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bitterness

 
National Institutes of Health

Papers overview

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2017
2017
There has been a recent growth of interest in determining whether sound (specifically music and soundscapes) can enhance not only… Expand
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2016
2016
Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on… Expand
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Highly Cited
2011
Highly Cited
2011
Following advice from the World Bank, and hoping for economic growth and independence from donors, a number of African countries… Expand
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Highly Cited
2007
Highly Cited
2007
Flavor and taste are sensorial attributes of virgin olive oil (VOO) highly appreciated by consumers. Among the organoleptic… Expand
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Highly Cited
2006
Highly Cited
2006
Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most research addresses bitterness as a… Expand
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Highly Cited
2005
Highly Cited
2005
Inadequate vegetable intake appears to increase colon cancer risk. Since genetic variation in taste influences vegetable… Expand
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Highly Cited
2004
Highly Cited
2004
BACKGROUND Phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), chemically related compounds, are probes for genetic… Expand
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Highly Cited
2002
Highly Cited
2002
The purpose of this study was to quantify the degree of suppression of the perceived bitterness of quinine by various substances… Expand
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Highly Cited
1997
Highly Cited
1997
Salts are used as flavouring agents in the cuisines of many cultures, the most commonly used being NaCl. They impart their own… Expand
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Highly Cited
1995
Highly Cited
1995
Taste interactions between salts (NaCl, LiCl, KCl, L-arginine:L-aspartic acid, Na-acetate and Na-gluconate) and bitter-tasting… Expand
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