The Taste of Health: Nature’s Bitter Gifts
Author:
Publisher
Ovid Technologies (Wolters Kluwer Health)
Subject
Nutrition and Dietetics
Reference23 articles.
1. Phytochemicals
2. Bitter taste, phytonutrients, and the consumer: a review
3. TASTE PREFERENCES AND FOOD INTAKE
4. Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
5. Tea polyphenols: prevention of cancer and optimizing health
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2. Altering salivary protein profile can decrease aversive oromotor responding to quinine in rats;Physiology & Behavior;2020-09
3. Taste, cost, convenience, and food choices;Present Knowledge in Nutrition;2020
4. Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review;Nutrients;2019-05-24
5. Mechanistic role of plant-based bitter principles and bitterness prediction for natural product studies II: prediction tools and case studies;Physical Sciences Reviews;2019-05-03
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