BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

212 related articles for article (PubMed ID: 23682306)

  • 1. Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype.
    Sharafi M; Hayes JE; Duffy VB
    Chemosens Percept; 2013 Mar; 6(1):8-19. PubMed ID: 23682306
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.
    Dinehart ME; Hayes JE; Bartoshuk LM; Lanier SL; Duffy VB
    Physiol Behav; 2006 Feb; 87(2):304-13. PubMed ID: 16368118
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Food acceptance and genetic variation in taste.
    Duffy VB; Bartoshuk LM
    J Am Diet Assoc; 2000 Jun; 100(6):647-55. PubMed ID: 10863567
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.
    Hayes JE; Sullivan BS; Duffy VB
    Physiol Behav; 2010 Jun; 100(4):369-80. PubMed ID: 20380843
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Genetic taste markers and preferences for vegetables and fruit of female breast care patients.
    Drewnowski A; Henderson SA; Hann CS; Berg WA; Ruffin MT
    J Am Diet Assoc; 2000 Feb; 100(2):191-7. PubMed ID: 10670391
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Short-term vegetable intake by young children classified by 6-n-propylthoiuracil bitter-taste phenotype.
    Bell KI; Tepper BJ
    Am J Clin Nutr; 2006 Jul; 84(1):245-51. PubMed ID: 16825702
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Re-evaluating how sweet-liking and PROP-tasting are related.
    Yeomans MR; Vi C; Mohammed N; Armitage RM
    Physiol Behav; 2022 Mar; 246():113702. PubMed ID: 35016967
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.
    Bakke AJ; Stubbs CA; McDowell EH; Moding KJ; Johnson SL; Hayes JE
    Appetite; 2018 Jul; 126():90-101. PubMed ID: 29605517
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The perceived bitterness of beer and 6-n-propylthiouracil (PROP) taste sensitivity.
    Intranuovo LR; Powers AS
    Ann N Y Acad Sci; 1998 Nov; 855():813-5. PubMed ID: 9929691
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acquired hedonic and sensory characteristics of odours: influence of sweet liker and propylthiouracil taster status.
    Yeomans MR; Prescott J; Gould NJ
    Q J Exp Psychol (Hove); 2009 Aug; 62(8):1648-64. PubMed ID: 19180363
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women.
    Yackinous CA; Guinard JX
    Appetite; 2002 Jun; 38(3):201-9. PubMed ID: 12071686
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Genetic sensitivity to 6-n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes.
    Drewnowski A; Henderson SA; Shore AB
    Chem Senses; 1997 Feb; 22(1):27-37. PubMed ID: 9056083
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Retronasal olfaction in vegetable liking and disliking.
    Lim J; Padmanabhan A
    Chem Senses; 2013 Jan; 38(1):45-55. PubMed ID: 23001321
    [TBL] [Abstract][Full Text] [Related]  

  • 14. PROP (6-n-propylthiouracil) supertasters and the saltiness of NaCl.
    Bartoshuk LM; Duffy VB; Lucchina LA; Prutkin J; Fast K
    Ann N Y Acad Sci; 1998 Nov; 855():793-6. PubMed ID: 9929686
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake.
    Duffy VB; Davidson AC; Kidd JR; Kidd KK; Speed WC; Pakstis AJ; Reed DR; Snyder DJ; Bartoshuk LM
    Alcohol Clin Exp Res; 2004 Nov; 28(11):1629-37. PubMed ID: 15547448
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet.
    Gajari D; Rumbak I; Ranilović J; Tomić-Obrdalj H
    Appetite; 2022 Jun; 173():105996. PubMed ID: 35276254
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory responses to 6-n-propylthiouracil (PROP) or sucrose solutions and food preferences in young women.
    Drewnowski A; Henderson SA; Shore AB; Barratt-Fornell A
    Ann N Y Acad Sci; 1998 Nov; 855():797-801. PubMed ID: 9929687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype.
    Duffy VB; Hayes JE; Davidson AC; Kidd JR; Kidd KK; Bartoshuk LM
    Chemosens Percept; 2010 Dec; 3(3-4):137-148. PubMed ID: 21157576
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Oral sensory phenotype identifies level of sugar and fat required for maximal liking.
    Hayes JE; Duffy VB
    Physiol Behav; 2008 Sep; 95(1-2):77-87. PubMed ID: 18538361
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.
    Spinelli S; Prescott J; Pierguidi L; Dinnella C; Arena E; Braghieri A; Di Monaco R; Gallina Toschi T; Endrizzi I; Proserpio C; Torri L; Monteleone E
    Nutrients; 2021 Mar; 13(3):. PubMed ID: 33800789
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.