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Cited by in F6Publishing
For: Ke J, Cheng J, Luo Q, Wu H, Shen G, Zhang Z. Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14. Food Chem 2021;338:127816. [PMID: 32818866 DOI: 10.1016/j.foodchem.2020.127816] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Shi Y, Zhang S, Sun K, Wang X, Jiang J, Luo L, Zeng L. Characterization of bitter taste theacrine in Pu-erh tea. Journal of Food Composition and Analysis 2022;106:104331. [DOI: 10.1016/j.jfca.2021.104331] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
2 Huang S, Zhang T, Li H, Zhang M, Liu X, Xu D, Wang H, Shen Z, Wu Q, Tao J, Xia W, Xie X, Liu F. Flexible Tongue Electrode Array System for In Vivo Mapping of Electrical Signals of Taste Sensation. ACS Sens 2021;6:4108-17. [PMID: 34757732 DOI: 10.1021/acssensors.1c01621] [Reference Citation Analysis]
3 Cheng J, Ke J, Hou X, Li S, Luo Q, Shen G, Wu H, Li M, Liu X, Chen A, Zhang Z. Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods. Food Packaging and Shelf Life 2021;29:100716. [DOI: 10.1016/j.fpsl.2021.100716] [Reference Citation Analysis]