Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity - ScienceDirect
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties - ScienceDirect
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
Taste, Product Preferences, and the Future of Shopping | SpringerLink
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Geschmackswahrnehmung von Bitterstoffen
Review: Chemosensing of nutrients and non-nutrients in the human and porcine gastrointestinal tract | animal | Cambridge Core
Literatur | SpringerLink
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Novel approach to identify phenoloxidases inhibitors: Optimization of spectrophotometric MBTH assay for high throughput use enzymatic assays and analysis - ScienceDirect
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype - ScienceDirect
Carbonylcyanid 3-chlorphenylhydrazon, 98 %, Thermo Scientific™™
Understanding variation in food oral processing behavior of consumers differing in age, gender and ethnicity - A physiological p
Current awareness in flavour and fragrance
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review | Journal of Agricultural and Food Chemistry
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Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
MULTIMODAL FLAVOUR PERCEPTION:
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
