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Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
inferredcites →https://doi.org/10.1002/(sici)1097-0010(20000515)80:7<1081::aid-jsfa566>3.0.co;2-gopenalex-snapshot
Flavonols, flavones and flavanols - nature, occurrence and dietary burden
inferredcites →https://doi.org/10.1002/humu.20203openalex-snapshot
Worldwide haplotype diversity and coding sequence variation at human bitter taste receptor loci
inferredcites →https://doi.org/10.1002/jsfa.1237openalex-snapshot
Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines
inferredcites →https://doi.org/10.1002/jsfa.2740290512openalex-snapshot
The phenolics of ciders: Bitterness and astringency
inferredcites →https://doi.org/10.1002/jsfa.2740530307openalex-snapshot
Astringency and bitterness of selected phenolics in wine
inferredcites →https://doi.org/10.1007/s10254-005-0041-0openalex-snapshot
Elucidation of mammalian bitter taste
inferredcites →https://doi.org/10.1007/s11095-009-9932-0openalex-snapshot
Anti-Cancer, Anti-Diabetic and Other Pharmacologic and Biological Activities of Penta-Galloyl-Glucose
inferredcites →https://doi.org/10.1007/s12078-009-9049-1openalex-snapshot
Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer
inferredcites →https://doi.org/10.1016/0140-6736(92)91277-fopenalex-snapshot
Wine, alcohol, platelets, and the French paradox for coronary heart disease
inferredcites →https://doi.org/10.1016/j.aca.2003.10.017openalex-snapshot
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
inferredcites →https://doi.org/10.1016/j.bbrc.2004.05.019openalex-snapshot
The human taste receptor hTAS2R14 responds to a variety of different bitter compounds
inferredcites →https://doi.org/10.1016/j.bbrc.2007.11.070openalex-snapshot
Bitter peptides activate hTAS2Rs, the human bitter receptors
inferredcites →https://doi.org/10.1016/j.cub.2005.01.047openalex-snapshot
The Molecular Basis of Individual Differences in Phenylthiocarbamide and Propylthiouracil Bitterness Perception
inferredcites →https://doi.org/10.1016/j.cub.2007.07.046openalex-snapshot
Specific Alleles of Bitter Receptor Genes Influence Human Sensitivity to the Bitterness of Aloin and Saccharin
inferredcites →https://doi.org/10.1016/j.foodchem.2006.04.016openalex-snapshot
Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities
inferredcites →https://doi.org/10.1016/s0040-4039(02)01294-7openalex-snapshot
Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product
inferredcites →https://doi.org/10.1016/s0092-8674(00)80705-9openalex-snapshot
A Novel Family of Mammalian Taste Receptors
inferredcites →https://doi.org/10.1016/s0092-8674(00)80706-0openalex-snapshot
T2Rs Function as Bitter Taste Receptors
inferredcites →https://doi.org/10.1021/bi100410qopenalex-snapshot
Understanding the Binding of Procyanidins to Pancreatic Elastase by Experimental and Computational Methods
inferredcites →https://doi.org/10.1021/ja00468a015openalex-snapshot
Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside
inferredcites →https://doi.org/10.1021/jf035536topenalex-snapshot
Characterization of Soluble Non-covalent Complexes between Bovine Serum Albumin and β-1,2,3,4,6-Penta-O-galloyl- d -glucopyranose by MALDI-TOF MS
inferredcites →https://doi.org/10.1021/jf070905xopenalex-snapshot
Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching
inferredcites →https://doi.org/10.1021/jf202816uopenalex-snapshot
Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39
inferredcites →https://doi.org/10.1021/jf60229a026openalex-snapshot
Bitterness and astringency of phenolic fractions in wine
inferredcites →https://doi.org/10.1021/jf801742wopenalex-snapshot
Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
inferredcites →https://doi.org/10.1021/jf902093mopenalex-snapshot
Antioxidant and Biological Properties of Bioactive Phenolic Compounds fromQuercus suberL.
inferredcites →https://doi.org/10.1021/jf9810564openalex-snapshot
Levels of Flavan-3-ols in French Wines
inferredcites →https://doi.org/10.1038/35007072openalex-snapshot
A family of candidate taste receptors in human and mouse
inferredcites →https://doi.org/10.1038/nature03352openalex-snapshot
The receptors and coding logic for bitter taste
inferredcites →https://doi.org/10.1038/ng1014openalex-snapshot
The human TAS2R16 receptor mediates bitter taste in response to β-glucopyranosides
inferredcites →https://doi.org/10.1039/p19830001711openalex-snapshot
Synthesis of condensed tannins. Part 9. The condensation sequence of leucocyanidin with (+)-catechin and with the resultant procyanidins
inferredcites →https://doi.org/10.1042/bj20061744openalex-snapshot
Functional characterization of human bitter taste receptors
inferredcites →https://doi.org/10.1080/10715760600823128openalex-snapshot
Endothelial function and cardiovascular disease: Effects of quercetin and wine polyphenols
inferredcites →https://doi.org/10.1093/ajcn/72.6.1424openalex-snapshot
Bitter taste, phytonutrients, and the consumer: a review
inferredcites →https://doi.org/10.1093/chemse/bjp092openalex-snapshot
The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors
inferredcites →https://doi.org/10.1093/database/bap024openalex-snapshot
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
inferredcites →https://doi.org/10.1096/fj.04-1925fjeopenalex-snapshot
Differentiation of human melanoma cells induced by cyanidin‐3‐ O ‐β‐glucopyranoside
inferredcites →https://doi.org/10.1111/j.1745-459x.1997.tb00051.xopenalex-snapshot
EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)‐CATECHIN AND (‐)‐EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
inferredcites →https://doi.org/10.1146/annurev.genom.6.080604.162340openalex-snapshot
HUMAN TASTE GENETICS
inferredcites →https://doi.org/10.1523/jneurosci.1225-04.2004openalex-snapshot
Bitter Taste Receptors for Saccharin and Acesulfame K
inferredcites →https://doi.org/10.1523/jneurosci.23-19-07376.2003openalex-snapshot
Functional Interaction between T2R Taste Receptors and G-Protein α Subunits Expressed in Taste Receptor Cells
inferredcites →https://doi.org/10.2174/157340707780809635openalex-snapshot
Distribution, Bioactivities and Therapeutical Potentials of Pentagalloylglucopyranose
inferredcites →https://doi.org/10.5344/ajev.1994.45.1.6openalex-snapshot
The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine
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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2020.111266openalex-snapshot
Innovative breeding technologies in lettuce for improved post-harvest quality
inferred← citeshttps://doi.org/10.1016/j.scienta.2018.01.042openalex-snapshot
Identification of apple fruits rich in health-promoting dihydrochalcones by comparative assessment of cultivated and wild accessions
inferred← citeshttps://doi.org/10.1016/j.scienta.2018.11.078openalex-snapshot
Walnut husk fly substantially affects sensory attributes and phenolic contents of the kernels in common walnut
inferred← citeshttps://doi.org/10.1016/j.scienta.2020.109750openalex-snapshot
Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector
inferred← citeshttps://doi.org/10.1016/j.talanta.2015.08.071openalex-snapshot
Sensory intensity assessment of olive oils using an electronic tongue
inferred← citeshttps://doi.org/10.1016/j.tifs.2014.08.001openalex-snapshot
A review on astringency and bitterness perception of tannins in wine
inferred← citeshttps://doi.org/10.1016/j.tifs.2015.11.002openalex-snapshot
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.12.026openalex-snapshot
Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.05.015openalex-snapshot
Association between chemistry and taste of tea: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.01.003openalex-snapshot
Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing
inferred← citeshttps://doi.org/10.1017/s0029665118000113openalex-snapshot
Main effects of human saliva on flavour perception and the potential contribution to food consumption
inferred← citeshttps://doi.org/10.1017/s0954422416000020openalex-snapshot
Critical review evaluating the pig as a model for human nutritional physiology
inferred← citeshttps://doi.org/10.1017/s1751731119002143openalex-snapshot
Invited review: Tannins as a potential alternative to antibiotics to prevent coliform diarrhea in weaned pigs
inferred← citeshttps://doi.org/10.1021/acs.chemrev.1c00399openalex-snapshot
Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c05954openalex-snapshot
On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c03061openalex-snapshot
Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c09767openalex-snapshot
BitterMasS: Predicting Bitterness from Mass Spectra
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b01173openalex-snapshot
Polyphenols: From Plants to a Variety of Food and Nonfood Uses
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b01287openalex-snapshot
Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c15103openalex-snapshot
Decoding the Taste Profile of Chardonnay Marc Through Sensory-Directed Fractionation
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b03569openalex-snapshot
Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05575openalex-snapshot
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
inferred← citeshttps://doi.org/10.1021/acs.jcim.5c01953openalex-snapshot
BitterTranslate: A Natural Language Processing and Machine Learning-Based Framework for Mapping Bitter Taste Receptor Agonism
inferred← citeshttps://doi.org/10.1021/acs.jnatprod.6b00142openalex-snapshot
Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
inferred← citeshttps://doi.org/10.1021/acs.langmuir.5b01122openalex-snapshot
New Anthocyanin–Human Salivary Protein Complexes
inferred← citeshttps://doi.org/10.1021/acsnutrsci.6c00107openalex-snapshot
Perceived Bitterness of Antidesma bunius Berries Is Inversely Related to hTAS2R38 -PAV Diplotype
inferred← citeshttps://doi.org/10.1021/acsptsci.0c00127openalex-snapshot
Identification and Characterization of Novel Bronchodilator Agonists Acting at Human Airway Smooth Muscle Cell TAS2R5
inferred← citeshttps://doi.org/10.1021/bk-2015-1191.ch005openalex-snapshot
Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices
inferred← citeshttps://doi.org/10.1021/jf403387popenalex-snapshot
Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39
inferred← citeshttps://doi.org/10.1021/jf4056314openalex-snapshot
Simultaneous Determination of Caffeine and Some Selected Polyphenols in Wuyi Rock Tea by High-Performance Liquid Chromatography
inferred← citeshttps://doi.org/10.1021/jf502016zopenalex-snapshot
Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa
inferred← citeshttps://doi.org/10.1021/jf503082vopenalex-snapshot
White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing
inferred← citeshttps://doi.org/10.1021/jf503379topenalex-snapshot
Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia
inferred← citeshttps://doi.org/10.1038/s41477-019-0563-0openalex-snapshot
Allelochemicals targeted to balance competing selections in African agroecosystems
inferred← citeshttps://doi.org/10.1038/s41598-017-08946-3openalex-snapshot
Association between taste receptor (TAS) genes and the perception of wine characteristics
inferred← citeshttps://doi.org/10.1038/s41598-017-12359-7openalex-snapshot
Bitter or not? BitterPredict, a tool for predicting taste from chemical structure
inferred← citeshttps://doi.org/10.1038/s41598-018-35355-xopenalex-snapshot
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
inferred← citeshttps://doi.org/10.1038/s41598-020-69531-9openalex-snapshot
Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia
inferred← citeshttps://doi.org/10.1038/s41598-024-66861-wopenalex-snapshot
Docking analysis of phenolic acid and flavonoids with selected TAS2R receptors and in vitro experiment
inferred← citeshttps://doi.org/10.1038/srep16823openalex-snapshot
Plant phenolics are detoxified by prophenoloxidase in the insect gut
inferred← citeshttps://doi.org/10.1038/srep36042openalex-snapshot
Antioxidant and Antitumor Activity of a Bioactive Polyphenolic Fraction Isolated from the Brewing Process
inferred← citeshttps://doi.org/10.1039/c4fo00539bopenalex-snapshot
Bitter taste genetics – the relationship to tasting, liking, consumption and health
inferred← citeshttps://doi.org/10.1039/c5fo00892aopenalex-snapshot
Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent
inferred← citeshttps://doi.org/10.1039/c7fo00883jopenalex-snapshot
Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods
inferred← citeshttps://doi.org/10.1039/d3fo00997aopenalex-snapshot
Metabolic regulation and antihyperglycemic properties of diet-derived PGG through transcriptomic and metabolomic profiling
inferred← citeshttps://doi.org/10.1074/jbc.m116.718544openalex-snapshot
Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans
inferred← citeshttps://doi.org/10.1080/09168451.2014.930326openalex-snapshot
The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins
inferred← citeshttps://doi.org/10.1080/10408398.2014.946468openalex-snapshot
Sensorial properties of red wine polyphenols: Astringency and bitterness
inferred← citeshttps://doi.org/10.1080/10408398.2017.1346584openalex-snapshot
The mouthfeel of white wine
inferred← citeshttps://doi.org/10.1080/10408398.2017.1387759openalex-snapshot
The role of taste in alcohol preference, consumption and risk behavior
inferred← citeshttps://doi.org/10.1080/10408398.2020.1791794openalex-snapshot
Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium
inferred← citeshttps://doi.org/10.1080/10408398.2020.1869921openalex-snapshot
Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)
inferred← citeshttps://doi.org/10.1080/10408398.2021.1973956openalex-snapshot
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
inferred← citeshttps://doi.org/10.1080/10408398.2025.2556220openalex-snapshot
Molecular engineering for bitterness masking of natural products: from decoding structure-taste relationships to structure-driven bitterness suppression
inferred← citeshttps://doi.org/10.1093/bbb/zbae021openalex-snapshot
Physiological functions of poorly absorbed polyphenols via the glucagon-like peptide-1
inferred← citeshttps://doi.org/10.1093/chemse/bjae016openalex-snapshot
Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication
inferred← citeshttps://doi.org/10.1093/chemse/bju014openalex-snapshot
Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds
inferred← citeshttps://doi.org/10.1093/chemse/bjv027openalex-snapshot
Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31
inferred← citeshttps://doi.org/10.1093/hr/uhac076openalex-snapshot
Origin, evolution, breeding, and omics of Apiaceae: a family of vegetables and medicinal plants
inferred← citeshttps://doi.org/10.1093/ije/dyv294openalex-snapshot
Pathway,in silicoand tissue-specific expression quantitative analyses of oesophageal squamous cell carcinoma genome-wide association studies data
inferred← citeshttps://doi.org/10.1093/nutrit/nuag031openalex-snapshot
Activation of Extraoral Bitter Taste Receptors by Herbs and Spices in the Regulation of Incretin Signaling and Glucose Metabolism
inferred← citeshttps://doi.org/10.1096/fj.202101128rropenalex-snapshot
Functional and genomic comparative study of the bitter taste receptor family TAS2R: Insight into the role of human TAS2R5
inferred← citeshttps://doi.org/10.1097/mco.0000000000000595openalex-snapshot
Plant polyphenols, chemoreception, taste receptors and taste management
inferred← citeshttps://doi.org/10.1111/1541-4337.12625openalex-snapshot
Understanding whole‐wheat flour and its effect in breads: A review
inferred← citeshttps://doi.org/10.1111/1541-4337.70167openalex-snapshot
The potential of red‐fleshed apples for cider production
inferred← citeshttps://doi.org/10.1111/1541-4337.70440openalex-snapshot
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
inferred← citeshttps://doi.org/10.1111/1750-3841.13165openalex-snapshot
Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop ( Annona squamosa L.) and Soursop ( Annona muricata L.) Pulp and Nectar
inferred← citeshttps://doi.org/10.1111/1750-3841.13521openalex-snapshot
Consumer Acceptance of a Polyphenolic Coffee Beverage
inferred← citeshttps://doi.org/10.1111/1750-3841.13533openalex-snapshot
Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts
inferred← citeshttps://doi.org/10.1111/1750-3841.17034openalex-snapshot
Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate
inferred← citeshttps://doi.org/10.1111/1750-3841.70194openalex-snapshot
Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil ( Ocimum basilicum L.) evaluated by multivariate statistics
inferred← citeshttps://doi.org/10.1111/1750-3841.71135openalex-snapshot
Nutritional and Flavor Improvement of Enzymatic Hydrolysis in Liquefied‐Saccharified Foxtail Millet Syrup: Differences Between Drought‐Resistant and High‐Yield Hybrid Cultivars
inferred← citeshttps://doi.org/10.1111/jfbc.12400openalex-snapshot
Effect of detoxification methods on the quality and safety of jojoba (Simmondsia chinensis) meal
inferred← citeshttps://doi.org/10.1111/jtxs.12184openalex-snapshot
“Oral” Tribological Study on the Astringency Sensation of Red Wines
inferred← citeshttps://doi.org/10.11118/978-80-7701-048-1-0212openalex-snapshot
VPLYV RÔZNYCH SPÔSOBOV LÚHOVANIA ŽALUĎOV (QUERCUS ROBUR) NA OBSAH POLYFENOLOV / EFFECT OF DIFFERENT LEACHING METHODS ON POLYPHENOL CONTENT IN ACORNS (QUERCUS ROBUR)
inferred← citeshttps://doi.org/10.1139/cjz-2019-0106openalex-snapshot
The potential antifeedant activity of lichen-forming fungal extracts against the invasive Spanish slug (Arion vulgaris)
inferred← citeshttps://doi.org/10.1146/annurev-food-032519-051653openalex-snapshot
Genetic Differences in Taste Receptors: Implications for the Food Industry
inferred← citeshttps://doi.org/10.1158/1535-7163.mct-25-0358openalex-snapshot
T2R5 Agonist Phendione Decreases Cell Viability and Induces Apoptosis in Head and Neck Squamous Cell Carcinoma
inferred← citeshttps://doi.org/10.1172/jci144828openalex-snapshot
Human intestinal bitter taste receptors regulate innate immune responses and metabolic regulators in obesity
inferred← citeshttps://doi.org/10.1177/10820132231205625openalex-snapshot
Functional properties and sensory profile of coffee prepared by different brewing methods
inferred← citeshttps://doi.org/10.1186/1465-9921-14-134openalex-snapshot
The expression and relaxant effect of bitter taste receptors in human bronchi
inferred← citeshttps://doi.org/10.1271/bbb.130329openalex-snapshot
Activation of the hTAS2R14 Human Bitter-Taste Receptor by (−)-Epigallocatechin Gallate and (−)-Epicatechin Gallate
inferred← citeshttps://doi.org/10.1371/journal.pone.0094451openalex-snapshot
6-Methoxyflavanones as Bitter Taste Receptor Blockers for hTAS2R39
inferred← citeshttps://doi.org/10.1371/journal.pone.0103107openalex-snapshot
Age-Related Differences in Bitter Taste and Efficacy of Bitter Blockers
inferred← citeshttps://doi.org/10.1371/journal.pone.0105232openalex-snapshot
Induction of Salivary Proteins Modifies Measures of Both Orosensory and Postingestive Feedback during Exposure to a Tannic Acid Diet
inferred← citeshttps://doi.org/10.1371/journal.pone.0118200openalex-snapshot
Snooker Structure-Based Pharmacophore Model Explains Differences in Agonist and Blocker Binding to Bitter Receptor hTAS2R39
inferred← citeshttps://doi.org/10.1371/journal.pone.0204856openalex-snapshot
Thermodynamic and computational analyses reveal the functional roles of the galloyl group of tea catechins in molecular recognition
inferred← citeshttps://doi.org/10.1371/journal.pone.0223280openalex-snapshot
Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
inferred← citeshttps://doi.org/10.1371/journal.pone.0250751openalex-snapshot
Phenotypic divergence between the cultivated apple (Malus domestica) and its primary wild progenitor (Malus sieversii)
inferred← citeshttps://doi.org/10.14198/jhse.2020.15.proc3.07openalex-snapshot
Guarana and physical performance: A myth or reality?
inferred← citeshttps://doi.org/10.14674/ijfs-1336openalex-snapshot
FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE
inferred← citeshttps://doi.org/10.1515/psr-2019-0007openalex-snapshot
Mechanistic role of plant-based bitter principles and bitterness prediction for natural product studies II: prediction tools and case studies
inferred← citeshttps://doi.org/10.1590/0034-737x201461000002openalex-snapshot
Health promoting and sensory properties of phenolic compounds in food
inferred← citeshttps://doi.org/10.1590/0034-737x201562030002openalex-snapshot
Influence of strawberry jam color and phenolic compounds on acceptance during storage
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