出典台帳（全1473件）

確認状態を正直に表示します。「抄録確認」の資料から数値・統計を一般化しません。 全文確認へ進めるのが現在の課題です（研究プロトコル参照）。

確認の記録（いつ・どこまで読んだか）は source-checks.csv に出典ごとに残します。2026年10月20日より前の分は、台帳の注記と変更の履歴から機械で遡ったもので、日付は「記録に入った日」の場合があります。誰が読んだかは、多くが記録に残っていません。

出典年種別確認状態根拠接続
Botany, Ethnopharmacology, Phytochemistry, and Biological Activities of Acmella oleracea: A Comprehensive Review
Lee BW / doi:10.3390/molecules31040677
2026review全文確認
確認の記録 2026-10-21
3
Linking chemical composition and sensory attributes in cocoa liquors: a multivariate profiling strategy
Velasquez-Reyes D; Morales-Hernandez N; Alcazar-Valle M; Kirchmayr M; Garcia-Alamilla P; Lugo-Cervantes E; Gschaedler A / doi:10.1177/10820132261476780
2026journal_article抄録確認
確認の記録 2026-08-30
1
Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency
Calvert D; Hopfer H; Kwasniewski M / doi:10.1080/03610470.2026.2626112
2026journal_article全文確認
確認の記録 2026-10-21
2
Australia New Zealand Food Standards Code - Schedule 15 - Substances that may be used as food additives (Compilation No. 16)
Food Standards Australia New Zealand
2026government全文確認
確認の記録 2026-08-30
2
Comparison of techniques for the evaluation of taste sensitivity
Juratli JH; Kaeb I; Haehner A; Hummel T / doi:10.1038/s41598-026-59454-2
2026journal_article全文確認
確認の記録 2026-08-30
1
Bitter taste sensitivity is minimally associated with adult food preferences and intake, with a negative association to carbohydrate consumption: A systematic review and meta-analysis
Shareef A; Irwin C; Vincze L; Rigby R; Jani R / doi:10.1016/j.nutres.2025.11.008
2026review全文確認
確認の記録 2026-10-21
2
食品中のピロリジジンアルカロイド類に関する情報
農林水産省
2026government全文確認
確認の記録 2026-08-30
2
Processing Methods of Citrus Medicinal and Edible Homologous Herbs: From Traditional Paozhi to Modern Technologies and Their Effects
Liu J; Li Y; Liang Y; Faryal A; Wang Y; Bao Y; Zhu L; Chen Z; Tao H; Peng Y / doi:10.3390/foods15152691
2026review全文確認
確認の記録 2026-08-31
3
Improving the palatability of Platycodonic Radix for pediatric use: Integrating LC-MS-based bitter component profiling with an HP-beta-Cyclodextrin/xylitol taste-masking strategy
Zhou Z; Zhang S; Fang C; Cheng H; Yasheng M; Yuan J; Cai W; Fang Z; Wu F; Wang Y; Xue Z; Zhang X / doi:10.1016/j.ijpharm.2026.126985
2026journal_article抄録確認
確認の記録 2026-08-31
3
Ethnobotanical study of wild edible plants in Pa Tio District, Yasothon Province, Thailand
Jitpromma T; Saensouk P; Watthana S; Saensouk S / doi:10.1186/s13002-026-00898-1
2026journal_article全文確認
確認の記録 2026-08-31
4
Application for registration: Cicoria puntarelle molfettese PGI
European Commission
2026government全文確認
確認の記録 2026-08-31
4
IUPHAR/BPS Guide to PHARMACOLOGY: TAS2R46 (target 679) interaction records
IUPHAR/BPS Guide to PHARMACOLOGY (curators)
2026academic_database全文確認
確認の記録 2026-08-31
1
Activation of Extraoral Bitter Taste Receptors by Herbs and Spices in the Regulation of Incretin Signaling and Glucose Metabolism
Komarnytsky S; Mhawish R; Wagner C / doi:10.1093/nutrit/nuag031
2026review全文確認
確認の記録 2026-08-31
5
La empresa (historia de Fratelli Branca en Argentina)
Fratelli Branca Destilerías Argentina S.A.
2026other全文確認
確認の記録 2026-09-01
2
malört（見出し語）— Svenska Akademiens ordböcker（SAOL/SO/SAOB）
Svenska Akademien
2026academic_database全文確認
確認の記録 2026-09-01
3
besk（見出し語）— Svenska Akademiens ordböcker（SAOL/SO/SAOB）
Svenska Akademien
2026academic_database全文確認
確認の記録 2026-09-01
1
Comparative analytical and sensory profiling of Armenian orange wines from widely cultivated grape varieties under low-intervention skin-contact vinification
Mikayelyan M; Kazumyan K; Baghdasaryan J; Petrozziello M; Piano F; Asproudi A; Tsolakis C; Bonello F
2026other全文確認
確認の記録 2026-09-01
2
Metabolic Profiling of Sugarloaf Chicory Roots: Structural Assignment of Sesquiterpene Lactone Conjugates and Response to Reduced Irrigation
Scioli G; Pin L; Testone G; Sobolev AP; Giannino D / doi:10.3390/molecules31040712
2026journal_article全文確認
確認の記録 2026-09-02
1
Sweet Aftertaste (Huigan) in Foods: Evaluation and Processing Impacts for Enhanced Flavor Design and Applications
Xue G; Zhou T; Li M; Yu Q; Deng Z; Lin J; Zheng C; Han L; Zhang D; Huang H / doi:10.1111/1541-4337.70378
2026review全文未確認0
Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
Zheng H; Yue R; Jiang J; Luo L; Zeng L; Liu Y / doi:10.1111/1541-4337.70440
2026review全文未確認0
緑茶の表示基準
公益社団法人日本茶業中央会
2026standard全文確認
確認の記録 2026-09-02
2
Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea
Su W; Ni L; Wang D; Lu Y; Liu W; Feng X; Liu Y; Liu Z / doi:10.1016/j.foodchem.2026.148211
2026journal_article抄録確認
確認の記録 2026-09-02
4
廣州米其林必吃！超記煲仔飯到底有多絕？
天天值得买（転載元記事の署名）
2026other全文確認
確認の記録 2026-09-02
1
Value Quest: 2025 Packaging Trends
Gacioch, Matt (Staff Economist, Brewers Association)
2026other全文確認
確認の記録 2026-09-02
1
Torpedo Extra IPA: Explosive Taste
Sierra Nevada Brewing Co.
2026other全文確認
確認の記録 2026-09-03
1
ビールの表記の「IBU」ってなに？計測方法も解説します
ヤッホーブルーイング
2026other全文確認
確認の記録 2026-09-03
1
UCC BLACK無糖 黒の余韻 リキャップ缶375g
UCC上島珈琲
2026other全文確認
確認の記録 2026-09-03
1
Histoire des distilleries de la Chartreuse
Chartreuse Diffusion
2026other全文確認
確認の記録 2026-09-03
4
L'héritage Bénédictine, origines, histoire, transmission
Bénédictine（Palais Bénédictine / Fécamp）
2026other全文確認
確認の記録 2026-09-03
4
UCC BLACK無糖 缶185g 商品ページ
UCC上島珈琲
2026other全文確認
確認の記録 2026-09-04
1
ジョージア 製品情報（原材料・栄養成分表示）一覧
日本コカ・コーラ
2026other全文確認
確認の記録 2026-09-04
1
ワンダ モーニングショット 缶185g 商品情報
アサヒ飲料
2026other全文確認
確認の記録 2026-09-04
1
ワンダ 金の微糖 缶185g 商品情報
アサヒ飲料
2026other全文確認
確認の記録 2026-09-04
0
キリン ファイア ブラック 185g 缶 商品・品質情報
キリンビバレッジ
2026other全文確認
確認の記録 2026-09-04
1
キリン ファイア 挽きたて微糖 185g 缶 商品・品質情報
キリンビバレッジ
2026other全文確認
確認の記録 2026-09-04
0
ダイドーブレンド オリジナル 商品情報
ダイドードリンコ
2026other全文確認
確認の記録 2026-09-04
0
ダイドーブレンドプレミアム デミタスブラック 商品情報
ダイドードリンコ
2026other全文確認
確認の記録 2026-09-04
0
ダイドーブレンド 絶品ブラック 商品情報
ダイドードリンコ
2026other全文確認
確認の記録 2026-09-04
1
TULLY'S COFFEE BARISTA'S BLACK ボトル缶285ml 商品情報
伊藤園
2026other全文確認
確認の記録 2026-09-04
1
ポッカコーヒーオリジナル（190g）商品情報
ポッカサッポロフード＆ビバレッジ
2026other全文確認
確認の記録 2026-09-04
1
ポッカコーヒーブラック（185g）商品情報
ポッカサッポロフード＆ビバレッジ
2026other全文確認
確認の記録 2026-09-04
0
丸山珈琲のブラックコーヒー 単品 商品ページ
丸山珈琲
2026other全文確認
確認の記録 2026-09-04
1
猿田彦珈琲 チルドコーヒー 商品ページ（キリッとBLACK／職人のカフェラテ／真心SWEET）
猿田彦珈琲
2026other全文確認
確認の記録 2026-09-04
1
スターバックス チルドカップ「カフェラテ」「エスプレッソ」「クラシックティーラテ」リニューアル発売 プレスリリース
スターバックス コーヒー ジャパン
2026other全文確認
確認の記録 2026-09-04
1
Sweetness-independent bitterness suppression of rebaudioside A by sucrose in a cocoa model
Lacerda RCC; Junge JY; Andersen GH; Kidmose U; Bolini HMA / doi:10.1002/jsfa.70711
2026journal_article抄録確認
確認の記録 2026-09-06
1
Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages
Gigl M; Kreissl J; Frank O / doi:10.1021/acs.jafc.5c17022
2026journal_article全文確認
確認の記録 2026-09-07
12
Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee
Cusielo KVC; Medeiros AC; Hiramatsu EY; Bolini HMA / doi:10.1111/1750-3841.71157
2026journal_article全文確認
確認の記録 2026-10-21
3
Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea
Tripodi G; Torre M; Verzera A; Cincotta F / doi:10.3390/foods15030496
2026journal_article全文確認
確認の記録 2026-09-07
2
Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties
Chen Z; Abdullah AH; Wu W; Fu Y / doi:10.3390/foods15142497
2026review全文確認
確認の記録 2026-09-07
2
Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years
Bo N; Wang T; Chen Q; Guan Y; Yang D; Yang F; Gao H; Tao X; Liang P; Cai B; Pan G; Zhou Y; Zhao M / doi:10.3390/molecules31111937
2026journal_article全文確認
確認の記録 2026-10-22
2
Do Human Fetuses Form Long-Lasting Chemosensory Memories? Longitudinal Follow-Up From Fetus to Young Child of Facial Responses to Flavor/Odor Stimuli
Reissland N; Einbeck J; Baguckaite D; Ustun-Elayan B; Schaal B; Blissett J / doi:10.1002/dev.70165
2026journal_article全文確認
確認の記録 2026-09-07
2
Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom
Zhang X; Yusuf A; Xu M; Isah MB / doi:10.1111/1750-3841.71082
2026journal_article全文確認
確認の記録 2026-09-07
1
Alginate-Based Beads Containing Artemisia absinthium L. Extract as Innovative Ingredients for Baked Products
Candiani A; Diana G; Disca V; Jaouhari Y; Stampini M; Salamone S; Pollastro F; Baima J; Prodam F; Tini S; Bertolino M; Giovannelli L; Segale L; Coisson JD; Arlorio M / doi:10.3390/gels12010043
2026journal_article全文確認
確認の記録 2026-09-07
1
Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides
Wang JT; Luo C; Jiang CX; Zheng XQ / doi:10.3390/foods15132301
2026review全文確認
確認の記録 2026-09-08
1
Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives
Gongoni JLM; Medeiros M; Azevedo H; de Araújo MM / doi:10.3390/bios16020084
2026review全文確認
確認の記録 2026-09-08
1
Continuity and Change in the Arbëreshë Wild Food Plant Foraging in Inland Southern Italy
Pieroni A; Alrhmoun M; Ullah I; Hajdari A; Bajrami A; Kalle R; Sulaiman N; Sõukand R / doi:10.3390/plants15132073
2026journal_article全文確認
確認の記録 2026-09-08
1
Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers
Paul S; Yoo O; Locher C; Lim LY / doi:10.3390/foods15081413
2026review全文確認
確認の記録 2026-09-08
5
Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods
Chaiya B; Chonpracha P; Waimaleongora-Ek P; Sriwattana S; Prinyawiwatkul W / doi:10.3390/foods15091605
2026journal_article全文確認
確認の記録 2026-09-08
1
Thai Vegetable Database: Glinus oppositifolius (L.) A. DC. (Molluginaceae)
Japan International Research Center for Agricultural Sciences (JIRCAS)
2026government全文確認
確認の記録 2026-09-08
1
Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study
Nakamura H; Ogata M; Shimizu T; Fujii Y; Aso K; Tagata C; Calabrese V; Osakabe N / doi:10.3390/foods15081409
2026journal_article全文確認
確認の記録 2026-09-08
2
Preparation, Separation, and Identification of Low-Bitter ACE-Inhibitory Peptides from Sesame (Sesamum indicum L.) Protein
Lu Xin; Jia Cong; Zhang Lixia; Sun Xiaojing; Song Guohui; Sun Qiang; Huang Jinian / doi:10.3390/foods15020279
2026journal_article全文確認
確認の記録 2026-09-08
1
Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models
Promjeen Kanokwan; Utama-ang Niramon; Prinyawiwatkul Witoon / doi:10.3390/foods15111875
2026journal_article全文確認
確認の記録 2026-09-08
1
令和7年度「食文化ストーリー」創出・発信モデル事業 ～郷土料理を伝承する日本固有の食文化～「駅弁」の調査研究・価値再構築事業 調査報告書
西日本旅客鉄道株式会社
2026other全文確認
確認の記録 2026-09-16
1
The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer
Jun Wang; Shuxia Huang; Nannan Zhang; Yaning Nie; Lei Xing; Min Wang; Junhong Yu; Ting Xia / doi:10.1016/j.fochx.2025.103455
2026journal_article全文確認
確認の記録 2026-09-16
1
Effect of Different Manufacturing Processes of Mugwort Tea on Its Polyphenol Content, Antioxidant Activity, and Sensory Characteristics
Tomoyoshi Hara; Yoko Tsurunaga / doi:10.3390/pr14020243
2026journal_article全文確認
確認の記録 2026-09-16
1
農産物の上手な利用法（花菜（のらぼう菜）の浅漬け／作り方）
神奈川県農業技術センター
2026government全文確認
確認の記録 2026-09-16
1
農産物の上手な利用法（花菜（のらぼう菜）の浅漬け／作り方のアドバイス）
神奈川県農業技術センター
2026government全文確認
確認の記録 2026-09-16
1
Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics
Shi Yaqi; Yu Junhong; Xing Lei; Hu Shumin; Chen Hualei; Yan Peng; Shao Shuping; Liu Haixin; Tang Yajie; Yang Zhaoxia; Yin Hua / doi:10.1016/j.fochx.2026.103901
2026journal_article全文確認
確認の記録 2026-09-25
1
From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance
Laura Candela-Salvador; Juana Fernández-López; Luis Noguera-Artiaga; José Ángel Pérez-Álvarez; Raquel Lucas-González; Manuel Viuda-Martos / doi:10.3390/foods15132355
2026journal_article全文確認
確認の記録 2026-09-25
1
Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties
Li X; Zheng C; Luo M; Zhao Z; Li H; Fu S; Tan C; Liu Z; Hui F; Zhang Y / doi:10.1016/j.fochx.2026.104227
2026journal_article全文確認
確認の記録 2026-10-06
1
Revealing the influence of top-brewing and bottom-brewing methods on the flavor of green tea based on the interaction between EGCG and aroma compounds
Zheng Mengke; Mao Zhongyi; Yang Yinan; Qi Guihong; Li Peng; Luo Yufeng; Zhang Donghao; Xie Jianping; Sun Shihao / doi:10.1016/j.crfs.2026.101371
2026journal_article全文確認
確認の記録 2026-10-06
1
Effects of different types of water on the sensory and physicochemical properties of cold-brewed green tea
Ye Yutong; Ji Lingfei; Yang Yiyang / doi:10.1016/j.fochx.2026.104090
2026journal_article全文確認
確認の記録 2026-10-06
1
服薬アドヒアランス向上を目的とした中学生の食品による苦味マスキング官能評価 (Sensory Evaluation of Food-Based Bitterness Masking in Junior High School Students Aimed at Improving Medication Adherence)
Sugai Wakana; Sugai Ayako; Ishii Kazuya; Miyashita Shizuka; Kanda Junkichi / doi:10.5649/jjphcs.52.403
2026journal_article全文確認
確認の記録 2026-10-22
2
From Chemical Transformations to Cup Quality: Integrated Insights into Key Non-Volatile Compounds, Aroma-Active Compounds and Sensory Evolution During Continuous Roasting Stages in Yunnan Arabica Coffee
Chen Y; Guo S; Wang Y; Wang X; Tong T; Gao W; Ma K; Ma L / doi:10.3390/foods15193569
2026journal_article全文確認
確認の記録 2026-10-21
0
Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content
Altissimo J; Cardoso I; Araújo BQ; Pereira AR; de Almeida JVM; dos Santos NA; Costa VC; Carneiro Lima MTWD / doi:10.1111/1750-3841.70979
2026journal_article全文確認
確認の記録 2026-10-21
0
苦味に対する NaCl および塩化合物の抑制作用 (Suppression of bitterness by NaCl and various salts)
近藤 高史; 小池 歌音; 井上 優花 / doi:10.15100/0002004296
2026journal_article全文確認
確認の記録 2026-10-21
0
Pre-treatment with creatinine alters the perceived bitterness–sweetness balance of L-histidine in young Japanese female participants
Kondoh T / doi:10.1093/chemse/bjag025
2026journal_article全文確認
確認の記録 2026-10-21
0
Roasting-driven flavor reconstruction in Wuyi Rougui tea: a dual mechanism of pectin-mediated thickening and metabolite remodeling
Feng H; Yan J; Liu Y; Feng X; Liu R; Yang F; Zhou Y; Wu Y; Liu Y; Chen J; Yin X; Zhao W; Wang F; Wang P; Wu Z / doi:10.3389/fpls.2026.1938406
2026journal_article全文確認
確認の記録 2026-10-21
0
Impact of Water Composition on Coffee Sensory Properties: A Comprehensive Analysis
Rune CJB; Steen I; Kjærgaard ER; Maroun Z; Bredie WLP; Kjaergaard HG / doi:10.1111/1750-3841.71434
2026journal_article全文確認
確認の記録 2026-10-22
0
Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers
Zheng X; Bai S; Chen D; Wen S; Wang L; An H; Liang H; Yao H; Chen Y; Chen H; Zhang J; Xue Y; Huang J; Liu Z / doi:10.1016/j.fochx.2026.103755
2026journal_article全文確認
確認の記録 2026-10-22
0
Integrated sensory evaluation and feature-based molecular networking elucidate flavor improvement and associated metabolites in dark tea fermented by Eurotium cristatum and Bacillus coagulans
Wang X; Dong P; Li N; He Q; Gao C; Ma Y; Qi J; Yang T; Tu DP; Huang M; Leng J; Wu JL / doi:10.1016/j.fochx.2026.104544
2026journal_article全文確認
確認の記録 2026-10-22
0
Enhancing Consumer Acceptance of Cricket (Acheta domesticus) Protein Hydrolysate Through ProteAX‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties
Fetriyuna F; Nushrotina R; Iwansyah AC; Sukri N; Purwestri RC / doi:10.1002/fsn3.72033
2026journal_article全文確認
確認の記録 2026-10-22
0
Impact of Aspergillus oryzae-Derived Aminopeptidase Complex in Developing the Flavor Profile of Clam Hydrolysate
Zhao T; He Y; Han Y; Liu Q; Jian X; Zhao W; Zhang C; Xu X; Nian Y; Wang Z; Du M; Liu P; Sun L / doi:10.3390/foods15101753
2026journal_article全文確認
確認の記録 2026-10-22
0
Peptidomic evidence for pH-stat flavourzyme-mediated debittering of Alcalase-derived rice protein hydrolysates
Wu PY; Lin YS; Li ML; Chien YH; Huang SM; Hsu KC / doi:10.1016/j.crfs.2026.101529
2026journal_article全文確認
確認の記録 2026-10-22
0
Upcycling of poultry protein hydrolysates using membrane filtration technology – Effects on sensory properties and chemical composition
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2026journal_article全文確認
確認の記録 2026-10-22
0
Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions
Sordini B; Urbani S; Selvaggini R; Taticchi A; Servili M; Dottori I; Veneziani G; Famiani F; Bonucci A; Nucciarelli D; Esposto S / doi:10.3390/foods15111948
2026journal_article全文確認
確認の記録 2026-10-22
0
Impact of Harvest, Extended Maceration, and Alcohol on Sensory Profiles of Cabernet Sauvignon Wines
Pazos J; Fox DJ; Bajwa K; Giagou T; Harbertson JF / doi:10.3390/beverages12030030
2026journal_article全文確認
読んだ範囲は一部: 出版社の頁の本文と表を組み込みブラウザで読み、抜粋を保存して照合（確認画面は回避していない）。図・補足は見ていない
確認の記録 2026-10-23
0
Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages
Blackford M; Dienes-Nagy Á; Amiet L; Cléroux M; Reynard J-S; Zufferey V; Bourdin G / doi:10.3390/foods15193358
2026journal_article全文確認
確認の記録 2026-10-23
0
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Park N; Kim H-J; Ju JB; Jo C / doi:10.1016/j.fochx.2026.104094
2026journal_article全文確認
確認の記録 2026-10-23
0
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Maaroufi Karima; Mhamdi Baya; Aouadhi Chedia; Hosni Karim; Sebai Hichem / doi:10.1155/ijfo/2241675
2026journal_article全文確認
確認の記録 2026-10-25
1
Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems
Stabnikova O; Stabnikov V; Paredes-López O / doi:10.1007/s11130-026-01519-8
2026review全文確認
確認の記録 2026-10-25
1
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Bichlmaier C; Froehlich SM; Brychcy V; Grassl A; Behrens M; Lang R / doi:10.1016/j.foodchem.2024.142547
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Calvo AM; Montenegro AC; Monroy DM; Rodriguez-Silva LG; Carreno-Olejua AR; Camargo ID / doi:10.3390/foods14091441
2025journal_article全文確認
確認の記録 2026-10-21
2
Bitter and astringent characteristics of alkalized cocoa powder: analysis using UPLC-Q-TOF-MS/MS and molecular simulation
Shi X; Xiao Y; Zhao N; Yao L; Li H; Huang J; Song Z; Wang X; Wang X / doi:10.1016/j.foodchem.2025.145511
2025journal_article抄録確認
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1
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Liu L; Lin Z; Cai X; Zhang Y; Yang Y; Yang C; Liang D / doi:10.1016/j.foodchem.2025.147081
2025review抄録確認
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Rethinking the Cucurbitane-Type Triterpenoid Profile of Bitter Gourd (Momordica charantia L.): The Chemical Transformation of Momordicine I in Solution
Cai X; Lin Z; Liu L; Yan W; Wang Z; Zhang Y; Chen X; Liang D / doi:10.1021/acs.jafc.4c12547
2025journal_article抄録確認
確認の記録 2026-08-31
4
Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Momordica charantia L.) cultivars
Xue S; Sajjad M; Zhou M; Xu Y; Luo W; Lin Y; Jin Q; Zheng X; Zhong Y / doi:10.1016/j.fochms.2025.100308
2025journal_article全文確認
確認の記録 2026-08-30
1
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Kim JH; Duan S; Baik MY; Eom SH / doi:10.1016/j.foodchem.2024.142414
2025journal_article抄録確認
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3
Fluorescence Analysis of Quinine in Commercial Tonic Waters
Harcher A; Ricard C; Connolly D; Gibbs I; Shaw J; Butler J; Perschbacher J; Replogle L; Eide M; Grissom M; O'Neal O; Nguyen Q; Nguyen VH; Hunnicutt M; Mahmoud R; Dhakal S / doi:10.3390/mps8010005
2025journal_article全文確認
確認の記録 2026-10-21
3
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IUPHAR/BPS Guide to PHARMACOLOGY (curators)
2025academic_database全文確認
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2
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Inta A et al. / doi:10.1016/j.heliyon.2025.e42470
2025review全文確認
確認の記録 2026-08-30
4
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Inta A; Mungkornasawakul P; Shank L; Pongamornkul W; Shi Y; Fu Y; Yao R / doi:10.3389/fphar.2025.1673250
2025journal_article全文確認
確認の記録 2026-08-30
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2025government全文確認
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4
Mâm cơm ngày Tết ở miền Tây
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2025other全文確認
確認の記録 2026-08-31
2
Effects of Oral Topical Capsaicin Gel on Taste Perception in Healthy Subjects: A Pilot Study
Rupel K; Buoite Stella A; Tamos M; Adamo D; Canfora F; Biasotto M; Di Lenarda R; Ottaviani G / doi:10.1111/jop.13620
2025journal_article全文確認
確認の記録 2026-08-31
1
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Burin N; Grohar MC; Jakopic J; Veberic R; Hudina M / doi:10.1016/j.fochx.2025.102309
2025journal_article全文確認
確認の記録 2026-08-31
1
Effects of Roasting Level and Milk Addition on In Vivo Aroma Release and Perception of Coffee
Cleve N; Gonzalez-Estanol K; Khomenko I; Pedrotti M; Cappellin L; Biasioli F; Beauchamp J / doi:10.1021/acs.jafc.4c12852
2025journal_article全文確認
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3
Standard for Jams, Jellies and Marmalades (CXS 296-2009)
Codex Alimentarius Commission
2025standard全文確認
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1
Regional Standard for Tehena (Near East) (CXS 259R-2007)
Codex Alimentarius Commission
2025standard全文確認
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1
Postprandial Glucose Reduction by Pomelo Albedo Treated with β-Cyclodextrin and Ultrasound
Jaroennon Pattamaporn; Nuanchankong Jutawan; Parnklang Tewarak; Manakla Sakunta / doi:10.1021/acsomega.5c05151
2025journal_article全文確認
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5
Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production
Negrea Monica; Cocan Ileana; Jianu Calin; Alexa Ersilia; Berbecea Adina; Poiana Mariana-Atena; Silivasan Marius / doi:10.3390/foods14081339
2025journal_article全文確認
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米飯の官能評価用語体系の構築
早川文代; 梅本貴之; 風見由香利; 中野優子; 吉澤浩二; 諏訪憲久; 安藤美紀子 / doi:10.3136/nskkk.NSKKK-D-24-00088
2025journal_article全文確認
確認の記録 2026-08-31
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อาหารในวิถีชีวิตที่สัมพันธ์กับระบบนิเวศวัฒนธรรมท้องถิ่นของชาวไทลื้อบ้านนายางใต้ เมืองน้ำบาก แขวงหลวงพระบาง สาธารณรัฐประชาธิปไตยประชาชนลาว (The Food in The Way of Life Related to The Local Cultural Ecosystem of The TaiLue Ethnic Group in Ban Na Yang Tai, Nam Bak District, Luang Prabang Province, Lao PDR)
Meethaisong T; Pheuaphom S; Phommaseng S; Hatsachanh M
2025journal_article全文確認
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กองยา สำนักคุณภาพและความปลอดภัยยา กรมวิทยาศาสตร์การแพทย์
2025government全文確認
確認の記録 2026-09-01
2
Quality characteristics of Coffea arabica cultivated in Thailand in response to roasting levels profiling its functional material applications
Lourith N; Kanlayavattanakul M / doi:10.48130/bpr-0025-0008
2025journal_article全文確認
確認の記録 2026-09-01
2
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Regione Puglia; Ministero dell'agricoltura, della sovranità alimentare e delle foreste
2025government全文確認
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2
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Ruiz Arellano, Marlene (tutora: Ovalle Magallanes, Berenice)
2025thesis全文確認
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2025journal_article全文確認
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Integrated Microbiome-Metabolome Analysis and Functional Strain Validation Reveal Key Biochemical Transformations During Pu-erh Tea Pile Fermentation
Mengkai Hu; Huimin Zhang; Leisa Han; Wenfang Zhang; Xinhui Xing; Yi Wang; Shujian Ou; Yan Liu; Xiangfei Li; Zhenglian Xue / doi:10.3390/microorganisms13081857
2025journal_article全文確認
確認の記録 2026-09-01
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Diurnal and Daily Changes in the Levels of Sesquiterpene Lactone and Other Components in Lettuce Post-Harvest
Kamata K; Okada H; Ohta Y / doi:10.3390/molecules31010080
2025journal_article全文確認
確認の記録 2026-09-02
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Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack
Jeong, Yerim; Choi, Il Sook / doi:10.3390/foods14040655
2025journal_article全文確認
確認の記録 2026-09-02
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Anokye-Bempah Laudia; Styczynski Timothy; Ristenpart William D; Donis-González Irwin R / doi:10.1038/s41598-025-06601-w
2025journal_article全文確認
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What is a 'Light Roast?' Researchers Outline Vision for a Universal Standard
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Weekly Coffee News: Towards a Roast Color Standard + East Africa Investment
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2025 Brewers Association Beer Style Guidelines
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2025standard全文確認
確認の記録 2026-09-03
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Jiao Y; Hu N; Xia H; Li X; Li J; Liu Y; Wang J / doi:10.1186/s12870-025-07529-z
2025journal_article全文確認
確認の記録 2026-09-03
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Exploring the Molecular Space of Bitter Peptides via Sensory, Receptor, and Sequence Data
Steuer A; Eckrich LS; Schaefer S; Mittermeier-Klessinger VK; Otterbach A; Behrens M; Dawid C; Di Pizio A / doi:10.1021/acs.jafc.5c01195
2025journal_article全文確認
確認の記録 2026-09-03
1
『三ツ矢特濃ピンクグレープフルーツスカッシュ』
2025other全文確認
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1
Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A
Martins GAR; Augusto PPC; Luccas V; Bolini HMA / doi:10.1002/jsfa.14327
2025journal_article全文確認
確認の記録 2026-09-06
1
Evaluation of bitterness in mother tinctures by an electronic tongue: impact of cyclodextrin complexation
Kallel J; Ben Aissa S; Ousji B; Chevalier Y; Hbaieb S; Bordes C / doi:10.1016/j.ijpharm.2025.126345
2025journal_article抄録確認
確認の記録 2026-09-07
2
Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils
Tomé-Rodríguez S; Barba-Palomeque F; Calderón-Santiago M; Penco-Valenzuela JM; Priego-Capote F / doi:10.3390/foods14091620
2025journal_article全文確認
確認の記録 2026-10-21
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Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review
Bodakowska-Boczniewicz J; Garncarek Z / doi:10.3390/molecules30112376
2025review全文確認
確認の記録 2026-09-07
1
Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree
Jeffries KA; Fan Z; Mattia M; Stover E; Baldwin E; Manthey JA; Breksa A; Bai J; Plotto A / doi:10.1016/j.fochx.2025.102289
2025journal_article全文確認
確認の記録 2026-09-07
3
SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst.
Rutz A; Deneulin P; Tonutti I; Bach B; Wolfender JL / doi:10.1016/j.crfs.2025.101043
2025journal_article全文確認
確認の記録 2026-09-07
1
Determination and analytical methods for furanic compounds in caramel models
Chan Ai Chee; Mokhtar Siti Umairah; Hong Pui Khoon / doi:10.1007/s13197-025-06419-4
2025review全文確認
確認の記録 2026-09-07
3
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds
Wolinska-Kennard K; Schönberger C; Fenton A; Sahin AW / doi:10.1111/1541-4337.70223
2025review全文確認
確認の記録 2026-09-08
1
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation
Hong JH / doi:10.1007/s10068-025-01857-4
2025review全文確認
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What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?
Wanniarachchi PC; Shea G; Mocerino M; Bennett SJ; Bhattarai RR; Coorey R / doi:10.1111/1541-4337.70265
2025review全文確認
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Bioactive Compounds of Ilex paraguariensis: A Critical Update on Extraction, Gastrointestinal Stability, and Technological Applications
Palavicini SMS; Puton BMS; Jacques RA; Valduga E; Backes GT; Paroul N; Steffens C; Cansian RL / doi:10.1111/1750-3841.70679
2025review全文確認
確認の記録 2026-09-08
3
Menthol-like cooling compounds, including (R)-(-)-carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K
Saito M; Misaka T / doi:10.1002/2211-5463.70098
2025journal_article全文確認
確認の記録 2026-09-08
1
Taste-Guided Isolation of Bitter Compounds from the Mushroom Amaropostia stiptica Activates a Subset of Human Bitter Taste Receptors
Schmitz LM; Lang T; Steuer A; Koppelmann L; Di Pizio A; Arnold N; Behrens M / doi:10.1021/acs.jafc.4c12651
2025journal_article全文確認
確認の記録 2026-09-08
2
Utilization of Wild Edible Plants by the Tai Yoy Ethnic Group in Akat Amnuai District, Sakon Nakhon Province, Thailand
Saensouk P; Saensouk S; Appamaraka S; Koompoot K; Sengthong A; Phengmala K; Jitpromma T / doi:10.3390/biology15010015
2025journal_article全文確認
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2
Removal of toxic steroidal glycoalkaloids and bitterness in tomato is controlled by a complex epigenetic and genetic network
Bai F; Wu M; Huang W; Xu W; Wang Y; Zhang Y; Zhong Z; Hong Y; Pirrello J; Bouzayen M; Liu M / doi:10.1126/sciadv.ads9601
2025journal_article全文確認
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Mohanasundaram Palanivelmurugan; Antoneyraj Mary Saral / doi:10.53388/tmr20241025001
2025review全文確認
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Impact of Allyl Isothiocyanate Addition on Consumers' Sensory Perception in a Solid Food Matrix
Dolan E; Faraone N; McSweeney MB / doi:10.1111/1750-3841.70336
2025journal_article全文確認
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サンマの内臓「取る？」or「取らない？」料理人の回答に…『疑問が解けた！』
ぱぷちゃん（料理人）
2025other全文確認
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やまだまゆみ（和ごころごはん帖）
2025other全文確認
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いばらき“冬のお魚”特集2025
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2025government全文確認
確認の記録 2026-09-16
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Brianne M. Linne; Edisson Tello; Christopher T. Simons; Devin G. Peterson / doi:10.1039/d4fo04934a
2025journal_article全文確認
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くしろ魅力なび 春のイチオシ
北海道釧路総合振興局地域創生部地域政策課
2025government全文確認
確認の記録 2026-09-16
1
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Weisu Tian; Jiao Feng; Jinyuan Wang; Hongzheng Lin; Qianlian Chen; Jiayun Zhuang; Guanjun Pan; Jiake Zhao; Lirong Tang; Zhilong Hao / doi:10.1016/j.fochx.2024.102142
2025journal_article全文確認
確認の記録 2026-09-16
1
Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana
Lukeman Haruna; Ernest E. Abano; Ernest Teye; Mary Lukeman; Isaac Tukwarlba; Wilson Yeboah; David Nukafo; Kesse J. Agyei / doi:10.1002/fsn3.70715
2025journal_article全文確認
確認の記録 2026-09-16
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Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics
Kunli Xu; Sen Mei; Jiahuan Liu; Zirui Guo; Fanyu Meng; Yanbo Wang; Bei Wang / doi:10.1016/j.fochx.2025.102884
2025journal_article全文確認
確認の記録 2026-09-16
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【ウルイ】独特のぬめりがある山菜
市場協会豊洲（一般社団法人豊洲市場協会）
2025other全文確認
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1
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
Deng Sihan; Cao Qing-Qing; Gao Ying; Wu Weiwei; Chen Jian-Xin; Wang Fang; Zou Qian; Xu Fangxiang; Cao Xuefeng; Sun Weijiang; Yin Jun-Feng; Xu Yong-Quan / doi:10.1016/j.fochx.2025.102635
2025journal_article全文確認
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Chemical and Sensory Characteristics of Olive Oils Extracted from the Tunisian Olive Varieties
Ghorbel A; Guidara W; Rekik M; Köseoglu O; Yildirim B; Demir C; Sevim D; Jabeur H; El Arbi M; Bouaziz M / doi:10.1021/acsomega.4c11690
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確認の記録 2026-10-21
0
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Yang W; Chen R; Sun L; Li Q; Lai X; Zhang Z; Lai Z; Hao M; Li Q; Lin S; Ni H; Sun S / doi:10.3390/foods14040670
2025journal_article全文確認
確認の記録 2026-10-22
0
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
Ma B; Ma C; Zhou B; Chen X; Wang Y; Li Y; Yin J; Li X / doi:10.1016/j.fochx.2025.102234
2025journal_article全文確認
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Effects of Solid-State Fermentation with Eurotium cristatum on the Physicochemical, Sensory, and Volatile Profiles of Summer–Autumn Green Tea
Xu S; Song L; Zhao Y; Zhao D / doi:10.3390/foods14213681
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確認の記録 2026-10-22
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Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Zhou J; Chen L; Zhang F; Foo H; Cao Z; Lin Q / doi:10.3390/foods14050878
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Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry
Abuhabib MM; Campins-Machado FM; Lozano-Castellón J; Ninot A; Romero-Aroca A; Lamuela-Raventós RM; Pérez M; Vallverdú-Queralt A / doi:10.3390/foods14142532
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確認の記録 2026-10-22
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Breschi C; Cecchi L; Mattagli F; Zanoni B; Ugolini T; Ieri F; Calamai L; Bellumori M; Mulinacci N; Boncinelli F; Canuti V; Menghini S / doi:10.3390/molecules30132811
2025journal_article全文確認
確認の記録 2026-10-22
0
Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches
Tucci R; Cevoli C; Bendini A; Barbieri S; Casadei E; Valli E; Gallina Toschi T / doi:10.3390/foods14111884
2025journal_article全文確認
確認の記録 2026-10-22
0
小児患者における嗜好品混合によるレボセチリジン塩酸塩ドライシロップの飲みやすさ探索試験 (An exploratory study on the palatability of levocetirizine hydrochloride dry syrup mixed with flavored vehicles in pediatric patients)
十川友那; 篠永浩; 土屋冬威; 森久寿; 大橋育子; 佐々木剛; 川田敬; 石澤啓介; 加地努 / doi:10.69325/jdpt.38.1_88
2025journal_article全文確認
確認の記録 2026-10-22
0
The Chemical and Sensory Impact of Cap Management Techniques, Maceration Length, and Ethanol Level in Syrah Wines from the Central Coast of California
Stoffel ES; Kuster ST; Casassa LF / doi:10.3390/molecules30081694
2025journal_article全文確認
確認の記録 2026-10-23
0
Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation
Yuan J-F; Qin H-M; Wang L-J; Yang X-W; Li Y; Wan N-B; Zhang J / doi:10.3390/foods14030507
2025journal_article全文確認
確認の記録 2026-10-23
0
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Musiienko D; Jurkaninová L; Chrpová D; Kourimská L / doi:10.3389/fnut.2025.1657034
2025journal_article全文確認
確認の記録 2026-10-23
0
Development of 3D printed dexamethasone chewable tablets for prophylaxis of chemotherapy-induced nausea and vomiting in children
Dadkhah A; Gutowski T; Wansing E-M; von Hugo A; Woessmann W; Winkler B; Franke G; Baehr M; Langebrake C / doi:10.1016/j.ijpx.2025.100380
2025journal_article全文確認
確認の記録 2026-10-24
0
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Hrebień-Filisińska Agnieszka M.; Felisiak Katarzyna; Tokarczyk Grzegorz; Czachura Zuzanna; Kiliański Kacper / doi:10.3390/molecules30234569
2025journal_article全文確認
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1
Optimisation of Ultrasound-Assisted Extraction Conditions Using Response Surface Methodology and Identification of Thymoquinone from Black Cumin (Nigella sativa L.) Seed Extract
Kaushik N; Barmanray A / doi:10.17113/ftb.63.02.25.8560
2025journal_article全文確認
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1
Plant Resin Delivery by Nanovectors as an Emerging Approach to Boost Solubility, Permeability and Bioavailability
Truzzi E; Vanti G; Grifoni L; Maretti E; Leo E; Bilia AR / doi:10.3390/pharmaceutics17010053
2025review全文確認
確認の記録 2026-10-25
1
Herbal Amara extract induces gastric fundus relaxation via inhibition of the M2 muscarinic receptor
Maria-Riera Piqué-Borràs; Johann Röhrl; Gerald Künstle / doi:10.1111/nmo.14924
2025journal_article全文確認
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1
Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication
Wang S; Smyth HE; Olarte Mantilla SM; Stokes JR; Smith PA / doi:10.1093/chemse/bjae016
2024review全文確認
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Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review
Putri DN; De Steur H; Juvinal JG; Gellynck X; Schouteten JJ / doi:10.1111/1750-3841.17006
2024review全文確認
確認の記録 2026-09-02
2
Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors
Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D / doi:10.1021/acs.jafc.4c06506
2024journal_article抄録確認
確認の記録 2026-08-31
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Czech C; Lang T; Grassl A; Steuer A; Di Pizio A; Behrens M; Lang R / doi:10.1016/j.foodchem.2024.138884
2024journal_article抄録確認
確認の記録 2026-09-04
2
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
Zhou Z; Ou M; Shen W; Jin W; Yang G; Huang W; Guo C / doi:10.1016/j.foodchem.2024.140753
2024journal_article抄録確認
確認の記録 2026-08-30
1
Purification and characterization of limonin D-ring lactone hydrolase from sweet orange (Citrus sinensis (L.) Osbeck) seeds
Zhang N; Xu Y; Jia X; Li X; Ren J; Pan S; Fan G; Yang J / doi:10.1002/jsfa.13650
2024journal_article抄録確認
確認の記録 2026-08-30
2
Sensory analysis of olive oil - Method for the organoleptic assessment of virgin olive oil (COI/T.20/Doc. No 15/Rev. 11)
International Olive Council
2024standard全文確認
確認の記録 2026-08-30
3
Australia New Zealand Food Standards Code - Schedule 19 - Maximum levels of contaminants and natural toxicants (Compilation No. 6)
Food Standards Australia New Zealand
2024government全文確認
確認の記録 2026-08-30
1
Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations
Steiner D; Meyer A; Immohr LI; Pein-Hackelbusch M / doi:10.3390/pharmaceutics16050658
2024review全文確認
確認の記録 2026-08-30
4
One of the major challenges of masking the bitter taste in medications: an overview of quantitative methods for bitterness
Wang P; Li H; Wang Y; Dong F; Li H; Gui X; Ren Y; Gao X; Li X; Liu R / doi:10.3389/fchem.2024.1449536
2024review全文確認
確認の記録 2026-08-30
1
Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry
Teng CE; Wang YM; Li TH; Chen SF / doi:10.1021/jasms.3c00439
2024journal_article抄録確認
確認の記録 2026-09-02
2
Antioxidant Capacity, Phenolic Compounds, and Other Constituents of Cold and Hot Yerba Mate (Ilex paraguariensis) Infusions
Płatkiewicz J; Okołowicz A; Frankowski R; Grześkowiak T; Jeszka-Skowron M; Zgoła-Grześkowiak A / doi:10.3390/antiox13121467
2024journal_article全文確認
確認の記録 2026-08-31
4
A Comparative Study of Two Oroxylum indicum (L.) Kurz. Phenotypes Based on Phytochemicals and Antioxidant Effects, and the Anti-Inflammatory Activity of Leaf and Pod Extracts
Panomai P; Thapphasaraphong S; Nualkaew N / doi:10.3390/plants13152110
2024journal_article全文確認
確認の記録 2026-08-31
2
Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties
Colombo R; Moretto G; Pellicorio V; Papetti A / doi:10.3390/foods13101427
2024review全文確認
確認の記録 2026-08-31
3
Nutritional value, phytochemical composition, and antioxidant potential of Iranian fenugreeks for food applications
Bakhtiar Ziba; Hassandokht Mohammadreza; Naghavi Mohammad Reza; Mirjalili Mohammad Hossein / doi:10.1038/s41598-024-71949-4
2024journal_article全文確認
確認の記録 2026-08-31
4
Impact of Nitrogen Limitation, Irrigation Levels, and Nitrogen-Rich Biostimulant Application on Agronomical and Chemical Traits of Hydroponically Grown Cichorium spinosum L.
Voutsinos-Frantzis Orfeas; Karavidas Ioannis; Savvas Dimitrios; Ntanasi Theodora; Kaimpalis Vasileios; Consentino Beppe Benedetto; Aliferis Konstantinos A; Karkanis Anestis; Sabatino Leo; Ntatsi Georgia / doi:10.3390/horticulturae10101063
2024journal_article全文確認
確認の記録 2026-08-31
3
"มะแขว่น" สุดยอดเครื่องเทศล้านนา อร่อยลิ้นชา นานาประโยชน์
สถาบันวิจัยและพัฒนาพื้นที่สูง (องค์การมหาชน) (Highland Research and Development Institute, HRDI)
2024government全文確認
確認の記録 2026-09-01
3
Analisi sensoriale dell'olio di oliva - Metodo per la valutazione organolettica dell'olio di oliva vergine (COI/T.20/Doc. n. 15/Rev. 11)
Consiglio Oleicolo Internazionale
2024standard全文確認
確認の記録 2026-09-01
2
Elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238 - Allegato I: Regione Lazio
ARSIAL (Regione Lazio); Ministero dell'agricoltura, della sovranità alimentare e delle foreste
2024government全文確認
確認の記録 2026-09-01
1
Hábitos de consumo de yerba mate (Ilex paraguariensis) en la población del Departamento Central: Paraguay (2022)
Figueroa, Ruth; Aguilar Rabito, Ana Carolina; Mereles, Laura; Núñez, Beatriz; Ramos, Pasionaria Rosa / doi:10.18004/rdn2024.may.02.015.031
2024journal_article全文確認
確認の記録 2026-09-02
2
Microbiota in the ptarmigan intestine—An Inuit delicacy and its potential in popular cuisine
Bjørnsen MB; Valerón NR; Vásquez DP; Velasco EM; Hansen AJ; Hauptmann AL / doi:10.1371/journal.pone.0305317
2024journal_article全文確認
確認の記録 2026-09-01
2
Minister Gopee-Scoon Congratulates Angostura on its bicentennial anniversary
2024government全文確認
確認の記録 2026-09-01
1
Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis
Estier T; Marchal A / doi:10.1016/j.foodchem.2024.139503
2024journal_article抄録確認
確認の記録 2026-09-02
1
Enzymatic Debittering of Cheese Flavoring and Bitterness Characterization of Peptide Mixture Using Sensory and Peptidomics Approach
Xiang Q; Xia Y; Fang S; Zhong F / doi:10.1016/j.foodchem.2023.138229
2024journal_article抄録確認
確認の記録 2026-09-01
1
阿波晩茶の成分特性に関する研究
有澤隆文; 西岡浩貴; 池田絵梨; 横山直人; 吉本春奈
2024government全文確認
確認の記録 2026-09-01
3
Potato steroidal glycoalkaloids: properties, biosynthesis, regulation and genetic manipulation
Liu Y; Liu X; Li Y; Pei Y; Jaleel A; Ren M / doi:10.1186/s43897-024-00118-y
2024review全文確認
確認の記録 2026-09-02
2
The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils
Antonelli S; Pozas S; Saavedra-Torrico J; Donders M; Bustamante C; Sepúlveda B; Tapia F; García-González DL; Romero N / doi:10.3390/antiox13050559
2024journal_article全文確認
確認の記録 2026-10-22
2
Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo
Matsuo H; Kawakami H; Otsuki Y; Miyashita C; Kawahara N; Fuchino H; Yoshimatsu K / doi:10.3390/su16062582
2024journal_article全文未確認0
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
Caiyan Sheng; Mingxia Lu; Jixin Zhang; Wei Zhao; Yanqun Jiang; Tiehan Li; Yujie Wang; Jingming Ning / doi:10.1016/j.fochx.2024.101721
2024journal_article全文確認
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1
Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components
Shi Qihan; Xiao Ying; Zhou Yiming; Tang Wenxiao; Jiang Feng; Zhou Xiaoli; Lu Hongxiu / doi:10.3390/foods13193119
2024journal_article全文確認
確認の記録 2026-10-22
1
The Essential Guide to Italian Digestivo and How to Serve Amaro
Parsons, Brad Thomas
2024other全文確認
確認の記録 2026-09-02
1
Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities
Bai J; et al. / doi:10.3390/foods13203341
2024journal_article全文確認
確認の記録 2026-09-03
2
Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception
Choi Y; Wong RR; Cha YK; Park TH; Kim Y; Chung SJ / doi:10.1016/j.foodchem.2024.140343
2024journal_article抄録確認
確認の記録 2026-09-06
2
Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time
Liang Jiexin; Batali Mackenzie E; Ristenpart William D; Guinard Jean-Xavier / doi:10.1038/s41598-024-69867-6
2024journal_article全文確認
確認の記録 2026-10-22
1
Taste Sensor Assessment of Bitterness in Medicines: Overview and Recent Topics
Uchida T / doi:10.3390/s24154799
2024review全文確認
確認の記録 2026-09-07
2
Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe
Raffo A; Baiamonte I; De Nicola GR; Melini V; Moneta E; Nardo N; Peparaio M; Saggia Civitelli E; Sinesio F / doi:10.3390/foods13111699
2024journal_article全文確認
確認の記録 2026-09-07
1
Analysis of bitter compounds in traditional preparations of Gentiana purpurea L.
Hoel H; de Boer HJ; Kool A; Wangensteen H / doi:10.1016/j.fitote.2024.105932
2024journal_article全文確認
確認の記録 2026-10-21
1
Insights into "Yin Rhyme": Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process
Li Q; Hu Q; Ou X; He J; Yu X; Hao Y; Zheng Y; Sun Y / doi:10.1016/j.fochx.2024.101729
2024journal_article全文確認
確認の記録 2026-09-07
2
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review
Liu S; Shi T; Yu J; Li R; Lin H; Deng K / doi:10.3390/ijms25189844
2024review全文確認
確認の記録 2026-09-08
1
Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes
Nolden AA; Behrens M; McGeary JE; Meyerhof W; Hayes JE / doi:10.3390/nu16091357
2024journal_article全文確認
確認の記録 2026-10-24
2
The Bioactivity and Phytochemicals of Muscari comosum (Leopoldia comosa), a Plant of Multiple Pharmacological Activities
Jaiswal V; Lee HJ / doi:10.3390/ijms25052592
2024review全文確認
確認の記録 2026-09-08
2
Influence of Sodium Chloride on Human Bitter Taste Receptor Responses
Kumar P; Behrens M / doi:10.1021/acs.jafc.3c08775
2024journal_article全文確認
確認の記録 2026-09-08
1
Verification of the interaction between human bitter taste receptor T2R46 and polyphenols; Computational chemistry approach
Shimizu T; Fushimi T; Ohno R; Yasuyuki F; Aso K; Jacobs UM; Nureki O; Suhara Y; Calabrese V; Osakabe N / doi:10.1016/j.crfs.2024.100914
2024journal_article全文確認
確認の記録 2026-09-08
1
Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content
Yusufali Z; Follett P; Wall M; Sun X / doi:10.3390/foods13050718
2024journal_article全文確認
確認の記録 2026-09-08
1
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador
Streule Stefanie; Freimüller Leischtfeld Susette; Chatelain Karin; Miescher Schwenninger Susanne / doi:10.3390/foods13101536
2024journal_article全文確認
確認の記録 2026-09-13
2
Membrane-bound chemoreception of bitter bile acids and peptides is mediated by the same subset of bitter taste receptors
Silvia Schaefer; Florian Ziegler; Tatjana Lang; Alexandra Steuer; Antonella Di Pizio; Maik Behrens / doi:10.1007/s00018-024-05202-6
2024journal_article全文確認
確認の記録 2026-09-16
1
The effect of turmeric and black pepper powder incorporated in breakfast on postprandial glycemia, appetite, palatability, and gastrointestinal well‐being in normal‐weight adults
Safarat Khan; Muhammad Arif; Hafza Laraib; Syeda Nimra Naqvi; Omair Ali Shah; Umar Farooq; Muhammad Sami‐Ullah; Gul Asghar Khan / doi:10.1002/fsn3.3965
2024journal_article全文確認
確認の記録 2026-09-16
1
Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu
Zhilei Zhou; Shaopu Liu; Ying Zhu; Shuangping Liu; Zhongwei Ji; Qingxi Ren; Xingxiang Pan; Jian Mao / doi:10.1016/j.jfca.2023.105932
2024journal_article全文確認
確認の記録 2026-09-16
2
Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation
Erh-Kang Luo; Chun-Ting Lin; Chao-Kai Chang; Nai-Wen Tsao; Chih-Yao Hou; Sheng-Yang Wang; Min-Hung Chen; Sheng-Yen Tsai; Chang-Wei Hsieh / doi:10.1016/j.fochx.2024.101817
2024journal_article全文確認
確認の記録 2026-09-16
1
Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception
Glenn Birksø Hjorth Andersen; Caroline Laura Dam Christensen; John C. Castura; Niki Alexi; Derek V. Byrne; Ulla Kidmose / doi:10.3390/beverages10030054
2024journal_article全文確認
確認の記録 2026-09-16
2
Enzymatic fermentation of Uruka under hydrostatic pressure conditions
Jang Jaemin; Hitoshi Iwahashi / doi:10.1016/j.foohum.2024.100282
2024journal_article全文確認
確認の記録 2026-09-16
1
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés Felipe Ramírez González; Gustavo Adolfo Gutiérrez García; Paola Andrea Polanía-Hincapié; Luis Javier López; Juan Carlos Suárez / doi:10.1371/journal.pone.0306680
2024journal_article全文確認
確認の記録 2026-09-16
1
秋田県の郷土食 秋田県文化財調査報告書第540集 第3章「ばっけ味噌」
秋田県教育委員会
2024government全文確認
確認の記録 2026-09-16
1
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
Xiaomin Pang; Zi Yan; Jishuang Zou; Pengyao Miao; Weiting Cheng; Zewei Zhou; Jianghua Ye; Haibin Wang; Xiaoli Jia; Yuanping Li; Qi Zhang / doi:10.3390/foods13213433
2024journal_article全文確認
確認の記録 2026-09-16
1
Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage
Carina Mascarenhas Fernandes; Hildur Inga Sveinsdóttir; Tumi Tómasson; Sigurjón Arason; María Gudjónsdóttir / doi:10.1002/fsn3.4132
2024journal_article全文確認
確認の記録 2026-09-16
2
Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses
Yvonne Guckenbiehl; Aurora Magdalena Morales Romero; Helen Haug; Eva Ortner; Isabell Rothkopf; Ute Schweiggert-Weisz; Andrea Buettner; Susanne Gola / doi:10.1016/j.crfs.2024.100909
2024journal_article全文確認
確認の記録 2026-09-16
2
ピーマンの苦味を感じるメカニズムの一端を解明 同時に卵黄タンパク質がピーマンの苦味を抑制する可能性も示唆
キユーピー株式会社; 東京大学 三坂巧研究室
2024other全文確認
確認の記録 2026-09-16
1
日本農林規格 JAPANESE AGRICULTURAL STANDARD ドレッシング（JAS 0955）
農林水産省
2024other全文確認
確認の記録 2026-09-26
4
GC/MSおよびQDAから評価した乳製品の添加によるコマツナ青汁の苦み抑制効果
猪飼ゆい; 上妻あや; 中村海里; 西岡実優; 荒木萌; 谷口明日香; 小石原洋; 田中麻里子; 橋本一平; 佐瀬睦子; 佐藤吉朗; 重村泰毅; 小林理恵 / doi:10.3136/aamjsfst.71.0_353
2024other抄録確認
確認の記録 2026-10-15
1
Predicting and improving complex beer flavor through machine learning
Schreurs M; Piampongsant S; Roncoroni M; Cool L; Herrera-Malaver B; Vanderaa C; Theßeling FA; Kreft Ł; Botzki A; Malcorps P; Daenen L; Wenseleers T; Verstrepen KJ / doi:10.1038/s41467-024-46346-0
2024journal_article全文確認
確認の記録 2026-10-21
0
Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
Ramos-Parra PA; De Anda-Lobo IC; Viejo CG; Villarreal-Lara R; Clorio-Carillo JA; Marín-Obispo LM; Obispo-Fortunato DJ; Escobedo-Avellaneda Z; Fuentes S; Pérez-Carillo E; Hernandez-Brenes C / doi:10.1002/fsn3.4066
2024journal_article全文確認
確認の記録 2026-10-21
0
Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
Peralta R; Espínola F; Vidal AM; Moya M / doi:10.3390/foods13162588
2024journal_article全文確認
確認の記録 2026-10-22
0
Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects
Calatayud MV; Li X; Dag A; Benjamin O; Tietel Z; Polari JJ; Zipori I; Wang SC / doi:10.1021/acs.jafc.4c06012
2024journal_article全文確認
確認の記録 2026-10-21
0
A method to "gamify" exposure to vegetable flavor and its potential influence on liking
Davis LA; Kielb EI; Moding KJ; Running CA / doi:10.1002/fsn3.4272
2024journal_article全文確認
確認の記録 2026-10-21
0
Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans
Haruna L; Abano EE; Teye E; Tukwarlba I; Yeboah W; Agyei KJ; Lukeman M / doi:10.1155/2024/5198607
2024journal_article全文確認
確認の記録 2026-10-22
0
An investigation of the shelf life of cold brew coffee and the influence of extraction temperature using chemical, microbial, and sensory analysis
Lopane SN; McGregor JU; Rieck JR / doi:10.1002/fsn3.3812
2024journal_article全文確認
確認の記録 2026-10-22
0
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
Jiang Y; Zhang L; Jin Y; Xu H; Liang Y; Xia Z; Zhang C; Guan C; Qu H; Wa Y; Wang W; Huang Y; Gu R; Chen D / doi:10.3390/foods13233828
2024journal_article全文確認
確認の記録 2026-10-22
0
Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment
Boffa L; Calcio Gaudino E; Grillo G; Binello A; Capaldi G; Rego D; Pereira M; Cravotto G / doi:10.3390/foods13162613
2024journal_article全文確認
確認の記録 2026-10-22
0
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics
Nucciarelli D; García-González DL; Veneziani G; Urbani S; Daidone L; Esposto S; Taticchi A; Selvaggini R; Servili M / doi:10.3390/foods13193073
2024journal_article全文確認
確認の記録 2026-10-22
0
Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference
De Santis D; Ferri S; Milana G; Turchetti G; Modesti M / doi:10.1016/j.heliyon.2024.e29833
2024journal_article全文確認
確認の記録 2026-10-22
0
デカドロンⓇエリキシルの服薬コンプライアンス向上に関する検討（第2報）―小児における服薬に関するアンケート結果と官能検査― (A study on improving medication compliance with DECADRONⓇ elixir （part2）： results of questionnaire on medication in children and taste test)
安永顕子; 佐古有紀; 吉川明良; 河瀬志保 / doi:10.69325/jdpt.37.1_55
2024journal_article全文確認
確認の記録 2026-10-22
0
The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars
Philipp C; Eder P; Sari S; Korntheuer K; Eder R / doi:10.1155/2024/9843225
2024journal_article全文確認
読んだ範囲は一部: 出版社の頁の本文と表を組み込みブラウザで読み、抜粋を保存して照合（確認画面は回避していない）。図・補足は見ていない
確認の記録 2026-10-23
0
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl
Wang J; Lu J; Zhang X; Kong B; Li Y; Chen Q; Wen R / doi:10.3390/foods13111747
2024journal_article全文確認
確認の記録 2026-10-23
0
Identification of 4′-Demethyl-3,9-dihydroeucomin as a Bitter-Masking Compound from the Resin of Daemonorops draco
Sterneder S; Seitz J; Kiefl J; Rottmann E; Liebig M; Blings M; Seilwind S; Zhou Y; Wei J; Guan H; Zhu Q; Kreißl J; Lamottke K; Ley JP; Somoza V / doi:10.1021/acs.jafc.4c04583
2024journal_article全文確認
確認の記録 2026-10-24
0
Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage
Ceylan Zafer; Meral Raciye; Alav Aslıhan; Torusdağ Gülşen Berat; Bildik Fatih; Altay Filiz / doi:10.1021/acsomega.3c06318
2024journal_article全文確認
確認の記録 2026-10-25
1
Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)
Benli Hakan; Şahin Pelin; Ağçam Erdal / doi:10.1002/fsn3.3929
2024journal_article全文確認
確認の記録 2026-10-25
1
Efficacy of Laurus nobilis L. for Tight Junction Protein Imbalance in Leaky Gut Syndrome
Shin Yelim; Kim Jiyeon; Song Youngcheon; Kim Sangbum; Kong Hyunseok / doi:10.3390/nu16091250
2024journal_article全文確認
確認の記録 2026-10-25
1
The Use of Nigella sativa in Cardiometabolic Diseases
Derosa G; D’Angelo A; Maffioli P; Cucinella L; Nappi RE / doi:10.3390/biomedicines12020405
2024review全文確認
確認の記録 2026-10-25
1
Herbal Spices as Food and Medicine: Microscopic Authentication of Commercial Herbal Spices
Khan A; Ahmad M; Sultan A; Khan R; Raza J; Ul Abidin SZ; Khan S; Zafar M; Uddin MN; Kazi M / doi:10.3390/plants13081067
2024journal_article全文確認
確認の記録 2026-10-25
1
Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits (Juniperus drupacea L.): Elucidating the Impact of Roasting
Hasim Kelebek; Merve Carikcioglu; Pınar Kadiroglu; Esra Ereli; Turkan Uzlasir; Serkan Selli / doi:10.3390/foods13233946
2024journal_article全文確認
確認の記録 2026-10-25
1
もっと、“ねりごま“を楽しんでみませんか。（ごまのこと）
九鬼産業株式会社
2024other全文確認
確認の記録 2026-10-28
1
A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough
Pradhan Abhishek; Saha Debapam; Tripathy Punyadarshini Punam / doi:10.1002/jsfa.14031
2024journal_article全文確認
確認の記録 2026-10-28
1
Quinine (21 CFR §172.575)
U.S. Food and Drug Administration
2023government全文確認
確認の記録 2026-08-30
2
Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype
Nor NDM; Mullick H; Zhou X; Oloyede O; Houston-Price C; Harvey K; Methven L / doi:10.3390/foods12173188
2023journal_article全文確認
確認の記録 2026-08-30
4
Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes
Adamkiewicz L; Szeleszczuk L / doi:10.3390/molecules28196964
2023review全文確認
確認の記録 2026-08-30
4
Development of a Hydroxypropyl-beta-Cyclodextrin-Based Liquid Formulation for the Oral Administration of Propranolol in Pediatric Therapy
Cirri M; Mura P; Benedetti S; Buratti S / doi:10.3390/pharmaceutics15092217
2023journal_article全文確認
確認の記録 2026-08-30
1
キク科山菜に含まれる機能性成分：野生植物として生き抜いてきた山菜の化学戦略を利用する
上杉祥太 / doi:10.1271/kagakutoseibutsu.61.468
2023review全文確認
確認の記録 2026-08-30
2
The effect of carboxymethyl cellulose and beta-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract
Tran CTH; Nargotra P; Pham HTC; Lieu DM; Huynh PK; Wang HD; Dong CD; Kuo CH / doi:10.1007/s13197-023-05693-4
2023journal_article全文確認
確認の記録 2026-08-30
4
The Impact of Hop Freshness on Kettle-Hopped Beers
Rutnik K; Ocvirk M; Košir IJ / doi:10.3390/foods12234353
2023journal_article全文確認
確認の記録 2026-08-31
7
Effects of Dry-Hopping on Beer Chemistry and Sensory Properties - A Review
Klimczak K; Cioch-Skoneczny M; Duda-Chodak A / doi:10.3390/molecules28186648
2023review全文確認
確認の記録 2026-08-31
7
Visualization and identification of benzylisoquinoline alkaloids in various nelumbo nucifera tissues
Hao C; Yang W; Dong G; Yu Y; Liu Y; Zhang J; Zhu Y; Wei X; Chen S / doi:10.1016/j.heliyon.2023.e16138
2023journal_article全文確認
確認の記録 2026-08-31
1
Dandelion (Taraxacum Genus): A Review of Chemical Constituents and Pharmacological Effects
Fan M; Zhang X; Song H; Zhang Y / doi:10.3390/molecules28135022
2023review全文確認
確認の記録 2026-08-31
5
广东凉茶街坊热捧 四季皆宜苦尽甘来
广州日报
2023government全文確認
確認の記録 2026-08-31
1
Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria
Ukom A; Albert M; Ojimelukwe P; Offia-Olua B; Nwanagba L et al. / doi:10.1186/s42779-023-00170-x
2023journal_article全文確認
確認の記録 2026-08-31
8
Nociception and pain in humans lacking a functional TRPV1 channel
Katz B; Zaguri R; Edvardson S; Maayan C; Elpeleg O; Lev S; Davidson E; Peters M; Kfir-Erenfeld S; Berger E; Ghazalin S; Binshtok AM; Minke B / doi:10.1172/JCI153558
2023journal_article全文確認
確認の記録 2026-08-31
1
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
Wang T; Li RY; Liu KY; Chen QY; Bo NG; Wang Q; Xiao YQ; Sha G; Chen SQ; Lei X; Lu Y; Ma Y; Zhao M / doi:10.1016/j.fochx.2023.101003
2023journal_article全文確認
確認の記録 2026-10-22
3
Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage
Pedersen RL; Bertelsen AS; Byrne DV; Kidmose U / doi:10.3390/foods12142711
2023journal_article全文確認
確認の記録 2026-08-31
2
Ảnh hưởng của loại hóa chất và phương pháp xử lý đến khả năng loại bỏ vị đắng vỏ cam sành (Citrus sinensis) bổ sung vào sản phẩm Marmalade
Nguyễn Đức Tùng; Trần Hứa Hồng Nhạn; Nguyễn Việt Thuận; Nguyễn Thị Kiều Tiên; Trần Ngọc Nhã Trân; Tống Thị Ánh Ngọc / doi:10.22144/ctujos.2023.176
2023journal_article全文確認
確認の記録 2026-08-31
2
Assessment report on Cnicus benedictus L., herba
European Medicines Agency; Committee on Herbal Medicinal Products
2023government全文確認
確認の記録 2026-08-31
2
Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream
Colic Mirela Lucan; Antunovic Martina; Jukic Marko; Popovic Ivana; Lukinac Jasmina / doi:10.3390/app132111802
2023journal_article全文確認
確認の記録 2026-08-31
1
DoiTung Coffee
2023government全文確認
確認の記録 2026-09-01
6
Doi Chaang Coffee
2023government全文確認
確認の記録 2026-09-01
5
การวิเคราะห์หาปริมาณกรดคลอโรจีนิกและคาเฟอีนในเมล็ดกาแฟอาราบิกาจากหมู่บ้านหนองน้ำดำและภายใต้การดำเนินของโครงการหลวงในภาคเหนือ (Determination of Chlorogenic Acid and Caffeine Content in Arabica Coffee Beans from Nong Nam Dam Village and under the Royal Project Foundation Operation in Northern Thailand)
Singchai B; Chaocharoen W; Sridakul K; Bualom C
2023journal_article全文確認
確認の記録 2026-09-01
3
Ethnobotanical Documentation of the Uses of Wild and Cultivated Plants in the Ansanto Valley (Avellino Province, Southern Italy)
Motti R; Marotta M; Bonanomi G; Cozzolino S; Di Palma A / doi:10.3390/plants12213690
2023journal_article全文確認
確認の記録 2026-09-01
1
El Mate cumple 10 años como Infusión Nacional
2023government全文確認
確認の記録 2026-09-01
2
Evaluación del proceso de transformación de tunta con la variedad hídrida mejorada "silver" en las comunidades altoandinas de la microcuenca huenque Ilave – Puno Peru
Jilapa-Humpiri, Rubén Wilfredo; Huanca-Marin, Julio Cesar / doi:10.47190/nric.v4i2.246
2023journal_article全文確認
確認の記録 2026-09-01
3
Homenaje al Profesor e Ing. Quím. Federico Galdeano-Bienzobas. Una revisión de la literatura sobre un tesoro de Oaxaca, su mole negro hecho con el chile secado con humo. Parte 1. El chilhuacle o chile huacle o chilli huactli
García-Gómez, Rolando Salvador; Bernal-González, Marisela; Durán-Domínguez-de-Bazúa, María del Carmen / doi:10.32399/icuap.rdic.2448-5829.2023.27.1156
2023journal_article全文確認
確認の記録 2026-09-01
4
令和4年における酒類の研究業績 (Research achievements on alcoholic beverages in Reiwa 4, 2022)
日本醸造協会誌編集部
2023other全文確認
確認の記録 2026-09-01
1
From Bitter to Delicious: Properties and Uses of Microbial Aminopeptidases
Wang Y; Zhao P; Zhou Y; Hu X; Xiong H / doi:10.1007/s11274-022-03501-3
2023review抄録確認
確認の記録 2026-09-01
1
The causal mutation leading to sweetness in modern white lupin cultivars
Mancinotti D; ほか14名 / doi:10.1126/sciadv.adg8866
2023journal_article全文確認
確認の記録 2026-09-02
2
Phenolics and Sesquiterpene Lactones Profile of Red and Green Lettuce: Combined Effect of Cultivar, Microbiological Fertiliser, and Season
Stojanović M; Savić S; Delcourt A; Hilbert JL; Hance P; Dragišić Maksimović J; Maksimović V / doi:10.3390/plants12142616
2023journal_article全文確認
確認の記録 2026-09-02
2
12種類のウド品種・系統における低温要求量およびジベレリン反応性の評価
小坂井宏輔; 宮下智人; 大槻優華
2023government全文確認
確認の記録 2026-09-02
1
食材レポート第10回 東京ウド
田口さつき
2023other全文確認
確認の記録 2026-09-02
3
Transcriptomic and metabolomic analyses reveal the flavor of bitterness in the tip shoots of Bambusa oldhamii Munro
Jiao Y / doi:10.1038/s41598-023-40918-8
2023journal_article全文確認
確認の記録 2026-09-02
1
茶道における抹茶撹拌の動作解析
洲戸歩; 白杉(片岡)直子; 本多佐知子; 祗園景子; 増田勇人; 大村直人 / doi:10.11402/ajscs.34.0_14
2023journal_article全文確認
確認の記録 2026-09-02
1
Bitterness quantification and simulated taste mechanism of theasinensin A from tea
Zhang J-Y; Cui H-C; Feng Z-H; Wang W-W; Zhao Y; Deng Y-L; Jiang H-Y; Yin J-F; Engelhardt UH / doi:10.3389/fnut.2023.1138023
2023journal_article全文確認
確認の記録 2026-09-02
2
关于普洱茶的回甘、生津、回甜，看完告别晕乎乎！
云南龙润茶业
2023other全文確認
確認の記録 2026-09-02
6
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
Liu Zhongying; Ran Qiansong; Li Qin; Yang Ting; Dai Yuqiao; Zhang Tuo; Fang Shimao; Pan Ke; Long Lin / doi:10.1111/1750-3841.16543
2023journal_article抄録確認
確認の記録 2026-09-02
2
黄大茶特征“锅巴香”的关键呈香物质鉴定
裴子莹; 赫桂影; 刘彧辰; 胡月朦; 李梦茹; 宛晓春; 翟小婷 / doi:10.7506/spkx1002-6630-20220825-302
2023journal_article抄録確認
確認の記録 2026-09-02
1
Spaghetti all'Assassina. La vera ricetta descritta dal suo inventore Enzo Francavilla
Sandro Romano
2023other全文確認
確認の記録 2026-09-02
1
Made in Bari: Spaghetti all'Assassina
LuigiMax
2023other全文確認
確認の記録 2026-09-02
1
Puglia's "Killer" Spaghetti
Stefania Leo
2023other全文確認
確認の記録 2026-09-02
1
Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel
Barea-Ramos, J.D.; Santos, J.P.; Lozano, J.; Rodríguez, M.J.; Montero-Fernández, I.; Martín-Vertedor, D. / doi:10.3390/chemosensors11060342
2023journal_article全文確認
確認の記録 2026-09-02
2
Are Nordic specialty coffee roasters still as innovative as they once were?
Gyllensten Benedicte
2023other全文確認
確認の記録 2026-09-02
1
Budaya Ngopi di Kopitiam Sudah Ada Sejak Berabad Lalu di Asia Tenggara
Basoni Sonia
2023other全文確認
確認の記録 2026-09-02
1
Édition par CRISPR/Cas9 de la voie de biosynthèse des lactones sesquiterpéniques en vue de modifier l'amertume de la chicorée industrielle (Cichorium intybus L.)
Domont, Justine
2023thesis全文確認
確認の記録 2026-09-02
2
地理的表示産品情報発信サイト 伊達のあんぽ柿(登録番号第123号)
農林水産省(地理的表示産品情報発信サイト)
2023government全文確認
確認の記録 2026-09-02
2
The true history of the Burnt Basque Cheesecake, from La Viña in San Sebastian
About Basque Country (aboutbasquecountry.eus)
2023other全文確認
確認の記録 2026-09-02
0
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor
Brown Allison L; Warren Ezekiel R; Ingraham Bradley W; Ziegler Gregory R; Hopfer Helene / doi:10.1111/joss.12864
2023journal_article抄録確認
確認の記録 2026-09-02
1
Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece
Pieroni A; Morini G; Piochi M; Sulaiman N; Kalle R; Haq SM; Devecchi A; Franceschini C; Zocchi DM; Migliavada R; et al. / doi:10.3390/nu15143242
2023journal_article全文確認
確認の記録 2026-09-02
4
Tannins and Approachability: A Sea Change in the World of Wine
Lewin, Benjamin (MW)
2023other全文確認
確認の記録 2026-09-02
1
ヴェネト州の見どころ：9つの世界遺産と2024年イベント情報
イタリア政府観光局（ENIT）
2023other全文確認
確認の記録 2026-09-03
0
Physiological activation of human and mouse bitter taste receptors by bile acids
Ziegler F; Steuer A; Di Pizio A; Behrens M / doi:10.1038/s42003-023-04971-3
2023journal_article全文確認
確認の記録 2026-09-03
3
Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging
López-López A; Moreno-Baquero JM; Garrido-Fernández A / doi:10.3390/foods12193561
2023journal_article全文確認
確認の記録 2026-09-06
2
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview
He W; Liang L; Zhang Y / doi:10.3390/foods12122317
2023review全文確認
確認の記録 2026-09-06
2
Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy
Liu X; Gmitter FG; Grosser JW; Wang Y / doi:10.1039/d2ra08182b
2023journal_article全文確認
確認の記録 2026-10-21
1
A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations
Clapham D; Belissa E; Inghelbrecht S; Pensé-Lhéritier AM; Ruiz F; Sheehan L; Shine M; Vallet T; Walsh J; Tuleu C / doi:10.3390/pharmaceutics15092319
2023journal_article全文確認
確認の記録 2026-09-08
2
後発酵茶「阿波晩茶」の特性が明らかに――阿波晩茶の成分特性に関する研究
西岡浩貴; 池田絵梨; 吉本春奈; 横山直人; 有澤隆文
2023government全文確認
確認の記録 2026-09-08
1
Huauzontle (monografía de producto)
Servicio de Información Agroalimentaria y Pesquera (SIAP); Secretaría de Agricultura y Desarrollo Rural
2023government全文確認
確認の記録 2026-09-08
1
Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines
Jasmins G; Perestrelo R; Coïsson JD; Sousa P; Teixeira JA; Bordiga M; Câmara JS / doi:10.3390/foods12102058
2023journal_article全文確認
確認の記録 2026-09-08
1
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
Delgado-Ospina Johannes; Esposito Luigi; Molina-Hernandez Junior Bernardo; Pérez-Álvarez José Ángel; Martuscelli Maria; Chaves-López Clemencia / doi:10.3390/foods12132442
2023journal_article全文確認
確認の記録 2026-09-13
1
Activated natural zeolites for beer filtration: A pilot scale approach
Senila Marin; Coldea Teodora Emilia; Senila Lacrimioara; Mudura Elena; Cadar Oana / doi:10.1016/j.heliyon.2023.e20031
2023journal_article全文確認
確認の記録 2026-09-13
3
Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach
Jennifer Wagner; Jonathan D Wilkin; Andrea Szymkowiak; John Grigor / doi:10.1016/j.physbeh.2023.114308
2023journal_article全文確認
確認の記録 2026-09-16
2
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate
Joachim J. Schouteten; Valérie Lemarcq; Davy Van de Walle; Eleni Sioriki; Koen Dewettinck / doi:10.3390/foods12040887
2023journal_article全文確認
確認の記録 2026-09-16
1
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder
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2023journal_article全文確認
確認の記録 2026-09-16
2
Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis
Ana Carolina de Lima; Laura Aceña; Montserrat Mestres; Ricard Boqué / doi:10.3390/molecules28062807
2023journal_article全文確認
確認の記録 2026-09-16
1
キッコーマン 基本の和食、おうちの和ごはん いか大根
料理 小田 真規子; 文 峯田 亜季; キッコーマン株式会社
2023other全文確認
確認の記録 2026-09-16
2
青髪のテツ「春菊茹でるなら”〇秒ルール”を守るべし！」破ったら…え、めっちゃ苦くなるの!?
青髪のテツ（スーパー青果部歴10年を名乗る執筆者）
2023other全文確認
確認の記録 2026-10-06
2
菜の花のゆで方とゆで時間＆保存方法が丸わかり！おすすめレシピ3選も
キッコーマン株式会社（料理家 江口恵子さんに教わった記事）
2023other全文確認
確認の記録 2026-10-06
2
Extraction Efficiency and Alpha-Glucosidase Inhibitory Activities of Green Tea Catechins by Different Infusion Methods
Orita T; Chogahara S; Okuda M; Sakao K; Miyata T; Hou DX / doi:10.3390/foods12132611
2023journal_article全文確認
確認の記録 2026-10-20
0
焙煎度がコーヒーの味に及ぼす影響
劉 尭煒; 竹嶋 伸之輔; 渡辺 章夫; 小林 三智子
2023journal_article全文確認
確認の記録 2026-10-21
0
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic
Guzmán Penella S; Boulanger R; Maraval I; Kopp G; Corno M; Fontez B; Fontana A / doi:10.3390/molecules28093805
2023journal_article全文確認
確認の記録 2026-10-21
0
日本産辛味ダイコン主要品種の特性比較
椿 信一; 篠田 光江 / doi:10.2503/hrj.22.11
2023journal_article全文確認
確認の記録 2026-10-21
0
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory
Streule S; Freimüller Leischtfeld S; Galler M; Motzer D; Poulose-Züst M; Miescher Schwenninger S / doi:10.3390/foods13010137
2023journal_article全文確認
確認の記録 2026-10-22
0
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
Chen S; Xiao Y; Tang W; Jiang F; Zhu J; Zhou Y; Ye L / doi:10.3390/foods12203857
2023journal_article全文確認
確認の記録 2026-10-22
0
Comparative assessment of different processing methods used for minimization of bitterness in Bitter gourd
Bidlan A; Kumar M / doi:10.7770/safer-v11n1-art626
2023journal_article抄録確認
確認の記録 2026-10-22
1
Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
Knežević-Jugović Z; Culetu A; Mijalković J; Duta D; Stefanović A; Šekuljica N; Đorđević V; Antov M / doi:10.3390/foods12010024
2023journal_article全文確認
確認の記録 2026-10-22
0
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae
Nakamura R; Saito M; Maruyama M; Yamanaka S; Tanemura T; Watanabe M; Fukumori F; Hayashi K / doi:10.3136/fstr.FSTR-D-22-00110
2023journal_article全文確認
確認の記録 2026-10-22
0
Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame
Sharma K; Nilsuwan K; Ma L; Benjakul S / doi:10.3390/foods12040761
2023journal_article全文確認
確認の記録 2026-10-22
0
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils
Veneziani G; García-González DL; Esposto S; Nucciarelli D; Taticchi A; Boudebouz A; Servili M / doi:10.3390/foods12030612
2023journal_article全文確認
確認の記録 2026-10-22
0
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
Díez-Betriu A; Romero A; Ninot A; Tres A; Vichi S; Guardiola F / doi:10.3390/foods12061228
2023journal_article全文確認
確認の記録 2026-10-22
0
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
Boudebouz A; Romero A; Hermoso JF; Boqué R; Mestres M / doi:10.3390/foods12132633
2023journal_article全文確認
確認の記録 2026-10-22
0
デカドロンⓇエリキシルの服薬コンプライアンス向上に関する検討 (A study on improving medication compliance with DECADRON Ⓡ elixir)
河瀬志保; 佐古有紀; 脇本友絵; 常友盛勝; 安永顕子; 岡野里香; 渡辺美和 / doi:10.69325/jdpt.36.1_82
2023journal_article全文確認
確認の記録 2026-10-22
0
The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
Jagatić Korenika AM; Kozina B; Preiner D; Tomaz I; Volarević J; Jeromel A / doi:10.3390/app13095411
2023journal_article全文確認
読んだ範囲は一部: 出版社の頁の本文と表を組み込みブラウザで読み、抜粋を保存して照合（確認画面は回避していない）。図・補足は見ていない
確認の記録 2026-10-23
0
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Orbanić F; Rossi S; Bestulić E; Budić-Leto I; Kovačević Ganić K; Horvat I; Plavša T; Bubola M; Lukić I; Jeromel A; Radeka S / doi:10.3390/foods12203838
2023journal_article全文確認
確認の記録 2026-10-23
0
Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
Qin L-G; Li X-A; Huang Y-X; Li Y-J; Chen Q / doi:10.3390/foods12020388
2023journal_article全文確認
確認の記録 2026-10-23
0
Association between Genetic Variation in the TAS2R38 Bitter Taste Receptor and Propylthiouracil Bitter Taste Thresholds among Adults Living in Japan Using the Modified 2AFC Procedure with the Quest Method
Aoki K; Mori K; Iijima S; Sakon M; Matsuura N; Kobayashi T; Takanashi M; Yoshimura T; Mori N; Katayama T / doi:10.3390/nu15102415
2023journal_article全文確認
確認の記録 2026-10-24
0
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants
Nouska Chrysanthi; Irakli Maria; Georgiou Miltiadis; Lytou Anastasia E.; Skendi Adriana; Bouloumpasi Elisavet; Chatzopoulou Paschalina; Biliaderis Costas G.; Lazaridou Athina / doi:10.3390/foods12214007
2023journal_article全文確認
確認の記録 2026-10-25
1
Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts
Balbino Sandra; Cvitković Daniela; Skendrović Hanna; Dragović-Uzelac Verica / doi:10.17113/ftb.61.03.23.8002
2023journal_article全文確認
確認の記録 2026-10-25
1
How storage time affects sensory, chemical, and physical characteristics of flavored olive oil
Kacalova Tereza; Jarosova Alzbeta / doi:10.1002/fsn3.3613
2023journal_article全文確認
確認の記録 2026-10-25
1
Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies
Cedeño-Pinos Cristina; Martínez-Tomé Magdalena; Jordán María José; Bañón Sancho / doi:10.3390/antiox12010159
2023journal_article全文確認
確認の記録 2026-10-25
2
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
Yin Wen-ting; Yang Chen-jia; He Xin-yun; Zhao Yu-hang; Liu Hua-min; Zhai Zhuo-qing; Wang Xue-de / doi:10.1016/j.fochx.2023.101045
2023journal_article全文確認
確認の記録 2026-10-28
1
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
Deng S; Zhang G; Olayemi Aluko O; Mo Z; Mao J; Zhang H; Liu X; Ma M; Wang Q; Liu H / doi:10.1016/j.foodres.2022.111262
2022review抄録確認
確認の記録 2026-08-30
2
Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies
Liu CT; Tzen JTC / doi:10.3390/molecules27175679
2022journal_article全文確認
確認の記録 2026-08-30
2
Overlapping activation pattern of bitter taste receptors affect sensory adaptation and food perception
Lang R; Lang T; Dunkel A; Ziegler F; Behrens M / doi:10.3389/fnut.2022.1082698
2022journal_article全文確認
確認の記録 2026-08-30
10
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
McClure AP; Hopfer H; Grun IU / doi:10.1016/j.crfs.2022.01.005
2022journal_article全文確認
確認の記録 2026-08-30
3
Grapefruit Debittering by Simultaneous Naringin Hydrolysis and Limonin Adsorption Using Naringinase Immobilized in Agarose Supports
Munoz M; Holtheuer J; Wilson L; Urrutia P / doi:10.3390/molecules27092867
2022journal_article全文確認
確認の記録 2026-08-30
8
Impact of Hop Freshness on Dry Hopped Beer Quality
Rutnik K; Ocvirk M; Košir IJ / doi:10.3390/foods11091310
2022journal_article全文確認
確認の記録 2026-08-30
6
Taxonomy and ethnobotany of Acmella (Asteraceae) in Thailand
Panyadee P; Inta A / doi:10.13057/biodiv/d230453
2022journal_article全文確認
確認の記録 2026-10-21
1
Commission Delegated Regulation (EU) 2022/2104 supplementing Regulation (EU) No 1308/2013 as regards marketing standards for olive oil
European Commission
2022government全文確認
確認の記録 2026-08-30
1
Traditional Dietary Knowledge of a Marginal Hill Community in the Central Himalaya: Implications for Food Nutrition and Medicinal Security
Ojha SN; Anand A; Sundriyal RC; Arya D / doi:10.3389/fphar.2021.789360
2022journal_article全文確認
確認の記録 2026-08-31
0
Single document: Radicchio di Verona PGI
European Commission
2022government全文確認
確認の記録 2026-08-31
4
Linking Temporal Dominance of Sensations for Primary-Sensory and Multi-Sensory Attributes Using Canonical Correlation Analysis
Shimaoka N; Okamoto S; Akiyama Y; Yamada Y / doi:10.3390/foods11060781
2022journal_article全文確認
確認の記録 2026-08-31
2
A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function—The “Seven-iTT”
Mastinu M; Pieniak M; Wolf A; Green T; Hähner A; Niv MY; Hummel T / doi:10.3390/life13010059
2022journal_article全文確認
確認の記録 2026-08-31
1
Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
Cao QQ; Wang F; Chen JX; Wang L; Gao YQ; Granato D; Zhang L; Yin JF; Xu YQ / doi:10.1038/s41538-022-00141-7
2022journal_article全文確認
確認の記録 2026-08-31
1
Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice
Nguyen Trang; Nguyen Ha / doi:10.31015/jaefs.2022.3.13
2022journal_article全文確認
確認の記録 2026-08-31
1
Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products
Bora Sudipta Sankar; Dullah Samim; Dey Kuntal Kumar; Hazarika Dibya Jyoti; Sarmah Unmona; Sharma Darshana; Goswami Gunajit; Singh Naorem Romen; Barooah Madhumita / doi:10.3389/fsufs.2022.1006573
2022journal_article全文確認
確認の記録 2026-08-31
5
Chorta (Wild Greens) in Central Crete: The Bio-Cultural Heritage of a Hidden and Resilient Ingredient of the Mediterranean Diet
Pieroni Andrea; Sulaiman Naji; Soukand Renata / doi:10.3390/biology11050673
2022journal_article全文確認
確認の記録 2026-08-31
2
โภชนาการและการปนเปื้อนแบคทีเรียก่อโรคบางชนิดของขี้เพี้ยวัว (Nutrition and some pathogenic bacteria contamination of cow's intestinal contents)
Yeemin P; Sumangka J; Sotthisawad K
2022journal_article全文確認
確認の記録 2026-09-01
3
น้ำพุร้อนสันกำแพง (ข้อมูลท่องเที่ยว)
องค์การบริหารส่วนตำบลบ้านสหกรณ์ (Ban Sahakorn Subdistrict Administrative Organization / อบต.บ้านสหกรณ์, Mae On District, Chiang Mai)
2022government全文確認
確認の記録 2026-09-01
2
การท่องเที่ยวเชิงอาหารพื้นบ้านล้านนา (Lanna Gastronomy Tourism)
ชวรินทร์ สุดสวาท; อติคุณ เลรามัญ; นภัสนันท์ วินิจวรกิจกุล; สุประภา สมนักพงษ์; อนัญญา รัตนประเสริฐ
2022journal_article全文確認
確認の記録 2026-09-01
2
กระบวนการตั้งชื่ออาหารในภาษาไทยถิ่นเหนือตามแนวทฤษฎีอรรถศัพท์ (The Process of Food Naming in Northern Thai Dialect by Lexical Semantics Theory)
กฤษดา มั่นเหมาะ; ชัชวดี ศรลัมพ์
2022journal_article全文確認
確認の記録 2026-09-01
3
Disciplinare di produzione della indicazione geografica protetta «Radicchio di Verona» (Provvedimento 30 giugno 2022, pubblicato in Gazzetta Ufficiale)
Ministero delle politiche agricole alimentari e forestali (PQAI IV)
2022government全文確認
確認の記録 2026-09-01
1
長良川産アユの消化管内に混入する砂利の存在が食材としての品質に及ぼす影響について
大津ゆみ子; 山田久美子 / doi:10.2740/jisdh.33.1_19
2022journal_article全文確認
確認の記録 2026-09-01
2
Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods
Campbell R; Hauptmann A; Campbell K; Fox S; Marco ML / doi:10.20517/mrr.2021.06
2022review全文確認
確認の記録 2026-09-01
1
麹発酵により生じたペプチドおよびアミノ酸代謝物の機能 (Recent Advances on Biological Functions of Peptides and Amino Acid Derivatives in Fermented Products Using Aspergillus Starter)
Zheng Y; Shirako S; Sato K
2022review全文確認
確認の記録 2026-09-01
1
Targeted mutagenesis of the CYP79D1 gene via CRISPR/Cas9-mediated genome editing results in lower levels of cyanide in cassava
Juma BS; Mukami A; Mweu C; Ngugi MP; Mbinda W / doi:10.3389/fpls.2022.1009860
2022journal_article全文確認
確認の記録 2026-09-02
1
Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia
Brkić Bubola K; Kolega Š; Marcelić Š; Šikić Z; Gašparović Pinto A; Zorica M; Klisović D; Novoselić A; Jukić Špika M; Kos T / doi:10.3390/foods11121767
2022journal_article全文確認
確認の記録 2026-09-02
1
Effect of Root Storage and Forcing on the Carbohydrate and Secondary Metabolite Composition of Belgian Endive (Cichorium intybus L. Var. foliosum)
van Arkel J; Twarogowska A; Cornelis Y; De Marez T; Engel J; Maenhout P; de Vos RCH; Beekwilder J; Van Droogenbroeck B; Cankar K / doi:10.1021/acsfoodscitech.2c00182
2022journal_article全文確認
確認の記録 2026-09-02
6
Tea compound-saliva interactions and their correlations with sweet aftertaste
Chong PH; Chen J; Yin D; Qin L / doi:10.1038/s41538-022-00123-9
2022journal_article全文確認
確認の記録 2026-09-02
6
「回甘」是什么？掌握3点，你也能一口辩好茶！
茶悦世界
2022other全文確認
確認の記録 2026-09-02
3
(研究成果)抹茶の定義に関する技術報告書がISOより発行
国立研究開発法人農業・食品産業技術総合研究機構（農研機構）
2022government全文確認
確認の記録 2026-09-02
1
抹茶の審査について (Sensory Evaluation of Matcha)
村上宏亮 / doi:10.5979/cha.2022.134_31
2022journal_article全文確認
確認の記録 2026-09-02
6
The chromosome-scale assembly of endive (Cichorium endivia) genome provides insights into the sesquiterpenoid biosynthesis
Zhang, B.; Wang, Z.; Han, X.; Liu, X.; Wang, Q.; Zhang, J.; et al. / doi:10.1016/j.ygeno.2022.110400
2022journal_article抄録確認
確認の記録 2026-09-02
1
Telomere-to-telomere genome assembly of bitter melon (Momordica charantia L. var. abbreviata Ser.) reveals fruit development, composition and ripening genetic characteristics
Anzhen Fu; Yanyan Zheng; Jing Guo; Donald Grierson; Xiaoyan Zhao; Changlong Wen; Ye Liu; Jian Li; Xuewen Zhang; Ying Yu; Hong Ma; Qing Wang; Jinhua Zuo / doi:10.1093/hr/uhac228
2022journal_article全文確認
確認の記録 2026-09-02
2
The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors
Neeta Y. Yousaf; Beverly J. Tepper / doi:10.3390/ijerph191911995
2022journal_article全文確認
確認の記録 2026-09-02
3
カワハギの捌き方と肝（キモ）の摘出方法 2つある『苦玉』に要注意
松田正記
2022other全文確認
確認の記録 2026-09-02
1
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)
Sacchi R; Corrado G; Basile B; Mandarello D; Ambrosino ML; Paduano A; Savarese M; Caporaso N; Aponte M; Genovese A / doi:10.3390/molecules27228100
2022journal_article全文確認
確認の記録 2026-09-06
2
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Liu S; Sun H; Ma G; Zhang T; Wang L; Pei H; Li X; Gao L / doi:10.3389/fnut.2022.973677
2022review全文確認
確認の記録 2026-09-06
2
Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
Šeremet D; Fabečić P; Vojvodić Cebin A; Mandura Jarić A; Pudić R; Komes D / doi:10.3390/molecules27020448
2022journal_article全文確認
確認の記録 2026-09-07
2
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta
Vezzulli F; Rocchetti G; Lambri M; Lucini L / doi:10.3390/foods11060807
2022journal_article全文確認
確認の記録 2026-10-22
1
Alkaloid Content and Taste Profile Assessed by Electronic Tongue of Lupinus albus Seeds Debittered by Different Methods
Estivi L; Buratti S; Fusi D; Benedetti S; Rodriguez G; Brandolini A; Hidalgo A / doi:10.1016/j.jfca.2022.104810
2022journal_article抄録確認
確認の記録 2026-09-07
1
The Hidden One: What We Know About Bitter Taste Receptor 39
Jalševac F; Terra X; Rodríguez-Gallego E; Beltran-Debón R; Blay MT; Pinent M; Ardévol A / doi:10.3389/fendo.2022.854718
2022review全文確認
確認の記録 2026-09-08
3
Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality
Avila-Sosa Raul; Nevárez-Moorillón Guadalupe Virginia; Ochoa-Velasco Carlos Enrique; Navarro-Cruz Addí Rhode; Hernández-Carranza Paola; Cid-Pérez Teresa Soledad / doi:10.3390/foods11203245
2022review全文確認
確認の記録 2026-09-08
2
Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
Park JM; Zhang BZ; Kim JM / doi:10.3390/foods11071020
2022journal_article全文確認
確認の記録 2026-09-08
2
ChemTastesDB: A curated database of molecular tastants
Rojas C; Ballabio D; Pacheco Sarmiento K; Pacheco Jaramillo E; Mendoza M; Garcia F / doi:10.1016/j.fochms.2022.100090
2022journal_article全文確認
確認の記録 2026-09-08
1
Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives
Bork LV; Rohn S; Kanzler C / doi:10.3390/molecules27217564
2022journal_article全文確認
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2022journal_article全文確認
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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage
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2022journal_article全文確認
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2022journal_article全文確認
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2022journal_article抄録確認
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2022journal_article全文確認
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2022journal_article全文確認
確認の記録 2026-10-22
0
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Leone A; Tamborrino A; Esposto S; Berardi A; Servili M / doi:10.3390/foods11182758
2022journal_article全文確認
確認の記録 2026-10-22
0
Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality
Navarro A; Ruiz-Méndez MV; Sanz C; Martínez M; Rego D; Pérez AG / doi:10.3390/foods11142022
2022journal_article全文確認
確認の記録 2026-10-22
0
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Ben-Hassine K; Taamalli A; Rezig L; Yangui I; Benincasa C; Malouche D; Kamoun N; Mnif W / doi:10.1002/fsn3.2717
2022journal_article全文確認
確認の記録 2026-10-22
0
Evaluating the Taste Masking Ability of Two Novel Dispersible Tablet Platforms Containing Zinc Sulfate and Paracetamol Reconstituted in a Breast Milk Substitute
Orubu S; Kendall RA; Sheng Y; Tuleu C / doi:10.3390/pharmaceutics14020420
2022journal_article全文確認
確認の記録 2026-10-22
0
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2022journal_article全文確認
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2022journal_article全文確認
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2022journal_article全文確認
確認の記録 2026-10-25
3
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2022review全文確認
確認の記録 2026-10-25
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Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system
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2021journal_article抄録確認
確認の記録 2026-08-30
2
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Gordon RM; Washington TL; Sims CA; Goodrich-Schneider R; Baker SM; Yagiz Y; Gu L / doi:10.1016/j.foodchem.2021.129367
2021journal_article抄録確認
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1
Touch inhibits touch: sanshool-induced paradoxical tingling reveals perceptual interaction between somatosensory submodalities
Cataldo A; Hagura N; Hyder Y; Haggard P / doi:10.1098/rspb.2020.2914
2021journal_article全文確認
確認の記録 2026-08-30
2
Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)
He Y; Chen S; Tang K; Qian M; Yu X; Xu Y / doi:10.1016/j.foodres.2021.110493
2021journal_article抄録確認
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Genetic determinants of liking and intake of coffee and other bitter foods and beverages
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2021journal_article全文確認
確認の記録 2026-08-31
2
Secondary metabolite contents and antimicrobial activity of leaf extracts reveal genetic variability of Vernonia amygdalina and Vernonia calvoana morphotypes
Dumas NGE; Anderson NTY; Godswill NN; Thiruvengadam M; ほか / doi:10.1002/bab.2017
2021journal_article抄録確認
確認の記録 2026-08-31
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チンピ 第十八改正日本薬局方
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2021government全文確認
確認の記録 2026-08-31
5
Plumula Nelumbinis: A review of traditional uses, phytochemistry, pharmacology, pharmacokinetics and safety
Chen S; Li X; Wu J; Li J; Xiao M; Yang Y; Liu Z; Cheng Y / doi:10.1016/j.jep.2020.113429
2021review抄録確認
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2
An improved method for the isolation of amarogentin, the bitter principle of yellow gentian roots
Fiorito S; Epifano F; Marchetti L; Palumbo L; Mascioli F; Bastianini M; Cardellini F; Spogli R; Genovese S / doi:10.1016/j.foodchem.2021.130383
2021journal_article抄録確認
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1
Isan Gastronomy
Creative Economy Agency (Public Organization)
2021government全文確認
確認の記録 2026-08-31
2
ンジャナバースーネー
沖縄の伝統的な食文化データベース; 沖縄県
2021government全文確認
確認の記録 2026-08-31
5
Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile
Davis LA; Running CA / doi:10.1016/j.physbeh.2021.113624
2021journal_article全文確認
確認の記録 2026-08-31
2
Impact of Dry Hopping on Beer Flavor Stability
Titus BM; Lerno LA; Beaver JW; Byrnes NK; Heymann H; Oberholster A / doi:10.3390/foods10061264
2021journal_article全文確認
確認の記録 2026-08-31
6
Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes
Hou Lixia; Zhang Yujin; Li Cuicui; Wang Xuede; Wang Selina C / doi:10.5650/jos.ess20169
2021journal_article全文確認
確認の記録 2026-08-31
5
บ่อน้ำพุร้อนฝาง ที่เที่ยวเชียงใหม่ มาอาบน้ำแร่ ต้มไข่ ชมวิวธรรมชาติ
TrueID (travel content; individual author not attributable)
2021other全文確認
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1
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2021thesis全文確認
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3
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2021journal_article全文確認
確認の記録 2026-09-01
1
Ẩm thực của người Thái ở Quỳnh Nhai: Tiềm năng để phát triển du lịch cộng đồng vùng lòng hồ thủy điện Sơn La
Nguyễn Thị Hảo
2021journal_article全文確認
確認の記録 2026-09-01
2
The Oxford Companion to Spirits and Cocktails — “bitters” entry
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2021book全文確認
確認の記録 2026-09-01
3
Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides
Forler B; Horstmann G; Schäfer J; Michel C; Weiss A; Stressler T; Fischer L; Hinrichs J; Schmidt H / doi:10.3390/foods10071588
2021journal_article全文確認
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Effect of Light Characteristics on the Sensory Properties of Red Lettuce (Lactuca sativa)
Gude K; Talavera M; Sasse AM; Rivard CL; Pliakoni E / doi:10.3390/foods10112660
2021journal_article全文確認
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三島独活
2021government全文確認
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3
Metabolomics Reveals Heterogeneity in the Chemical Composition of Green and White Spears of Asparagus (A. officinalis)
Pegiou E; et al. / doi:10.3390/metabo11100708
2021journal_article全文確認
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Evaluation of Growth, Yield, and Biochemical Attributes of Bitter Gourd (Momordica charantia L.) Cultivars under Karaj Conditions in Iran
Valyaie A; Rezaie F; Sedaghathoor S / doi:10.3390/plants10071370
2021journal_article全文確認
確認の記録 2026-09-02
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这就是饭焦，或者叫米饭锅巴
美食家大雄
2021other全文確認
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2
Quán cà phê vợt, rang bằng củi 70 năm thức cùng hẻm chợ
2021other全文確認
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Hà Hiền
2021other全文確認
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Identification of bitter-taste compounds in class-III caramel colours
Li H; Zhang WC; Tang XY; Wu CJ; Yu SJ; Zhao ZQ / doi:10.1002/ffj.3652
2021journal_article抄録確認
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1
Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste
Tsurunaga Yoko; Onda Misaki; Takahashi Tetsuya / doi:10.1007/s13197-020-04949-7
2021journal_article全文確認
確認の記録 2026-09-02
2
しどけの栄養と食べ方!効果的な調理法とレシピを覚えよう
農園カフェ「Daichi & keats」
2021other全文確認
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サンマの“はらわた”が美味しい意外な理由
ウェザーニュース
2021other全文確認
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How Basque Burnt Cheesecake Took Over The World
Resy (blog.resy.com)
2021other全文確認
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2
Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes
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2021journal_article全文確認
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Coffee Sensory and Cupping Handbook, Edition No. 01
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2021standard書誌のみ
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2021journal_article全文確認
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食事由来ポリフェノールの機能性研究の展望と社会実装化 ポリフェノールの摂取目安量の策定へ向けて
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2021review全文確認
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2021 BJCP Beer Style Guidelines — 1A. American Light Lager
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2021standard全文確認
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Cacak-Pietrzak G; et al. / doi:10.3390/molecules26247564
2021journal_article全文確認
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The GORKY glycoalkaloid transporter is indispensable for preventing tomato bitterness
Kazachkova Y; Zemach I; Panda S; Bocobza S; Vainer A; Rogachev I; Dong Y; Ben-Dor S; Veres D; Kanstrup C; Lambertz SK; Crocoll C; Hu Y; Shani E; Michaeli S; Nour-Eldin HH; Zamir D; Aharoni A / doi:10.1038/s41477-021-00865-6
2021journal_article抄録確認
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Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
Cao QQ; Fu YQ; Wang JQ; Zhang L; Wang F; Yin JF; Xu YQ / doi:10.1016/j.fochx.2021.100178
2021journal_article全文確認
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Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study
Liu DT; Besser G; Bayer K; Prem B; Mueller CA; Renner B / doi:10.3390/biology10090886
2021journal_article全文確認
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Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees
Rabelo MHS; Borém FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira RGFA / doi:10.1016/j.foodchem.2020.128304
2021journal_article抄録確認
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Understanding Traditional Chinese Medicine Therapeutics: An Overview of the Basics and Clinical Applications
Matos LC; Machado JP; Monteiro FJ; Greten HJ / doi:10.3390/healthcare9030257
2021review全文確認
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Ingestion of Okinawa Island Vegetables Increases IgA Levels and Prevents the Spread of Influenza RNA Viruses
Gonda K; Kanazawa H; Maeda G; Matayoshi C; Hirose N; Katsumoto Y; Kono K; Takenoshita S / doi:10.3390/nu13061773
2021journal_article全文確認
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Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)
Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / doi:10.3390/foods10061335
2021journal_article全文確認
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Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)
Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / doi:10.3390/ijms222112016
2021journal_article全文確認
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銀杏(ぎんなん)が苦い理由や苦みを抑える食べ方!食べ過ぎるとどうなる?
Bow!-バウ！-編集部
2021other全文確認
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2021other全文確認
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Introduction to the 2021 Guidelines
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2021standard全文確認
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2021standard全文確認
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2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 7B Altbier (beer style)
Beer Judge Certification Program
2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 10A Weissbier (beer style)
Beer Judge Certification Program
2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 24A Witbier (beer style)
Beer Judge Certification Program
2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 23D Lambic (beer style)
Beer Judge Certification Program
2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 29A Fruit beer (BJCP style category)
Beer Judge Certification Program
2021standard全文確認
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3
2021 BJCP Beer Style Guidelines — 32A;32B Smoked beer (BJCP style category)
Beer Judge Certification Program
2021standard全文確認
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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans
Urbańska Bogumiła; Kowalska Hanna; Szulc Karolina; Ziarno Małgorzata; Pochitskaya Irina; Kowalska Jolanta / doi:10.3390/molecules26092502
2021journal_article全文確認
確認の記録 2026-09-13
3
知れば知るほど奥深い！香辛料の魅力再発見
農林水産省大臣官房広報評価課広報室
2021government全文確認
確認の記録 2026-09-16
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うるいのお浸し
山形市健康医療部健康増進課
2021government全文確認
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Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products
Concetta Maria Messina; Rosaria Arena; Giovanna Ficano; Laura La Barbera; Maria Morghese; Andrea Santulli / doi:10.3390/ani11010185
2021journal_article全文確認
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ドレッシングによる野菜の苦味、渋味、青臭さへの低減効果
松本 諒平; 田村 佳子; 岡本 幸子; 熊谷 信介; 栁澤 琢也 / doi:10.11402/ajscs.32.0_92
2021other全文確認
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ウコン 第十八改正日本薬局方
厚生労働省
2021government全文確認
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Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs
Odeh Dyana; Kraljić Klara; Benussi Skukan Andrea; Škevin Dubravka / doi:10.3390/antiox10050785
2021journal_article全文確認
確認の記録 2026-09-25
1
菊菜（春菊） - 達人レシピ（aff 2021年2月号）
農林水産省
2021government全文確認
確認の記録 2026-10-06
1
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers
Liu Shih-Lun; Jaw Yih-Mon; Wang Li-Fei; Chuang George Chao-Chi; Zhuang Zhen-Yu; Chen Yuh-Shuen; Liou Bo-Kang / doi:10.3390/foods10102344
2021journal_article全文確認
確認の記録 2026-10-06
1
深煎りごまドレッシングによるピーマンの苦味および臭いに対する低減効果
田村佳子; 岡本幸子; 篠田夕貴; 熊谷信介; 栁澤琢也 / doi:10.11402/ajscs.32.0_93
2021other抄録確認
確認の記録 2026-10-15
1
Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial
Johansson Ulrica; Lindberg Lene; Öhlund Inger; Hernell Olle; Lönnerdal Bo; Lundén Saara; Sandell Mari; ほか / doi:10.3390/foods10020275
2021journal_article全文確認
確認の記録 2026-10-20
1
「苦味価」は何を語っているのか？
岸本 徹 / doi:10.6013/jbrewsocjapan.116.688
2021journal_article全文確認
確認の記録 2026-10-21
0
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
Spinelli S; Prescott J; Pierguidi L; Dinnella C; Arena E; Braghieri A; Di Monaco R; Gallina Toschi T; Endrizzi I; Proserpio C; Torri L; Monteleone E / doi:10.3390/nu13030866
2021journal_article全文確認
確認の記録 2026-10-21
0
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable
Mohd Nor ND; Houston-Price C; Harvey K; Methven L / doi:10.1016/j.appet.2020.104991
2021journal_article抄録確認
確認の記録 2026-10-21
0
Ảnh hưởng của quá trình tiền xử lý đến chất lượng cam Sành (Citrus sinensis) sấy dẻo
Phan Thị Thanh Quế; Dương Kim Thanh; Lê Duy Nghĩa; Nguyễn Lâm Thảo Vy; Kha Chấn Tuyền; Nguyễn Văn Ây; Dương Thị Phượng Liên / doi:10.22144/ctu.jsi.2021.017
2021journal_article抄録確認
確認の記録 2026-10-22
1
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins
Daher D; Deracinois B; Courcoux P; Baniel A; Chollet S; Froidevaux R; Flahaut C / doi:10.3390/foods10061312
2021journal_article全文確認
確認の記録 2026-10-22
0
Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
Manganiello R; Pagano M; Nucciarelli D; Ciccoritti R; Tomasone R; Di Serio MG; Giansante L; Del Re P; Servili M; Veneziani G / doi:10.3390/foods10112884
2021journal_article全文確認
確認の記録 2026-10-22
0
Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
Mousavi S; Mariotti R; Stanzione V; Pandolfi S; Mastio V; Baldoni L; Cultrera NGM / doi:10.3390/foods10081945
2021journal_article全文確認
確認の記録 2026-10-22
0
Palatability and Swallowability of Pimavanserin When Mixed with Selected Food Vehicles: An Exploratory Open-Label Crossover Study
Forman M; Kouassi A; Brandt T; Barsky L; Zamora C; Dekarske D / doi:10.3390/geriatrics6020061
2021journal_article全文確認
確認の記録 2026-10-22
0
Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
Sancho-Galán P; Amores-Arrocha A; Jiménez-Cantizano A; Palacios V / doi:10.3390/agronomy11030452
2021journal_article全文確認
読んだ範囲は一部: 出版社の頁の本文と表を組み込みブラウザで読み、抜粋を保存して照合（確認画面は回避していない）。図・補足は見ていない
確認の記録 2026-10-23
0
The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation
Zonoubi R; Goli M / doi:10.1002/fsn3.2050
2021journal_article全文確認
確認の記録 2026-10-23
0
The Associations Between Bitter and Fat Taste Sensitivity, and Dietary Fat Intake: Are They Impacted by Genetic Predisposition?
Graham CAM; Pilic L; Mcgrigor E; Brown M; Easton IJ; Kean JN; Sarel V; Wehliye Y; Davis N; Hares N; Barac D; King A; Mavrommatis Y / doi:10.1093/chemse/bjab029
2021journal_article全文確認
確認の記録 2026-10-24
0
Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil
Hrebień-Filisińska Agnieszka M.; Bartkowiak Artur / doi:10.3390/antiox11010100
2021journal_article全文確認
確認の記録 2026-10-25
1
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Soares S; Brandao E; Guerreiro C; Soares S; Mateus N; de Freitas V / doi:10.3390/molecules25112590
2020review全文確認
確認の記録 2026-08-31
3
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality
Conte P; Fadda C; Del Caro A; Urgeghe PP; Piga A / doi:10.3390/foods9040514
2020review全文確認
確認の記録 2026-10-21
6
In Silico Investigation of Bitter Hop-Derived Compounds and Their Cognate Bitter Taste Receptors
Dunkel A; Hofmann T; Di Pizio A / doi:10.1021/acs.jafc.9b07863
2020journal_article抄録確認
確認の記録 2026-08-30
1
The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.)
Nor NDM; Lignou S; Bell L; Houston-Price C; Harvey K; Methven L / doi:10.3390/foods9111719
2020journal_article全文確認
確認の記録 2026-08-30
2
Intragastric administration of the bitter tastant quinine lowers the glycemic response to a nutrient drink without slowing gastric emptying in healthy men
Bitarafan V; Fitzgerald PCE; Little TJ; Meyerhof W; Jones KL; Wu T; Horowitz M; Feinle-Bisset C / doi:10.1152/ajpregu.00294.2019
2020journal_article全文確認
確認の記録 2026-10-21
3
Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand
Punchay K; Inta A; Tiansawat P; Balslev H; Wangpakapattanawong P / doi:10.3390/foods9121748
2020journal_article全文確認
確認の記録 2026-08-30
2
Numerous Compounds Orchestrate Coffee's Bitterness
Lang T; Lang R; Di Pizio A; Mittermeier VK; Schlagbauer V; Hofmann T; Behrens M / doi:10.1021/acs.jafc.0c01373
2020journal_article抄録確認
確認の記録 2026-09-01
2
Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade
Sivakumar D; Phan ADT; Slabbert RM; Sultanbawa Y; Remize F / doi:10.3389/fnut.2020.576532
2020review全文確認
確認の記録 2026-08-31
5
Rapid screening of glycoalkaloids in Solanum scabrum and S. nigrum berries using ultra-high-performance liquid chromatography with pathway-specified in-source fragmentation tandem mass spectrometry
Lyu W; Yuan B; Dinssa FF; Simon JE; Wu Q / doi:10.1002/rcm.8882
2020journal_article抄録確認
確認の記録 2026-09-01
1
Namul, the driving force behind health and high vegetable consumption in Korea
Kim SH; Kwon DY; Shin D / doi:10.1186/s42779-019-0026-2
2020review全文確認
確認の記録 2026-08-31
3
The Pharmacological Effects and Health Benefits of Platycodon grandiflorus-A Medicine Food Homology Species
Ji MY; Bo A; Yang M; Xu JF; Jiang LL; Zhou BC; Li MH / doi:10.3390/foods9020142
2020review全文確認
確認の記録 2026-08-31
2
Single document: Radicchio Rosso di Treviso PGI
European Commission
2020government全文確認
確認の記録 2026-08-31
5
菜の花
農林水産省
2020government全文確認
確認の記録 2026-08-31
2
Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status
Yousaf NY; Melis M; Mastinu M; Contini C; Cabras T; Tomassini Barbarossa I; Tepper BJ / doi:10.3390/nu12092878
2020journal_article全文確認
確認の記録 2026-08-31
1
Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations
Penland M; Deutsch SM; Falentin H; Pawtowski A; Poirier E; Visenti G; Le Meur C; Maillard MB; Thierry A; Mounier J; Coton M / doi:10.3389/fmicb.2020.586614
2020journal_article全文確認
確認の記録 2026-08-31
1
Assessment report on Achillea millefolium L., herba — Revision 1
European Medicines Agency; Committee on Herbal Medicinal Products
2020government全文確認
確認の記録 2026-08-31
2
Determination of detection thresholds of sinigrin in water-based matrix and allyl isothiocyanate in water- and oil-based matrices
Eib Sabrina; Ramos Gajek Sarah; Schneider Desiree Janet; Hensel Oliver; Seuss-Baum Ingrid / doi:10.1111/joss.12571
2020journal_article全文確認
確認の記録 2026-09-01
2
Suppression of hTAS2R16 Signaling by Umami Substances
Rhyu Mee-Ra; Kim Yiseul; Misaka Takumi / doi:10.3390/ijms21197045
2020journal_article全文確認
確認の記録 2026-09-01
5
10 สมุนไพร ที่ปลูกทานเองที่สวนหลังบ้าน
Surin Provincial Agriculture and Cooperatives Office
2020government全文確認
確認の記録 2026-08-31
5
Chemosensory Sensitivity after Coffee Consumption Is Not Static: Short-Term Effects on Gustatory and Olfactory Sensitivity
Fjaeldstad Alexander W; Fernandes Henrique M / doi:10.3390/foods9040493
2020journal_article全文確認
確認の記録 2026-09-02
2
ลาบขม หรือ ลาบแป้
สำนักงานวัฒนธรรมจังหวัดแพร่ (Phrae Provincial Cultural Office); submitted under the handle "แพร่"
2020government全文確認
確認の記録 2026-09-01
3
Collective Action Milieus and Governance Structures of Protected Geographical Indications for Coffee in Colombia, Thailand and Indonesia
Quiñones Ruiz XF; Nigmann T; Schreiber C; Neilson J / doi:10.5334/ijc.1007
2020journal_article全文確認
確認の記録 2026-09-01
2
สายพันธุ์และลักษณะทางพฤกษศาสตร์และเคมีมะแขว่น
กรมวิชาการเกษตร (Department of Agriculture, Thailand)
2020government全文確認
確認の記録 2026-09-01
1
Commission Implementing Regulation (EU) 2020/198 of 13 February 2020 laying down rules for the application of Regulation (EU) No 251/2014 ... and the listing of the existing geographical designations in that register
European Commission
2020government全文確認
確認の記録 2026-09-01
1
Prácticas y saberes tradicionales del tereré en la cultura del pohã ñana, bebida ancestral guaraní en Paraguay
2020government全文確認
確認の記録 2026-09-01
3
El mate en Chile: entre lo comunitario y la individualización del gusto
Cayul, Martina; Pessoa, Daniela / doi:10.15446/mag.v34n2.92581
2020journal_article全文確認
確認の記録 2026-09-02
2
Bitter, amaro, fernet: de dónde nace el gusto por los Amargos
La Nación 編集部
2020other全文確認
確認の記録 2026-09-01
2
Microbiota in foods from Inuit traditional hunting
Hauptmann AL; Nielsen DS / doi:10.1371/journal.pone.0227819
2020journal_article全文確認
確認の記録 2026-09-01
1
Drivers of Liking for Cheddar Cheese Shreds
Meals SE; Schiano AN; Drake MA / doi:10.3168/jds.2019-16911
2020journal_article全文確認
確認の記録 2026-10-21
1
Alkaloids of narrow-leaved lupine as a factor determining alternative ways of the crop's utilization and breeding
Vishnyakova MA; Kushnareva AV; Shelenga TV; Egorova GP / doi:10.18699/VJ20.656
2020review全文確認
確認の記録 2026-10-21
1
Large-scale genome-wide association study, using historical data, identifies conserved genetic architecture of cyanogenic glucoside content in cassava (Manihot esculenta Crantz) root
Ogbonna AC; Braatz de Andrade LR; Rabbi IY; Mueller LA; de Oliveira EJ; Bauchet GJ / doi:10.1111/tpj.15071
2020journal_article全文確認
確認の記録 2026-09-02
2
누룽지 가열시간에 따른 품질 특성, 아크릴아마이드 함량 및 항산화 활성
황은선; 이희경; 문소진 / doi:10.3746/jkfn.2020.49.6.601
2020journal_article全文確認
確認の記録 2026-09-02
1
八代特産晩白柚（地理的表示登録産品）
農林水産省 地理的表示保護制度
2020government全文確認
確認の記録 2026-09-02
3
Marrubium vulgare L.: A Phytochemical and Pharmacological Overview
Aćimović M; et al. / doi:10.3390/molecules25122898
2020review全文確認
確認の記録 2026-09-03
2
Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
Batali ME; Ristenpart WD; Guinard JX / doi:10.1038/s41598-020-73341-4
2020journal_article全文確認
確認の記録 2026-10-22
1
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Lipan L; Cano-Lamadrid M; Vazquez-Araujo L; Lyczko J; Moriana A; Hernandez F; Garcia-Garcia E; Carbonell-Barrachina AA / doi:10.1111/1750-3841.15481
2020journal_article抄録確認
確認の記録 2026-09-07
1
Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex
Nunes NM; Coelho YL; Castro JS; Vidigal MCTR; Mendes TAO; da Silva LHM; Pires ACS / doi:10.1016/j.foodchem.2020.127337
2020journal_article抄録確認
確認の記録 2026-09-07
1
Identification of α-Tomatine 23-Hydroxylase Involved in the Detoxification of a Bitter Glycoalkaloid
Nakayasu M; Akiyama R; Kobayashi M; Lee HJ; Kawasaki T; Watanabe B; Urakawa S; Kato J; Sugimoto Y; Iijima Y; Saito K; Muranaka T; Umemoto N; Mizutani M / doi:10.1093/pcp/pcz224
2020journal_article抄録確認
確認の記録 2026-09-07
2
Effects of ultrasound irradiation on the properties of apricot kernels during accelerated debitterizing
Zhang QA; Shi FF; Yao JL; Zhang N / doi:10.1039/c9ra10965j
2020journal_article全文確認
確認の記録 2026-09-07
2
Common bitter stimuli show differences in their temporal profiles before and after swallowing
Higgins MJ; Gipple JT; Hayes JE / doi:10.1016/j.foodqual.2020.104041
2020journal_article抄録確認
確認の記録 2026-09-08
1
Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content
Mozzon M; Foligni R; Mannozzi C / doi:10.3390/foods9050541
2020journal_article全文確認
確認の記録 2026-09-08
1
Decomposing the molecular complexity of brewing
Pieczonka SA; Lucio M; Rychlik M; Schmitt-Kopplin P / doi:10.1038/s41538-020-00070-3
2020journal_article全文確認
確認の記録 2026-09-08
2
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
Susanna Buratti; Carola Cappa; Simona Benedetti; Gabriella Giovanelli / doi:10.3390/foods9050607
2020journal_article全文確認
確認の記録 2026-09-16
1
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet
Genilton Alves; Patricia Xavier; Raphael Limoeiro; Daniel Perrone / doi:10.1007/s13197-020-04346-0
2020journal_article全文確認
確認の記録 2026-09-16
1
Application of Pau-tenente (Quassia amara L.) as Hop Replacement in Brazilian Low-bitter Beer
Guilherme L. Schuina; Arturo Solis-Méndez; Mariana Molina-Quintero; João O. F. Quelhas; Mariana D. Oliveira; Vanildo L. Del Bianchi / doi:10.3303/CET2079056
2020journal_article全文確認
確認の記録 2026-09-16
2
Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
Ivo Oliveira; Anne S. Meyer; Sílvia Afonso; Alex Sequeira; Alice Vilela; Piebiep Goufo; Henrique Trindade; Berta Gonçalves / doi:10.3390/plants9111627
2020journal_article全文確認
確認の記録 2026-09-16
3
クレソンとアーモンド、チーズのサラダ
小川聖子
2020other全文確認
確認の記録 2026-09-26
1
切り干し大根に油揚げを添加する伝統的な調理法において油揚げが嗜好性に与える効果の検証
中村元計; 中野久美子; 網塚貴彦; 中村葵; 原田歩実; 石井真紀; 山崎英恵; 伏木亨 / doi:10.11402/cookeryscience.53.246
2020journal_article全文確認
確認の記録 2026-10-15
1
Impacto da espécie de café e condições de preparo na composição e características sensoriais de bebidas extraídas a frio (cold brew)
Portela CS
2020thesis全文確認
読んだ範囲は一部: 第 3 章（試料・抽出・TDS の方法と表 3.1・3.2）
確認の記録 2026-10-20
0
Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health
Caponio GR; Lorusso MP; Sorrenti GT; Marcotrigiano V; Difonzo G; De Angelis E; Guagnano R; Di Ciaula A; Diella G; Logrieco AF; Montagna MT; Monaci L; De Angelis M; Portincasa P / doi:10.3390/nu12040939
2020journal_article全文確認
確認の記録 2026-10-21
0
The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
Ponka R; Dauriane Bavoua M; Bosco Etoa J; Fokou E / doi:10.1002/fsn3.1624
2020journal_article全文確認
確認の記録 2026-10-22
0
Formulation and sensory attributes of the pickle made from bitter gourd lemon and green chilli
Sonwane CG; Kamble P; Khandekar SA
2020journal_article全文確認
確認の記録 2026-10-22
1
Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations
Schlegel K; Sontheimer K; Eisner P; Schweiggert-Weisz U / doi:10.1002/fsn3.1286
2020journal_article全文確認
確認の記録 2026-10-22
0
Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure
Guerrini L; Zanoni B; Breschi C; Angeloni G; Masella P; Calamai L; Parenti A / doi:10.3390/molecules25020420
2020journal_article全文確認
確認の記録 2026-10-22
0
Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom
Brkić Bubola K; Lukić M; Novoselić A; Krapac M; Lukić I / doi:10.3390/foods9101445
2020journal_article全文確認
確認の記録 2026-10-22
0
Combining Powder Formulations of Drugs with Food and Beverages to Improve Palatability
Tanaka S; Uchida S; Sotoyama M; Kashiwagura Y; Namiki N / doi:10.1248/bpb.b20-00491
2020journal_article全文確認
確認の記録 2026-10-22
0
各種溶解液でマクロライド系抗菌散剤溶解後にカルボシステインドライシロップ混合を行うことによる服薬改善の検討 (Improvement of medication when carbocisteine dry syrup is mixed with macrolide antibacterial powder dissolved in various dissolution solutions)
井上友莉恵; 田杭直哉; 近藤匡慶; 德丸翔大; 菅谷量俊; 髙瀬久光 / doi:10.69325/jdpt.33.1_80
2020journal_article全文確認
確認の記録 2026-10-22
0
Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon
Lisjak K; Lelova Z; Žigon U; Bolta ŠV; Teissedre P-L; Vanzo A / doi:10.1002/jsfa.10189
2020journal_article全文確認
確認の記録 2026-10-23
0
Bitterness-Suppressing Effect of Umami Dipeptides and Their Constituent Amino Acids on Diphenhydramine: Evaluation by Gustatory Sensation and Taste Sensor Testing
Okuno T; Morimoto S; Nishikawa H; Haraguchi T; Kojima H; Tsujino H; Arisawa M; Yamashita T; Nishikawa J; Yoshida M; Habara M; Ikezaki H; Uchida T / doi:10.1248/cpb.c19-00736
2020journal_article全文確認
確認の記録 2026-10-24
0
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products
Szymandera-Buszka Krystyna; Waszkowiak Katarzyna; Jędrusek-Golińska Anna; Hęś Marzanna / doi:10.3390/foods9020209
2020journal_article全文確認
確認の記録 2026-10-25
1
Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia
Cedeño-Pinos Cristina; Martínez-Tomé Magdalena; Murcia María Antonia; Jordán María José; Bañón Sancho / doi:10.3390/antiox9121289
2020journal_article全文確認
確認の記録 2026-10-25
2
The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
Starowicz Małgorzata; Lelujka Ewa; Ciska Ewa; Lamparski Grzegorz; Sawicki Tomasz; Wronkowska Małgorzata / doi:10.3390/molecules25235626
2020journal_article全文確認
確認の記録 2026-10-25
2
Bay Leaf
Batool Saima; Khera Rasheed Ahmad; Hanif Muhammad Asif; Ayub Muhammad Adnan / doi:10.1016/B978-0-08-102659-5.00005-7
2020book全文確認
確認の記録 2026-10-25
1
Citrus Taste Modification Potentials by Genetic Engineering
Li LJ; Tan WS; Li WJ; Zhu YB; Cheng YS; Ni H / doi:10.3390/ijms20246194
2019review全文確認
確認の記録 2026-10-21
3
Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil
Pedan V; Popp M; Rohn S; Nyfeler M; Bongartz A / doi:10.3390/molecules24112041
2019journal_article全文確認
確認の記録 2026-10-21
3
Spilanthol Enhances Sensitivity to Sodium in Mouse Taste Bud Cells
Xu J; Lewandowski BC; Miyazawa T; Shoji Y; Yee K; Bryant BP / doi:10.1093/chemse/bjy069
2019journal_article全文確認
確認の記録 2026-08-31
5
การสกัดผักคราดหัวแหวน
Mahidol University Medicinal Plant Information Center
2019academic_database全文確認
確認の記録 2026-08-30
1
Repeatability of Taste Recognition Threshold Measurements with QUEST and Quick Yes-No
Höchenberger R; Ohla K / doi:10.3390/nu12010024
2019journal_article全文確認
確認の記録 2026-08-30
1
Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products
Masuda T; Fukuyama Y; Doi S; Masuda A; Kurosawa S; Fujii S / doi:10.1021/acs.jafc.9b03633
2019journal_article抄録確認
確認の記録 2026-09-01
1
Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin-derived products
EFSA CONTAM Panel; Schrenk D; ほか / doi:10.2903/j.efsa.2019.5860
2019government全文確認
確認の記録 2026-08-31
5
Mutation of a bHLH transcription factor allowed almond domestication
Sánchez-Pérez R; Pavan S; Mazzeo R; ほか; Møller BL / doi:10.1126/science.aav8197
2019journal_article抄録確認
確認の記録 2026-09-01
2
Simultaneous determination of seven sesquiterpene lactone glucosides in Ixeris dentata by high-performance liquid chromatography coupled with tandem mass spectrometry and their antiviral activities
Park S; Kim N; Park JH; Lee SW; Song JH; Ko HJ; Chae HJ; Kim HR; Kim SH / doi:10.1556/1326.2018.00470
2019journal_article全文確認
確認の記録 2026-10-21
2
Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks
European Parliament and Council of the European Union
2019government全文確認
確認の記録 2026-08-31
6
Cellular and Neural Responses to Sour Stimuli Require the Proton Channel Otop1
Teng B; Wilson CE; Tu YH; Joshi NR; Kinnamon SC; Liman ER / doi:10.1016/j.cub.2019.08.077
2019journal_article全文確認
確認の記録 2026-08-31
2
Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions
Medina Eduardo; Romero Concepcion; Garcia Pedro; Brenes Manuel / doi:10.1039/C9FO00698B
2019journal_article全文確認
確認の記録 2026-08-31
1
ต้มขมเครื่องในวัว
Kratae Kanyarat (Cookpad user submission)
2019other全文確認
確認の記録 2026-09-01
1
Tacca chantrieri -- ข้อมูลจากฐานข้อมูล TH-BIF
สำนักงานนโยบายและแผนทรัพยากรธรรมชาติและสิ่งแวดล้อม (ONEP) -- Thailand Biodiversity Information Facility (TH-BIF)
2019academic_database全文確認
確認の記録 2026-09-01
1
Processamento de aipim e mandioca-brava
Oliveira, Luciana Alves de; Motta, Joselito da Silva; Jesus, Jaciene Lopes de; Sasaki, Fabiana Fumi Cerqueira; Viana, Eliseth de Souza
2019government全文確認
確認の記録 2026-09-01
5
Conheça o tipiti, tecnologia indígena de uso secular na Amazônia
Freitas, Júlia de
2019other全文確認
確認の記録 2026-09-01
2
Código Alimentario Argentino — Capítulo XIV: Bebidas Espirituosas, Alcoholes, Bebidas Alcohólicas Destiladas y Licores (Artículo 1129, Aperitivos)
ANMAT (Administración Nacional de Medicamentos, Alimentos y Tecnología Médica) / Ministerio de Salud
2019government全文確認
確認の記録 2026-09-01
3
後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析
小山翔大; 小泉香菜; 妙田貴生; 内野昌孝; 藤森嶺; 髙野克己 / doi:10.5891/jafps.45.119
2019journal_article全文確認
確認の記録 2026-09-01
2
Pathways to defense metabolites and evading fruit bitterness in genus Solanum evolved through 2-oxoglutarate-dependent dioxygenases
Cárdenas PD; Sonawane PD; Heinig U; ほか16名 / doi:10.1038/s41467-019-13211-4
2019journal_article全文確認
確認の記録 2026-09-02
3
Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil
Sánchez-Rodríguez L; Kranjac M; Marijanović Z; Jerković I; Corell M; Moriana A; Carbonell-Barrachina ÁA; Sendra E; Hernández F / doi:10.3390/molecules24112148
2019journal_article全文確認
確認の記録 2026-09-02
1
粒度と食感からみた抹茶のおいしさ (The Mouthfeel of Matcha from the Viewpoint of Particle Size and a Texture)
Sawamura S / doi:10.5979/cha.2019.128_31
2019journal_article全文確認
確認の記録 2026-09-02
3
"Oral" tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient
Chong PH; Chen J; Yin D; Upadhyay R; Mo L; Han L / doi:10.1016/j.foodres.2019.108642
2019journal_article抄録確認
確認の記録 2026-09-02
1
Traditional Breakfast of Kaya and Kopi
National Heritage Board (Singapore)
2019government全文確認
確認の記録 2026-09-02
7
佐渡のお魚情報通信（ウマヅラハギ）
新潟県佐渡地域振興局農林水産振興部
2019government全文確認
確認の記録 2026-09-02
2
Spain's Burnt Cheesecake Breaks All the Rules. And Lord, It's Good.
TASTE (tastecooking.com)
2019other全文確認
確認の記録 2026-09-02
2
Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review
Cavallo C; Cicia G; Del Giudice T; Sacchi R; Vecchio R / doi:10.3390/nu11051164
2019review全文確認
確認の記録 2026-09-02
1
Quinolizidine alkaloids are transported to seeds of bitter narrow-leafed lupin
Otterbach SL; Yang T; Kato L; Janfelt C; Geu-Flores F / doi:10.1093/jxb/erz334
2019journal_article全文確認
確認の記録 2026-09-03
1
Regolamento (UE) 2019/787 del Parlamento europeo e del Consiglio, del 17 aprile 2019 (versione in lingua italiana)
Parlamento europeo e Consiglio dell'Unione europea
2019government全文確認
確認の記録 2026-09-04
2
Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers
Zhang C; Alashi AM; Singh N; Chelikani P; Aluko RE / doi:10.3390/nu11092166
2019journal_article全文確認
確認の記録 2026-09-06
2
Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer
Gous AGS; Almli VL; Coetzee V; de Kock HL / doi:10.3390/nu11020464
2019journal_article全文確認
確認の記録 2026-09-06
2
フレーバーホイールとGC-Oを用いた麦茶の香り評価
後藤優佳; 三尾建斗; 松岡翼; 出江萌絵; 鮎澤信昌; 時友裕紀子 / doi:10.3136/nskkk.66.351
2019journal_article全文確認
確認の記録 2026-09-25
2
Regional Variation of Bitter Taste and Aftertaste in Humans
Higgins MJ; Hayes JE / doi:10.1093/chemse/bjz064
2019journal_article全文確認
確認の記録 2026-09-08
2
Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate
Asamenew G; Kim HW; Lee MK; Lee SH; Lee S; Cha YS; Lee SH; Yoo SM; Kim JB / doi:10.1016/j.fochx.2019.100033
2019journal_article全文確認
確認の記録 2026-09-08
1
Reducing food losses and improving the quality of locally produced spinach
Konstantinos Batziakas
2019thesis全文確認
確認の記録 2026-09-16
1
山うどの油炒め
新潟県新潟地域振興局企画振興部
2019government全文確認
確認の記録 2026-09-16
2
Sensory Profile and Acceptability of HydroSOStainable Almonds
Leontina Lipan; Marina Cano-Lamadrid; Mireia Corell; Esther Sendra; Francisca Hernández; Laura Stan; Dan Cristian Vodnar; Laura Vázquez-Araújo; Ángel A. Carbonell-Barrachina / doi:10.3390/foods8020064
2019journal_article全文確認
確認の記録 2026-09-16
1
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
Olga Rojo-Poveda; Letricia Barbosa-Pereira; Lívia Mateus-Reguengo; Marta Bertolino; Caroline Stévigny; Giuseppe Zeppa / doi:10.3390/nu11040867
2019journal_article全文確認
確認の記録 2026-09-16
2
The Chemistry behind Chocolate Production
Barišić V; Kopjar M; Jozinović A; Flanjak I; Ačkar Đ; Miličević B; Šubarić D; Jokić S; Babić J / doi:10.3390/molecules24173163
2019journal_article全文確認
確認の記録 2026-09-25
1
春菊のごまチーズあえ
みないきぬこ
2019other全文確認
確認の記録 2026-09-26
1
Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White- and Yellow-Flowering Cultivars with Repeated Harvesting in Two Seasons
Groenbaek M; Kidmose U; Tybirk E; Kristensen HL / doi:10.1111/1750-3841.14680
2019journal_article全文確認
確認の記録 2026-10-06
1
食品による生薬製剤のマスキング効果
城戸克己; 廣瀬恵美; 片岡裕美; 増田寿伸; 田鶴谷（村山）惠子 / doi:10.18891/jjfcs.26.1_68
2019journal_article全文確認
確認の記録 2026-10-22
1
TI・TDS 法によるカカオ豆の異なるビターチョコレートの呈味特性
石川 友利加; 吉田 かな美; 星野 亜由美; 飯田 文子 / doi:10.9763/jjsse.23.14
2019journal_article全文確認
確認の記録 2026-10-21
0
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
Heo J; Choi KS; Wang S; Adhikari K; Lee J / doi:10.3390/foods8080344
2019journal_article全文確認
確認の記録 2026-10-22
0
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY / doi:10.1038/s41598-019-44886-w
2019journal_article全文確認
確認の記録 2026-10-22
0
Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes
Schlegel K; Sontheimer K; Hickisch A; Wani AA; Eisner P; Schweiggert-Weisz U / doi:10.1002/fsn3.1139
2019journal_article全文確認
確認の記録 2026-10-22
0
Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
Cecchi L; Bellumori M; Corbo F; Milani G; Clodoveo ML; Mulinacci N / doi:10.3390/molecules24132379
2019journal_article全文確認
確認の記録 2026-10-22
0
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
Brkić Bubola K; Lukić M; Lukić I; Koprivnjak O / doi:10.17113/ftb.57.04.19.6401
2019journal_article全文確認
確認の記録 2026-10-22
0
Bitterness-Masking Effects of Different Beverages on Zopiclone and Eszopiclone Tablets
Yoshida M; Kojima H; Uda A; Haraguchi T; Ozeki M; Kawasaki I; Yamamoto K; Yano I; Hirai M; Uchida T / doi:10.1248/cpb.c18-00502
2019journal_article全文確認
確認の記録 2026-10-22
0
Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film
Andrade Mariana A.; Ribeiro-Santos Regiane; Guerra Manuela; Sanches-Silva Ana / doi:10.3390/foods8090387
2019journal_article全文確認
確認の記録 2026-10-25
1
Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers
Hahn CD; Lafontaine SR; Pereira CB; Shellhammer TH / doi:10.1021/acs.jafc.7b05784
2018journal_article抄録確認
確認の記録 2026-09-01
4
Quantitative analyses of the bitterness and astringency of catechins from green tea
Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF / doi:10.1016/j.foodchem.2018.03.042
2018journal_article抄録確認
確認の記録 2026-09-01
10
Decoding the Nonvolatile Sensometabolome of Orange Juice (Citrus sinensis)
Glabasnia A; Dunkel A; Frank O; Hofmann T / doi:10.1021/acs.jafc.7b06142
2018journal_article抄録確認
確認の記録 2026-08-31
4
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds
Bell L; Oloyede OO; Lignou S; Wagstaff C; Methven L / doi:10.1002/mnfr.201700990
2018review全文確認
確認の記録 2026-09-08
9
Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation
Zhang LL; et al. / doi:10.1111/joss.12465
2018journal_article抄録確認
確認の記録 2026-09-01
8
Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice
Zhang J; Yang Z; Liang Y; Zhang L; Ling W; Guo C; Liang G; Luo G; Ye Q; Zhong B / doi:10.3390/molecules23102691
2018journal_article全文確認
確認の記録 2026-08-30
3
Debittering of bitter gourd juice using beta-cyclodextrin: Mechanism and effect on antidiabetic potential
Deshaware S; Gupta S; Singhal RS; Joshi M; Variyar PS / doi:10.1016/j.foodchem.2018.04.077
2018journal_article抄録確認
確認の記録 2026-08-30
3
Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context
Wieczorek MN; Walczak M; Skrzypczak-Zielinska M; Jelen HH / doi:10.1080/10408398.2017.1353478
2018review抄録確認
確認の記録 2026-08-30
2
Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization
Ong JS; Hwang LD; Zhong VW; An J; Gharahkhani P; Breslin PAS; Wright MJ; Lawlor DA; Whitfield J; MacGregor S; Martin NG; Cornelis MC / doi:10.1038/s41598-018-34713-z
2018journal_article全文確認
確認の記録 2026-08-30
4
Repeated exposure and conditioning strategies for increasing vegetable liking and intake: systematic review and meta-analyses
Appleton KM; Hemingway A; Rajska J; Hartwell H / doi:10.1093/ajcn/nqy143
2018review全文確認
確認の記録 2026-08-30
4
Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea
Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z / doi:10.1016/j.foodres.2018.01.069
2018journal_article抄録確認
確認の記録 2026-08-30
1
Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
León Bianchi L; Galmarini MV; García-Burgos D; Zamora MC / doi:10.1016/j.foodres.2018.05.011
2018journal_article全文確認
確認の記録 2026-10-21
2
Assessment report on Gentiana lutea L., radix (EMA/HMPC/607863/2017)
Committee on Herbal Medicinal Products (HMPC)
2018government全文確認
確認の記録 2026-08-31
5
Desamerization of Bitter Jam: Biochemical and Sensory Quality
Lagha-Benamrouche Samira; Benaissa Terkia; Sadoudi Rezki / doi:10.1155/2018/8178059
2018journal_article全文確認
確認の記録 2026-08-31
2
Assessment report on Cynara cardunculus L. (syn. Cynara scolymus L.), folium
European Medicines Agency; Committee on Herbal Medicinal Products
2018government全文確認
確認の記録 2026-08-31
1
Indian Food Heritage
National Council for Hotel Management and Catering Technology
2018government全文確認
確認の記録 2026-08-31
1
Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers
Simioni Síntia Carla Corrêa; Ribeiro Michele Nayara; de Souza Vanessa Rios; Nunes Cleiton Antônio; Pinheiro Ana Carla Marques / doi:10.1007/s13197-018-3032-2
2018journal_article全文確認
確認の記録 2026-09-01
2
Deleite de la plebe: música, identidad y fernet con coca
Chianetta, Jazmín
2018thesis全文確認
確認の記録 2026-09-01
7
Greenlandic researcher explores the power of Inuit food
George, Jane
2018other全文確認
確認の記録 2026-09-01
2
Registration of High Alpha-Acid Male Hop Germplasm USDA 21267M
Henning JA; Gent DH; Townsend MS; Haunold A / doi:10.3198/jpr2017.09.0068crg
2018journal_article抄録確認
確認の記録 2026-09-02
1
月報 野菜情報 2018年8月 今月の野菜 みょうが
2018government全文確認
確認の記録 2026-09-02
1
茶カテキンの特性とその有効利用
斎藤貴江子
2018review全文確認
確認の記録 2026-09-02
2
抹茶の点て方に関する化学的考察 (Chemical research on the preparation of matcha)
Horie H; Ema K; Nomura S; Monobe M / doi:10.11402/ajscs.30.0_59
2018journal_article全文確認
確認の記録 2026-09-02
7
品饮普洱茶时 常说的「生津」「回甘」「回甜」是怎么一回事？
局中人（转载元: 中国黑茶网）
2018other全文確認
確認の記録 2026-09-02
3
第32回：中国の国家標準『抹茶』の概要
合同会社ティーメディアコーポレーション
2018other全文確認
確認の記録 2026-09-02
2
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
Wang H; Chambers E IV / doi:10.3390/molecules23040780
2018journal_article全文確認
確認の記録 2026-09-02
1
Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
Wang H; Chambers E IV; Kan J / doi:10.3390/molecules23081867
2018journal_article全文確認
確認の記録 2026-09-02
1
Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS)
Oberrauter Lea-Marie; Januszewska Renata; Schlich Pascal; Majchrzak Dorota / doi:10.1016/j.foodres.2018.05.007
2018journal_article抄録確認
確認の記録 2026-09-02
1
被覆茶安定生産マニュアル
農食研究推進事業27015Cコンソーシアム（「実需者需要に応える簡易な樹体診断法と効率的被覆作業による高品位安定生産技術の確立」研究チーム）
2018government全文確認
確認の記録 2026-09-03
3
Differential coding of perception in the world's languages
Asifa Majid; Seán G. Roberts; Ludy Cilissen; et al.; Stephen C. Levinson / doi:10.1073/pnas.1720419115
2018journal_article全文確認
確認の記録 2026-09-04
2
Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables
Bakke AJ; Stubbs CA; McDowell EH; Moding KJ; Johnson SL; Hayes JE / doi:10.1016/j.appet.2018.03.015
2018journal_article抄録確認
確認の記録 2026-09-06
6
Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
Caporaso N; Whitworth MB; Grebby S; Fisk ID / doi:10.1016/j.foodres.2017.12.031
2018journal_article全文確認
確認の記録 2026-09-07
1
Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina
Tekou Florian Amel; Kuate Dieudonne; Nguekouo Philippe Tekem; Woumbo Cerile Ypolyte; Oben Julius Enyong / doi:10.1002/fsn3.732
2018journal_article全文確認
確認の記録 2026-09-07
1
Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)
Milczarek RR; Woods RD; LaFond SI; Breksa AP; Preece JE; Smith JL; Sedej I; Olsen CW; Vilches AM / doi:10.1002/fsn3.537
2018journal_article全文確認
確認の記録 2026-09-07
1
Los quelites, tradición milenaria en México
Castro Lara D; Basurto Peña F; Mera Ovando LM; Bye Boettler RA
2018government全文確認
確認の記録 2026-09-08
1
Bile acid patterns in commercially available oxgall powders used for the evaluation of the bile tolerance ability of potential probiotics
Hu Peng-Li; Yuan Ya-Hong; Yue Tian-Li; Guo Chun-Feng / doi:10.1371/journal.pone.0192964
2018journal_article全文確認
確認の記録 2026-09-08
2
The Odorant (R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46
Suess B; Brockhoff A; Meyerhof W; Hofmann T / doi:10.1021/acs.jafc.6b03554
2018journal_article抄録確認
確認の記録 2026-09-08
2
Development and Testing of a Small-Size Olfactometer for the Perception of Food and Beverages in Humans
Paola Risso; Mario Covarrubias Rodriguez; Monica Bordegoni; Alberto Gallace / doi:10.3389/fdigh.2018.00007
2018journal_article全文確認
確認の記録 2026-09-16
1
Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion
Kubec R; Štefanová I; Moos M; Urajová P; Kuzma M; Zápal J / doi:10.1021/acs.jafc.8b03118
2018journal_article抄録確認
確認の記録 2026-10-13
1
Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Seninde DR
2018thesis全文確認
読んだ範囲は一部: 方法（21〜26 頁）・結果の苦味の節（29〜32 頁）・図 2-3・付録 A の評価票・付録 C 表 C-1
確認の記録 2026-10-20
0
カカオ豆のロースト条件とビターチョコレート嗜好の関連性
飯田文子; 猪飼ゆい; 兼高祥葉 / doi:10.9763/jjsse.22.98
2018journal_article全文確認
確認の記録 2026-10-22
0
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
Sanmartin C; Venturi F; Sgherri C; Nari A; Macaluso M; Flamini G; Quartacci MF; Taglieri I; Andrich G; Zinnai A / doi:10.1016/j.heliyon.2018.e00888
2018journal_article全文確認
確認の記録 2026-10-22
0
Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
Đorđević Đ; Buchtová H; Macharáčková B / doi:10.1177/1082013217718965
2018journal_article抄録確認
確認の記録 2026-10-23
0
The Taste of Caffeine
Poole RL; Tordoff MG / doi:10.1089/jcr.2016.0030
2017review全文確認
確認の記録 2026-08-30
4
Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue
Lipchock SV; Spielman AI; Mennella JA; Mansfield CJ; Hwang LD; Douglas JE; Reed DR / doi:10.1177/0301006616686098
2017journal_article全文確認
確認の記録 2026-08-30
1
ครัวหลังเขา ต้มขม(ลีซู)
มูลนิธิพัฒนาชุมชนและเขตภูเขา
2017other全文確認
確認の記録 2026-08-30
5
Sensory analysis — Methodology — General guidance (ISO 6658:2017)
International Organization for Standardization
2017standard抄録確認
確認の記録 2026-09-01
1
Standard Guide for Time-Intensity Evaluation of Sensory Attributes (ASTM E1909-13, reapproved 2017)
ASTM International
2017standard抄録確認
確認の記録 2026-08-30
1
Toward Understanding the Bitterness of Dry-Hopped Beer
Parkin E; Shellhammer TH / doi:10.1094/asbcj-2017-4311-01
2017journal_article抄録確認
確認の記録 2026-08-30
4
Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice
Siti Rashima R; Maizura M; Kang WM; Fazilah A; Tan LX / doi:10.1007/s13197-016-2454-y
2017journal_article全文確認
確認の記録 2026-08-30
2
Accumulation of Charantin and Expression of Triterpenoid Biosynthesis Genes in Bitter Melon (Momordica charantia)
Cuong DM; Jeon J; Morgan AMA; Kim C; Kim JK; Lee SY; Park SU / doi:10.1021/acs.jafc.7b01948
2017journal_article抄録確認
確認の記録 2026-09-01
3
The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype
Bell L; Methven L; Wagstaff C / doi:10.1016/j.foodchem.2016.11.153
2017journal_article全文確認
確認の記録 2026-08-30
3
Extraoral bitter taste receptors in health and disease
Lu P; Zhang CH; Lifshitz LM; ZhuGe R / doi:10.1085/jgp.201611637
2017review全文確認
確認の記録 2026-08-30
4
Intragastric infusion of denatonium benzoate attenuates interdigestive gastric motility and hunger scores in healthy female volunteers
Deloose E; Janssen P; Corsetti M; Biesiekierski J; Masuy I; Rotondo A; Van Oudenhove L; Depoortere I; Tack J / doi:10.3945/ajcn.116.138297
2017journal_article抄録確認
確認の記録 2026-08-30
1
Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics
Zhang L; Shi B; Wang H; Zhao L; Chen Z / doi:10.1093/chemse/bjx038
2017journal_article抄録確認
確認の記録 2026-09-01
2
Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans
Green Barry G; Andrew Kendra / doi:10.1093/chemse/bjw115
2017journal_article全文確認
確認の記録 2026-09-01
2
Exploring the flavor life cycle of beers with varying alcohol content
Missbach Benjamin; Majchrzak Dorota; Sulzner Raphael; Wansink Brian; Reichel Martin; Koenig Juergen / doi:10.1002/fsn3.472
2017journal_article全文確認
確認の記録 2026-09-01
2
定量的記述分析法による市販の生しょうゆと火入れしょうゆの評価および日本のしょうゆの特徴の体系化
今村美穂; 片山弘 / doi:10.3136/nskkk.64.343
2017journal_article全文確認
確認の記録 2026-10-21
5
ความหลากหลายทางชีวภาพสู่ความมั่นคงทางอาหารของชาติพันธุ์ ในลุ่มน้ำกก-ลุ่มน้ำโขง: กรณีศึกษา จังหวัดเชียงราย
Ranida Pingmuang, Mali Muakkul, Wasana Sepha, Thongchai Lahuna
2017journal_article全文確認
確認の記録 2026-09-02
1
Decreto 22 marzo 2017, n. 1826 - Disciplinare di produzione della denominazione "Vermut di Torino"/"Vermouth di Torino"
Ministero delle Politiche Agricole Alimentari e Forestali
2017government全文確認
確認の記録 2026-09-01
4
Quién se ha tomado todo el fernet
Forbes Argentina 編集部
2017other全文確認
確認の記録 2026-09-01
2
Quinolizidine Alkaloid Biosynthesis in Lupins and Prospects for Grain Quality Improvement
Frick KM; Kamphuis LG; Siddique KHM; Singh KB; Foley RC / doi:10.3389/fpls.2017.00087
2017review全文確認
確認の記録 2026-09-02
3
Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System
Nicoletto C; Maucieri C; Sambo P / doi:10.3390/agronomy7020029
2017journal_article全文未確認0
茶叶感官审评术语 (Tea vocabulary for sensory evaluation), GB/T 14487-2017
中华全国供销合作总社 (起草: 中华全国供销合作总社杭州茶叶研究院/中国茶叶学会等)
2017standard全文未確認0
所谓的回甘，你真的懂吗？
骏德茶业
2017other全文確認
確認の記録 2026-09-02
3
国家标准 GB/T 34778-2017 抹茶（书志情報）
国家质量监督检验检疫总局; 国家标准化管理委员会（发布）; 中华全国供销合作总社（归口）
2017standard書誌のみ1
UNECE STANDARD FFV-22 concerning the marketing and commercial quality control of Lettuces, Curled-leaved Endives and Broad-leaved (Batavian) Endives (2017 edition)
United Nations Economic Commission for Europe, Working Party on Agricultural Quality Standards
2017standard全文確認
確認の記録 2024-07-15
1
UNECE STANDARD FFV-38 concerning the marketing and commercial quality control of Chicory (2017 edition)
United Nations Economic Commission for Europe, Working Party on Agricultural Quality Standards
2017standard全文確認
確認の記録 2024-07-15
1
Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste
Choo Ezen; Picket Benjamin; Dando Robin / doi:10.1111/1750-3841.13836
2017journal_article抄録確認
確認の記録 2026-09-02
1
Why Somms Are So Sweet on Bitter Italian Liqueur
Schiessl, Courtney
2017other全文確認
確認の記録 2026-09-02
1
World Coffee Research Sensory Lexicon 2.0: Unabridged Definition and References
World Coffee Research; developed in the lab of Edgar Chambers IV (Kansas State University), validated in the lab of Rhonda Miller (Texas A&M University)
2017other全文確認
確認の記録 2026-09-04
2
First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans
Sollai G; Melis M; Pani D; Cosseddu P; Usai I; Crnjar R; Bonfiglio A; Tomassini Barbarossa I / doi:10.1038/srep40353
2017journal_article全文確認
確認の記録 2026-10-24
1
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
Horie M; Nara K; Sugino S; Umeno A; Yoshida Y / doi:10.1002/fsn3.442
2017journal_article全文確認
確認の記録 2026-09-07
3
Citric Acid Suppresses the Bitter Taste of Olopatadine Hydrochloride Orally Disintegrating Tablets
Sotoyama M; Uchida S; Tanaka S; Hakamata A; Odagiri K; Inui N; Watanabe H; Namiki N / doi:10.1248/bpb.b16-00828
2017journal_article全文確認
確認の記録 2026-10-24
2
Phenolic Compositions and Antioxidant Properties in Bark, Flower, Inner Skin, Kernel and Leaf Extracts of Castanea crenata Sieb. et Zucc
Phung Thi Tuyen; Tran Dang Xuan; Do Tan Khang; Ateeque Ahmad; Nguyen Van Quan; Truong Thi Tu Anh; La Hoang Anh; Truong Ngoc Minh / doi:10.3390/antiox6020031
2017journal_article全文確認
確認の記録 2026-09-13
1
Comparison of the drying behavior of fermented cocoa (Theobroma cacao L.) beans dried in a cocoa house, greenhouse and mechanical oven
Saheeda Mujaffar; Darin A. Sukha; Aveena Ramroop
2017other全文確認
確認の記録 2026-09-16
1
乳製品によるピーマン加熱臭の抑制効果
青木里紗; 長尾慶子; 佐藤吉朗 / doi:10.3136/nskkk.64.559
2017journal_article全文確認
確認の記録 2026-10-20
0
Use of Different Vegetable Products to Increase Preschool-Aged Children's Preference for and Intake of a Target Vegetable: A Randomized Controlled Trial
de Wild VWT; de Graaf C; Jager G / doi:10.1016/j.jand.2016.11.006
2017journal_article抄録確認
確認の記録 2026-10-21
0
毛竹笋呈味物质种类、含量与辛辣味强度的关系
崔逢欣; 丁兴萃; 李露双; 章志远; 蔡函江 / doi:10.13275/j.cnki.lykxyj.2017.06.023
2017journal_article抄録確認
確認の記録 2026-10-22
1
電子味覚システムとヒト官能試験によるクリンダマイシンの苦味抑制飲食物の探索 (Identification of Foods Masking Clindamycin Bitterness Using an Electronic Gustatory Screening System Followed by Organoleptic Examination)
高木彰紀; 久保理絵; 地引綾; 青森達; 鈴木小夜; 中村智徳 / doi:10.5649/jjphcs.43.492
2017journal_article全文確認
確認の記録 2026-10-22
0
Suppression in Bitterness Intensity of Bitter Basic Drug by Chlorogenic Acid
Shiraishi S; Haraguchi T; Nakamura S; Kojima H; Kawasaki I; Yoshida M; Uchida T / doi:10.1248/cpb.c16-00670
2017journal_article全文確認
確認の記録 2026-10-24
0
The Effect of Rosemary Extract on the Sensory Quality of Flaxseed Oil During Storage
Sielicka Maria; Małecka Maria / doi:10.18559/SOEP.2017.7.7
2017journal_article全文確認
確認の記録 2026-10-25
1
Beyond the flavor: A green formulation of Ferula asafoetida oleo-gum-resin with fenugreek dietary fibre and its gut health potential
Vijayasteltar L; Jismy I; Joseph A; Maliakel B; Kuttan R; Krishnakumar IM / doi:10.1016/j.toxrep.2017.06.012
2017journal_article全文確認
確認の記録 2026-10-25
1
The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
Oladokun O; Tarrega A; James S; Smart K; Hort J; Cook D / doi:10.1016/j.foodchem.2016.03.023
2016journal_article全文確認
確認の記録 2026-09-01
8
Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes
Ramirez E; Brenes M; Garcia P; Medina E; Romero C / doi:10.1016/j.foodchem.2016.03.061
2016journal_article全文確認
確認の記録 2026-09-02
5
The Pharmacochaperone Activity of Quinine on Bitter Taste Receptors
Upadhyaya JD; Chakraborty R; Shaik FA; Jaggupilli A; Bhullar RP; Chelikani P / doi:10.1371/journal.pone.0156347
2016journal_article全文確認
確認の記録 2026-08-31
1
Comprehensive analysis of mouse bitter taste receptors reveals different molecular receptive ranges for orthologous receptors in mice and humans
Lossow K; Hubner S; Roudnitzky N; Slack JP; Pollastro F; Behrens M; Meyerhof W / doi:10.1074/jbc.M116.718544
2016journal_article全文確認
確認の記録 2026-08-30
2
アブラナ科野菜の加熱によるグルコシノレート含有量の変化
長田早苗; 青柳康夫 / doi:10.11402/cookeryscience.49.7
2016journal_article全文確認
確認の記録 2026-08-30
2
Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones
Algazzali V; Shellhammer T / doi:10.1094/asbcj-2016-1130-01
2016journal_article書誌のみ0
Copy Number Variation in TAS2R Bitter Taste Receptor Genes: Structure, Origin, and Population Genetics
Roudnitzky N; Risso D; Drayna D; Behrens M; Meyerhof W; Wooding SP / doi:10.1093/chemse/bjw067
2016journal_article全文確認
確認の記録 2026-08-30
2
Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering
Carvajal-Larenas FE; Linnemann AR; Nout MJR; Koziol M; van Boekel MAJS / doi:10.1080/10408398.2013.772089
2016review全文確認
確認の記録 2023-10-17
3
Apricot kernels pose risk of cyanide poisoning
European Food Safety Authority
2016government全文確認
確認の記録 2026-08-31
2
Salivary protein levels as a predictor of perceived astringency in model systems and solid foods
Fleming EE; Ziegler GR; Hayes JE / doi:10.1016/j.physbeh.2016.04.043
2016journal_article全文確認
確認の記録 2026-08-31
3
Optimization of salt curing of bitter gourd (Momordica charantia L.) with blanching as pre-treatment using response surface methodology
Eyarkai Nambi V; Behera Gitanjali; Saharan Vinod Kumar; Meena Vijay Singh / doi:10.1108/NFS-02-2016-0020
2016journal_article抄録確認
確認の記録 2026-09-01
4
A study on sensory properties of sodium reduction and replacement in Asian food using difference-from-control test
Leong Jasmine; Kasamatsu Chinatsu; Ong Evelyn; Hoi Jia Tse; Loong Mann Na / doi:10.1002/fsn3.308
2016journal_article全文確認
確認の記録 2026-09-01
3
35 ศัพท์อาหารเหนือ ต้องรู้ อู้(พูด)กับคนเหนือแล้วไม่อาย!
pkw เก็บทุกเม็ดเช็ดทุกจาน (Wongnai food-tips contributor handle)
2016other全文確認
確認の記録 2026-09-01
1
ผักแปม
สถาบันวิจัยและพัฒนาพื้นที่สูง (องค์การมหาชน)
2016government全文確認
確認の記録 2026-09-01
2
Document sur l'analyse sensorielle du vin
OIV Sous-commission Méthodes d'analyses
2016government全文確認
確認の記録 2026-09-01
4
Impact of Heating on Sensory Properties of French Protected Designation of Origin (PDO) Blue Cheeses. Relationships with Physicochemical Parameters
Bord C; Guerinon D; Lebecque A / doi:10.1177/1082013215605201
2016journal_article抄録確認
確認の記録 2026-09-01
1
Effects of Organic and Waste-Derived Fertilizers on Yield, Nitrogen and Glucosinolate Contents, and Sensory Quality of Broccoli (Brassica oleracea L. var. italica)
Øvsthus I; Breland TA; Hagen SF; Brandt K; Wold AB; Bengtsson GB; Seljåsen R / doi:10.1021/acs.jafc.5b04631
2016journal_article抄録確認
確認の記録 2026-09-02
1
てん茶・抹茶生産のための被覆方法と品種適性 (成果情報)
静岡県農林技術研究所 茶業研究センター 栽培育種科(小柳津勤; 片井秀幸; 池田早希; 中野敬之; 大石哲也)
2016government全文確認
確認の記録 2026-09-02
3
Astringency reduction in red wine by whey proteins
Jauregi P; Olatujoye JB; Cabezudo I; Frazier RA; Gordon MH / doi:10.1016/j.foodchem.2015.12.052
2016journal_article全文確認
確認の記録 2026-10-21
1
The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collection
Filippo D'Antuono, L.; Ferioli, F.; Manco, M. A. / doi:10.1016/j.foodchem.2015.12.002
2016journal_article抄録確認
確認の記録 2026-09-02
1
八朔ってどんな柑橘？（広島ならではの商品開発ができる食材「八朔」のご提案）
JA広島果実連
2016other全文確認
確認の記録 2026-09-02
1
柿の起源と品種分化
神崎真哉 / doi:10.3136/nskkk.63.328
2016journal_article全文確認
確認の記録 2026-09-02
8
地理的表示(GI)保護制度 登録産品 第13号 市田柿
農林水産省
2016government全文確認
確認の記録 2026-09-02
2
地理的表示産品情報発信サイト 能登志賀ころ柿(登録番号第20号)
農林水産省(地理的表示産品情報発信サイト)
2016government全文確認
確認の記録 2026-09-02
2
Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice
Valerie B. Duffy; Shristi Rawal; Jeeha Park; Mark H. Brand; Mastaneh Sharafi; Bradley W. Bolling / doi:10.1016/j.appet.2016.07.026
2016journal_article全文確認
確認の記録 2026-09-02
3
香川県産飼料用オリーブ葉のポリフェノール含量に及ぼす保存方法の影響
大山憲一; 柴﨑博行; 大西茂彦; 柴田英明; 小川雅廣 / doi:10.3136/nskkk.63.570
2016journal_article全文確認
確認の記録 2026-09-03
0
Cynaropicrin: A Comprehensive Research Review and Therapeutic Potential As an Anti-Hepatitis C Virus Agent
Elsebai MF; Mocan A; Atanasov AG / doi:10.3389/fphar.2016.00472
2016review全文確認
確認の記録 2026-09-03
1
Taste and smell words form an affectively loaded and emotionally flexible part of the English lexicon
Bodo Winter / doi:10.1080/23273798.2016.1193619
2016journal_article抄録確認
確認の記録 2026-09-04
1
Identification of bitter components from Artemisia princeps Pamp.
Park Hee-Jung; Cho Jin-Gyeong; Baek Yoon-Su; Seo Kyeong-Hwa; Kim Su-Yeon; Choi Myung-Sook; Lee Kyung-Tae; Jeong Tae-Sook; Chung Hae-Gon; Kang Eun-Gyeong; Baek Nam-In / doi:10.1007/s10068-016-0004-z
2016journal_article抄録確認
確認の記録 2026-09-08
2
春の香り 豆腐とふきのとうの炒め煮とふきのとうの万能ペースト
ほりえさわこ
2016government全文確認
確認の記録 2026-09-16
1
土佐の魚【かつお】について
高知県水産振興部水産政策課
2016government全文確認
確認の記録 2026-09-16
2
マヨネーズを使った野菜調理の研究成果を発表
キユーピー株式会社
2016other全文確認
確認の記録 2026-09-16
3
奈良県在来の丸ナス‘矢田系’およびナスF1数品種間における調理・加工適性の差異
西本 登志; 後藤 公美; 山口 智子; 吉田 裕一 / doi:10.2503/hrj.15.221
2016journal_article全文確認
確認の記録 2026-10-13
2
Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
Meinlschmidt P; Sussmann D; Schweiggert-Weisz U; Eisner P / doi:10.1002/fsn3.253
2016journal_article全文確認
確認の記録 2026-10-22
0
On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine
Magrini A; Pantani OL; Biondi Bartolini A; Stefanini FM / doi:10.1515/bile-2016-0001
2016journal_article全文確認
確認の記録 2026-10-23
0
ハーブの日常生活への利用―特にハーブティについて
山本 奈美; 田村 咲江 / doi:10.11402/cookeryscience.49.333
2016other全文確認
確認の記録 2026-10-25
2
Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T / doi:10.1021/acs.jafc.5b04847
2015journal_article抄録確認
確認の記録 2026-08-30
2
Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions
Saklar S; Ertas E; Ozdemir IS; Karadeniz B / doi:10.1007/s13197-015-1746-y
2015journal_article全文確認
確認の記録 2026-08-30
2
Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31
Hayes JE; Feeney EL; Nolden AA; McGeary JE / doi:10.1093/chemse/bjv027
2015journal_article全文確認
確認の記録 2026-08-30
3
Children's perceptions about medicines: individual differences and taste
Mennella JA; Roberts KM; Mathew PS; Reed DR / doi:10.1186/s12887-015-0447-z
2015journal_article全文確認
確認の記録 2026-08-30
3
The sweetness and bitterness of childhood: Insights from basic research on taste preferences
Mennella JA; Bobowski NK / doi:10.1016/j.physbeh.2015.05.015
2015review全文確認
確認の記録 2026-08-30
1
TAS2R38 genotype predicts surgical outcome in nonpolypoid chronic rhinosinusitis
Adappa ND; Farquhar D; Palmer JN; Kennedy DW; Doghramji L; Morris SA; Owens D; Mansfield C; Lysenko A; Lee RJ; Cowart BJ; Reed DR; Cohen NA / doi:10.1002/alr.21666
2015journal_article全文確認
確認の記録 2026-08-30
2
Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron
Chrysanthou A; Pouliou E; Kyriakoudi A; Tsimidou MZ / doi:10.1111/1750-3841.13152
2015journal_article抄録確認
確認の記録 2026-09-01
2
Volatile and sensory profiling of cocktail bitters
Johnson AJ; Heymann H; Ebeler SE / doi:10.1016/j.foodchem.2015.01.114
2015journal_article全文確認
確認の記録 2026-09-02
1
Spring Greens: A Healthy Taste Sprouts From the Earth
Yoon Se-eun; Kim Jin-hee; Kim Ga-young
2015government全文確認
確認の記録 2026-08-31
1
Assessment report on Centaurium erythraea Rafn. s.l., herba
European Medicines Agency; Committee on Herbal Medicinal Products
2015government全文確認
確認の記録 2026-08-31
3
Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing
Lee Hee Yul; Park Kyung Sook; Joo Ok Soo; Hwang Chung Eun; Ahn Min Ju; Jeong Young Sim; Hong Su Young; Kwon Oh Kyung; Kang Sang Soo; Yuk Heung Joo; Kim Haeng-Ran; Park Dong-Sik; Cho Kye Man / doi:10.3746/jkfn.2015.44.3.401
2015journal_article抄録確認
確認の記録 2026-09-01
2
あけびの肉味噌のせ
林野庁
2015government全文確認
確認の記録 2026-08-31
5
"A spoonful of sugar helps the medicine go down": bitter masking by sucrose among children and adults
Mennella Julie A; Reed Danielle R; Mathew Phoebe S; Roberts Kristi M; Mansfield Corrine J / doi:10.1093/chemse/bju053
2015journal_article全文確認
確認の記録 2026-08-31
2
Storia del radicchio rosso tardivo di Treviso: Giuseppe Maffioli, la costruzione di un falso storico: Francesco Van den Borre e le origini del radicchio rosso tardivo di Treviso
Camillo Pavan
2015other全文確認
確認の記録 2026-09-01
1
En Córdoba se consume un tercio del fernet del país
La Gaceta 編集部
2015other全文確認
確認の記録 2026-09-01
4
Bitter(s) Medicine
Nickell, Joe
2015other全文確認
確認の記録 2026-09-01
2
日本酒の成分と香味 (Components and flavor of Japanese sake)
Ogawa H
2015review全文確認
確認の記録 2026-09-01
2
Sensory impact of skin contact on white wines characterized by descriptive analysis, time-intensity analysis and temporal dominance of sensations analysis
Sokolowsky M; Rosenberger A; Fischer U / doi:10.1016/j.foodqual.2014.07.002
2015journal_article抄録確認
確認の記録 2026-10-23
1
二段階発酵茶・碁石茶の歴史と未来―幻からの脱皮―
受田浩之
2015review全文確認
確認の記録 2026-09-01
4
Bitter but tasty cucumber
Chen X-Y / doi:10.1093/nsr/nwv018
2015journal_article全文確認
確認の記録 2026-09-02
2
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
Casassa LF; Keller M; Harbertson JF / doi:10.3390/molecules20057820
2015journal_article全文確認
確認の記録 2026-09-02
2
Profiling chicory sesquiterpene lactones by high resolution mass spectrometry
Graziani G; Ferracane R; Sambo P; Santagata S; Nicoletto C; Fogliano V / doi:10.1016/j.foodres.2014.11.021
2015journal_article抄録確認
確認の記録 2026-09-02
2
金沢の伝統食品「棒茶」の香気成分
笹木哲也; 道畠俊英; 榎本俊樹
2015review全文確認
確認の記録 2026-09-02
6
The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines
Kelly D; Zerihun A / doi:10.3390/molecules20069536
2015journal_article全文確認
確認の記録 2026-09-02
1
Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm
Ferioli, F.; Manco, M. A.; D'Antuono, L. F. / doi:10.1016/j.jfca.2014.11.014
2015journal_article抄録確認
確認の記録 2026-09-02
1
柑橘類の調理加工特性に関する研究
桒田寛子
2015journal_article全文確認
確認の記録 2026-09-02
4
Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples
Mari Sandell; Ulla Hoppu; Saara Lundén; Mari Salminen; Tuuli Puolimatka; Oskar Laaksonen; Kirsi Laitinen; Anu Hopia / doi:10.1016/j.foodqual.2015.06.015
2015journal_article抄録確認
確認の記録 2026-09-04
4
しどけ（モミジガサ） その他の野菜 味の感想や特徴など
やさいナビ編集部
2015other全文確認
確認の記録 2026-09-02
2
「サンキスト100％贅沢果汁 濃いグレープフルーツ」10月13日（火）より新発売
森永乳業株式会社
2015other全文確認
確認の記録 2026-09-03
1
Umami-bitter interactions: the suppression of bitterness by umami peptides via human bitter taste receptor
Kim Min Jung; Son Hee Jin; Kim Yiseul; Misaka Takumi; Rhyu Mee-Ra / doi:10.1016/j.bbrc.2014.11.114
2015journal_article抄録確認
確認の記録 2026-09-06
1
Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine
Melis M; Arca M; Aragoni MC; Cabras T; Caltagirone C; Castagnola M; Crnjar R; Messana I; Tepper BJ; Tomassini Barbarossa I / doi:10.1371/journal.pone.0131104
2015journal_article全文確認
確認の記録 2026-10-24
2
Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines
Aleixandre-Tudo JL; Weightman C; Panzeri V; Nieuwoudt HH; du Toit WJ / doi:10.21548/36-3-969
2015journal_article全文確認
確認の記録 2026-10-23
1
Assessment report on Origanum majorana L., herba
European Medicines Agency; Committee on Herbal Medicinal Products
2015government全文確認
確認の記録 2026-09-08
1
De novo Formation of Sesquiterpene Oxidation Products during Wort Boiling and Impact of the Kettle Hopping Regime on Sensory Characteristics of Pilot-Scale Lager Beers
Tatiana Praet; Filip Van Opstaele; Brecht de Causmaecker; Giulia Belaio; Gert de Rouck; Guido Aerts; Luc De Cooman
2015journal_article全文確認
確認の記録 2026-09-16
1
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
Nádia Nara Batista; Cíntia Lacerda Ramos; Disney Ribeiro Dias; Ana Carla Marques Pinheiro; Rosane Freitas Schwan / doi:10.1007/s13197-015-2132-5
2015journal_article全文確認
確認の記録 2026-09-16
1
Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot
Jae Kyeom Kim; Eui-Cheol Shin; Ho-Jeong Lim; Soo Jung Choi; Cho Rong Kim; Soo Hwan Suh; Chang-Ju Kim; Gwi Gun Park; Cheung-Seog Park; Hye Kyung Kim; Jong Hun Choi; Sang-Wook Song; Dong-Hoon Shin / doi:10.1155/2015/916346
2015journal_article全文確認
確認の記録 2026-09-16
1
関東地方の伝統野菜「のらぼう菜」（Brassica napus L.）の品質について
柘植一希; 樋口洋子; 北條怜子; 元木悟 / doi:10.5891/jafps.41.17
2015journal_article全文確認
確認の記録 2026-09-25
1
高圧力を利用したレモンマーマレードの製造
桒田寛子; 寺本あい; 治部祐里; 田淵真愉美; 石井香代子; 渕上倫子 / doi:10.11402/cookeryscience.48.31
2015journal_article全文確認
確認の記録 2026-10-15
1
マヨネーズによる野菜の苦味低減効果
西村知紗; 吉岡智史; 柳澤琢也 / doi:10.11402/ajscs.27.0_174
2015other抄録確認
確認の記録 2026-10-15
1
TRPs in taste and chemesthesis
Roper SD / doi:10.1007/978-3-319-05161-1_5
2014review全文確認
確認の記録 2026-08-31
1
Intrinsic bitterness of flavonoids and isoflavonoids and masking of their taste activity
Roland WSU
2014thesis全文確認
確認の記録 2026-08-30
1
Identification of bitter peptides in aged cheddar cheese
Karametsi K; Kokkinidou S; Ronningen I; Peterson DG / doi:10.1021/jf5020654
2014journal_article抄録確認
確認の記録 2026-08-30
2
Crowdsourcing taste research: genetic and phenotypic predictors of bitter taste perception as a model
Garneau NL; Nuessle TM; Sloan MM; Santorico SA; Coughlin BC; Hayes JE / doi:10.3389/fnint.2014.00033
2014journal_article全文確認
確認の記録 2026-10-24
1
The bitter pill: clinical drugs that activate the human bitter taste receptor TAS2R14
Levit A; Nowak S; Peters M; Wiener A; Meyerhof W; Behrens M; Niv MY / doi:10.1096/fj.13-242594
2014journal_article抄録確認
確認の記録 2026-09-01
1
秋から冬に市販される日本産アブラナ科野菜のグルコシノレート組成および含有量
長田早苗; 青柳康夫 / doi:10.2740/jisdh.25.121
2014journal_article全文確認
確認の記録 2026-08-30
1
Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process
Taniguchi Y; Taniguchi H; Yamada M; Matsukura Y; Koizumi H; Furihata K; Shindo K / doi:10.1021/jf504394h
2014journal_article抄録確認
確認の記録 2026-08-30
1
Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids
Blanco CA; Nimubona D; Caballero I / doi:10.1002/jsfa.6513
2014journal_article抄録確認
確認の記録 2026-08-31
2
Regulation (EU) No 251/2014 of the European Parliament and of the Council of 26 February 2014 on the definition, description, presentation, labelling and the protection of geographical indications of aromatised wine products
European Parliament and Council of the European Union
2014government全文確認
確認の記録 2026-08-31
2
高圧力を利用した柑橘マーマレードに関する研究
桒田寛子
2014thesis全文確認
確認の記録 2026-08-31
2
Testing, testing: Inuit hunters and scientists work together to ensure walrus meat safe to eat
Bennett, John
2014other全文確認
確認の記録 2026-09-01
1
Biosynthesis, regulation, and domestication of bitterness in cucumber
Shang Y; Ma Y; Zhou Y; Zhang H; Duan L; Chen H; Zeng J; Zhou Q; Wang S; Gu W; Liu M; Ren J; Gu X; Zhang S; Wang Y; Yasukawa K; Bouwmeester HJ; Qi X; Zhang Z; Lucas WJ; Huang S / doi:10.1126/science.1259215
2014journal_article抄録確認
確認の記録 2026-09-02
1
Influence of light exposure during storage on the content of sesquiterpene lactones and photosynthetic pigments in witloof chicory (Cichorium intybus L. var. foliosum Hegi)
Wulfkuehler S; Gras C; Carle R / doi:10.1016/j.lwt.2014.04.017
2014journal_article抄録確認
確認の記録 2026-09-02
1
Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)
Dawid C; Hofmann T / doi:10.1016/j.foodchem.2013.08.057
2014journal_article抄録確認
確認の記録 2026-09-02
1
Aroma Compounds Contributing to Dried Bonito（かつお節の香りに寄与する重要香気成分）
斉藤司; 椎橋裕子; 明賀博樹; 原口賢治; 増田唯; 黒林淑子; 南木昂; 山崎英恵; 中村元計; 伏木亨 / doi:10.3136/nskkk.61.519
2014journal_article全文確認
確認の記録 2026-09-02
2
Sodium Chloride Suppresses Vegetable Bitterness Only When Plain Vegetables Are Perceived as Highly Bitter
Wilkie LM; Capaldi Phillips ED; Wadhera D / doi:10.1007/s12078-013-9159-7
2014journal_article抄録確認
確認の記録 2026-09-06
2
Content changes of bitter compounds in 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons
Li S; Wang Z; Ding F; Sun D; Ma Z; Cheng Y; Xu J / doi:10.1016/j.foodchem.2013.09.040
2014journal_article抄録確認
確認の記録 2026-09-08
2
Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens)
양정은(Yang Jeong-Eun); 이지현(Lee Ji Hyeon); 김다윤(Kim Da Yoon); 최은옥(Choi Eun-Ok); 정라나(Chung Lana) / doi:10.9724/kfcs.2014.30.2.200
2014journal_article抄録確認
確認の記録 2026-09-08
1
Possibilities to improve the antioxidative capacity of beer by optimized hopping regimes
T. Kunz; J. Frenzel; P. C. Wietstock; F.-J. Methner / doi:10.1002/jib.162
2014journal_article全文確認
確認の記録 2026-10-22
1
Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing
Christina Schmidt; Martin Biendl; Annika Lagemann; Georg Stettner; Christian Vogt; Andreas Dunkel; Thomas Hofmann / doi:10.1094/ASBCJ-2014-0326-01
2014journal_article全文確認
確認の記録 2026-09-16
2
異なる条件で浸出した緑茶の渋味およびうま味の味覚センサーによる評価 (Evaluation of Astringency and Umami of Green Tea Infusions with Different Elution Conditions Using a Taste Sensor System)
Kubo Tomoko; Fujiwara Takayuki; Tomizawa Yoshiko / doi:10.3136/nskkk.61.192
2014journal_article全文確認
確認の記録 2026-10-06
2
Learning to eat vegetables in early life: the role of timing, age and individual eating traits
Caton SJ; Blundell P; Ahern SM; Nekitsing C; Olsen A; Møller P; Hausner H; Remy E; Nicklaus S; Chabanet C; Issanchou S; Hetherington MM / doi:10.1371/journal.pone.0097609
2014journal_article全文確認
確認の記録 2026-10-21
0
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride
Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J / doi:10.1016/j.meatsci.2013.10.037
2014journal_article抄録確認
確認の記録 2026-10-23
0
The Associations Between 6-N-propylthiouracil (PROP) Intensity and Taste Intensities Differ by TAS2R38 Haplotype
Fischer ME; Cruickshanks KJ; Pankow JS; Pankratz N; Schubert CR; Huang GH; Klein BEK; Klein R; Pinto A / doi:10.1159/000371552
2014journal_article全文確認
確認の記録 2026-10-24
0
The Relaxant Effect of Seed’s Essential Oil and Oleo-gum-resin of Ferula Assa-foetida on Isolated Rat’s Ileum
Hejazian S; Dashti-R M; Bagheri S / doi:10.4103/2141-9248.129050
2014journal_article全文確認
確認の記録 2026-10-25
1
Food vibrations: Asian spice sets lips trembling
Hagura N; Barber H; Haggard P / doi:10.1098/rspb.2013.1680
2013journal_article全文確認
確認の記録 2026-08-30
2
Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39
Roland WS; van Buren L; Gruppen H; Driesse M; Gouka RJ; Smit G; Vincken JP / doi:10.1021/jf403387p
2013journal_article全文確認
確認の記録 2026-09-01
5
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses
Favati F; Condelli N; Galgano F; Caruso MC / doi:10.1016/j.foodchem.2013.01.098
2013journal_article抄録確認
確認の記録 2026-08-30
1
Role of GLP-1 in the Hypoglycemic Effects of Wild Bitter Gourd
Huang TN; Lu KN; Pai YP; Chin Hsu; Huang CJ / doi:10.1155/2013/625892
2013journal_article全文確認
確認の記録 2026-08-30
1
Genetic, functional, and phenotypic diversity in TAS2R38-mediated bitter taste perception
Behrens M; Gunn HC; Ramos PC; Meyerhof W; Wooding SP / doi:10.1093/chemse/bjt016
2013journal_article全文確認
確認の記録 2026-10-24
4
The cellular and molecular basis of bitter tastant-induced bronchodilation
Zhang CH; Lifshitz LM; Uy KF; Ikebe M; Fogarty KE; ZhuGe R / doi:10.1371/journal.pbio.1001501
2013journal_article全文確認
確認の記録 2026-08-30
4
Guideline on pharmaceutical development of medicines for paediatric use (EMA/CHMP/QWP/805880/2012 Rev. 2)
European Medicines Agency; Committee for Medicinal Products for Human Use (CHMP); Paediatric Committee (PDCO)
2013government全文確認
確認の記録 2026-08-30
3
Different phenolic compounds activate distinct human bitter taste receptors
Soares S; Kohl S; Thalmann S; Mateus N; Meyerhof W; De Freitas V / doi:10.1021/jf304198k
2013journal_article抄録確認
確認の記録 2026-08-30
2
Sesquiterpene lactone content and overall quality of fresh-cut witloof chicory (Cichorium intybus L. var. foliosum Hegi) as affected by different washing procedures
Wulfkuehler S; Gras C; Carle R / doi:10.1021/jf402189v
2013journal_article抄録確認
確認の記録 2026-09-01
5
Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning
Remy E; Issanchou S; Chabanet C; Nicklaus S / doi:10.3945/jn.113.175646
2013journal_article抄録確認
確認の記録 2026-08-31
1
The large-leaved Kudingcha (Ilex latifolia Thunb and Ilex kudingcha C.J. Tseng): a traditional Chinese tea with plentiful secondary metabolites and potential biological activities
Li L; Xu LJ; Ma GZ; Dong YM; Peng Y; Xiao PG / doi:10.1007/s11418-013-0758-z
2013review全文確認
確認の記録 2026-09-01
11
Sesquiterpenoid lactones: benefits to plants and people
Chadwick M; Trewin H; Gawthrop F; Wagstaff C / doi:10.3390/ijms140612780
2013review全文確認
確認の記録 2026-08-31
2
Ethnobotanical survey of cooling herbal drinks from southern China
Liu Y; Ahmed S; Long C / doi:10.1186/1746-4269-9-82
2013journal_article全文確認
確認の記録 2026-08-31
3
Assessment report on Marrubium vulgare L., herba
European Medicines Agency; Committee on Herbal Medicinal Products
2013government全文確認
確認の記録 2026-08-31
1
Eugenol and carvacrol induce temporally desensitizing patterns of oral irritation and enhance innocuous warmth and noxious heat sensation on the tongue
Klein AH; Carstens MI; Carstens E / doi:10.1016/j.pain.2013.06.025
2013journal_article全文確認
確認の記録 2026-08-31
4
Ley 26.871 - Declárase al Mate como Infusión Nacional (texto oficial)
2013government全文確認
確認の記録 2026-09-01
2
Chocolate: historia de un nahuatlismo
Hernández Triviño, Ascensión
2013journal_article全文確認
確認の記録 2026-09-01
6
Empiric mathematical model for predicting the content of alpha-acids in hop (Humulus lupulus L.) cv. Aurora
Srečec S; Kvaternjak I; Kaučić D; Špoljarić I; Mršić G / doi:10.1186/2193-1801-2-59
2013journal_article全文確認
確認の記録 2026-09-02
1
Marrubiin
Popoola OK; Elbagory AM; Ameer F; Hussein AA / doi:10.3390/molecules18089049
2013review全文確認
確認の記録 2026-09-03
1
Interactions and Thresholds of Limonin and Nomilin in Bitterness Perception in Orange Juice and Other Matrices
Dea Sharon; Plotto Anne; Manthey John A; Raithore Smita; Irey Mike; Baldwin Elizabeth / doi:10.1111/joss.12046
2013journal_article抄録確認
確認の記録 2026-09-06
2
Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype
Sharafi M; Hayes JE; Duffy VB / doi:10.1007/s12078-012-9137-5
2013journal_article全文確認
確認の記録 2026-10-21
3
Cooking time but not cooking method affects children’s acceptance of Brassica vegetables
Astrid A. M. Poelman; Conor M. Delahunty; Cees de Graaf / doi:10.1016/j.foodqual.2012.12.003
2013journal_article抄録確認
確認の記録 2026-09-16
1
茶の淹れ方による呈味の味認識装置による評価 (Evaluation of Umami and Astringency on the Preparation of Tea by Means of a Taste Sensing System)
内山裕美子; 築舘香澄; 加藤みゆき; 山口優一; 陳栄剛; 大森正司 / doi:10.11402/cookeryscience.46.281
2013journal_article全文確認
確認の記録 2026-10-06
2
「緑のカーテン」ゴーヤの苦味軽減とエコ・クッキングでの活用
荒木葉子; 笹原麻希; 三神彩子; 伊藤貴英; 長尾慶子 / doi:10.11549/jjahee.56.1_35
2013journal_article全文確認
確認の記録 2026-10-20
0
Effectiveness of flavour nutrient learning and mere exposure as mechanisms to increase toddler's intake and preference for green vegetables
de Wild VW; de Graaf C; Jager G / doi:10.1016/j.appet.2013.01.006
2013journal_article抄録確認
確認の記録 2026-10-21
0
Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese
Ayyash MM; Sherkat F; Shah NP / doi:10.1017/s002202991200043x
2013journal_article抄録確認
確認の記録 2026-10-23
0
The Gustin (CA6) Gene Polymorphism, rs2274333 (A/G), as a Mechanistic Link between PROP Tasting and Fungiform Taste Papilla Density and Maintenance
Melis M; Atzori E; Cabras S; Zonza A; Calò C; Muroni P; Nieddu M; Padiglia A; Sogos V; Tepper BJ; Tomassini Barbarossa I / doi:10.1371/journal.pone.0074151
2013journal_article全文確認
確認の記録 2026-10-24
0
Validation of Edible Taste Strips for Assessing PROP Taste Perception
Smutzer G; Desai H; Coldwell SE; Griffith JW / doi:10.1093/chemse/bjt023
2013journal_article全文確認
確認の記録 2026-10-24
0
スパイスの化学受容と機能性
川端 二功 / doi:10.11402/cookeryscience.46.1
2013review全文確認
確認の記録 2026-10-25
2
Factors influencing phenolic compounds in table olives (Olea europaea)
Charoenprasert S; Mitchell A / doi:10.1021/jf3017699
2012review全文確認
確認の記録 2026-09-01
5
T2R38 taste receptor polymorphisms underlie susceptibility to upper respiratory infection
Lee RJ; Xiong G; Kofonow JM; Chen B; Lysenko A; Jiang P; Abraham V; Doghramji L; Adappa ND; Palmer JN; Kennedy DW; Beauchamp GK; Doulias PT; Ischiropoulos H; Kreindler JL; Reed DR; Cohen NA / doi:10.1172/JCI64240
2012journal_article全文確認
確認の記録 2026-08-30
3
Development of paediatric medicines: points to consider in formulation (WHO Technical Report Series No. 970, Annex 5)
WHO Expert Committee on Specifications for Pharmaceutical Preparations
2012government全文確認
確認の記録 2026-08-30
2
Chemical and nutritional composition of tejate, a traditional maize and cacao beverage from the Central Valleys of Oaxaca, Mexico
Sotelo A; Soleri D; Wacher C; Sánchez-Chinchillas A; Argote RM / doi:10.1007/s11130-012-0281-5
2012journal_article抄録確認
確認の記録 2026-10-22
2
Fenugreek with reduced bitterness prevents diet-induced metabolic disorders in rats
Muraki E; Chiba H; Taketani K; Hoshino S; Tsuge N; Tsunoda N; Kasono K / doi:10.1186/1476-511X-11-58
2012journal_article全文確認
確認の記録 2026-09-01
3
เรื่องความสงสัยในอาหารตระกูล ลาบ
reviewchiangmai (site/media handle; individual author not attributable)
2012other全文確認
確認の記録 2026-09-01
1
Identification of the major drivers of 'phenolic' taste in white wines (Final Report, AWRI Project 0901)
Smith PA; Waters EJ (Principal Investigators); The Australian Wine Research Institute
2012other全文確認
確認の記録 2026-09-01
2
大豆種子サポニン成分の化学構造の遺伝育種的改変
塚本知玄
2012review全文確認
確認の記録 2026-09-01
1
Opponency of astringent and fat sensations
des Gachons Catherine Peyrot; Mura Elena; Speziale Cristina; Favreau Charlotte J; Dubreuil Gilles F; Breslin Paul A / doi:10.1016/j.cub.2012.08.017
2012journal_article抄録確認
確認の記録 2026-09-02
3
カキ新品種'太天'
山田昌彦; 佐藤明彦; 山根弘康; 三谷宣仁; 岩波宏; 白石美樹夫; 平川信之; 上野俊人; 河野淳; 吉岡美加乃; 中島育子
2012journal_article全文確認
確認の記録 2026-09-02
5
A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness
Sindhu S; Maya P; Indira TN / doi:10.1016/j.lwt.2012.04.016
2012journal_article抄録確認
確認の記録 2026-09-08
1
簡単に調理が出来る「とやまの家庭料理」メニュー集
富山県食育推進会議事務局（富山県農林水産部農林水産企画課）
2012government全文確認
確認の記録 2026-09-16
1
タキイ種苗×お茶の水女子大学 共同研究成果「ピーマンの苦味成分」を解明
タキイ種苗株式会社; お茶の水女子大学
2012other全文確認
確認の記録 2026-09-16
1
Identification of bitterness-masking compounds from cheese
Homma Ryousuke; Yamashita Haruyuki; Funaki Junko; Ueda Reiko; Sakurai Takanobu; Ishimaru Yoshiro; Abe Keiko; Asakura Tomiko / doi:10.1021/jf300563n
2012journal_article全文確認
確認の記録 2026-09-26
3
緑茶冷水（4℃）浸出液のカテキン浸出特性及び茶期・品種の異なる緑茶冷水浸出液がマクロファージ様細胞の貪食能へ与える影響
物部真奈美; 池田麻衣; 江間かおり; 徳田佳子; 山本（前田）万里 / doi:10.5979/cha.2012.114_29
2012journal_article全文確認
確認の記録 2026-10-20
0
Offering "dip" promotes intake of a moderately-liked raw vegetable among preschoolers with genetic sensitivity to bitterness
Fisher JO; Mennella JA; Hughes SO; Liu Y; Mendoza PM; Patrick H / doi:10.1016/j.jada.2011.08.032
2012journal_article抄録確認
確認の記録 2026-10-21
0
タラの芽の一般成分, 無機質成分, 遊離アミノ酸組成
水野時子; 善方美千子; 山田幸二 / doi:10.2740/jisdh.23.70
2012journal_article全文確認
確認の記録 2026-10-22
1
Using milk fat to reduce the irritation and bitter taste of ibuprofen
Bennett SM; Zhou L; Hayes JE / doi:10.1007/s12078-012-9128-6
2012journal_article全文確認
確認の記録 2026-10-22
0
Evolution of Functionally Diverse Alleles Associated with PTC Bitter Taste Sensitivity in Africa
Campbell MC; Ranciaro A; Froment A; Hirbo J; Omar S; Bodo JM; Nyambo T; Lema G; Zinshteyn D; Drayna D; Breslin PAS; Tishkoff SA / doi:10.1093/molbev/msr293
2012journal_article全文確認
確認の記録 2026-10-24
0
Ferula asafoetida: Traditional uses and pharmacological activity
Mahendra P; Bisht S / doi:10.4103/0973-7847.99948
2012review全文確認
確認の記録 2026-10-25
1
Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39
Narukawa M; Noga C; Ueno Y; Sato T; Misaka T; Watanabe T / doi:10.1016/j.bbrc.2011.01.079
2011journal_article抄録確認
確認の記録 2026-09-01
4
Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer
Intelmann D; Haseleu G; Dunkel A; Lagemann A; Stephan A; Hofmann T / doi:10.1021/jf104392y
2011journal_article抄録確認
確認の記録 2026-09-01
1
Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal
Peyrot des Gachons C; Uchida K; Bryant B; Shima A; Sperry JB; Dankulich-Nagrudny L; Tominaga M; Smith AB 3rd; Beauchamp GK; Breslin PA / doi:10.1523/JNEUROSCI.1374-10.2011
2011journal_article全文確認
確認の記録 2026-08-30
4
Regulation (EU) No 1169/2011 on the provision of food information to consumers
European Parliament and Council of the European Union
2011government全文確認
確認の記録 2026-08-30
1
Two decades of supertasting: where do we stand?
Hayes JE; Keast RS / doi:10.1016/j.physbeh.2011.08.003
2011review全文確認
確認の記録 2026-08-30
2
Genomic, genetic and functional dissection of bitter taste responses to artificial sweeteners
Roudnitzky N; Bufe B; Thalmann S; Kuhn C; Gunn HC; Xing C; Crider BP; Behrens M; Meyerhof W; Wooding SP / doi:10.1093/hmg/ddr252
2011journal_article抄録確認
確認の記録 2026-08-30
2
Bitter taste receptors and alpha-gustducin regulate the secretion of ghrelin with functional effects on food intake and gastric emptying
Janssen S; Laermans J; Verhulst PJ; Thijs T; Tack J; Depoortere I / doi:10.1073/pnas.1011508108
2011journal_article全文確認
確認の記録 2026-09-02
3
Sorption of citrus flavour compounds on XAD-7HP resin during the debittering of grapefruit juice
Kranz P; Adler P; Kunz B / doi:10.1111/j.1365-2621.2010.02442.x
2011journal_article抄録確認
確認の記録 2026-08-30
1
Antioxidative and Chemopreventive Properties of Vernonia amygdalina and Garcinia biflavonoid
Farombi EO; Owoeye O / doi:10.3390/ijerph8062533
2011review全文確認
確認の記録 2026-08-31
5
Taste in Two Tongues: A Southeast Asian Study of Semantic Convergence
Enfield NJ / doi:10.2752/174589311X12893982233632
2011journal_article全文確認
確認の記録 2026-08-31
2
Self- and Cross-desensitization of Oral Irritation by Menthol and Cinnamaldehyde (CA) via Peripheral Interactions at Trigeminal Sensory Neurons
Klein AH; Iodi Carstens M; Zanotto KL; Sawyer CM; Ivanov M; Cheung S; Carstens E / doi:10.1093/chemse/bjq115
2011journal_article全文確認
確認の記録 2026-08-31
1
แกงขี้เหล็กหมูย่าง
Institute of Nutrition, Mahidol University
2011academic_database全文確認
確認の記録 2026-08-31
3
発酵と腐敗を分けるもの ―くさや，塩辛，ふなずしについて―
藤井建夫 / doi:10.6013/jbrewsocjapan.106.174
2011review全文確認
確認の記録 2026-09-01
1
ขม／ขมขื่น（タイ王立学士院 พจนานุกรม ฉบับราชบัณฑิตยสถาน พ.ศ.๒๕๕๔ 見出し語）
สำนักงานราชบัณฑิตยสภา (タイ王立学士院)
2011other全文確認
確認の記録 2026-09-04
3
閾値以下の苦味はうま味強度と後味に影響を与えた
堤愛子; 川崎寛也; 水澤一
2011other抄録確認
確認の記録 2026-09-06
1
Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon): a vegetable commonly used for diabetes management
Snee LS; Nerurkar VR; Dooley DA; Efird JT; Shovic AC; Nerurkar PV / doi:10.1186/1475-2891-10-78
2011journal_article全文確認
確認の記録 2026-09-06
1
Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing
Ming J. Wu; Frank M. Clarke; Peter J. Rogers; Paul Young; Narelle Sales; Patrick J. O’Doherty; Vincent J. Higgins / doi:10.3390/ijms12096089
2011journal_article全文確認
確認の記録 2026-09-16
1
ドレッシングの使用がキク科野菜の苦味を緩和する
堀江 秀樹 / doi:10.11402/cookeryscience.44.407
2011journal_article全文確認
確認の記録 2026-09-16
7
「緑のカーテン」ゴーヤの苦味軽減料理の提案とエコ・クッキングの応用
荒木葉子; 笹原麻希; 三神彩子; 伊藤貴恵; 長尾慶子 / doi:10.11402/ajscs.23.0.166.0
2011other抄録確認
確認の記録 2026-10-20
0
Standardization of a method for the development of hurdle processed bitter gourd rings
Jayachandran KS; Sethi V; Sethi S; Singh G
2011journal_article全文確認
確認の記録 2026-10-22
1
Synergistic Effects of Sour Taste and Low Temperature in Suppressing the Bitterness of Aminoleban EN
Haraguchi T; Yoshida M; Hazekawa M; Uchida T / doi:10.1248/cpb.59.536
2011journal_article全文確認
確認の記録 2026-10-24
0
Psychophysical Evaluation of a Sanshool Derivative (Alkylamide) and the Elucidation of Mechanisms Subserving Tingle
Albin KC; Simons CT / doi:10.1371/journal.pone.0009520
2010journal_article全文確認
確認の記録 2026-08-30
2
Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew
Blumberg S; Frank O; Hofmann T / doi:10.1021/jf9044606
2010journal_article抄録確認
確認の記録 2026-09-01
3
On the autoxidation of bitter-tasting iso-alpha-acids in beer
Intelmann D; Hofmann T / doi:10.1021/jf100083e
2010journal_article抄録確認
確認の記録 2026-09-01
2
The molecular receptive ranges of human TAS2R bitter taste receptors
Meyerhof W; Batram C; Kuhn C; Brockhoff A; Chudoba E; Bufe B; Appendino G; Behrens M / doi:10.1093/chemse/bjp092
2010journal_article抄録確認
確認の記録 2026-08-30
0
Bitter taste receptor T2R1 is activated by dipeptides and tripeptides
Upadhyaya J; Pydi SP; Singh N; Aluko RE; Chelikani P / doi:10.1016/j.bbrc.2010.06.097
2010journal_article抄録確認
確認の記録 2026-08-30
1
Bitter taste receptors on airway smooth muscle bronchodilate by localized calcium signaling and reverse obstruction
Deshpande DA; Wang WC; McIlmoyle EL; Robinett KS; Schillinger RM; An SS; Sham JS; Liggett SB / doi:10.1038/nm.2237
2010journal_article全文確認
確認の記録 2026-08-30
2
Modulation of bitter taste perception by a small molecule hTAS2R antagonist
Slack JP; Brockhoff A; Batram C; Menzel S; Sonnabend C; Born S; Galindo MM; Kohl S; Thalmann S; Ostopovici-Halip L; Simons CT; Ungureanu I; Duineveld K; Bologa CG; Behrens M; Furrer S; Oprea TI; Meyerhof W / doi:10.1016/j.cub.2010.04.043
2010journal_article全文確認
確認の記録 2026-08-30
3
Single document: Carciofo Spinoso di Sardegna PDO
European Commission
2010government全文確認
確認の記録 2026-08-31
2
Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies
Kranz Peter; Braun Nina; Schulze Nadine; Kunz Benno / doi:10.1111/j.1750-3841.2010.01698.x
2010journal_article抄録確認
確認の記録 2026-08-31
4
Disciplinare di Produzione della Denominazione di Origine Protetta "Carciofo Spinoso di Sardegna"
Ministero delle politiche agricole alimentari e forestali (PQAI IV)
2010government全文確認
確認の記録 2026-09-01
3
Influence of the Forcing Process on Some Qualitative Aspects in Radicchio "Rosso di Treviso Tardivo" (Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid
Nicoletto C; Pimpini F / doi:10.4081/ija.2010.43
2010journal_article全文未確認0
玉露栽培における被覆資材除去後の露光時間が茶芽の品質に及ぼす影響 (Influence of the Exposure Time after Removing of Covering Materials over Shading Tea Field on the Quality of Gyokuro)
Sakaida T; Yoshioka T; Nitabaru J; Nakazono K; Kubota A; Nariyama H / doi:10.5979/cha.2010.109_13
2010journal_article全文確認
確認の記録 2026-09-02
2
누룽지（韓国民族文化大百科事典）
한복진
2010government全文確認
確認の記録 2026-09-02
1
Genetics and bitter taste responses to goitrin, a plant toxin found in vegetables
Wooding S; Gunn H; Ramos P; Thalmann S; Xing C; Meyerhof W / doi:10.1093/chemse/bjq061
2010journal_article抄録確認
確認の記録 2026-09-07
2
Taste mixture interactions: suppression, additivity, and the predominance of sweetness
Green BG; Lim J; Osterhoff F; Blacher K; Nachtigal D / doi:10.1016/j.physbeh.2010.08.013
2010journal_article全文確認
確認の記録 2026-09-08
2
Preparation and In Vitro, In Vivo Evaluation of Clarithromycin Microcapsules
Hu L; Liu W; Li L; Zhao J; Yang X
2010journal_article全文確認
確認の記録 2026-09-08
1
原料大麦の麦茶適性の簡易識別法の検討
松岡翼; 鮎澤信昌; 小林敏樹 / doi:10.1626/jcs.79.357
2010journal_article全文確認
確認の記録 2026-09-16
2
Bitterness Suppression of the Kampo Medicine 'Orengedokuto' Using Flavoured Jellies
Yoshida M; Tokuyama E; Hazekawa M; Uchida T / doi:10.1248/cpb.58.449
2010journal_article全文確認
確認の記録 2026-10-22
0
Age modifies the genotype-phenotype relationship for the bitter receptor TAS2R38
Mennella JA; Pepino MY; Duke FF; Reed DR / doi:10.1186/1471-2156-11-60
2010journal_article全文確認
確認の記録 2026-10-24
0
The Human Bitterness Detection Threshold of Iso-α-Acids and Tetrahydro-Iso-α-Acids in Lager Beer
Kolpin KM; Shellhammer TH / doi:10.1094/asbcj-2009-0706-01
2009journal_article抄録確認
確認の記録 2026-08-31
3
Structures of storage-induced transformation products of the beer's bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques
Intelmann D; Kummerlöwe G; Haseleu G; Desmer N; Schulze K; Fröhlich R; Frank O; Luy B; Hofmann T / doi:10.1002/chem.200902058
2009journal_article抄録確認
確認の記録 2026-09-01
3
Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer
Haseleu G; Intelmann D; Hofmann T / doi:10.1021/jf901759y
2009journal_article抄録確認
確認の記録 2026-09-01
1
Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer
Intelmann D; Batram C; Kuhn C; Haseleu G; Meyerhof W; Hofmann T / doi:10.1007/s12078-009-9049-1
2009journal_article書誌のみ2
Motile cilia of human airway epithelia are chemosensory
Shah AS; Ben-Shahar Y; Moninger TO; Kline JN; Welsh MJ / doi:10.1126/science.1173869
2009journal_article全文確認
確認の記録 2026-08-30
1
Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels
Riera CE; Menozzi-Smarrito C; Affolter M; Michlig S; Munari C; Robert F; Vogel H; Simon SA; le Coutre J / doi:10.1111/j.1476-5381.2009.00307.x
2009journal_article全文確認
確認の記録 2026-08-30
1
Caffeine reinforces flavor preference and behavior in moderate users but not in low caffeine users
Dack C; Reed P / doi:10.1016/j.lmot.2008.05.002
2009journal_article書誌のみ0
Safety assessment of kola nut extract as a food ingredient
Burdock GA; Carabin IG; Crincoli CM / doi:10.1016/j.fct.2009.04.019
2009review抄録確認
確認の記録 2026-08-31
3
Comparison of major phenolic constituents and in vitro antioxidant activity of diverse Kudingcha genotypes from Ilex kudingcha, Ilex cornuta, and Ligustrum robustum
Zhu F; Cai YZ; Sun M; Ke J; Lu D; Corke H / doi:10.1021/jf901020h
2009journal_article抄録確認
確認の記録 2026-09-01
4
The human bitter taste receptor hTAS2R50 is activated by the two natural bitter terpenoids andrographolide and amarogentin
Behrens M; Brockhoff A; Batram C; Kuhn C; Appendino G; Meyerhof W / doi:10.1021/jf9014334
2009journal_article抄録確認
確認の記録 2026-09-02
1
Assessment report on Taraxacum officinale Weber ex Wigg., radix cum herba
European Medicines Agency; Committee on Herbal Medicinal Products
2009government全文確認
確認の記録 2026-08-31
1
กินหน่อไม้ระวังพิษไซยาไนด์ตกค้าง
มูลนิธิเพื่อผู้บริโภค
2009other全文確認
確認の記録 2026-09-01
0
Notes on Spice Plants in the Genus Zanthoxylum (Rutaceae) in Northern Thailand
Ratchuporn Suksathan; Chusie Trisonthi; Paritat Trisonthi; Prasit Wangpakapattanawong
2009journal_article全文確認
確認の記録 2026-09-01
3
Norme OIV des concours internationaux de vins et de boissons spiritueuses d'origine vitivinicole (Résolution OIV/CONCOURS 332A/2009)
OIV Assemblée Générale
2009standard全文確認
確認の記録 2026-09-01
1
Influence of the forcing process on some qualitative aspects in radicchio "Rosso di Treviso tardivo" (Cichorium intybus L., group rubifolium). 1. Nitrate, nitrite and organic nitrogen
Nicoletto C; Pimpini F / doi:10.4081/ija.2009.4.137
2009journal_article全文未確認0
Astringency of tea catechins: More than an oral lubrication tactile percept
Rossetti D; Bongaerts JHH; Wantling E; Stokes JR; Williamson AM / doi:10.1016/j.foodhyd.2009.03.001
2009journal_article抄録確認
確認の記録 2026-09-02
2
Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue
Mari Sandell; Oskar Laaksonen; Riikka Järvinen; Nina Rostiala; Terhi Pohjanheimo; Katja Tiitinen; Heikki Kallio / doi:10.1021/jf803884y
2009journal_article抄録確認
確認の記録 2026-10-20
3
The utilization, chemical composition, and fatty acid composition of non-toxic livers of pufferfish (Takifugu rubripes) cultured at aquaria on land
Machiko MINEKI; Kazue ONUKI; Emi SAWASAKI; Keiko OZAWA; Sachie SAINEN; Ryo IOROI; Tamao NOGUCHI / doi:10.9763/jjsse.13.23
2009journal_article全文確認
確認の記録 2026-09-16
2
Água tônica: aceitação e análise tempo-intensidade do gosto amargo
Valéria Paula Rodrigues Minim; Milene Moreira Ribeiro; Márcia Cristina Teixeira Ribeiro Vidigal; Manoela Maciel dos Santos; Marília Magalhães Gonçalves / doi:10.1590/S0101-20612009000300018
2009journal_article全文確認
確認の記録 2026-09-16
2
キュウリとニガウリの調理塩揉み工程における香気の変化
川上美智子; 小西優子; 日水教子 / doi:10.11428/jhej.60.877
2009journal_article全文確認
確認の記録 2026-10-20
0
Sensory analysis — Vocabulary (ISO 5492:2008, incl. Amd 1:2016)
International Organization for Standardization
2008standard全文確認
確認の記録 2026-09-04
4
Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties
European Parliament and Council of the European Union
2008government全文確認
確認の記録 2026-08-30
5
Sensomics mapping and identification of the key bitter metabolites in Gouda cheese
Toelstede S; Hofmann T / doi:10.1021/jf7036533
2008journal_article抄録確認
確認の記録 2026-08-30
2
Bitter peptides activate hTAS2Rs, the human bitter receptors
Maehashi K; Matano M; Wang H; Vo LA; Yamamoto Y; Huang L / doi:10.1016/j.bbrc.2007.11.070
2008journal_article全文確認
確認の記録 2026-08-30
5
Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee
Frank O; Blumberg S; Kruempel G; Hofmann T / doi:10.1021/jf802210a
2008journal_article抄録確認
確認の記録 2026-09-01
1
Caffeine activates mouse TRPA1 channels but suppresses human TRPA1 channels
Nagatomo K; Kubo Y / doi:10.1073/pnas.0809769105
2008journal_article全文確認
確認の記録 2026-08-30
1
Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels
Bautista DM; Sigal YM; Milstein AD; Garrison JL; Zorn JA; Tsuruda PR; Nicoll RA; Julius D / doi:10.1038/nn.2143
2008journal_article全文確認
確認の記録 2026-08-30
2
Summary of requirements: Radicchio di Chioggia PGI
European Commission
2008government全文確認
確認の記録 2026-08-31
3
Chemical composition of vintage preban absinthe with special reference to thujone, fenchone, pinocamphone, methanol, copper, and antimony concentrations
Lachenmeier DW; Nathan-Maister D; Breaux TA; Sohnius EM; Schoeberl K; Kuballa T / doi:10.1021/jf703568f
2008journal_article全文確認
確認の記録 2025-03-03
4
Igbo Traditional Food System: Documentation, Uses and Research Needs
Okeke EC; Eneobong HN; Uzuegbunam AO; Ozioko AO; Kuhnlein H / doi:10.3923/pjn.2008.365.376
2008journal_article全文確認
確認の記録 2026-08-31
1
Guía de las buenas prácticas de procesamiento para la producción artesanal de la tunta. Cuenca del río Ilave, Puno-Perú
Fonseca, Cristina; Huarachi, Eddy; Chura, William; Cotrado, George
2008government全文確認
確認の記録 2026-09-01
7
Implantación de un sistema de calidad a un platillo típico mexicano: El mole poblano
Gómez Acosta, Jessica Mariana
2008thesis全文確認
確認の記録 2026-09-01
3
原料米タンパク質に由来する清酒の苦味ペプチド (Bitter-Tasting Sake Peptides Derived from the Rice Protein)
Hashizume K / doi:10.6013/jbrewsocjapan1988.103.574
2008review全文確認
確認の記録 2026-09-01
9
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Fontoin H; Saucier C; Teissedre PL; Glories Y / doi:10.1016/j.foodqual.2007.08.004
2008journal_article抄録確認
確認の記録 2026-10-23
1
カンキツ類の苦味成分と加熱による臭いの変化
熊本県産業技術センター
2008government全文確認
確認の記録 2026-09-02
8
柿の新規加工技術に関する研究(加熱時に渋戻りを起こす脱渋渋柿への防止加工技術に関する研究)
神山真一; 加島隆洋
2008government全文確認
確認の記録 2026-09-02
4
Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (Annex II)
European Parliament and Council of the European Union
2008government全文確認
確認の記録 2026-09-03
2
Regolamento (CE) n. 110/2008 del Parlamento europeo e del Consiglio, del 15 gennaio 2008 (versione in lingua italiana)
Parlamento europeo e Consiglio dell'Unione europea
2008government全文確認
確認の記録 2026-09-04
2
Reduction of Bitterness of the Bitter Gourd by Katsuobushi
Maehashi K; Aritome Y; Matano M; Yamamoto Y / doi:10.3136/nskkk.55.186
2008journal_article全文確認
確認の記録 2026-10-21
4
Taste-Active Compounds in a Traditional Italian Food: 'Lampascioni'
Borgonovo G; Caimi S; Morini G; Scaglioni L; Bassoli A / doi:10.1002/cbdv.200890095
2008journal_article抄録確認
確認の記録 2026-09-08
1
野菜の苦味を抑制するトレハロースの効果
名嘉眞奈月; 望月晴美; 藤井わか子 / doi:10.11402/ajscs.20.0.180.0
2008other抄録確認
確認の記録 2026-10-20
0
官能評価と化学分析によるビールの“おいしさ”の解析
尾崎 一隆; 鰐川 彰 / doi:10.6013/jbrewsocjapan1988.103.150
2008journal_article全文確認
確認の記録 2026-10-21
0
秋期ホウレンソウの品種, 栽培条件, 生育期間の違いによる有機酸や糖含量等の変動および茹で調理による変化, 食味との関連
和泉 眞喜子; 高屋 むつ子; 堀江 秀樹; 木矢 博之 / doi:10.11402/cookeryscience1995.41.2_126
2008journal_article全文確認
確認の記録 2026-10-21
0
Decreasing dislike for sour and bitter in children and adults
Capaldi ED; Privitera GJ / doi:10.1016/j.appet.2007.06.008
2008journal_article抄録確認
確認の記録 2026-10-21
0
コーヒーの味に及ぼす抽出条件およびクロロゲン酸量の影響
和泉眞喜子; 髙屋むつ子 / doi:10.11402/cookeryscience1995.41.4_257
2008journal_article全文確認
確認の記録 2026-10-22
0
Suppression of Bitterness and Improvement of Palatability of Commercial Prednisolone Powder
Ishizaka T; Okada S; Tokuyama E; Mukai J; Uchida T / doi:10.1248/cpb.56.1395
2008journal_article全文確認
確認の記録 2026-10-22
0
Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables
Song L; Thornalley PJ / doi:10.1016/j.fct.2006.07.021
2007journal_article抄録確認
確認の記録 2026-08-30
6
Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS
Frank O; Blumberg S; Kunert C; Zehentbauer G; Hofmann T / doi:10.1021/jf0632280
2007journal_article抄録確認
確認の記録 2026-08-30
1
Specific alleles of bitter receptor genes influence human sensitivity to the bitterness of aloin and saccharin
Pronin AN; Xu H; Tang H; Zhang L; Li Q; Li X / doi:10.1016/j.cub.2007.07.046
2007journal_article抄録確認
確認の記録 2026-08-30
2
Broad tuning of the human bitter taste receptor hTAS2R46 to various sesquiterpene lactones, clerodane and labdane diterpenoids, strychnine, and denatonium
Brockhoff A; Behrens M; Massarotti A; Appendino G; Meyerhof W / doi:10.1021/jf070503p
2007journal_article抄録確認
確認の記録 2026-09-04
2
Effects of Processing Methods on the Proximate Composition and Momordicosides K and L Content of Bitter Melon Vegetable
Donya A; Hettiarachchy N; Liyanage R; Lay J Jr; Chen P; Jalaluddin M / doi:10.1021/jf070428i
2007journal_article抄録確認
確認の記録 2007-06-14
2
Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations
Heck CI; de Mejia EG / doi:10.1111/j.1750-3841.2007.00535.x
2007review全文確認
確認の記録 2026-10-21
2
Summary of requirements: Radicchio Variegato di Castelfranco PGI
European Commission
2007government全文確認
確認の記録 2026-08-31
4
The importance of a taste. A comparative study on wild food plant consumption in twenty-one local communities in Italy
Ghirardini MP et al.; Pieroni A / doi:10.1186/1746-4269-3-22
2007journal_article全文確認
確認の記録 2026-08-31
4
NTP 011.400:2007 Tubérculos procesados. Papa deshidratada. Tunta. Requisitos y definiciones
Comité Técnico de Normalización de Tunta; INDECOPI (Comisión de Reglamentos Técnicos y Comerciales)
2007standard全文確認
確認の記録 2026-09-01
3
For the love of basi
Claude Tayag
2007other全文確認
確認の記録 2026-09-01
1
カテキン類利用原料としての夏秋茶の摘採時期と位置 (Plucking Times and Positions for Summer and Autumn Crops of Tea as Materials for Extracting Catechins)
近藤知義; 仲上和博; 和田義彦; 今村嘉博; 志和将一
2007government全文確認
確認の記録 2026-09-02
2
カンキツ類の成熟果に含まれるフラボノイドの種類と部位別含量
市ノ木山浩道; 前川哲男
2007government全文確認
確認の記録 2026-09-02
0
Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin
Hance P; Martin Y; Vasseur J; Hilbert J; Trotin F / doi:10.1016/j.foodchem.2007.01.029
2007journal_article抄録確認
確認の記録 2026-09-03
1
Cucurbitacin C—Bitter Principle in Cucumber Plants
Horie H; Ito H; Ippoushi K; Azuma K; Sakata Y; Igarashi I / doi:10.6090/jarq.41.65
2007journal_article全文確認
確認の記録 2026-09-03
2
QUINQUINA ROUGE / CHINA RUBRA POUR PRÉPARATIONS HOMÉOPATHIQUES
ANSM / Autorité française de Pharmacopée
2007government全文確認
確認の記録 2026-09-04
1
The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity
Lim J; Green BG / doi:10.1093/chemse/bjl033
2007journal_article抄録確認
確認の記録 2026-09-06
3
カカオ豆産地とチョコレートのおいしさとの関係
葛西 真知子; 石川 由花; 酒巻 旦子; 奥山 知子; 芦谷 浩明; 上脇 達也; 飯田 文子 / doi:10.3136/nskkk.54.332
2007journal_article全文確認
確認の記録 2026-10-21
0
Bitter taste receptors and human bitter taste perception
Behrens M; Meyerhof W / doi:10.1007/s00018-006-6113-8
2006review抄録確認
確認の記録 2026-08-30
1
Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments
Stark T; Bareuther S; Hofmann T / doi:10.1021/jf0608726
2006journal_article抄録確認
確認の記録 2026-09-01
5
Bitter taste and phenolic compounds in extra virgin olive oil: an empirical relationship
Siliani S; Mattei A; Benevieri Innocenti L; Zanoni B / doi:10.1111/j.1745-4557.2006.00084.x
2006journal_article抄録確認
確認の記録 2026-08-30
2
Cucurbitane Glucosides from Momordica charantia Leaves as Oviposition Deterrents to the Leafminer, Liriomyza trifolii
Mekuria DB; Kashiwagi T; Tebayashi S; Kim CS / doi:10.1515/znc-2006-1-215
2006journal_article全文確認
確認の記録 2026-10-21
2
Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange
Broadbent JR; Rodríguez BT; Joseph P; Smith EA; Steele JL / doi:10.1111/j.1365-2672.2006.02860.x
2006journal_article抄録確認
確認の記録 2026-08-31
1
Bioactive sesquiterpene lactones from the leaves of Vernonia amygdalina
Erasto P; Grierson DS; Afolayan AJ / doi:10.1016/j.jep.2005.12.016
2006journal_article抄録確認
確認の記録 2026-09-02
1
凉茶
中国非物质文化遗产保护中心
2006government全文確認
確認の記録 2026-08-31
1
Oregano, thyme and clove-derived flavors and skin sensitizers activate specific TRP channels
Xu Haoxing; Delling Markus; Jun Janice C; Clapham David E / doi:10.1038/nn1692
2006journal_article抄録確認
確認の記録 2026-09-01
6
ホウレンソウのえぐ味はシュウ酸に由来するか
堀江秀樹; 伊藤秀和 / doi:10.11402/cookeryscience1995.39.6_357
2006journal_article全文確認
確認の記録 2026-08-31
3
清酒の官能評価分析における香味に関する品質評価用語及び標準見本 (Flavor Terminology and Reference Standards for Sensory Analysis of Sake)
Utsunomiya H; Isogai A; Iwata H; Nakano S
2006government全文確認
確認の記録 2026-09-01
6
Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 — 'Žatecký chmel'
European Commission
2006government全文確認
確認の記録 2026-09-02
1
Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements
Raffo A; Sinesio F; Moneta E; Nardo N; Peparaio M; Paoletti F / doi:10.1007/s00217-005-0098-7
2006journal_article抄録確認
確認の記録 2026-09-06
1
Modulation of perceived taste by olfaction in familiar and unfamiliar beverages
Labbe D; Damevin L; Vaccher C; Morgenegg C; Martin N / doi:10.1016/j.foodqual.2006.04.006
2006journal_article抄録確認
確認の記録 2026-09-07
1
Evaluation of Bitterness Suppression of Macrolide Dry Syrups by Jellies
Tsuji E; Uchida T; Fukui A; Fujii R; Sunada H / doi:10.1248/cpb.54.310
2006journal_article全文確認
確認の記録 2026-10-22
0
Bitterness Suppression of BCAA Solutions by L-Ornithine
Tokuyama E; Shibasaki T; Kawabe H; Mukai J; Okada S; Uchida T / doi:10.1248/cpb.54.1288
2006journal_article全文確認
確認の記録 2026-10-24
0
Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments
Scharbert S; Hofmann T / doi:10.1021/jf050294d
2005journal_article抄録確認
確認の記録 2026-09-01
3
Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)
Stark T; Hofmann T / doi:10.1021/jf051313m
2005journal_article抄録確認
確認の記録 2026-09-01
5
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
Stark T; Bareuther S; Hofmann T / doi:10.1021/jf050457y
2005journal_article抄録確認
確認の記録 2026-08-30
2
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil
Beauchamp GK; Keast RS; Morel D; Lin J; Pika J; Han Q; Lee CH; Smith AB; Breslin PA / doi:10.1038/437045a
2005journal_article抄録確認
確認の記録 2026-08-30
1
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception
Bufe B; Breslin PA; Kuhn C; Reed DR; Tharp CD; Slack JP; Kim UK; Drayna D; Meyerhof W / doi:10.1016/j.cub.2005.01.047
2005journal_article全文確認
確認の記録 2026-10-24
4
Flavour liking and preference conditioned by caffeine in humans
Yeomans MR; Durlach PJ; Tinley EM / doi:10.1080/02724990444000041
2005journal_article抄録確認
確認の記録 2026-08-31
1
Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee
Farah A; de Paulis T; Trugo LC; Martin PR / doi:10.1021/jf048701t
2005journal_article抄録確認
確認の記録 2026-08-30
2
Antioxidant activity of Siamese neem tree (VP1209)
Sithisarn P; Supabphol R; Gritsanapan W / doi:10.1016/j.jep.2005.02.008
2005journal_article抄録確認
確認の記録 2026-08-31
2
Pungent products from garlic activate the sensory ion channel TRPA1
Bautista DM; Movahed P; Hinman A; Axelsson HE; Sterner O; Högestätt ED; Julius D; Jordt SE; Zygmunt PM / doi:10.1073/pnas.0505356102
2005journal_article全文確認
確認の記録 2026-08-31
2
Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Composition and Proteolysis
Awad S; Hassan AN; Halaweish F / doi:10.3168/jds.S0022-0302(05)73105-2
2005journal_article全文確認
確認の記録 2026-10-21
1
Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process
Yao S; Guo W; Lu Y; Jiang Y / doi:10.1021/jf058059i
2005journal_article抄録確認
確認の記録 2026-09-02
1
Chemesthesis and taste: Evidence of independent processing of sensation intensity
Green BG; Alvarez-Reeves M; George P; Akirav C / doi:10.1016/j.physbeh.2005.08.038
2005journal_article抄録確認
確認の記録 2026-09-08
1
Effect of Processing and Preservation Methods on Vitamin C and Total Carotenoid Levels of Some Vernonia (Bitter Leaf) Species
A.R. Ejoh; A.N. Tanya; N.V. Djuikwo; C.M. Mbofung / doi:10.18697/ajfand.9.1525
2005journal_article全文確認
確認の記録 2026-09-08
1
ゆで水量の違いがホウレンソウの食味やシュウ酸ならびにカリウム含量に及ぼす影響
和泉眞喜子; 高屋むつ子; 長澤孝志 / doi:10.11402/cookeryscience1995.38.4_343
2005journal_article全文確認
確認の記録 2026-09-16
2
食塩添加ゆでホウレンソウのえぐ味の感じ方とシュウ酸および無機成分含量との関連
和泉眞喜子 / doi:10.11428/jhej1987.56.15
2005journal_article全文確認
確認の記録 2026-09-16
2
シュウ酸のえぐ味に及ぼす塩化ナトリウムならびに粘性の影響
和泉 眞喜子 / doi:10.11402/cookeryscience1995.38.4_362
2005journal_article全文確認
確認の記録 2026-10-21
0
Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse
Scharbert S; Holzmann N; Hofmann T / doi:10.1021/jf049802u
2004journal_article抄録確認
確認の記録 2026-09-01
4
Hydrophobicity of bitter peptides from soy protein hydrolysates
Cho MJ; Unklesbay N; Hsieh FH; Clarke AD / doi:10.1021/jf0495035
2004journal_article抄録確認
確認の記録 2026-08-30
2
Natural selection and molecular evolution in PTC, a bitter-taste receptor gene
Wooding S; Kim UK; Bamshad MJ; Larsen J; Jorde LB; Drayna D / doi:10.1086/383092
2004journal_article全文確認
確認の記録 2026-08-30
2
Relationships of Sensory Bitterness in Lager Beers to Iso-alpha-Acid Contents
Techakriengkrai I; Paterson A; Taidi B; Piggott JR / doi:10.1002/j.2050-0416.2004.tb00180.x
2004journal_article全文確認
確認の記録 2026-08-30
2
Sensory Flavor Profiling and Mapping of Market Samples of Cumin (Cuminum cyminum L.)
Dattatreya Anupama; Prakash Maya; Bhat KK / doi:10.1111/j.1745-4557.2004.00627.x
2004journal_article全文確認
確認の記録 2026-09-02
2
The influence of sodium salts on binary mixtures of bitter-tasting compounds
Keast Russell S J; Canty Thomas M; Breslin Paul A S / doi:10.1093/chemse/bjh045
2004journal_article抄録確認
確認の記録 2026-09-01
2
清酒の呈味性に影響を及ぼすアミノ酸の探索 (Search for amino acids affecting the taste of Japanese sake)
Iwano K; Takahashi K; Ito T; Nakazawa N / doi:10.6013/jbrewsocjapan1988.99.659
2004journal_article全文確認
確認の記録 2026-09-01
1
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
Mireille Cardinal; Helga Gunnlaugsdottir; Marit Bjoernevik; Alexandra Ouisse; Jean Luc Vallet; Françoise Leroi / doi:10.1016/j.foodres.2003.12.006
2004journal_article全文確認
確認の記録 2026-09-16
1
オニオンスープの食味および呈味成分に及ぼすコンソメ類と炒めタマネギの影響
柴田 圭子; 渡邉 容子; 三好 恵子; 大貫 勇; 眞田 英輔; 宇田川 政喜; 安原 安代 / doi:10.11428/jhej1987.55.389
2004journal_article全文確認
確認の記録 2026-10-13
1
ホウレンソウ中のシュウ酸およびカリウム含量の季節変動と調理による変化
和泉 眞喜子 / doi:10.11402/cookeryscience1995.37.3_268
2004journal_article全文確認
確認の記録 2026-10-21
0
白ワインにおいて後味として強く残るカプリル酸エチルの苦味について (Strong Bitterness of Ethyl Caprylate as An Unpleasant Aftertaste of White Wines)
飯野修一; 樋川芳仁; 中山忠博; 小宮山美弘; 荻野敏 / doi:10.6013/jbrewsocjapan1988.99.281
2004journal_article全文確認
確認の記録 2026-10-23
0
Bitter Receptor Gene (TAS2R38), 6-n-Propylthiouracil (PROP) Bitterness and Alcohol Intake
Duffy VB; Davidson AC; Kidd JR; Kidd KK; Speed WC; Pakstis AJ; Reed DR; Snyder DJ; Bartoshuk LM / doi:10.1097/01.alc.0000145789.55183.d4
2004journal_article全文確認
確認の記録 2026-10-24
0
The Combination Effect of L-Arginine and NaCl on Bitterness Suppression of Amino Acid Solutions
Ogawa T; Nakamura T; Tsuji E; Miyanaga Y; Nakagawa H; Hirabayashi H; Uchida T / doi:10.1248/cpb.52.172
2004journal_article全文確認
確認の記録 2026-10-24
0
Bitter melon (Momordica charantia): a review of efficacy and safety
Basch E; Gabardi S; Ulbricht C / doi:10.1093/ajhp/60.4.356
2003review抄録確認
確認の記録 2026-08-30
1
Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency
Andrewes P; Busch JL; de Joode T; Groenewegen A; Alexandre H / doi:10.1021/jf026042j
2003journal_article抄録確認
確認の記録 2026-09-01
4
Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry
Gutierrez-Rosales F; Rios JJ; Gomez-Rey ML / doi:10.1021/jf021199x
2003journal_article抄録確認
確認の記録 2026-08-30
1
Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide
Kim UK; Jorgenson E; Coon H; Leppert M; Risch N; Drayna D / doi:10.1126/science.1080190
2003journal_article抄録確認
確認の記録 2026-08-30
1
Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage
Stein LJ; Nagai H; Nakagawa M; Beauchamp GK / doi:10.1016/s0195-6663(02)00173-3
2003journal_article抄録確認
確認の記録 2026-08-30
3
Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers
Tinley EM; Yeomans MR; Durlach PJ / doi:10.1007/s00213-002-1354-1
2003journal_article抄録確認
確認の記録 2026-08-30
2
Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable
Wardle J; Herrera ML; Cooke L; Gibson EL / doi:10.1038/sj.ejcn.1601541
2003journal_article抄録確認
確認の記録 2026-08-30
1
Disciplinare di produzione - Radicchio di Chioggia IGP
2003other全文確認
確認の記録 2026-09-01
3
保存食「塩辛・魚醤」の伝統的食習慣とその地域性
今田節子; 藤田真理子 / doi:10.11428/jhej1987.54.171
2003journal_article全文確認
確認の記録 2026-09-01
1
Yeasts as Adjunct Starters in Matured Cheddar Cheese
Ferreira AD; Viljoen BC / doi:10.1016/s0168-1605(03)00252-6
2003journal_article抄録確認
確認の記録 2026-09-04
2
Impact of Nisin Producing Culture and Liposome-Encapsulated Nisin on Ripening of Lactobacillus Added-Cheddar Cheese
Benech RO; Kheadr EE; Lacroix C; Fliss I / doi:10.3168/jds.S0022-0302(03)73776-X
2003journal_article全文確認
確認の記録 2026-10-21
2
Sorting Cichorium names
Porcher, Michel H. (compiler); authorised by Prof. Snow Barlow
2003academic_database全文確認
確認の記録 2026-09-02
1
長時間炒めたタマネギの味, 香り, 遊離糖, 色の変化
玉木 雅子; 鵜飼 光子 / doi:10.11428/jhej1987.54.69
2003journal_article全文確認
確認の記録 2026-10-13
1
The effect of various substances on the suppression of the bitterness of quinine-human gustatory sensation, binding, and taste sensor studies
Nakamura T; Tanigake A; Miyanaga Y; Ogawa T; Akiyoshi T; Matsuyama K; Uchida T / doi:10.1248/cpb.50.1589
2002journal_article全文確認
確認の記録 2026-10-24
3
Chemical composition and flavor of Ecuadorian cocoa liquor
Luna F; Crouzillat D; Cirou L; Bucheli P / doi:10.1021/jf0116597
2002journal_article抄録確認
確認の記録 2026-08-30
1
Flavor-active compounds potentially implicated in cooked cauliflower acceptance
Engel E; Baty C; Le Corre D; Souchon I; Martin N / doi:10.1021/jf025579u
2002journal_article抄録確認
確認の記録 2026-08-30
1
Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese
Broadbent JR; Barnes M; Brennand C; Strickland M; Houck K; Johnson ME; Steele JL / doi:10.1128/aem.68.4.1778-1785.2002
2002journal_article全文確認
確認の記録 2026-08-30
3
Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese
Soeryapranata E; Powers JR; Fajarrini F; Weller KM; Hill HH Jr; Siems WF 3rd / doi:10.1021/jf011668f
2002journal_article抄録確認
確認の記録 2026-08-31
2
Taste Suppression Following Lingual Capsaicin Pre-treatment in Humans
Simons CT; O'Mahony M; Carstens E / doi:10.1093/chemse/27.4.353
2002journal_article抄録確認
確認の記録 2026-09-06
1
Variation in the content of the main guaianolides and sugars in Cichorium intybus var. "Rosso di Chioggia" selections during cultivation
Poli F; Sacchetti G; Tosi B; Fogagnolo M; Chillemi G; Lazzarin R; Bruni A / doi:10.1016/S0308-8146(01)00254-0
2002journal_article抄録確認
確認の記録 2026-09-07
2
官能評価によるクリ皮のむきやすさの検討
畑江敬子; 嶋田淑子; 戸田貞子; 壽和夫; 香西みどり
2002journal_article全文確認
確認の記録 2026-09-13
1
Opinion of the Scientific Committee on Food on quassin
Scientific Committee on Food, European Commission
2002government全文確認
確認の記録 2026-09-16
1
玉露のうま味
堀江秀樹; 氏原ともみ; 木幡勝則 / doi:10.5979/cha.2002.91
2002journal_article全文確認
確認の記録 2026-09-16
1
北海道産タマネギの品質と調理加工特性
玉木 雅子; 鵜飼 光子; 村田 容常; 本間 清一 / doi:10.5891/jafps.28.291
2002journal_article全文確認
確認の記録 2026-10-13
1
Effect of compound sequence on bitterness enhancement
Cubero-Castillo E; Noble AC / doi:10.1093/chemse/26.4.419
2001journal_article抄録確認
確認の記録 2026-09-01
4
Debittering of protein hydrolyzates
Saha BC; Hayashi K / doi:10.1016/s0734-9750(01)00070-2
2001review抄録確認
確認の記録 2026-09-01
2
Prenatal and postnatal flavor learning by human infants
Mennella JA; Jagnow CP; Beauchamp GK / doi:10.1542/peds.107.6.e88
2001journal_article全文確認
確認の記録 2026-08-30
2
Binary taste mixture interactions in PROP non-tasters, medium-tasters and super-tasters
Prescott J; Ripandelli N; Wakeling I / doi:10.1093/chemse/26.8.993
2001journal_article抄録確認
確認の記録 2026-08-30
1
Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables
Verkerk R; Dekker M; Jongen WMF / doi:10.1002/jsfa.854
2001journal_article抄録確認
確認の記録 2026-08-30
1
Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates
Steiner JE; Glaser D; Hawilo ME; Berridge KC / doi:10.1016/s0149-7634(00)00051-8
2001journal_article全文確認
確認の記録 2026-08-31
1
Degradation of green tea catechins in tea drinks
Chen Z; Zhu QY; Tsang D; Huang Y / doi:10.1021/jf000877h
2001journal_article抄録確認
確認の記録 2026-09-02
1
食品の呈味形成におけるペプチドの役割を探る―ペプチドの呈味性および味覚変革作用
西村敏英
2001review全文確認
確認の記録 2026-09-01
1
茶主要成分の茶浸出液への溶出特性
堀江秀樹; 氏原ともみ; 木幡勝則 / doi:10.5979/cha.2001.91_29
2001journal_article全文確認
確認の記録 2026-10-20
0
Acquisition and extinction of flavour preferences conditioned by caffeine in humans
Yeomans MR; Jackson A; Lee MD; Steer B; Tinley E; Durlach P; Rogers PJ / doi:10.1006/appe.2000.0339
2000journal_article抄録確認
確認の記録 2026-08-30
3
T2Rs function as bitter taste receptors
Chandrashekar J; Mueller KL; Hoon MA; Adler E; Feng L; Guo W; Zuker CS; Ryba NJ / doi:10.1016/s0092-8674(00)80706-0
2000journal_article全文確認
確認の記録 2026-08-31
1
Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System
Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM / doi:10.1021/jf990301w
2000journal_article抄録確認
確認の記録 2026-09-02
1
A 'Mouth-feel Wheel': terminology for communicating the mouth-feel characteristics of red wine
Richard Gawel; A. Oberholster; I. Leigh Francis / doi:10.1111/j.1755-0238.2000.tb00180.x
2000journal_article全文確認
確認の記録 2026-09-04
4
Taste effects of lingual application of cardiovascular medications
Zervakis J; Graham BG; Schiffman SS / doi:10.1016/s0031-9384(99)00208-5
2000journal_article抄録確認
確認の記録 2026-09-07
1
CARAMEL COLOURS
Joint FAO/WHO Expert Committee on Food Additives (JECFA)
2000government全文確認
確認の記録 2026-09-16
1
Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin
Kielhorn S; Thorngate JH / doi:10.1016/s0950-3293(98)00049-4
1999journal_article書誌のみ0
Variation of glucosinolates in vegetable crops of Brassica oleracea
Kushad MM; Brown AF; Kurilich AC; Juvik JA; Klein BP; Wallig MA; Jeffery EH / doi:10.1021/jf980985s
1999journal_article抄録確認
確認の記録 2026-09-01
1
ナマコ生殖巣の干物（このこ）と類似海産製品の一般組成およびエキス成分
小櫛満里子; 原田禄郎 / doi:10.4327/jsnfs.52.79
1999journal_article全文確認
確認の記録 2026-09-01
2
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
Peleg H; Gacon K; Schlich P; Noble AC / doi:10.1002/(sici)1097-0010(199906)79:8<1123::aid-jsfa336>3.0.co;2-d
1999journal_article抄録確認
確認の記録 2026-09-02
1
焙焼，釜炒り操作による茶香気の形成
川上美智子; 山西貞 / doi:10.1271/nogeikagaku1924.73.893
1999journal_article全文確認
確認の記録 2026-09-02
5
Uncommon Grounds: The History of Coffee and How It Transformed Our World
Pendergrast Mark
1999book全文確認
確認の記録 2026-09-02
1
数種の脱渋処理によって不溶化した渋ガキタンニンの可溶化の難易
平智; 松本尚子; 小野未来
1999journal_article全文確認
確認の記録 2026-09-02
1
Changes in bitterness as beer ages naturally
Bonnie M. King; C.A.A. Duineveld / doi:10.1016/S0950-3293(98)00040-8
1999journal_article抄録確認
確認の記録 2026-10-22
2
水だし煎茶における浸出時間と嗜好性および溶出成分量との関係 (Effect of the Soaking Time of a Green Tea Bag in Cold Water on the Flavor and Amount of Constituents Extracted)
福司山エツ子; 徳田和子; 武弓利雄; 佐波哲次 / doi:10.11428/jhej1987.50.63
1999journal_article全文確認
確認の記録 2026-10-06
1
The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts
van Doorn HE; van der Kruk GC; van Holst GJ; Raaijmakers-Ruijs NCME; Postma E; Groeneweg B; Jongen WHF / doi:10.1002/(sici)1097-0010(199809)78:1<30::aid-jsfa79>3.0.co;2-n
1998journal_article抄録確認
確認の記録 2026-09-01
2
Effects of neem flowers, Thai and Chinese bitter gourd fruits and sweet basil leaves on hepatic monooxygenases and glutathione S-transferase activities, and in vitro metabolic activation of chemical carcinogens in rats
Kusamran WR; Ratanavila A; Tepsuwan A / doi:10.1016/s0278-6915(98)00011-8
1998journal_article抄録確認
確認の記録 2026-08-31
2
Caffeine reinforcement: the role of withdrawal
Schuh KJ; Griffiths RR / doi:10.1007/s002130050246
1997journal_article抄録確認
確認の記録 2026-09-02
1
ถั่วแปบ ผักพื้นบ้านชื่อไทยโบราณ
เดชา ศิริภัทร
1997other全文確認
確認の記録 2026-09-01
2
Re: Angostura bitters (opinion letter on Alcoholic Beverage Tax applicability)
Gonzalez Brisbane, Monica (Tax Counsel)
1997government全文確認
確認の記録 2026-09-01
1
ゴマ種子の調理性に関する研究(第1報) ゴマ種子の炒り条件と成分の変化
武田珠美; 福田靖子
1997journal_article全文確認
確認の記録 2026-09-07
1
豆味噌の苦味に及ぼす食塩の影響 (Effect of Sodium Chloride on Bitterness of Desalted Soybean Miso)
岡田安司; 山口直彦; 好井久雄 / doi:10.3136/nskkk.44.259
1997journal_article全文確認
確認の記録 2026-10-15
1
既存添加物名簿（平成8年4月16日厚生省告示第120号）
厚生省（現・厚生労働省）
1996government全文確認
確認の記録 2026-08-30
2
Disciplinare di produzione - Radicchio Rosso di Treviso IGP
1996other全文確認
確認の記録 2026-09-01
2
Disciplinare di produzione - Radicchio Variegato di Castelfranco IGP
1996other全文確認
確認の記録 2026-09-01
1
鮎うるかについて
高松伸枝; 樋田宣英; 望月聡 / doi:10.69331/questtraditionalfood.16.0_36
1996journal_article全文確認
確認の記録 2026-09-01
4
Bitterness in Cheese: A Review
Habibi-Najafi MB; Lee BH / doi:10.1080/10408399609527733
1996review抄録確認
確認の記録 2026-09-01
2
Suppression of bitterness by sodium: variation among bitter taste stimuli
Breslin PA; Beauchamp GK / doi:10.1093/chemse/20.6.609
1995journal_article抄録確認
確認の記録 2026-08-30
1
Overnight caffeine abstinence and negative reinforcement of preference for caffeine-containing drinks
Rogers PJ; Richardson NJ; Elliman NA / doi:10.1007/BF02245818
1995journal_article抄録確認
確認の記録 2026-08-31
2
숭늉（韓国民族文化大百科事典）
황혜성
1995government全文確認
確認の記録 2026-09-02
1
PTC/PROP tasting: anatomy, psychophysics, and sex effects
Bartoshuk LM; Duffy VB; Miller IJ / doi:10.1016/0031-9384(94)90361-1
1994journal_article抄録確認
確認の記録 2026-08-30
2
Use of Vernonia amygdalina by wild chimpanzee: possible roles of its bitter and related constituents
Koshimizu K; Ohigashi H; Huffman MA / doi:10.1016/0031-9384(94)90368-9
1994journal_article抄録確認
確認の記録 2026-09-01
5
Effect on the Taste and Flavor of Marmalade by Combining Citrus Fruits
Morishita Toshiko / doi:10.11428/jhej1987.45.709
1994journal_article全文確認
確認の記録 2026-08-31
3
各種製茶の煎出条件とカフェイン・タンニン溶出量及び味との関係
米田泰子; 加藤佐千子 / doi:10.11402/cookeryscience1968.27.1_31
1994journal_article全文確認
確認の記録 2026-09-16
6
Time-intensity evaluation of oral burn
Cliff M; Heymann H / doi:10.1111/j.1745-459x.1993.tb00214.x
1993journal_article抄録確認
確認の記録 2026-08-31
1
Temperature Affects Astringency Removal and Recurrence in Persimmon
Ben-Arie R; Sonego L / doi:10.1111/j.1365-2621.1993.tb06191.x
1993journal_article抄録確認
確認の記録 2026-09-02
1
Comparison of Flavor Components between Kukicha (Stalk Green Tea) and Sencha (Green Tea)
Toshio Hara; Shuichi Fukatsu; Kazuo Ina / doi:10.5979/cha.1993.78_61
1993journal_article全文確認
確認の記録 2026-09-25
1
Naringin and Neohesperidin Levels during Development of Leaves, Flower Buds, and Fruits of Citrus aurantium
Castillo J; Benavente O; Del Río JA / doi:10.1104/pp.99.1.67
1992journal_article全文確認
確認の記録 2026-09-01
3
大豆不快味成分と発酵食品―大豆サポニン・イソフラボン成分を中心に―
工藤重光; 打田悌治; 大久保一良 / doi:10.6013/jbrewsocjapan1988.87.29
1992review全文確認
確認の記録 2026-09-01
4
柿の脱渋に関する一考察(第2報) タンニンの不溶化及びそれに関与する酵素活性の変動
稲荷妙子; 友枝幹夫
1992journal_article全文確認
確認の記録 2026-09-02
8
Bénédictine : d'un alambic à cinq continents : des origines à 1989 (書誌記録)
Lantaz, Jean-Pierre
1991government書誌のみ1
Bitter Principle and a Related Steroid Glucoside from Vernonia amygdalina, a Possible Medicinal Plant for Wild Chimpanzees
Hajime Ohigashi; Mitsuo Jisaka; Teruyoshi Takagaki; Hiroshi Nozaki; Toshiji Tada; Michael A. Huffman; Toshisada Nishida; Mikio Kaji; Koichi Koshimizu / doi:10.1271/bbb1961.55.1201
1991journal_article全文確認
確認の記録 2026-09-08
2
各種プロテアーゼ処理によって得られたマイワシタンパク加水分解物の特性
杉山圭吉; 江川真; 恩塚博; 大場健吉 / doi:10.2331/suisan.57.475
1991journal_article全文確認
確認の記録 2026-10-22
0
Astringency and bitterness of selected phenolics in wine
Robichaud JL; Noble AC / doi:10.1002/jsfa.2740530307
1990journal_article抄録確認
確認の記録 2026-09-02
1
ハッサク果実のリモノイド配糖体
前田久夫; 尾崎嘉彦; 三宅正起; 伊福靖; 長谷川信 / doi:10.1271/nogeikagaku1924.64.1231
1990journal_article全文確認
確認の記録 2026-09-02
2
Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression
Calvino Amalia Mirta; García-Medina María Rosa; Cometto-Muniz J Enrique / doi:10.1093/chemse/15.5.505
1990journal_article抄録確認
確認の記録 2026-09-02
3
ダイコン品種の辛味成分含量
岡野 邦夫; 浅野 次郎; 石井 現相 / doi:10.2503/jjshs.59.551
1990journal_article全文確認
確認の記録 2026-10-21
0
ビールの官能評価について
石橋徳雄
1989journal_article全文確認
確認の記録 2026-09-04
2
GENTIANA LUTEA POUR PRÉPARATIONS HOMÉOPATHIQUES
ANSM (Agence nationale de sécurité du médicament et des produits de santé) / Autorité française de Pharmacopée
1989government全文確認
確認の記録 2026-09-04
1
Effects of roasting conditions on quality and yields of barley tea
Suk-Kwon Yoon; Woo-Jung Kim
1989journal_article抄録確認
確認の記録 2026-09-16
1
おろし辛味大根の辛味特性について
河村 フジ子; 松本 睦子; 金 和子; 小林 彰夫 / doi:10.11428/jhej1987.40.1051
1989journal_article全文確認
確認の記録 2026-09-16
5
グレープフルーツ果汁ゲルの硬さと保温条件の相違が苦味に及ぼす影響
森下敏子; 和田令子; 藤井治子 / doi:10.11402/cookeryscience1968.22.4_312
1989journal_article全文確認
確認の記録 2026-10-15
2
Study on the bitter principles from Tacca plants: Structures of taccalonolides A and B
Chen ZL et al. / doi:10.1002/cjoc.19880060311
1988journal_article書誌のみ0
大豆のDMF（Dry Mouth Feel，あく，不快味）成分と豆腐等の食品加工におけるその挙動
大久保一良
1988review全文確認
確認の記録 2026-09-01
5
食用油調理におけるナスの全ポリフェノールとクロロゲン酸について
黒澤 祝子 / doi:10.11402/cookeryscience1968.21.2_133
1988journal_article全文確認
確認の記録 2026-10-13
2
漬物茶碁石茶と阿波晩茶の香気特性
川上美智子; 小林彰夫; 山西貞 / doi:10.1271/nogeikagaku1924.61.345
1987journal_article全文確認
確認の記録 2026-09-02
2
Caramel Colours — Classes I, II, III and IV (WHO Food Additives Series 20)
JECFA (FAO/WHO Joint Expert Committee on Food Additives)
1987government全文確認
確認の記録 2026-09-02
1
Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61-67) of Bovine β-Casein, and Related Peptides
Shinoda I; Tada M; Okai H; Fukui S / doi:10.1271/bbb1961.50.1247
1986journal_article全文確認
確認の記録 2026-08-31
2
A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste
Michael O'Mahony; Rie Ishii / doi:10.1111/j.2044-8295.1986.tb01991.x
1986journal_article抄録確認
確認の記録 2026-09-04
1
Comparison of bitterness of caffeine and quinine by a time-intensity procedure
Leach EJ; Noble AC / doi:10.1093/chemse/11.3.339
1986journal_article抄録確認
確認の記録 2026-09-08
1
ナスの渋味におよぼす食用油の影響
黒澤 祝子 / doi:10.11402/cookeryscience1968.19.2_119
1986journal_article全文確認
確認の記録 2026-10-13
3
マーマレード加工における果皮の脱苦味の検討
森下敏子; 和田令子 / doi:10.11402/cookeryscience1968.19.4_330
1986journal_article全文確認
確認の記録 2026-10-15
1
「あく」に由来する食味の調理操作による変化機構（科学研究費補助金 課題番号 61580075 研究実績の概要）
和泉眞喜子
1986other抄録確認
確認の記録 2026-10-22
1
甘味,酸味,塩から味,苦味刺激閾値の測定 (Determination Test of Sweet, Sour, Salt and Bitter Threshold Values; Standardization of the Curricula of Panelist-Training on Sensory Evaluation of Alcoholic Beverages Part 3)
Ohba T; Nakamura K; Sato M
1984journal_article全文確認
確認の記録 2026-09-01
1
イオン交換樹脂および合成吸着剤によるハッサク果汁中の苦味成分除去と減酸について
前田久夫; 高橋保男; 三宅正起; 伊福靖 / doi:10.3136/nskkk1962.31.6_413
1984journal_article全文確認
確認の記録 2026-10-13
2
Bitterness in brussels sprouts (Brassica oleracea L. var. gemmifera): The role of glucosinolates and their breakdown products
Fenwick GR; Griffiths NM; Heaney RK / doi:10.1002/jsfa.2740340111
1983journal_article抄録確認
確認の記録 2026-08-30
2
柑橘果実の苦味物質の含量と時期別変化
福谷敬三; 宮本等 / doi:10.3136/nskkk1962.30.642
1983journal_article全文確認
確認の記録 2026-10-13
6
ハッサク及びブンタン果実のリモノイドの時期別変化
橋永文男; 伊藤三郎 / doi:10.2503/jjshs.51.485
1983journal_article全文確認
確認の記録 2026-10-13
1
Studies on the Constituents of Momordica charantia L. IV. Characterization of the New Cucurbitacin Glycosides of the Immature Fruits. (2) Structures of the Bitter Glycosides, Momordicosides K and L
Okabe H; Miyahara Y; Yamauchi T / doi:10.1248/cpb.30.4334
1982journal_article全文確認
確認の記録 2026-08-31
7
Paradoxical adaptation to taste mixtures
Lawless Harry / doi:10.1016/0031-9384(82)90379-1
1982journal_article抄録確認
確認の記録 2026-09-01
1
「うるか」の苦味成分の検索 ―とくに胆汁酸に関連して―
遠藤幸子; 綾木義和 / doi:10.4327/jsnfs1949.35.181
1982journal_article全文確認
確認の記録 2026-09-02
6
Reference Standards for Beer Flavor Terminology System
M. C. Meilgaard; D. S. Reid; K. A. Wyborski / doi:10.1094/ASBCJ-40-0119
1982journal_article抄録確認
確認の記録 2026-10-22
3
大根おろし辛味成分の消長について
江崎 秀男; 小野崎 博通 / doi:10.11428/jhej1951.33.513
1982journal_article全文確認
確認の記録 2026-10-21
0
Secoiridoids and xanthones in the genus Centaurium
van der Sluis WG; Labadie RP / doi:10.1055/s-2007-971707
1981journal_article抄録確認
確認の記録 2026-09-03
2
味の相互関係について（第6報）酸味と苦味の関係
浜島教子
1981journal_article全文確認
確認の記録 2026-09-13
1
Kola in the History of West Africa
Lovejoy PE / doi:10.3406/cea.1980.2353
1980journal_article全文確認
確認の記録 2026-08-31
2
Taste descriptions in Spanish and English
Michael O'Mahony; M. del C. Manzano Alba / doi:10.1093/chemse/5.1.47
1980journal_article抄録確認
確認の記録 2026-09-04
1
食品の苦味成分
萩原清和
1980review全文確認
確認の記録 2026-09-07
2
食品の苦味成分
萩原清和
1980journal_article全文確認
確認の記録 2026-09-13
1
大根中の辛味成分の比色定量法
江崎 秀男; 小野崎 博通 / doi:10.4327/jsnfs1949.33.161
1980journal_article全文確認
確認の記録 2026-10-21
0
Confusion in the use of the taste adjectives 'sour' and 'bitter'
O'Mahony M; Goldenberg M; Stedmon J; Alford J / doi:10.1093/chemse/4.4.301
1979journal_article抄録確認
確認の記録 2026-09-06
1
カンキツの苦味に関する研究
間苧谷徹; 長谷嘉臣; 松本亮司 / doi:10.2503/jjshs.47.546
1979journal_article全文確認
確認の記録 2026-10-13
3
緑茶の香味特性とし好度との関係
中川致之; 高柳博次; 阿南豊正; 岩浅潔; 天野いね / doi:10.5979/cha.1979.42
1979journal_article全文確認
確認の記録 2026-10-21
0
A Study of the Drying of Japanese Persimmons
Masatoshi MANABE; Hisayoshi KAMIKAWA; Takayuki TARUTANI / doi:10.2503/jjshs.46.555
1978journal_article全文確認
確認の記録 2026-09-16
3
Sensory quantification of bitterness and flavour of beer during storage
Pangborn RM; Lewis MJ; Tanno LS / doi:10.1002/j.2050-0416.1977.tb03803.x
1977journal_article全文確認
確認の記録 2026-10-22
0
Effect of Glycoalkaloids and Phenolics on Potato Flavor
Sinden SL; Deahl KL; Aulenbach BB / doi:10.1111/j.1365-2621.1976.tb00661.x
1976journal_article抄録確認
確認の記録 2026-09-02
1
Studies on the Constituents of Erythraea centaurium [Linné] Persoon. I. The Structure of Centapicrin, a New Bitter Secoiridoid Glucoside
Sakina K; Aota K / doi:10.1248/yakushi1947.96.6_683
1976journal_article全文確認
確認の記録 2026-09-08
1
ナツミカン果実の凍結による苦味の増大について
岩田隆; 緒方邦安 / doi:10.2503/jjshs.45.187
1976journal_article全文確認
確認の記録 2026-10-13
2
Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness
Guadagni DG; Maier VP; Turnbaugh JG / doi:10.1002/jsfa.2740241018
1973journal_article抄録確認
確認の記録 2026-09-01
5
マーマレード作製中のリモノイド量の変化について
諸星俊雄; 菅原龍幸 / doi:10.11402/cookeryscience1968.6.1_46
1973journal_article全文確認
確認の記録 2026-10-13
2
フキノトウの成分研究から（研究室）
栗原藤三郎 / doi:10.14894/faruawpsj.8.2_74
1972other全文確認
確認の記録 2026-08-30
3
煎茶の浸出条件と可溶成分との関係 (Relation between Infusing Condition of Green Tea and Soluble Component)
Ikeda Shigemi; Nakagawa Muneyuki; Iwasa Kiyoshi / doi:10.5979/cha.1972.69
1972journal_article全文確認
確認の記録 2026-10-06
1
Voraussage der Bitterkeit von Peptiden aus deren Aminosäurezusammensetzung
Ney KH / doi:10.1007/bf01879606
1971journal_article書誌のみ1
マーマレード作製中のナリンギン量の変化について
諸星俊雄; 菅原龍幸 / doi:10.11402/cookeryscience1968.4.2_116
1971journal_article全文確認
確認の記録 2026-10-13
4
The misuse of taste names by untrained observers
J. O. Robinson / doi:10.1111/j.2044-8295.1970.tb01254.x
1970journal_article抄録確認
確認の記録 2026-09-04
1
カキの脱渋および貯蔵に関する研究(第6報) 温湯脱渋果における渋味の再現について
北川博敏
1969journal_article全文確認
確認の記録 2026-09-02
1
Effects of Roasting Condition on the Qualities of Roasted Green Tea (Hojicha)
Toshio Hara; Eturo Kubota / doi:10.3136/nskkk1962.16.145
1969journal_article全文確認
確認の記録 2026-09-25
1
Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices
Maier VP; Beverly GD / doi:10.1111/j.1365-2621.1968.tb03661.x
1968journal_article書誌のみ0
八丁味噌の苦味について
石井謙二
1966review全文確認
確認の記録 2026-09-01
4
夏ミカン利用に関する研究(第6報)
久保進; 別所康守; 真部孝明; 児玉雅信 / doi:10.3136/nskkk1962.13.511
1966journal_article全文確認
確認の記録 2026-10-13
1
タマネギの調理に関する研究 (第1報)
島田 キミエ / doi:10.11428/jhej1951.17.389
1966journal_article全文確認
確認の記録 2026-10-21
0
Off-flavor of Mustard Paste. Part II
KOBAYASHI Akio; SAIDA Yoriko; YAMANISHI Tei / doi:10.1271/nogeikagaku1924.40.5_236
1966journal_article全文確認
確認の記録 2026-10-28
3
ナリンギナーゼによる夏ミカンシラップ漬け罐詰の苦味除去
津坂辰男 / doi:10.3136/nskkk1962.12.167
1965journal_article全文確認
確認の記録 2026-10-13
3
Off-flavor of Mustard Paste Part I
YAMANISHI Tei; KOBAYASHI Akio; OYAMADA Sachiko / doi:10.1271/nogeikagaku1924.39.454
1965journal_article全文確認
確認の記録 2026-10-28
1
夏ミカン利用に関する研究(第1報)
別所康守; 真部孝明; 児玉雅信; 久保進 / doi:10.3136/nskkk1962.11.385
1964journal_article全文確認
確認の記録 2026-10-13
2
夏ミカン利用に関する研究(第2報)
真部孝明; 別所康守; 児玉雅信; 久保進 / doi:10.3136/nskkk1962.11.389
1964journal_article全文確認
確認の記録 2026-10-13
1
柑きつ果の完全利用に関する研究(第1報)
野村男次; 秋山圭司; 新本三郎; 串山勇哲 / doi:10.3136/nskkk1962.10.4_115
1963journal_article全文確認
確認の記録 2026-10-13
3
夏ミカン果実中のリモノイド
野村男次 / doi:10.3136/nskkk1962.10.9_381
1963journal_article全文確認
確認の記録 2026-10-13
1
ナリンギン分解酵素による夏ミカン果汁の苦味除去
中林敏郎
1962journal_article全文確認
確認の記録 2026-09-02
2
πικρός — A Greek-English Lexicon (Liddell-Scott-Jones), Perseus Digital Library
Henry George Liddell; Robert Scott; Henry Stuart Jones
1940other全文確認
確認の記録 2026-09-04
3
其中日記（三）— 種田山頭火
種田山頭火
1933other全文確認
確認の記録 2026-09-02
2
行乞記　大田 — 種田山頭火
種田山頭火
1933other全文確認
確認の記録 2026-09-02
2
山椒の成分サンショオールに就て
淺野三千三; 兼松鐵雄 / doi:10.1248/yakushi1881.51.5_384
1931journal_article全文確認
確認の記録 2026-08-31
2
痴酔記 — 牧野信一
牧野信一
1931other全文確認
確認の記録 2026-09-02
2
仏国現代の劇作家（初出題「現代仏蘭西の劇作家」）— 岸田國士
岸田國士
1925other全文確認
確認の記録 2026-09-02
2
秋刀魚の歌（詩集『我が一九二二年』所収）
佐藤春夫
1923book全文確認
確認の記録 2026-09-02
1
Farmacopea Ufficiale del Regno d'Italia (3a edizione, 1909)
Ministero dell'Interno, Direzione della Sanità Pubblica (Italia)
1909government全文確認
確認の記録 2026-09-04
5
Codex medicamentarius Gallicus (Pharmacopée française)
rédigé par ordre du gouvernement
1908government全文確認
確認の記録 2026-09-04
3
An Act For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors (Pure Food and Drug Act of 1906)
United States Congress (59th Congress, Session I)
1906government全文確認
確認の記録 2026-09-01
1
食養道歌俗解 上巻 (食養叢書 ; 第1編)
石塚左玄 詠, 莵道春千代（木花園） 解
1906book全文確認
読んだ範囲は一部: 全65コマ中、季節と食養を詠んだ一首を含む第45コマの画像を高解像度タイルから再構成して読了した。他のコマは今回未読了（今回の調査の時間制約による）。
確認の記録 2026-09-02
1
Le Guide Culinaire — Aide-mémoire de cuisine pratique (1903) — Sauces / Sauce Bigarade
Escoffier A
1903book全文確認
確認の記録 2026-09-02
1
Le Guide Culinaire — Aide-mémoire de cuisine pratique (1903) — Beurre noir pour les grands services (p.92)
Escoffier A
1903book全文確認
確認の記録 2026-09-02
1
Farmacopea Ufficiale del Regno d'Italia (2a edizione, 1902)
Ministero dell'Interno, Direzione della Sanità Pubblica (Italia)
1902government全文確認
確認の記録 2026-09-04
3
La scienza in cucina e l'arte di mangiar bene (1895, Landi) — Cibreo
Artusi, Pellegrino
1895other全文確認
確認の記録 2026-09-01
3
La scienza in cucina e l'arte di mangiar bene (1895)/Ricette/Principii — Crostini di fegatini di pollo
Pellegrino Artusi
1895book全文確認
確認の記録 2026-09-02
1
Farmacopea ufficiale del regno d'Italia
Italy. Direzione generale della sanità pubblica
1892government全文確認
確認の記録 2026-09-03
6
The Steward's Handbook and Guide to Party Catering — Woodcock
Whitehead, Jessup
1889other全文確認
確認の記録 2026-09-01
1
Codex medicamentarius. Pharmacopée française, édition de 1884
République française（1884年2月13日デクレ、商務大臣・公教育美術大臣の副署、専門委員会編纂）
1884government全文確認
確認の記録 2026-09-03
5
amarus — A Latin Dictionary (Lewis & Short), Perseus Digital Library
Charlton T. Lewis; Charles Short
1879other全文確認
確認の記録 2026-09-04
3
Codex, pharmacopée française
rédigé par ordre du gouvernement (commission des professeurs de la Faculté de médecine et de l'École de pharmacie de Paris)
1837government全文確認
確認の記録 2026-09-04
2
Physiologie du goût, ou Méditations de gastronomie transcendante — Variétés
Brillat-Savarin, Jean Anthelme
1825other全文確認
確認の記録 2026-09-01
1
The Balance, and Columbian Repository, Vol. V, No. 19 (May 13, 1806) — reader letter and editorial reply defining “cock tail”
Croswell, Harry (editor, attributed reply)
1806other全文確認
確認の記録 2026-09-01
1
ばっけ味噌 宮城県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-30
3
ふきのとう味噌 島根県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-30
2
のらぼう菜のおひたし 神奈川県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-30
1
ดีงูหล้า (องค์ความรู้เพื่อการพัฒนาพื้นที่สูงอย่างยั่งยืน)
Highland Research and Development Institute (สถาบันวิจัยและพัฒนาพื้นที่สูง องค์การมหาชน)
government全文確認
確認の記録 2026-08-30
4
わらびたたき 山形県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
3
ぜんまいの炒め煮 高知県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
2
つぼ煮 富山県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
2
うこぎのほろほろ 岩手県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
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いたどりの煮もの 奈良県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
2
小あゆの山椒煮 滋賀県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
1
こねり 大分県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-08-31
1
Goya Chanpuru
Ministry of Agriculture Forestry and Fisheries of Japan
government全文確認
確認の記録 2026-08-31
2
Rau dang dat - Glinus oppositifolius, Molluginaceae
Bo mon Duoc lieu, Khoa Duoc, Dai hoc Y Duoc TP. Ho Chi Minh
other全文確認
確認の記録 2026-08-31
2
Momordica charantia in Flora of China
Flora of China Editorial Committee
academic_database全文確認
確認の記録 2026-08-31
0
SADAO BAI (Siamese Neem Leaf)
Thai Herbal Pharmacopoeia; Department of Medical Sciences Ministry of Public Health
government全文確認
確認の記録 2026-08-31
0
씀바귀 (Ixeris dentata)
Academy of Korean Studies
academic_database全文確認
確認の記録 2026-08-31
4
Amaro
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-08-31
1
ンジャナバースーネー（ンジャナの和え物）
沖縄県; 健康保養食材・メニュー選定委員会
government全文確認
確認の記録 2026-08-31
3
Crepidiastrum lanceolatum (Houtt.) Nakai
GBIF Secretariat
academic_database全文確認
確認の記録 2026-08-31
1
食用ぎくのおひたし 山形県
農林水産省
government全文確認
確認の記録 2026-08-31
2
つわぶきの油炒め 宮崎県
農林水産省
government全文確認
確認の記録 2026-08-31
2
伊豆諸島南部エリア
内閣府
government全文確認
確認の記録 2026-08-31
2
かんもち／こおりもち
農林水産省
government全文確認
確認の記録 2026-08-31
1
วัฒนธรรมรสขมอ่ำหล่ำของชาวอีสาน บ่ขมบ่แซ่บ!
เสาวลักษณ์ เชื้อคำ (Saowaluck Chueakham)
other全文確認
確認の記録 2026-09-01
5
ต้มขมไส้อ่อน (user-submitted recipe)
Wongnai user submission (individual author not attributable)
other全文確認
確認の記録 2026-09-01
1
วิธีทำ "ส้าจิ๊น" อาหารพื้นบ้านล้านนา
กศน.ตำบลบ้านกวาง อำเภอสูงเม่น จังหวัดแพร่ (Sung Men Non-Formal and Informal Education Subdistrict Center, Ban Kwang, Phrae -- a government adult/non-formal education office)
government全文確認
確認の記録 2026-09-01
4
เกี่ยวกับ (About) -- กิจการน้ำพุร้อนสันกำแพง ตามโครงการพระราชดำริ
กิจการน้ำพุร้อนสันกำแพง (San Kamphaeng Hot Spring Enterprise, operated under the Sankamphaeng Cooperative Village Royally Initiated Project)
other全文確認
確認の記録 2026-09-01
1
ผักเผ็ด (ล้านนาอาหารพื้นบ้าน 食材事典)
ศูนย์สนเทศภาคเหนือ สำนักหอสมุด มหาวิทยาลัยเชียงใหม่
academic_database全文確認
確認の記録 2026-09-01
1
มะเขือเปราะ
สำนักวิทยบริการและเทคโนโลยีสารสนเทศ มหาวิทยาลัยราชภัฏกำแพงเพชร
academic_database全文確認
確認の記録 2026-09-01
1
มะระขี้นก
เทศบาลตำบลแม่ยม (เอกสารเผยแพร่)
government全文確認
確認の記録 2026-09-01
4
ผักแขยง สรรพคุณและประโยชน์ของผักแขยง
สำนักวิทยบริการและเทคโนโลยีสารสนเทศ มหาวิทยาลัยราชภัฏสวนสุนันทา
academic_database全文確認
確認の記録 2026-09-01
2
ผักพื้นบ้าน...อาหารเป็นยา...รักษาสุขภาพ
สถาบันวิจัยและพัฒนาพื้นที่สูง (องค์การมหาชน)
government全文確認
確認の記録 2026-09-01
3
เคล็ดลับลดความขมจากผักรสขม
ภาณุภณ พุทธนานนท์ (โรงเรียนการเรือน มหาวิทยาลัยสวนดุสิต)
academic_database全文確認
確認の記録 2026-09-01
4
amaro - Vocabolario
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-01
4
aperitivo - Vocabolario
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-01
1
digestivo - Vocabolario
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-01
1
vermut - Enciclopedia
Istituto della Enciclopedia Italiana
academic_database全文確認
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4
china - Enciclopedia Italiana
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-01
3
Antonio Benedetto Carpano (Bioglio 24 novembre 1751 - Torino 1815)
MuseoTorino (Comune di Torino, Biblioteche Civiche Torinesi)
government全文確認
確認の記録 2026-09-01
1
Disciplinare di produzione - Radicchio Rosso di Treviso IGP
other全文確認
確認の記録 2026-09-01
4
Disciplinare di produzione - Radicchio Variegato di Castelfranco IGP
other全文確認
確認の記録 2026-09-01
3
Le origini (Il Radicchio)
other全文確認
確認の記録 2026-09-01
2
Carciofo Violetto di Sant'Erasmo (Presidio Slow Food)
other全文確認
確認の記録 2026-09-01
4
Liquore di Genziana (Sapori del Piemonte blog)
other全文確認
確認の記録 2026-09-01
3
Cicorie selvatiche o cicorielle
Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia
government全文確認
確認の記録 2026-09-01
2
Fave bianche e cicorie
Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia
government全文確認
確認の記録 2026-09-01
2
Fave novelle e cicorie
Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia
government全文確認
確認の記録 2026-09-01
3
Capriata alla martinese
Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia
government全文確認
確認の記録 2026-09-01
1
Lampascione (Lambascione) o Cipollaccio
Regione Puglia; Atlante dei Prodotti Agroalimentari Tradizionali (PAT) Puglia
government全文確認
確認の記録 2026-09-01
1
Cicoria ripassata, Sautéed chicory greens roman style: the perfect side dish
Turismo Roma (Roma Capitale — official tourism board)
government全文確認
確認の記録 2026-09-01
2
Roman-style puntarelle
Turismo Roma (Roma Capitale — official tourism board)
government全文確認
確認の記録 2026-09-01
3
Cicoria di catalogna frastagliata di Gaeta (puntarelle)
Ente Regionale RomaNatura / Parchi Lazio (Regione Lazio — sistema aree naturali protette)
government全文確認
確認の記録 2026-09-01
1
Prodotti agroalimentari tradizionali laziali
Wikipedia (Italian-language edition, contributors)
other全文確認
確認の記録 2026-09-01
1
Ripassata — Significato ed etimologia
Istituto della Enciclopedia Italiana Treccani
other全文確認
確認の記録 2026-09-01
1
El mate
government全文確認
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2
Tipiti (registro de acervo museológico)
Museu Histórico Nacional (Brasil)
government全文確認
確認の記録 2026-09-01
1
Quelites
CONABIO (Comisión Nacional para el Conocimiento y Uso de la Biodiversidad)
government全文確認
確認の記録 2026-09-01
2
Qué nos aportan los quelites
CONABIO (Comisión Nacional para el Conocimiento y Uso de la Biodiversidad)
government全文確認
確認の記録 2026-09-01
0
旮旮角角贵州史丨古已有之的“牛瘪”食俗，你可知最早出现在什么时候？
贵州广播电视台（栏目：旮旮角角贵州史）
other全文確認
確認の記録 2026-09-01
4
贵州盛宴|了不起的黔东南美食·【干锅牛瘪】
贵州广播电视台（栏目：贵州盛宴）
other全文確認
確認の記録 2026-09-01
3
侗族美食牛瘪：深山里的黑暗料理，另外地人闻风丧胆！
不明（新浪新闻ポータル転載記事）
other全文確認
確認の記録 2026-09-01
4
【怪味星球】 从“谈瘪色变”到国际名片：贵州牛瘪的华丽转身
不明（腾讯新闻「怪味星球」栏目）
other全文確認
確認の記録 2026-09-01
0
NGƯỜI THÁI（ベトナム54民族紹介ページ中のタイ族項）
ベトナム政府 Bộ Dân tộc và Tôn giáo（民族宗教部、旧 Ủy ban Dân tộc/cema.gov.vn）
government全文確認
確認の記録 2026-09-01
4
Nậm pịa - món ăn truyền thống của người Thái Tây Bắc
不明（ベトナム工商省機関紙編集部）
other全文確認
確認の記録 2026-09-01
5
Đặc sản Nậm Pịa - Món ăn truyền thống độc đáo của dân tộc Thái
不明（Vietravel編集部）
other全文確認
確認の記録 2026-09-01
3
papaitan / pait (見出し語)
Komisyon sa Wikang Filipino (KWF / フィリピン国語委員会)
government全文確認
確認の記録 2026-09-01
3
Pinapaitan
Wikipedia contributors (English-language edition)
other全文確認
確認の記録 2026-09-01
4
Papaitan Recipe（コメント欄）
panlasangpinoy.com（本文はサイト運営者、当該記述は匿名読者のコメント）
other全文確認
確認の記録 2026-09-01
0
あゆうるか 大分県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-09-01
2
酒盗（しゅとう）（にっぽん伝統食図鑑）
農林水産省
government全文確認
確認の記録 2026-09-01
2
このわた、くちこ 石川県（にっぽん伝統食図鑑）
農林水産省
government全文確認
確認の記録 2026-09-01
4
Underberg 12 x 0,02 Liter 44 % Vol. im Karton (商品ページ)
Underberg GmbH & Co. KG
other全文確認
確認の記録 2026-09-01
3
Underberg Online-Shop トップページ（タグライン確認用）
Underberg GmbH & Co. KG
other全文確認
確認の記録 2026-09-01
1
UNICUM keserűlikőr — Hungarikumok Gyűjteménye / Magyar Értéktár
Hungarikum Bizottság (ハンガリー農業省 Agrárminisztérium 所管)
government全文確認
確認の記録 2026-09-01
1
Történet – Zwack Unicum（企業公式沿革ページ、英語版）
Zwack Unicum Nyrt.
other全文確認
確認の記録 2026-09-01
2
Jeppson's Malört — 公式ブランドサイト
CH Distillery (Jeppson's Malört)
other全文確認
確認の記録 2026-09-01
1
Lennarts Bäsk Malörtsbrännvin — 商品ページ
Systembolaget
government全文確認
確認の記録 2026-09-01
2
keserű / üröm（見出し語）— A magyar nyelv értelmező szótára
Magyar Tudományos Akadémia Nyelvtudományi Intézete（編）／Akadémiai Kiadó
academic_database全文確認
確認の記録 2026-09-01
0
Our Story
other全文確認
確認の記録 2026-09-01
1
「石鎚黒茶」のご紹介
government全文確認
確認の記録 2026-09-01
0
阿波晩茶の製造技術
文化庁
government全文確認
確認の記録 2026-09-01
2
石鎚黒茶の製造技術
文化庁
government全文確認
確認の記録 2026-09-01
2
東京うど【生産量都内1位】
government全文確認
確認の記録 2026-09-02
1
濃茶と薄茶の違い
公益財団法人 上田流和風堂
other全文確認
確認の記録 2026-09-02
2
濃茶と薄茶
表千家茶道教室薫風会(表千家教授 藤本薫里)
other全文確認
確認の記録 2026-09-02
3
抹茶のできるまで
一般財団法人今日庵 裏千家
other全文確認
確認の記録 2026-09-02
5
「回甘」究竟是什么？懂了后你也能一口辩好茶！
云南龙润茶业
other全文確認
確認の記録 2026-09-02
1
普洱茶品茶术语解读：回甘、生津、喉韵、锁喉
润元昌茶业
other全文確認
確認の記録 2026-09-02
4
焙煎程度とほうじ茶の品質
高知県農業技術センター茶業試験場
government全文確認
確認の記録 2026-09-02
6
県内産荒茶の仕上げ加工技術
高知県農業技術センター茶業試験場
government全文確認
確認の記録 2026-09-02
3
土佐茶の深蒸し茶の火入れ方法および普通蒸し茶とのブレンド割合
高知県農業技術センター茶業試験場
government全文確認
確認の記録 2026-09-02
2
炭火焙煎を考察。コーヒー豆に香りを+αする
幸谷仁志
other全文確認
確認の記録 2026-09-02
1
炭火焙煎コーヒーとは？香りと味わいの全秘密【初心者必見】
other全文確認
確認の記録 2026-09-02
1
焙炉を基礎から知る｜火と湯を整えて家庭で活かす
SUZUKI
other全文確認
確認の記録 2026-09-02
1
手揉み製茶
文化庁
government全文確認
確認の記録 2026-09-02
1
Hot Smoking of Fish (Torry Advisory Note No. 82)
Bannerman A McK
government全文確認
確認の記録 2026-09-02
2
かつおのたたき（高知県）
government全文確認
確認の記録 2026-09-02
3
锅巴（辞典項目）
漢典編集部
other全文確認
確認の記録 2026-09-02
1
socarrat（La Paraula del Dia）
Acadèmia Valenciana de la Llengua
government全文確認
確認の記録 2026-09-02
1
socarrat（Diccionari General de la Llengua Valenciana）
Real Acadèmia de Cultura Valenciana
other全文確認
確認の記録 2026-09-02
1
ته‌دیگ（لغت‌نامه دهخدا）
علی‌اکبر دهخدا（編）; テヘラン大学デフホダー辞典・イラン学研究所
other全文確認
確認の記録 2026-09-02
1
ته‌دیگ（فرهنگ فارسی معین）
محمد معین
other抄録確認
確認の記録 2026-09-02
1
ته‌دیگ（فرهنگ عمید）
حسن عمید
other抄録確認
確認の記録 2026-09-02
1
お焦げ
Wikipedia日本語版コントリビューター
other全文確認
確認の記録 2026-09-02
1
炊きたて50年 ―おこげとメイラード反応
タイガー魔法瓶株式会社
other全文確認
確認の記録 2026-09-02
1
「おこげ」の語源は？「お焦げ（おこげ）」から生まれた焦げ付きご飯の名前
運営者不明
other全文確認
確認の記録 2026-09-02
1
湯桶（日本大百科全書）
小学館「日本大百科全書（ニッポニカ）」編集部
other全文確認
確認の記録 2026-09-02
1
湯桶、湯斗（ゆとう）の意味とは
運営者不明
other全文確認
確認の記録 2026-09-02
1
SCA Agtron Roast Color Kit
Specialty Coffee Association
standard全文確認
確認の記録 2026-09-02
1
焙煎・配合・粉砕
全日本コーヒー協会
other全文確認
確認の記録 2026-09-02
1
Coffee Decoded: Why is Roast Level so Important to Consumers?
Giuliano Peter
other全文確認
確認の記録 2026-09-02
2
The history and origins of kopi in Singapore
Kueh Ryan
other全文確認
確認の記録 2026-09-02
3
Ipoh white coffee
Wikipedia contributors (English-language edition)
other全文確認
確認の記録 2026-09-02
1
Ipoh White Coffee: The Story Of The Famous Malaysian Drink
other全文確認
確認の記録 2026-09-02
3
Ipoh White Coffee: The Real Story Behind The Name
Mathan Yalinie
other全文確認
確認の記録 2026-09-02
2
Mengenal Kopi Tiam, Kopi Tradisional Khas Asia
other全文確認
確認の記録 2026-09-02
1
Beurre noisette — Que signifie le terme « beurre noisette » en cuisine ?
chefsimon.com 編集部
other全文確認
確認の記録 2026-09-02
1
麦こがし(むぎこがし)とは — 日本大百科全書(ニッポニカ)・ブリタニカ国際大百科事典 小項目事典 ほか
小学館(日本大百科全書); ブリタニカ・ジャパン(ブリタニカ国際大百科事典)
other全文確認
確認の記録 2026-09-02
1
香煎(こうせん)とは — デジタル大辞泉・精選版日本国語大辞典・日本大百科全書 ほか
小学館(デジタル大辞泉、日本大百科全書); 小学館国語辞典編集部(精選版日本国語大辞典)
other全文確認
確認の記録 2026-09-02
1
Cichorium endivia (Batavia, Endive, Escarole, Frisée)
NC State Extension Gardener Plant Toolbox
government全文確認
確認の記録 2026-09-02
2
Le chicon, l'endive du Nord
Ministère de l'Agriculture et de la Souveraineté alimentaire (France)
government全文確認
確認の記録 2026-09-02
1
Endivia o Indivia — Cichorium endivia
Summa Gallicana (lessico botanico-etimologico)
other全文確認
確認の記録 2026-09-02
1
Indivia — Cichorium endivia L.
agraria.org
other全文確認
確認の記録 2026-09-02
2
Indivia (Enciclopedia Italiana)
Treccani — Istituto della Enciclopedia Italiana
other全文確認
確認の記録 2026-09-02
0
Witloof Chicory (Belgian Endive)
Oregon State University, College of Agricultural Sciences
government全文確認
確認の記録 2025-02-12
1
エンダイブ
Wikipedia日本語版 編集者
other全文確認
確認の記録 2026-09-02
1
萩の夏みかん
萩市
government全文確認
確認の記録 2026-09-02
1
甘夏みかん
大分県
government全文確認
確認の記録 2026-09-02
1
小夏
宿毛市
government全文確認
確認の記録 2026-09-02
1
愛南ゴールド（河内晩柑）についてお知らせします
愛南町
government全文確認
確認の記録 2026-09-02
2
渋い(コトバンク項目、精選版日本国語大辞典ほか収録)
小学館(精選版日本国語大辞典)
other全文確認
確認の記録 2026-09-02
2
「実用作物栽培学」ニガウリ（ゴーヤ）
other全文確認
確認の記録 2026-09-02
1
野菜の区分について教えてください。
農林水産省 消費・安全局消費者行政・食育課
government全文確認
確認の記録 2026-09-02
1
わかやま食材テロワール「八朔（はっさく）」
和歌山県 農林水産部 農林水産政策局 食品流通課
government全文確認
確認の記録 2026-09-02
3
たけのこの味噌煮 富山県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-09-02
6
モミジガサ
Wikipedia日本語版 編集者
other全文確認
確認の記録 2026-09-02
0
春は苦味をたのしむ｜日本の季節を楽しむ暮らし
暦生活編集部
other全文確認
確認の記録 2026-09-02
1
石塚左玄の紹介（食育）
福井市
government全文確認
確認の記録 2026-09-02
1
【春の皿には苦味を盛れ】春の味覚を楽しめる季節です。
職人.comブログ編集部
other全文確認
確認の記録 2026-09-02
3
「春の皿には苦味を盛れ」の意味とは？
スポーツナビコラム編集部
other全文確認
確認の記録 2026-09-02
1
「食育」という言葉の初出といわれる石塚左玄『食物養生法』を探している。
国立国会図書館 レファレンス協同データベース
government全文確認
確認の記録 2026-09-02
1
蕗の薹（ふきのとう、ふきのたう） 初春
きごさい歳時記編集部
other全文確認
確認の記録 2026-09-02
1
たらの芽（たらのめ）仲春
きごさい歳時記編集部
other全文確認
確認の記録 2026-09-02
1
「五行」とは｜東洋医学とは？
北海道鍼灸専門学校
other全文確認
確認の記録 2026-09-02
1
五行学説（五行色体）②
薬膳小町編集部
other全文確認
確認の記録 2026-09-02
1
ほろ苦い（見出し語）— コトバンク（精選版日本国語大辞典・デジタル大辞泉）
小学館（精選版日本国語大辞典・デジタル大辞泉）
other全文確認
確認の記録 2026-09-02
3
ほろ（見出し語、接頭辞）— コトバンク（精選版日本国語大辞典・デジタル大辞泉）
小学館（精選版日本国語大辞典・デジタル大辞泉）
other全文確認
確認の記録 2026-09-02
1
「ほろ苦」「ほろにが」全文検索結果 — Aozorasearch 青空文庫全文検索
Aozorasearch（有志運営の非公式検索ツール、Groonga/Rroonga使用）
other全文確認
確認の記録 2026-09-02
1
amarognolo（見出し語）— Treccani Vocabolario
Istituto della Enciclopedia Italiana Treccani
other全文確認
確認の記録 2026-09-02
1
Bittersweet — Merriam-Webster Dictionary
Merriam-Webster
other全文確認
確認の記録 2026-09-02
1
あんこうの共酢 茨城県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-09-02
2
あんこうのとも和え 福島県（うちの郷土料理）
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-09-02
2
鮟肝(アンキモ)とは — デジタル大辞泉・精選版日本国語大辞典・世界の料理がわかる辞典
小学館(デジタル大辞泉); 小学館国語辞典編集部(精選版日本国語大辞典); 講談社(世界の料理がわかる辞典)
other全文確認
確認の記録 2026-09-02
2
カワハギ（市場魚貝類図鑑）
ぼうずコンニャク株式会社
other全文確認
確認の記録 2026-09-02
1
Caramelizing Sugar for Baking and Pastry Recipes
The Culinary Institute of America
other全文確認
確認の記録 2026-09-02
2
La auténtica tarta de queso de La Viña (product page)
La Viña (restaurant, San Sebastián)
other全文確認
確認の記録 2026-09-02
1
Le Beccherie — Ristorante Treviso (official site, tiramisu history)
Le Beccherie (restaurant, Treviso)
other全文確認
確認の記録 2026-09-02
1
Tiramisu of Treviso in the 1981 magazine Vin Veneto
Dolcefreddo Moralberti S.r.l.
other全文確認
確認の記録 2026-09-02
1
Ma il tiramisù è veneto o friulano?
AIFB (Associazione Italiana Food Blogger)
other全文確認
確認の記録 2026-09-02
1
What is Affogato: Definition and Meaning
La Cucina Italiana (editorial)
other全文確認
確認の記録 2026-09-02
1
History of Campari
Campari Group
other全文確認
確認の記録 2026-09-02
3
Campari Bitter: the Italian Red Spirit since 1860
Campari Group
other全文確認
確認の記録 2026-09-02
3
How to Make a Negroni: Ingredients and Recipe
Campari Group
other全文確認
確認の記録 2026-09-02
1
The Aperol brand history
Aperol (Campari Group)
other全文確認
確認の記録 2026-09-02
1
Discover Aperol FAQ
Aperol (Campari Group)
other全文確認
確認の記録 2026-09-02
8
History | Gruppo Montenegro
Gruppo Montenegro
other全文確認
確認の記録 2026-09-02
1
Amaro Montenegro 公式サイト トップページ（製品ボトルラベル画像）
Montenegro S.r.l.
other全文確認
確認の記録 2026-09-02
1
Our Story - Amaro Montenegro | One Spirit, Endless Possibilities
Montenegro Americas (Gruppo Montenegro)
other全文確認
確認の記録 2026-09-02
4
MASTER DISTILLERS FOR FOUR GENERATIONS
Gruppo Caffo 1915
other全文確認
確認の記録 2026-09-02
1
Capo's secrets – History, ingredients and awards of Vecchio Amaro del Capo
Distilleria Caffo
other全文確認
確認の記録 2026-09-02
4
Cynar Spritz: Contro il Logorio della Vita Moderna
Cynar (Campari Group)
other全文確認
確認の記録 2026-09-02
8
Negroni – IBA Official Cocktail
International Bartenders Association
other全文確認
確認の記録 2026-09-02
2
Americano – IBA Official Cocktail
International Bartenders Association
other全文確認
確認の記録 2026-09-02
2
Spritz – IBA Official Cocktail
International Bartenders Association
other全文確認
確認の記録 2026-09-02
3
IBA Official Cocktail List
International Bartenders Association
other全文確認
確認の記録 2026-09-02
1
Patè di fegatini di pollo toscani
Andrea Tibaldi
other全文確認
確認の記録 2026-09-02
1
Crostini di fegatini al modo toscano
la cheffa miranda（ブログ運営者）
other全文確認
確認の記録 2026-09-02
1
Déveiner votre foie gras facilement
Chez Cazalier（フォアグラ生産者）
other全文確認
確認の記録 2026-09-02
1
Comment préparer et servir le foie gras cru ?
Maison Ramajo（フォアグラ生産者）
other全文確認
確認の記録 2026-09-02
1
Leberwurst
Wikipedia contributors (German-language edition)
other全文確認
確認の記録 2026-09-02
2
Hocherhitzungsgeschmack bei Leberwurst（研究プロジェクト概要）
Fachgebiet Lebensmittelmaterialwissenschaft, Universität Hohenheim
government全文確認
確認の記録 2026-09-02
1
Leber (Lebensmittel)
Wikipedia contributors (German-language edition)
other全文確認
確認の記録 2026-09-02
1
Crostini neri toscani
Wikipedia contributors (Italian-language edition)
other全文確認
確認の記録 2026-09-02
0
21 CFR 163.123 Sweet chocolate
United States Food and Drug Administration
standard全文確認
確認の記録 2026-09-03
2
21 CFR 163.130 Milk chocolate
United States Food and Drug Administration
standard全文確認
確認の記録 2026-09-03
2
テイスティングの仕方
Valrhona
other全文確認
確認の記録 2026-09-03
1
ヴァローナ グアナラ70％ 1kg 商品ページ
プロフーズ株式会社（ヴァローナ製品説明を掲載）
other全文確認
確認の記録 2026-09-03
1
八朔（はっさく）果汁の業務用・仕入れ・卸ページ
株式会社伊藤農園
other全文確認
確認の記録 2026-09-03
1
カンパリ（Campari 公式日本語サイト）
other全文確認
確認の記録 2026-09-03
0
アペロール、イタリアンオレンジのアペリティーボ｜アペロール
other全文確認
確認の記録 2026-09-03
0
アマーロ モンテネグロ | フードライナー | イタリアワイン・イタリア食材
other全文確認
確認の記録 2026-09-03
0
UNICUM（ウニクム）｜国分グループ本社株式会社
other全文確認
確認の記録 2026-09-03
0
カッフォ ヴェッキオ・アマーロ・デル・カーポ | イタリアワイン・イタリア食材の通販ならカ・モンテ
other全文確認
確認の記録 2026-09-03
0
フェルネット ブランカ Fernet Branca
other全文確認
確認の記録 2026-09-03
0
第139号：ドイチャンコーヒー：農林水産省
government全文確認
確認の記録 2026-09-03
0
第138号：ドイトンコーヒー：農林水産省
government全文確認
確認の記録 2026-09-03
0
チーズとは？ 意味や使い方 - コトバンク
other全文確認
確認の記録 2026-09-03
0
クランベリーとは？ 意味や使い方 - コトバンク
other全文確認
確認の記録 2026-09-03
0
クロスグリとは？ 意味や使い方 - コトバンク
other全文確認
確認の記録 2026-09-03
0
コケモモ - コトバンク
other全文確認
確認の記録 2026-09-03
0
フォアグラ - Wikipedia
other全文確認
確認の記録 2026-09-03
0
イポーホワイトコーヒー - Wikipedia
other全文確認
確認の記録 2026-09-03
0
コピ - Wikipedia
other全文確認
確認の記録 2026-09-03
0
Leberwurst(ドイツ語)の日本語訳、読み方は - コトバンク 独和辞典
other全文確認
確認の記録 2026-09-03
0
トン族（コトバンク）
other全文確認
確認の記録 2026-09-03
0
華僑（Wikipedia日本語版）
other全文確認
確認の記録 2026-09-03
0
ネグローニ（コトバンク）
other全文確認
確認の記録 2026-09-03
0
アフォガート（コトバンク）
other全文確認
確認の記録 2026-09-03
0
クレームブリュレ（コトバンク）
other全文確認
確認の記録 2026-09-03
0
ティラミス（コトバンク）
other全文確認
確認の記録 2026-09-03
0
コルドバ州（コトバンク）
other全文確認
確認の記録 2026-09-03
0
スンニュン（Wikipedia日本語版）
other全文確認
確認の記録 2026-09-03
0
イタリア系アルゼンチン人（Wikipedia日本語版）
other全文確認
確認の記録 2026-09-03
0
スプリッツ（Wikipedia日本語版）
other全文確認
確認の記録 2026-09-03
0
アメリカーノ (カクテル)（Wikipedia日本語版）
other全文確認
確認の記録 2026-09-03
0
フジマメ（日本大学薬学部薬用植物園）
other全文確認
確認の記録 2026-09-03
0
トピック（維管束植物）｜沖縄県レッドデータブック
government全文確認
確認の記録 2026-09-03
0
カラメル化とは（栄養・生化学辞典）
other全文確認
確認の記録 2026-09-03
0
コピ
other全文確認
確認の記録 2026-09-03
0
チューニョ
other全文確認
確認の記録 2026-09-03
0
クロロゲン酸とは
other全文確認
確認の記録 2026-09-03
0
メントールをはじめとする冷感物質による苦味受容体の阻害
other全文確認
確認の記録 2026-09-03
0
TAS2R38の遺伝子多型と食行動及びPTCの苦味感受性変化との関係
journal_article全文確認
確認の記録 2026-09-03
0
アクアビットとは — 日本大百科全書(ニッポニカ)・デジタル大辞泉 ほか
小学館(日本大百科全書、デジタル大辞泉) ほか
other全文確認
確認の記録 2026-09-03
0
チューニョ — ウィキペディア日本語版
Wikipedia日本語版編集者
other全文確認
確認の記録 2026-09-03
0
レバーとは — デジタル大辞泉・精選版日本国語大辞典・日本大百科全書 ほか
小学館(デジタル大辞泉、日本大百科全書) ほか
other全文確認
確認の記録 2026-09-03
0
ルピナス属 — ウィキペディア日本語版
Wikipedia日本語版編集者
other全文確認
確認の記録 2026-09-03
0
ガストリックとは — デジタル大辞泉
小学館(デジタル大辞泉)
other全文確認
確認の記録 2026-09-03
0
安息香酸デナトニウムとは？ 意味や使い方 - コトバンク（デジタル大辞泉）
小学館（デジタル大辞泉）
other全文確認
確認の記録 2026-09-03
0
ルチンとは？ 意味や使い方 - コトバンク（デジタル大辞泉・日本大百科全書ほか）
小学館（デジタル大辞泉・日本大百科全書）; 三省堂（化学辞典）ほか
other全文確認
確認の記録 2026-09-03
0
タイのコーヒーについて | 【公式】タイ国政府観光庁
タイ国政府観光庁（Tourism Authority of Thailand）
government全文確認
確認の記録 2026-09-03
0
ピエモンテ州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典）
小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典）
other全文確認
確認の記録 2026-09-03
0
プーリア州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典）
小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典）
other全文確認
確認の記録 2026-09-03
0
ラツィオ州とは？ 意味や使い方 - コトバンク（デジタル大辞泉・ブリタニカ国際大百科事典）
小学館（デジタル大辞泉）; ブリタニカ・ジャパン（ブリタニカ国際大百科事典）
other全文確認
確認の記録 2026-09-03
0
certosino — Vocabolario
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-03
0
elisir — Vocabolario
Istituto della Enciclopedia Italiana
academic_database全文確認
確認の記録 2026-09-03
2
Officina profumo farmaceutica di S. Maria Novella
Ministero della Cultura — SIUSA (Sistema Informativo Unificato per le Soprintendenze Archivistiche)
government全文確認
確認の記録 2026-09-03
3
Storia - Amaro Averna
Averna S.p.A.（Gruppo Campari）
other全文確認
確認の記録 2026-09-03
2
Liquore Strega
Strega Alberti Benevento S.p.A.
other全文確認
確認の記録 2026-09-03
2
苦い
other全文確認
確認の記録 2026-09-04
4
苦み
other全文確認
確認の記録 2026-09-04
4
苦味
other全文確認
確認の記録 2026-09-04
1
蘞い
other全文確認
確認の記録 2026-09-04
4
苦
other全文確認
確認の記録 2026-09-04
6
苦虫
other全文確認
確認の記録 2026-09-04
1
苦虫を噛み潰したよう
other全文確認
確認の記録 2026-09-04
1
良薬は口に苦し
other全文確認
確認の記録 2026-09-04
2
甘苦（教育部《重編國語辭典修訂本》見出し語）
中華民国教育部
other全文確認
確認の記録 2026-09-04
3
苦澀（教育部《重編國語辭典修訂本》見出し語）
中華民国教育部
other全文確認
確認の記録 2026-09-04
2
苦（漢典 zdic.net 見出し語）
漢典編集部
other全文確認
確認の記録 2026-09-04
7
孔子家語 六本（中国哲学書電子化計画）
other全文確認
確認の記録 2026-09-04
1
쓰다（国立国語院 標準国語大辞典 見出し語）
国立国語院 (국립국어원)
other全文確認
確認の記録 2026-09-04
2
쓴맛（国立国語院 標準国語大辞典 見出し語）
国立国語院 (국립국어원)
other全文確認
確認の記録 2026-09-04
1
씁쓸하다（国立国語院 標準国語大辞典 見出し語）
国立国語院 (국립국어원)
other全文確認
確認の記録 2026-09-04
1
쌉싸름하다（国立国語院 標準国語大辞典 見出し語）
国立国語院 (국립국어원)
other全文確認
確認の記録 2026-09-04
1
Bitter — Merriam-Webster Dictionary
Merriam-Webster
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確認の記録 2026-09-04
3
Bitter — Etymology, Origin & Meaning (etymonline)
Douglas Harper (etymonline.com)
other全文確認
確認の記録 2026-09-04
1
amer — CNRTL (Trésor de la langue française informatisé)
Centre National de Ressources Textuelles et Lexicales (CNRS/ATILF)
other全文確認
確認の記録 2026-09-04
3
amargo, amarga — Diccionario de la lengua española (DLE)
Real Academia Española／Asociación de Academias de la Lengua Española
other全文確認
確認の記録 2026-09-04
3
amargo — Dicionário Priberam da Língua Portuguesa
Priberam Informática
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確認の記録 2026-09-04
3
bitter — Digitales Wörterbuch der deutschen Sprache (DWDS)
Berlin-Brandenburgische Akademie der Wissenschaften
other全文確認
確認の記録 2026-09-04
3
サンキスト 100%オレンジ
other全文確認
確認の記録 2026-09-04
1
サンキスト 100％グレープフルーツブレンド
other全文確認
確認の記録 2026-09-04
1
サンキスト 100％オレンジブレンド
other全文確認
確認の記録 2026-09-04
1
トロピカーナ 100％ まるごと果実感 グレープフルーツ 900ml 紙（ゲーブルトップ）
other全文確認
確認の記録 2026-09-04
1
キレートレモン｜ポッカサッポロ
other全文確認
確認の記録 2026-09-04
1
なっちゃん オレンジ 425mlペット 商品情報（カロリー・原材料）
other全文確認
確認の記録 2026-09-04
2
サントリー C.C.Lemon
other全文確認
確認の記録 2026-09-04
1
Dole® グレープフルーツミックス 100%
other全文確認
確認の記録 2026-09-04
1
POM ポンジュース（800mlペット）
other全文確認
確認の記録 2026-09-04
1
温州しぼり(30本)｜旬の会ラインナップ
other全文確認
確認の記録 2026-09-04
2
みかんジュース｜無添加100%ストレート果汁ドリンク
other全文確認
確認の記録 2026-09-04
4
甘夏ジュース
other全文確認
確認の記録 2026-09-04
1
伊予柑ジュース
other全文確認
確認の記録 2026-09-04
1
はっさくジュース
other全文確認
確認の記録 2026-09-04
1
ジューシーフルーツジュース720ml（河内晩柑）
other全文確認
確認の記録 2026-09-04
2
温州みかんジュース720ml
other全文確認
確認の記録 2026-09-04
0
熊本 デコポン® ストレート
other全文確認
確認の記録 2026-09-04
1
くまもとの晩柑しぼり
other全文確認
確認の記録 2026-09-04
2
ごっくん馬路村
other全文確認
確認の記録 2026-09-04
1
ゆずしぼり
other全文確認
確認の記録 2026-09-04
1
Présentation rapide
Monastère de la Grande Chartreuse (Ordre des Chartreux)
other全文確認
確認の記録 2026-09-04
2
Amaro benedettino 0,70 cl（製品ページ）
Santuario di Montevergine（Padri Benedettini di Montevergine）
other全文確認
確認の記録 2026-09-04
2
Liquori dei padri benedettini di Montevergine
Santuario di Montevergine
other全文確認
確認の記録 2026-09-04
0
Our Story
Officina Profumo-Farmaceutica di Santa Maria Novella
other全文確認
確認の記録 2026-09-04
2
香ばしい（デジタル大辞泉、コトバンク経由）
小学館（デジタル大辞泉編集部）
other全文確認
確認の記録 2026-09-07
1
イチョウ（特産果樹 品目別基本技術・データ集）
公益財団法人中央果実協会
government全文確認
確認の記録 2026-09-13
0
銀杏（ぎんなん）はどんな味？苦い？｜美味しい食べ方と下処理・旬・栄養・保存方法
やまだまゆみ（和ごころごはん帖）
other全文確認
確認の記録 2026-09-13
2
食用菊の基本の下ごしらえ　いつもの食卓でたのしむ重陽の節句
鈴木かゆ（お粥研究家）
other全文確認
確認の記録 2026-09-13
2
食用菊　もってのほか　かきのもとのゆで方
FoodsLink（フーズリンク）
other全文確認
確認の記録 2026-09-13
1
Processing Cocoa
International Cocoa Organization
government全文確認
確認の記録 2026-09-13
3
あけびの味噌詰め焼き／あけびの油焼き 山形県
農林水産省
government全文確認
確認の記録 2026-09-16
1
アケビ種子油及び果皮の調理学的特性と栄養学的評価に関する研究
鈴木 景子
thesis抄録確認
確認の記録 2026-09-16
2
煮あえっこ 青森県
農林水産省
government全文確認
確認の記録 2026-09-16
2
ぜんまいの煮物 新潟県
農林水産省
government全文確認
確認の記録 2026-09-16
2
コゴミ（クサソテツ）
和歌山県西牟婁振興局農林水産振興部農業水産振興課
government全文確認
確認の記録 2026-09-16
3
イタドリの塩蔵（いたどりのえんぞう）
農林水産省
government全文確認
確認の記録 2026-09-16
2
いたどりの下処理と保存の仕方
高知県農業振興部 農産物マーケティング戦略課
government全文確認
確認の記録 2026-09-16
2
たけのこの水煮（たけのこのみずに）
農林水産省
government全文確認
確認の記録 2026-09-16
2
カワハギ
東京都島しょ農林水産総合センター
government全文確認
確認の記録 2026-09-16
1
漁師の食卓 秋冬
徳島県
government全文確認
確認の記録 2026-09-16
1
わらびたたき
秋田県農林水産部農林政策課
government全文確認
確認の記録 2026-09-16
1
食品詳細 野菜類／（うど類）／やまうど／茎／生
文部科学省
government全文確認
確認の記録 2026-09-16
1
行者にんにくしょうゆ漬け
農林水産省
government全文確認
確認の記録 2026-09-16
2
うるい
山形県山菜・きのこ振興会
other全文確認
確認の記録 2026-09-16
1
ゴーヤーチャンプルー 沖縄県
農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室
government全文確認
確認の記録 2026-09-16
2
チャンプルースタディレシピ集 改訂第2版
等々力英美（責任編集）; 大屋祐輔; 佐々木敏（監修）; 西大八重子（調理およびレシピ作成）
other全文確認
確認の記録 2026-09-16
2
Stamnagathi | Agricultural Coop. of Gramvoussa
Agricultural Coop. of Gramvoussa
other全文確認
確認の記録 2026-09-16
3
山菜採りシリーズ⑫ ウルイ(オオバキボウシ)
あきた森づくり活動サポートセンター
other全文確認
確認の記録 2026-09-25
1
キユーピー シーザーサラダドレッシング（家庭用、180ml）商品情報ページ
キユーピー株式会社
other全文確認
確認の記録 2026-09-26
2
キユーピーテイスティドレッシング シーザー オリーブオイル入り 商品情報ページ
キユーピー株式会社
other全文確認
確認の記録 2026-09-26
2
キユーピー深煎りごまドレッシング（180ml）商品情報ページ
キユーピー株式会社
other全文確認
確認の記録 2026-09-26
2
ミツカン 金のごまだれ 焙煎荒挽き仕上げ 商品情報ページ
株式会社Mizkan
other全文確認
確認の記録 2026-09-26
2
リケンのノンオイル 青じそ 商品情報ページ
理研ビタミン株式会社
other全文確認
確認の記録 2026-09-26
2
キユーピーフレンチドレッシング（白）商品情報ページ
キユーピー株式会社
other全文確認
確認の記録 2026-09-26
2
キユーピーフレンチドレッシング（セパレート）商品情報ページ
キユーピー株式会社
other全文確認
確認の記録 2026-09-26
2
シーザーサラダ（山田慶介シェフのレシピ）
山田慶介（熟成肉×WINE Trattoria Cordiale 人形町）
other全文確認
確認の記録 2026-09-26
2
簡単手作りごまドレッシングのレシピ/作り方
冨田ただすけ（白ごはん.com）
other全文確認
確認の記録 2026-09-26
1
春菊の基本情報
キユーピー株式会社
other全文確認
確認の記録 2026-10-06
2
セージ／Sage｜スパイス&ハーブ検索（エスビー食品 スパイス&ハーブ総合研究所）
エスビー食品株式会社
other全文確認
確認の記録 2026-10-25
1
ローレル／Laurel｜スパイス&ハーブ検索（エスビー食品 スパイス&ハーブ総合研究所）
エスビー食品株式会社
other全文確認
確認の記録 2026-10-25
1
「ローレル」「月桂樹」「ベイリーブス」のお話｜お客様相談センターたより（エスビー食品）
エスビー食品株式会社 お客様相談センター
other全文確認
確認の記録 2026-10-25
1
セージ｜洋風スパイス｜商品カタログ（ハウス食品）
ハウス食品株式会社
other全文確認
確認の記録 2026-10-25
1
ローズマリー｜洋風スパイス｜商品カタログ（ハウス食品）
ハウス食品株式会社
other全文確認
確認の記録 2026-10-25
1
料理に使いたいローリエ！役割や代用品は？（デリッシュキッチン）
デリッシュキッチン（レシピ動画メディア）
other全文確認
確認の記録 2026-10-25
2