Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses

Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel

(2022) Zhirong Wang et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique

(2021) Qingqing Yang et al.   FOOD CHEMISTRY

Comprehensive Comparison on the Chemical Profile of Guang Chen Pi at Different Ripeness Stages Using Untargeted and Pseudotargeted Metabolomics

(2020) Jing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of key taste components in loquat using widely targeted metabolomics

(2020) Shicheng Zou et al.   FOOD CHEMISTRY

Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica)

(2019) Mingguang Yu et al.   FOOD RESEARCH INTERNATIONAL

New Taste-Active 3-(O-β-d-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in Cimiciato-Infected Hazelnuts

(2018) Barbara Singldinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes

(2018) Qing Li et al.   MOLECULES

BitterX: a tool for understanding bitter taste in humans

(2016) Wenkang Huang et al.   Scientific Reports

Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer

(2015) Michael Dresel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity

(2015) Katarzyna Waszkowiak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

(2014) Janitzio X. K. Perales-Sánchez et al.   PLANT FOODS FOR HUMAN NUTRITION

Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39

(2013) Wibke S. U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics in Plants and Humans: Applications in the Prevention and Diagnosis of Diseases

(2013) Diego F. Gomez-Casati et al.   Biomed Research International

Sensory-Guided Identification ofN-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

(2010) Tessa Sonntag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors

(2009) Wolfgang Meyerhof et al.   CHEMICAL SENSES

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY