Understanding variation in food oral processing behavior of consumers differing in age, gender and ethnicity - A physiological p
Geschmackswahrnehmung von Bitterstoffen
Literatur | SpringerLink
MULTIMODAL FLAVOUR PERCEPTION:
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
Novel approach to identify phenoloxidases inhibitors: Optimization of spectrophotometric MBTH assay for high throughput use enzymatic assays and analysis - ScienceDirect
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Review: Chemosensing of nutrients and non-nutrients in the human and porcine gastrointestinal tract | animal | Cambridge Core
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
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
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
N-Phenylthioharnstoff, 97 %, Thermo Scientific™
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Rosenkohl: Das gesunde Wintergemüse
Corona: Bist du ein Bitter-Typ? - DocCheck
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
Introduction and History of Sensory Discrimination Testing - ScienceDirect
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars - ScienceDirect
