STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES-Reference-Cited by-同舟云学术

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STRUCTURAL FUNCTIONS AND TASTE IN THE SUGAR SERIES: THE STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGUES

Published:1976-11 Issue:6 Volume:41 Page:1403-1407
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BIRCH G. G.,LEE C. K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01182.x/fullpdf

Reference22 articles.

1. G.G. Birch, P. Schudel, and J. Solms, 1975 , Structure activity relationships in the taste of sugar molecules . In "Structure Activity Relationships in Chemoreception," Proc. 2nd ECRO Minisymposium. Aurich.

2. A quantitative investigation of Shallenberger's sweetness hypothesis

3. Structural basis of and interaction between sweetness and bitterness in sugars

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates;Food Chemistry;2010-03-15

2. Bulk sweet tasting compounds in food product development;Optimising Sweet Taste in Foods;2006

3. Industrial Production and Higher Application of Functional .BETA.-Glucooligosaccharides Having a Bitter Taste;Journal of Applied Glycoscience;2005

4. Sweet–bitter interactions and the solution properties of chlorinated sugars;Food Chemistry;1999-01

5. Bitterness of sweeteners as a function of concentration;Brain Research Bulletin;1995-01

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