Neohesperidin Dihydrochalcone is Not a Taste Enhancer in Aqueous Sucrose Solutions

By Kroeze J.H.A.  

Chemical Senses, Vol. 25, Iss. 5, 2000-10 ,pp. : 555-559

Oxford University Press

Access to resources Recommend Favorite

Genetic Taste Responses to 6- n -Propylthiouracil Among Adults: a Screening Tool for Epidemiological Studies

By Drewnowski A.  

Chemical Senses, Vol. 26, Iss. 5, 2001-06 ,pp. : 483-489

Oxford University Press

Access to resources Recommend Favorite

Application of a liquid chromatography–tandem mass spectrometry method to the pharmacokinetics, bioavailability and tissue distribution of neohesperidin dihydrochalcone in rats

By Wang Xianqin   Pan Yu   Jianshe Ma   Shi Shaohua   Zheng Xiaoyong   Xiang Zheng  

Xenobiotica, Vol. 44, Iss. 6, 2014-06 ,pp. : 555-561

Informa Healthcare

Access to resources Recommend Favorite

Understanding Creaminess Perception of Dairy Products Using Free-Choice Profiling and Genetic Responsivity to 6- n -Propylthiouracil

By Kirkmeyer Sarah V.   Tepper Beverly J.  

Chemical Senses, Vol. 28, Iss. 6, 2003-07 ,pp. : 527-536

Oxford University Press

Access to resources Recommend Favorite

Heritability and Genetic Covariation of Sensitivity to PROP, SOA, Quinine HCl, and Caffeine

By Hansen Jonathan L.   Reed Danielle R.   Wright Margaret J.   Martin Nicholas G.   Breslin Paul A. S.  

Chemical Senses, Vol. 31, Iss. 5, 2006-06 ,pp. : 403-413

Oxford University Press

Access to resources Recommend Favorite