出典台帳（全1274件）
確認状態を正直に表示します。「抄録確認」の資料から数値・統計を一般化しません。 全文確認へ進めるのが現在の課題です（研究プロトコル参照）。
| 出典 | 年 | 種別 | 確認状態 | 根拠接続 |
|---|---|---|---|---|
| Botany, Ethnopharmacology, Phytochemistry, and Biological Activities of Acmella oleracea: A Comprehensive Review Lee BW / doi:10.3390/molecules31040677 | 2026 | review | 全文確認 | 3 |
| Linking chemical composition and sensory attributes in cocoa liquors: a multivariate profiling strategy Velasquez-Reyes D; Morales-Hernandez N; Alcazar-Valle M; Kirchmayr M; Garcia-Alamilla P; Lugo-Cervantes E; Gschaedler A / doi:10.1177/10820132261476780 | 2026 | journal_article | 抄録確認 | 1 |
| Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency Calvert D; Hopfer H; Kwasniewski M / doi:10.1080/03610470.2026.2626112 | 2026 | journal_article | 抄録確認 | 2 |
| Australia New Zealand Food Standards Code - Schedule 15 - Substances that may be used as food additives (Compilation No. 16) Food Standards Australia New Zealand | 2026 | government | 全文確認 | 2 |
| Comparison of techniques for the evaluation of taste sensitivity Juratli JH; Kaeb I; Haehner A; Hummel T / doi:10.1038/s41598-026-59454-2 | 2026 | journal_article | 全文確認 | 1 |
| Bitter taste sensitivity is minimally associated with adult food preferences and intake, with a negative association to carbohydrate consumption: A systematic review and meta-analysis Shareef A; Irwin C; Vincze L; Rigby R; Jani R / doi:10.1016/j.nutres.2025.11.008 | 2026 | review | 抄録確認 | 2 |
| 食品中のピロリジジンアルカロイド類に関する情報 農林水産省 | 2026 | government | 全文確認 | 2 |
| Processing Methods of Citrus Medicinal and Edible Homologous Herbs: From Traditional Paozhi to Modern Technologies and Their Effects Liu J; Li Y; Liang Y; Faryal A; Wang Y; Bao Y; Zhu L; Chen Z; Tao H; Peng Y / doi:10.3390/foods15152691 | 2026 | review | 全文確認 | 3 |
| Improving the palatability of Platycodonic Radix for pediatric use: Integrating LC-MS-based bitter component profiling with an HP-beta-Cyclodextrin/xylitol taste-masking strategy Zhou Z; Zhang S; Fang C; Cheng H; Yasheng M; Yuan J; Cai W; Fang Z; Wu F; Wang Y; Xue Z; Zhang X / doi:10.1016/j.ijpharm.2026.126985 | 2026 | journal_article | 抄録確認 | 3 |
| Ethnobotanical study of wild edible plants in Pa Tio District, Yasothon Province, Thailand Jitpromma T; Saensouk P; Watthana S; Saensouk S / doi:10.1186/s13002-026-00898-1 | 2026 | journal_article | 全文確認 | 4 |
| Application for registration: Cicoria puntarelle molfettese PGI European Commission | 2026 | government | 全文確認 | 4 |
| IUPHAR/BPS Guide to PHARMACOLOGY: TAS2R46 (target 679) interaction records IUPHAR/BPS Guide to PHARMACOLOGY (curators) | 2026 | academic_database | 全文確認 | 1 |
| Activation of Extraoral Bitter Taste Receptors by Herbs and Spices in the Regulation of Incretin Signaling and Glucose Metabolism Komarnytsky S; Mhawish R; Wagner C / doi:10.1093/nutrit/nuag031 | 2026 | review | 全文確認 | 2 |
| La empresa (historia de Fratelli Branca en Argentina) Fratelli Branca Destilerías Argentina S.A. | 2026 | other | 全文確認 | 2 |
| malört（見出し語）— Svenska Akademiens ordböcker（SAOL/SO/SAOB） Svenska Akademien | 2026 | academic_database | 全文確認 | 3 |
| besk（見出し語）— Svenska Akademiens ordböcker（SAOL/SO/SAOB） Svenska Akademien | 2026 | academic_database | 全文確認 | 1 |
| Comparative analytical and sensory profiling of Armenian orange wines from widely cultivated grape varieties under low-intervention skin-contact vinification Mikayelyan M; Kazumyan K; Baghdasaryan J; Petrozziello M; Piano F; Asproudi A; Tsolakis C; Bonello F | 2026 | other | 全文確認 | 2 |
| Metabolic Profiling of Sugarloaf Chicory Roots: Structural Assignment of Sesquiterpene Lactone Conjugates and Response to Reduced Irrigation Scioli G; Pin L; Testone G; Sobolev AP; Giannino D / doi:10.3390/molecules31040712 | 2026 | journal_article | 全文確認 | 1 |
| Sweet Aftertaste (Huigan) in Foods: Evaluation and Processing Impacts for Enhanced Flavor Design and Applications Xue G; Zhou T; Li M; Yu Q; Deng Z; Lin J; Zheng C; Han L; Zhang D; Huang H / doi:10.1111/1541-4337.70378 | 2026 | review | 全文未確認 | 0 |
| Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience Zheng H; Yue R; Jiang J; Luo L; Zeng L; Liu Y / doi:10.1111/1541-4337.70440 | 2026 | review | 全文未確認 | 0 |
| 緑茶の表示基準 公益社団法人日本茶業中央会 | 2026 | standard | 全文確認 | 2 |
| Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea Su W; Ni L; Wang D; Lu Y; Liu W; Feng X; Liu Y; Liu Z / doi:10.1016/j.foodchem.2026.148211 | 2026 | journal_article | 抄録確認 | 4 |
| 廣州米其林必吃！超記煲仔飯到底有多絕？ 天天值得买（転載元記事の署名） | 2026 | other | 全文確認 | 1 |
| Value Quest: 2025 Packaging Trends Gacioch, Matt (Staff Economist, Brewers Association) | 2026 | other | 全文確認 | 1 |
| Torpedo Extra IPA: Explosive Taste Sierra Nevada Brewing Co. | 2026 | other | 全文確認 | 1 |
| ビールの表記の「IBU」ってなに？計測方法も解説します ヤッホーブルーイング | 2026 | other | 全文確認 | 1 |
| UCC BLACK無糖 黒の余韻 リキャップ缶375g UCC上島珈琲 | 2026 | other | 全文確認 | 1 |
| Histoire des distilleries de la Chartreuse Chartreuse Diffusion | 2026 | other | 全文確認 | 4 |
| L'héritage Bénédictine, origines, histoire, transmission Bénédictine（Palais Bénédictine / Fécamp） | 2026 | other | 全文確認 | 4 |
| UCC BLACK無糖 缶185g 商品ページ UCC上島珈琲 | 2026 | other | 全文確認 | 1 |
| ジョージア 製品情報（原材料・栄養成分表示）一覧 日本コカ・コーラ | 2026 | other | 全文確認 | 1 |
| ワンダ モーニングショット 缶185g 商品情報 アサヒ飲料 | 2026 | other | 全文確認 | 1 |
| ワンダ 金の微糖 缶185g 商品情報 アサヒ飲料 | 2026 | other | 全文確認 | 0 |
| キリン ファイア ブラック 185g 缶 商品・品質情報 キリンビバレッジ | 2026 | other | 全文確認 | 1 |
| キリン ファイア 挽きたて微糖 185g 缶 商品・品質情報 キリンビバレッジ | 2026 | other | 全文確認 | 0 |
| ダイドーブレンド オリジナル 商品情報 ダイドードリンコ | 2026 | other | 全文確認 | 0 |
| ダイドーブレンドプレミアム デミタスブラック 商品情報 ダイドードリンコ | 2026 | other | 全文確認 | 0 |
| ダイドーブレンド 絶品ブラック 商品情報 ダイドードリンコ | 2026 | other | 全文確認 | 1 |
| TULLY'S COFFEE BARISTA'S BLACK ボトル缶285ml 商品情報 伊藤園 | 2026 | other | 全文確認 | 1 |
| ポッカコーヒーオリジナル（190g）商品情報 ポッカサッポロフード＆ビバレッジ | 2026 | other | 全文確認 | 1 |
| ポッカコーヒーブラック（185g）商品情報 ポッカサッポロフード＆ビバレッジ | 2026 | other | 全文確認 | 0 |
| 丸山珈琲のブラックコーヒー 単品 商品ページ 丸山珈琲 | 2026 | other | 全文確認 | 1 |
| 猿田彦珈琲 チルドコーヒー 商品ページ（キリッとBLACK／職人のカフェラテ／真心SWEET） 猿田彦珈琲 | 2026 | other | 全文確認 | 1 |
| スターバックス チルドカップ「カフェラテ」「エスプレッソ」「クラシックティーラテ」リニューアル発売 プレスリリース スターバックス コーヒー ジャパン | 2026 | other | 全文確認 | 1 |
| Sweetness-independent bitterness suppression of rebaudioside A by sucrose in a cocoa model Lacerda RCC; Junge JY; Andersen GH; Kidmose U; Bolini HMA / doi:10.1002/jsfa.70711 | 2026 | journal_article | 抄録確認 | 1 |
| Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages Gigl M; Kreissl J; Frank O / doi:10.1021/acs.jafc.5c17022 | 2026 | journal_article | 全文確認 | 12 |
| Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee Cusielo KVC; Medeiros AC; Hiramatsu EY; Bolini HMA / doi:10.1111/1750-3841.71157 | 2026 | journal_article | 全文確認 | 3 |
| Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea Tripodi G; Torre M; Verzera A; Cincotta F / doi:10.3390/foods15030496 | 2026 | journal_article | 全文確認 | 2 |
| Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties Chen Z; Abdullah AH; Wu W; Fu Y / doi:10.3390/foods15142497 | 2026 | review | 全文確認 | 2 |
| Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years Bo N; Wang T; Chen Q; Guan Y; Yang D; Yang F; Gao H; Tao X; Liang P; Cai B; Pan G; Zhou Y; Zhao M / doi:10.3390/molecules31111937 | 2026 | journal_article | 全文確認 | 2 |
| Do Human Fetuses Form Long-Lasting Chemosensory Memories? Longitudinal Follow-Up From Fetus to Young Child of Facial Responses to Flavor/Odor Stimuli Reissland N; Einbeck J; Baguckaite D; Ustun-Elayan B; Schaal B; Blissett J / doi:10.1002/dev.70165 | 2026 | journal_article | 全文確認 | 2 |
| Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom Zhang X; Yusuf A; Xu M; Isah MB / doi:10.1111/1750-3841.71082 | 2026 | journal_article | 全文確認 | 1 |
| Alginate-Based Beads Containing Artemisia absinthium L. Extract as Innovative Ingredients for Baked Products Candiani A; Diana G; Disca V; Jaouhari Y; Stampini M; Salamone S; Pollastro F; Baima J; Prodam F; Tini S; Bertolino M; Giovannelli L; Segale L; Coisson JD; Arlorio M / doi:10.3390/gels12010043 | 2026 | journal_article | 全文確認 | 1 |
| Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides Wang JT; Luo C; Jiang CX; Zheng XQ / doi:10.3390/foods15132301 | 2026 | review | 全文確認 | 1 |
| Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives Gongoni JLM; Medeiros M; Azevedo H; de Araújo MM / doi:10.3390/bios16020084 | 2026 | review | 全文確認 | 1 |
| Continuity and Change in the Arbëreshë Wild Food Plant Foraging in Inland Southern Italy Pieroni A; Alrhmoun M; Ullah I; Hajdari A; Bajrami A; Kalle R; Sulaiman N; Sõukand R / doi:10.3390/plants15132073 | 2026 | journal_article | 全文確認 | 1 |
| Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers Paul S; Yoo O; Locher C; Lim LY / doi:10.3390/foods15081413 | 2026 | review | 全文確認 | 5 |
| Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods Chaiya B; Chonpracha P; Waimaleongora-Ek P; Sriwattana S; Prinyawiwatkul W / doi:10.3390/foods15091605 | 2026 | journal_article | 全文確認 | 1 |
| Thai Vegetable Database: Glinus oppositifolius (L.) A. DC. (Molluginaceae) Japan International Research Center for Agricultural Sciences (JIRCAS) | 2026 | government | 全文確認 | 1 |
| Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study Nakamura H; Ogata M; Shimizu T; Fujii Y; Aso K; Tagata C; Calabrese V; Osakabe N / doi:10.3390/foods15081409 | 2026 | journal_article | 全文確認 | 2 |
| Preparation, Separation, and Identification of Low-Bitter ACE-Inhibitory Peptides from Sesame (Sesamum indicum L.) Protein Lu Xin; Jia Cong; Zhang Lixia; Sun Xiaojing; Song Guohui; Sun Qiang; Huang Jinian / doi:10.3390/foods15020279 | 2026 | journal_article | 全文確認 | 1 |
| Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models Promjeen Kanokwan; Utama-ang Niramon; Prinyawiwatkul Witoon / doi:10.3390/foods15111875 | 2026 | journal_article | 全文確認 | 1 |
| 令和7年度「食文化ストーリー」創出・発信モデル事業 ～郷土料理を伝承する日本固有の食文化～「駅弁」の調査研究・価値再構築事業 調査報告書 西日本旅客鉄道株式会社 | 2026 | other | 全文確認 | 1 |
| The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer Jun Wang; Shuxia Huang; Nannan Zhang; Yaning Nie; Lei Xing; Min Wang; Junhong Yu; Ting Xia / doi:10.1016/j.fochx.2025.103455 | 2026 | journal_article | 全文確認 | 1 |
| Effect of Different Manufacturing Processes of Mugwort Tea on Its Polyphenol Content, Antioxidant Activity, and Sensory Characteristics Tomoyoshi Hara; Yoko Tsurunaga / doi:10.3390/pr14020243 | 2026 | journal_article | 全文確認 | 1 |
| 農産物の上手な利用法（花菜（のらぼう菜）の浅漬け／作り方） 神奈川県農業技術センター | 2026 | government | 全文確認 | 1 |
| 農産物の上手な利用法（花菜（のらぼう菜）の浅漬け／作り方のアドバイス） 神奈川県農業技術センター | 2026 | government | 全文確認 | 1 |
| Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics Shi Yaqi; Yu Junhong; Xing Lei; Hu Shumin; Chen Hualei; Yan Peng; Shao Shuping; Liu Haixin; Tang Yajie; Yang Zhaoxia; Yin Hua / doi:10.1016/j.fochx.2026.103901 | 2026 | journal_article | 全文確認 | 1 |
| From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance Laura Candela-Salvador; Juana Fernández-López; Luis Noguera-Artiaga; José Ángel Pérez-Álvarez; Raquel Lucas-González; Manuel Viuda-Martos / doi:10.3390/foods15132355 | 2026 | journal_article | 全文確認 | 1 |
| Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties Li X; Zheng C; Luo M; Zhao Z; Li H; Fu S; Tan C; Liu Z; Hui F; Zhang Y / doi:10.1016/j.fochx.2026.104227 | 2026 | journal_article | 全文確認 | 1 |
| Revealing the influence of top-brewing and bottom-brewing methods on the flavor of green tea based on the interaction between EGCG and aroma compounds Zheng Mengke; Mao Zhongyi; Yang Yinan; Qi Guihong; Li Peng; Luo Yufeng; Zhang Donghao; Xie Jianping; Sun Shihao / doi:10.1016/j.crfs.2026.101371 | 2026 | journal_article | 全文確認 | 1 |
| Effects of different types of water on the sensory and physicochemical properties of cold-brewed green tea Ye Yutong; Ji Lingfei; Yang Yiyang / doi:10.1016/j.fochx.2026.104090 | 2026 | journal_article | 全文確認 | 1 |
| 服薬アドヒアランス向上を目的とした中学生の食品による苦味マスキング官能評価 (Sensory Evaluation of Food-Based Bitterness Masking in Junior High School Students Aimed at Improving Medication Adherence) Sugai Wakana; Sugai Ayako; Ishii Kazuya; Miyashita Shizuka; Kanda Junkichi / doi:10.5649/jjphcs.52.403 | 2026 | journal_article | 全文確認 | 2 |
| Contribution of mozambioside roasting products to coffee's bitter taste Bichlmaier C; Froehlich SM; Brychcy V; Grassl A; Behrens M; Lang R / doi:10.1016/j.foodchem.2024.142547 | 2025 | journal_article | 抄録確認 | 4 |
| The impact of controlled fermentation temperature on chemical composition and sensory properties of cacao Calvo AM; Montenegro AC; Monroy DM; Rodriguez-Silva LG; Carreno-Olejua AR; Camargo ID / doi:10.3390/foods14091441 | 2025 | journal_article | 全文確認 | 2 |
| Bitter and astringent characteristics of alkalized cocoa powder: analysis using UPLC-Q-TOF-MS/MS and molecular simulation Shi X; Xiao Y; Zhao N; Yao L; Li H; Huang J; Song Z; Wang X; Wang X / doi:10.1016/j.foodchem.2025.145511 | 2025 | journal_article | 抄録確認 | 1 |
| The bitterness, biosynthesis, chemical transformation, and antidiabetic activity of cucurbitane-type triterpenoids from bitter gourd (Momordica charantia L.) Liu L; Lin Z; Cai X; Zhang Y; Yang Y; Yang C; Liang D / doi:10.1016/j.foodchem.2025.147081 | 2025 | review | 抄録確認 | 3 |
| Rethinking the Cucurbitane-Type Triterpenoid Profile of Bitter Gourd (Momordica charantia L.): The Chemical Transformation of Momordicine I in Solution Cai X; Lin Z; Liu L; Yan W; Wang Z; Zhang Y; Chen X; Liang D / doi:10.1021/acs.jafc.4c12547 | 2025 | journal_article | 抄録確認 | 4 |
| Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Momordica charantia L.) cultivars Xue S; Sajjad M; Zhou M; Xu Y; Luo W; Lin Y; Jin Q; Zheng X; Zhong Y / doi:10.1016/j.fochms.2025.100308 | 2025 | journal_article | 全文確認 | 1 |
| Thermal stability of stigmasterol and beta-sitosterol glucosides in fresh-cut bitter melon fruit Kim JH; Duan S; Baik MY; Eom SH / doi:10.1016/j.foodchem.2024.142414 | 2025 | journal_article | 抄録確認 | 3 |
| Fluorescence Analysis of Quinine in Commercial Tonic Waters Harcher A; Ricard C; Connolly D; Gibbs I; Shaw J; Butler J; Perschbacher J; Replogle L; Eide M; Grissom M; O'Neal O; Nguyen Q; Nguyen VH; Hunnicutt M; Mahmoud R; Dhakal S / doi:10.3390/mps8010005 | 2025 | journal_article | 全文確認 | 3 |
| IUPHAR/BPS Guide to PHARMACOLOGY: quinine (ligand 2510) interaction records IUPHAR/BPS Guide to PHARMACOLOGY (curators) | 2025 | academic_database | 全文確認 | 2 |
| Culinary and medicinal wonders of the wild: An ethnobotanical review of native herbs and spices in Thailand Inta A et al. / doi:10.1016/j.heliyon.2025.e42470 | 2025 | review | 全文確認 | 4 |
| Ethnobotany, chemical analysis, and antiglycation activity of Elsholtzia species from Northern Thailand Inta A; Mungkornasawakul P; Shank L; Pongamornkul W; Shi Y; Fu Y; Yao R / doi:10.3389/fphar.2025.1673250 | 2025 | journal_article | 全文確認 | 1 |
| 別紙4 作物一覧（その他野菜、山菜） 農林水産省 東北農政局 | 2025 | government | 全文確認 | 4 |
| Mâm cơm ngày Tết ở miền Tây Kim Loan | 2025 | other | 全文確認 | 2 |
| Effects of Oral Topical Capsaicin Gel on Taste Perception in Healthy Subjects: A Pilot Study Rupel K; Buoite Stella A; Tamos M; Adamo D; Canfora F; Biasotto M; Di Lenarda R; Ottaviani G / doi:10.1111/jop.13620 | 2025 | journal_article | 全文確認 | 1 |
| Fermented olives (Olea europaea L.): A detailed insight into morphological changes and phenolic profile from harvest to jar Burin N; Grohar MC; Jakopic J; Veberic R; Hudina M / doi:10.1016/j.fochx.2025.102309 | 2025 | journal_article | 全文確認 | 1 |
| Effects of Roasting Level and Milk Addition on In Vivo Aroma Release and Perception of Coffee Cleve N; Gonzalez-Estanol K; Khomenko I; Pedrotti M; Cappellin L; Biasioli F; Beauchamp J / doi:10.1021/acs.jafc.4c12852 | 2025 | journal_article | 全文確認 | 3 |
| Standard for Jams, Jellies and Marmalades (CXS 296-2009) Codex Alimentarius Commission | 2025 | standard | 全文確認 | 1 |
| Regional Standard for Tehena (Near East) (CXS 259R-2007) Codex Alimentarius Commission | 2025 | standard | 全文確認 | 1 |
| Postprandial Glucose Reduction by Pomelo Albedo Treated with β-Cyclodextrin and Ultrasound Jaroennon Pattamaporn; Nuanchankong Jutawan; Parnklang Tewarak; Manakla Sakunta / doi:10.1021/acsomega.5c05151 | 2025 | journal_article | 全文確認 | 5 |
| Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production Negrea Monica; Cocan Ileana; Jianu Calin; Alexa Ersilia; Berbecea Adina; Poiana Mariana-Atena; Silivasan Marius / doi:10.3390/foods14081339 | 2025 | journal_article | 全文確認 | 2 |
| 米飯の官能評価用語体系の構築 早川文代; 梅本貴之; 風見由香利; 中野優子; 吉澤浩二; 諏訪憲久; 安藤美紀子 / doi:10.3136/nskkk.NSKKK-D-24-00088 | 2025 | journal_article | 全文確認 | 1 |
| อาหารในวิถีชีวิตที่สัมพันธ์กับระบบนิเวศวัฒนธรรมท้องถิ่นของชาวไทลื้อบ้านนายางใต้ เมืองน้ำบาก แขวงหลวงพระบาง สาธารณรัฐประชาธิปไตยประชาชนลาว (The Food in The Way of Life Related to The Local Cultural Ecosystem of The TaiLue Ethnic Group in Ban Na Yang Tai, Nam Bak District, Luang Prabang Province, Lao PDR) Meethaisong T; Pheuaphom S; Phommaseng S; Hatsachanh M | 2025 | journal_article | 全文確認 | 1 |
| ผักไผ่, ส่วนเหนือดิน (PHAK PHAI, SUAN NUEA DIN) กองยา สำนักคุณภาพและความปลอดภัยยา กรมวิทยาศาสตร์การแพทย์ | 2025 | government | 全文確認 | 2 |
| Quality characteristics of Coffea arabica cultivated in Thailand in response to roasting levels profiling its functional material applications Lourith N; Kanlayavattanakul M / doi:10.48130/bpr-0025-0008 | 2025 | journal_article | 全文確認 | 2 |
| Elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238 - Allegato I: Regione Puglia (XXV revisione) Regione Puglia; Ministero dell'agricoltura, della sovranità alimentare e delle foreste | 2025 | government | 全文確認 | 2 |
| Contribución a la composición química de las inflorescencias del huazontle (Chenopodium berlandieri subsp. nuttalliae) Ruiz Arellano, Marlene (tutora: Ovalle Magallanes, Berenice) | 2025 | thesis | 全文確認 | 6 |
| Bản sắc ẩm thực của hai dân tộc thiểu số rất ít người Brâu và Rơ-măm Vương Xuân Tình | 2025 | journal_article | 全文確認 | 5 |
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| Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes Adamkiewicz L; Szeleszczuk L / doi:10.3390/molecules28196964 | 2023 | review | 全文確認 | 4 |
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| Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder Joel Juvinal; Hans De Steur; Joachim Schouteten; Dimas Muhammad; Alma De Leon; Koen Dewettinck; Xavier Gellynck / doi:10.3390/foods12091797 | 2023 | journal_article | 全文確認 | 2 |
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| Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies Liu CT; Tzen JTC / doi:10.3390/molecules27175679 | 2022 | journal_article | 全文確認 | 2 |
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| Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics McClure AP; Hopfer H; Grun IU / doi:10.1016/j.crfs.2022.01.005 | 2022 | journal_article | 全文確認 | 3 |
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| Impact of Hop Freshness on Dry Hopped Beer Quality Rutnik K; Ocvirk M; Košir IJ / doi:10.3390/foods11091310 | 2022 | journal_article | 全文確認 | 6 |
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| Disciplinare di produzione della indicazione geografica protetta «Radicchio di Verona» (Provvedimento 30 giugno 2022, pubblicato in Gazzetta Ufficiale) Ministero delle politiche agricole alimentari e forestali (PQAI IV) | 2022 | government | 全文確認 | 1 |
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| Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods Campbell R; Hauptmann A; Campbell K; Fox S; Marco ML / doi:10.20517/mrr.2021.06 | 2022 | review | 全文確認 | 1 |
| 麹発酵により生じたペプチドおよびアミノ酸代謝物の機能 (Recent Advances on Biological Functions of Peptides and Amino Acid Derivatives in Fermented Products Using Aspergillus Starter) Zheng Y; Shirako S; Sato K | 2022 | review | 全文確認 | 1 |
| Targeted mutagenesis of the CYP79D1 gene via CRISPR/Cas9-mediated genome editing results in lower levels of cyanide in cassava Juma BS; Mukami A; Mweu C; Ngugi MP; Mbinda W / doi:10.3389/fpls.2022.1009860 | 2022 | journal_article | 全文確認 | 1 |
| Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia Brkić Bubola K; Kolega Š; Marcelić Š; Šikić Z; Gašparović Pinto A; Zorica M; Klisović D; Novoselić A; Jukić Špika M; Kos T / doi:10.3390/foods11121767 | 2022 | journal_article | 全文確認 | 1 |
| Effect of Root Storage and Forcing on the Carbohydrate and Secondary Metabolite Composition of Belgian Endive (Cichorium intybus L. Var. foliosum) van Arkel J; Twarogowska A; Cornelis Y; De Marez T; Engel J; Maenhout P; de Vos RCH; Beekwilder J; Van Droogenbroeck B; Cankar K / doi:10.1021/acsfoodscitech.2c00182 | 2022 | journal_article | 全文確認 | 6 |
| Tea compound-saliva interactions and their correlations with sweet aftertaste Chong PH; Chen J; Yin D; Qin L / doi:10.1038/s41538-022-00123-9 | 2022 | journal_article | 全文確認 | 6 |
| 「回甘」是什么？掌握3点，你也能一口辩好茶！ 茶悦世界 | 2022 | other | 全文確認 | 3 |
| (研究成果)抹茶の定義に関する技術報告書がISOより発行 国立研究開発法人農業・食品産業技術総合研究機構（農研機構） | 2022 | government | 全文確認 | 1 |
| 抹茶の審査について (Sensory Evaluation of Matcha) 村上宏亮 / doi:10.5979/cha.2022.134_31 | 2022 | journal_article | 全文確認 | 5 |
| The chromosome-scale assembly of endive (Cichorium endivia) genome provides insights into the sesquiterpenoid biosynthesis Zhang, B.; Wang, Z.; Han, X.; Liu, X.; Wang, Q.; Zhang, J.; et al. / doi:10.1016/j.ygeno.2022.110400 | 2022 | journal_article | 抄録確認 | 1 |
| Telomere-to-telomere genome assembly of bitter melon (Momordica charantia L. var. abbreviata Ser.) reveals fruit development, composition and ripening genetic characteristics Anzhen Fu; Yanyan Zheng; Jing Guo; Donald Grierson; Xiaoyan Zhao; Changlong Wen; Ye Liu; Jian Li; Xuewen Zhang; Ying Yu; Hong Ma; Qing Wang; Jinhua Zuo / doi:10.1093/hr/uhac228 | 2022 | journal_article | 全文確認 | 2 |
| The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors Neeta Y. Yousaf; Beverly J. Tepper / doi:10.3390/ijerph191911995 | 2022 | journal_article | 全文確認 | 3 |
| カワハギの捌き方と肝（キモ）の摘出方法 2つある『苦玉』に要注意 松田正記 | 2022 | other | 全文確認 | 1 |
| Sensory Evaluation of Matcha (抹茶の審査について) Murakami Hiroaki | 2022 | journal_article | 全文確認 | 1 |
| Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy) Sacchi R; Corrado G; Basile B; Mandarello D; Ambrosino ML; Paduano A; Savarese M; Caporaso N; Aponte M; Genovese A / doi:10.3390/molecules27228100 | 2022 | journal_article | 全文確認 | 2 |
| Insights into flavor and key influencing factors of Maillard reaction products: A recent update Liu S; Sun H; Ma G; Zhang T; Wang L; Pei H; Li X; Gao L / doi:10.3389/fnut.2022.973677 | 2022 | review | 全文確認 | 2 |
| Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content Šeremet D; Fabečić P; Vojvodić Cebin A; Mandura Jarić A; Pudić R; Komes D / doi:10.3390/molecules27020448 | 2022 | journal_article | 全文確認 | 2 |
| Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta Vezzulli F; Rocchetti G; Lambri M; Lucini L / doi:10.3390/foods11060807 | 2022 | journal_article | 全文確認 | 1 |
| Alkaloid Content and Taste Profile Assessed by Electronic Tongue of Lupinus albus Seeds Debittered by Different Methods Estivi L; Buratti S; Fusi D; Benedetti S; Rodriguez G; Brandolini A; Hidalgo A / doi:10.1016/j.jfca.2022.104810 | 2022 | journal_article | 抄録確認 | 1 |
| The Hidden One: What We Know About Bitter Taste Receptor 39 Jalševac F; Terra X; Rodríguez-Gallego E; Beltran-Debón R; Blay MT; Pinent M; Ardévol A / doi:10.3389/fendo.2022.854718 | 2022 | review | 全文確認 | 3 |
| Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality Avila-Sosa Raul; Nevárez-Moorillón Guadalupe Virginia; Ochoa-Velasco Carlos Enrique; Navarro-Cruz Addí Rhode; Hernández-Carranza Paola; Cid-Pérez Teresa Soledad / doi:10.3390/foods11203245 | 2022 | review | 全文確認 | 2 |
| Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi Park JM; Zhang BZ; Kim JM / doi:10.3390/foods11071020 | 2022 | journal_article | 全文確認 | 2 |
| ChemTastesDB: A curated database of molecular tastants Rojas C; Ballabio D; Pacheco Sarmiento K; Pacheco Jaramillo E; Mendoza M; Garcia F / doi:10.1016/j.fochms.2022.100090 | 2022 | journal_article | 全文確認 | 1 |
| Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives Bork LV; Rohn S; Kanzler C / doi:10.3390/molecules27217564 | 2022 | journal_article | 全文確認 | 1 |
| Nutritive and Medicinal Value of Gongronema Latifolium Benth. (Asclepiadaceae) Amrelia Moinuddin Abdul Khalid / doi:10.24377/jnpd.article751 | 2022 | review | 全文確認 | 1 |
| あきた元気ムラの山のお宝と食べ方を紹介します！ 秋田県 | 2022 | government | 全文確認 | 4 |
| 高知県文化芸術振興ビジョン（改定版） 高知県文化生活部文化振興課 | 2022 | government | 全文確認 | 2 |
| The Development of Smoked Mackerel with Reduced Sodium Content Iga Rybicka; Marlene Silva; Amparo Gonçalves; Helena Oliveira; António Marques; Maria José Fernandes; Maria Helena Fernandes; Cristina Mateus Alfaia; Maria João Fraqueza; Maria Leonor Nunes / doi:10.3390/foods11030349 | 2022 | journal_article | 全文確認 | 2 |
| Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures Gumelar; Hendy Firmanto; Mochamad Nurcholis / doi:10.22302/iccri.jur.pelitaperkebunan.v38i3.524 | 2022 | journal_article | 全文確認 | 1 |
| Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate Kurata Sumito; Kuroda Reiko; Komaki Fumiyasu / doi:10.1007/s13197-021-05260-9 | 2022 | journal_article | 全文確認 | 2 |
| Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling Ilic J; Tomasevic I; Djekic I / doi:10.1111/jtxs.12651 | 2022 | journal_article | 抄録確認 | 1 |
| Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system Fujimoto H; Narita Y; Iwai K; Hanzawa T; Kobayashi T; Kakiuchi M; Ariki S; Wu X; Miyake K; Tahara Y; Ikezaki H; Fukunaga T; Toko K / doi:10.1016/j.foodchem.2020.128228 | 2021 | journal_article | 抄録確認 | 2 |
| Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability Gordon RM; Washington TL; Sims CA; Goodrich-Schneider R; Baker SM; Yagiz Y; Gu L / doi:10.1016/j.foodchem.2021.129367 | 2021 | journal_article | 抄録確認 | 1 |
| Touch inhibits touch: sanshool-induced paradoxical tingling reveals perceptual interaction between somatosensory submodalities Cataldo A; Hagura N; Hyder Y; Haggard P / doi:10.1098/rspb.2020.2914 | 2021 | journal_article | 全文確認 | 2 |
| Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS) He Y; Chen S; Tang K; Qian M; Yu X; Xu Y / doi:10.1016/j.foodres.2021.110493 | 2021 | journal_article | 抄録確認 | 1 |
| Genetic determinants of liking and intake of coffee and other bitter foods and beverages Cornelis MC; van Dam RM / doi:10.1038/s41598-021-03153-7 | 2021 | journal_article | 全文確認 | 2 |
| Secondary metabolite contents and antimicrobial activity of leaf extracts reveal genetic variability of Vernonia amygdalina and Vernonia calvoana morphotypes Dumas NGE; Anderson NTY; Godswill NN; Thiruvengadam M; ほか / doi:10.1002/bab.2017 | 2021 | journal_article | 抄録確認 | 2 |
| チンピ 第十八改正日本薬局方 厚生労働省 | 2021 | government | 全文確認 | 5 |
| Plumula Nelumbinis: A review of traditional uses, phytochemistry, pharmacology, pharmacokinetics and safety Chen S; Li X; Wu J; Li J; Xiao M; Yang Y; Liu Z; Cheng Y / doi:10.1016/j.jep.2020.113429 | 2021 | review | 抄録確認 | 2 |
| An improved method for the isolation of amarogentin, the bitter principle of yellow gentian roots Fiorito S; Epifano F; Marchetti L; Palumbo L; Mascioli F; Bastianini M; Cardellini F; Spogli R; Genovese S / doi:10.1016/j.foodchem.2021.130383 | 2021 | journal_article | 抄録確認 | 1 |
| Isan Gastronomy Creative Economy Agency (Public Organization) | 2021 | government | 全文確認 | 2 |
| ンジャナバースーネー 沖縄の伝統的な食文化データベース; 沖縄県 | 2021 | government | 全文確認 | 5 |
| Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile Davis LA; Running CA / doi:10.1016/j.physbeh.2021.113624 | 2021 | journal_article | 全文確認 | 2 |
| Impact of Dry Hopping on Beer Flavor Stability Titus BM; Lerno LA; Beaver JW; Byrnes NK; Heymann H; Oberholster A / doi:10.3390/foods10061264 | 2021 | journal_article | 全文確認 | 6 |
| Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes Hou Lixia; Zhang Yujin; Li Cuicui; Wang Xuede; Wang Selina C / doi:10.5650/jos.ess20169 | 2021 | journal_article | 全文確認 | 4 |
| บ่อน้ำพุร้อนฝาง ที่เที่ยวเชียงใหม่ มาอาบน้ำแร่ ต้มไข่ ชมวิวธรรมชาติ TrueID (travel content; individual author not attributable) | 2021 | other | 全文確認 | 1 |
| Características del consumo de mate en la población universitaria del Uruguay Araújo, Belén; Barreto, Florencia; Beltramelli, Daiana | 2021 | thesis | 全文確認 | 3 |
| Efecto antimicrobiano de la tunta (Solanum juzepczukii) sobre la Salmonella enterica subespecie enterica serovar Typhimurium Huayhua Mamani, Haydeé Jaqueline; García Castro, Raúl Alberto / doi:10.18271/ria.2021.224 | 2021 | journal_article | 全文確認 | 1 |
| Ẩm thực của người Thái ở Quỳnh Nhai: Tiềm năng để phát triển du lịch cộng đồng vùng lòng hồ thủy điện Sơn La Nguyễn Thị Hảo | 2021 | journal_article | 全文確認 | 2 |
| The Oxford Companion to Spirits and Cocktails — “bitters” entry Hess, Robert (entry author); Wondrich, David; Rothbaum, Noah (eds.) | 2021 | book | 全文確認 | 3 |
| Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides Forler B; Horstmann G; Schäfer J; Michel C; Weiss A; Stressler T; Fischer L; Hinrichs J; Schmidt H / doi:10.3390/foods10071588 | 2021 | journal_article | 全文確認 | 4 |
| Effect of Light Characteristics on the Sensory Properties of Red Lettuce (Lactuca sativa) Gude K; Talavera M; Sasse AM; Rivard CL; Pliakoni E / doi:10.3390/foods10112660 | 2021 | journal_article | 全文確認 | 1 |
| 三島独活 | 2021 | government | 全文確認 | 3 |
| Metabolomics Reveals Heterogeneity in the Chemical Composition of Green and White Spears of Asparagus (A. officinalis) Pegiou E; et al. / doi:10.3390/metabo11100708 | 2021 | journal_article | 全文確認 | 6 |
| Evaluation of Growth, Yield, and Biochemical Attributes of Bitter Gourd (Momordica charantia L.) Cultivars under Karaj Conditions in Iran Valyaie A; Rezaie F; Sedaghathoor S / doi:10.3390/plants10071370 | 2021 | journal_article | 全文確認 | 2 |
| 这就是饭焦，或者叫米饭锅巴 美食家大雄 | 2021 | other | 全文確認 | 2 |
| Quán cà phê vợt, rang bằng củi 70 năm thức cùng hẻm chợ | 2021 | other | 全文確認 | 3 |
| 3 quán cà phê vợt lâu đời nhất Sài Gòn Hà Hiền | 2021 | other | 全文確認 | 2 |
| Identification of bitter-taste compounds in class-III caramel colours Li H; Zhang WC; Tang XY; Wu CJ; Yu SJ; Zhao ZQ / doi:10.1002/ffj.3652 | 2021 | journal_article | 抄録確認 | 1 |
| Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste Tsurunaga Yoko; Onda Misaki; Takahashi Tetsuya / doi:10.1007/s13197-020-04949-7 | 2021 | journal_article | 全文確認 | 2 |
| しどけの栄養と食べ方!効果的な調理法とレシピを覚えよう 農園カフェ「Daichi & keats」 | 2021 | other | 全文確認 | 1 |
| サンマの“はらわた”が美味しい意外な理由 ウェザーニュース | 2021 | other | 全文確認 | 1 |
| How Basque Burnt Cheesecake Took Over The World Resy (blog.resy.com) | 2021 | other | 全文確認 | 2 |
| Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes Puchol-Miquel Marta; Palomares César; Fernández-Segovia Isabel; Barat José Manuel; Perez-Esteve Édgar / doi:10.1016/j.lwt.2021.112241 | 2021 | journal_article | 抄録確認 | 1 |
| Coffee Sensory and Cupping Handbook, Edition No. 01 Fernández-Alduenda, Mario Roberto; Giuliano, Peter | 2021 | standard | 全文確認 | 2 |
| Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane Freitas / doi:10.1590/fst.30720 | 2021 | journal_article | 全文確認 | 1 |
| 化学と生物 Vol.59, No.5, 2021 ポリフェノールと苦味受容体（TAS2R5, TAS2R7, TAS2R14, TAS2R39, TAS2R125 等） | 2021 | review | 全文確認 | 0 |
| 2021 BJCP Beer Style Guidelines — 1A. American Light Lager Beer Judge Certification Program (BJCP) | 2021 | standard | 全文確認 | 1 |
| Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties Cacak-Pietrzak G; et al. / doi:10.3390/molecules26247564 | 2021 | journal_article | 全文確認 | 1 |
| The GORKY glycoalkaloid transporter is indispensable for preventing tomato bitterness Kazachkova Y; Zemach I; Panda S; Bocobza S; Vainer A; Rogachev I; Dong Y; Ben-Dor S; Veres D; Kanstrup C; Lambertz SK; Crocoll C; Hu Y; Shani E; Michaeli S; Nour-Eldin HH; Zamir D; Aharoni A / doi:10.1038/s41477-021-00865-6 | 2021 | journal_article | 抄録確認 | 1 |
| Sensory and chemical characteristics of Tieguanyin oolong tea after roasting Cao QQ; Fu YQ; Wang JQ; Zhang L; Wang F; Yin JF; Xu YQ / doi:10.1016/j.fochx.2021.100178 | 2021 | journal_article | 全文確認 | 2 |
| Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study Liu DT; Besser G; Bayer K; Prem B; Mueller CA; Renner B / doi:10.3390/biology10090886 | 2021 | journal_article | 全文確認 | 1 |
| Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees Rabelo MHS; Borém FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira RGFA / doi:10.1016/j.foodchem.2020.128304 | 2021 | journal_article | 抄録確認 | 1 |
| Understanding Traditional Chinese Medicine Therapeutics: An Overview of the Basics and Clinical Applications Matos LC; Machado JP; Monteiro FJ; Greten HJ / doi:10.3390/healthcare9030257 | 2021 | review | 全文確認 | 1 |
| Ingestion of Okinawa Island Vegetables Increases IgA Levels and Prevents the Spread of Influenza RNA Viruses Gonda K; Kanazawa H; Maeda G; Matayoshi C; Hirose N; Katsumoto Y; Kono K; Takenoshita S / doi:10.3390/nu13061773 | 2021 | journal_article | 全文確認 | 1 |
| Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens) Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / doi:10.3390/foods10061335 | 2021 | journal_article | 全文確認 | 1 |
| Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens) Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / doi:10.3390/ijms222112016 | 2021 | journal_article | 全文確認 | 1 |
| 銀杏(ぎんなん)が苦い理由や苦みを抑える食べ方!食べ過ぎるとどうなる? Bow!-バウ！-編集部 | 2021 | other | 全文確認 | 2 |
| 苦くない！簡単！柚子の皮の処理と保存法 丸ごと小泉武夫 食マガジン編集部 | 2021 | other | 全文確認 | 1 |
| Introduction to the 2021 Guidelines Gordon Strong; Kristen England; BJCP | 2021 | standard | 全文確認 | 8 |
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| 2021 BJCP Beer Style Guidelines — 5B Kölsch (beer style) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
| 2021 BJCP Beer Style Guidelines — 7B Altbier (beer style) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
| 2021 BJCP Beer Style Guidelines — 10A Weissbier (beer style) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
| 2021 BJCP Beer Style Guidelines — 24A Witbier (beer style) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
| 2021 BJCP Beer Style Guidelines — 23D Lambic (beer style) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
| 2021 BJCP Beer Style Guidelines — 29A Fruit beer (BJCP style category) Beer Judge Certification Program | 2021 | standard | 全文確認 | 3 |
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| Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans Urbańska Bogumiła; Kowalska Hanna; Szulc Karolina; Ziarno Małgorzata; Pochitskaya Irina; Kowalska Jolanta / doi:10.3390/molecules26092502 | 2021 | journal_article | 全文確認 | 3 |
| 知れば知るほど奥深い！香辛料の魅力再発見 農林水産省大臣官房広報評価課広報室 | 2021 | government | 全文確認 | 1 |
| うるいのお浸し 山形市健康医療部健康増進課 | 2021 | government | 全文確認 | 2 |
| Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products Concetta Maria Messina; Rosaria Arena; Giovanna Ficano; Laura La Barbera; Maria Morghese; Andrea Santulli / doi:10.3390/ani11010185 | 2021 | journal_article | 全文確認 | 2 |
| ドレッシングによる野菜の苦味、渋味、青臭さへの低減効果 松本 諒平; 田村 佳子; 岡本 幸子; 熊谷 信介; 栁澤 琢也 / doi:10.11402/ajscs.32.0_92 | 2021 | other | 全文確認 | 2 |
| ウコン 第十八改正日本薬局方 厚生労働省 | 2021 | government | 全文確認 | 0 |
| Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs Odeh Dyana; Kraljić Klara; Benussi Skukan Andrea; Škevin Dubravka / doi:10.3390/antiox10050785 | 2021 | journal_article | 全文確認 | 1 |
| 菊菜（春菊） - 達人レシピ（aff 2021年2月号） 農林水産省 | 2021 | government | 全文確認 | 1 |
| Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers Liu Shih-Lun; Jaw Yih-Mon; Wang Li-Fei; Chuang George Chao-Chi; Zhuang Zhen-Yu; Chen Yuh-Shuen; Liou Bo-Kang / doi:10.3390/foods10102344 | 2021 | journal_article | 全文確認 | 1 |
| 深煎りごまドレッシングによるピーマンの苦味および臭いに対する低減効果 田村佳子; 岡本幸子; 篠田夕貴; 熊谷信介; 栁澤琢也 / doi:10.11402/ajscs.32.0_93 | 2021 | other | 抄録確認 | 1 |
| Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste Soares S; Brandao E; Guerreiro C; Soares S; Mateus N; de Freitas V / doi:10.3390/molecules25112590 | 2020 | review | 全文確認 | 3 |
| Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality Conte P; Fadda C; Del Caro A; Urgeghe PP; Piga A / doi:10.3390/foods9040514 | 2020 | review | 全文確認 | 6 |
| In Silico Investigation of Bitter Hop-Derived Compounds and Their Cognate Bitter Taste Receptors Dunkel A; Hofmann T; Di Pizio A / doi:10.1021/acs.jafc.9b07863 | 2020 | journal_article | 抄録確認 | 1 |
| The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.) Nor NDM; Lignou S; Bell L; Houston-Price C; Harvey K; Methven L / doi:10.3390/foods9111719 | 2020 | journal_article | 全文確認 | 2 |
| Intragastric administration of the bitter tastant quinine lowers the glycemic response to a nutrient drink without slowing gastric emptying in healthy men Bitarafan V; Fitzgerald PCE; Little TJ; Meyerhof W; Jones KL; Wu T; Horowitz M; Feinle-Bisset C / doi:10.1152/ajpregu.00294.2019 | 2020 | journal_article | 抄録確認 | 3 |
| Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand Punchay K; Inta A; Tiansawat P; Balslev H; Wangpakapattanawong P / doi:10.3390/foods9121748 | 2020 | journal_article | 全文確認 | 2 |
| Numerous Compounds Orchestrate Coffee's Bitterness Lang T; Lang R; Di Pizio A; Mittermeier VK; Schlagbauer V; Hofmann T; Behrens M / doi:10.1021/acs.jafc.0c01373 | 2020 | journal_article | 抄録確認 | 2 |
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| Rapid screening of glycoalkaloids in Solanum scabrum and S. nigrum berries using ultra-high-performance liquid chromatography with pathway-specified in-source fragmentation tandem mass spectrometry Lyu W; Yuan B; Dinssa FF; Simon JE; Wu Q / doi:10.1002/rcm.8882 | 2020 | journal_article | 抄録確認 | 1 |
| Namul, the driving force behind health and high vegetable consumption in Korea Kim SH; Kwon DY; Shin D / doi:10.1186/s42779-019-0026-2 | 2020 | review | 全文確認 | 3 |
| The Pharmacological Effects and Health Benefits of Platycodon grandiflorus-A Medicine Food Homology Species Ji MY; Bo A; Yang M; Xu JF; Jiang LL; Zhou BC; Li MH / doi:10.3390/foods9020142 | 2020 | review | 全文確認 | 2 |
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| Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status Yousaf NY; Melis M; Mastinu M; Contini C; Cabras T; Tomassini Barbarossa I; Tepper BJ / doi:10.3390/nu12092878 | 2020 | journal_article | 全文確認 | 1 |
| Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations Penland M; Deutsch SM; Falentin H; Pawtowski A; Poirier E; Visenti G; Le Meur C; Maillard MB; Thierry A; Mounier J; Coton M / doi:10.3389/fmicb.2020.586614 | 2020 | journal_article | 全文確認 | 1 |
| Assessment report on Achillea millefolium L., herba — Revision 1 European Medicines Agency; Committee on Herbal Medicinal Products | 2020 | government | 全文確認 | 2 |
| Determination of detection thresholds of sinigrin in water-based matrix and allyl isothiocyanate in water- and oil-based matrices Eib Sabrina; Ramos Gajek Sarah; Schneider Desiree Janet; Hensel Oliver; Seuss-Baum Ingrid / doi:10.1111/joss.12571 | 2020 | journal_article | 全文確認 | 2 |
| Suppression of hTAS2R16 Signaling by Umami Substances Rhyu Mee-Ra; Kim Yiseul; Misaka Takumi / doi:10.3390/ijms21197045 | 2020 | journal_article | 全文確認 | 5 |
| 10 สมุนไพร ที่ปลูกทานเองที่สวนหลังบ้าน Surin Provincial Agriculture and Cooperatives Office | 2020 | government | 全文確認 | 5 |
| Chemosensory Sensitivity after Coffee Consumption Is Not Static: Short-Term Effects on Gustatory and Olfactory Sensitivity Fjaeldstad Alexander W; Fernandes Henrique M / doi:10.3390/foods9040493 | 2020 | journal_article | 全文確認 | 2 |
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| Collective Action Milieus and Governance Structures of Protected Geographical Indications for Coffee in Colombia, Thailand and Indonesia Quiñones Ruiz XF; Nigmann T; Schreiber C; Neilson J / doi:10.5334/ijc.1007 | 2020 | journal_article | 全文確認 | 2 |
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| Commission Implementing Regulation (EU) 2020/198 of 13 February 2020 laying down rules for the application of Regulation (EU) No 251/2014 ... and the listing of the existing geographical designations in that register European Commission | 2020 | government | 全文確認 | 1 |
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| El mate en Chile: entre lo comunitario y la individualización del gusto Cayul, Martina; Pessoa, Daniela / doi:10.15446/mag.v34n2.92581 | 2020 | journal_article | 全文確認 | 2 |
| Bitter, amaro, fernet: de dónde nace el gusto por los Amargos La Nación 編集部 | 2020 | other | 全文確認 | 2 |
| Microbiota in foods from Inuit traditional hunting Hauptmann AL; Nielsen DS / doi:10.1371/journal.pone.0227819 | 2020 | journal_article | 全文確認 | 1 |
| Drivers of Liking for Cheddar Cheese Shreds Meals SE; Schiano AN; Drake MA / doi:10.3168/jds.2019-16911 | 2020 | journal_article | 抄録確認 | 1 |
| Alkaloids of narrow-leaved lupine as a factor determining alternative ways of the crop's utilization and breeding Vishnyakova MA; Kushnareva AV; Shelenga TV; Egorova GP / doi:10.18699/VJ20.656 | 2020 | review | 抄録確認 | 1 |
| Large-scale genome-wide association study, using historical data, identifies conserved genetic architecture of cyanogenic glucoside content in cassava (Manihot esculenta Crantz) root Ogbonna AC; Braatz de Andrade LR; Rabbi IY; Mueller LA; de Oliveira EJ; Bauchet GJ / doi:10.1111/tpj.15071 | 2020 | journal_article | 全文確認 | 2 |
| 누룽지 가열시간에 따른 품질 특성, 아크릴아마이드 함량 및 항산화 활성 황은선; 이희경; 문소진 / doi:10.3746/jkfn.2020.49.6.601 | 2020 | journal_article | 全文確認 | 1 |
| 八代特産晩白柚（地理的表示登録産品） 農林水産省 地理的表示保護制度 | 2020 | government | 全文確認 | 3 |
| Marrubium vulgare L.: A Phytochemical and Pharmacological Overview Aćimović M; et al. / doi:10.3390/molecules25122898 | 2020 | review | 全文確認 | 2 |
| Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee Batali ME; Ristenpart WD; Guinard JX / doi:10.1038/s41598-020-73341-4 | 2020 | journal_article | 全文確認 | 1 |
| Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance Lipan L; Cano-Lamadrid M; Vazquez-Araujo L; Lyczko J; Moriana A; Hernandez F; Garcia-Garcia E; Carbonell-Barrachina AA / doi:10.1111/1750-3841.15481 | 2020 | journal_article | 抄録確認 | 1 |
| Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex Nunes NM; Coelho YL; Castro JS; Vidigal MCTR; Mendes TAO; da Silva LHM; Pires ACS / doi:10.1016/j.foodchem.2020.127337 | 2020 | journal_article | 抄録確認 | 1 |
| Identification of α-Tomatine 23-Hydroxylase Involved in the Detoxification of a Bitter Glycoalkaloid Nakayasu M; Akiyama R; Kobayashi M; Lee HJ; Kawasaki T; Watanabe B; Urakawa S; Kato J; Sugimoto Y; Iijima Y; Saito K; Muranaka T; Umemoto N; Mizutani M / doi:10.1093/pcp/pcz224 | 2020 | journal_article | 抄録確認 | 2 |
| Effects of ultrasound irradiation on the properties of apricot kernels during accelerated debitterizing Zhang QA; Shi FF; Yao JL; Zhang N / doi:10.1039/c9ra10965j | 2020 | journal_article | 全文確認 | 2 |
| Common bitter stimuli show differences in their temporal profiles before and after swallowing Higgins MJ; Gipple JT; Hayes JE / doi:10.1016/j.foodqual.2020.104041 | 2020 | journal_article | 抄録確認 | 1 |
| Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content Mozzon M; Foligni R; Mannozzi C / doi:10.3390/foods9050541 | 2020 | journal_article | 全文確認 | 1 |
| Decomposing the molecular complexity of brewing Pieczonka SA; Lucio M; Rychlik M; Schmitt-Kopplin P / doi:10.1038/s41538-020-00070-3 | 2020 | journal_article | 全文確認 | 2 |
| Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables Susanna Buratti; Carola Cappa; Simona Benedetti; Gabriella Giovanelli / doi:10.3390/foods9050607 | 2020 | journal_article | 全文確認 | 1 |
| Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet Genilton Alves; Patricia Xavier; Raphael Limoeiro; Daniel Perrone / doi:10.1007/s13197-020-04346-0 | 2020 | journal_article | 全文確認 | 1 |
| Application of Pau-tenente (Quassia amara L.) as Hop Replacement in Brazilian Low-bitter Beer Guilherme L. Schuina; Arturo Solis-Méndez; Mariana Molina-Quintero; João O. F. Quelhas; Mariana D. Oliveira; Vanildo L. Del Bianchi / doi:10.3303/CET2079056 | 2020 | journal_article | 全文確認 | 2 |
| Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics Ivo Oliveira; Anne S. Meyer; Sílvia Afonso; Alex Sequeira; Alice Vilela; Piebiep Goufo; Henrique Trindade; Berta Gonçalves / doi:10.3390/plants9111627 | 2020 | journal_article | 全文確認 | 3 |
| クレソンとアーモンド、チーズのサラダ 小川聖子 | 2020 | other | 全文確認 | 1 |
| 切り干し大根に油揚げを添加する伝統的な調理法において油揚げが嗜好性に与える効果の検証 中村元計; 中野久美子; 網塚貴彦; 中村葵; 原田歩実; 石井真紀; 山崎英恵; 伏木亨 / doi:10.11402/cookeryscience.53.246 | 2020 | journal_article | 全文確認 | 1 |
| Citrus Taste Modification Potentials by Genetic Engineering Li LJ; Tan WS; Li WJ; Zhu YB; Cheng YS; Ni H / doi:10.3390/ijms20246194 | 2019 | review | 全文確認 | 3 |
| Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil Pedan V; Popp M; Rohn S; Nyfeler M; Bongartz A / doi:10.3390/molecules24112041 | 2019 | journal_article | 全文確認 | 3 |
| Spilanthol Enhances Sensitivity to Sodium in Mouse Taste Bud Cells Xu J; Lewandowski BC; Miyazawa T; Shoji Y; Yee K; Bryant BP / doi:10.1093/chemse/bjy069 | 2019 | journal_article | 全文確認 | 5 |
| การสกัดผักคราดหัวแหวน Mahidol University Medicinal Plant Information Center | 2019 | academic_database | 全文確認 | 1 |
| Repeatability of Taste Recognition Threshold Measurements with QUEST and Quick Yes-No Höchenberger R; Ohla K / doi:10.3390/nu12010024 | 2019 | journal_article | 全文確認 | 1 |
| Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products Masuda T; Fukuyama Y; Doi S; Masuda A; Kurosawa S; Fujii S / doi:10.1021/acs.jafc.9b03633 | 2019 | journal_article | 抄録確認 | 1 |
| Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin-derived products EFSA CONTAM Panel; Schrenk D; ほか / doi:10.2903/j.efsa.2019.5860 | 2019 | government | 全文確認 | 5 |
| Mutation of a bHLH transcription factor allowed almond domestication Sánchez-Pérez R; Pavan S; Mazzeo R; ほか; Møller BL / doi:10.1126/science.aav8197 | 2019 | journal_article | 抄録確認 | 2 |
| Simultaneous determination of seven sesquiterpene lactone glucosides in Ixeris dentata by high-performance liquid chromatography coupled with tandem mass spectrometry and their antiviral activities Park S; Kim N; Park JH; Lee SW; Song JH; Ko HJ; Chae HJ; Kim HR; Kim SH / doi:10.1556/1326.2018.00470 | 2019 | journal_article | 抄録確認 | 2 |
| Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks European Parliament and Council of the European Union | 2019 | government | 全文確認 | 6 |
| Cellular and Neural Responses to Sour Stimuli Require the Proton Channel Otop1 Teng B; Wilson CE; Tu YH; Joshi NR; Kinnamon SC; Liman ER / doi:10.1016/j.cub.2019.08.077 | 2019 | journal_article | 全文確認 | 2 |
| Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions Medina Eduardo; Romero Concepcion; Garcia Pedro; Brenes Manuel / doi:10.1039/C9FO00698B | 2019 | journal_article | 全文確認 | 1 |
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| Tacca chantrieri -- ข้อมูลจากฐานข้อมูล TH-BIF สำนักงานนโยบายและแผนทรัพยากรธรรมชาติและสิ่งแวดล้อม (ONEP) -- Thailand Biodiversity Information Facility (TH-BIF) | 2019 | academic_database | 全文確認 | 1 |
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| Código Alimentario Argentino — Capítulo XIV: Bebidas Espirituosas, Alcoholes, Bebidas Alcohólicas Destiladas y Licores (Artículo 1129, Aperitivos) ANMAT (Administración Nacional de Medicamentos, Alimentos y Tecnología Médica) / Ministerio de Salud | 2019 | government | 全文確認 | 3 |
| 後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析 小山翔大; 小泉香菜; 妙田貴生; 内野昌孝; 藤森嶺; 髙野克己 / doi:10.5891/jafps.45.119 | 2019 | journal_article | 全文確認 | 2 |
| Pathways to defense metabolites and evading fruit bitterness in genus Solanum evolved through 2-oxoglutarate-dependent dioxygenases Cárdenas PD; Sonawane PD; Heinig U; ほか16名 / doi:10.1038/s41467-019-13211-4 | 2019 | journal_article | 全文確認 | 3 |
| Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil Sánchez-Rodríguez L; Kranjac M; Marijanović Z; Jerković I; Corell M; Moriana A; Carbonell-Barrachina ÁA; Sendra E; Hernández F / doi:10.3390/molecules24112148 | 2019 | journal_article | 全文確認 | 1 |
| 粒度と食感からみた抹茶のおいしさ (The Mouthfeel of Matcha from the Viewpoint of Particle Size and a Texture) Sawamura S / doi:10.5979/cha.2019.128_31 | 2019 | journal_article | 全文確認 | 3 |
| "Oral" tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient Chong PH; Chen J; Yin D; Upadhyay R; Mo L; Han L / doi:10.1016/j.foodres.2019.108642 | 2019 | journal_article | 抄録確認 | 1 |
| Traditional Breakfast of Kaya and Kopi National Heritage Board (Singapore) | 2019 | government | 全文確認 | 7 |
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| Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review Cavallo C; Cicia G; Del Giudice T; Sacchi R; Vecchio R / doi:10.3390/nu11051164 | 2019 | review | 全文確認 | 1 |
| Quinolizidine alkaloids are transported to seeds of bitter narrow-leafed lupin Otterbach SL; Yang T; Kato L; Janfelt C; Geu-Flores F / doi:10.1093/jxb/erz334 | 2019 | journal_article | 全文確認 | 1 |
| Regolamento (UE) 2019/787 del Parlamento europeo e del Consiglio, del 17 aprile 2019 (versione in lingua italiana) Parlamento europeo e Consiglio dell'Unione europea | 2019 | government | 全文確認 | 2 |
| Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers Zhang C; Alashi AM; Singh N; Chelikani P; Aluko RE / doi:10.3390/nu11092166 | 2019 | journal_article | 全文確認 | 2 |
| Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer Gous AGS; Almli VL; Coetzee V; de Kock HL / doi:10.3390/nu11020464 | 2019 | journal_article | 全文確認 | 2 |
| フレーバーホイールとGC-Oを用いた麦茶の香り評価 後藤優佳; 三尾建斗; 松岡翼; 出江萌絵; 鮎澤信昌; 時友裕紀子 / doi:10.3136/nskkk.66.351 | 2019 | journal_article | 全文確認 | 2 |
| Regional Variation of Bitter Taste and Aftertaste in Humans Higgins MJ; Hayes JE / doi:10.1093/chemse/bjz064 | 2019 | journal_article | 全文確認 | 2 |
| Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate Asamenew G; Kim HW; Lee MK; Lee SH; Lee S; Cha YS; Lee SH; Yoo SM; Kim JB / doi:10.1016/j.fochx.2019.100033 | 2019 | journal_article | 全文確認 | 1 |
| Reducing food losses and improving the quality of locally produced spinach Konstantinos Batziakas | 2019 | thesis | 全文確認 | 1 |
| 山うどの油炒め 新潟県新潟地域振興局企画振興部 | 2019 | government | 全文確認 | 2 |
| Sensory Profile and Acceptability of HydroSOStainable Almonds Leontina Lipan; Marina Cano-Lamadrid; Mireia Corell; Esther Sendra; Francisca Hernández; Laura Stan; Dan Cristian Vodnar; Laura Vázquez-Araújo; Ángel A. Carbonell-Barrachina / doi:10.3390/foods8020064 | 2019 | journal_article | 全文確認 | 1 |
| Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage Olga Rojo-Poveda; Letricia Barbosa-Pereira; Lívia Mateus-Reguengo; Marta Bertolino; Caroline Stévigny; Giuseppe Zeppa / doi:10.3390/nu11040867 | 2019 | journal_article | 全文確認 | 2 |
| The Chemistry behind Chocolate Production Barišić V; Kopjar M; Jozinović A; Flanjak I; Ačkar Đ; Miličević B; Šubarić D; Jokić S; Babić J / doi:10.3390/molecules24173163 | 2019 | journal_article | 全文確認 | 1 |
| 春菊のごまチーズあえ みないきぬこ | 2019 | other | 全文確認 | 1 |
| Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White- and Yellow-Flowering Cultivars with Repeated Harvesting in Two Seasons Groenbaek M; Kidmose U; Tybirk E; Kristensen HL / doi:10.1111/1750-3841.14680 | 2019 | journal_article | 全文確認 | 1 |
| 食品による生薬製剤のマスキング効果 城戸克己; 廣瀬恵美; 片岡裕美; 増田寿伸; 田鶴谷（村山）惠子 / doi:10.18891/jjfcs.26.1_68 | 2019 | journal_article | 全文確認 | 1 |
| Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers Hahn CD; Lafontaine SR; Pereira CB; Shellhammer TH / doi:10.1021/acs.jafc.7b05784 | 2018 | journal_article | 抄録確認 | 4 |
| Quantitative analyses of the bitterness and astringency of catechins from green tea Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF / doi:10.1016/j.foodchem.2018.03.042 | 2018 | journal_article | 抄録確認 | 10 |
| Decoding the Nonvolatile Sensometabolome of Orange Juice (Citrus sinensis) Glabasnia A; Dunkel A; Frank O; Hofmann T / doi:10.1021/acs.jafc.7b06142 | 2018 | journal_article | 抄録確認 | 4 |
| Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds Bell L; Oloyede OO; Lignou S; Wagstaff C; Methven L / doi:10.1002/mnfr.201700990 | 2018 | review | 全文確認 | 9 |
| Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation Zhang LL; et al. / doi:10.1111/joss.12465 | 2018 | journal_article | 抄録確認 | 8 |
| Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice Zhang J; Yang Z; Liang Y; Zhang L; Ling W; Guo C; Liang G; Luo G; Ye Q; Zhong B / doi:10.3390/molecules23102691 | 2018 | journal_article | 全文確認 | 3 |
| Debittering of bitter gourd juice using beta-cyclodextrin: Mechanism and effect on antidiabetic potential Deshaware S; Gupta S; Singhal RS; Joshi M; Variyar PS / doi:10.1016/j.foodchem.2018.04.077 | 2018 | journal_article | 抄録確認 | 3 |
| Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context Wieczorek MN; Walczak M; Skrzypczak-Zielinska M; Jelen HH / doi:10.1080/10408398.2017.1353478 | 2018 | review | 抄録確認 | 2 |
| Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization Ong JS; Hwang LD; Zhong VW; An J; Gharahkhani P; Breslin PAS; Wright MJ; Lawlor DA; Whitfield J; MacGregor S; Martin NG; Cornelis MC / doi:10.1038/s41598-018-34713-z | 2018 | journal_article | 全文確認 | 4 |
| Repeated exposure and conditioning strategies for increasing vegetable liking and intake: systematic review and meta-analyses Appleton KM; Hemingway A; Rajska J; Hartwell H / doi:10.1093/ajcn/nqy143 | 2018 | review | 全文確認 | 4 |
| Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z / doi:10.1016/j.foodres.2018.01.069 | 2018 | journal_article | 抄録確認 | 1 |
| Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index León Bianchi L; Galmarini MV; García-Burgos D; Zamora MC / doi:10.1016/j.foodres.2018.05.011 | 2018 | journal_article | 抄録確認 | 2 |
| Assessment report on Gentiana lutea L., radix (EMA/HMPC/607863/2017) Committee on Herbal Medicinal Products (HMPC) | 2018 | government | 全文確認 | 5 |
| Desamerization of Bitter Jam: Biochemical and Sensory Quality Lagha-Benamrouche Samira; Benaissa Terkia; Sadoudi Rezki / doi:10.1155/2018/8178059 | 2018 | journal_article | 全文確認 | 2 |
| Assessment report on Cynara cardunculus L. (syn. Cynara scolymus L.), folium European Medicines Agency; Committee on Herbal Medicinal Products | 2018 | government | 全文確認 | 1 |
| Indian Food Heritage National Council for Hotel Management and Catering Technology | 2018 | government | 全文確認 | 1 |
| Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers Simioni Síntia Carla Corrêa; Ribeiro Michele Nayara; de Souza Vanessa Rios; Nunes Cleiton Antônio; Pinheiro Ana Carla Marques / doi:10.1007/s13197-018-3032-2 | 2018 | journal_article | 全文確認 | 2 |
| Deleite de la plebe: música, identidad y fernet con coca Chianetta, Jazmín | 2018 | thesis | 全文確認 | 7 |
| Greenlandic researcher explores the power of Inuit food George, Jane | 2018 | other | 全文確認 | 2 |
| Registration of High Alpha-Acid Male Hop Germplasm USDA 21267M Henning JA; Gent DH; Townsend MS; Haunold A / doi:10.3198/jpr2017.09.0068crg | 2018 | journal_article | 抄録確認 | 1 |
| 月報 野菜情報 2018年8月 今月の野菜 みょうが | 2018 | government | 全文確認 | 1 |
| 茶カテキンの特性とその有効利用 斎藤貴江子 | 2018 | review | 全文確認 | 2 |
| 抹茶の点て方に関する化学的考察 (Chemical research on the preparation of matcha) Horie H; Ema K; Nomura S; Monobe M / doi:10.11402/ajscs.30.0_59 | 2018 | journal_article | 全文確認 | 7 |
| 品饮普洱茶时 常说的「生津」「回甘」「回甜」是怎么一回事？ 局中人（转载元: 中国黑茶网） | 2018 | other | 全文確認 | 3 |
| 第32回：中国の国家標準『抹茶』の概要 合同会社ティーメディアコーポレーション | 2018 | other | 全文確認 | 2 |
| Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Wang H; Chambers E IV / doi:10.3390/molecules23040780 | 2018 | journal_article | 全文確認 | 1 |
| Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods Wang H; Chambers E IV; Kan J / doi:10.3390/molecules23081867 | 2018 | journal_article | 全文確認 | 1 |
| Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS) Oberrauter Lea-Marie; Januszewska Renata; Schlich Pascal; Majchrzak Dorota / doi:10.1016/j.foodres.2018.05.007 | 2018 | journal_article | 抄録確認 | 1 |
| 被覆茶安定生産マニュアル 農食研究推進事業27015Cコンソーシアム（「実需者需要に応える簡易な樹体診断法と効率的被覆作業による高品位安定生産技術の確立」研究チーム） | 2018 | government | 全文確認 | 3 |
| Differential coding of perception in the world's languages Asifa Majid; Seán G. Roberts; Ludy Cilissen; et al.; Stephen C. Levinson / doi:10.1073/pnas.1720419115 | 2018 | journal_article | 全文確認 | 2 |
| Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables Bakke AJ; Stubbs CA; McDowell EH; Moding KJ; Johnson SL; Hayes JE / doi:10.1016/j.appet.2018.03.015 | 2018 | journal_article | 抄録確認 | 6 |
| Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging Caporaso N; Whitworth MB; Grebby S; Fisk ID / doi:10.1016/j.foodres.2017.12.031 | 2018 | journal_article | 全文確認 | 1 |
| Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina Tekou Florian Amel; Kuate Dieudonne; Nguekouo Philippe Tekem; Woumbo Cerile Ypolyte; Oben Julius Enyong / doi:10.1002/fsn3.732 | 2018 | journal_article | 全文確認 | 1 |
| Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.) Milczarek RR; Woods RD; LaFond SI; Breksa AP; Preece JE; Smith JL; Sedej I; Olsen CW; Vilches AM / doi:10.1002/fsn3.537 | 2018 | journal_article | 全文確認 | 1 |
| Los quelites, tradición milenaria en México Castro Lara D; Basurto Peña F; Mera Ovando LM; Bye Boettler RA | 2018 | government | 全文確認 | 1 |
| Bile acid patterns in commercially available oxgall powders used for the evaluation of the bile tolerance ability of potential probiotics Hu Peng-Li; Yuan Ya-Hong; Yue Tian-Li; Guo Chun-Feng / doi:10.1371/journal.pone.0192964 | 2018 | journal_article | 全文確認 | 2 |
| The Odorant (R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46 Suess B; Brockhoff A; Meyerhof W; Hofmann T / doi:10.1021/acs.jafc.6b03554 | 2018 | journal_article | 抄録確認 | 2 |
| Development and Testing of a Small-Size Olfactometer for the Perception of Food and Beverages in Humans Paola Risso; Mario Covarrubias Rodriguez; Monica Bordegoni; Alberto Gallace / doi:10.3389/fdigh.2018.00007 | 2018 | journal_article | 全文確認 | 1 |
| Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion Kubec R; Štefanová I; Moos M; Urajová P; Kuzma M; Zápal J / doi:10.1021/acs.jafc.8b03118 | 2018 | journal_article | 抄録確認 | 1 |
| The Taste of Caffeine Poole RL; Tordoff MG / doi:10.1089/jcr.2016.0030 | 2017 | review | 全文確認 | 4 |
| Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue Lipchock SV; Spielman AI; Mennella JA; Mansfield CJ; Hwang LD; Douglas JE; Reed DR / doi:10.1177/0301006616686098 | 2017 | journal_article | 全文確認 | 1 |
| ครัวหลังเขา ต้มขม(ลีซู) มูลนิธิพัฒนาชุมชนและเขตภูเขา | 2017 | other | 全文確認 | 5 |
| Sensory analysis — Methodology — General guidance (ISO 6658:2017) International Organization for Standardization | 2017 | standard | 抄録確認 | 1 |
| Standard Guide for Time-Intensity Evaluation of Sensory Attributes (ASTM E1909-13, reapproved 2017) ASTM International | 2017 | standard | 抄録確認 | 1 |
| Toward Understanding the Bitterness of Dry-Hopped Beer Parkin E; Shellhammer TH / doi:10.1094/asbcj-2017-4311-01 | 2017 | journal_article | 抄録確認 | 4 |
| Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice Siti Rashima R; Maizura M; Kang WM; Fazilah A; Tan LX / doi:10.1007/s13197-016-2454-y | 2017 | journal_article | 全文確認 | 2 |
| Accumulation of Charantin and Expression of Triterpenoid Biosynthesis Genes in Bitter Melon (Momordica charantia) Cuong DM; Jeon J; Morgan AMA; Kim C; Kim JK; Lee SY; Park SU / doi:10.1021/acs.jafc.7b01948 | 2017 | journal_article | 抄録確認 | 3 |
| The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype Bell L; Methven L; Wagstaff C / doi:10.1016/j.foodchem.2016.11.153 | 2017 | journal_article | 全文確認 | 3 |
| Extraoral bitter taste receptors in health and disease Lu P; Zhang CH; Lifshitz LM; ZhuGe R / doi:10.1085/jgp.201611637 | 2017 | review | 全文確認 | 4 |
| Intragastric infusion of denatonium benzoate attenuates interdigestive gastric motility and hunger scores in healthy female volunteers Deloose E; Janssen P; Corsetti M; Biesiekierski J; Masuy I; Rotondo A; Van Oudenhove L; Depoortere I; Tack J / doi:10.3945/ajcn.116.138297 | 2017 | journal_article | 抄録確認 | 1 |
| Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics Zhang L; Shi B; Wang H; Zhao L; Chen Z / doi:10.1093/chemse/bjx038 | 2017 | journal_article | 抄録確認 | 2 |
| Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans Green Barry G; Andrew Kendra / doi:10.1093/chemse/bjw115 | 2017 | journal_article | 全文確認 | 2 |
| Exploring the flavor life cycle of beers with varying alcohol content Missbach Benjamin; Majchrzak Dorota; Sulzner Raphael; Wansink Brian; Reichel Martin; Koenig Juergen / doi:10.1002/fsn3.472 | 2017 | journal_article | 全文確認 | 2 |
| 定量的記述分析法による市販の生しょうゆと火入れしょうゆの評価および日本のしょうゆの特徴の体系化 今村美穂; 片山弘 / doi:10.3136/nskkk.64.343 | 2017 | journal_article | 全文確認 | 5 |
| ความหลากหลายทางชีวภาพสู่ความมั่นคงทางอาหารของชาติพันธุ์ ในลุ่มน้ำกก-ลุ่มน้ำโขง: กรณีศึกษา จังหวัดเชียงราย Ranida Pingmuang, Mali Muakkul, Wasana Sepha, Thongchai Lahuna | 2017 | journal_article | 全文確認 | 1 |
| Decreto 22 marzo 2017, n. 1826 - Disciplinare di produzione della denominazione "Vermut di Torino"/"Vermouth di Torino" Ministero delle Politiche Agricole Alimentari e Forestali | 2017 | government | 全文確認 | 4 |
| Quién se ha tomado todo el fernet Forbes Argentina 編集部 | 2017 | other | 全文確認 | 2 |
| Quinolizidine Alkaloid Biosynthesis in Lupins and Prospects for Grain Quality Improvement Frick KM; Kamphuis LG; Siddique KHM; Singh KB; Foley RC / doi:10.3389/fpls.2017.00087 | 2017 | review | 全文確認 | 3 |
| Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System Nicoletto C; Maucieri C; Sambo P / doi:10.3390/agronomy7020029 | 2017 | journal_article | 全文未確認 | 0 |
| 茶叶感官审评术语 (Tea vocabulary for sensory evaluation), GB/T 14487-2017 中华全国供销合作总社 (起草: 中华全国供销合作总社杭州茶叶研究院/中国茶叶学会等) | 2017 | standard | 全文未確認 | 0 |
| 所谓的回甘，你真的懂吗？ 骏德茶业 | 2017 | other | 全文確認 | 3 |
| 国家标准 GB/T 34778-2017 抹茶（书志情報） 国家质量监督检验检疫总局; 国家标准化管理委员会（发布）; 中华全国供销合作总社（归口） | 2017 | standard | 書誌のみ | 1 |
| UNECE STANDARD FFV-22 concerning the marketing and commercial quality control of Lettuces, Curled-leaved Endives and Broad-leaved (Batavian) Endives (2017 edition) United Nations Economic Commission for Europe, Working Party on Agricultural Quality Standards | 2017 | standard | 全文確認 | 1 |
| UNECE STANDARD FFV-38 concerning the marketing and commercial quality control of Chicory (2017 edition) United Nations Economic Commission for Europe, Working Party on Agricultural Quality Standards | 2017 | standard | 全文確認 | 1 |
| Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste Choo Ezen; Picket Benjamin; Dando Robin / doi:10.1111/1750-3841.13836 | 2017 | journal_article | 抄録確認 | 1 |
| Why Somms Are So Sweet on Bitter Italian Liqueur Schiessl, Courtney | 2017 | other | 全文確認 | 1 |
| World Coffee Research Sensory Lexicon 2.0: Unabridged Definition and References World Coffee Research; developed in the lab of Edgar Chambers IV (Kansas State University), validated in the lab of Rhonda Miller (Texas A&M University) | 2017 | other | 全文確認 | 2 |
| First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans Sollai G; Melis M; Pani D; Cosseddu P; Usai I; Crnjar R; Bonfiglio A; Tomassini Barbarossa I / doi:10.1038/srep40353 | 2017 | journal_article | 全文確認 | 1 |
| Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea Horie M; Nara K; Sugino S; Umeno A; Yoshida Y / doi:10.1002/fsn3.442 | 2017 | journal_article | 全文確認 | 3 |
| Citric Acid Suppresses the Bitter Taste of Olopatadine Hydrochloride Orally Disintegrating Tablets Sotoyama M; Uchida S; Tanaka S; Hakamata A; Odagiri K; Inui N; Watanabe H; Namiki N / doi:10.1248/bpb.b16-00828 | 2017 | journal_article | 全文確認 | 2 |
| Phenolic Compositions and Antioxidant Properties in Bark, Flower, Inner Skin, Kernel and Leaf Extracts of Castanea crenata Sieb. et Zucc Phung Thi Tuyen; Tran Dang Xuan; Do Tan Khang; Ateeque Ahmad; Nguyen Van Quan; Truong Thi Tu Anh; La Hoang Anh; Truong Ngoc Minh | 2017 | journal_article | 全文確認 | 1 |
| Comparison of the drying behavior of fermented cocoa (Theobroma cacao L.) beans dried in a cocoa house, greenhouse and mechanical oven Saheeda Mujaffar; Darin A. Sukha; Aveena Ramroop | 2017 | other | 全文確認 | 1 |
| The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer Oladokun O; Tarrega A; James S; Smart K; Hort J; Cook D / doi:10.1016/j.foodchem.2016.03.023 | 2016 | journal_article | 全文確認 | 8 |
| Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes Ramirez E; Brenes M; Garcia P; Medina E; Romero C / doi:10.1016/j.foodchem.2016.03.061 | 2016 | journal_article | 全文確認 | 5 |
| The Pharmacochaperone Activity of Quinine on Bitter Taste Receptors Upadhyaya JD; Chakraborty R; Shaik FA; Jaggupilli A; Bhullar RP; Chelikani P / doi:10.1371/journal.pone.0156347 | 2016 | journal_article | 全文確認 | 1 |
| Comprehensive analysis of mouse bitter taste receptors reveals different molecular receptive ranges for orthologous receptors in mice and humans Lossow K; Hubner S; Roudnitzky N; Slack JP; Pollastro F; Behrens M; Meyerhof W / doi:10.1074/jbc.M116.718544 | 2016 | journal_article | 全文確認 | 2 |
| アブラナ科野菜の加熱によるグルコシノレート含有量の変化 長田早苗; 青柳康夫 / doi:10.11402/cookeryscience.49.7 | 2016 | journal_article | 全文確認 | 2 |
| Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones Algazzali V; Shellhammer T / doi:10.1094/asbcj-2016-1130-01 | 2016 | journal_article | 書誌のみ | 0 |
| Copy Number Variation in TAS2R Bitter Taste Receptor Genes: Structure, Origin, and Population Genetics Roudnitzky N; Risso D; Drayna D; Behrens M; Meyerhof W; Wooding SP / doi:10.1093/chemse/bjw067 | 2016 | journal_article | 全文確認 | 2 |
| Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering Carvajal-Larenas FE; Linnemann AR; Nout MJR; Koziol M; van Boekel MAJS / doi:10.1080/10408398.2013.772089 | 2016 | review | 全文確認 | 3 |
| Apricot kernels pose risk of cyanide poisoning European Food Safety Authority | 2016 | government | 全文確認 | 2 |
| Salivary protein levels as a predictor of perceived astringency in model systems and solid foods Fleming EE; Ziegler GR; Hayes JE / doi:10.1016/j.physbeh.2016.04.043 | 2016 | journal_article | 全文確認 | 3 |
| Optimization of salt curing of bitter gourd (Momordica charantia L.) with blanching as pre-treatment using response surface methodology Eyarkai Nambi V; Behera Gitanjali; Saharan Vinod Kumar; Meena Vijay Singh / doi:10.1108/NFS-02-2016-0020 | 2016 | journal_article | 抄録確認 | 3 |
| A study on sensory properties of sodium reduction and replacement in Asian food using difference-from-control test Leong Jasmine; Kasamatsu Chinatsu; Ong Evelyn; Hoi Jia Tse; Loong Mann Na / doi:10.1002/fsn3.308 | 2016 | journal_article | 全文確認 | 3 |
| 35 ศัพท์อาหารเหนือ ต้องรู้ อู้(พูด)กับคนเหนือแล้วไม่อาย! pkw เก็บทุกเม็ดเช็ดทุกจาน (Wongnai food-tips contributor handle) | 2016 | other | 全文確認 | 1 |
| ผักแปม สถาบันวิจัยและพัฒนาพื้นที่สูง (องค์การมหาชน) | 2016 | government | 全文確認 | 2 |
| Document sur l'analyse sensorielle du vin OIV Sous-commission Méthodes d'analyses | 2016 | government | 全文確認 | 4 |
| Impact of Heating on Sensory Properties of French Protected Designation of Origin (PDO) Blue Cheeses. Relationships with Physicochemical Parameters Bord C; Guerinon D; Lebecque A / doi:10.1177/1082013215605201 | 2016 | journal_article | 抄録確認 | 1 |
| Effects of Organic and Waste-Derived Fertilizers on Yield, Nitrogen and Glucosinolate Contents, and Sensory Quality of Broccoli (Brassica oleracea L. var. italica) Øvsthus I; Breland TA; Hagen SF; Brandt K; Wold AB; Bengtsson GB; Seljåsen R / doi:10.1021/acs.jafc.5b04631 | 2016 | journal_article | 抄録確認 | 1 |
| てん茶・抹茶生産のための被覆方法と品種適性 (成果情報) 静岡県農林技術研究所 茶業研究センター 栽培育種科(小柳津勤; 片井秀幸; 池田早希; 中野敬之; 大石哲也) | 2016 | government | 全文確認 | 3 |
| Astringency reduction in red wine by whey proteins Jauregi P; Olatujoye JB; Cabezudo I; Frazier RA; Gordon MH / doi:10.1016/j.foodchem.2015.12.052 | 2016 | journal_article | 抄録確認 | 1 |
| The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collection Filippo D'Antuono, L.; Ferioli, F.; Manco, M. A. / doi:10.1016/j.foodchem.2015.12.002 | 2016 | journal_article | 抄録確認 | 1 |
| 八朔ってどんな柑橘？（広島ならではの商品開発ができる食材「八朔」のご提案） JA広島果実連 | 2016 | other | 全文確認 | 1 |
| 柿の起源と品種分化 神崎真哉 / doi:10.3136/nskkk.63.328 | 2016 | journal_article | 全文確認 | 8 |
| 地理的表示(GI)保護制度 登録産品 第13号 市田柿 農林水産省 | 2016 | government | 全文確認 | 2 |
| 地理的表示産品情報発信サイト 能登志賀ころ柿(登録番号第20号) 農林水産省(地理的表示産品情報発信サイト) | 2016 | government | 全文確認 | 2 |
| Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice Valerie B. Duffy; Shristi Rawal; Jeeha Park; Mark H. Brand; Mastaneh Sharafi; Bradley W. Bolling / doi:10.1016/j.appet.2016.07.026 | 2016 | journal_article | 全文確認 | 3 |
| 香川県産飼料用オリーブ葉のポリフェノール含量に及ぼす保存方法の影響 大山憲一; 柴﨑博行; 大西茂彦; 柴田英明; 小川雅廣 / doi:10.3136/nskkk.63.570 | 2016 | journal_article | 全文確認 | 0 |
| Cynaropicrin: A Comprehensive Research Review and Therapeutic Potential As an Anti-Hepatitis C Virus Agent Elsebai MF; Mocan A; Atanasov AG / doi:10.3389/fphar.2016.00472 | 2016 | review | 全文確認 | 1 |
| Taste and smell words form an affectively loaded and emotionally flexible part of the English lexicon Bodo Winter / doi:10.1080/23273798.2016.1193619 | 2016 | journal_article | 抄録確認 | 1 |
| Identification of bitter components from Artemisia princeps Pamp. Park Hee-Jung; Cho Jin-Gyeong; Baek Yoon-Su; Seo Kyeong-Hwa; Kim Su-Yeon; Choi Myung-Sook; Lee Kyung-Tae; Jeong Tae-Sook; Chung Hae-Gon; Kang Eun-Gyeong; Baek Nam-In / doi:10.1007/s10068-016-0004-z | 2016 | journal_article | 抄録確認 | 2 |
| 春の香り 豆腐とふきのとうの炒め煮とふきのとうの万能ペースト ほりえさわこ | 2016 | government | 全文確認 | 1 |
| 土佐の魚【かつお】について 高知県水産振興部水産政策課 | 2016 | government | 全文確認 | 2 |
| マヨネーズを使った野菜調理の研究成果を発表 キユーピー株式会社 | 2016 | other | 全文確認 | 3 |
| 奈良県在来の丸ナス‘矢田系’およびナスF1数品種間における調理・加工適性の差異 西本 登志; 後藤 公美; 山口 智子; 吉田 裕一 / doi:10.2503/hrj.15.221 | 2016 | journal_article | 全文確認 | 2 |
| Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans Lang R; Klade S; Beusch A; Dunkel A; Hofmann T / doi:10.1021/acs.jafc.5b04847 | 2015 | journal_article | 抄録確認 | 2 |
| Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions Saklar S; Ertas E; Ozdemir IS; Karadeniz B / doi:10.1007/s13197-015-1746-y | 2015 | journal_article | 全文確認 | 2 |
| Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31 Hayes JE; Feeney EL; Nolden AA; McGeary JE / doi:10.1093/chemse/bjv027 | 2015 | journal_article | 全文確認 | 3 |
| Children's perceptions about medicines: individual differences and taste Mennella JA; Roberts KM; Mathew PS; Reed DR / doi:10.1186/s12887-015-0447-z | 2015 | journal_article | 全文確認 | 3 |
| The sweetness and bitterness of childhood: Insights from basic research on taste preferences Mennella JA; Bobowski NK / doi:10.1016/j.physbeh.2015.05.015 | 2015 | review | 全文確認 | 1 |
| TAS2R38 genotype predicts surgical outcome in nonpolypoid chronic rhinosinusitis Adappa ND; Farquhar D; Palmer JN; Kennedy DW; Doghramji L; Morris SA; Owens D; Mansfield C; Lysenko A; Lee RJ; Cowart BJ; Reed DR; Cohen NA / doi:10.1002/alr.21666 | 2015 | journal_article | 全文確認 | 2 |
| Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron Chrysanthou A; Pouliou E; Kyriakoudi A; Tsimidou MZ / doi:10.1111/1750-3841.13152 | 2015 | journal_article | 抄録確認 | 2 |
| Volatile and sensory profiling of cocktail bitters Johnson AJ; Heymann H; Ebeler SE / doi:10.1016/j.foodchem.2015.01.114 | 2015 | journal_article | 全文確認 | 1 |
| Spring Greens: A Healthy Taste Sprouts From the Earth Yoon Se-eun; Kim Jin-hee; Kim Ga-young | 2015 | government | 全文確認 | 1 |
| Assessment report on Centaurium erythraea Rafn. s.l., herba European Medicines Agency; Committee on Herbal Medicinal Products | 2015 | government | 全文確認 | 3 |
| Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing Lee Hee Yul; Park Kyung Sook; Joo Ok Soo; Hwang Chung Eun; Ahn Min Ju; Jeong Young Sim; Hong Su Young; Kwon Oh Kyung; Kang Sang Soo; Yuk Heung Joo; Kim Haeng-Ran; Park Dong-Sik; Cho Kye Man / doi:10.3746/jkfn.2015.44.3.401 | 2015 | journal_article | 抄録確認 | 2 |
| あけびの肉味噌のせ 林野庁 | 2015 | government | 全文確認 | 5 |
| "A spoonful of sugar helps the medicine go down": bitter masking by sucrose among children and adults Mennella Julie A; Reed Danielle R; Mathew Phoebe S; Roberts Kristi M; Mansfield Corrine J / doi:10.1093/chemse/bju053 | 2015 | journal_article | 全文確認 | 2 |
| Storia del radicchio rosso tardivo di Treviso: Giuseppe Maffioli, la costruzione di un falso storico: Francesco Van den Borre e le origini del radicchio rosso tardivo di Treviso Camillo Pavan | 2015 | other | 全文確認 | 1 |
| En Córdoba se consume un tercio del fernet del país La Gaceta 編集部 | 2015 | other | 全文確認 | 4 |
| Bitter(s) Medicine Nickell, Joe | 2015 | other | 全文確認 | 2 |
| 日本酒の成分と香味 (Components and flavor of Japanese sake) Ogawa H | 2015 | review | 全文確認 | 2 |
| Sensory impact of skin contact on white wines characterized by descriptive analysis, time-intensity analysis and temporal dominance of sensations analysis Sokolowsky M; Rosenberger A; Fischer U / doi:10.1016/j.foodqual.2014.07.002 | 2015 | journal_article | 抄録確認 | 1 |
| 二段階発酵茶・碁石茶の歴史と未来―幻からの脱皮― 受田浩之 | 2015 | review | 全文確認 | 4 |
| Bitter but tasty cucumber Chen X-Y / doi:10.1093/nsr/nwv018 | 2015 | journal_article | 全文確認 | 2 |
| Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines Casassa LF; Keller M; Harbertson JF / doi:10.3390/molecules20057820 | 2015 | journal_article | 全文確認 | 2 |
| Profiling chicory sesquiterpene lactones by high resolution mass spectrometry Graziani G; Ferracane R; Sambo P; Santagata S; Nicoletto C; Fogliano V / doi:10.1016/j.foodres.2014.11.021 | 2015 | journal_article | 抄録確認 | 2 |
| 金沢の伝統食品「棒茶」の香気成分 笹木哲也; 道畠俊英; 榎本俊樹 | 2015 | review | 全文確認 | 6 |
| The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines Kelly D; Zerihun A / doi:10.3390/molecules20069536 | 2015 | journal_article | 全文確認 | 1 |
| Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm Ferioli, F.; Manco, M. A.; D'Antuono, L. F. / doi:10.1016/j.jfca.2014.11.014 | 2015 | journal_article | 抄録確認 | 1 |
| 柑橘類の調理加工特性に関する研究 桒田寛子 | 2015 | journal_article | 全文確認 | 4 |
| Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples Mari Sandell; Ulla Hoppu; Saara Lundén; Mari Salminen; Tuuli Puolimatka; Oskar Laaksonen; Kirsi Laitinen; Anu Hopia / doi:10.1016/j.foodqual.2015.06.015 | 2015 | journal_article | 抄録確認 | 4 |
| しどけ（モミジガサ） その他の野菜 味の感想や特徴など やさいナビ編集部 | 2015 | other | 全文確認 | 2 |
| Umami-bitter interactions: the suppression of bitterness by umami peptides via human bitter taste receptor Kim Min Jung; Son Hee Jin; Kim Yiseul; Misaka Takumi; Rhyu Mee-Ra / doi:10.1016/j.bbrc.2014.11.114 | 2015 | journal_article | 抄録確認 | 1 |
| Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine Melis M; Arca M; Aragoni MC; Cabras T; Caltagirone C; Castagnola M; Crnjar R; Messana I; Tepper BJ; Tomassini Barbarossa I / doi:10.1371/journal.pone.0131104 | 2015 | journal_article | 全文確認 | 2 |
| Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines Aleixandre-Tudo JL; Weightman C; Panzeri V; Nieuwoudt HH; du Toit WJ / doi:10.21548/36-3-969 | 2015 | journal_article | 全文確認 | 1 |
| Assessment report on Origanum majorana L., herba European Medicines Agency; Committee on Herbal Medicinal Products | 2015 | government | 全文確認 | 1 |
| De novo Formation of Sesquiterpene Oxidation Products during Wort Boiling and Impact of the Kettle Hopping Regime on Sensory Characteristics of Pilot-Scale Lager Beers Tatiana Praet; Filip Van Opstaele; Brecht de Causmaecker; Giulia Belaio; Gert de Rouck; Guido Aerts; Luc De Cooman | 2015 | journal_article | 全文確認 | 1 |
| The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate Nádia Nara Batista; Cíntia Lacerda Ramos; Disney Ribeiro Dias; Ana Carla Marques Pinheiro; Rosane Freitas Schwan / doi:10.1007/s13197-015-2132-5 | 2015 | journal_article | 全文確認 | 1 |
| Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot Jae Kyeom Kim; Eui-Cheol Shin; Ho-Jeong Lim; Soo Jung Choi; Cho Rong Kim; Soo Hwan Suh; Chang-Ju Kim; Gwi Gun Park; Cheung-Seog Park; Hye Kyung Kim; Jong Hun Choi; Sang-Wook Song; Dong-Hoon Shin / doi:10.1155/2015/916346 | 2015 | journal_article | 全文確認 | 1 |
| 関東地方の伝統野菜「のらぼう菜」（Brassica napus L.）の品質について 柘植一希; 樋口洋子; 北條怜子; 元木悟 / doi:10.5891/jafps.41.17 | 2015 | journal_article | 全文確認 | 1 |
| 高圧力を利用したレモンマーマレードの製造 桒田寛子; 寺本あい; 治部祐里; 田淵真愉美; 石井香代子; 渕上倫子 / doi:10.11402/cookeryscience.48.31 | 2015 | journal_article | 全文確認 | 1 |
| マヨネーズによる野菜の苦味低減効果 西村知紗; 吉岡智史; 柳澤琢也 / doi:10.11402/ajscs.27.0_174 | 2015 | other | 抄録確認 | 1 |
| TRPs in taste and chemesthesis Roper SD / doi:10.1007/978-3-319-05161-1_5 | 2014 | review | 全文確認 | 1 |
| Intrinsic bitterness of flavonoids and isoflavonoids and masking of their taste activity Roland WSU | 2014 | thesis | 全文確認 | 1 |
| Identification of bitter peptides in aged cheddar cheese Karametsi K; Kokkinidou S; Ronningen I; Peterson DG / doi:10.1021/jf5020654 | 2014 | journal_article | 抄録確認 | 2 |
| Crowdsourcing taste research: genetic and phenotypic predictors of bitter taste perception as a model Garneau NL; Nuessle TM; Sloan MM; Santorico SA; Coughlin BC; Hayes JE / doi:10.3389/fnint.2014.00033 | 2014 | journal_article | 全文確認 | 1 |
| The bitter pill: clinical drugs that activate the human bitter taste receptor TAS2R14 Levit A; Nowak S; Peters M; Wiener A; Meyerhof W; Behrens M; Niv MY / doi:10.1096/fj.13-242594 | 2014 | journal_article | 抄録確認 | 1 |
| 秋から冬に市販される日本産アブラナ科野菜のグルコシノレート組成および含有量 長田早苗; 青柳康夫 / doi:10.2740/jisdh.25.121 | 2014 | journal_article | 全文確認 | 1 |
| Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process Taniguchi Y; Taniguchi H; Yamada M; Matsukura Y; Koizumi H; Furihata K; Shindo K / doi:10.1021/jf504394h | 2014 | journal_article | 抄録確認 | 1 |
| Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids Blanco CA; Nimubona D; Caballero I / doi:10.1002/jsfa.6513 | 2014 | journal_article | 抄録確認 | 2 |
| Regulation (EU) No 251/2014 of the European Parliament and of the Council of 26 February 2014 on the definition, description, presentation, labelling and the protection of geographical indications of aromatised wine products European Parliament and Council of the European Union | 2014 | government | 全文確認 | 2 |
| 高圧力を利用した柑橘マーマレードに関する研究 桒田寛子 | 2014 | thesis | 全文確認 | 2 |
| Testing, testing: Inuit hunters and scientists work together to ensure walrus meat safe to eat Bennett, John | 2014 | other | 全文確認 | 1 |
| Biosynthesis, regulation, and domestication of bitterness in cucumber Shang Y; Ma Y; Zhou Y; Zhang H; Duan L; Chen H; Zeng J; Zhou Q; Wang S; Gu W; Liu M; Ren J; Gu X; Zhang S; Wang Y; Yasukawa K; Bouwmeester HJ; Qi X; Zhang Z; Lucas WJ; Huang S / doi:10.1126/science.1259215 | 2014 | journal_article | 抄録確認 | 1 |
| Influence of light exposure during storage on the content of sesquiterpene lactones and photosynthetic pigments in witloof chicory (Cichorium intybus L. var. foliosum Hegi) Wulfkuehler S; Gras C; Carle R / doi:10.1016/j.lwt.2014.04.017 | 2014 | journal_article | 抄録確認 | 1 |
| Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.) Dawid C; Hofmann T / doi:10.1016/j.foodchem.2013.08.057 | 2014 | journal_article | 抄録確認 | 1 |
| Aroma Compounds Contributing to Dried Bonito（かつお節の香りに寄与する重要香気成分） 斉藤司; 椎橋裕子; 明賀博樹; 原口賢治; 増田唯; 黒林淑子; 南木昂; 山崎英恵; 中村元計; 伏木亨 / doi:10.3136/nskkk.61.519 | 2014 | journal_article | 全文確認 | 2 |
| Sodium Chloride Suppresses Vegetable Bitterness Only When Plain Vegetables Are Perceived as Highly Bitter Wilkie LM; Capaldi Phillips ED; Wadhera D / doi:10.1007/s12078-013-9159-7 | 2014 | journal_article | 抄録確認 | 2 |
| Content changes of bitter compounds in 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons Li S; Wang Z; Ding F; Sun D; Ma Z; Cheng Y; Xu J / doi:10.1016/j.foodchem.2013.09.040 | 2014 | journal_article | 抄録確認 | 2 |
| Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens) 양정은(Yang Jeong-Eun); 이지현(Lee Ji Hyeon); 김다윤(Kim Da Yoon); 최은옥(Choi Eun-Ok); 정라나(Chung Lana) / doi:10.9724/kfcs.2014.30.2.200 | 2014 | journal_article | 抄録確認 | 1 |
| Possibilities to improve the antioxidative capacity of beer by optimized hopping regimes T. Kunz; J. Frenzel; P. C. Wietstock; F.-J. Methner / doi:10.1002/jib.162 | 2014 | journal_article | 全文確認 | 1 |
| Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing Christina Schmidt; Martin Biendl; Annika Lagemann; Georg Stettner; Christian Vogt; Andreas Dunkel; Thomas Hofmann / doi:10.1094/ASBCJ-2014-0326-01 | 2014 | journal_article | 全文確認 | 2 |
| 異なる条件で浸出した緑茶の渋味およびうま味の味覚センサーによる評価 (Evaluation of Astringency and Umami of Green Tea Infusions with Different Elution Conditions Using a Taste Sensor System) Kubo Tomoko; Fujiwara Takayuki; Tomizawa Yoshiko / doi:10.3136/nskkk.61.192 | 2014 | journal_article | 全文確認 | 2 |
| Food vibrations: Asian spice sets lips trembling Hagura N; Barber H; Haggard P / doi:10.1098/rspb.2013.1680 | 2013 | journal_article | 全文確認 | 2 |
| Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39 Roland WS; van Buren L; Gruppen H; Driesse M; Gouka RJ; Smit G; Vincken JP / doi:10.1021/jf403387p | 2013 | journal_article | 全文確認 | 5 |
| Extra virgin olive oil bitterness evaluation by sensory and chemical analyses Favati F; Condelli N; Galgano F; Caruso MC / doi:10.1016/j.foodchem.2013.01.098 | 2013 | journal_article | 抄録確認 | 1 |
| Role of GLP-1 in the Hypoglycemic Effects of Wild Bitter Gourd Huang TN; Lu KN; Pai YP; Chin Hsu; Huang CJ / doi:10.1155/2013/625892 | 2013 | journal_article | 全文確認 | 1 |
| Genetic, functional, and phenotypic diversity in TAS2R38-mediated bitter taste perception Behrens M; Gunn HC; Ramos PC; Meyerhof W; Wooding SP / doi:10.1093/chemse/bjt016 | 2013 | journal_article | 全文確認 | 4 |
| The cellular and molecular basis of bitter tastant-induced bronchodilation Zhang CH; Lifshitz LM; Uy KF; Ikebe M; Fogarty KE; ZhuGe R / doi:10.1371/journal.pbio.1001501 | 2013 | journal_article | 全文確認 | 4 |
| Guideline on pharmaceutical development of medicines for paediatric use (EMA/CHMP/QWP/805880/2012 Rev. 2) European Medicines Agency; Committee for Medicinal Products for Human Use (CHMP); Paediatric Committee (PDCO) | 2013 | government | 全文確認 | 3 |
| Different phenolic compounds activate distinct human bitter taste receptors Soares S; Kohl S; Thalmann S; Mateus N; Meyerhof W; De Freitas V / doi:10.1021/jf304198k | 2013 | journal_article | 抄録確認 | 2 |
| Sesquiterpene lactone content and overall quality of fresh-cut witloof chicory (Cichorium intybus L. var. foliosum Hegi) as affected by different washing procedures Wulfkuehler S; Gras C; Carle R / doi:10.1021/jf402189v | 2013 | journal_article | 抄録確認 | 5 |
| Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning Remy E; Issanchou S; Chabanet C; Nicklaus S / doi:10.3945/jn.113.175646 | 2013 | journal_article | 抄録確認 | 1 |
| The large-leaved Kudingcha (Ilex latifolia Thunb and Ilex kudingcha C.J. Tseng): a traditional Chinese tea with plentiful secondary metabolites and potential biological activities Li L; Xu LJ; Ma GZ; Dong YM; Peng Y; Xiao PG / doi:10.1007/s11418-013-0758-z | 2013 | review | 全文確認 | 11 |
| Sesquiterpenoid lactones: benefits to plants and people Chadwick M; Trewin H; Gawthrop F; Wagstaff C / doi:10.3390/ijms140612780 | 2013 | review | 全文確認 | 2 |
| Ethnobotanical survey of cooling herbal drinks from southern China Liu Y; Ahmed S; Long C / doi:10.1186/1746-4269-9-82 | 2013 | journal_article | 全文確認 | 3 |
| Assessment report on Marrubium vulgare L., herba European Medicines Agency; Committee on Herbal Medicinal Products | 2013 | government | 全文確認 | 1 |
| Eugenol and carvacrol induce temporally desensitizing patterns of oral irritation and enhance innocuous warmth and noxious heat sensation on the tongue Klein AH; Carstens MI; Carstens E / doi:10.1016/j.pain.2013.06.025 | 2013 | journal_article | 全文確認 | 4 |
| Ley 26.871 - Declárase al Mate como Infusión Nacional (texto oficial) | 2013 | government | 全文確認 | 2 |
| Chocolate: historia de un nahuatlismo Hernández Triviño, Ascensión | 2013 | journal_article | 全文確認 | 6 |
| Empiric mathematical model for predicting the content of alpha-acids in hop (Humulus lupulus L.) cv. Aurora Srečec S; Kvaternjak I; Kaučić D; Špoljarić I; Mršić G / doi:10.1186/2193-1801-2-59 | 2013 | journal_article | 全文確認 | 1 |
| Marrubiin Popoola OK; Elbagory AM; Ameer F; Hussein AA / doi:10.3390/molecules18089049 | 2013 | review | 全文確認 | 1 |
| Interactions and Thresholds of Limonin and Nomilin in Bitterness Perception in Orange Juice and Other Matrices Dea Sharon; Plotto Anne; Manthey John A; Raithore Smita; Irey Mike; Baldwin Elizabeth / doi:10.1111/joss.12046 | 2013 | journal_article | 抄録確認 | 2 |
| Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype Sharafi M; Hayes JE; Duffy VB / doi:10.1007/s12078-012-9137-5 | 2013 | journal_article | 抄録確認 | 3 |
| Cooking time but not cooking method affects children’s acceptance of Brassica vegetables Astrid A. M. Poelman; Conor M. Delahunty; Cees de Graaf / doi:10.1016/j.foodqual.2012.12.003 | 2013 | journal_article | 抄録確認 | 1 |
| 茶の淹れ方による呈味の味認識装置による評価 (Evaluation of Umami and Astringency on the Preparation of Tea by Means of a Taste Sensing System) 内山裕美子; 築舘香澄; 加藤みゆき; 山口優一; 陳栄剛; 大森正司 / doi:10.11402/cookeryscience.46.281 | 2013 | journal_article | 全文確認 | 2 |
| Factors influencing phenolic compounds in table olives (Olea europaea) Charoenprasert S; Mitchell A / doi:10.1021/jf3017699 | 2012 | review | 全文確認 | 5 |
| T2R38 taste receptor polymorphisms underlie susceptibility to upper respiratory infection Lee RJ; Xiong G; Kofonow JM; Chen B; Lysenko A; Jiang P; Abraham V; Doghramji L; Adappa ND; Palmer JN; Kennedy DW; Beauchamp GK; Doulias PT; Ischiropoulos H; Kreindler JL; Reed DR; Cohen NA / doi:10.1172/JCI64240 | 2012 | journal_article | 全文確認 | 3 |
| Development of paediatric medicines: points to consider in formulation (WHO Technical Report Series No. 970, Annex 5) WHO Expert Committee on Specifications for Pharmaceutical Preparations | 2012 | government | 全文確認 | 2 |
| Chemical and nutritional composition of tejate, a traditional maize and cacao beverage from the Central Valleys of Oaxaca, Mexico Sotelo A; Soleri D; Wacher C; Sánchez-Chinchillas A; Argote RM / doi:10.1007/s11130-012-0281-5 | 2012 | journal_article | 全文確認 | 2 |
| Fenugreek with reduced bitterness prevents diet-induced metabolic disorders in rats Muraki E; Chiba H; Taketani K; Hoshino S; Tsuge N; Tsunoda N; Kasono K / doi:10.1186/1476-511X-11-58 | 2012 | journal_article | 全文確認 | 3 |
| เรื่องความสงสัยในอาหารตระกูล ลาบ reviewchiangmai (site/media handle; individual author not attributable) | 2012 | other | 全文確認 | 1 |
| Identification of the major drivers of 'phenolic' taste in white wines (Final Report, AWRI Project 0901) Smith PA; Waters EJ (Principal Investigators); The Australian Wine Research Institute | 2012 | other | 全文確認 | 2 |
| 大豆種子サポニン成分の化学構造の遺伝育種的改変 塚本知玄 | 2012 | review | 全文確認 | 1 |
| Opponency of astringent and fat sensations des Gachons Catherine Peyrot; Mura Elena; Speziale Cristina; Favreau Charlotte J; Dubreuil Gilles F; Breslin Paul A / doi:10.1016/j.cub.2012.08.017 | 2012 | journal_article | 抄録確認 | 3 |
| カキ新品種'太天' 山田昌彦; 佐藤明彦; 山根弘康; 三谷宣仁; 岩波宏; 白石美樹夫; 平川信之; 上野俊人; 河野淳; 吉岡美加乃; 中島育子 | 2012 | journal_article | 全文確認 | 5 |
| A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness Sindhu S; Maya P; Indira TN / doi:10.1016/j.lwt.2012.04.016 | 2012 | journal_article | 抄録確認 | 1 |
| 簡単に調理が出来る「とやまの家庭料理」メニュー集 富山県食育推進会議事務局（富山県農林水産部農林水産企画課） | 2012 | government | 全文確認 | 1 |
| タキイ種苗×お茶の水女子大学 共同研究成果「ピーマンの苦味成分」を解明 タキイ種苗株式会社; お茶の水女子大学 | 2012 | other | 全文確認 | 1 |
| Identification of bitterness-masking compounds from cheese Homma Ryousuke; Yamashita Haruyuki; Funaki Junko; Ueda Reiko; Sakurai Takanobu; Ishimaru Yoshiro; Abe Keiko; Asakura Tomiko / doi:10.1021/jf300563n | 2012 | journal_article | 全文確認 | 3 |
| Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39 Narukawa M; Noga C; Ueno Y; Sato T; Misaka T; Watanabe T / doi:10.1016/j.bbrc.2011.01.079 | 2011 | journal_article | 抄録確認 | 4 |
| Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer Intelmann D; Haseleu G; Dunkel A; Lagemann A; Stephan A; Hofmann T / doi:10.1021/jf104392y | 2011 | journal_article | 抄録確認 | 1 |
| Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal Peyrot des Gachons C; Uchida K; Bryant B; Shima A; Sperry JB; Dankulich-Nagrudny L; Tominaga M; Smith AB 3rd; Beauchamp GK; Breslin PA / doi:10.1523/JNEUROSCI.1374-10.2011 | 2011 | journal_article | 全文確認 | 4 |
| Regulation (EU) No 1169/2011 on the provision of food information to consumers European Parliament and Council of the European Union | 2011 | government | 全文確認 | 1 |
| Two decades of supertasting: where do we stand? Hayes JE; Keast RS / doi:10.1016/j.physbeh.2011.08.003 | 2011 | review | 全文確認 | 2 |
| Genomic, genetic and functional dissection of bitter taste responses to artificial sweeteners Roudnitzky N; Bufe B; Thalmann S; Kuhn C; Gunn HC; Xing C; Crider BP; Behrens M; Meyerhof W; Wooding SP / doi:10.1093/hmg/ddr252 | 2011 | journal_article | 抄録確認 | 2 |
| Bitter taste receptors and alpha-gustducin regulate the secretion of ghrelin with functional effects on food intake and gastric emptying Janssen S; Laermans J; Verhulst PJ; Thijs T; Tack J; Depoortere I / doi:10.1073/pnas.1011508108 | 2011 | journal_article | 全文確認 | 3 |
| Sorption of citrus flavour compounds on XAD-7HP resin during the debittering of grapefruit juice Kranz P; Adler P; Kunz B / doi:10.1111/j.1365-2621.2010.02442.x | 2011 | journal_article | 抄録確認 | 1 |
| Antioxidative and Chemopreventive Properties of Vernonia amygdalina and Garcinia biflavonoid Farombi EO; Owoeye O / doi:10.3390/ijerph8062533 | 2011 | review | 全文確認 | 5 |
| Taste in Two Tongues: A Southeast Asian Study of Semantic Convergence Enfield NJ / doi:10.2752/174589311X12893982233632 | 2011 | journal_article | 全文確認 | 2 |
| Self- and Cross-desensitization of Oral Irritation by Menthol and Cinnamaldehyde (CA) via Peripheral Interactions at Trigeminal Sensory Neurons Klein AH; Iodi Carstens M; Zanotto KL; Sawyer CM; Ivanov M; Cheung S; Carstens E / doi:10.1093/chemse/bjq115 | 2011 | journal_article | 全文確認 | 1 |
| แกงขี้เหล็กหมูย่าง Institute of Nutrition, Mahidol University | 2011 | academic_database | 全文確認 | 3 |
| 発酵と腐敗を分けるもの ―くさや，塩辛，ふなずしについて― 藤井建夫 / doi:10.6013/jbrewsocjapan.106.174 | 2011 | review | 全文確認 | 1 |
| ขม／ขมขื่น（タイ王立学士院 พจนานุกรม ฉบับราชบัณฑิตยสถาน พ.ศ.๒๕๕๔ 見出し語） สำนักงานราชบัณฑิตยสภา (タイ王立学士院) | 2011 | other | 全文確認 | 3 |
| 閾値以下の苦味はうま味強度と後味に影響を与えた 堤愛子; 川崎寛也; 水澤一 | 2011 | other | 抄録確認 | 1 |
| Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon): a vegetable commonly used for diabetes management Snee LS; Nerurkar VR; Dooley DA; Efird JT; Shovic AC; Nerurkar PV / doi:10.1186/1475-2891-10-78 | 2011 | journal_article | 全文確認 | 1 |
| Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing Ming J. Wu; Frank M. Clarke; Peter J. Rogers; Paul Young; Narelle Sales; Patrick J. O’Doherty; Vincent J. Higgins / doi:10.3390/ijms12096089 | 2011 | journal_article | 全文確認 | 1 |
| ドレッシングの使用がキク科野菜の苦味を緩和する 堀江 秀樹 / doi:10.11402/cookeryscience.44.407 | 2011 | journal_article | 全文確認 | 7 |
| Psychophysical Evaluation of a Sanshool Derivative (Alkylamide) and the Elucidation of Mechanisms Subserving Tingle Albin KC; Simons CT / doi:10.1371/journal.pone.0009520 | 2010 | journal_article | 全文確認 | 2 |
| Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew Blumberg S; Frank O; Hofmann T / doi:10.1021/jf9044606 | 2010 | journal_article | 抄録確認 | 3 |
| On the autoxidation of bitter-tasting iso-alpha-acids in beer Intelmann D; Hofmann T / doi:10.1021/jf100083e | 2010 | journal_article | 抄録確認 | 2 |
| The molecular receptive ranges of human TAS2R bitter taste receptors Meyerhof W; Batram C; Kuhn C; Brockhoff A; Chudoba E; Bufe B; Appendino G; Behrens M / doi:10.1093/chemse/bjp092 | 2010 | journal_article | 抄録確認 | 0 |
| Bitter taste receptor T2R1 is activated by dipeptides and tripeptides Upadhyaya J; Pydi SP; Singh N; Aluko RE; Chelikani P / doi:10.1016/j.bbrc.2010.06.097 | 2010 | journal_article | 抄録確認 | 1 |
| Bitter taste receptors on airway smooth muscle bronchodilate by localized calcium signaling and reverse obstruction Deshpande DA; Wang WC; McIlmoyle EL; Robinett KS; Schillinger RM; An SS; Sham JS; Liggett SB / doi:10.1038/nm.2237 | 2010 | journal_article | 全文確認 | 2 |
| Modulation of bitter taste perception by a small molecule hTAS2R antagonist Slack JP; Brockhoff A; Batram C; Menzel S; Sonnabend C; Born S; Galindo MM; Kohl S; Thalmann S; Ostopovici-Halip L; Simons CT; Ungureanu I; Duineveld K; Bologa CG; Behrens M; Furrer S; Oprea TI; Meyerhof W / doi:10.1016/j.cub.2010.04.043 | 2010 | journal_article | 全文確認 | 3 |
| Single document: Carciofo Spinoso di Sardegna PDO European Commission | 2010 | government | 全文確認 | 2 |
| Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies Kranz Peter; Braun Nina; Schulze Nadine; Kunz Benno / doi:10.1111/j.1750-3841.2010.01698.x | 2010 | journal_article | 抄録確認 | 4 |
| Disciplinare di Produzione della Denominazione di Origine Protetta "Carciofo Spinoso di Sardegna" Ministero delle politiche agricole alimentari e forestali (PQAI IV) | 2010 | government | 全文確認 | 3 |
| Influence of the Forcing Process on Some Qualitative Aspects in Radicchio "Rosso di Treviso Tardivo" (Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid Nicoletto C; Pimpini F / doi:10.4081/ija.2010.43 | 2010 | journal_article | 全文未確認 | 0 |
| 玉露栽培における被覆資材除去後の露光時間が茶芽の品質に及ぼす影響 (Influence of the Exposure Time after Removing of Covering Materials over Shading Tea Field on the Quality of Gyokuro) Sakaida T; Yoshioka T; Nitabaru J; Nakazono K; Kubota A; Nariyama H / doi:10.5979/cha.2010.109_13 | 2010 | journal_article | 全文確認 | 2 |
| 누룽지（韓国民族文化大百科事典） 한복진 | 2010 | government | 全文確認 | 1 |
| Genetics and bitter taste responses to goitrin, a plant toxin found in vegetables Wooding S; Gunn H; Ramos P; Thalmann S; Xing C; Meyerhof W / doi:10.1093/chemse/bjq061 | 2010 | journal_article | 抄録確認 | 2 |
| Taste mixture interactions: suppression, additivity, and the predominance of sweetness Green BG; Lim J; Osterhoff F; Blacher K; Nachtigal D / doi:10.1016/j.physbeh.2010.08.013 | 2010 | journal_article | 全文確認 | 2 |
| Preparation and In Vitro, In Vivo Evaluation of Clarithromycin Microcapsules Hu L; Liu W; Li L; Zhao J; Yang X | 2010 | journal_article | 全文確認 | 1 |
| 原料大麦の麦茶適性の簡易識別法の検討 松岡翼; 鮎澤信昌; 小林敏樹 / doi:10.1626/jcs.79.357 | 2010 | journal_article | 全文確認 | 2 |
| The Human Bitterness Detection Threshold of Iso-α-Acids and Tetrahydro-Iso-α-Acids in Lager Beer Kolpin KM; Shellhammer TH / doi:10.1094/asbcj-2009-0706-01 | 2009 | journal_article | 抄録確認 | 3 |
| Structures of storage-induced transformation products of the beer's bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques Intelmann D; Kummerlöwe G; Haseleu G; Desmer N; Schulze K; Fröhlich R; Frank O; Luy B; Hofmann T / doi:10.1002/chem.200902058 | 2009 | journal_article | 抄録確認 | 3 |
| Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer Haseleu G; Intelmann D; Hofmann T / doi:10.1021/jf901759y | 2009 | journal_article | 抄録確認 | 1 |
| Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer Intelmann D; Batram C; Kuhn C; Haseleu G; Meyerhof W; Hofmann T / doi:10.1007/s12078-009-9049-1 | 2009 | journal_article | 書誌のみ | 2 |
| Motile cilia of human airway epithelia are chemosensory Shah AS; Ben-Shahar Y; Moninger TO; Kline JN; Welsh MJ / doi:10.1126/science.1173869 | 2009 | journal_article | 全文確認 | 1 |
| Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels Riera CE; Menozzi-Smarrito C; Affolter M; Michlig S; Munari C; Robert F; Vogel H; Simon SA; le Coutre J / doi:10.1111/j.1476-5381.2009.00307.x | 2009 | journal_article | 全文確認 | 1 |
| Caffeine reinforces flavor preference and behavior in moderate users but not in low caffeine users Dack C; Reed P / doi:10.1016/j.lmot.2008.05.002 | 2009 | journal_article | 書誌のみ | 0 |
| Safety assessment of kola nut extract as a food ingredient Burdock GA; Carabin IG; Crincoli CM / doi:10.1016/j.fct.2009.04.019 | 2009 | review | 抄録確認 | 3 |
| Comparison of major phenolic constituents and in vitro antioxidant activity of diverse Kudingcha genotypes from Ilex kudingcha, Ilex cornuta, and Ligustrum robustum Zhu F; Cai YZ; Sun M; Ke J; Lu D; Corke H / doi:10.1021/jf901020h | 2009 | journal_article | 抄録確認 | 4 |
| The human bitter taste receptor hTAS2R50 is activated by the two natural bitter terpenoids andrographolide and amarogentin Behrens M; Brockhoff A; Batram C; Kuhn C; Appendino G; Meyerhof W / doi:10.1021/jf9014334 | 2009 | journal_article | 抄録確認 | 1 |
| Assessment report on Taraxacum officinale Weber ex Wigg., radix cum herba European Medicines Agency; Committee on Herbal Medicinal Products | 2009 | government | 全文確認 | 1 |
| กินหน่อไม้ระวังพิษไซยาไนด์ตกค้าง มูลนิธิเพื่อผู้บริโภค | 2009 | other | 全文確認 | 0 |
| Notes on Spice Plants in the Genus Zanthoxylum (Rutaceae) in Northern Thailand Ratchuporn Suksathan; Chusie Trisonthi; Paritat Trisonthi; Prasit Wangpakapattanawong | 2009 | journal_article | 全文確認 | 3 |
| Norme OIV des concours internationaux de vins et de boissons spiritueuses d'origine vitivinicole (Résolution OIV/CONCOURS 332A/2009) OIV Assemblée Générale | 2009 | standard | 全文確認 | 1 |
| Influence of the forcing process on some qualitative aspects in radicchio "Rosso di Treviso tardivo" (Cichorium intybus L., group rubifolium). 1. Nitrate, nitrite and organic nitrogen Nicoletto C; Pimpini F / doi:10.4081/ija.2009.4.137 | 2009 | journal_article | 全文未確認 | 0 |
| Astringency of tea catechins: More than an oral lubrication tactile percept Rossetti D; Bongaerts JHH; Wantling E; Stokes JR; Williamson AM / doi:10.1016/j.foodhyd.2009.03.001 | 2009 | journal_article | 抄録確認 | 2 |
| Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue Mari Sandell; Oskar Laaksonen; Riikka Järvinen; Nina Rostiala; Terhi Pohjanheimo; Katja Tiitinen; Heikki Kallio / doi:10.1021/jf803884y | 2009 | journal_article | 抄録確認 | 3 |
| The utilization, chemical composition, and fatty acid composition of non-toxic livers of pufferfish (Takifugu rubripes) cultured at aquaria on land Machiko MINEKI; Kazue ONUKI; Emi SAWASAKI; Keiko OZAWA; Sachie SAINEN; Ryo IOROI; Tamao NOGUCHI / doi:10.9763/jjsse.13.23 | 2009 | journal_article | 全文確認 | 2 |
| Água tônica: aceitação e análise tempo-intensidade do gosto amargo Valéria Paula Rodrigues Minim; Milene Moreira Ribeiro; Márcia Cristina Teixeira Ribeiro Vidigal; Manoela Maciel dos Santos; Marília Magalhães Gonçalves / doi:10.1590/S0101-20612009000300018 | 2009 | journal_article | 全文確認 | 2 |
| Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016) International Organization for Standardization | 2008 | standard | 全文確認 | 4 |
| Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties European Parliament and Council of the European Union | 2008 | government | 全文確認 | 5 |
| Sensomics mapping and identification of the key bitter metabolites in Gouda cheese Toelstede S; Hofmann T / doi:10.1021/jf7036533 | 2008 | journal_article | 抄録確認 | 2 |
| Bitter peptides activate hTAS2Rs, the human bitter receptors Maehashi K; Matano M; Wang H; Vo LA; Yamamoto Y; Huang L / doi:10.1016/j.bbrc.2007.11.070 | 2008 | journal_article | 全文確認 | 5 |
| Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee Frank O; Blumberg S; Kruempel G; Hofmann T / doi:10.1021/jf802210a | 2008 | journal_article | 抄録確認 | 1 |
| Caffeine activates mouse TRPA1 channels but suppresses human TRPA1 channels Nagatomo K; Kubo Y / doi:10.1073/pnas.0809769105 | 2008 | journal_article | 全文確認 | 1 |
| Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels Bautista DM; Sigal YM; Milstein AD; Garrison JL; Zorn JA; Tsuruda PR; Nicoll RA; Julius D / doi:10.1038/nn.2143 | 2008 | journal_article | 全文確認 | 2 |
| Summary of requirements: Radicchio di Chioggia PGI European Commission | 2008 | government | 全文確認 | 3 |
| Chemical composition of vintage preban absinthe with special reference to thujone, fenchone, pinocamphone, methanol, copper, and antimony concentrations Lachenmeier DW; Nathan-Maister D; Breaux TA; Sohnius EM; Schoeberl K; Kuballa T / doi:10.1021/jf703568f | 2008 | journal_article | 全文確認 | 4 |
| Igbo Traditional Food System: Documentation, Uses and Research Needs Okeke EC; Eneobong HN; Uzuegbunam AO; Ozioko AO; Kuhnlein H / doi:10.3923/pjn.2008.365.376 | 2008 | journal_article | 全文確認 | 1 |
| Guía de las buenas prácticas de procesamiento para la producción artesanal de la tunta. Cuenca del río Ilave, Puno-Perú Fonseca, Cristina; Huarachi, Eddy; Chura, William; Cotrado, George | 2008 | government | 全文確認 | 7 |
| Implantación de un sistema de calidad a un platillo típico mexicano: El mole poblano Gómez Acosta, Jessica Mariana | 2008 | thesis | 全文確認 | 3 |
| 原料米タンパク質に由来する清酒の苦味ペプチド (Bitter-Tasting Sake Peptides Derived from the Rice Protein) Hashizume K | 2008 | review | 全文確認 | 9 |
| Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution Fontoin H; Saucier C; Teissedre PL; Glories Y / doi:10.1016/j.foodqual.2007.08.004 | 2008 | journal_article | 抄録確認 | 1 |
| カンキツ類の苦味成分と加熱による臭いの変化 熊本県産業技術センター | 2008 | government | 全文確認 | 8 |
| 柿の新規加工技術に関する研究(加熱時に渋戻りを起こす脱渋渋柿への防止加工技術に関する研究) 神山真一; 加島隆洋 | 2008 | government | 全文確認 | 4 |
| Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (Annex II) European Parliament and Council of the European Union | 2008 | government | 全文確認 | 2 |
| Regolamento (CE) n. 110/2008 del Parlamento europeo e del Consiglio, del 15 gennaio 2008 (versione in lingua italiana) Parlamento europeo e Consiglio dell'Unione europea | 2008 | government | 全文確認 | 2 |
| Reduction of Bitterness of the Bitter Gourd by Katsuobushi Maehashi K; Aritome Y; Matano M; Yamamoto Y / doi:10.3136/nskkk.55.186 | 2008 | journal_article | 全文確認 | 4 |
| Taste-Active Compounds in a Traditional Italian Food: 'Lampascioni' Borgonovo G; Caimi S; Morini G; Scaglioni L; Bassoli A / doi:10.1002/cbdv.200890095 | 2008 | journal_article | 抄録確認 | 1 |
| Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables Song L; Thornalley PJ / doi:10.1016/j.fct.2006.07.021 | 2007 | journal_article | 抄録確認 | 6 |
| Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS Frank O; Blumberg S; Kunert C; Zehentbauer G; Hofmann T / doi:10.1021/jf0632280 | 2007 | journal_article | 抄録確認 | 1 |
| Specific alleles of bitter receptor genes influence human sensitivity to the bitterness of aloin and saccharin Pronin AN; Xu H; Tang H; Zhang L; Li Q; Li X / doi:10.1016/j.cub.2007.07.046 | 2007 | journal_article | 抄録確認 | 2 |
| Broad tuning of the human bitter taste receptor hTAS2R46 to various sesquiterpene lactones, clerodane and labdane diterpenoids, strychnine, and denatonium Brockhoff A; Behrens M; Massarotti A; Appendino G; Meyerhof W / doi:10.1021/jf070503p | 2007 | journal_article | 抄録確認 | 2 |
| Effects of Processing Methods on the Proximate Composition and Momordicosides K and L Content of Bitter Melon Vegetable Donya A; Hettiarachchy N; Liyanage R; Lay J Jr; Chen P; Jalaluddin M / doi:10.1021/jf070428i | 2007 | journal_article | 抄録確認 | 2 |
| Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations Heck CI; de Mejia EG / doi:10.1111/j.1750-3841.2007.00535.x | 2007 | review | 抄録確認 | 2 |
| Summary of requirements: Radicchio Variegato di Castelfranco PGI European Commission | 2007 | government | 全文確認 | 4 |
| The importance of a taste. A comparative study on wild food plant consumption in twenty-one local communities in Italy Ghirardini MP et al.; Pieroni A / doi:10.1186/1746-4269-3-22 | 2007 | journal_article | 全文確認 | 4 |
| NTP 011.400:2007 Tubérculos procesados. Papa deshidratada. Tunta. Requisitos y definiciones Comité Técnico de Normalización de Tunta; INDECOPI (Comisión de Reglamentos Técnicos y Comerciales) | 2007 | standard | 全文確認 | 3 |
| For the love of basi Claude Tayag | 2007 | other | 全文確認 | 1 |
| カテキン類利用原料としての夏秋茶の摘採時期と位置 (Plucking Times and Positions for Summer and Autumn Crops of Tea as Materials for Extracting Catechins) 近藤知義; 仲上和博; 和田義彦; 今村嘉博; 志和将一 | 2007 | government | 全文確認 | 2 |
| カンキツ類の成熟果に含まれるフラボノイドの種類と部位別含量 市ノ木山浩道; 前川哲男 | 2007 | government | 全文確認 | 0 |
| Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin Hance P; Martin Y; Vasseur J; Hilbert J; Trotin F / doi:10.1016/j.foodchem.2007.01.029 | 2007 | journal_article | 抄録確認 | 1 |
| Cucurbitacin C—Bitter Principle in Cucumber Plants Horie H; Ito H; Ippoushi K; Azuma K; Sakata Y; Igarashi I | 2007 | journal_article | 全文確認 | 2 |
| QUINQUINA ROUGE / CHINA RUBRA POUR PRÉPARATIONS HOMÉOPATHIQUES ANSM / Autorité française de Pharmacopée | 2007 | government | 全文確認 | 1 |
| The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity Lim J; Green BG / doi:10.1093/chemse/bjl033 | 2007 | journal_article | 抄録確認 | 3 |
| Bitter taste receptors and human bitter taste perception Behrens M; Meyerhof W / doi:10.1007/s00018-006-6113-8 | 2006 | review | 抄録確認 | 1 |
| Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments Stark T; Bareuther S; Hofmann T / doi:10.1021/jf0608726 | 2006 | journal_article | 抄録確認 | 5 |
| Bitter taste and phenolic compounds in extra virgin olive oil: an empirical relationship Siliani S; Mattei A; Benevieri Innocenti L; Zanoni B / doi:10.1111/j.1745-4557.2006.00084.x | 2006 | journal_article | 抄録確認 | 2 |
| Cucurbitane Glucosides from Momordica charantia Leaves as Oviposition Deterrents to the Leafminer, Liriomyza trifolii Mekuria DB; Kashiwagi T; Tebayashi S; Kim CS / doi:10.1515/znc-2006-1-215 | 2006 | journal_article | 抄録確認 | 2 |
| Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange Broadbent JR; Rodríguez BT; Joseph P; Smith EA; Steele JL / doi:10.1111/j.1365-2672.2006.02860.x | 2006 | journal_article | 抄録確認 | 1 |
| Bioactive sesquiterpene lactones from the leaves of Vernonia amygdalina Erasto P; Grierson DS; Afolayan AJ / doi:10.1016/j.jep.2005.12.016 | 2006 | journal_article | 抄録確認 | 1 |
| 凉茶 中国非物质文化遗产保护中心 | 2006 | government | 全文確認 | 1 |
| Oregano, thyme and clove-derived flavors and skin sensitizers activate specific TRP channels Xu Haoxing; Delling Markus; Jun Janice C; Clapham David E / doi:10.1038/nn1692 | 2006 | journal_article | 抄録確認 | 6 |
| ホウレンソウのえぐ味はシュウ酸に由来するか 堀江秀樹; 伊藤秀和 / doi:10.11402/cookeryscience1995.39.6_357 | 2006 | journal_article | 全文確認 | 3 |
| 清酒の官能評価分析における香味に関する品質評価用語及び標準見本 (Flavor Terminology and Reference Standards for Sensory Analysis of Sake) Utsunomiya H; Isogai A; Iwata H; Nakano S | 2006 | government | 全文確認 | 6 |
| Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 — 'Žatecký chmel' European Commission | 2006 | government | 全文確認 | 1 |
| Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements Raffo A; Sinesio F; Moneta E; Nardo N; Peparaio M; Paoletti F / doi:10.1007/s00217-005-0098-7 | 2006 | journal_article | 抄録確認 | 1 |
| Modulation of perceived taste by olfaction in familiar and unfamiliar beverages Labbe D; Damevin L; Vaccher C; Morgenegg C; Martin N / doi:10.1016/j.foodqual.2006.04.006 | 2006 | journal_article | 抄録確認 | 1 |
| Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments Scharbert S; Hofmann T / doi:10.1021/jf050294d | 2005 | journal_article | 抄録確認 | 3 |
| Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao) Stark T; Hofmann T / doi:10.1021/jf051313m | 2005 | journal_article | 抄録確認 | 5 |
| Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols Stark T; Bareuther S; Hofmann T / doi:10.1021/jf050457y | 2005 | journal_article | 抄録確認 | 2 |
| Phytochemistry: ibuprofen-like activity in extra-virgin olive oil Beauchamp GK; Keast RS; Morel D; Lin J; Pika J; Han Q; Lee CH; Smith AB; Breslin PA / doi:10.1038/437045a | 2005 | journal_article | 抄録確認 | 1 |
| The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception Bufe B; Breslin PA; Kuhn C; Reed DR; Tharp CD; Slack JP; Kim UK; Drayna D; Meyerhof W / doi:10.1016/j.cub.2005.01.047 | 2005 | journal_article | 全文確認 | 4 |
| Flavour liking and preference conditioned by caffeine in humans Yeomans MR; Durlach PJ; Tinley EM / doi:10.1080/02724990444000041 | 2005 | journal_article | 抄録確認 | 1 |
| Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee Farah A; de Paulis T; Trugo LC; Martin PR / doi:10.1021/jf048701t | 2005 | journal_article | 抄録確認 | 2 |
| Antioxidant activity of Siamese neem tree (VP1209) Sithisarn P; Supabphol R; Gritsanapan W / doi:10.1016/j.jep.2005.02.008 | 2005 | journal_article | 抄録確認 | 2 |
| Pungent products from garlic activate the sensory ion channel TRPA1 Bautista DM; Movahed P; Hinman A; Axelsson HE; Sterner O; Högestätt ED; Julius D; Jordt SE; Zygmunt PM / doi:10.1073/pnas.0505356102 | 2005 | journal_article | 全文確認 | 2 |
| Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Composition and Proteolysis Awad S; Hassan AN; Halaweish F / doi:10.3168/jds.S0022-0302(05)73105-2 | 2005 | journal_article | 抄録確認 | 1 |
| Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process Yao S; Guo W; Lu Y; Jiang Y / doi:10.1021/jf058059i | 2005 | journal_article | 抄録確認 | 1 |
| Chemesthesis and taste: Evidence of independent processing of sensation intensity Green BG; Alvarez-Reeves M; George P; Akirav C / doi:10.1016/j.physbeh.2005.08.038 | 2005 | journal_article | 抄録確認 | 1 |
| Effect of Processing and Preservation Methods on Vitamin C and Total Carotenoid Levels of Some Vernonia (Bitter Leaf) Species A.R. Ejoh; A.N. Tanya; N.V. Djuikwo; C.M. Mbofung / doi:10.18697/ajfand.9.1525 | 2005 | journal_article | 全文確認 | 1 |
| ゆで水量の違いがホウレンソウの食味やシュウ酸ならびにカリウム含量に及ぼす影響 和泉眞喜子; 高屋むつ子; 長澤孝志 / doi:10.11402/cookeryscience1995.38.4_343 | 2005 | journal_article | 全文確認 | 2 |
| 食塩添加ゆでホウレンソウのえぐ味の感じ方とシュウ酸および無機成分含量との関連 和泉眞喜子 / doi:10.11428/jhej1987.56.15 | 2005 | journal_article | 全文確認 | 2 |
| Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse Scharbert S; Holzmann N; Hofmann T / doi:10.1021/jf049802u | 2004 | journal_article | 抄録確認 | 4 |
| Hydrophobicity of bitter peptides from soy protein hydrolysates Cho MJ; Unklesbay N; Hsieh FH; Clarke AD / doi:10.1021/jf0495035 | 2004 | journal_article | 抄録確認 | 2 |
| Natural selection and molecular evolution in PTC, a bitter-taste receptor gene Wooding S; Kim UK; Bamshad MJ; Larsen J; Jorde LB; Drayna D / doi:10.1086/383092 | 2004 | journal_article | 全文確認 | 2 |
| Relationships of Sensory Bitterness in Lager Beers to Iso-alpha-Acid Contents Techakriengkrai I; Paterson A; Taidi B; Piggott JR / doi:10.1002/j.2050-0416.2004.tb00180.x | 2004 | journal_article | 全文確認 | 2 |
| Sensory Flavor Profiling and Mapping of Market Samples of Cumin (Cuminum cyminum L.) Dattatreya Anupama; Prakash Maya; Bhat KK / doi:10.1111/j.1745-4557.2004.00627.x | 2004 | journal_article | 全文確認 | 2 |
| The influence of sodium salts on binary mixtures of bitter-tasting compounds Keast Russell S J; Canty Thomas M; Breslin Paul A S / doi:10.1093/chemse/bjh045 | 2004 | journal_article | 抄録確認 | 2 |
| 清酒の呈味性に影響を及ぼすアミノ酸の探索 (Search for amino acids affecting the taste of Japanese sake) Iwano K; Takahashi K; Ito T; Nakazawa N | 2004 | journal_article | 全文確認 | 1 |
| Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements Mireille Cardinal; Helga Gunnlaugsdottir; Marit Bjoernevik; Alexandra Ouisse; Jean Luc Vallet; Françoise Leroi / doi:10.1016/j.foodres.2003.12.006 | 2004 | journal_article | 全文確認 | 1 |
| オニオンスープの食味および呈味成分に及ぼすコンソメ類と炒めタマネギの影響 柴田 圭子; 渡邉 容子; 三好 恵子; 大貫 勇; 眞田 英輔; 宇田川 政喜; 安原 安代 / doi:10.11428/jhej1987.55.389 | 2004 | journal_article | 全文確認 | 1 |
| Bitter melon (Momordica charantia): a review of efficacy and safety Basch E; Gabardi S; Ulbricht C / doi:10.1093/ajhp/60.4.356 | 2003 | review | 抄録確認 | 1 |
| Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency Andrewes P; Busch JL; de Joode T; Groenewegen A; Alexandre H / doi:10.1021/jf026042j | 2003 | journal_article | 抄録確認 | 4 |
| Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry Gutierrez-Rosales F; Rios JJ; Gomez-Rey ML / doi:10.1021/jf021199x | 2003 | journal_article | 抄録確認 | 1 |
| Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide Kim UK; Jorgenson E; Coon H; Leppert M; Risch N; Drayna D / doi:10.1126/science.1080190 | 2003 | journal_article | 抄録確認 | 1 |
| Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage Stein LJ; Nagai H; Nakagawa M; Beauchamp GK / doi:10.1016/s0195-6663(02)00173-3 | 2003 | journal_article | 抄録確認 | 3 |
| Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers Tinley EM; Yeomans MR; Durlach PJ / doi:10.1007/s00213-002-1354-1 | 2003 | journal_article | 抄録確認 | 2 |
| Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable Wardle J; Herrera ML; Cooke L; Gibson EL / doi:10.1038/sj.ejcn.1601541 | 2003 | journal_article | 抄録確認 | 1 |
| Disciplinare di produzione - Radicchio di Chioggia IGP | 2003 | other | 全文確認 | 3 |
| 保存食「塩辛・魚醤」の伝統的食習慣とその地域性 今田節子; 藤田真理子 / doi:10.11428/jhej1987.54.171 | 2003 | journal_article | 全文確認 | 1 |
| Yeasts as Adjunct Starters in Matured Cheddar Cheese Ferreira AD; Viljoen BC / doi:10.1016/s0168-1605(03)00252-6 | 2003 | journal_article | 抄録確認 | 2 |
| Impact of Nisin Producing Culture and Liposome-Encapsulated Nisin on Ripening of Lactobacillus Added-Cheddar Cheese Benech RO; Kheadr EE; Lacroix C; Fliss I / doi:10.3168/jds.S0022-0302(03)73776-X | 2003 | journal_article | 抄録確認 | 2 |
| Sorting Cichorium names Porcher, Michel H. (compiler); authorised by Prof. Snow Barlow | 2003 | academic_database | 全文確認 | 1 |
| 長時間炒めたタマネギの味, 香り, 遊離糖, 色の変化 玉木 雅子; 鵜飼 光子 / doi:10.11428/jhej1987.54.69 | 2003 | journal_article | 全文確認 | 1 |
| The effect of various substances on the suppression of the bitterness of quinine-human gustatory sensation, binding, and taste sensor studies Nakamura T; Tanigake A; Miyanaga Y; Ogawa T; Akiyoshi T; Matsuyama K; Uchida T / doi:10.1248/cpb.50.1589 | 2002 | journal_article | 全文確認 | 3 |
| Chemical composition and flavor of Ecuadorian cocoa liquor Luna F; Crouzillat D; Cirou L; Bucheli P / doi:10.1021/jf0116597 | 2002 | journal_article | 抄録確認 | 1 |
| Flavor-active compounds potentially implicated in cooked cauliflower acceptance Engel E; Baty C; Le Corre D; Souchon I; Martin N / doi:10.1021/jf025579u | 2002 | journal_article | 抄録確認 | 1 |
| Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese Broadbent JR; Barnes M; Brennand C; Strickland M; Houck K; Johnson ME; Steele JL / doi:10.1128/aem.68.4.1778-1785.2002 | 2002 | journal_article | 全文確認 | 3 |
| Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese Soeryapranata E; Powers JR; Fajarrini F; Weller KM; Hill HH Jr; Siems WF 3rd / doi:10.1021/jf011668f | 2002 | journal_article | 抄録確認 | 2 |
| Taste Suppression Following Lingual Capsaicin Pre-treatment in Humans Simons CT; O'Mahony M; Carstens E / doi:10.1093/chemse/27.4.353 | 2002 | journal_article | 抄録確認 | 1 |
| Variation in the content of the main guaianolides and sugars in Cichorium intybus var. "Rosso di Chioggia" selections during cultivation Poli F; Sacchetti G; Tosi B; Fogagnolo M; Chillemi G; Lazzarin R; Bruni A / doi:10.1016/S0308-8146(01)00254-0 | 2002 | journal_article | 抄録確認 | 2 |
| 官能評価によるクリ皮のむきやすさの検討 畑江敬子; 嶋田淑子; 戸田貞子; 壽和夫; 香西みどり | 2002 | journal_article | 全文確認 | 1 |
| Opinion of the Scientific Committee on Food on quassin Scientific Committee on Food, European Commission | 2002 | government | 全文確認 | 1 |
| 玉露のうま味 堀江秀樹; 氏原ともみ; 木幡勝則 / doi:10.5979/cha.2002.91 | 2002 | journal_article | 全文確認 | 1 |
| 北海道産タマネギの品質と調理加工特性 玉木 雅子; 鵜飼 光子; 村田 容常; 本間 清一 / doi:10.5891/jafps.28.291 | 2002 | journal_article | 全文確認 | 1 |
| Effect of compound sequence on bitterness enhancement Cubero-Castillo E; Noble AC / doi:10.1093/chemse/26.4.419 | 2001 | journal_article | 抄録確認 | 4 |
| Debittering of protein hydrolyzates Saha BC; Hayashi K / doi:10.1016/s0734-9750(01)00070-2 | 2001 | review | 抄録確認 | 2 |
| Prenatal and postnatal flavor learning by human infants Mennella JA; Jagnow CP; Beauchamp GK / doi:10.1542/peds.107.6.e88 | 2001 | journal_article | 全文確認 | 2 |
| Binary taste mixture interactions in PROP non-tasters, medium-tasters and super-tasters Prescott J; Ripandelli N; Wakeling I / doi:10.1093/chemse/26.8.993 | 2001 | journal_article | 抄録確認 | 1 |
| Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables Verkerk R; Dekker M; Jongen WMF / doi:10.1002/jsfa.854 | 2001 | journal_article | 抄録確認 | 1 |
| Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates Steiner JE; Glaser D; Hawilo ME; Berridge KC / doi:10.1016/s0149-7634(00)00051-8 | 2001 | journal_article | 全文確認 | 1 |
| Degradation of green tea catechins in tea drinks Chen Z; Zhu QY; Tsang D; Huang Y / doi:10.1021/jf000877h | 2001 | journal_article | 抄録確認 | 1 |
| 食品の呈味形成におけるペプチドの役割を探る―ペプチドの呈味性および味覚変革作用 西村敏英 | 2001 | review | 全文確認 | 1 |
| Acquisition and extinction of flavour preferences conditioned by caffeine in humans Yeomans MR; Jackson A; Lee MD; Steer B; Tinley E; Durlach P; Rogers PJ / doi:10.1006/appe.2000.0339 | 2000 | journal_article | 抄録確認 | 3 |
| T2Rs function as bitter taste receptors Chandrashekar J; Mueller KL; Hoon MA; Adler E; Feng L; Guo W; Zuker CS; Ryba NJ / doi:10.1016/s0092-8674(00)80706-0 | 2000 | journal_article | 全文確認 | 1 |
| Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM / doi:10.1021/jf990301w | 2000 | journal_article | 抄録確認 | 1 |
| A 'Mouth-feel Wheel': terminology for communicating the mouth-feel characteristics of red wine Richard Gawel; A. Oberholster; I. Leigh Francis / doi:10.1111/j.1755-0238.2000.tb00180.x | 2000 | journal_article | 全文確認 | 4 |
| Taste effects of lingual application of cardiovascular medications Zervakis J; Graham BG; Schiffman SS / doi:10.1016/s0031-9384(99)00208-5 | 2000 | journal_article | 抄録確認 | 1 |
| CARAMEL COLOURS Joint FAO/WHO Expert Committee on Food Additives (JECFA) | 2000 | government | 全文確認 | 1 |
| Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin Kielhorn S; Thorngate JH / doi:10.1016/s0950-3293(98)00049-4 | 1999 | journal_article | 書誌のみ | 0 |
| Variation of glucosinolates in vegetable crops of Brassica oleracea Kushad MM; Brown AF; Kurilich AC; Juvik JA; Klein BP; Wallig MA; Jeffery EH / doi:10.1021/jf980985s | 1999 | journal_article | 抄録確認 | 1 |
| ナマコ生殖巣の干物（このこ）と類似海産製品の一般組成およびエキス成分 小櫛満里子; 原田禄郎 / doi:10.4327/jsnfs.52.79 | 1999 | journal_article | 全文確認 | 2 |
| Bitterness and astringency of flavan-3-ol monomers, dimers and trimers Peleg H; Gacon K; Schlich P; Noble AC / doi:10.1002/(sici)1097-0010(199906)79:8<1123::aid-jsfa336>3.0.co;2-d | 1999 | journal_article | 抄録確認 | 1 |
| 焙焼，釜炒り操作による茶香気の形成 川上美智子; 山西貞 / doi:10.1271/nogeikagaku1924.73.893 | 1999 | journal_article | 全文確認 | 5 |
| Uncommon Grounds: The History of Coffee and How It Transformed Our World Pendergrast Mark | 1999 | book | 全文確認 | 1 |
| 数種の脱渋処理によって不溶化した渋ガキタンニンの可溶化の難易 平智; 松本尚子; 小野未来 | 1999 | journal_article | 全文確認 | 1 |
| Changes in bitterness as beer ages naturally Bonnie M. King; C.A.A. Duineveld / doi:10.1016/S0950-3293(98)00040-8 | 1999 | journal_article | 全文確認 | 2 |
| 水だし煎茶における浸出時間と嗜好性および溶出成分量との関係 (Effect of the Soaking Time of a Green Tea Bag in Cold Water on the Flavor and Amount of Constituents Extracted) 福司山エツ子; 徳田和子; 武弓利雄; 佐波哲次 / doi:10.11428/jhej1987.50.63 | 1999 | journal_article | 全文確認 | 1 |
| The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts van Doorn HE; van der Kruk GC; van Holst GJ; Raaijmakers-Ruijs NCME; Postma E; Groeneweg B; Jongen WHF / doi:10.1002/(sici)1097-0010(199809)78:1<30::aid-jsfa79>3.0.co;2-n | 1998 | journal_article | 抄録確認 | 2 |
| Effects of neem flowers, Thai and Chinese bitter gourd fruits and sweet basil leaves on hepatic monooxygenases and glutathione S-transferase activities, and in vitro metabolic activation of chemical carcinogens in rats Kusamran WR; Ratanavila A; Tepsuwan A / doi:10.1016/s0278-6915(98)00011-8 | 1998 | journal_article | 抄録確認 | 2 |
| Caffeine reinforcement: the role of withdrawal Schuh KJ; Griffiths RR / doi:10.1007/s002130050246 | 1997 | journal_article | 抄録確認 | 1 |
| ถั่วแปบ ผักพื้นบ้านชื่อไทยโบราณ เดชา ศิริภัทร | 1997 | other | 全文確認 | 2 |
| Re: Angostura bitters (opinion letter on Alcoholic Beverage Tax applicability) Gonzalez Brisbane, Monica (Tax Counsel) | 1997 | government | 全文確認 | 1 |
| ゴマ種子の調理性に関する研究(第1報) ゴマ種子の炒り条件と成分の変化 武田珠美; 福田靖子 | 1997 | journal_article | 全文確認 | 1 |
| 豆味噌の苦味に及ぼす食塩の影響 (Effect of Sodium Chloride on Bitterness of Desalted Soybean Miso) 岡田安司; 山口直彦; 好井久雄 / doi:10.3136/nskkk.44.259 | 1997 | journal_article | 全文確認 | 1 |
| 既存添加物名簿（平成8年4月16日厚生省告示第120号） 厚生省（現・厚生労働省） | 1996 | government | 全文確認 | 1 |
| Disciplinare di produzione - Radicchio Rosso di Treviso IGP | 1996 | other | 全文確認 | 2 |
| Disciplinare di produzione - Radicchio Variegato di Castelfranco IGP | 1996 | other | 全文確認 | 1 |
| 鮎うるかについて 高松伸枝; 樋田宣英; 望月聡 / doi:10.69331/questtraditionalfood.16.0_36 | 1996 | journal_article | 全文確認 | 4 |
| Bitterness in Cheese: A Review Habibi-Najafi MB; Lee BH / doi:10.1080/10408399609527733 | 1996 | review | 抄録確認 | 2 |
| Suppression of bitterness by sodium: variation among bitter taste stimuli Breslin PA; Beauchamp GK / doi:10.1093/chemse/20.6.609 | 1995 | journal_article | 抄録確認 | 1 |
| Overnight caffeine abstinence and negative reinforcement of preference for caffeine-containing drinks Rogers PJ; Richardson NJ; Elliman NA / doi:10.1007/BF02245818 | 1995 | journal_article | 抄録確認 | 2 |
| 숭늉（韓国民族文化大百科事典） 황혜성 | 1995 | government | 全文確認 | 1 |
| PTC/PROP tasting: anatomy, psychophysics, and sex effects Bartoshuk LM; Duffy VB; Miller IJ / doi:10.1016/0031-9384(94)90361-1 | 1994 | journal_article | 抄録確認 | 2 |
| Use of Vernonia amygdalina by wild chimpanzee: possible roles of its bitter and related constituents Koshimizu K; Ohigashi H; Huffman MA / doi:10.1016/0031-9384(94)90368-9 | 1994 | journal_article | 抄録確認 | 5 |
| Effect on the Taste and Flavor of Marmalade by Combining Citrus Fruits Morishita Toshiko / doi:10.11428/jhej1987.45.709 | 1994 | journal_article | 全文確認 | 3 |
| 各種製茶の煎出条件とカフェイン・タンニン溶出量及び味との関係 米田泰子; 加藤佐千子 / doi:10.11402/cookeryscience1968.27.1_31 | 1994 | journal_article | 全文確認 | 6 |
| Time-intensity evaluation of oral burn Cliff M; Heymann H / doi:10.1111/j.1745-459x.1993.tb00214.x | 1993 | journal_article | 抄録確認 | 1 |
| Temperature Affects Astringency Removal and Recurrence in Persimmon Ben-Arie R; Sonego L / doi:10.1111/j.1365-2621.1993.tb06191.x | 1993 | journal_article | 抄録確認 | 1 |
| Comparison of Flavor Components between Kukicha (Stalk Green Tea) and Sencha (Green Tea) Toshio Hara; Shuichi Fukatsu; Kazuo Ina / doi:10.5979/cha.1993.78_61 | 1993 | journal_article | 全文確認 | 1 |
| Naringin and Neohesperidin Levels during Development of Leaves, Flower Buds, and Fruits of Citrus aurantium Castillo J; Benavente O; Del Río JA / doi:10.1104/pp.99.1.67 | 1992 | journal_article | 全文確認 | 3 |
| 大豆不快味成分と発酵食品―大豆サポニン・イソフラボン成分を中心に― 工藤重光; 打田悌治; 大久保一良 / doi:10.6013/jbrewsocjapan1988.87.29 | 1992 | review | 全文確認 | 4 |
| 柿の脱渋に関する一考察(第2報) タンニンの不溶化及びそれに関与する酵素活性の変動 稲荷妙子; 友枝幹夫 | 1992 | journal_article | 全文確認 | 8 |
| Bénédictine : d'un alambic à cinq continents : des origines à 1989 (書誌記録) Lantaz, Jean-Pierre | 1991 | government | 書誌のみ | 1 |
| Bitter Principle and a Related Steroid Glucoside from Vernonia amygdalina, a Possible Medicinal Plant for Wild Chimpanzees Hajime Ohigashi; Mitsuo Jisaka; Teruyoshi Takagaki; Hiroshi Nozaki; Toshiji Tada; Michael A. Huffman; Toshisada Nishida; Mikio Kaji; Koichi Koshimizu / doi:10.1271/bbb1961.55.1201 | 1991 | journal_article | 全文確認 | 2 |
| Astringency and bitterness of selected phenolics in wine Robichaud JL; Noble AC / doi:10.1002/jsfa.2740530307 | 1990 | journal_article | 抄録確認 | 1 |
| ハッサク果実のリモノイド配糖体 前田久夫; 尾崎嘉彦; 三宅正起; 伊福靖; 長谷川信 / doi:10.1271/nogeikagaku1924.64.1231 | 1990 | journal_article | 全文確認 | 2 |
| Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression Calvino Amalia Mirta; García-Medina María Rosa; Cometto-Muniz J Enrique / doi:10.1093/chemse/15.5.505 | 1990 | journal_article | 抄録確認 | 3 |
| ビールの官能評価について 石橋徳雄 | 1989 | journal_article | 全文確認 | 2 |
| GENTIANA LUTEA POUR PRÉPARATIONS HOMÉOPATHIQUES ANSM (Agence nationale de sécurité du médicament et des produits de santé) / Autorité française de Pharmacopée | 1989 | government | 全文確認 | 1 |
| Effects of roasting conditions on quality and yields of barley tea Suk-Kwon Yoon; Woo-Jung Kim | 1989 | journal_article | 抄録確認 | 1 |
| おろし辛味大根の辛味特性について 河村 フジ子; 松本 睦子; 金 和子; 小林 彰夫 / doi:10.11428/jhej1987.40.1051 | 1989 | journal_article | 全文確認 | 5 |
| グレープフルーツ果汁ゲルの硬さと保温条件の相違が苦味に及ぼす影響 森下敏子; 和田令子; 藤井治子 / doi:10.11402/cookeryscience1968.22.4_312 | 1989 | journal_article | 全文確認 | 2 |
| Study on the bitter principles from Tacca plants: Structures of taccalonolides A and B Chen ZL et al. / doi:10.1002/cjoc.19880060311 | 1988 | journal_article | 書誌のみ | 0 |
| 大豆のDMF（Dry Mouth Feel，あく，不快味）成分と豆腐等の食品加工におけるその挙動 大久保一良 | 1988 | review | 全文確認 | 5 |
| 食用油調理におけるナスの全ポリフェノールとクロロゲン酸について 黒澤 祝子 / doi:10.11402/cookeryscience1968.21.2_133 | 1988 | journal_article | 全文確認 | 2 |
| 漬物茶碁石茶と阿波晩茶の香気特性 川上美智子; 小林彰夫; 山西貞 / doi:10.1271/nogeikagaku1924.61.345 | 1987 | journal_article | 全文確認 | 2 |
| Caramel Colours — Classes I, II, III and IV (WHO Food Additives Series 20) JECFA (FAO/WHO Joint Expert Committee on Food Additives) | 1987 | government | 全文確認 | 1 |
| Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61-67) of Bovine β-Casein, and Related Peptides Shinoda I; Tada M; Okai H; Fukui S / doi:10.1271/bbb1961.50.1247 | 1986 | journal_article | 全文確認 | 2 |
| A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste Michael O'Mahony; Rie Ishii / doi:10.1111/j.2044-8295.1986.tb01991.x | 1986 | journal_article | 抄録確認 | 1 |
| Comparison of bitterness of caffeine and quinine by a time-intensity procedure Leach EJ; Noble AC / doi:10.1093/chemse/11.3.339 | 1986 | journal_article | 抄録確認 | 1 |
| ナスの渋味におよぼす食用油の影響 黒澤 祝子 / doi:10.11402/cookeryscience1968.19.2_119 | 1986 | journal_article | 全文確認 | 3 |
| マーマレード加工における果皮の脱苦味の検討 森下敏子; 和田令子 / doi:10.11402/cookeryscience1968.19.4_330 | 1986 | journal_article | 全文確認 | 1 |
| 甘味,酸味,塩から味,苦味刺激閾値の測定 (Determination Test of Sweet, Sour, Salt and Bitter Threshold Values; Standardization of the Curricula of Panelist-Training on Sensory Evaluation of Alcoholic Beverages Part 3) Ohba T; Nakamura K; Sato M | 1984 | journal_article | 全文確認 | 1 |
| イオン交換樹脂および合成吸着剤によるハッサク果汁中の苦味成分除去と減酸について 前田久夫; 高橋保男; 三宅正起; 伊福靖 / doi:10.3136/nskkk1962.31.6_413 | 1984 | journal_article | 全文確認 | 2 |
| Bitterness in brussels sprouts (Brassica oleracea L. var. gemmifera): The role of glucosinolates and their breakdown products Fenwick GR; Griffiths NM; Heaney RK / doi:10.1002/jsfa.2740340111 | 1983 | journal_article | 抄録確認 | 2 |
| 柑橘果実の苦味物質の含量と時期別変化 福谷敬三; 宮本等 / doi:10.3136/nskkk1962.30.642 | 1983 | journal_article | 全文確認 | 6 |
| ハッサク及びブンタン果実のリモノイドの時期別変化 橋永文男; 伊藤三郎 / doi:10.2503/jjshs.51.485 | 1983 | journal_article | 全文確認 | 1 |
| Studies on the Constituents of Momordica charantia L. IV. Characterization of the New Cucurbitacin Glycosides of the Immature Fruits. (2) Structures of the Bitter Glycosides, Momordicosides K and L Okabe H; Miyahara Y; Yamauchi T / doi:10.1248/cpb.30.4334 | 1982 | journal_article | 全文確認 | 7 |
| Paradoxical adaptation to taste mixtures Lawless Harry / doi:10.1016/0031-9384(82)90379-1 | 1982 | journal_article | 抄録確認 | 1 |
| 「うるか」の苦味成分の検索 ―とくに胆汁酸に関連して― 遠藤幸子; 綾木義和 / doi:10.4327/jsnfs1949.35.181 | 1982 | journal_article | 全文確認 | 6 |
| Reference Standards for Beer Flavor Terminology System M. C. Meilgaard; D. S. Reid; K. A. Wyborski / doi:10.1094/ASBCJ-40-0119 | 1982 | journal_article | 全文確認 | 3 |
| Secoiridoids and xanthones in the genus Centaurium van der Sluis WG; Labadie RP | 1981 | journal_article | 抄録確認 | 2 |
| 味の相互関係について（第6報）酸味と苦味の関係 浜島教子 | 1981 | journal_article | 全文確認 | 1 |
| Kola in the History of West Africa Lovejoy PE / doi:10.3406/cea.1980.2353 | 1980 | journal_article | 全文確認 | 2 |
| Taste descriptions in Spanish and English Michael O'Mahony; M. del C. Manzano Alba / doi:10.1093/chemse/5.1.47 | 1980 | journal_article | 抄録確認 | 1 |
| 食品の苦味成分 萩原清和 | 1980 | review | 全文確認 | 2 |
| 食品の苦味成分 萩原清和 | 1980 | journal_article | 全文確認 | 1 |
| Confusion in the use of the taste adjectives 'sour' and 'bitter' O'Mahony M; Goldenberg M; Stedmon J; Alford J / doi:10.1093/chemse/4.4.301 | 1979 | journal_article | 抄録確認 | 1 |
| カンキツの苦味に関する研究 間苧谷徹; 長谷嘉臣; 松本亮司 / doi:10.2503/jjshs.47.546 | 1979 | journal_article | 全文確認 | 3 |
| A Study of the Drying of Japanese Persimmons Masatoshi MANABE; Hisayoshi KAMIKAWA; Takayuki TARUTANI / doi:10.2503/jjshs.46.555 | 1978 | journal_article | 全文確認 | 3 |
| Effect of Glycoalkaloids and Phenolics on Potato Flavor Sinden SL; Deahl KL; Aulenbach BB / doi:10.1111/j.1365-2621.1976.tb00661.x | 1976 | journal_article | 抄録確認 | 1 |
| Studies on the Constituents of Erythraea centaurium [Linné] Persoon. I. The Structure of Centapicrin, a New Bitter Secoiridoid Glucoside Sakina K; Aota K / doi:10.1248/yakushi1947.96.6_683 | 1976 | journal_article | 全文確認 | 1 |
| ナツミカン果実の凍結による苦味の増大について 岩田隆; 緒方邦安 / doi:10.2503/jjshs.45.187 | 1976 | journal_article | 全文確認 | 2 |
| Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness Guadagni DG; Maier VP; Turnbaugh JG / doi:10.1002/jsfa.2740241018 | 1973 | journal_article | 抄録確認 | 5 |
| マーマレード作製中のリモノイド量の変化について 諸星俊雄; 菅原龍幸 / doi:10.11402/cookeryscience1968.6.1_46 | 1973 | journal_article | 全文確認 | 2 |
| フキノトウの成分研究から（研究室） 栗原藤三郎 / doi:10.14894/faruawpsj.8.2_74 | 1972 | other | 全文確認 | 3 |
| 煎茶の浸出条件と可溶成分との関係 (Relation between Infusing Condition of Green Tea and Soluble Component) Ikeda Shigemi; Nakagawa Muneyuki; Iwasa Kiyoshi / doi:10.5979/cha.1972.69 | 1972 | journal_article | 全文確認 | 1 |
| Voraussage der Bitterkeit von Peptiden aus deren Aminosäurezusammensetzung Ney KH / doi:10.1007/bf01879606 | 1971 | journal_article | 書誌のみ | 1 |
| マーマレード作製中のナリンギン量の変化について 諸星俊雄; 菅原龍幸 / doi:10.11402/cookeryscience1968.4.2_116 | 1971 | journal_article | 全文確認 | 4 |
| The misuse of taste names by untrained observers J. O. Robinson / doi:10.1111/j.2044-8295.1970.tb01254.x | 1970 | journal_article | 抄録確認 | 1 |
| カキの脱渋および貯蔵に関する研究(第6報) 温湯脱渋果における渋味の再現について 北川博敏 | 1969 | journal_article | 全文確認 | 1 |
| Effects of Roasting Condition on the Qualities of Roasted Green Tea (Hojicha) Toshio Hara; Eturo Kubota / doi:10.3136/nskkk1962.16.145 | 1969 | journal_article | 全文確認 | 1 |
| Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices Maier VP; Beverly GD / doi:10.1111/j.1365-2621.1968.tb03661.x | 1968 | journal_article | 書誌のみ | 0 |
| 八丁味噌の苦味について 石井謙二 | 1966 | review | 全文確認 | 4 |
| 夏ミカン利用に関する研究(第6報) 久保進; 別所康守; 真部孝明; 児玉雅信 / doi:10.3136/nskkk1962.13.511 | 1966 | journal_article | 全文確認 | 1 |
| ナリンギナーゼによる夏ミカンシラップ漬け罐詰の苦味除去 津坂辰男 / doi:10.3136/nskkk1962.12.167 | 1965 | journal_article | 全文確認 | 3 |
| 夏ミカン利用に関する研究(第1報) 別所康守; 真部孝明; 児玉雅信; 久保進 / doi:10.3136/nskkk1962.11.385 | 1964 | journal_article | 全文確認 | 2 |
| 夏ミカン利用に関する研究(第2報) 真部孝明; 別所康守; 児玉雅信; 久保進 / doi:10.3136/nskkk1962.11.389 | 1964 | journal_article | 全文確認 | 1 |
| 柑きつ果の完全利用に関する研究(第1報) 野村男次; 秋山圭司; 新本三郎; 串山勇哲 / doi:10.3136/nskkk1962.10.4_115 | 1963 | journal_article | 全文確認 | 3 |
| 夏ミカン果実中のリモノイド 野村男次 / doi:10.3136/nskkk1962.10.9_381 | 1963 | journal_article | 全文確認 | 1 |
| ナリンギン分解酵素による夏ミカン果汁の苦味除去 中林敏郎 | 1962 | journal_article | 全文確認 | 2 |
| πικρός — A Greek-English Lexicon (Liddell-Scott-Jones), Perseus Digital Library Henry George Liddell; Robert Scott; Henry Stuart Jones | 1940 | other | 全文確認 | 3 |
| 其中日記（三）— 種田山頭火 種田山頭火 | 1933 | other | 全文確認 | 2 |
| 行乞記 大田 — 種田山頭火 種田山頭火 | 1933 | other | 全文確認 | 2 |
| 山椒の成分サンショオールに就て 淺野三千三; 兼松鐵雄 / doi:10.1248/yakushi1881.51.5_384 | 1931 | journal_article | 全文確認 | 2 |
| 痴酔記 — 牧野信一 牧野信一 | 1931 | other | 全文確認 | 2 |
| 仏国現代の劇作家（初出題「現代仏蘭西の劇作家」）— 岸田國士 岸田國士 | 1925 | other | 全文確認 | 2 |
| 秋刀魚の歌（詩集『我が一九二二年』所収） 佐藤春夫 | 1923 | book | 全文確認 | 1 |
| Farmacopea Ufficiale del Regno d'Italia (3a edizione, 1909) Ministero dell'Interno, Direzione della Sanità Pubblica (Italia) | 1909 | government | 全文確認 | 5 |
| Codex medicamentarius Gallicus (Pharmacopée française) rédigé par ordre du gouvernement | 1908 | government | 全文確認 | 3 |
| An Act For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors (Pure Food and Drug Act of 1906) United States Congress (59th Congress, Session I) | 1906 | government | 全文確認 | 1 |
| 食養道歌俗解 上巻 (食養叢書 ; 第1編) 石塚左玄 詠, 莵道春千代（木花園） 解 | 1906 | book | 全文確認 | 1 |
| Le Guide Culinaire — Aide-mémoire de cuisine pratique (1903) — Sauces / Sauce Bigarade Escoffier A | 1903 | book | 全文確認 | 1 |
| Le Guide Culinaire — Aide-mémoire de cuisine pratique (1903) — Beurre noir pour les grands services (p.92) Escoffier A | 1903 | book | 全文確認 | 1 |
| Farmacopea Ufficiale del Regno d'Italia (2a edizione, 1902) Ministero dell'Interno, Direzione della Sanità Pubblica (Italia) | 1902 | government | 全文確認 | 3 |
| La scienza in cucina e l'arte di mangiar bene (1895, Landi) — Cibreo Artusi, Pellegrino | 1895 | other | 全文確認 | 3 |
| La scienza in cucina e l'arte di mangiar bene (1895)/Ricette/Principii — Crostini di fegatini di pollo Pellegrino Artusi | 1895 | book | 全文確認 | 1 |
| Farmacopea ufficiale del regno d'Italia Italy. Direzione generale della sanità pubblica | 1892 | government | 全文確認 | 6 |
| The Steward's Handbook and Guide to Party Catering — Woodcock Whitehead, Jessup | 1889 | other | 全文確認 | 1 |
| Codex medicamentarius. Pharmacopée française, édition de 1884 République française（1884年2月13日デクレ、商務大臣・公教育美術大臣の副署、専門委員会編纂） | 1884 | government | 全文確認 | 5 |
| amarus — A Latin Dictionary (Lewis & Short), Perseus Digital Library Charlton T. Lewis; Charles Short | 1879 | other | 全文確認 | 3 |
| Codex, pharmacopée française rédigé par ordre du gouvernement (commission des professeurs de la Faculté de médecine et de l'École de pharmacie de Paris) | 1837 | government | 全文確認 | 2 |
| Physiologie du goût, ou Méditations de gastronomie transcendante — Variétés Brillat-Savarin, Jean Anthelme | 1825 | other | 全文確認 | 1 |
| The Balance, and Columbian Repository, Vol. V, No. 19 (May 13, 1806) — reader letter and editorial reply defining “cock tail” Croswell, Harry (editor, attributed reply) | 1806 | other | 全文確認 | 1 |
| ばっけ味噌 宮城県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 3 | |
| ふきのとう味噌 島根県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| のらぼう菜のおひたし 神奈川県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 1 | |
| ดีงูหล้า (องค์ความรู้เพื่อการพัฒนาพื้นที่สูงอย่างยั่งยืน) Highland Research and Development Institute (สถาบันวิจัยและพัฒนาพื้นที่สูง องค์การมหาชน) | government | 全文確認 | 4 | |
| わらびたたき 山形県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 3 | |
| ぜんまいの炒め煮 高知県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| つぼ煮 富山県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| うこぎのほろほろ 岩手県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| いたどりの煮もの 奈良県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| 小あゆの山椒煮 滋賀県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 1 | |
| こねり 大分県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 1 | |
| Goya Chanpuru Ministry of Agriculture Forestry and Fisheries of Japan | government | 全文確認 | 2 | |
| Rau dang dat - Glinus oppositifolius, Molluginaceae Bo mon Duoc lieu, Khoa Duoc, Dai hoc Y Duoc TP. Ho Chi Minh | other | 全文確認 | 2 | |
| Momordica charantia in Flora of China Flora of China Editorial Committee | academic_database | 全文確認 | 0 | |
| SADAO BAI (Siamese Neem Leaf) Thai Herbal Pharmacopoeia; Department of Medical Sciences Ministry of Public Health | government | 全文確認 | 0 | |
| 씀바귀 (Ixeris dentata) Academy of Korean Studies | academic_database | 全文確認 | 4 | |
| Amaro Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 1 | |
| ンジャナバースーネー（ンジャナの和え物） 沖縄県; 健康保養食材・メニュー選定委員会 | government | 全文確認 | 3 | |
| Crepidiastrum lanceolatum (Houtt.) Nakai GBIF Secretariat | academic_database | 全文確認 | 1 | |
| 食用ぎくのおひたし 山形県 農林水産省 | government | 全文確認 | 2 | |
| つわぶきの油炒め 宮崎県 農林水産省 | government | 全文確認 | 2 | |
| 伊豆諸島南部エリア 内閣府 | government | 全文確認 | 2 | |
| かんもち／こおりもち 農林水産省 | government | 全文確認 | 1 | |
| วัฒนธรรมรสขมอ่ำหล่ำของชาวอีสาน บ่ขมบ่แซ่บ! เสาวลักษณ์ เชื้อคำ (Saowaluck Chueakham) | other | 全文確認 | 5 | |
| ต้มขมไส้อ่อน (user-submitted recipe) Wongnai user submission (individual author not attributable) | other | 全文確認 | 1 | |
| วิธีทำ "ส้าจิ๊น" อาหารพื้นบ้านล้านนา กศน.ตำบลบ้านกวาง อำเภอสูงเม่น จังหวัดแพร่ (Sung Men Non-Formal and Informal Education Subdistrict Center, Ban Kwang, Phrae -- a government adult/non-formal education office) | government | 全文確認 | 4 | |
| เกี่ยวกับ (About) -- กิจการน้ำพุร้อนสันกำแพง ตามโครงการพระราชดำริ กิจการน้ำพุร้อนสันกำแพง (San Kamphaeng Hot Spring Enterprise, operated under the Sankamphaeng Cooperative Village Royally Initiated Project) | other | 全文確認 | 1 | |
| ผักเผ็ด (ล้านนาอาหารพื้นบ้าน 食材事典) ศูนย์สนเทศภาคเหนือ สำนักหอสมุด มหาวิทยาลัยเชียงใหม่ | academic_database | 全文確認 | 1 | |
| มะเขือเปราะ สำนักวิทยบริการและเทคโนโลยีสารสนเทศ มหาวิทยาลัยราชภัฏกำแพงเพชร | academic_database | 全文確認 | 1 | |
| มะระขี้นก เทศบาลตำบลแม่ยม (เอกสารเผยแพร่) | government | 全文確認 | 4 | |
| ผักแขยง สรรพคุณและประโยชน์ของผักแขยง สำนักวิทยบริการและเทคโนโลยีสารสนเทศ มหาวิทยาลัยราชภัฏสวนสุนันทา | academic_database | 全文確認 | 2 | |
| ผักพื้นบ้าน...อาหารเป็นยา...รักษาสุขภาพ สถาบันวิจัยและพัฒนาพื้นที่สูง (องค์การมหาชน) | government | 全文確認 | 3 | |
| เคล็ดลับลดความขมจากผักรสขม ภาณุภณ พุทธนานนท์ (โรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต) | academic_database | 全文確認 | 4 | |
| amaro - Vocabolario Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 4 | |
| aperitivo - Vocabolario Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 1 | |
| digestivo - Vocabolario Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 1 | |
| vermut - Enciclopedia Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 4 | |
| china - Enciclopedia Italiana Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 3 | |
| Antonio Benedetto Carpano (Bioglio 24 novembre 1751 - Torino 1815) MuseoTorino (Comune di Torino, Biblioteche Civiche Torinesi) | government | 全文確認 | 1 | |
| Disciplinare di produzione - Radicchio Rosso di Treviso IGP | other | 全文確認 | 4 | |
| Disciplinare di produzione - Radicchio Variegato di Castelfranco IGP | other | 全文確認 | 3 | |
| Le origini (Il Radicchio) | other | 全文確認 | 2 | |
| Carciofo Violetto di Sant'Erasmo (Presidio Slow Food) | other | 全文確認 | 4 | |
| Liquore di Genziana (Sapori del Piemonte blog) | other | 全文確認 | 3 | |
| Cicorie selvatiche o cicorielle Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia | government | 全文確認 | 2 | |
| Fave bianche e cicorie Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia | government | 全文確認 | 2 | |
| Fave novelle e cicorie Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia | government | 全文確認 | 3 | |
| Capriata alla martinese Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia | government | 全文確認 | 1 | |
| Lampascione (Lambascione) o Cipollaccio Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia | government | 全文確認 | 1 | |
| Cicoria ripassata, Sautéed chicory greens roman style: the perfect side dish Turismo Roma (Roma Capitale — official tourism board) | government | 全文確認 | 2 | |
| Roman-style puntarelle Turismo Roma (Roma Capitale — official tourism board) | government | 全文確認 | 3 | |
| Cicoria di catalogna frastagliata di Gaeta (puntarelle) Ente Regionale RomaNatura / Parchi Lazio (Regione Lazio — sistema aree naturali protette) | government | 全文確認 | 1 | |
| Prodotti agroalimentari tradizionali laziali Wikipedia (Italian-language edition, contributors) | other | 全文確認 | 1 | |
| Ripassata — Significato ed etimologia Istituto della Enciclopedia Italiana Treccani | other | 全文確認 | 1 | |
| El mate | government | 全文確認 | 2 | |
| Tipiti (registro de acervo museológico) Museu Histórico Nacional (Brasil) | government | 全文確認 | 1 | |
| Quelites CONABIO (Comisión Nacional para el Conocimiento y Uso de la Biodiversidad) | government | 全文確認 | 2 | |
| Qué nos aportan los quelites CONABIO (Comisión Nacional para el Conocimiento y Uso de la Biodiversidad) | government | 全文確認 | 0 | |
| 旮旮角角贵州史丨古已有之的“牛瘪”食俗，你可知最早出现在什么时候？ 贵州广播电视台（栏目：旮旮角角贵州史） | other | 全文確認 | 4 | |
| 贵州盛宴|了不起的黔东南美食·【干锅牛瘪】 贵州广播电视台（栏目：贵州盛宴） | other | 全文確認 | 3 | |
| 侗族美食牛瘪：深山里的黑暗料理，另外地人闻风丧胆！ 不明（新浪新闻ポータル転載記事） | other | 全文確認 | 4 | |
| 【怪味星球】 从“谈瘪色变”到国际名片：贵州牛瘪的华丽转身 不明（腾讯新闻「怪味星球」栏目） | other | 全文確認 | 0 | |
| NGƯỜI THÁI（ベトナム54民族紹介ページ中のタイ族項） ベトナム政府 Bộ Dân tộc và Tôn giáo（民族宗教部、旧 Ủy ban Dân tộc/cema.gov.vn） | government | 全文確認 | 4 | |
| Nậm pịa - món ăn truyền thống của người Thái Tây Bắc 不明（ベトナム工商省機関紙編集部） | other | 全文確認 | 5 | |
| Đặc sản Nậm Pịa - Món ăn truyền thống độc đáo của dân tộc Thái 不明（Vietravel編集部） | other | 全文確認 | 3 | |
| papaitan / pait (見出し語) Komisyon sa Wikang Filipino (KWF / フィリピン国語委員会) | government | 全文確認 | 3 | |
| Pinapaitan Wikipedia contributors (English-language edition) | other | 全文確認 | 4 | |
| Papaitan Recipe（コメント欄） panlasangpinoy.com（本文はサイト運営者、当該記述は匿名読者のコメント） | other | 全文確認 | 0 | |
| あゆうるか 大分県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| 酒盗（しゅとう）（にっぽん伝統食図鑑） 農林水産省 | government | 全文確認 | 2 | |
| このわた、くちこ 石川県（にっぽん伝統食図鑑） 農林水産省 | government | 全文確認 | 4 | |
| Underberg 12 x 0,02 Liter 44 % Vol. im Karton (商品ページ) Underberg GmbH & Co. KG | other | 全文確認 | 3 | |
| Underberg Online-Shop トップページ（タグライン確認用） Underberg GmbH & Co. KG | other | 全文確認 | 1 | |
| UNICUM keserűlikőr — Hungarikumok Gyűjteménye / Magyar Értéktár Hungarikum Bizottság (ハンガリー農業省 Agrárminisztérium 所管) | government | 全文確認 | 1 | |
| Történet – Zwack Unicum（企業公式沿革ページ、英語版） Zwack Unicum Nyrt. | other | 全文確認 | 2 | |
| Jeppson's Malört — 公式ブランドサイト CH Distillery (Jeppson's Malört) | other | 全文確認 | 1 | |
| Lennarts Bäsk Malörtsbrännvin — 商品ページ Systembolaget | government | 全文確認 | 2 | |
| keserű / üröm（見出し語）— A magyar nyelv értelmező szótára Magyar Tudományos Akadémia Nyelvtudományi Intézete（編）／Akadémiai Kiadó | academic_database | 全文確認 | 0 | |
| Our Story | other | 全文確認 | 1 | |
| 「石鎚黒茶」のご紹介 | government | 全文確認 | 0 | |
| 阿波晩茶の製造技術 文化庁 | government | 全文確認 | 2 | |
| 石鎚黒茶の製造技術 文化庁 | government | 全文確認 | 2 | |
| 東京うど【生産量都内1位】 | government | 全文確認 | 1 | |
| 濃茶と薄茶の違い 公益財団法人 上田流和風堂 | other | 全文確認 | 2 | |
| 濃茶と薄茶 表千家茶道教室薫風会(表千家教授 藤本薫里) | other | 全文確認 | 3 | |
| 抹茶のできるまで 一般財団法人今日庵 裏千家 | other | 全文確認 | 5 | |
| 「回甘」究竟是什么？懂了后你也能一口辩好茶！ 云南龙润茶业 | other | 全文確認 | 1 | |
| 普洱茶品茶术语解读：回甘、生津、喉韵、锁喉 润元昌茶业 | other | 全文確認 | 4 | |
| 焙煎程度とほうじ茶の品質 高知県農業技術センター茶業試験場 | government | 全文確認 | 6 | |
| 県内産荒茶の仕上げ加工技術 高知県農業技術センター茶業試験場 | government | 全文確認 | 3 | |
| 土佐茶の深蒸し茶の火入れ方法および普通蒸し茶とのブレンド割合 高知県農業技術センター茶業試験場 | government | 全文確認 | 2 | |
| 炭火焙煎を考察。コーヒー豆に香りを+αする 幸谷仁志 | other | 全文確認 | 1 | |
| 炭火焙煎コーヒーとは？香りと味わいの全秘密【初心者必見】 | other | 全文確認 | 1 | |
| 焙炉を基礎から知る｜火と湯を整えて家庭で活かす SUZUKI | other | 全文確認 | 1 | |
| 手揉み製茶 文化庁 | government | 全文確認 | 1 | |
| Hot Smoking of Fish (Torry Advisory Note No. 82) Bannerman A McK | government | 全文確認 | 2 | |
| かつおのたたき（高知県） | government | 全文確認 | 3 | |
| 锅巴（辞典項目） 漢典編集部 | other | 全文確認 | 1 | |
| socarrat（La Paraula del Dia） Acadèmia Valenciana de la Llengua | government | 全文確認 | 1 | |
| socarrat（Diccionari General de la Llengua Valenciana） Real Acadèmia de Cultura Valenciana | other | 全文確認 | 1 | |
| تهدیگ（لغتنامه دهخدا） علیاکبر دهخدا（編）; テヘラン大学デフホダー辞典・イラン学研究所 | other | 全文確認 | 1 | |
| تهدیگ（فرهنگ فارسی معین） محمد معین | other | 抄録確認 | 1 | |
| تهدیگ（فرهنگ عمید） حسن عمید | other | 抄録確認 | 1 | |
| お焦げ Wikipedia日本語版コントリビューター | other | 全文確認 | 1 | |
| 炊きたて50年 ―おこげとメイラード反応 タイガー魔法瓶株式会社 | other | 全文確認 | 1 | |
| 「おこげ」の語源は？「お焦げ（おこげ）」から生まれた焦げ付きご飯の名前 運営者不明 | other | 全文確認 | 1 | |
| 湯桶（日本大百科全書） 小学館「日本大百科全書（ニッポニカ）」編集部 | other | 全文確認 | 1 | |
| 湯桶、湯斗（ゆとう）の意味とは 運営者不明 | other | 全文確認 | 1 | |
| SCA Agtron Roast Color Kit Specialty Coffee Association | standard | 全文確認 | 1 | |
| 焙煎・配合・粉砕 全日本コーヒー協会 | other | 全文確認 | 1 | |
| Coffee Decoded: Why is Roast Level so Important to Consumers? Giuliano Peter | other | 全文確認 | 2 | |
| The history and origins of kopi in Singapore Kueh Ryan | other | 全文確認 | 3 | |
| Ipoh white coffee Wikipedia contributors (English-language edition) | other | 全文確認 | 1 | |
| Ipoh White Coffee: The Story Of The Famous Malaysian Drink | other | 全文確認 | 3 | |
| Ipoh White Coffee: The Real Story Behind The Name Mathan Yalinie | other | 全文確認 | 2 | |
| Mengenal Kopi Tiam, Kopi Tradisional Khas Asia | other | 全文確認 | 1 | |
| Beurre noisette — Que signifie le terme « beurre noisette » en cuisine ? chefsimon.com 編集部 | other | 全文確認 | 1 | |
| 麦こがし(むぎこがし)とは — 日本大百科全書(ニッポニカ)・ブリタニカ国際大百科事典 小項目事典 ほか 小学館(日本大百科全書); ブリタニカ・ジャパン(ブリタニカ国際大百科事典) | other | 全文確認 | 1 | |
| 香煎(こうせん)とは — デジタル大辞泉・精選版日本国語大辞典・日本大百科全書 ほか 小学館(デジタル大辞泉、日本大百科全書); 小学館国語辞典編集部(精選版日本国語大辞典) | other | 全文確認 | 1 | |
| Cichorium endivia (Batavia, Endive, Escarole, Frisée) NC State Extension Gardener Plant Toolbox | government | 全文確認 | 2 | |
| Le chicon, l'endive du Nord Ministère de l'Agriculture et de la Souveraineté alimentaire (France) | government | 全文確認 | 1 | |
| Endivia o Indivia — Cichorium endivia Summa Gallicana (lessico botanico-etimologico) | other | 全文確認 | 1 | |
| Indivia — Cichorium endivia L. agraria.org | other | 全文確認 | 2 | |
| Indivia (Enciclopedia Italiana) Treccani — Istituto della Enciclopedia Italiana | other | 全文確認 | 0 | |
| Witloof Chicory (Belgian Endive) Oregon State University, College of Agricultural Sciences | government | 全文確認 | 1 | |
| エンダイブ Wikipedia日本語版 編集者 | other | 全文確認 | 1 | |
| 萩の夏みかん 萩市 | government | 全文確認 | 1 | |
| 甘夏みかん 大分県 | government | 全文確認 | 1 | |
| 小夏 宿毛市 | government | 全文確認 | 1 | |
| 愛南ゴールド（河内晩柑）についてお知らせします 愛南町 | government | 全文確認 | 2 | |
| 渋い(コトバンク項目、精選版日本国語大辞典ほか収録) 小学館(精選版日本国語大辞典) | other | 全文確認 | 2 | |
| 「実用作物栽培学」ニガウリ（ゴーヤ） | other | 全文確認 | 1 | |
| 野菜の区分について教えてください。 農林水産省 消費・安全局消費者行政・食育課 | government | 全文確認 | 1 | |
| わかやま食材テロワール「八朔（はっさく）」 和歌山県 農林水産部 農林水産政策局 食品流通課 | government | 全文確認 | 3 | |
| たけのこの味噌煮 富山県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 6 | |
| モミジガサ Wikipedia日本語版 編集者 | other | 全文確認 | 0 | |
| 春は苦味をたのしむ｜日本の季節を楽しむ暮らし 暦生活編集部 | other | 全文確認 | 1 | |
| 石塚左玄の紹介（食育） 福井市 | government | 全文確認 | 1 | |
| 【春の皿には苦味を盛れ】春の味覚を楽しめる季節です。 職人.comブログ編集部 | other | 全文確認 | 3 | |
| 「春の皿には苦味を盛れ」の意味とは？ スポーツナビコラム編集部 | other | 全文確認 | 1 | |
| 「食育」という言葉の初出といわれる石塚左玄『食物養生法』を探している。 国立国会図書館 レファレンス協同データベース | government | 全文確認 | 1 | |
| 蕗の薹（ふきのとう、ふきのたう） 初春 きごさい歳時記編集部 | other | 全文確認 | 1 | |
| たらの芽（たらのめ）仲春 きごさい歳時記編集部 | other | 全文確認 | 1 | |
| 「五行」とは｜東洋医学とは？ 北海道鍼灸専門学校 | other | 全文確認 | 1 | |
| 五行学説（五行色体）② 薬膳小町編集部 | other | 全文確認 | 1 | |
| ほろ苦い（見出し語）— コトバンク（精選版日本国語大辞典・デジタル大辞泉） 小学館（精選版日本国語大辞典・デジタル大辞泉） | other | 全文確認 | 3 | |
| ほろ（見出し語、接頭辞）— コトバンク（精選版日本国語大辞典・デジタル大辞泉） 小学館（精選版日本国語大辞典・デジタル大辞泉） | other | 全文確認 | 1 | |
| 「ほろ苦」「ほろにが」全文検索結果 — Aozorasearch 青空文庫全文検索 Aozorasearch（有志運営の非公式検索ツール、Groonga/Rroonga使用） | other | 全文確認 | 1 | |
| amarognolo（見出し語）— Treccani Vocabolario Istituto della Enciclopedia Italiana Treccani | other | 全文確認 | 1 | |
| Bittersweet — Merriam-Webster Dictionary Merriam-Webster | other | 全文確認 | 1 | |
| あんこうの共酢 茨城県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| あんこうのとも和え 福島県（うちの郷土料理） 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| 鮟肝(アンキモ)とは — デジタル大辞泉・精選版日本国語大辞典・世界の料理がわかる辞典 小学館(デジタル大辞泉); 小学館国語辞典編集部(精選版日本国語大辞典); 講談社(世界の料理がわかる辞典) | other | 全文確認 | 2 | |
| カワハギ（市場魚貝類図鑑） ぼうずコンニャク株式会社 | other | 全文確認 | 1 | |
| Caramelizing Sugar for Baking and Pastry Recipes The Culinary Institute of America | other | 全文確認 | 2 | |
| La auténtica tarta de queso de La Viña (product page) La Viña (restaurant, San Sebastián) | other | 全文確認 | 1 | |
| Le Beccherie — Ristorante Treviso (official site, tiramisu history) Le Beccherie (restaurant, Treviso) | other | 全文確認 | 1 | |
| Tiramisu of Treviso in the 1981 magazine Vin Veneto Dolcefreddo Moralberti S.r.l. | other | 全文確認 | 1 | |
| Ma il tiramisù è veneto o friulano? AIFB (Associazione Italiana Food Blogger) | other | 全文確認 | 1 | |
| What is Affogato: Definition and Meaning La Cucina Italiana (editorial) | other | 全文確認 | 1 | |
| History of Campari Campari Group | other | 全文確認 | 3 | |
| Campari Bitter: the Italian Red Spirit since 1860 Campari Group | other | 全文確認 | 3 | |
| How to Make a Negroni: Ingredients and Recipe Campari Group | other | 全文確認 | 1 | |
| The Aperol brand history Aperol (Campari Group) | other | 全文確認 | 1 | |
| Discover Aperol FAQ Aperol (Campari Group) | other | 全文確認 | 8 | |
| History | Gruppo Montenegro Gruppo Montenegro | other | 全文確認 | 1 | |
| Amaro Montenegro 公式サイト トップページ（製品ボトルラベル画像） Montenegro S.r.l. | other | 全文確認 | 1 | |
| Our Story - Amaro Montenegro | One Spirit, Endless Possibilities Montenegro Americas (Gruppo Montenegro) | other | 全文確認 | 4 | |
| MASTER DISTILLERS FOR FOUR GENERATIONS Gruppo Caffo 1915 | other | 全文確認 | 1 | |
| Capo's secrets – History, ingredients and awards of Vecchio Amaro del Capo Distilleria Caffo | other | 全文確認 | 4 | |
| Cynar Spritz: Contro il Logorio della Vita Moderna Cynar (Campari Group) | other | 全文確認 | 8 | |
| Negroni – IBA Official Cocktail International Bartenders Association | other | 全文確認 | 2 | |
| Americano – IBA Official Cocktail International Bartenders Association | other | 全文確認 | 2 | |
| Spritz – IBA Official Cocktail International Bartenders Association | other | 全文確認 | 3 | |
| IBA Official Cocktail List International Bartenders Association | other | 全文確認 | 1 | |
| Patè di fegatini di pollo toscani Andrea Tibaldi | other | 全文確認 | 1 | |
| Crostini di fegatini al modo toscano la cheffa miranda（ブログ運営者） | other | 全文確認 | 1 | |
| Déveiner votre foie gras facilement Chez Cazalier（フォアグラ生産者） | other | 全文確認 | 1 | |
| Comment préparer et servir le foie gras cru ? Maison Ramajo（フォアグラ生産者） | other | 全文確認 | 1 | |
| Leberwurst Wikipedia contributors (German-language edition) | other | 全文確認 | 2 | |
| Hocherhitzungsgeschmack bei Leberwurst（研究プロジェクト概要） Fachgebiet Lebensmittelmaterialwissenschaft, Universität Hohenheim | government | 全文確認 | 1 | |
| Leber (Lebensmittel) Wikipedia contributors (German-language edition) | other | 全文確認 | 1 | |
| Crostini neri toscani Wikipedia contributors (Italian-language edition) | other | 全文確認 | 0 | |
| 21 CFR 163.123 Sweet chocolate United States Food and Drug Administration | standard | 全文確認 | 2 | |
| 21 CFR 163.130 Milk chocolate United States Food and Drug Administration | standard | 全文確認 | 2 | |
| テイスティングの仕方 Valrhona | other | 全文確認 | 1 | |
| ヴァローナ グアナラ70％ 1kg 商品ページ プロフーズ株式会社（ヴァローナ製品説明を掲載） | other | 全文確認 | 1 | |
| 「サンキスト100％贅沢果汁 濃いグレープフルーツ」10月13日（火）より新発売 森永乳業株式会社 | other | 全文確認 | 1 | |
| 八朔（はっさく）果汁の業務用・仕入れ・卸ページ 株式会社伊藤農園 | other | 全文確認 | 1 | |
| カンパリ（Campari 公式日本語サイト） | other | 全文確認 | 0 | |
| アペロール、イタリアンオレンジのアペリティーボ｜アペロール | other | 全文確認 | 0 | |
| アマーロ モンテネグロ | フードライナー | イタリアワイン・イタリア食材 | other | 全文確認 | 0 | |
| UNICUM（ウニクム）｜国分グループ本社株式会社 | other | 全文確認 | 0 | |
| カッフォ ヴェッキオ・アマーロ・デル・カーポ | イタリアワイン・イタリア食材の通販ならカ・モンテ | other | 全文確認 | 0 | |
| フェルネット ブランカ Fernet Branca | other | 全文確認 | 0 | |
| 第139号：ドイチャンコーヒー：農林水産省 | government | 全文確認 | 0 | |
| 第138号：ドイトンコーヒー：農林水産省 | government | 全文確認 | 0 | |
| チーズとは？ 意味や使い方 - コトバンク | other | 全文確認 | 0 | |
| クランベリーとは？ 意味や使い方 - コトバンク | other | 全文確認 | 0 | |
| クロスグリとは？ 意味や使い方 - コトバンク | other | 全文確認 | 0 | |
| コケモモ - コトバンク | other | 全文確認 | 0 | |
| フォアグラ - Wikipedia | other | 全文確認 | 0 | |
| イポーホワイトコーヒー - Wikipedia | other | 全文確認 | 0 | |
| コピ - Wikipedia | other | 全文確認 | 0 | |
| Leberwurst(ドイツ語)の日本語訳、読み方は - コトバンク 独和辞典 | other | 全文確認 | 0 | |
| トン族（コトバンク） | other | 全文確認 | 0 | |
| 華僑（Wikipedia日本語版） | other | 全文確認 | 0 | |
| ネグローニ（コトバンク） | other | 全文確認 | 0 | |
| アフォガート（コトバンク） | other | 全文確認 | 0 | |
| クレームブリュレ（コトバンク） | other | 全文確認 | 0 | |
| ティラミス（コトバンク） | other | 全文確認 | 0 | |
| コルドバ州（コトバンク） | other | 全文確認 | 0 | |
| スンニュン（Wikipedia日本語版） | other | 全文確認 | 0 | |
| イタリア系アルゼンチン人（Wikipedia日本語版） | other | 全文確認 | 0 | |
| スプリッツ（Wikipedia日本語版） | other | 全文確認 | 0 | |
| アメリカーノ (カクテル)（Wikipedia日本語版） | other | 全文確認 | 0 | |
| フジマメ（日本大学薬学部薬用植物園） | other | 全文確認 | 0 | |
| トピック（維管束植物）｜沖縄県レッドデータブック | government | 全文確認 | 0 | |
| カラメル化とは（栄養・生化学辞典） | other | 全文確認 | 0 | |
| コピ | other | 全文確認 | 0 | |
| チューニョ | other | 全文確認 | 0 | |
| クロロゲン酸とは | other | 全文確認 | 0 | |
| メントールをはじめとする冷感物質による苦味受容体の阻害 | other | 全文確認 | 0 | |
| TAS2R38の遺伝子多型と食行動及びPTCの苦味感受性変化との関係 | journal_article | 全文確認 | 0 | |
| アクアビットとは — 日本大百科全書(ニッポニカ)・デジタル大辞泉 ほか 小学館(日本大百科全書、デジタル大辞泉) ほか | other | 全文確認 | 0 | |
| チューニョ — ウィキペディア日本語版 Wikipedia日本語版編集者 | other | 全文確認 | 0 | |
| レバーとは — デジタル大辞泉・精選版日本国語大辞典・日本大百科全書 ほか 小学館(デジタル大辞泉、日本大百科全書) ほか | other | 全文確認 | 0 | |
| ルピナス属 — ウィキペディア日本語版 Wikipedia日本語版編集者 | other | 全文確認 | 0 | |
| ガストリックとは — デジタル大辞泉 小学館(デジタル大辞泉) | other | 全文確認 | 0 | |
| 安息香酸デナトニウムとは？ 意味や使い方 - コトバンク（デジタル大辞泉） 小学館（デジタル大辞泉） | other | 全文確認 | 0 | |
| ルチンとは？ 意味や使い方 - コトバンク（デジタル大辞泉・日本大百科全書ほか） 小学館（デジタル大辞泉・日本大百科全書）; 三省堂（化学辞典）ほか | other | 全文確認 | 0 | |
| タイのコーヒーについて | 【公式】タイ国政府観光庁 タイ国政府観光庁（Tourism Authority of Thailand） | government | 全文確認 | 0 | |
| ピエモンテ州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典） 小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典） | other | 全文確認 | 0 | |
| プーリア州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典） 小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典） | other | 全文確認 | 0 | |
| ラツィオ州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典） 小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典） | other | 全文確認 | 0 | |
| certosino — Vocabolario Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 0 | |
| elisir — Vocabolario Istituto della Enciclopedia Italiana | academic_database | 全文確認 | 2 | |
| Officina profumo farmaceutica di S. Maria Novella Ministero della Cultura — SIUSA (Sistema Informativo Unificato per le Soprintendenze Archivistiche) | government | 全文確認 | 3 | |
| Storia - Amaro Averna Averna S.p.A.（Gruppo Campari） | other | 全文確認 | 2 | |
| Liquore Strega Strega Alberti Benevento S.p.A. | other | 全文確認 | 2 | |
| 苦い | other | 全文確認 | 4 | |
| 苦み | other | 全文確認 | 4 | |
| 苦味 | other | 全文確認 | 1 | |
| 蘞い | other | 全文確認 | 4 | |
| 苦 | other | 全文確認 | 6 | |
| 苦虫 | other | 全文確認 | 1 | |
| 苦虫を噛み潰したよう | other | 全文確認 | 1 | |
| 良薬は口に苦し | other | 全文確認 | 2 | |
| 甘苦（教育部《重編國語辭典修訂本》見出し語） 中華民国教育部 | other | 全文確認 | 3 | |
| 苦澀（教育部《重編國語辭典修訂本》見出し語） 中華民国教育部 | other | 全文確認 | 2 | |
| 苦（漢典 zdic.net 見出し語） 漢典編集部 | other | 全文確認 | 7 | |
| 孔子家語 六本（中国哲学書電子化計画） | other | 全文確認 | 1 | |
| 쓰다（国立国語院 標準国語大辞典 見出し語） 国立国語院 (국립국어원) | other | 全文確認 | 2 | |
| 쓴맛（国立国語院 標準国語大辞典 見出し語） 国立国語院 (국립국어원) | other | 全文確認 | 1 | |
| 씁쓸하다（国立国語院 標準国語大辞典 見出し語） 国立国語院 (국립국어원) | other | 全文確認 | 1 | |
| 쌉싸름하다（国立国語院 標準国語大辞典 見出し語） 国立国語院 (국립국어원) | other | 全文確認 | 1 | |
| Bitter — Merriam-Webster Dictionary Merriam-Webster | other | 全文確認 | 3 | |
| Bitter — Etymology, Origin & Meaning (etymonline) Douglas Harper (etymonline.com) | other | 全文確認 | 1 | |
| amer — CNRTL (Trésor de la langue française informatisé) Centre National de Ressources Textuelles et Lexicales (CNRS/ATILF) | other | 全文確認 | 3 | |
| amargo, amarga — Diccionario de la lengua española (DLE) Real Academia Española／Asociación de Academias de la Lengua Española | other | 全文確認 | 3 | |
| amargo — Dicionário Priberam da Língua Portuguesa Priberam Informática | other | 全文確認 | 3 | |
| bitter — Digitales Wörterbuch der deutschen Sprache (DWDS) Berlin-Brandenburgische Akademie der Wissenschaften | other | 全文確認 | 3 | |
| サンキスト 100%オレンジ | other | 全文確認 | 1 | |
| サンキスト 100％グレープフルーツブレンド | other | 全文確認 | 1 | |
| サンキスト 100％オレンジブレンド | other | 全文確認 | 1 | |
| トロピカーナ 100％ まるごと果実感 グレープフルーツ 900ml 紙（ゲーブルトップ） | other | 全文確認 | 1 | |
| キレートレモン｜ポッカサッポロ | other | 全文確認 | 1 | |
| なっちゃん オレンジ 425mlペット 商品情報（カロリー・原材料） | other | 全文確認 | 2 | |
| サントリー C.C.Lemon | other | 全文確認 | 1 | |
| Dole® グレープフルーツミックス 100% | other | 全文確認 | 1 | |
| POM ポンジュース（800mlペット） | other | 全文確認 | 1 | |
| 温州しぼり(30本)｜旬の会ラインナップ | other | 全文確認 | 2 | |
| みかんジュース｜無添加100%ストレート果汁ドリンク | other | 全文確認 | 4 | |
| 甘夏ジュース | other | 全文確認 | 1 | |
| 伊予柑ジュース | other | 全文確認 | 1 | |
| はっさくジュース | other | 全文確認 | 1 | |
| ジューシーフルーツジュース720ml（河内晩柑） | other | 全文確認 | 2 | |
| 温州みかんジュース720ml | other | 全文確認 | 0 | |
| 熊本 デコポン® ストレート | other | 全文確認 | 1 | |
| くまもとの晩柑しぼり | other | 全文確認 | 2 | |
| ごっくん馬路村 | other | 全文確認 | 1 | |
| ゆずしぼり | other | 全文確認 | 1 | |
| Présentation rapide Monastère de la Grande Chartreuse (Ordre des Chartreux) | other | 全文確認 | 2 | |
| Amaro benedettino 0,70 cl（製品ページ） Santuario di Montevergine（Padri Benedettini di Montevergine） | other | 全文確認 | 2 | |
| Liquori dei padri benedettini di Montevergine Santuario di Montevergine | other | 全文確認 | 0 | |
| Our Story Officina Profumo-Farmaceutica di Santa Maria Novella | other | 全文確認 | 2 | |
| 香ばしい（デジタル大辞泉、コトバンク経由） 小学館（デジタル大辞泉編集部） | other | 全文確認 | 1 | |
| イチョウ（特産果樹 品目別基本技術・データ集） 公益財団法人中央果実協会 | government | 全文確認 | 0 | |
| 銀杏（ぎんなん）はどんな味？苦い？｜美味しい食べ方と下処理・旬・栄養・保存方法 やまだまゆみ（和ごころごはん帖） | other | 全文確認 | 2 | |
| 食用菊の基本の下ごしらえ いつもの食卓でたのしむ重陽の節句 鈴木かゆ（お粥研究家） | other | 全文確認 | 2 | |
| 食用菊 もってのほか かきのもとのゆで方 FoodsLink（フーズリンク） | other | 全文確認 | 1 | |
| Processing Cocoa International Cocoa Organization | government | 全文確認 | 3 | |
| あけびの味噌詰め焼き／あけびの油焼き 山形県 農林水産省 | government | 全文確認 | 1 | |
| アケビ種子油及び果皮の調理学的特性と栄養学的評価に関する研究 鈴木 景子 | thesis | 抄録確認 | 2 | |
| 煮あえっこ 青森県 農林水産省 | government | 全文確認 | 2 | |
| ぜんまいの煮物 新潟県 農林水産省 | government | 全文確認 | 2 | |
| コゴミ（クサソテツ） 和歌山県西牟婁振興局農林水産振興部農業水産振興課 | government | 全文確認 | 3 | |
| イタドリの塩蔵（いたどりのえんぞう） 農林水産省 | government | 全文確認 | 2 | |
| いたどりの下処理と保存の仕方 高知県農業振興部 農産物マーケティング戦略課 | government | 全文確認 | 2 | |
| たけのこの水煮（たけのこのみずに） 農林水産省 | government | 全文確認 | 2 | |
| カワハギ 東京都島しょ農林水産総合センター | government | 全文確認 | 1 | |
| 漁師の食卓 秋冬 徳島県 | government | 全文確認 | 1 | |
| わらびたたき 秋田県農林水産部農林政策課 | government | 全文確認 | 1 | |
| 食品詳細 野菜類／（うど類）／やまうど／茎／生 文部科学省 | government | 全文確認 | 1 | |
| 行者にんにくしょうゆ漬け 農林水産省 | government | 全文確認 | 2 | |
| うるい 山形県山菜・きのこ振興会 | other | 全文確認 | 1 | |
| ゴーヤーチャンプルー 沖縄県 農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 | government | 全文確認 | 2 | |
| チャンプルースタディレシピ集 改訂第2版 等々力英美（責任編集）; 大屋祐輔; 佐々木敏（監修）; 西大八重子（調理およびレシピ作成） | other | 全文確認 | 2 | |
| Stamnagathi | Agricultural Coop. of Gramvoussa Agricultural Coop. of Gramvoussa | other | 全文確認 | 3 | |
| 山菜採りシリーズ⑫ ウルイ(オオバキボウシ) あきた森づくり活動サポートセンター | other | 全文確認 | 1 | |
| キユーピー シーザーサラダドレッシング（家庭用、180ml）商品情報ページ キユーピー株式会社 | other | 全文確認 | 2 | |
| キユーピーテイスティドレッシング シーザー オリーブオイル入り 商品情報ページ キユーピー株式会社 | other | 全文確認 | 2 | |
| キユーピー深煎りごまドレッシング（180ml）商品情報ページ キユーピー株式会社 | other | 全文確認 | 2 | |
| ミツカン 金のごまだれ 焙煎荒挽き仕上げ 商品情報ページ 株式会社Mizkan | other | 全文確認 | 2 | |
| リケンのノンオイル 青じそ 商品情報ページ 理研ビタミン株式会社 | other | 全文確認 | 2 | |
| キユーピーフレンチドレッシング（白）商品情報ページ キユーピー株式会社 | other | 全文確認 | 2 | |
| キユーピーフレンチドレッシング（セパレート）商品情報ページ キユーピー株式会社 | other | 全文確認 | 2 | |
| シーザーサラダ（山田慶介シェフのレシピ） 山田慶介（熟成肉×WINE Trattoria Cordiale 人形町） | other | 全文確認 | 2 | |
| 簡単手作りごまドレッシングのレシピ/作り方 冨田ただすけ（白ごはん.com） | other | 全文確認 | 1 | |
| 春菊の基本情報 キユーピー株式会社 | other | 全文確認 | 2 |