STRUCTURE-ACTIVITY-RELATIONSHIPS IN SWEETNESS

被引：15

作者：

BIRCH, GG

SHAMIL, S

机构：

来源：

FOOD CHEMISTRY | 1986年 / 21卷 / 04期

关键词：

D O I：

10.1016/0308-8146(86)90061-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：245 / 258

页数：14

共 13 条

[1]

BIRCH G G, 1976, Critical Reviews in Food Science and Nutrition, V8, P57

[2] INTENSITY-TIME RELATIONSHIPS IN SWEETNESS - EVIDENCE FOR A QUEUE HYPOTHESIS IN TASTE CHEMORECEPTION [J].

BIRCH, GG ;

LATYMER, Z ;

HOLLAWAY, M .

CHEMICAL SENSES, 1980, 5 (01) :63-78

[3] USE OF THE SMURF IN TASTE ANALYSIS [J].

BIRCH, GG ;

MUNTON, SL .

CHEMICAL SENSES, 1981, 6 (01) :45-52

[4] APPARENT MOLAR VOLUMES OF SUGARS AND THEIR SIGNIFICANCE IN SWEET TASTE CHEMORECEPTION [J].

BIRCH, GG ;

CATSOULIS, S .

CHEMICAL SENSES, 1985, 10 (03) :325-332

[5] Thermodynamic Studies of Dilute Aqueous Solutions of Cyclic Ethers and Simple Carbohydrates [J].

Franks, F. ;

Ravenhill, J. R. ;

Reid, D. S. .

JOURNAL OF SOLUTION CHEMISTRY, 1972, 1 (01) :3-16

[6] SWEETNESS OF SUCROSE AND XYLITOL - STRUCTURAL CONSIDERATIONS [J].

LINDLEY, MG ;

BIRCH, GG ;

KHAN, R .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (02) :140-144

[7]

MUNTON SL, 1985, J THEOR BIOL, V112, P539, DOI 10.1016/S0022-5193(85)80021-7

[8]

PICKERING ES, 1985, RES FOOD SCI NUTRITI, V2

[9]

PICKERING ES, 1986, 1985 S CHEM BAS SENS

[10]

SCHIFFMANN SS, 1981, INTRO MULTIDIMENSION

← 1 2 →