BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 34600662)

  • 1. 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]  

  • 2. The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.
    Zhang QB; Zhao L; Gao HY; Zhang LL; Wang HY; Zhong K; Shi BL; Liu LY; Xie R
    Food Res Int; 2020 Oct; 136():109581. PubMed ID: 32846612
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.
    Zhang LL; Ma C; Wang HY; Zheng YM; Zhang QB; Zhong K; Shi BL; Zhao L
    Food Res Int; 2023 Apr; 166():112631. PubMed ID: 36914308
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics.
    Zhang L; Shi B; Wang H; Zhao L; Chen Z
    Chem Senses; 2017 Sep; 42(7):575-584. PubMed ID: 28821179
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions.
    Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Battino M; Wang G; Zou X; Zhao L
    Food Res Int; 2022 Jul; 157():111287. PubMed ID: 35761595
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.
    Lyu C; Hendriks A; Geary LN; Forde CG; Stieger M
    J Food Sci; 2023 Mar; 88(S1):158-171. PubMed ID: 36524838
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pungency Perception and the Interaction with Basic Taste Sensations: An Overview.
    He W; Liang L; Zhang Y
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372528
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Regional Pungency Degree in China and Its Correlation with Typical Climate Factors.
    Wang S; Cheng L; He S; Xie D
    J Food Sci; 2019 Jan; 84(1):31-37. PubMed ID: 30548487
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.
    Zhang J; Zhang M; Chen K; Bhandari B; Deng D
    Food Chem; 2023 Nov; 427():136639. PubMed ID: 37392624
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of absolute threshold and just noticeable difference in the sensory perception of pungency.
    Orellana-Escobedo L; Ornelas-Paz JJ; Olivas GI; Guerrero-Beltran JA; Jimenez-Castro J; Sepulveda DR
    J Food Sci; 2012 Mar; 77(3):S135-9. PubMed ID: 22384966
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels.
    Zhang L; Qiao Z; Wang J; Liu S; Li Q; Geng R; Ma C; Abd El-Aty AM; Nagib A
    Food Chem; 2024 Jun; 457():140136. PubMed ID: 38936129
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems.
    Sun X; Zhong K; Zhang D; Shi B; Wang H; Shi J; Li X; Battino M; Zou X; Zhao L
    Food Res Int; 2023 Nov; 173(Pt 1):113277. PubMed ID: 37803590
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS).
    He Y; Chen S; Tang K; Qian M; Yu X; Xu Y
    Food Res Int; 2021 Sep; 147():110493. PubMed ID: 34399489
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.
    Zhang L; Cao X; Zhu B; Wang H; Zhong K; Shi B; Zhao L
    J Sci Food Agric; 2024 Aug; 104(10):6108-6117. PubMed ID: 38445510
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake.
    Zhang J; Zhang M; Wang Y; Bhandari B; Wang M
    Food Chem; 2024 Sep; 451():139478. PubMed ID: 38692242
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Gender differences in the perception of pungency.
    Cometto-Muñiz JE; Noriega G
    Physiol Behav; 1985 Mar; 34(3):385-9. PubMed ID: 3925472
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamic Context Sensory Testing-A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth.
    Stelick A; Penano AG; Riak AC; Dando R
    J Food Sci; 2018 Aug; 83(8):2047-2051. PubMed ID: 30044500
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction.
    Kuo WY; Lee Y
    J Food Sci; 2017 Jul; 82(7):1702-1712. PubMed ID: 28598497
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis.
    Zhang LL; Zhao L; Wang HY; Shi BL; Liu LY; Chen ZX
    J Sci Food Agric; 2019 Mar; 99(4):1475-1483. PubMed ID: 30120773
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationship between mustard pungency and allyl-isothiocyanate content: A comparison of sensory and chemical evaluations.
    Eib S; Schneider DJ; Hensel O; Seuß-Baum I
    J Food Sci; 2020 Sep; 85(9):2728-2736. PubMed ID: 32844444
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.