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For: Duggan T, Dawid C, Baur S, Hofmann T. Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers. J Agric Food Chem 2020;68:11524-34. [DOI: 10.1021/acs.jafc.0c04853] [Cited by in Crossref: 7] [Cited by in F6Publishing: 10] [Article Influence: 2.3] [Reference Citation Analysis]
Number Citing Articles
1 Yan J, Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction. Compr Rev Food Sci Food Saf 2023;22:187-232. [PMID: 36382875 DOI: 10.1111/1541-4337.13067] [Reference Citation Analysis]
2 Yu H, Li Q, Xie J, Chen C, Lou X, Ai L, Tian H. Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments. J Agric Food Chem 2022. [PMID: 36183262 DOI: 10.1021/acs.jafc.2c02867] [Reference Citation Analysis]
3 Li Y, Gao C, Wang Y, Fan M, Wang L, Qian H. Analysis of the aroma volatile compounds in different stabilized rice bran during storage. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134753] [Reference Citation Analysis]
4 Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022;21:3867-909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Cited by in Crossref: 11] [Cited by in F6Publishing: 10] [Article Influence: 11.0] [Reference Citation Analysis]
5 Dong Q, Li J, Liu L, Aisa HA, Yili A. Unusual ring B-seco isosteroidal alkaloid, yibeiglycoalkaloids A-E from Fritillaria pallidiflora schrenk. Phytochemistry 2022;203:113351. [PMID: 35973613 DOI: 10.1016/j.phytochem.2022.113351] [Reference Citation Analysis]
6 Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111262] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
7 Raletsena MV, Mdlalose S, Bodede OS, Assress HA, Woldesemayat AA, Modise DM. 1H-NMR and LC-MS Based Metabolomics Analysis of Potato (Solanum tuberosum L.) Cultivars Irrigated with Fly Ash Treated Acid Mine Drainage. Molecules 2022;27:1187. [PMID: 35208975 DOI: 10.3390/molecules27041187] [Reference Citation Analysis]
8 Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021;:1-41. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
9 Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.). J Agric Food Chem 2021;69:8768-76. [PMID: 34324814 DOI: 10.1021/acs.jafc.1c02889] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
10 Baur S, Frank O, Hausladen H, Hückelhoven R, Hofmann T, Eisenreich W, Dawid C. Biosynthesis of α-solanine and α-chaconine in potato leaves (Solanum tuberosum L.) - A 13CO2 study. Food Chem 2021;365:130461. [PMID: 34229992 DOI: 10.1016/j.foodchem.2021.130461] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]