Search details
1.
Taste of common prebiotic oligosaccharides: Impact of molecular structure.
Chem Senses
; 2024 Jun 02.
Article
in English
| MEDLINE | ID: mdl-38824402
2.
Taste perception of oligosaccharides derived from pullulan.
Chem Senses
; 482023 01 01.
Article
in English
| MEDLINE | ID: mdl-37589411
3.
The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism.
Chem Senses
; 44(2): 123-128, 2019 01 29.
Article
in English
| MEDLINE | ID: mdl-30590468
4.
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity.
Chem Senses
; 42(8): 635-645, 2017 Oct 01.
Article
in English
| MEDLINE | ID: mdl-28981820
5.
Methylene blue as a lignin surrogate in manganese peroxidase reaction systems.
Anal Biochem
; 537: 37-40, 2017 11 15.
Article
in English
| MEDLINE | ID: mdl-28823615
6.
Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor.
Chem Senses
; 41(9): 755-762, 2016 Nov 01.
Article
in English
| MEDLINE | ID: mdl-27553043
7.
Selective oxidation of enzyme extracts for improved quantification of peroxidase activity.
Anal Biochem
; 476: 20-5, 2015 May 01.
Article
in English
| MEDLINE | ID: mdl-25640588
8.
PEP3 overexpression shortens lag phase but does not alter growth rate in Saccharomyces cerevisiae exposed to acetic acid stress.
Appl Microbiol Biotechnol
; 99(20): 8667-80, 2015 Oct.
Article
in English
| MEDLINE | ID: mdl-26051671
9.
Evidence that humans can taste glucose polymers.
Chem Senses
; 39(9): 737-47, 2014 Nov.
Article
in English
| MEDLINE | ID: mdl-25326592
10.
Acetic acid inhibits nutrient uptake in Saccharomyces cerevisiae: auxotrophy confounds the use of yeast deletion libraries for strain improvement.
Appl Microbiol Biotechnol
; 97(16): 7405-16, 2013 Aug.
Article
in English
| MEDLINE | ID: mdl-23828602
11.
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities.
Food Chem
; 401: 134071, 2023 Feb 01.
Article
in English
| MEDLINE | ID: mdl-36115234
12.
Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.
J Agric Food Chem
; 71(17): 6699-6705, 2023 May 03.
Article
in English
| MEDLINE | ID: mdl-37083361
13.
Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth.
J Food Sci
; 88(1): 367-380, 2023 Jan.
Article
in English
| MEDLINE | ID: mdl-36533941
14.
Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption.
J Agric Food Chem
; 71(50): 20222-20230, 2023 Dec 20.
Article
in English
| MEDLINE | ID: mdl-38054467
15.
The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures.
Foods
; 11(4)2022 Feb 17.
Article
in English
| MEDLINE | ID: mdl-35206054
16.
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization.
Food Chem
; 373(Pt B): 131542, 2022 Mar 30.
Article
in English
| MEDLINE | ID: mdl-34782210
17.
Role of Ascorbic Acid in the Extraction and Quantification of Potato Polyphenol Oxidase Activity.
Foods
; 10(10)2021 Oct 17.
Article
in English
| MEDLINE | ID: mdl-34681535
18.
The nature of ß-cyclodextrin inhibition of potato polyphenol oxidase-catalyzed reactions.
Food Chem
; 298: 125004, 2019 Nov 15.
Article
in English
| MEDLINE | ID: mdl-31260986
19.
Information Retrieval in Food Science Research II: Accounting for Relevance When Evaluating Database Performance.
J Food Sci
; 84(10): 2729-2735, 2019 Oct.
Article
in English
| MEDLINE | ID: mdl-31550403
20.
Information Retrieval in Food Science Research: A Bibliographic Database Analysis.
J Food Sci
; 83(12): 2912-2922, 2018 Dec.
Article
in English
| MEDLINE | ID: mdl-30452780