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作者:Giani Andrea Linde , Antonio Laverde Junior , Eliete Vaz de Faria ...
来源:[J].Food Research International(IF 3.005), 2009, Vol.42 (7), pp.814-818
摘要:Abstract(#br)The objective of this work was to characterize the formation of amino acid inclusion complexes with α-cyclodextrin (α-CD) and evaluate the influence of added α-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the...
作者:Ou Fu , Yuu Iwai , Masataka Narukawa ...
来源:[J].Nature Communications(IF 10.015), 2019, Vol.10 (2), pp.888-896
摘要:Abstract(#br)The gustatory system plays a critical role in sensing appetitive and aversive taste stimuli for evaluating food quality. Although taste preference is known to change depending on internal states such as hunger, a mechanistic insight remains unclear. Here, we examine ...
作者:Li-Jun Li , Wan-Seng Tan , Wen-Jing Li ...
来源:[J].International Journal of Molecular Sciences(IF 2.464), 2019, Vol.20 (24)
摘要:... In this minireview, we outline the major genes characterized to be involved in pathways shaping the sweet, bitter, or sour taste in citrus, and discuss briefly about the possible approaches to modify citrus taste by genetic engineering.
作者:Yoshihiro Murata , Naoko Kataoka-Shirasugi
来源:[J].Chemical Senses(IF 3.222), 2002, Vol.27 (1), pp.9
摘要:...0) only when the NaCl concentration was greater than the threshold, indicating that the salty taste would be enhanced by the comparatively lower concentrations of hydrogen ions. Another explanation for the enhancement is that the salty taste may also be enhanced by undissociat...
作者:Li Li-Jun , Tan Wan-Seng , Li Wen-Jing ...
来源:[J].International journal of molecular sciences(IF 2.464), 2019, Vol.20 (24)
摘要:... In this minireview, we outline the major genes characterized to be involved in pathways shaping the sweet, bitter, or sour taste in citrus, and discuss briefly about the possible approaches to modify citrus taste by genetic engineering.
作者:Fu Ou , Iwai Yuu , Narukawa Masataka ...
来源:[J].Nature communications(IF 10.015), 2019, Vol.10 (1), pp.4560
摘要:The gustatory system plays a critical role in sensing appetitive and aversive taste stimuli for evaluating food quality. Although taste preference is known to change depending on internal states such as hunger, a mechanistic insight remains unclear. Here, we examine the neuronal ...
作者:Robert D. Healey , Shiva Prasad , Vijaya Rajendram ...
来源:[J].Supramolecular Chemistry(IF 1.546), 2015, Vol.27 (5-6), pp.414-419
摘要:... through these transmembrane proteins, our senses are evoked: sight, smell and taste. Thaumatin is a natural sweet-tasting protein that is 100,000 times sweeter than sucrose but its use in food products has been hampered due to a liquorice aftertaste. Thaumatin has been sho...
作者:Murata Yoshihiro , Kataoka-Shirasugi Naoko , Amakawa Taisaku
来源:[J].Chemical senses(IF 3.222), 2002, Vol.27 (1), pp.57-65
摘要:...0) only when the NaCl concentration was greater than the threshold, indicating that the salty taste would be enhanced by the comparatively lower concentrations of hydrogen ions. Another explanation for the enhancement is that the salty taste may also be enhanced by undissociat...
作者:Nicole J. Gaudette , Gary J. Pickering
来源:[J].Journal of Functional Foods(IF 2.632), 2012, Vol.4 (1), pp.177-184
摘要:Abstract(#br)Current strategies for decreasing the bitterness of conventional foods often involve the addition of sucrose and sodium chloride. However this has limited application with functional foods, as they are health promoting, and other approaches are required. This st...
作者:Anonymous
来源:[J].Food Business Week, 2009
摘要:Consumer trends continue to push for all-natural product claims, and with the recent FDA "no objection" letters, Stevia extracts can now move from strictly dietary supplements to mainstream sweetening solutions; offering an all-natural alternative to the current line-up of high-i...

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