出典台帳（38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 | 抄録確認 | 3 |
| Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication Wang S; Smyth HE; Olarte Mantilla SM; Stokes JR; Smith PA / doi:10.1093/chemse/bjae016 | 2024 | review | 抄録確認 | 3 |
| Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review Putri DN; De Steur H; Juvinal JG; Gellynck X; Schouteten JJ / doi:10.1111/1750-3841.17006 | 2024 | review | 抄録確認 | 1 |
| Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D / doi:10.1021/acs.jafc.4c06506 | 2024 | journal_article | 抄録確認 | 5 |
| Quinine (21 CFR §172.575) U.S. Food and Drug Administration | 2023 | government | 全文確認 | 1 |
| Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation Deng S; Zhang G; Olayemi Aluko O; Mo Z; Mao J; Zhang H; Liu X; Ma M; Wang Q; Liu H / doi:10.1016/j.foodres.2022.111262 | 2022 | review | 抄録確認 | 2 |
| 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 | 抄録確認 | 2 |
| Overlapping activation pattern of bitter taste receptors affect sensory adaptation and food perception Lang R; Lang T; Dunkel A; Ziegler F; Behrens M / doi:10.3389/fnut.2022.1082698 | 2022 | journal_article | 抄録確認 | 7 |
| 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 |
| 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 | 抄録確認 | 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 | 抄録確認 | 2 |
| 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 | 抄録確認 | 2 |
| 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 | 抄録確認 | 2 |
| 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 | 抄録確認 | 5 |
| การสกัดผักคราดหัวแหวน Mahidol University Medicinal Plant Information Center | 2019 | academic_database | 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 | 3 |
| 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 | 6 |
| 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 | 3 |
| 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 | 抄録確認 | 5 |
| 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 | 4 |
| The Taste of Caffeine Poole RL; Tordoff MG / doi:10.1089/jcr.2016.0030 | 2017 | review | 抄録確認 | 1 |
| 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 | 抄録確認 | 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 |
| 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 | 抄録確認 | 5 |
| 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 | 抄録確認 | 3 |
| 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 | 抄録確認 | 1 |
| TRPs in taste and chemesthesis Roper SD / doi:10.1007/978-3-319-05161-1_5 | 2014 | review | 抄録確認 | 1 |
| Food vibrations: Asian spice sets lips trembling Hagura N; Barber H; Haggard P / doi:10.1098/rspb.2013.1680 | 2013 | journal_article | 抄録確認 | 2 |
| 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 | 抄録確認 | 2 |
| Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016) International Organization for Standardization | 2008 | standard | 抄録確認 | 2 |
| 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 | 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 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 |
| 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 | 抄録確認 | 3 |
| 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 | 1 |