Results 81 to 90 of about 884,551 (187)

High sensitivity of Xenopus gustatory receptors to amino acids and bitter substances

, 1982
The gustatory nerve responses of the aquatic toad Xenopus laevis to salts, acids, amino acids, and bitter substances were recorded. 1) The gustatory receptors were sensitive to amino acids and bitter substances. The thresholds were 10(-7) M for Arg, 3 X
K. Yoshii, Y. Kobatake, K. Kurihara, C. Yoshii   +3 more
core   +1 more source

AVALIAÇÃO QUANTITATIVA DE ÁCIDOS AMARGOS, XANTHOHUMOL E ÓLEOS ESSENCIAIS PRESENTES EM FLORES DE DIFERENTES CULTIVARES DE Humulus lupulus L. PRODUZIDAS NA REGIÃO NORDESTE DO BRASIL

Química Nova
Hop flowers contain chemical substances that are used to confer sensory properties to beer. Hop flower products have very high commercial value, but national production represents less than 2% of domestic consumption. In this work, flowers from different
Samuel P. D. Marques, Maria T. S. Trevisan, Robert W. Owen, Ana M. A. Silva, Francisco M. G. Nascimento, Francisca S. S. Lima, Thales C. Lima, Edy S. de Brito, Hilton C. R. Magalhães, Francisco L. F. da Silva   +9 more
doaj   +1 more source

Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system. [PDF]

Sci Rep, 2020
Ano Y, Ohya R, Yamazaki T, Takahashi C, Taniguchi Y, Kondo K, Takashima A, Uchida K, Nakayama H.   +8 more
europepmc   +1 more source

Bitter Taste of Oxidized Fatty Acids [PDF]

Agricultural and Biological Chemistry, 1980
Riichiro Usuki, Takashi Kaneda
openaire   +1 more source

The Expression of Genes Involved in Synthesis of Bitter Acids and Xanthohumol and the Content of These Compounds in Aroma and Bitter Hop under Reduced Nitrogen Fertilisation

Agronomy
Hop (Humulus lupulus) is cultivated for industrial purposes, primarily for brewing, but also for pharmaceutical and cosmetic applications. The hop cones are valued for their secondary metabolites, including bitter acids and prenylflavonoids.
Anna Czubacka, Urszula Skomra, Monika Agacka-Mołdoch, Marta Koziara-Ciupa   +3 more
doaj   +1 more source

Quantification of Taste of Amino Acids Showing Bitter Taste with a Multichannel Taste Sensor

, 1997
A recently developed multichannel taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. In this paper, taste
Toko, Kiyoshi, 都甲, 潔, 永守, 知見, Nagamori, Tomomi   +3 more
core  

OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES

Harčova Nauka ì Tehnologìâ
With the development of new trends in healthy eating, for consumer satisfaction, with aim to expand the range of bakery products and enrich bread with biologically active compounds of hops, bread production with the addition of cones of this unique plant
L. Protsenko, N. Koshitska, S. Ryzhuk, O. Svirchevska, A. Bober, S. Gunko, I. Bober   +6 more
doaj   +1 more source

Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline. [PDF]

J Alzheimers Dis, 2020
Fukuda T, Ohnuma T, Obara K, Kondo S, Arai H, Ano Y.   +5 more
europepmc   +1 more source

Flavor of Over-Fermented Tempeh Affected by Fermentation Period, Packaging, and Blanching

Agritech
Over-fermented tempeh is traditional ingredient in Indonesian dishes, serving as a seasoning due to the unique flavor. Therefore, this study aimed to evaluate the effect of different fermentation periods, packaging types, and blanching processes on ...
Ayodya Ayodya, Dwi Larasatie Nur Fibri, Supriyadi Supriyadi   +2 more
doaj   +1 more source

The anti-inflammatory effects of different varieties of bitter gourd [PDF]

, 2009
[[abstract]]Bitter gourd (Momordica charantia) can be divided into white , green and pearl bitter gourd according the fruit color. Recently, researches have demonstrated that bitter gourd can activate PPAR?, and may related to anti-diabetes, anti ...
huang hsiu chi
core