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Cited by in F6Publishing
For: 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]
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1 Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods 2022;11:2919. [PMID: 36141046 DOI: 10.3390/foods11182919] [Reference Citation Analysis]
2 Cornelis MC, van Dam RM. Genetic determinants of liking and intake of coffee and other bitter foods and beverages. Sci Rep 2021;11:23845. [PMID: 34903748 DOI: 10.1038/s41598-021-03153-7] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
3 Keestra S, Miabangana ES, Chaudhary N, Derkx I, Sikka G, Salali GD. Bitter taste perception in BaYaka hunter-gatherers.. [DOI: 10.1101/2021.11.25.469973] [Reference Citation Analysis]
4 Huang Y, Pu D, Hao Z, Yang X, Zhang Y. The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis. Foods 2021;10:2709. [PMID: 34828990 DOI: 10.3390/foods10112709] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]