相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype
Alissa A. Nolden et al.
CHEMICAL SENSES (2020)
Global drivers of food system (un)sustainability: A multi-country correlation analysis
Christophe Bene et al.
PLOS ONE (2020)
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
Sara Spinelli et al.
NUTRIENTS (2020)
Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study
Stefano Predieri et al.
NUTRIENTS (2020)
Heightened olfactory dysfunction and oral irritation among chronic smokers and heightened propylthiouracil (PROP) bitterness among menthol smokers
Valerie B. Duffy et al.
PHYSIOLOGY & BEHAVIOR (2019)
Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake
Camilla Cattaneo et al.
NUTRIENTS (2019)
Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage
Qian Yang et al.
FOOD QUALITY AND PREFERENCE (2019)
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
Alessandra De Toffoli et al.
NUTRIENTS (2019)
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
Sari Puputti et al.
FOODS (2019)
Multidimensional measurement of individual differences in taste perception
Sari Puputti et al.
FOOD QUALITY AND PREFERENCE (2018)
The changing role of the senses in food choice and food intake across the lifespan
Sanne Boesveldt et al.
FOOD QUALITY AND PREFERENCE (2018)
Associations between food neophobia and responsiveness to warning chemosensory sensations in food products in a large population sample
M. Laureati et al.
FOOD QUALITY AND PREFERENCE (2018)
Personality traits and gender influence liking and choice of food pungency
Sara Spinelli et al.
FOOD QUALITY AND PREFERENCE (2018)
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample
Caterina Dinnella et al.
CHEMICAL SENSES (2018)
Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects
Rocio Barragan et al.
NUTRIENTS (2018)
Taste loss in the elderly: Possible implications for dietary habits
Giuseppe Sergi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Exploring influences on food choice in a large population sample: The Italian Taste project
E. Monteleone et al.
FOOD QUALITY AND PREFERENCE (2017)
Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies
Dagfinn Aune et al.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2017)
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents
Caterina Dinnella et al.
APPETITE (2016)
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women
Cristina Proserpio et al.
APPETITE (2016)
Increasing vegetable intakes: rationale and systematic review of published interventions
Katherine M. Appleton et al.
EUROPEAN JOURNAL OF NUTRITION (2016)
Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK
Yuchi Shen et al.
FOOD QUALITY AND PREFERENCE (2016)
The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake
Lisa Parkinson et al.
FOOD QUALITY AND PREFERENCE (2016)
Sensitivity, hedonics and preferences for basic tastes and fat amongst adults and children of differing weight status: A comprehensive review
David N. Cox et al.
FOOD QUALITY AND PREFERENCE (2016)
Meeting future food demand with current agricultural resources
Kyle F. Davis et al.
GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS (2016)
The Relationships Between Common Measurements of Taste Function
Jordannah Webb et al.
CHEMOSENSORY PERCEPTION (2015)
The role of emotions in food choice and liking
Swetlana Gutjar et al.
FOOD RESEARCH INTERNATIONAL (2015)
Identifying flavor preference subgroups. Genetic basis and related eating behavior traits
Outi Tornwall et al.
APPETITE (2014)
Sustainability of plant-based diets: back to the future
Joan Sabate et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)
Systematic review and meta-analysis of the effect of increased vegetable and fruit consumption on body weight and energy intake
Oliver T. Mytton et al.
BMC PUBLIC HEALTH (2014)
Comparison of the Hedonic General Labeled Magnitude Scale with the Hedonic 9-Point Scale
Jaclyn J. Kalva et al.
JOURNAL OF FOOD SCIENCE (2014)
Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)
Beverly J. Tepper et al.
NUTRIENTS (2014)
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
Maurizio Servili et al.
ANTIOXIDANTS (2014)
Factors Related to Fungiform Papillae Density: The Beaver Dam Offspring Study
Mary E. Fischer et al.
CHEMICAL SENSES (2013)
Increased consumption of fruit and vegetables for the primary prevention of cardiovascular diseases
Louise Hartley et al.
COCHRANE DATABASE OF SYSTEMATIC REVIEWS (2013)
Ageing and taste
Lisa Methven et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2012)
Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes
David N. Cox et al.
PUBLIC HEALTH NUTRITION (2012)
Innate and learned preferences for sweet taste during childhood
Alison K. Ventura et al.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE (2011)
Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype
Valerie B. Duffy et al.
CHEMOSENSORY PERCEPTION (2010)
Thermal taste, PROP responsiveness, and perception of oral sensations
Martha R. Bajec et al.
PHYSIOLOGY & BEHAVIOR (2008)
Dietary fibre and health: an overview
J. L. Buttriss et al.
NUTRITION BULLETIN (2008)
Short-term vegetable intake by young children classified by 6-n-propylthoiuracil bitter-taste phenotype
Kendra I. Bell et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2006)
Heritability and genetic covariation of sensitivity to PROP, SOA, quinine HCl, and caffeine
Jonathan L. Hansen et al.
CHEMICAL SENSES (2006)
Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake
ME Dinehart et al.
PHYSIOLOGY & BEHAVIOR (2006)
Odor/taste integration and the perception of flavor
DM Small et al.
EXPERIMENTAL BRAIN RESEARCH (2005)
Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates
SA Lanier et al.
PHYSIOLOGY & BEHAVIOR (2005)
The impact of perceptual interactions on perceived flavor
J Delwiche
FOOD QUALITY AND PREFERENCE (2004)
Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching
LM Bartoshuk et al.
PHYSIOLOGY & BEHAVIOR (2004)
New perspectives on taste and primate evolution: The dichotomy in gustatory coding for perception of beneficent versus noxious substances as supported by correlations among human thresholds
CM Hladik et al.
AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY (2002)
Food neophobia among the Finns and related responses to familiar and unfamiliar foods
H Tuorila et al.
FOOD QUALITY AND PREFERENCE (2001)
Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception
LM Bartoshuk
CHEMICAL SENSES (2000)
Young women's food preferences and taste responsiveness to 6-n-propylthiouracil (PROP)
LC Kaminski et al.
PHYSIOLOGY & BEHAVIOR (2000)
分享论文
