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。Supertasting and PROP bitterness depends on more than the TAS2R38 gene
John E. Hayes et al.
CHEMICAL SENSES (2008)
Gustatory expression pattern of the human TAS2R bitter receptor gene family reveals a heterogenous population of bitter responsive taste receptor cells
Maik Behrens et al.
JOURNAL OF NEUROSCIENCE (2007)
Individual differences in perceived bitterness predict liking of sweeteners
Jennifer K. Kamerud et al.
CHEMICAL SENSES (2007)
Genetic sensitivity to 6-n-propylthiouracil has no influence on dietary patterns, body mass indexes, or plasma lipid profiles of women
Adam Drewnowski et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2007)
Revisiting sugar-fat mixtures: Sweetness and creaminess vary with phenotypic markers of oral sensation
John E. Hayes et al.
CHEMICAL SENSES (2007)
A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compounds
Russell S. J. Keast et al.
CHEMICAL SENSES (2007)
Genetics of individual differences in bitter taste perception:: lessons from the PTC gene
UK Kim et al.
CLINICAL GENETICS (2005)
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception
B Bufe et al.
CURRENT BIOLOGY (2005)
'Thermal taste' predicts higher responsiveness to chemical taste and flavor
BG Green et al.
CHEMICAL SENSES (2004)
Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake
VB Duffy et al.
ALCOHOLISM-CLINICAL AND EXPERIMENTAL RESEARCH (2004)
Lingual tactile acuity, taste perception, and the density and diameter of fungiform papillae in female subjects
GK Essick et al.
PHYSIOLOGY & BEHAVIOR (2003)
Understanding creaminess perception of dairy products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil
SV Kirkmeyer et al.
CHEMICAL SENSES (2003)
Labeled scales (eg, category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste
LM Bartoshuk et al.
FOOD QUALITY AND PREFERENCE (2003)
Stimulation of bitterness by capsaicin and menthol: Differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves
BG Green et al.
CHEMICAL SENSES (2003)
Relationship of papillae number to bitter intensity of quinine and PROP within and between individuals
JF Delwiche et al.
PHYSIOLOGY & BEHAVIOR (2001)
Covariation in individuals' sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms
JF Delwiche et al.
PERCEPTION & PSYCHOPHYSICS (2001)
Relation between PROP taster status and fat perception, touch, and olfaction
C Yackinous et al.
PHYSIOLOGY & BEHAVIOR (2001)
PROP (6-n-propylthiouracil) tasting and sensory responses to caffeine, sucrose, neohesperidin dihydrochalcone and chocolate
A Ly et al.
CHEMICAL SENSES (2001)
Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception
LM Bartoshuk
CHEMICAL SENSES (2000)
Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters
J Prescott et al.
CHEMICAL SENSES (2000)
Genetic variation and inferences about perceived taste intensity in mice and men
J Prutkin et al.
PHYSIOLOGY & BEHAVIOR (2000)
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