Journal articles on the topic 'Bitterne'
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Sihombing, Monang, and Victoria Kristina Ananingsih. "Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation." Indonesian Journal of Agricultural Research 1, no. 2 (September 3, 2018): 172–78. http://dx.doi.org/10.32734/injar.v1i2.267.
Full textEtxebarria, Naroa, Megan L. Ross, Brad Clark, and Louise M. Burke. "Ingesting a Bitter Solution: The Sweet Touch to Increasing Short-Term Cycling Performance." International Journal of Sports Physiology and Performance 14, no. 6 (July 1, 2019): 727–32. http://dx.doi.org/10.1123/ijspp.2018-0554.
Full textSAVAŞ, Elif, and Vildan UYLAŞER. "Quality Improvement of Green Table Olive cv. ‘Domat’ (Olea europaea L.) Grown in Turkey Using Different De-Bittering Methods." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (May 28, 2013): 269. http://dx.doi.org/10.15835/nbha4118974.
Full textSmith, Paul. "Cory’s Bittern, Ixobrychus “neoxenus” exilis: morph, mutant, or mixed bag?" Canadian Field-Naturalist 128, no. 4 (January 29, 2015): 350. http://dx.doi.org/10.22621/cfn.v128i4.1628.
Full textKo, Kwan Soo, Ji-Young Choi, Joo Kim, and Myoung Kyu Park. "Citrobacter bitternis sp. nov. Isolated from Bitterns." Current Microbiology 70, no. 6 (April 2, 2015): 894–97. http://dx.doi.org/10.1007/s00284-015-0810-1.
Full textRakocevic, Miroslava, Moacir José Sales Medrado, Fernando Lucambio, and Alice Teresa Valduga. "Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments." Brazilian Archives of Biology and Technology 51, no. 3 (June 2008): 569–79. http://dx.doi.org/10.1590/s1516-89132008000300018.
Full textDelompré, Thomas, Christine Belloir, Christophe Martin, Christian Salles, and Loïc Briand. "Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors." Nutrients 14, no. 19 (October 5, 2022): 4141. http://dx.doi.org/10.3390/nu14194141.
Full textJioe, Irvan Prawira Julius, Huey-Ling Lin, and Ching-Chang Shiesh. "The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste." Horticulturae 8, no. 3 (February 24, 2022): 198. http://dx.doi.org/10.3390/horticulturae8030198.
Full textDeng, Mengyan, Noriko Hida, Taigi Yamazaki, Ryo Morishima, Yuka Kato, Yoshiaki Fujita, Akihiro Nakamura, and Tsutomu Harada. "Comparison of Bitterness Intensity between Prednisolone and Quinine in a Human Sensory Test Indicated Individual Differences in Bitter-Taste Perception." Pharmaceutics 14, no. 11 (November 14, 2022): 2454. http://dx.doi.org/10.3390/pharmaceutics14112454.
Full textLipchock, Sarah V., Andrew I. Spielman, Julie A. Mennella, Corrine J. Mansfield, Liang-Dar Hwang, Jennifer E. Douglas, and Danielle R. Reed. "Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue." Perception 46, no. 3-4 (January 24, 2017): 245–56. http://dx.doi.org/10.1177/0301006616686098.
Full textSambu, Sammy. "The determinants of chemoreception as evidenced by gradient boosting machines in broad molecular fingerprint spaces." PeerJ Organic Chemistry 1 (December 3, 2019): e2. http://dx.doi.org/10.7717/peerj-ochem.2.
Full textPoulin, Brigitte, Gaëtan Lefebvre, and Raphaël Mathevet. "Habitat selection by booming bitterns Botaurus stellaris in French Mediterranean reed-beds." Oryx 39, no. 3 (July 2005): 265–74. http://dx.doi.org/10.1017/s0030605305000864.
Full textWiener, Ayana, Marina Shudler, Anat Levit, and Masha Y. Niv. "BitterDB: a database of bitter compounds." Nucleic Acids Research 40, no. D1 (September 22, 2011): D413—D419. http://dx.doi.org/10.1093/nar/gkr755.
Full textJioe, Irvan Prawira Julius, Ching-Chang Shiesh, and Huey-Ling Lin. "Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important." HortScience 58, no. 3 (March 2023): 261–67. http://dx.doi.org/10.21273/hortsci16941-22.
Full textLalel, Herianus Justhianus D., I. Nyoman Widiarta Mahayasa, Zulianatul Hidayah, and Kartiwan Kartiwan. "Effort to explore the potential use of palmyrah fruit for functional food." British Food Journal 119, no. 10 (October 2, 2017): 2253–66. http://dx.doi.org/10.1108/bfj-10-2016-0507.
Full textCometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño, and Gustavo Noriega. "Interactions between Co2 Oral Pungency and Taste." Perception 16, no. 5 (October 1987): 629–40. http://dx.doi.org/10.1068/p160629.
Full textLimmatvapirat, Chutima, Sontaya Limmatvapirat, Siraprapa Chansatidkosol, Wantanwa Krongrawa, Napasorn Liampipat, Sarocha Leechaiwat, Patipat Lamaisri, Lawan Siangjong, Paranee Meetam, and Kuntontip Tiankittumrong. "Preparation and Properties of Anti-Nail-Biting Lacquers Containing Shellac and Bitter Herbal Extract." International Journal of Polymer Science 2021 (November 16, 2021): 1–13. http://dx.doi.org/10.1155/2021/8537544.
Full textBroadbent, Jeffery R., Mary Barnes, Charlotte Brennand, Marie Strickland, Kristen Houck, Mark E. Johnson, and James L. Steele. "Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese." Applied and Environmental Microbiology 68, no. 4 (April 2002): 1778–85. http://dx.doi.org/10.1128/aem.68.4.1778-1785.2002.
Full textPierce-Feldmeyer, Alex M., Dave Josephson, Adrianne Johnson, and Robert Wieland. "Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages." Beverages 5, no. 3 (August 20, 2019): 52. http://dx.doi.org/10.3390/beverages5030052.
Full textPeters, Angeline M., and Aart van Amerongen. "Relationship between Levels of Sesquiterpene Lactones in Chicory and Sensory Evaluation." Journal of the American Society for Horticultural Science 123, no. 2 (March 1998): 326–29. http://dx.doi.org/10.21273/jashs.123.2.326.
Full textLagha-Benamrouche, Samira, Terkia Benaissa, and Rezki Sadoudi. "Desamerization of Bitter Jam: Biochemical and Sensory Quality." Journal of Food Quality 2018 (July 29, 2018): 1–13. http://dx.doi.org/10.1155/2018/8178059.
Full textZhang, Chunlei, Adeola M. Alashi, Nisha Singh, Prashen Chelikani, and Rotimi E. Aluko. "Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers." Nutrients 11, no. 9 (September 10, 2019): 2166. http://dx.doi.org/10.3390/nu11092166.
Full textPurba, Laurentia Henrieta Permita Sari, Kanthi Arum Widayati, Kei Tsutsui, Nami Suzuki-Hashido, Takashi Hayakawa, Sarah Nila, Bambang Suryobroto, and Hiroo Imai. "Functional characterization of the TAS2R38 bitter taste receptor for phenylthiocarbamide in colobine monkeys." Biology Letters 13, no. 1 (January 2017): 20160834. http://dx.doi.org/10.1098/rsbl.2016.0834.
Full textCosio, Maria Stella, Alessandro Pellicanò, Claudio Gardana, and Carlos Alberto Fuenmayor. "Debittering of Grape Juice by Electrospun Nylon Nanofibrous Membranes: Impact of Filtration on Physicochemical, Functional, and Sensory Properties." Polymers 15, no. 1 (December 30, 2022): 192. http://dx.doi.org/10.3390/polym15010192.
Full textLush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.
Full textCavallo, Carla, Gianni Cicia, Teresa Del Giudice, Raffaele Sacchi, and Riccardo Vecchio. "Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review." Nutrients 11, no. 5 (May 24, 2019): 1164. http://dx.doi.org/10.3390/nu11051164.
Full text., Sutriyo, Raditya Iswandana, and Elisa Nur Widiya. "EFFECT OF VARIATIONS OF BETA VULGARIS EXTRACTS ON MASKING THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT SYRUP." International Journal of Applied Pharmaceutics 10, no. 1 (December 20, 2018): 159. http://dx.doi.org/10.22159/ijap.2018.v10s1.34.
Full textSeo, Myeong Whoon, Dong Sik Yang, Stanley J. Kays, Gung Pyo Lee, and Kuen Woo Park. "Sesquiterpene Lactones and Bitterness in Korean Leaf Lettuce Cultivars." HortScience 44, no. 2 (April 2009): 246–49. http://dx.doi.org/10.21273/hortsci.44.2.246.
Full textBorchers, E. A., and R. T. Taylor. "Inheritance of Fruit Bitterness in a Cross of Cucurbita mixta × C. pepo." HortScience 23, no. 3 (June 1988): 603–4. http://dx.doi.org/10.21273/hortsci.23.3.603.
Full textBattaglia, Giuseppe, Maria Alda Domina, Rita Lo Brutto, Julio Lopez Rodriguez, Marc Fernandez de Labastida, Jose Luis Cortina, Alberto Pettignano, Andrea Cipollina, Alessandro Tamburini, and Giorgio Micale. "Evaluation of the Purity of Magnesium Hydroxide Recovered from Saltwork Bitterns." Water 15, no. 1 (December 21, 2022): 29. http://dx.doi.org/10.3390/w15010029.
Full textLim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
Full textVecchio, Riccardo, Carla Cavallo, Gianni Cicia, and Teresa Del Giudice. "Are (All) Consumers Averse to Bitter Taste?" Nutrients 11, no. 2 (February 2, 2019): 323. http://dx.doi.org/10.3390/nu11020323.
Full textMontoro, Paola, Gilda D’Urso, Adam Kowalczyk, and Carlo Ignazio Giovanni Tuberoso. "LC-ESI/LTQ-Orbitrap-MS Based Metabolomics in Evaluation of Bitter Taste of Arbutus unedo Honey." Molecules 26, no. 9 (May 8, 2021): 2765. http://dx.doi.org/10.3390/molecules26092765.
Full textLi, Li-Jun, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng, and Hui Ni. "Citrus Taste Modification Potentials by Genetic Engineering." International Journal of Molecular Sciences 20, no. 24 (December 8, 2019): 6194. http://dx.doi.org/10.3390/ijms20246194.
Full textSereda, A. S., I. A. Velikoretskaya, D. T. Mineeva, N. V. Tsurikova, and E. A. Rubtsova. "Bacterial Protease Enzyme Preparations for the Production of Non-Bitter Protein Hydrolysates." Biotekhnologiya 36, no. 4 (2020): 42–48. http://dx.doi.org/10.21519/0234-2758-2020-36-4-42-48.
Full textChandrasekaran, Subhiksha, and Elvira Gonzalez de Mejia. "Effect of Germinated Chickpea Protein Hydrolysate on Markers of Type-2 Diabetes and Its Relationship to Bitter Taste Receptor Expression." Current Developments in Nutrition 6, Supplement_1 (June 2022): 274. http://dx.doi.org/10.1093/cdn/nzac053.015.
Full textSoltani, Somaieh, Hossein Haghaei, Ali Shayanfar, Javad Vallipour, Karim Asadpour Zeynali, and Abolghasem Jouyban. "QSBR Study of Bitter Taste of Peptides: Application of GA-PLS in Combination with MLR, SVM, and ANN Approaches." BioMed Research International 2013 (2013): 1–13. http://dx.doi.org/10.1155/2013/501310.
Full textIwaniak, Anna, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska, and Małgorzata Darewicz. "Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches." Applied Sciences 10, no. 7 (April 6, 2020): 2514. http://dx.doi.org/10.3390/app10072514.
Full textVegarud, G. E., and T. Langsrud. "The level of bitterness and solubility of hydrolysates produced by controlled proteolysis of caseins." Journal of Dairy Research 56, no. 3 (May 1989): 375–79. http://dx.doi.org/10.1017/s0022029900028831.
Full textDi Pizio, Antonella, and Alessandro Nicoli. "In Silico Molecular Study of Tryptophan Bitterness." Molecules 25, no. 20 (October 11, 2020): 4623. http://dx.doi.org/10.3390/molecules25204623.
Full textMartínez Noguera, Pedro, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi, and Barbara Rega. "Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness." Foods 11, no. 18 (September 19, 2022): 2919. http://dx.doi.org/10.3390/foods11182919.
Full textZullo, Biagi Angelo, Silverio Pachioli, and Gino Ciafardini. "Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction." Colloids and Interfaces 4, no. 1 (February 28, 2020): 11. http://dx.doi.org/10.3390/colloids4010011.
Full textMaehashi, Kenji, Yoshika Aritome, Mami Matano, and Yasushi Yamamoto. "Reduction of Bitterness of the Bitter Gourd by Katsuobushi." Nippon Shokuhin Kagaku Kogaku Kaishi 55, no. 4 (2008): 186–90. http://dx.doi.org/10.3136/nskkk.55.186.
Full textDe Toffoli, Alessandra, Sara Spinelli, Erminio Monteleone, Elena Arena, Rossella Di Monaco, Isabella Endrizzi, Tullia Gallina Toschi, et al. "Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages." Nutrients 11, no. 6 (June 13, 2019): 1329. http://dx.doi.org/10.3390/nu11061329.
Full textPanovská, Z., A. Šedivá, M. Jedelská, and J. Pokorný. "Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions." Czech Journal of Food Sciences 26, No. 2 (April 17, 2008): 139–45. http://dx.doi.org/10.17221/2466-cjfs.
Full textCalviño, A. M., O. P. Tamasi, and M. C. Ciappini. "Note. Caffeine Content and Dynamical Bitterness of Yerba Mate Ilex paraguariensis Infusions." Food Science and Technology International 11, no. 6 (December 2005): 401–7. http://dx.doi.org/10.1177/1082013205060624.
Full textThanh Ngoc, Nguyen Thi. "RELATIONSHIP BETWEEN BITTERNESS OF BREWER’S YEAST HYDROLYSATE AND HYDROPHOBIC AMINO ACID CONTENT." Vietnam Journal of Science and Technology 54, no. 2C (March 19, 2018): 458. http://dx.doi.org/10.15625/2525-2518/54/2c/11874.
Full textKam, Natania, Jacinta Fanya Setiadi, Hardoko Hardoko, and Dela Rosa. "Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves." Indonesian Food Science & Technology Journal 5, no. 2 (July 31, 2022): 71–75. http://dx.doi.org/10.22437/ifstj.v5i2.14800.
Full textCoelho, Christian, Cécile Bord, Karine Fayolle, Cindy Bibang, and Stéphanie Flahaut. "Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes." Foods 12, no. 3 (January 19, 2023): 468. http://dx.doi.org/10.3390/foods12030468.
Full textJaya, Nur Taufiq Syamsudin Putra, Retno Hartati, and Widianingsih Widianingsih. "Produksi Garam Dan Bittern Di Tambak Garam." Jurnal Kelautan Tropis 19, no. 1 (July 18, 2016): 43. http://dx.doi.org/10.14710/jkt.v19i1.599.
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