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pro vyhledávání: '"Sucrose octaacetate"'
Akademický článek
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Akademický článek
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Autor:
Molly J. Higgins, John E. Hayes
Publikováno v:
Nutrients
Volume 12
Issue 6
Nutrients, Vol 12, Iss 1560, p 1560 (2020)
Volume 12
Issue 6
Nutrients, Vol 12, Iss 1560, p 1560 (2020)
Prior work suggests humans can differentiate between bitter stimuli in water. Here, we describe three experiments that test whether beer consumers can discriminate between different bitterants in beer. In Experiment 1 (n = 51), stimuli were intensity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14150d2ffd5ed92e9f573835d43353be
Autor:
Karen Ackroff, Anthony Sclafani
Publikováno v:
Appetite
The postoral actions of nutrients in rodents can stimulate intake and condition flavor preferences through an appetition process. Appetition is revealed in rodents by their increased intake of and preference for a flavored solution paired with intrag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcf10b4e87e139ba046d8a418eede350
https://pubmed.ncbi.nlm.nih.gov/32621941
https://pubmed.ncbi.nlm.nih.gov/32621941
Publikováno v:
Journal of CO2 Utilization. 28:306-312
The development of low cost, non-fluorous, CO2-philic materials such as sugar acetates have opened up new opportunities for enabling the utilization of liquid and supercritical carbon dioxide (scCO2) as a green solvent platform for industrial process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7a45f019cc8009a186424e1373e0820
https://doi.org/10.1016/j.jcou.2018.10.011
https://doi.org/10.1016/j.jcou.2018.10.011
Autor:
Nicholas G. Martin, Paul A. S. Breslin, Margaret J. Wright, Scott D. Gordon, Gu Zhu, Liang-Dar Hwang, Danielle R. Reed, Puya Gharahkhani
Publikováno v:
BMC Genomics, Vol 19, Iss 1, Pp 1-15 (2018)
Human perception of bitter substances is partially genetically determined. Previously we discovered a single nucleotide polymorphism (SNP) within the bitter taste receptor gene TAS2R19 on chromosome 12 that accounts for 5.8% of the variance in the pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd41c377ac43aa5a593d1a5333b557ab
http://link.springer.com/article/10.1186/s12864-018-5058-2
http://link.springer.com/article/10.1186/s12864-018-5058-2
Autor:
Shalini Gaddam, William C. Stagner
Publikováno v:
AAPS PharmSciTech. 19:176-183
Developing pediatric friendly dosage forms is a high priority worldwide. Sucrose octaacetate (SOA) has been recommended for use as a surrogate for bitter tasting active pharmaceutical ingredients. Even though SOA has found a number of human use appli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1084dc899acecdd26dc25140c8d2b699
https://doi.org/10.1208/s12249-017-0829-7
https://doi.org/10.1208/s12249-017-0829-7
Publikováno v:
Chem Senses
Exposures to dietary tannic acid (TA, 3%) and quinine (0.375%) upregulate partially overlapping sets of salivary proteins which are concurrent with changes in taste-driven behaviors, such as rate of feeding and brief access licking to quinine. In add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b998aa7cef7a07cd34314663d6fac0f
https://europepmc.org/articles/PMC6635886/
https://europepmc.org/articles/PMC6635886/
Autor:
Scott L. Wallen, Jyothi P. Ramachandran, Poovathinthodiyil Raveendran, Ajila P. Kottammal, Anu Antony, Resmi M. Ramakrishnan
Publikováno v:
Journal of CO2 Utilization. 47:101472
Liquid and supercritical (sc) CO2 offer tremendous advantages as a greener and safer solvent platform for the pharmaceutical industry. Sugar acetates form a class of inexpensive, carbonyl-based, CO2-philes that exhibits remarkably high solubility in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f930cf07990c399bc94e04939288af54
https://doi.org/10.1016/j.jcou.2021.101472
https://doi.org/10.1016/j.jcou.2021.101472
Publikováno v:
Food Quality and Preference. 87:104041
Prior data suggest humans can distinguish between isointense bitter stimuli (i.e., bitterness may not be unitary). Cues for such discrimination remain unclear but temporal and regional differences have both been implicated. Here, ten bitterants – c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6192334f1366e87295fb35fc37e0f511
https://doi.org/10.1016/j.foodqual.2020.104041
https://doi.org/10.1016/j.foodqual.2020.104041