Results 291 to 300 of about 67,468 (305)

Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptides

Agricultural and Biological Chemistry, 1988
Norio Ishibashi, Ichiro Ono, Kuniki Kato, Toshiaki Shigenaga, Ichizo Shinoda, Hideo OKAi, Sakuzo Fukui   +6 more
openaire   +1 more source

The taste of D- and L-amino acids: In vitro binding assays with cloned human bitter (TAS2Rs) and sweet (TAS1R2/TAS1R3) receptors

Food Chemistry, 2014
Angela Bassoli, Gigliola Borgonovo, Filippo Caremoli   +2 more
exaly  

Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary Complexes

Journal of Agricultural and Food Chemistry, 2015
Tohru Terada, Akiko Shimizu-Ibuka, Yoshiro Ishimaru   +2 more
exaly  

The Analysis of Hop and Beer Bitter Acids

1991
openaire   +1 more source

High Performance Liquid Chromatographic Analysis of Beer Bitter Acids

Journal of the American Society of Brewing Chemists, 1981
exaly  

[Hydrocyanic acid in bitter almonds].

Bollettino della Societa italiana di biologia sperimentale, 2004
openaire   +1 more source

Bitterness over acid rain talks failure

Marine Pollution Bulletin, 1983
openaire   +1 more source

Extraction of Bitter Acids from Hops and Hop Products Using Pressurized Solvent Extraction (PSE)

Journal of the Institute of Brewing, 2009
Pavel Karásek, Michal Roth
exaly  

Number and size of lupulin glands, glandular trichomes of hop (Humulus lupulus L.), play a key role in contents of bitter acids and polyphenols in hop cone

International Journal of Food Science and Technology, 2015
exaly  

[The amino acids of cassava meal (bitter variety)].

Archives internationales de physiologie, 2003
E J, BIGWOOD, J, CLOSE, E L, ADRIAENS
openaire   +1 more source