Results 1 to 10 of about 14,804 (115)

Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models. [PDF]

Foods
Promjeen K, Utama-Ang N, Prinyawiwatkul W.   +2 more
europepmc   +1 more source

Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods. [PDF]

Foods
Chaiya B, Chonpracha P, Waimaleongora-Ek P, Sriwattana S, Prinyawiwatkul W.   +4 more
europepmc   +1 more source

A key SNP in the flavonoid biosynthesis pathway gene CsaV3_6G009030 is highly correlated with cucumber fruit bitterness. [PDF]

Food Chem (Oxf)
Lu Q, Zhang C, Chen H, Yu Y, Wang Z, Wei D, Zou J, Zhang H, Wang H, Tang Q.   +9 more
europepmc   +1 more source

Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile of <i>Coix</i>. [PDF]

Foods
Hu Q, Li N, Liu H, Tang C, Duan S, Wang F, Liu L, Yang S, Dong X.   +8 more
europepmc   +1 more source

Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics. [PDF]

Foods
Luo Z, Ma L, Wan F, Liu X, Zhang Y, Xu T, Su Q, Cao D, Liu Y, Yan X, Liu Y, Jin X.   +11 more
europepmc   +1 more source

Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review. [PDF]

Food Chem X
Xiong H, Liu R, Zhang N, Benjakul S, Zhang Y, Fu Y.   +5 more
europepmc   +1 more source

Elucidating the Material Basis and Receptor Mechanism of Bitterness in <i>Castanopsis fissa</i> Honey Using Machine Learning, Metabolomics, and Molecular Docking. [PDF]

Foods
Zhou Y, Xu D, Bu M, Pan F, Chen H, Peng W, Tian W.   +6 more
europepmc   +1 more source

Contextual Visual Cues in Dessert Evaluation: A Mixed-Effects Analysis of Plate Color Effects on Sweetness and Bitterness Perception. [PDF]

Foods
Valdés-Alarcón ME, Benalcázar-Carvajal LA, Sánchez-Rodríguez A, Martínez-Vivar R, García-Vidal G, Pérez-Campdesuñer R.   +5 more
europepmc   +1 more source

Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study. [PDF]

Foods
Nakamura H, Ogata M, Shimizu T, Fujii Y, Aso K, Tagata C, Calabrese V, Osakabe N.   +7 more
europepmc   +1 more source

Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations. [PDF]

Food Sci Nutr
Huang J, Zhong JW, Jiang LG, Huang YY, Liu DM.   +4 more
europepmc   +1 more source