Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study.Oil Perception-Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences.

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Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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http://www.wikidata.org/entity/Q39001190

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2016 nî lūn-bûn

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

@zh-hk

2016年論文

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2016年論文

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2016年论文

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2016年论文

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2016年论文

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Degree of free fatty acid saturation influences chocolate rejection in human assessors.

@en

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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Item

label

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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Degree of free fatty acid saturation influences chocolate rejection in human assessors.

@nl

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Degree of free fatty acid saturation influences chocolate rejection in human assessors.

@en

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

@nl

P1476

Degree of free fatty acid saturation influences chocolate rejection in human assessors

@en

P2093

Gregory R Ziegler

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Oleogustus: The Unique Taste of Fat

No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals.

Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk.

Fat taste in humans: sources of within- and between-subject variability.

Cell signaling mechanisms of oro-gustatory detection of dietary fat: advances and challenges.

Factors influencing the flavour of game meat: A review.

Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid.

Oral sensitivity to fatty acids, food consumption and BMI in human subjects.

Orthonasal and retronasal but not oral-cavity-only discrimination of vapor-phase fatty acids.

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161-166

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scholarly article

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10.1093/CHEMSE/BJW116

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P478

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John E. Hayes

Cordelia A Running

P577

2016-11-20T00:00:00Z

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P698

28119358

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P921

fatty acid

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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P2860

P2860

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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P1476

P2093

P2860

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P698

P921

P356

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P1476

P2093

P2860

P304

P31

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P50

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P698

P921