BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

124 related articles for article (PubMed ID: 34399552)

  • 21. 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]  

  • 22. The pH of bottled water commercially available in Australia and its implications for oral health.
    Schmidt J; Huang B
    J Water Health; 2022 May; 20(5):871-876. PubMed ID: 35635779
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil.
    Drewnowski A; Henderson SA; Shore AB
    Am J Clin Nutr; 1997 Aug; 66(2):391-7. PubMed ID: 9250119
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Investigation of mineral waters and soft drinks in relation to dental erosion.
    Parry J; Shaw L; Arnaud MJ; Smith AJ
    J Oral Rehabil; 2001 Aug; 28(8):766-72. PubMed ID: 11556958
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
    J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
    Chung SJ
    J Food Sci; 2009 Aug; 74(6):S286-95. PubMed ID: 19723235
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The erosive potential of flavoured sparkling water drinks.
    Brown CJ; Smith G; Shaw L; Parry J; Smith AJ
    Int J Paediatr Dent; 2007 Mar; 17(2):86-91. PubMed ID: 17263857
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
    [TBL] [Abstract][Full Text] [Related]  

  • 30. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H; Wismer WV
    Food Res Int; 2019 Sep; 123():631-641. PubMed ID: 31285012
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine.
    Chang WI; Chung JW; Kim YK; Chung SC; Kho HS
    Arch Oral Biol; 2006 May; 51(5):427-32. PubMed ID: 16297856
    [TBL] [Abstract][Full Text] [Related]  

  • 33. PROP taster status and self-perceived food adventurousness influence food preferences.
    Ullrich NV; Touger-Decker R; O'sullivan-Maillet J; Tepper BJ
    J Am Diet Assoc; 2004 Apr; 104(4):543-9. PubMed ID: 15054337
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The Effect of Sparkling Water on Intraluminal Formulation Behavior and Systemic Drug Performance.
    Van Den Abeele J; Brouwers J; Deloose E; Tack J; Augustijns P
    J Pharm Sci; 2017 Sep; 106(9):2472-2482. PubMed ID: 28392455
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
    Nguyen H; Wismer WV
    J Food Sci; 2020 Apr; 85(4):1274-1284. PubMed ID: 32243589
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Consumer liking of refined and whole wheat breads.
    Bakke A; Vickers Z
    J Food Sci; 2007 Sep; 72(7):S473-80. PubMed ID: 17995660
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins.
    Cao XX; Zhao L; Shi BL; Wang HY; Zhang QB; Zhong K; Sun P; Zhu BQ; Zhang LL
    Food Res Int; 2021 Nov; 149():110660. PubMed ID: 34600662
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Stimulation by sparkling water of gastroduodenal HCO3- secretion in rats.
    Sasaki Y; Aihara E; Ohashi Y; Okuda S; Takasuka H; Takahashi K; Takeuchi K
    Med Sci Monit; 2009 Dec; 15(12):BR349-56. PubMed ID: 19946223
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Aluminium content of drinking waters, fruit juices and soft drinks: contribution to dietary intake.
    López FF; Cabrera C; Lorenzo ML; López MC
    Sci Total Environ; 2002 Jun; 292(3):205-13. PubMed ID: 12146520
    [TBL] [Abstract][Full Text] [Related]  

  • 40. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking.
    Santagiuliana M; van den Hoek IAF; Stieger M; Scholten E; Piqueras-Fiszman B
    Food Funct; 2019 Feb; 10(2):665-680. PubMed ID: 30652709
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.