183 related articles for article (PubMed ID: 22502602)
1. Identification of bitterness-masking compounds from cheese.
Homma R; Yamashita H; Funaki J; Ueda R; Sakurai T; Ishimaru Y; Abe K; Asakura T
J Agric Food Chem; 2012 May; 60(18):4492-9. PubMed ID: 22502602
[TBL] [Abstract][Full Text] [Related]
2. The effect of various substances on the suppression of the bitterness of quinine-human gustatory sensation, binding, and taste sensor studies.
Nakamura T; Tanigake A; Miyanaga Y; Ogawa T; Akiyoshi T; Matsuyama K; Uchida T
Chem Pharm Bull (Tokyo); 2002 Dec; 50(12):1589-93. PubMed ID: 12499596
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans.
Makita Y; Ishida T; Kobayashi N; Fujio M; Fujimoto K; Moritomo R; Fujita JI; Fujiwara SI
Foods; 2016 Jun; 5(2):. PubMed ID: 28231139
[TBL] [Abstract][Full Text] [Related]
4. Identification of bitter peptides in aged cheddar cheese.
Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of bitterness in Ragusano cheese.
Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
[TBL] [Abstract][Full Text] [Related]
6. Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue.
Lipchock SV; Spielman AI; Mennella JA; Mansfield CJ; Hwang LD; Douglas JE; Reed DR
Perception; 2017; 46(3-4):245-256. PubMed ID: 28118781
[TBL] [Abstract][Full Text] [Related]
7. Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine.
Zhang Y; Zhu Y; Zhao N; Wu J; Hu Y
Food Chem; 2016 Jan; 190():1007-1012. PubMed ID: 26213068
[TBL] [Abstract][Full Text] [Related]
8. Taste masking analysis in pharmaceutical formulation development using an electronic tongue.
Zheng JY; Keeney MP
Int J Pharm; 2006 Mar; 310(1-2):118-24. PubMed ID: 16431048
[TBL] [Abstract][Full Text] [Related]
9. Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary Complexes.
Ogi K; Yamashita H; Terada T; Homma R; Shimizu-Ibuka A; Yoshimura E; Ishimaru Y; Abe K; Asakura T
J Agric Food Chem; 2015 Sep; 63(38):8493-500. PubMed ID: 26365517
[TBL] [Abstract][Full Text] [Related]
10. Determination of taste-active compounds of a bitter Camembert cheese by omission tests.
Engel E; Septier C; Leconte N; Salles C; Le Quere JL
J Dairy Res; 2001 Nov; 68(4):675-88. PubMed ID: 11928963
[TBL] [Abstract][Full Text] [Related]
11. The influence of sodium salts on binary mixtures of bitter-tasting compounds.
Keast RS; Canty TM; Breslin PA
Chem Senses; 2004 Jun; 29(5):431-9. PubMed ID: 15201210
[TBL] [Abstract][Full Text] [Related]
12. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Jul; 56(13):5299-307. PubMed ID: 18557618
[TBL] [Abstract][Full Text] [Related]
13. Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.
Engel E; Tournier C; Salles C; Le Quéré JL
J Agric Food Chem; 2001 Jun; 49(6):2940-7. PubMed ID: 11409990
[TBL] [Abstract][Full Text] [Related]
14. Bitterness in cheese: a review.
Habibi-Najafi MB; Lee BH
Crit Rev Food Sci Nutr; 1996 May; 36(5):397-411. PubMed ID: 8725671
[TBL] [Abstract][Full Text] [Related]
15. Preparation of polymer-blended quinine nanocomposite particles by spray drying and assessment of their instrumental bitterness-masking effect using a taste sensor.
Taki M; Tagami T; Ozeki T
Drug Dev Ind Pharm; 2017 May; 43(5):715-722. PubMed ID: 27401130
[TBL] [Abstract][Full Text] [Related]
16. Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of fruit.
Qian D; Chen J; Lai C; Kang L; Xiao S; Song J; Xie J; Huang L
Fitoterapia; 2020 Jun; 143():104543. PubMed ID: 32151640
[TBL] [Abstract][Full Text] [Related]
17. Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin: A biosensor evaluation and interaction study.
Li S; Zhang Y; Khan AR; He S; Wang Y; Xu J; Zhai G
Asian J Pharm Sci; 2020 Jul; 15(4):492-505. PubMed ID: 32952672
[TBL] [Abstract][Full Text] [Related]
18. Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese.
Soeryapranata E; Powers JR; Fajarrini F; Weller KM; Hill HH; Siems WF
J Agric Food Chem; 2002 Aug; 50(17):4900-5. PubMed ID: 12166979
[TBL] [Abstract][Full Text] [Related]
19. Suppression of bitterness by sodium: variation among bitter taste stimuli.
Breslin PA; Beauchamp GK
Chem Senses; 1995 Dec; 20(6):609-23. PubMed ID: 8788095
[TBL] [Abstract][Full Text] [Related]
20. Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness.
Tenney K; Hayes J; Euston S; Elias R; Coupland J
J Food Sci; 2017 Feb; 82(2):509-516. PubMed ID: 28140463
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]