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New taste-blind substances. Studies on the sensory divergence of bitterness to the taste-blindness of 2-mercaptoimidazoline, 2-mercaptobenzothiazole and their derivatives, with special reference to their molecular structure = Nouvelles substances masquant le goût. Etudes de la divergence sensorielle de la perception de l'amertume et le pouvoir de masquage du goût de la mercapto-2-imidazoline, du mercapto-2-benzothiazole et de leurs dérivés, avec référence particulière à leur structure moléculaireKOUGE, K; KOIZUMI, T; ISHIBASHI, N et al.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1941-1945, issn 0002-1369Article

Taste receptor genesBACHMANOV, Alexander A; BEAUCHAMP, Gary K.Annual review of nutrition. 2007, Vol 27, pp 389-414, issn 0199-9885, 26 p.Article

Influence of aging on taste of hot coffee treated by tourmalineSHIGENOBU, K; YAZAWA, A; MATSUMURA, T et al.European conference on smart structures and materials in conjunctionInternational conference on micromechanics, intelligent materials and robotics. 1998, pp 809-812, isbn 0-7503-0547-9Conference Paper

Consumption of sweet, salty, sour, and bitter solutions by selectively bred alcohol-preferring and alcohol-nonpreferring lines of ratsSTEWART, R. B; RUSSELL, R. N; LUMENG, L et al.Alcoholism, clinical and experimental research. 1994, Vol 18, Num 2, pp 375-381, issn 0145-6008Article

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Healthier frozen desserts get a taste of success : Frozen desserts: formulating, manufacturing, and marketingHOLLINGSWORTH, Pierce.Food technology (Chicago). 2003, Vol 57, Num 5, pp 26-30, issn 0015-6639, 4 p.Article

Differential changes in taste perception induced by benzoic acid pricklingOTERO-LOSADA, M. E.Physiology & behavior. 2003, Vol 78, Num 3, pp 415-425, issn 0031-9384, 11 p.Article

Finding the universally acceptable taste = La recherche d'un goût acceptable par tout le mondeSINKI, G. S.Food technology (Chicago). 1988, Vol 42, Num 7, pp 90-93, issn 0015-6639Article

Carbonation interactions with sweetness and sournessYAU, N. J. N; MCDANIEL, M. R.Journal of food science. 1992, Vol 57, Num 6, pp 1412-1416, issn 0022-1147Article

The psychophysical relationship between color and sodium chloride concentrations in model systems = Corrélation psychophysique entre la couleur et les concentrations en chlorure de sodium, en systèmes modèlesGIFFORD, S. R; CLYDESDALE, F. M.Journal of food protection. 1986, Vol 49, Num 12, pp 977-982, issn 0362-028XArticle

The receptors and cells for mammalian taste : Chemical sensingCHANDRASHEKAR, Jayaram; HOON, Mark A; RYBA, Nicholas J. P et al.Nature (London). 2006, Vol 444, Num 7117, pp 288-294, issn 0028-0836, 7 p.Article

The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wineFISCHER, U; NOBLE, A. C.American journal of enology and viticulture. 1994, Vol 45, Num 1, pp 6-10, issn 0002-9254Article

Suprathreshold sour taste intensity and pleasantness perception with ageCHAUHAN, J; HAWRYSH, Z. J.Physiology & behavior. 1988, Vol 43, Num 5, pp 601-607, issn 0031-9384Article

Bitterness suppression as revealed by split-tongue taste stimulation in humansKROEZE, J. H. A; BARTOSHUK, L. M.Physiology & behavior. 1985, Vol 35, Num 5, pp 779-783, issn 0031-9384Article

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Calcium diglutamate improves taste characteristics of lower-salt soupBALL, P; WOODWARD, D; BEARD, T et al.European journal of clinical nutrition. 2002, Vol 56, Num 6, pp 519-523, issn 0954-3007Article

Evolution des estimations d'intensité de saveur et d'arômes au cours de séances d'évaluation sensorielle de longue durée = Variation in the estimation of flavour and aroma intensity during long time meetings for the sensorial evaluationSAUVAGEOT, F; DE GAULMYN, C.Sciences des aliments. 1985, Vol 5, pp 73-78, issn 0240-8813, h.s. 5Conference Paper

Harnessing the otional power of tasteWRIGHTIS, Marie.Food technology (Chicago). 2006, Vol 60, Num 6, pp 38-48, issn 0015-6639, 11 p.Article

Bitterness of leucine-containing peptides = Amertume des peptides contenant de la leucineISHIBASHI, N; ARITA, Y; KANEHISA, H et al.Agricultural and biological chemistry. 1987, Vol 51, Num 9, pp 2389-2394, issn 0002-1369Article

Beziehungen zwischen Hefenart, Hefenzahl und hefenbedingten sensorischen Fehlern in Magerquark nach Zugabe definierter Hefenarten = Corrélation entre l'espèce de levure, le nombre de levures et les défauts de flaveur liés à la levure dans le fromage blanc maigre après addition d'espèces définies de levures = Relationship between yeast species, number of yeasts and sensoric yeast-depending defects in skimmilk quarg after adding defined yeastsENGEL, G; EINHOFF, K; PROKOPEK, D et al.Milchwissenschaft. 1987, Vol 42, Num 7, pp 428-430, issn 0026-3788Article

A taste of tomorrow on restaurant rowSLOAN, A. Elizabeth.Food technology (Chicago). 2006, Vol 60, Num 10, issn 0015-6639, 24-36 [9 p.]Article

Taste modification in the biotech eraMCGREGOR, Richard.Food technology (Chicago). 2004, Vol 58, Num 5, pp 24-30, issn 0015-6639, 7 p.Article

Sensory quality of selected sweeteners : aqueous and lipid model systems = Qualité sensorielle de certains édulcorants : systèmes modèles aqueux et lipidiquesREDLINGER, P. A; SETSER, C. S.Journal of food science. 1987, Vol 52, Num 2, pp 451-454, issn 0022-1147Conference Paper

Taste responses to mixtures: Analytic processing of qualityFRANK, Marion E; FORMAKER, Bradley K; HETTINGER, Thomas P et al.Behavioral neuroscience. 2003, Vol 117, Num 2, pp 228-235, issn 0735-7044, 8 p.Article