46 results on '"Morini, Gabriella"'
Search Results
2. Chemoinformatics View on Bitter Taste Receptor Agonists in Food
3. Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39
4. Open questions in sweet, umami and bitter taste genetics
5. The chemical composition of oyster nut (Telfairia pedata) seeds and oil
6. Why Should an Organic Chemist Study Sweet Taste?
7. Multiple Receptors or Multiple Sites? Modeling the Human T1R2-T1R3 Sweet Taste Receptor
8. Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits
9. Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements
10. Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes
11. A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture
12. Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
13. Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract
14. Correction: Corrigendum: Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary PROPosal
15. Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary PROPosal
16. Age Variation In Bitter Taste Perception In Relation To The Tas2r38 Taste Receptor Phenotype.
17. Genetic variation in taste receptor pseudogenes provides evidence for a dynamic role in human evolution
18. Genetic signature of differential sensitivity to stevioside in the Italian population
19. Taste Perception and Food Choices
20. From the Tongue to the Gut
21. Proceedings of the PROCIDA workshop on taste
22. Lost and found in sweeteners: forgotten molecules and unsolved problems in the chemistry of sweet compounds
23. Molecular modelling and models in the study of sweet and umami taste receptors. A review.
24. Design, synthesis, and evaluation of biphenyl-4-yl-acrylohydroxamic acid derivatives as histone deacetylase (HDAC) inhibitors
25. Taste-guided identification of high potency TRPA1 agonists from Perilla frutescens
26. Isovanillic Sweeteners: Sensory Evaluation and In Vitro Assays with Human Sweet Taste Receptor
27. Preclinical profile of antitumor activity of a novel hydrophilic camptothecin, ST1968
28. Taste‐Active Compounds in a Traditional Italian Food: ‘Lampascioni’
29. Synthesis and cytotoxic activity of new 9-substituted camptothecins
30. Synthesis and Cytotoxic Activity of Polyamine Analogues of Camptothecin
31. Synthesis of a New Family ofN-Aryl Lactams Active on Chemesthesis and Taste
32. From Small Sweeteners to Sweet Proteins: Anatomy of the Binding Sites of the Human T1R2_T1R3 Receptor
33. Monatin, Its Stereoisomers and Derivatives: Modeling the Sweet Taste Chemoreception Mechanism
34. Monatin and Its Stereoisomers: Chemoenzymatic Synthesis and Taste Properties
35. Synthesis and Cytotoxic Activity of Substituted 7‐Aryliminomethyl Derivatives of Camptothecin.
36. Synthesis and cytotoxic activity of substituted 7-aryliminomethyl derivatives of camptothecin
37. General Pseudoreceptor Model for Sweet Compounds: A Semiquantitative Prediction of Binding Affinity for Sweet-Tasting Molecules
38. Isovanillyl sweeteners. From molecules to receptors
39. Quantitative Structure-Activity Relationships of Sweet Isovanillyl Derivatives
40. Histamine H3 receptors in the guinea pig ileum: Evidence for a postjunctional location
41. Sweet Isovanillyl Derivatives: Synthesis and Structure−Taste Relationships of Conformationally Restricted Analogues
42. A three-dimensional receptor model for isovanillic sweet derivatives
43. Synthesis and Structure−Activity Relationships of Sweet 2-Benzoylbenzoic Acid Derivatives
44. MAJOR VOLATILES IN TOASTED SESAME SEED OIL
45. MAJOR VOLATILES IN TOASTED CANOLA OIL
46. Determination of apparent molar volumes (AMV) and capacity factors (kw) for sweet and non-sweet sulphamates, correlation between AMV values, and Corey-Pauling-Koltun volumes and relative sweetness correlations
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