| Publication |
Sentence |
Publish Date |
Extraction Date |
Species |
| Nicolas Bordenave, Bruce R Hamaker, Mario G Ferruzz. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food & function. vol 5. issue 1. 2014-08-29. PMID:24326533. |
these interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. |
2014-08-29 |
2023-08-12 |
human |
| Frederick Ling, Anupama Dahanukar, Linnea A Weiss, Jae Young Kwon, John R Carlso. The molecular and cellular basis of taste coding in the legs of Drosophila. The Journal of neuroscience : the official journal of the Society for Neuroscience. vol 34. issue 21. 2014-07-11. PMID:24849350. |
the taste sensilla of the female foreleg are systematically tested with a panel of 40 diverse compounds, yielding a response matrix of ∼500 sensillum-tastant combinations. |
2014-07-11 |
2023-08-13 |
drosophila_melanogaster |
| M W J Dodds, D Chidichimo, M S Haa. Delivery of active agents from chewing gum for improved remineralization. Advances in dental research. vol 24. issue 2. 2013-04-09. PMID:22899681. |
issues related to the release of active agents from the gum matrix, dilution in the saliva, and limited oral retention time, along with taste, safety, regulatory, and cost concerns, impose further limitations. |
2013-04-09 |
2023-08-12 |
Not clear |
| Daniel Shepherd, Michael J Hautus, Miriam A Stocks, Siew Y Que. The single interval adjustment matrix (SIAM) yes-no task: an empirical assessment using auditory and gustatory stimuli. Attention, perception & psychophysics. vol 73. issue 6. 2011-12-23. PMID:21533962. |
the single interval adjustment matrix (siam) yes-no task: an empirical assessment using auditory and gustatory stimuli. |
2011-12-23 |
2023-08-12 |
Not clear |
| Renato Farina Menegon, Lorena Blau, Natalia Soares Janzantti, Antonio Carlos Pizzolitto, Marcos Antonio Correa, Magali Monteiro, Man Chin Chun. A nonstaining and tasteless hydrophobic salt of chlorhexidine. Journal of pharmaceutical sciences. vol 100. issue 8. 2011-11-22. PMID:21344413. |
the chlorhexidine tetrapalmitate (chxtp) was obtained and the antimicrobial activity was evaluated by hole-plate diffusion method and twofold tube dilution method; for measurement of its propensity to stain, we used the in vitro method of polymethylmethacrylate blocks in an infusion with black tea solution; the rate of its removal from oral cavity was studied by high-performance liquid chromatography measurement of chx extracted from human saliva samples; and its effect on the human taste perception was evaluated by taste confusion matrix method. |
2011-11-22 |
2023-08-12 |
human |
| Timo Stark, Nadine Wollmann, Kerstin Wenker, Sofie Lösch, Arne Glabasnia, Thomas Hofman. Matrix-calibrated LC-MS/MS quantitation and sensory evaluation of oak Ellagitannins and their transformation products in red wines. Journal of agricultural and food chemistry. vol 58. issue 10. 2010-10-18. PMID:20441220. |
aimed at investigating the concentrations and taste contribution of the oak-derived ellagitannins castalagin and vescalagin as well as their transformation products acutissimin a/b, epiacutissimin a/b, and beta-1-o-ethylvescalagin in red wine, a highly sensitive and accurate quantification method was developed on the basis of lc-ms/ms-mrm analysis with matrix calibration. |
2010-10-18 |
2023-08-12 |
Not clear |
| Kai Shiino, Yasunori Iwao, Atsuo Miyagishima, Shigeru Ita. Optimization of a novel wax matrix system using aminoalkyl methacrylate copolymer E and ethylcellulose to suppress the bitter taste of acetaminophen. International journal of pharmaceutics. vol 395. issue 1-2. 2010-10-15. PMID:20472050. |
the purpose of the present study was to design and evaluate a novel wax matrix system containing various ratios of aminoalkyl methacrylate copolymer e (amce) and ethylcellulose (ec) as functional polymers in order to achieve the optimal acetaminophen (apap) release rate for taste masking. |
2010-10-15 |
2023-08-12 |
Not clear |
| Kai Shiino, Yasunori Iwao, Atsuo Miyagishima, Shigeru Ita. Optimization of a novel wax matrix system using aminoalkyl methacrylate copolymer E and ethylcellulose to suppress the bitter taste of acetaminophen. International journal of pharmaceutics. vol 395. issue 1-2. 2010-10-15. PMID:20472050. |
therefore, the present study demonstrated that the incorporation of amce and ec into a wax matrix system enabled the appropriate release of apap as a means of taste masking. |
2010-10-15 |
2023-08-12 |
Not clear |
| I Tarascou, J M Souquet, J P Mazauric, S Carrillo, S Coq, F Canon, H Fulcrand, V Cheynie. The hidden face of food phenolic composition. Archives of biochemistry and biophysics. vol 501. issue 1. 2010-09-20. PMID:20363210. |
such matrix effect also influences the taste perception of polyphenols and their fate in the digestive tract, from in-mouth interactions with salivary proteins to their metabolism by colon microflora, with potential influence on bioavailability. |
2010-09-20 |
2023-08-12 |
Not clear |
| Kai Yu, Jun Yang, Man-Jing Li, Hong-Bin M. [Clinical application of acellular dermal matrix to prevent gustatory sweating syndrome]. Zhonghua kou qiang yi xue za zhi = Zhonghua kouqiang yixue zazhi = Chinese journal of stomatology. vol 42. issue 9. 2010-08-05. PMID:18070440. |
[clinical application of acellular dermal matrix to prevent gustatory sweating syndrome]. |
2010-08-05 |
2023-08-12 |
Not clear |
| Miao-Fen Wang, Lawrence E Marks, Marion E Fran. Taste coding after selective inhibition by chlorhexidine. Chemical senses. vol 34. issue 8. 2009-11-17. PMID:19703921. |
coding of the complex tastes of ionic stimuli in humans was studied by combining taste confusion matrix (tcm) methodology and treatment with chlorhexidine gluconate. |
2009-11-17 |
2023-08-12 |
Not clear |
| Andreas Dunkel, Jessica Köster, Thomas Hofman. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). Journal of agricultural and food chemistry. vol 55. issue 16. 2007-10-19. PMID:17616213. |
more interestingly, when added to a savory matrix such as sodium chloride and monosodium glutamate solutions or chicken broth, the detection thresholds of these gamma-glutamyl peptides decreased significantly and remarkably enhanced mouthfulness, complexity, and long-lastingness of the savory taste were observed; for example, the threshold of gamma-glutamyl-cysteinyl-beta-alanine decreased by a factor of 32 in a binary mixture of glutamic acid and sodium chloride. |
2007-10-19 |
2023-08-12 |
chicken |
| S Iiyama, Y Azuma, M Nagaishi, K Tok. Change in electric characteristics of membranes in response to taste stimuli with increasing amount of lipids in membrane matrix of PVC and plasticizer. Biophysical chemistry. vol 61. issue 1. 2007-07-25. PMID:17023369. |
change in electric characteristics of membranes in response to taste stimuli with increasing amount of lipids in membrane matrix of pvc and plasticizer. |
2007-07-25 |
2023-08-12 |
Not clear |
| S Iiyama, Y Azuma, M Nagaishi, K Tok. Change in electric characteristics of membranes in response to taste stimuli with increasing amount of lipids in membrane matrix of PVC and plasticizer. Biophysical chemistry. vol 61. issue 1. 2007-07-25. PMID:17023369. |
changes in membrane electric potential in response to taste substances were studied for membranes containing differing amounts of negatively charged lipids in the membrane matrix of polyvinyl chloride and plasticizer. |
2007-07-25 |
2023-08-12 |
Not clear |
| J L Gómez-Ariza, T García-Barrera, F Lorenzo, R Beltrá. Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine. Journal of chromatography. A. vol 1112. issue 1-2. 2006-06-27. PMID:16427061. |
the development of analytical methods for haloanisoles determination in wine/cork represent a challenge, mainly due to food matrix complexity and low taste and odour (t&o) threshold levels which are generally beyond the sensitivity of the analytical systems. |
2006-06-27 |
2023-08-12 |
Not clear |
| Ana Marie Landin, Joung Woul Kim, Nirupa Chaudhar. Liposome-mediated transfection of mature taste cells. Journal of neurobiology. vol 65. issue 1. 2005-12-15. PMID:16003761. |
transfection efficiency increased when delaminated taste epithelium was redigested with fresh protease, suggesting that a protective barrier of extracellular matrix surrounding taste cells may normally be present. |
2005-12-15 |
2023-08-12 |
rat |
| Janneane F Gent, Marion E Frank, Thomas P Hettinge. Taste confusions following chlorhexidine treatment. Chemical senses. vol 27. issue 1. 2003-03-26. PMID:11751471. |
in order to characterize the effects of chlorhexidine on stimulus identification, taste confusion matrix (tcm) performance was measured for subjects treated with 1.34 mm chlorhexidine gluconate (n = 9) and water controls (n = 9). |
2003-03-26 |
2023-08-12 |
human |
| N B Hallam, J R West, C F Forster, J Simm. The potential for biofilm growth in water distribution systems. Water research. vol 35. issue 17. 2002-06-17. PMID:11791835. |
biofilms on pipe walls in water distribution systems are composed of bacteria in a polymeric matrix, which can lead to chlorine demand, coliform growth, pipe corrosion and water taste and odour problems. |
2002-06-17 |
2023-08-12 |
Not clear |
| b' E Engel, S Nicklaus, C Septier, C Salles, J L Le Qu\\xc3\\xa9r\\xc3\\xa. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect. Journal of agricultural and food chemistry. vol 49. issue 6. 2001-10-25. PMID:11409989.' |
evolution of the taste of a bitter camembert cheese during ripening: characterization of a matrix effect. |
2001-10-25 |
2023-08-12 |
Not clear |
| b' E Engel, S Nicklaus, C Septier, C Salles, J L Le Qu\\xc3\\xa9r\\xc3\\xa. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect. Journal of agricultural and food chemistry. vol 49. issue 6. 2001-10-25. PMID:11409989.' |
these omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. |
2001-10-25 |
2023-08-12 |
Not clear |