STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6), 1403-1407
- https://doi.org/10.1111/j.1365-2621.1976.tb01182.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Structural functions of taste in the sugar series: Binding characteristics of disaccharidesJournal of the Science of Food and Agriculture, 1975
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: GUSTATORY PROPERTIES OF ANHYDRO SUGARSJournal of Food Science, 1975
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: SENSORY PROPERTIES OF DEOXY SUGARSJournal of Food Science, 1974
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: CYCLOHEXANE POLYOLS AS SWEET ANALOGUES OF THE SUGARSJournal of Food Science, 1973
- STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: EFFECTS OF AGLYCONES ON THE SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURESJournal of Food Science, 1973
- Structural basis of and interaction between sweetness and bitterness in sugarsJournal of the Science of Food and Agriculture, 1972
- Biochemical studies of taste sensation I. Binding of 14C-labeled sugars to bovine taste papillaeBiochimica et Biophysica Acta (BBA) - General Subjects, 1971
- Organoleptic effect in sugar structuresJournal of the Science of Food and Agriculture, 1970
- A quantitative investigation of Shallenberger's sweetness hypothesisInternational Journal of Food Science & Technology, 1970
- Bitterness and Chemical StructureNature, 1969