Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids.

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids.

Item
http://www.wikidata.org/entity/Q34652274
Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-ArginineMolecular mechanisms of taste recognition: considerations about the role of salivaFirst objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans.Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil.Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with physiological mechanisms controlling body mass index (BMI).The role of carbonic anhydrase VI in bitter taste perception: evidence from the Car6⁻/⁻ mouse model.The gustin (CA6) gene polymorphism, rs2274333 (A/G), as a mechanistic link between PROP tasting and fungiform taste papilla density and maintenance.A population-based approach to study the impact of PROP perception on food liking in populations along the Silk Road.Associations between orosensory perception of oleic acid, the common single nucleotide polymorphisms (rs1761667 and rs1527483) in the CD36 gene, and 6-n-propylthiouracil (PROP) tasting.Top-down analytical platforms for the characterization of the human salivary proteome.An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings.Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness.Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil.
P2860

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids.

Item
http://www.wikidata.org/entity/Q34652274
description
2013 nî lūn-bûn
@nan
2013 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի մարտին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
Marked increase in PROP taste ...... heir related free amino acids.
@ast
Marked increase in PROP taste ...... heir related free amino acids.
@en
Marked increase in PROP taste ...... heir related free amino acids.
@nl
type
label
Marked increase in PROP taste ...... heir related free amino acids.
@ast
Marked increase in PROP taste ...... heir related free amino acids.
@en
Marked increase in PROP taste ...... heir related free amino acids.
@nl
prefLabel
Marked increase in PROP taste ...... heir related free amino acids.
@ast
Marked increase in PROP taste ...... heir related free amino acids.
@en
Marked increase in PROP taste ...... heir related free amino acids.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P932
P356
P1433
P1476
Marked increase in PROP taste ...... heir related free amino acids.
@en
P2093
P2860
P304
P31
P356
10.1371/JOURNAL.PONE.0059810
P407
P433
P478
P50
P577
P5875
P698
P932