93 results on '"Sweet taste"'
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2. Pharmacology of TAS1R2/TAS1R3 Receptors and Sweet Taste
3. The Sugar: Behavior Link
4. Sensing the Future
5. Tasters, Supertasters, Genes and Environment: How Dietary Choices Influence Our Health
6. Neonatal Pain
7. Consumer-Oriented New-Product Development in Fruit Flavor Breeding: A Bayesian Approach
8. The Sweet Tooth
9. Food Addiction
10. Neonatal Pain
11. Sweetness
12. Sweet Preference and Mood: Implications for the Risk of Alcoholism
13. Food Addiction: Analysis With an Animal Model of Sugar Bingeing
14. Personality Traits in the Context of Sensory Preference: A Focus on Sweetness
15. Acquired Tastes: Establishing Food (Dis-)Likes by Flavour–Flavour Learning
16. Reciprocal Modulation of Sweet Taste by Leptin and Endocannabinoids
17. Roles of Hormones in Taste Signaling
18. The Receptor Basis of Sweet Taste in Mammals
19. Food Additives
20. Fish and shellfish
21. The Gustatory System
22. Kisses Sweeter Than Wine : Metaphor and the Making of Meaning
23. Genetic Engineering of Strawberry for Taste Improvement and Enhanced Disease Resistance by Introduction of thauII Gene
24. Food Additives
25. Homeostatic and Psychological Bases of Eating and Drinking
26. How Do We Eat? Hypothesis of Foraging Strategy from the Viewpoint of Gustation in Primates
27. The Relation Between Gustatory-Evoked Magnetic Fields and Reaction Times to Different Taste Qualities
28. Food Additives
29. Bird Repellents : Interactions of Agents in Mixture
30. The Use of Uncoded α-Amino Acids Residues in Drug Design
31. Sweetness
32. Hunger, palatability and satiation: physiological and learned influences on eating
33. Hexose Recognition by the Pancreatic β-Cell and the Gustatory Cell
34. What did Johan Gadolin Actually do?
35. Novel Sweet-Tasting Saponins of the Cycloartane, Oleanane, Secodammarane, and Steroidal Types
36. Sweet taste and solution properties of α,α-trehalose as a new cryoprotectant sugar
37. The uses and commercial development of sucralose
38. Molecular structure and sweet taste
39. Neohesperidine dihydrochalcone: recent findings and technical advances
40. Features of alitame™ as a new high intensity sweetener
41. The role of the human senses in food acceptance
42. Role of sucrose in retention of aroma and enhancing the flavor of foods
43. Molecular Engineering in the Preparation of Bioactive Peptides
44. Conformation and sweet taste of l-Asp-d-Xaa-OMe dipeptides
45. Low-calorie soft drinks
46. High-intensity, low-calorie sweeteners
47. Organic Compounds
48. Amino Acids, Peptides, and Proteins
49. Symmetry, Chirality and Topology in Taste
50. The Taste Receptor(s)
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