Some taste molecules and their solution properties
SA Parke, GG Birch, R Dijk - Chemical senses, 1999 - academic.oup.com
The solution properties of a variety of different sapid substances from all four basic taste
modalities, namely, sweet (n= 24), salty (n= 7), sour (n= 11) and bitter (n= 2), have been …
modalities, namely, sweet (n= 24), salty (n= 7), sour (n= 11) and bitter (n= 2), have been …
[PDF][PDF] Molecular‐based modeling of water and aqueous solutions at supercritical conditions
Molecular-Based Modeling of Water and Aqueous Solutions at Supercritical Conditions Page 1
MOLECULAR-BASED MODELING OF WATER AND AQUEOUS SOLUTIONS AT SUPERCRITICAL …
MOLECULAR-BASED MODELING OF WATER AND AQUEOUS SOLUTIONS AT SUPERCRITICAL …
Hydration properties and proton exchange in aqueous sugar solutions studied by time domain nuclear magnetic resonance
Proton NMR relaxation rates (R1 and R2) were measured in aqueous solutions of sucrose, d-
glucose and d-fructose with increasing concentration. The measurements were carried out …
glucose and d-fructose with increasing concentration. The measurements were carried out …
Solvation in high-temperature electrolyte solutions. II. Some formal results
Our molecular-based formalism for infinitely dilute supercritical nonelectrolyte solutions is
extended to electrolyte solutions by establishing rigorous connections between the …
extended to electrolyte solutions by establishing rigorous connections between the …
[หนังสือ][B] Mechanisms of taste transduction
SA Simon, SD Roper - 2014 - taylorfrancis.com
Mechanisms of Taste Transduction introduces a number of topics essential to a complete
understanding of taste. These topics range from the control of food intake to the biophysical …
understanding of taste. These topics range from the control of food intake to the biophysical …
Solution properties and sweetness response of selected bulk and intense sweeteners
SA Parke, GG Birch - Journal of agricultural and food chemistry, 1999 - ACS Publications
Two bulk sweeteners (sucrose and maltitol) and four intense sweeteners (acesulfame K,
aspartame, sodium cyclamate, and sodium saccharin) are used in this study. Densities and …
aspartame, sodium cyclamate, and sodium saccharin) are used in this study. Densities and …
Rapid Kinetic Interactions of Sugar and Sugar Alcohol with Sweet Taste Receptors on Live Cells Using Stopped-Flow Spectroscopy
JL Deng, MJ Tang, XX Su, YT Ye, JY Wei… - Journal of Agricultural …, 2023 - ACS Publications
The subjective measurement of the dynamic perception of sweetness is a problem in food
science. Herein, the rapid interactions of sugars and sugar alcohols with sweet taste …
science. Herein, the rapid interactions of sugars and sugar alcohols with sweet taste …
Novel aspects of structure-activity relationships in sweet taste chemoreception
GG Birch, R Karim, A Lopez - Food quality and preference, 1994 - Elsevier
Although sweetness is exhibited by diverse chemical structures, structure-activity
relationships within one class have been strictly limited. Across classes the only worthwhile …
relationships within one class have been strictly limited. Across classes the only worthwhile …
The chemical basis of sweetness perception in beverages
GG Birch - Food chemistry, 1994 - Elsevier
For the chemist, sweet taste perception must begin with the simple principles of
chemoreception. Molecules endowed with an appropriate 'Glucophore'are able to interact …
chemoreception. Molecules endowed with an appropriate 'Glucophore'are able to interact …
PTC and PROP behave differently in tests of discrimination from their solvents
HD Lee, M O'Mahony - Chemical senses, 1998 - academic.oup.com
Better discrimination was possible between phenylthiocarbamide (PTC) solutions and the
pure solvent when the solvent was a tasteless low-concentration NaCl solution to which the …
pure solvent when the solvent was a tasteless low-concentration NaCl solution to which the …