Journal articles on the topic 'PROP taster status'
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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.
Full textNaciri, Lala Chaimae, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa, and Melania Melis. "Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning." Nutrients 14, no. 2 (January 7, 2022): 252. http://dx.doi.org/10.3390/nu14020252.
Full textMelis, Melania, Giorgia Sollai, Mariano Mastinu, Danilo Pani, Piero Cosseddu, Annalisa Bonfiglio, Roberto Crnjar, Beverly J. Tepper, and Iole Tomassini Barbarossa. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status." Nutrients 12, no. 7 (July 7, 2020): 2017. http://dx.doi.org/10.3390/nu12072017.
Full textSYATHIRAH HANIM,, A. H., H. RUHAYA,, S. NORKHAFIZAH,, and A. M. MARINA,. "RELATIONSHIP BETWEEN PROP (6-n-PROPYLTHIOURACIL) TASTER STATUS AND PREFERENCE FOR DIFFERENT TASTE FOOD GROUPS AMONG UNIVERSITY STUDENTS." Malaysian Applied Biology 49, no. 5 (December 31, 2020): 53–59. http://dx.doi.org/10.55230/mabjournal.v49i5.1637.
Full textVon Atzingen, Maria Carolina Batista Campos, and Maria Elisabeth Machado Pinto e. Silva. "6-n-propyltiouracil (PROP) taster status in Brazilian adults." Food Science and Technology 32, no. 4 (September 18, 2012): 673–78. http://dx.doi.org/10.1590/s0101-20612012005000108.
Full textStoner, Lee, Nicholas Castro, Anna Kucharska-Newton, Abbie E. Smith-Ryan, Sally Lark, Michelle A. Williams, James Faulkner, and Paula Skidmore. "Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status." Nutrients 11, no. 9 (August 31, 2019): 2037. http://dx.doi.org/10.3390/nu11092037.
Full textSollai, Giorgia, Melania Melis, Mariano Mastinu, Danilo Pani, Piero Cosseddu, Annalisa Bonfiglio, Roberto Crnjar, Beverly Tepper, and Iole Tomassini Barbarossa. "Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)." Nutrients 11, no. 2 (February 1, 2019): 315. http://dx.doi.org/10.3390/nu11020315.
Full textVitorino, Guilherme, Mariana Mota, and Manuel Malfeito-Ferreira. "Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules." Ciência e Técnica Vitivinícola 36, no. 2 (2021): 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.
Full textNasser, Jennifer A., Harry R. Kissileff, Carol N. Boozer, Chieh J. Chou, and F. Xavier Pi-Sunyer. "PROP taster status and oral fatty acid perception." Eating Behaviors 2, no. 3 (September 2001): 237–45. http://dx.doi.org/10.1016/s1471-0153(01)00031-9.
Full textTepper, Beverly J., and Ricky J. Nurse. "Fat Perception is Related to PROP Taster Status." Physiology & Behavior 61, no. 6 (June 1997): 949–54. http://dx.doi.org/10.1016/s0031-9384(96)00608-7.
Full textYousaf, Neeta Y., and Beverly J. Tepper. "The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors." International Journal of Environmental Research and Public Health 19, no. 19 (September 22, 2022): 11995. http://dx.doi.org/10.3390/ijerph191911995.
Full textKranzler, Henry R., Kitzia Skipsey, and Vania Modesto-Lowe. "PROP taster status and parental history of alcohol dependence." Drug and Alcohol Dependence 52, no. 2 (October 1998): 109–13. http://dx.doi.org/10.1016/s0376-8716(98)00081-7.
Full textTao, Ran, and Sungeun Cho. "Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)." Foods 9, no. 8 (July 31, 2020): 1026. http://dx.doi.org/10.3390/foods9081026.
Full textMelis, Melania, Mariano Mastinu, Stefano Pintus, Tiziana Cabras, Roberto Crnjar, and Iole Tomassini Barbarossa. "Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects." Molecules 26, no. 8 (April 13, 2021): 2244. http://dx.doi.org/10.3390/molecules26082244.
Full textVerma, Priya, Vabitha Shetty, and Amitha Hegde. "Propylthiouracil (PROP) - A Tool to Determine Taster Status in Relation to Caries Experience, Streptococcus Mutans Levels and Dietary Preferences in Children." Journal of Clinical Pediatric Dentistry 31, no. 2 (January 1, 2007): 113–17. http://dx.doi.org/10.17796/jcpd.31.2.34302r2857511268.
Full textTEPPER, BEVERLY J., and RICKY J. NURSE. "PROP Taster Status Is Related to Fat Perception and Preferencea." Annals of the New York Academy of Sciences 855, no. 1 OLFACTION AND (November 1998): 802–4. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10662.x.
Full textBaranowski, Janice C., Tom Baranowski, Alicia Beltran, Kathy B. Watson, Russell Jago, Margaret Callie, Mariam Missaghian, and Beverly J. Tepper. "6-n-Propylthiouracil sensitivity and obesity status among ethnically diverse children." Public Health Nutrition 13, no. 10 (December 22, 2009): 1587–92. http://dx.doi.org/10.1017/s1368980009993004.
Full textYang, Qian, Micaela Kraft, Yuchi Shen, Hal MacFie, and Rebecca Ford. "Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage." Food Quality and Preference 75 (July 2019): 133–44. http://dx.doi.org/10.1016/j.foodqual.2019.02.016.
Full textYackinous, C., and Jean-Xavier Guinard. "Relation between PROP taster status and fat perception, touch, and olfaction." Physiology & Behavior 72, no. 3 (February 2001): 427–37. http://dx.doi.org/10.1016/s0031-9384(00)00430-3.
Full textTepper, Beverly J., Carol M. Christensen, and Jean Cao. "Development of brief methods to classify individuals by PROP taster status." Physiology & Behavior 73, no. 4 (July 2001): 571–77. http://dx.doi.org/10.1016/s0031-9384(01)00500-5.
Full textUllrich, Natalia V., Riva Touger-Decker, Julie O’Sullivan-Maillet, and Beverly J. Tepper. "PROP taster status and self-perceived food adventurousness influence food preferences." Journal of the American Dietetic Association 104, no. 4 (April 2004): 543–49. http://dx.doi.org/10.1016/j.jada.2004.01.011.
Full textCatanzaro, Diane, Emily C. Chesbro, and Andrew J. Velkey. "Relationship between food preferences and PROP taster status of college students." Appetite 68 (September 2013): 124–31. http://dx.doi.org/10.1016/j.appet.2013.04.025.
Full textKranzler, Henry R., Pamela J. Moore, and Victor M. Hesselbrock. "No Association of PROP Taster Status and Paternal History of Alcohol Dependence." Alcoholism: Clinical and Experimental Research 20, no. 8 (November 1996): 1496–500. http://dx.doi.org/10.1111/j.1530-0277.1996.tb01154.x.
Full textMelis, Melania, Mariano Mastinu, Lala Chaimae Naciri, Patrizia Muroni, and Iole Tomassini Barbarossa. "Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort." Nutrients 14, no. 22 (November 19, 2022): 4903. http://dx.doi.org/10.3390/nu14224903.
Full textEldeghaidy, Sally, Luca Marciani, Francis McGlone, Tracey Hollowood, Joanne Hort, Kay Head, Andrew J. Taylor, et al. "The cortical response to the oral perception of fat emulsions and the effect of taster status." Journal of Neurophysiology 105, no. 5 (May 2011): 2572–81. http://dx.doi.org/10.1152/jn.00927.2010.
Full textBakke, Alyssa, and Zata Vickers. "Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance." Food Quality and Preference 22, no. 4 (June 2011): 317–25. http://dx.doi.org/10.1016/j.foodqual.2010.11.006.
Full textYang, Qian, Rocio Dorado, Carolina Chaya, and Joanne Hort. "The impact of PROP and thermal taster status on the emotional response to beer." Food Quality and Preference 68 (September 2018): 420–30. http://dx.doi.org/10.1016/j.foodqual.2018.03.001.
Full textBurd, Carlye, Araliya Senerat, Earle Chambers, and Kathleen L. Keller. "PROP taster status interacts with the built environment to influence children's food acceptance and body weight status." Obesity 21, no. 4 (December 27, 2012): 786–94. http://dx.doi.org/10.1002/oby.20059.
Full textYousaf, Neeta Y., Melania Melis, Mariano Mastinu, Cristina Contini, Tiziana Cabras, Iole Tomassini Barbarossa, and Beverly J. Tepper. "Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status." Nutrients 12, no. 9 (September 21, 2020): 2878. http://dx.doi.org/10.3390/nu12092878.
Full textChang, Won-Ic, Jin-Woo Chung, Young-Ku Kim, Sung-Chang Chung, and Hong-Seop Kho. "The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine." Archives of Oral Biology 51, no. 5 (May 2006): 427–32. http://dx.doi.org/10.1016/j.archoralbio.2005.10.002.
Full textYackinous, Carol A., and Jean-Xavier Guinard. "Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women." Appetite 38, no. 3 (June 2002): 201–9. http://dx.doi.org/10.1006/appe.2001.0481.
Full textKobue-Lekalake, Rosemary I., John RN Taylor, and Henriëtte L. de Kock. "Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums." Journal of the Science of Food and Agriculture 89, no. 11 (June 25, 2009): 1809–14. http://dx.doi.org/10.1002/jsfa.3634.
Full textYang, Qian, Tracey Hollowood, and Joanne Hort. "Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status." Food Quality and Preference 38 (December 2014): 83–91. http://dx.doi.org/10.1016/j.foodqual.2014.05.013.
Full textYeomans, M. R., N. Gould, and J. Prescott. "Olfactory conditioning reinforced by saccharin in humans: Influence of prop taster and sweet liker status." Appetite 51, no. 2 (September 2008): 411. http://dx.doi.org/10.1016/j.appet.2008.04.265.
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 textYousaf, Neeta Y., Guojun Wu, Melania Melis, Mariano Mastinu, Cristina Contini, Tiziana Cabras, Iole Tomassini Barbarossa, Liping Zhao, Yan Y. Lam, and Beverly J. Tepper. "Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals." Nutrients 14, no. 7 (April 2, 2022): 1492. http://dx.doi.org/10.3390/nu14071492.
Full textGoldstein, Gretchen L., Henryk Daun, and Beverly J. Tepper. "Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents." Physiology & Behavior 90, no. 5 (April 2007): 809–17. http://dx.doi.org/10.1016/j.physbeh.2007.01.004.
Full textDITSCHUN, TANYA L., and JEAN-XAVIER GUINARD. "COMPARISON OF NEW AND EXISTING METHODS FOR THE CLASSIFICATION OF INDIVIDUALS ACCORDING TO 6-N PROPYLTHIOURACIL (PROP) TASTER STATUS." Journal of Sensory Studies 19, no. 2 (May 2004): 149–70. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00142.x.
Full textVILLARINO, BLANCA J., CARLENETH P. FERNANDEZ, JUDIT C. ALDAY, and CHRISTLE GRACE R. CUBELO. "RELATIONSHIP OF PROP (6-N-PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS." Journal of Sensory Studies 24, no. 3 (June 2009): 354–71. http://dx.doi.org/10.1111/j.1745-459x.2009.00215.x.
Full textBorazon, Elaine Q., Blanca J. Villarino, Rizza Marie T. Magbuhat, and Maria Lourdes Sabandal. "Relationship of PROP (6-n-propylthiouracil) taster status with body mass index, food preferences, and consumption of Filipino adolescents." Food Research International 47, no. 2 (July 2012): 229–35. http://dx.doi.org/10.1016/j.foodres.2011.06.034.
Full textDeshaware, Shweta, and Rekha Singhal. "Genetic variation in bitter taste receptor gene TAS2R38 , PROP taster status and their association with body mass index and food preferences in Indian population." Gene 627 (September 2017): 363–68. http://dx.doi.org/10.1016/j.gene.2017.06.047.
Full textParkinson, Lisa, Mark Kestin, and Russell Keast. "The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake." Food Quality and Preference 48 (March 2016): 17–22. http://dx.doi.org/10.1016/j.foodqual.2015.08.006.
Full textWijtzes, Anne I., Wilma Jansen, Selma H. Bouthoorn, Jessica C. Kiefte-de Jong, Pauline W. Jansen, Oscar H. Franco, Vincent W. V. Jaddoe, Albert Hofman, and Hein Raat. "PROP taster status, food preferences and consumption of high-calorie snacks and sweet beverages among 6-year-old ethnically diverse children." Maternal & Child Nutrition 13, no. 2 (February 16, 2016): e12240. http://dx.doi.org/10.1111/mcn.12240.
Full textScott, Nicole O., Brenda Burgess, and Beverly J. Tepper. "Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions." Food Quality and Preference 73 (April 2019): 192–201. http://dx.doi.org/10.1016/j.foodqual.2018.11.009.
Full textSepulveda, Karina Knight, Alicia Beltran, Kathy Watson, Tom Baranowski, Janice Baranowski, Noemi Islam, and Mariam Missaghian. "Fruit and vegetables are similarly categorised by 8–13-year-old children." Public Health Nutrition 12, no. 2 (February 2009): 175–87. http://dx.doi.org/10.1017/s1368980008002516.
Full textPorubcan, Alyssa R., and Zata M. Vickers. "Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers." Food Quality and Preference 16, no. 7 (October 2005): 608–20. http://dx.doi.org/10.1016/j.foodqual.2005.01.007.
Full textAlanzi, Abrar, Marianna Velissariou, Manal Abu Al-Melh, Donald Ferguson, and Katerina Kavvadia. "Role of taste perception in white spot lesion formation during orthodontic treatment." Angle Orthodontist 89, no. 4 (March 6, 2019): 624–29. http://dx.doi.org/10.2319/091918-680.1.
Full textWiernicka, Anna, Karolina Piwczynska, Paulina Mika-Stepkowska, Dorota Kazimierska, Piotr Socha, and Anna Rybak. "Impact of the Gut-Brain Hormonal Axis and Enteric Peptides in the Development of Food Neophobia in Children with Genetically Determined Hypersensitivity to the Bitter Taste." Gastrointestinal Disorders 4, no. 4 (September 28, 2022): 237–48. http://dx.doi.org/10.3390/gidisord4040023.
Full textPuleo, Sharon, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, and Rossella Di Monaco. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food." Foods 10, no. 12 (December 16, 2021): 3122. http://dx.doi.org/10.3390/foods10123122.
Full textOftedal, Katherine Nolen, and Beverly J. Tepper. "Influence of the PROP bitter taste phenotype and eating attitudes on energy intake and weight status in pre-adolescents: A 6-year follow-up study." Physiology & Behavior 118 (June 2013): 103–11. http://dx.doi.org/10.1016/j.physbeh.2013.05.016.
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