Keywords: Fungiform papillae; 6-n-propylthiouracil; Bitterness; Sugar use
مقالات ISI (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: A; additive genetic variance component; C; common environment variance component; CA; citric acid; CP; capsaicin; CR; cognitive restraint; CSF; Craving for Sweet Foods; D; genetic dominant variance component; DZ; dizygotic; E; unique environment variance
Keywords: Fat perception; 6-n-Propylthiouracil; Fungiform papilla; Saliva flow; Fat intake; Breakfast buffet
Keywords: 6-n-Propylthiouracil; PROP phenotype; Eating attitudes; Body weight; Children;
Association of TAS2R38 polymorphism with measures of adiposity in Indian population
Keywords: Body mass index (BMI); TAS2R38 gene; phenylthiocarbamide (PTC); India; BMI; Body mass Index; PTC; phenylthiocarbamide; PROP; 6-n-Propylthiouracil; DNA; Deoxyribonucleic acid; PCR; Polymerase chain reaction; RFLP; restriction fragment length polymorphism;
Orosensory detection of bitter in fat-taster healthy and obese participants: Genetic polymorphism of CD36 and TAS2R38
Keywords: Obesity; Fat taste; Bitter taste; Genetic polymorphism; BMI; body weight index; LA; linoleic acid; PROP; 6-n-propylthiouracil; SNP; single nucleotide polymorphism;
Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters
Keywords: Children; Vegetables; Eating behaviors; Herbs; Spices; 6-n-Propylthiouracil;
Recognition of phenylthiocarbamide (PTC) in taste test is related to blood group B phenotype, females, and risk of developing food allergy: a cross-sectional Brazilian-based study
Keywords: PTC; phenylthiocarbamide; PROP; 6-n-propylthiouracil; Anti-nutritional factors; Phenylthiocarbamide (PTC) taste sensitivity; Food allergy; ABO/Rh blood groups; Food preference;
Variant in a common odorant-binding protein gene is associated with bitter sensitivity in people
Keywords: PROP; 6-n-propylthiouracil; T2Rs; bitter taste receptors; PTC; phenylthiocarbamide; OBPIIa; olfactory binding protein; gLMS; Labeled Magnitude Scale; Bitter taste; Olfaction; Smell; Olfactory binding protein; Individual differences; PROP;
Relationship of 6-n-Propylthiouracil Taste Intensity and Chili Pepper Use with Body Mass Index, Energy Intake, and Fat Intake within an Ethnically Diverse Population
Keywords: 6-n-propylthiouracil; Hot chili pepper; Energy intake; Fat intake; Body mass index
ResearchResearch and Practice InnovationsRacial Differences between African Americans and Asian Americans in the Effect of 6-n-propylthiouracil Taste Intensity and Food Liking on Body Mass Index
Keywords: 6-n-propylthiouracil; Obesity; African Americans; Asian Americans;
Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts
Keywords: Taste genetics; PROP; 6-n-Propylthiouracil; Foodies; Wine expertise; Super-tasters
The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat
Keywords: Fat perception; Pressure perception; 6-n-Propylthiouracil; Fungiform papilla; Saliva flow; R-Index
6-n-Propylthiouracil taster status not related to reported cruciferous vegetable intake among ethnically diverse children
Keywords: BMI; body mass index; EI; energy intake; Ht; height; LMS; Labeled Magnitude Scale; MVPA; moderate to vigorous physical activity; NDSR; Nutrient Data System for Research; PA; physical activity; pER; predicted energy requirement; PROP; 6-n-propylthiouracil;
Greater energy intake from a buffet meal in lean, young women is associated with the 6-n-propylthiouracil (PROP) non-taster phenotype
Keywords: 6-n-Propylthiouracil; PROP phenotype; Diet variety; Diet selection; Food intake;
Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance
Keywords: Whole wheat; Refined wheat; Whole grain; Bread; Bitterness; PROP; 6-n-Propylthiouracil; Fungiform papillae
Thermal taste, PROP responsiveness, and perception of oral sensations
Keywords: Papillae; Taste; Flavour; Tactile; Temperature; Thermal taste; 6-n-propylthiouracil; Perception; Sensation; Saliva; Psychophysics; Genetic variation
Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents
Keywords: Children; Obesity; 6-n-Propylthiouracil; Energy intake
Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional study
Keywords: Creaminess; 6-n-Propylthiouracil; Dairy products; Consumers;