Results 241 to 250 of about 59,986 (306)

Candidate compounds associated with sourness and astringency in Corni Fructus: an integrated analysis of chemical profiles, sensory evaluation, and molecular docking. [PDF]

Food Chem X
Hou Y, Guo H, Liu Y, Li Y, Chen M, Du H, Chi J, Wang Z, Dai L.   +8 more
europepmc   +1 more source

Anti-<i>Helicobacter pylori</i> Activity and Gastroprotective Effects of Miao Sour Soup-Derived <i>Lactiplantibacillus plantarum</i> SHY0008. [PDF]

Microorganisms
Ren Z, Xiao S, Zhang Z, Wang F, Kong Q, Li Y, Xue C, Liu D, Sun H.   +8 more
europepmc   +1 more source

Large-scale brain network interactions differentiate sweet, sour, and salty food cues during visual processing. [PDF]

Sci Rep
Lim M, Kim MJ.
europepmc   +1 more source

Genetic Variants Influencing Taste Perception and Food Preferences: Current Evidence. [PDF]

Nutrients
Miller-Kasprzak E, Bogdański P.
europepmc   +1 more source

From in silico screening to experimental verification: Identification of novel umami peptides from tamarind (<i>Tamarindus indica</i> L.) seed proteins and their validation in enzymatic hydrolysates. [PDF]

Food Chem X
Huang S, Li S, Wang X, Jiu X, Cai S.
europepmc   +1 more source

Sour times

, 1999
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Sweet and Sour

, 1962
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Mechanisms for the Sour Taste

2021
Sour, the taste of acids, provides important sensory information to prevent the ingestion of unripe, spoiled, or fermented foods. In mammals, acids elicit disgust and pain by simultaneously activating taste and somatosensory neurons innervating the oral cavity.
Jin, Zhang, Hojoon, Lee, Lindsey J, Macpherson   +2 more
openaire   +2 more sources

Science souring on sugar

BMJ, 2013
Accumulating evidence points towards a role for sugar and other refined carbohydrates in the development of ...
Walter C, Willett, David S, Ludwig
openaire   +2 more sources