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Dopamine D1 and D2 antagonists reduce the acquisition and expression of flavor-preferences conditioned by fructose in ratsBAKER, Robert M; SHAH, Mamta J; SCLAFANI, Anthony et al.Pharmacology, biochemistry and behavior. 2003, Vol 75, Num 1, pp 55-65, issn 0091-3057, 11 p.Article

Same genetic components underlie different measures of sweet taste preferenceKESKITALO, Kaisu; TUORILA, Hely; SPECTOR, Tim D et al.The American journal of clinical nutrition. 2007, Vol 86, Num 6, pp 1663-1669, issn 0002-9165, 7 p.Article

Dissimilar sweet proteins from plants: Oddities or normal components?PICONE, Delia; TEMUSSI, Piero Andrea.Plant science (Limerick). 2012, Vol 195, pp 135-142, issn 0168-9452, 8 p.Article

Sweet taste preference and personality traits using a white wineSALIBA, Anthony J; WRAGG, Kate; RICHARDSON, Paul et al.Food quality and preference. 2009, Vol 20, Num 8, pp 572-575, issn 0950-3293, 4 p.Article

Insensitive issue : TASTEMITCHELL CROW, James.Nature (London). 2012, Vol 486, Num 7403, issn 0028-0836, S12-S13Article

Inhibition of sweet taste in humans by methyl-4,6-dichloro-4,6-dideoxy-α-D-galactopyranosideSCHIFFMAN, S; SUGARMAN, D; JAKINOVICH, W. JR et al.Chemical senses. 1987, Vol 12, Num 1, pp 71-76, issn 0379-864XArticle

Gustatory reaction time to various sweeteners in human adultsYAMAMOTO, T; KATO, T; MATSUO, R et al.Physiology & behavior. 1985, Vol 35, Num 3, pp 411-415, issn 0031-9384Article

Rated taste perception in two cultural groupsBERTINO, M; BEAUCHAMP, G. K; JEN, K.-L. C et al.Chemical senses. 1983, Vol 8, Num 1, pp 3-15, issn 0379-864XArticle

Interaction of thaumatin with carrageenans. IV, Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4OHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1991, Vol 5, Num 4, pp 375-391, issn 0268-005XArticle

Perceived intensity of the taste of sugar mixtures and acid mixturesCURTIS, D. W; STEVENS, D. A; LAWLESS, H. T et al.Chemical senses. 1984, Vol 9, Num 2, pp 107-120, issn 0379-864XArticle

SweetnessBIRCH, G. G.Archives of disease in childhood. 1986, Vol 61, Num 12, pp 1153-1154, issn 0003-9888Article

Accession of sweet stimuli to receptors. I: Absolute dominance of one molecular species in binary mixturesMUNTON, S. L; BIRCH, G. G.Journal of theoretical biology. 1985, Vol 112, Num 3, pp 539-551, issn 0022-5193Article

Interactions of the Sweet-Tasting Proteins Thaumatin and Lysozyme with the Human Sweet-Taste ReceptorIDE, Nobuyuki; SATO, Eriko; OHTA, Keisuke et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 13, pp 5884-5890, issn 0021-8561, 7 p.Article

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste ModulatorHILLMANN, Hedda; MATTES, Juliane; BROCKHOFF, Anne et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 9974-9990, issn 0021-8561, 17 p.Article

Studies on Taste : Molecular Biology and Food ScienceABE, Keiko.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 7, pp 1647-1656, issn 0916-8451, 10 p.Article

The Association between Perceived Sweetness Intensity and Dietary Intake in Young AdultsCICERALE, Sara; RIDDELL, Lynnette J; KEAST, Russell S. J et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, H31-H35Article

Des solutions pour renforcer la perception sucrée sans utiliser le sucre : Sucres et édulcorants = Solutions for reinforcing sweet flavour with no sugarLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 569, pp 42-48, issn 0035-4244, 5 p.Article

Sweetness with calorie reductionFood ingredients & processing international. 1992, Num MAR, pp 15-19Article

Effects of gymnemic acid on sweet taste perception in primatesGLASER, D; HELLEKANT, G; BROUWER, J. N et al.Chemical senses. 1984, Vol 8, Num 4, pp 367-374, issn 0379-864XArticle

Der differenzierte Einfluss der Geschmacksqualitäten süss und sauer auf die Parotissekretion = Effet de la saveur sucrée et acide sur la sécrétion de la glande parotide = Different influence of sweet and sourtaste on parotid secretionKEMMER, T; MALFERTHEINER, P.Research in experimental medicine. 1983, Vol 183, Num 1, pp 35-46, issn 0300-9130Article

Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying ProteinNAKAJIMA, Ken-Ichiro; KOIZUMI, Ayako; IIZUKA, Kisho et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 8, pp 1600-1602, issn 0916-8451, 3 p.Article

Time-intensity study of prolonged sweet stimuliLEE, W. E; BARRICK, D. M; WELLING, E. S et al.Journal of food science. 1992, Vol 57, Num 2, pp 524-525, issn 0022-1147, 529 [3 p.]Article

Structure-taste relationships of aspartyl tripeptide estersARIYOSHI, Y.Bulletin of the Chemical Society of Japan. 1984, Vol 57, Num 11, pp 3197-3202, issn 0009-2673Article

Use of the specificity constant Rmax/K, for rigorous comparisons of sweetener potenciesROCZNIACK, S; WALTERS, D. E.Chemical senses. 1991, Vol 16, Num 5, pp 491-495, issn 0379-864XArticle

Sensory evaluation of soft drinks with various sweetenersSCHIFFMAN, S. S; CROFTON, V. A; BEEKER, T. G et al.Physiology & behavior. 1985, Vol 34, Num 3, pp 369-377, issn 0031-9384Article

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