Related references
Note: Only part of the references are listed.Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid
Cordelia A. Running et al.
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2015)
Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans
Cordelia A. Running et al.
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2014)
Mechanisms and effects of fat taste in humans
Robin M. Tucker et al.
BIOFACTORS (2014)
Cell signaling mechanisms of oro-gustatory detection of dietary fat: Advances and challenges
Timothy A. Gilbertson et al.
PROGRESS IN LIPID RESEARCH (2014)
Evidence for Presence of Nonesterified Fatty Acids as Potential Gustatory Signaling Molecules in Humans
Bhushan Kulkarni et al.
CHEMICAL SENSES (2013)
G Protein-Coupled Receptors in Human Fat Taste Perception
Maria Mercedes Galindo et al.
CHEMICAL SENSES (2012)
Taxonomic free sorting
P. Courcoux et al.
FOOD QUALITY AND PREFERENCE (2012)
Activation of oral trigeminal neurons by fatty acids is dependent upon intracellular calcium
Tian Yu et al.
PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY (2012)
Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
George A. van Aken et al.
FOOD HYDROCOLLOIDS (2011)
Accumulating evidence supports a taste component for free fatty acids in humans
Richard D. Mattes
PHYSIOLOGY & BEHAVIOR (2011)
The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors
Wolfgang Meyerhof et al.
CHEMICAL SENSES (2010)
Orthonasal and Retronasal but not Oral-Cavity-Only Discrimination of Vapor-Phase Fatty Acids
Bryson Bolton et al.
CHEMICAL SENSES (2010)
Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception
Monique H. Vingerhoeds et al.
FOOD HYDROCOLLOIDS (2009)
Rheological behavior of food emulsions mixed with saliva: Effect of oil content, salivary protein content, and saliva type
Erika Silletti et al.
FOOD BIOPHYSICS (2008)
How emulsion composition and structure affect sensory perception of low-viscosity model emulsions
Monique H. Vingerhoeds et al.
FOOD HYDROCOLLOIDS (2008)
Emulsion flocculation induced by saliva and mucin
MH Vingerhoeds et al.
FOOD HYDROCOLLOIDS (2005)
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception
B Bufe et al.
CURRENT BIOLOGY (2005)
Free fatty acids regulate gut incretin glucagon-like peptide-1 secretion through GPR120
A Hirasawa et al.
NATURE MEDICINE (2005)
The orphan G protein-coupled receptor GPR40 is activated by medium and long chain fatty acids
CP Briscoe et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2003)
Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: Further support for shared peripheral physiology
RSJ Keast et al.
CHEMICAL SENSES (2002)
Covariation in individuals' sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms
JF Delwiche et al.
PERCEPTION & PSYCHOPHYSICS (2001)
A rapid food screener to assess fat and fruit and vegetable intake
G Block et al.
AMERICAN JOURNAL OF PREVENTIVE MEDICINE (2000)