Results 21 to 30 of about 118,460 (298)
Ric-8A, a Gα protein guanine nucleotide exchange factor potentiates taste receptor signaling
Frontiers in Cellular Neuroscience, 2009 Taste receptors for sweet, bitter and umami tastants are G-protein coupled receptors (GPCRs). While much effort has been devoted to understanding G-protein-receptor interactions and identifying the components of the signalling cascade downstream of these
Claire J Fenech +8 more
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The Bitter Tears of Petra von Kant: The Great Pretender
, 2015 A 2,300 word article on Rainer Werner Fassbinder's 1972 film The Bitter Tears of Petra von Kant for The Criterion Collection, a New York-based video distribution ...
Matthews, Peter
core +3 more sources
Frontiers in Cellular Neuroscience, 2016 The sense of taste is an essential chemosensory modality that enables animals to identify appropriate food sources and control feeding behavior. In particular, the recognition of bitter taste prevents animals from feeding on harmful substances. Feeding
Jaekyun Choi +5 more
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Journal of Family Planning and Reproductive Health Care, 2015 The opinion of Marion Larat is that “nobody, but nobody should take the third- and fourth-generation pills”.1 This view is not surprising as she suffered a devastating stroke at the age of 18 years.2 A subsequent enquiry linked her cerebral vascular accident to Meliane®,3 a 20 μg pill containing gestodene that she had been prescribed for contraception.
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Molecular-Beam Epitaxially Grown MgB2 Thin Films and Superconducting Tunnel Junctions
Advances in Condensed Matter Physics, 2011 Since the discovery of its superconducting properties in 2001, magnesium diboride has generated terrific scientific and engineering research interest around the world.
Jean-Baptiste Laloë +2 more
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Maternal Odor Exposure Modulates Acceptance of a Bitter Taste in Newborn and Infant Rats
Frontiers in Psychology, 2018 The acceptance of bitter, aversive, substances during early life is enhanced by stimulation with familiar, pre-exposed odors. Newborn rats exhibited heightened grasp responses toward an artificial nipple dispensing quinine, and drank more of this bitter ...
María C. Ifrán +5 more
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Foods, 2020 The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the ...
Audrey Cosson +4 more
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A revision of the “African Non-Spiny” Clade of Solanum L. (Solanum sections Afrosolanum Bitter, Benderianum Bitter, Lemurisolanum Bitter, Lyciosolanum Bitter, Macronesiotes Bitter, and Quadrangulare Bitter: Solanaceae) [PDF]
PhytoKeys, 2016 The African Non-Spiny (ANS) clade contains 14 species of mostly large canopy lianas or scandent shrubs confined to Madagascar (10) and continental Africa (4, with with one species reaching the southern Arabian peninsula). Members of the clade were previously classified in sections Afrosolanum Bitter, Benderianum Bitter, Lemurisolanum Bitter ...
Knapp,Sandy, Vorontsova,Maria
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Taste Perception in School Children: Is There an Association with Dental Caries?
Balkan Journal of Dental Medicine, 2020 Background/Aim: Individuals make food choices based on a number of physiological, nutritional, environmental and socioeconomic factors but sensory qualities of food namely the taste has priority as the determinant in food selection.
Egil Edibe, Menteş Ali
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Exploring harmony in extra virgin olive oils and vegetables pairings
Grasas y Aceites, 2020 Despite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored.
A. Cichelli +3 more
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