry: Results from an EU Coordinated Action.
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- Separations (2297-8739), 2025, v. 12, n. 2, p. 47, doi. 10.3390/separations12020047
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Implicit Measurement of Sweetness Intensity and Affective Value Based on fNIRS.
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- Chemosensors, 2025, v. 13, n. 2, p. 36, doi. 10.3390/chemosensors13020036
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Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea.
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- Foods, 2025, v. 14, n. 4, p. 588, doi. 10.3390/foods14040588
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Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.
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- Foods, 2025, v. 14, n. 4, p. 560, doi. 10.3390/foods14040560
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Evaluation of the Effects of Asparagus Decline Syndrome on Yield and Quality Parameters over Three Years in Western Europe.
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- Horticulturae, 2025, v. 11, n. 2, p. 159, doi. 10.3390/horticulturae11020159
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"Promises Are Merely Sweet Lies": Mandatory Motherhood and Migration in Nicole Dennis-benn's Patsy.
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- Caribbean Quarterly, 2021, v. 67, n. 3, p. 267, doi. 10.1080/00086495.2021.1957447
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A TASTE MAP.
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- Grain Magazine, 2017, v. 45, n. 1, p. 86
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Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 8, p. 1600, doi. 10.1271/bbb.110081
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pH-Dependent Structural Change in Neoculin with Special Reference to Its Taste-Modifying Activity.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 11, p. 2552, doi. 10.1271/bbb.90524
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Diners, dudes, and diets: How gender and power collide in food media and culture.
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- Journal of American Culture, 2024, v. 47, n. 4, p. 329, doi. 10.1111/jacc.13573
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Virtual taste: digital simulation of taste sensations via electric, thermal, and hybrid stimulations.
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- Multimedia Tools & Applications, 2024, v. 83, n. 19, p. 56517, doi. 10.1007/s11042-023-17690-y
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Morphological and pomological characterizations of almond (Prunus amygdalus L.) genotypes to choose the late-blooming superiors.
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- Euphytica, 2021, v. 217, n. 3, p. 1, doi. 10.1007/s10681-021-02777-0
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Yield and miraculin content of nine miracle fruit (Synsepalum Dulcificum) morphotypes.
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- Euphytica, 2020, v. 216, n. 11, p. 1, doi. 10.1007/s10681-020-02710-x
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Taste alteration after gastrectomy in patients with gastric cancer.
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- Surgery Today, 2021, v. 51, n. 5, p. 777, doi. 10.1007/s00595-020-02194-1
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- Article
Efficacy of surgical helmet systems for protection against COVID-19: a double-blinded randomised control study.
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- International Orthopaedics, 2021, v. 45, n. 1, p. 39, doi. 10.1007/s00264-020-04796-3
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Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2445, doi. 10.1007/s00217-024-04551-7
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Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 537, doi. 10.1007/s00217-022-04151-3
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Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 387, doi. 10.1007/s00217-022-04124-6
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Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 167, doi. 10.1007/s00217-022-04142-4
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Isolation and identification of sweet substances and sweet aftertaste substances in the fruit of Phyllanthus emblica.
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- European Food Research & Technology, 2022, v. 248, n. 12, p. 3003, doi. 10.1007/s00217-022-04107-7
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Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2665, doi. 10.1007/s00217-022-04061-4
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A survey on computational taste predictors.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2215, doi. 10.1007/s00217-022-04044-5
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Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1733, doi. 10.1007/s00217-022-04001-2
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Modification on the length of glucosyl chain in glucosyl steviol glycosides and its effect on product taste quality.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1703, doi. 10.1007/s00217-022-03997-x
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Influence of drying methods on the structure, mechanical and sensory properties of strawberries.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1859, doi. 10.1007/s00217-021-03682-5
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Characterization of aroma, sensory and taste properties of Angelica keiskei tea.
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- European Food Research & Technology, 2021, v. 247, n. 7, p. 1665, doi. 10.1007/s00217-021-03737-7
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The content of carotenoids and tocochromanols in bitter, semi-sweet and sweet apricots depending on different harvest times and geographical regions.
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- European Food Research & Technology, 2021, v. 247, n. 7, p. 1609, doi. 10.1007/s00217-021-03688-z
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The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice.
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- Trends in Sciences, 2024, v. 21, n. 5, p. 1, doi. 10.48048/tis.2024.7363
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Sweet Threshold and Fasting Blood Glucose Levels in Adolescents at Surabaya Indonesia.
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- Amerta Nutrition, 2024, v. 8, n. 4, p. 625, doi. 10.20473/amnt.v8i4.2024.625-631
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EFFECTS OF THE COVID-19 PANDEMIC ON FOOD INTAKE, PHYSICAL ACTIVITY AND ANTHROPOMETRY OF BRAZILIAN UNDERGRADUATE STUDENTS.
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- Revista Foco (Interdisciplinary Studies Journal), 2023, v. 16, n. 9, p. 1, doi. 10.54751/revistafoco.v16n9-013
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ACEITAÇÃO SENSORIAL, INTENÇÃO DE COMPRA E TESTE DO IDEAL DE AMOSTRAS COMERCIAIS DE REFRIGERANTE SABOR UVA.
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- Revista Foco (Interdisciplinary Studies Journal), 2023, v. 16, n. 2, p. 1, doi. 10.54751/revistafoco.v16n2-171
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قواعد وحتريرات رواية قالون تأليف: حممد حسني عبد الرسول العامري الشرقاوي املصري)املتوفى: 1383هـ( دراسة وحتقيق.
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- Journal of The Iraqi University, 2021, v. 52, n. 3, p. 73
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أنواع المقدمات في قصيدة المدح الع : الصاحب بن عباد أنموذج ا.
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- Adab Al-Basrah, 2021, v. 97, n. 2, p. 45
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- Article
ИССЛЕДОВАНИЕ ВЛИЯНИЯ НИЗКОТЕМПЕРАТУРНОГО ХРАНЕНИЯ НА ВКУСО-АРОМАТИЧЕСКИЕ СВОЙСТВА СОРБЕ НА ОСНОВЕ ДЫНИ
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- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 1, p. 162
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T1R2/T1R3 polymorphism affects sweet and fat perception: Correlation between SNP and BMI in the context of obesity development.
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- Human Genetics, 2025, v. 144, n. 1, p. 15, doi. 10.1007/s00439-024-02690-1
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Nutrient matter, fatty acids, in vitro gas production and digestion of herbage and silage quality of yellow sweet clover (Melilotus officinalis L.) at different phenological stages.
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- Journal of Animal & Feed Sciences, 2021, v. 30, n. 2, p. 128, doi. 10.22358/jafs/136401/2021
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Morus alba L. Leaves (WML) Modulate Sweet (TAS1R) and Bitter (TAS2R) Taste in the Studies on Human Receptors – A New Perspective on the Utilization of White Mulberry Leaves in Food Production?
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 4, p. 748, doi. 10.1007/s11130-023-01107-0
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- Article
Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 2, p. 250, doi. 10.1007/s11130-022-00973-4
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Sensory Profilesof Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 988, doi. 10.12944/CRNFSJ.9.3.26
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Acceptance of Stevia as A Sugar Substitute and its Determinants among Health Educated Individuals.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 226, doi. 10.12944/CRNFSJ.8.1.21
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- Article
DIARY OF FIELD RESEARCH BY PARTICIPANT OBSERVATION ON THE TRIP TO PONTUS (NORTHERN AND NORTH-EASTERN TURKEY), ORGANIZED BY FOKION FUNDUKIDIS* (THESSALONIKI, GREECE), WITH DESCENDANTS OF PONTUS "REFUGEES" IN SEARCH OF THEIR "ROOTS".
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- Annuaire Roumain d'Anthropologie, 2019, v. 56, p. 137
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Recovery of sweet taste preference in adult rats following bilateral chorda tympani nerve transection.
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- PeerJ, 2022, p. 1, doi. 10.7717/peerj.14455
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Genome-wide identification of the SWEET gene family mediating the cold stress response in Prunus mume.
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- PeerJ, 2022, p. 1, doi. 10.7717/peerj.13273
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Biochemical and transcriptomic analyses reveal that critical genes involved in pigment biosynthesis influence leaf color changes in a new sweet osmanthus cultivar 'Qiannan Guifei'.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.12265
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According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences.
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- PeerJ, 2019, p. 1, doi. 10.7717/peerj.8198
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Molecular evolution of umami/sweet taste receptor genes in reptiles.
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- PeerJ, 2018, p. 1, doi. 10.7717/peerj.5570
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Notes on diet and anthropogenic food consumption of habituated silvered langurs (Trachypithecus cristatus) at Bukit Melawati, Kuala Selangor, Selangor, Malaysia.
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- Malayan Nature Journal, 2021, v. 73, n. 1, p. 1
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Lifestyles of university students from a nutrition and dietetics program.
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- Duazary. Revista de la Facultad de Ciencias de la Salud, 2023, v. 20, n. 1, p. 34, doi. 10.21676/2389783X.5107
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- Article
Evaluation of gustatory functions in patients with laryngopharyngeal reflux.
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- ENT Updates, 2018, v. 8, n. 3, p. 139, doi. 10.32448/entupdates.476313
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- Article
SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 75, doi. 10.15673/fst.v17i3.2657
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