bitterness

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1942-2017
051019422016

Papers overview

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2015
2015
Sweeteners are often added to liquid formulations of drugs but whether they merely make them better tasting or actually reduce… (More)
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2015
2015
Multiple psychophysical gene-association studies suggest a single nucleotide polymorphism (SNP) within the bitter receptor gene… (More)
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2014
2014
Sensory evaluation can be problematic for ingredients with a bitter taste during research and development phase of new food… (More)
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2014
2014
BACKGROUND Genetic variation in chemosensory genes can explain variability in individual's perception of and preference for many… (More)
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2013
2013
In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately… (More)
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2013
2013
Demand for nonnutritive sweeteners continues to increase due to their ability to provide desirable sweetness with minimal… (More)
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2007
2007
Flavor and taste are sensorial attributes of virgin olive oil (VOO) highly appreciated by consumers. Among the organoleptic… (More)
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2002
2002
The purpose of this study was to quantify the degree of suppression of the perceived bitterness of quinine by various substances… (More)
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2002
2002
The effect of oral capsaicin on taste sensations in humans was reinvestigated with attention to methodological issues raised in… (More)
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2000
2000
Certain roasted peanut quality sensory attributes have been shown to be heritable. Currently the only means of measuring these… (More)
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