Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Taste, Product Preferences, and the Future of Shopping | SpringerLink
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
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Current awareness in flavour and fragrance
Novel approach to identify phenoloxidases inhibitors: Optimization of spectrophotometric MBTH assay for high throughput use enzymatic assays and analysis - ScienceDirect
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
Geschmackswahrnehmung von Bitterstoffen
Literatur | SpringerLink
Understanding variation in food oral processing behavior of consumers differing in age, gender and ethnicity - A physiological p
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family | Journal of Agricultural and Food Chemistry
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Ultimate Molecular Theory of Bitter Taste Huazhong He, Ph. D Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054 hu
Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype - ScienceDirect
Corona: Bist du ein Bitter-Typ? - DocCheck
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control | ACS Omega
Conducting Nanomaterial Sensor Using Natural Receptors | Chemical Reviews
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties - ScienceDirect
Potenziell gesunde Nahrungsmittel und Nahrungsinhaltstoffe | SpringerLink
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
