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.

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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.

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2018 nî lūn-bûn

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2018年の論文

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年學術文章

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2018年學術文章

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2018年學術文章

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name

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@en

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

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type

Item

label

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@en

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@nl

prefLabel

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@en

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@nl

P1476

Effect of chemical interaction ...... to taste 6-n-propylthiouracil.

@en

P2093

Mariano Mastinu

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Massimiliano Arca

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Melania Melis

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Roberto Crnjar

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P2860

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects

CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions

Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake.

The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception

Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes

The lipid-sensor candidates CD36 and GPR120 are differentially regulated by dietary lipids in mouse taste buds: impact on spontaneous fat preference

Responsiveness to 6-n-propylthiouracil (PROP) is associated with salivary levels of two specific basic proline-rich proteins in humans

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine

Validation of edible taste strips for assessing PROP taste perception

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e0194953

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scholarly article

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10.1371/JOURNAL.PONE.0194953

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English

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P478

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I Tomassini Barbarossa

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2018-03-22T00:00:00Z

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P698

29566052

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P932

5864069

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