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Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
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The 43 checked references that resolve
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Endothelial function and cardiovascular disease: Effects of quercetin and wine polyphenols
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Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
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EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)‐CATECHIN AND (‐)‐EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
resolves10.1038/ng1014
The human TAS2R16 receptor mediates bitter taste in response to β-glucopyranosides
resolves10.1016/j.bbrc.2004.05.019
The human taste receptor hTAS2R14 responds to a variety of different bitter compounds
resolves10.1016/j.cub.2005.01.047
The Molecular Basis of Individual Differences in Phenylthiocarbamide and Propylthiouracil Bitterness Perception
resolves10.1016/j.cub.2007.07.046
Specific Alleles of Bitter Receptor Genes Influence Human Sensitivity to the Bitterness of Aloin and Saccharin
resolves10.1007/s12078-009-9049-1
Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer
resolves10.1002/humu.20203
Worldwide haplotype diversity and coding sequence variation at human bitter taste receptor loci
resolves10.1021/jf202816u
Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39
resolves10.1093/database/bap024
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
resolves10.2174/157340707780809635
Distribution, Bioactivities and Therapeutical Potentials of Pentagalloylglucopyranose
resolves10.1021/jf070905x
Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching
resolves10.1016/j.foodchem.2006.04.016
Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities
resolves10.1016/S0040-4039(02)01294-7
Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product
resolves10.1021/bi100410q
Understanding the Binding of Procyanidins to Pancreatic Elastase by Experimental and Computational Methods
resolves10.1039/p19830001711
Synthesis of condensed tannins. Part 9. The condensation sequence of leucocyanidin with (+)-catechin and with the resultant procyanidins
resolves10.1021/jf035536t
Characterization of Soluble Non-covalent Complexes between Bovine Serum Albumin and β-1,2,3,4,6-Penta-<i>O</i>-galloyl-<scp>d</scp>-glucopyranose by MALDI-TOF MS
resolves10.1021/jf902093m
Antioxidant and Biological Properties of Bioactive Phenolic Compounds from<i>Quercus suber</i>L.
resolves10.1523/JNEUROSCI.23-19-07376.2003
Functional Interaction between T2R Taste Receptors and G-Protein α Subunits Expressed in Taste Receptor Cells
resolves10.1016/0140-6736(92)91277-F
Wine, alcohol, platelets, and the French paradox for coronary heart disease
resolves10.1007/s11095-009-9932-0
Anti-Cancer, Anti-Diabetic and Other Pharmacologic and Biological Activities of Penta-Galloyl-Glucose
resolves10.1096/fj.04-1925fje
Differentiation of human melanoma cells induced by cyanidin‐3‐
<i>O</i>
‐β‐glucopyranoside
resolves10.1016/j.aca.2003.10.017
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
resolves10.1021/ja00468a015
Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside
resolves10.1002/jsfa.1237
Development changes of anthocyanins in <i>Vitis vinifera</i> grapes grown in the Douro Valley and concentration in respective wines
resolves10.1002/(SICI)1097-0010(20000515)80:7<1081::AID-JSFA566>3.0.CO;2-G
Flavonols, flavones and flavanols - nature, occurrence and dietary burden
resolves10.5344/ajev.1994.45.1.6
The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine
The 1 reference without a DOI — listed, not checked
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