289 related articles for article (PubMed ID: 7661111)
1. The influence of genetic taste markers on food acceptance.
Drewnowski A; Rock CL
Am J Clin Nutr; 1995 Sep; 62(3):506-11. PubMed ID: 7661111
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children.
Keller KL; Adise S
Annu Rev Nutr; 2016 Jul; 36():157-82. PubMed ID: 27070900
[TBL] [Abstract][Full Text] [Related]
5. Nutrigenomics of taste - impact on food preferences and food production.
El-Sohemy A; Stewart L; Khataan L; Fontaine-Bisson B; Kwong P; Ozsungur S; Cornelis MC
Forum Nutr; 2007; 60():176-182. PubMed ID: 17684414
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. PTC bitter taste genetic polymorphism, food choices, physical growth in body height and body fat related traits among adolescent girls from Kangra Valley, Himachal Pradesh (India).
Sharma K; Kaur GK
Ann Hum Biol; 2014; 41(1):29-39. PubMed ID: 23937293
[TBL] [Abstract][Full Text] [Related]
9. Genetic variation in taste sensitivity to 6-n-propylthiouracil and its relationship to taste perception and food selection.
Tepper BJ; White EA; Koelliker Y; Lanzara C; d'Adamo P; Gasparini P
Ann N Y Acad Sci; 2009 Jul; 1170():126-39. PubMed ID: 19686122
[TBL] [Abstract][Full Text] [Related]
10. Genetic taste sensitivity to 6-n-propylthiouracil influences food preference and reported intake in preschool children.
Keller KL; Steinmann L; Nurse RJ; Tepper BJ
Appetite; 2002 Feb; 38(1):3-12. PubMed ID: 11883912
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. PTC/PROP tasting: anatomy, psychophysics, and sex effects.
Bartoshuk LM; Duffy VB; Miller IJ
Physiol Behav; 1994 Dec; 56(6):1165-71. PubMed ID: 7878086
[TBL] [Abstract][Full Text] [Related]
14. Genetic variation in bitter taste receptor gene TAS2R38, PROP taster status and their association with body mass index and food preferences in Indian population.
Deshaware S; Singhal R
Gene; 2017 Sep; 627():363-368. PubMed ID: 28652185
[TBL] [Abstract][Full Text] [Related]
15. PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate.
Ly A; Drewnowski A
Chem Senses; 2001 Jan; 26(1):41-7. PubMed ID: 11124214
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. PROP taster status is related to fat perception and preference.
Tepper BJ; Nurse RJ
Ann N Y Acad Sci; 1998 Nov; 855():802-4. PubMed ID: 9929688
[TBL] [Abstract][Full Text] [Related]
19. Genetic taste markers and food preferences.
Drewnowski A; Henderson SA; Barratt-Fornell A
Drug Metab Dispos; 2001 Apr; 29(4 Pt 2):535-8. PubMed ID: 11259346
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
