Different phenolic compounds activate distinct human bitter taste receptors.
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Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and LegumesInduction of salivary proteins modifies measures of both orosensory and postingestive feedback during exposure to a tannic acid dietAge-related differences in bitter taste and efficacy of bitter blockersSnooker structure-based pharmacophore model explains differences in agonist and blocker binding to bitter receptor hTAS2R39Pathway, in silico and tissue-specific expression quantitative analyses of oesophageal squamous cell carcinoma genome-wide association studies data.Cognitive Performance Enhancement Induced by Caffeine, Carbohydrate and Guarana Mouth Rinsing during Submaximal Exercise.The expression and relaxant effect of bitter taste receptors in human bronchi.Phytochemicals from Ruta graveolens Activate TAS2R Bitter Taste Receptors and TRP Channels Involved in Gustation and Nociception.6-methoxyflavanones as bitter taste receptor blockers for hTAS2R39Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31.(-)-Epigallocatechin-3-gallate induces secretion of anorexigenic gut hormonesPlant phenolics are detoxified by prophenoloxidase in the insect gut.Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans.Bitter taste genetics--the relationship to tasting, liking, consumption and health.Sensorial properties of red wine polyphenols: Astringency and bitterness.Antioxidant and Antitumor Activity of a Bioactive Polyphenolic Fraction Isolated from the Brewing Process.Critical review evaluating the pig as a model for human nutritional physiology.The Physiological Effects of Dandelion (Taraxacum Officinale) in Type 2 Diabetes.Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts.The mouthfeel of white wine.Association between taste receptor (TAS) genes and the perception of wine characteristics.Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent.Bitter or not? BitterPredict, a tool for predicting taste from chemical structure.Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods.Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.The role of taste in alcohol preference, consumption and risk behavior.Activation of the hTAS2R14 human bitter-taste receptor by (-)-epigallocatechin gallate and (-)-epicatechin gallate.“Oral” Tribological Study on the Astringency Sensation of Red WinesMultiple-approach studies to assess anthocyanin bioavailability
P2860
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P2860
Different phenolic compounds activate distinct human bitter taste receptors.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh
2013年學術文章
@zh-hant
name
Different phenolic compounds activate distinct human bitter taste receptors.
@en
Different phenolic compounds activate distinct human bitter taste receptors.
@nl
type
label
Different phenolic compounds activate distinct human bitter taste receptors.
@en
Different phenolic compounds activate distinct human bitter taste receptors.
@nl
prefLabel
Different phenolic compounds activate distinct human bitter taste receptors.
@en
Different phenolic compounds activate distinct human bitter taste receptors.
@nl
P2093
P50
P356
P1476
Different phenolic compounds activate distinct human bitter taste receptors
@en
P2093
Sophie Thalmann
Susann Kohl
Victor De Freitas
P304
P356
10.1021/JF304198K
P407
P577
2013-02-06T00:00:00Z