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Calcium Taste Avoidance in Drosophila.
Lee Y, Poudel S, Kim Y, Thakur D, Montell C. Lee Y, et al. Neuron. 2018 Jan 3;97(1):67-74.e4. doi: 10.1016/j.neuron.2017.11.038. Epub 2017 Dec 21. Neuron. 2018. PMID: 29276056 Free PMC article.
Many animals, ranging from vinegar flies to humans, discriminate a wide range of tastants, including sugars, bitter compounds, NaCl, and sour. However, the taste of Ca(2+) is poorly understood, and it is unclear whether animals such as Drosophila melanogaster are endowed w …
Many animals, ranging from vinegar flies to humans, discriminate a wide range of tastants, including sugars, bitter compounds, NaCl, and …
Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1.
Rhyu MR, Kim Y, Lyall V. Rhyu MR, et al. Int J Mol Sci. 2021 Mar 25;22(7):3360. doi: 10.3390/ijms22073360. Int J Mol Sci. 2021. PMID: 33806052 Free PMC article. Review.
Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities....
Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste …
Genetics of human taste perception.
Kim UK, Breslin PA, Reed D, Drayna D. Kim UK, et al. J Dent Res. 2004 Jun;83(6):448-53. doi: 10.1177/154405910408300603. J Dent Res. 2004. PMID: 15153450 Review.
Sweet and umami tastes, mediated by TAS1R receptors, are becoming well-characterized at the molecular genetic level, and these taste classes are now targets for linkage, positional cloning, and genetic association strategies. Salty and sour tastes are still poorly characte …
Sweet and umami tastes, mediated by TAS1R receptors, are becoming well-characterized at the molecular genetic level, and these taste classes …
Anther Culture-Derived Haploids of Citrus aurantium L. (Sour Orange) and Genetic Verification of Haploid-Derived Regenerated Plants.
Jin SB, Kim MJ, Choi CW, Park SM, Yun SH. Jin SB, et al. Plants (Basel). 2022 Nov 9;11(22):3022. doi: 10.3390/plants11223022. Plants (Basel). 2022. PMID: 36432751 Free PMC article.
This study aimed to genetically verify whether anther culture-derived sour orange (Citrus aurantium L.) plants developed from somatic embryos or haploid tissues. Sour orange anthers were cultured in N6 and MS media to induce calli and somatic embryos. ...
This study aimed to genetically verify whether anther culture-derived sour orange (Citrus aurantium L.) plants developed from somatic …
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream.
Kim Y, Yoon S, Shin H, Jo M, Lee S, Kim SH. Kim Y, et al. Food Sci Anim Resour. 2021 May;41(3):373-385. doi: 10.5851/kosfa.2021.e3. Epub 2021 May 1. Food Sci Anim Resour. 2021. PMID: 34017948 Free PMC article.
The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. ...The electronic tongue system was used to compare the sensory properties of the sour cream; the fermented product exhibited sweetness and saltiness which w …
The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. ...The electronic tongue …
Taste dysfunction in multiple sclerosis.
Doty RL, Tourbier IA, Pham DL, Cuzzocreo JL, Udupa JK, Karacali B, Beals E, Fabius L, Leon-Sarmiento FE, Moonis G, Kim T, Mihama T, Geckle RJ, Yousem DM. Doty RL, et al. J Neurol. 2016 Apr;263(4):677-88. doi: 10.1007/s00415-016-8030-6. Epub 2016 Jan 25. J Neurol. 2016. PMID: 26810729 Free PMC article.
Moreover, a detailed assessment of whether quantitative measures of taste function correlate with the punctate and patchy myelin-related lesions found throughout the CNS of MS patients has not been made. We administered a 96-trial test of sweet (sucrose), sour (citric acid …
Moreover, a detailed assessment of whether quantitative measures of taste function correlate with the punctate and patchy myelin-related les …
The influence of sour taste on Dysphagia in brain injury: blind study.
Lee KL, Kim DY, Kim WH, Kim EJ, Lee WS, Hahn SJ, Kang MS, Ahn SY. Lee KL, et al. Ann Rehabil Med. 2012 Jun;36(3):365-70. doi: 10.5535/arm.2012.36.3.365. Epub 2012 Jun 30. Ann Rehabil Med. 2012. PMID: 22837972 Free PMC article.
OBJECTIVE: To verify the influence of sour taste on swallowing and the presence of reflex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. ...The patients who had shown severe aspiration at 2 ml of liquid were excluded. Th …
OBJECTIVE: To verify the influence of sour taste on swallowing and the presence of reflex cough when sour material was swallow …
Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time.
Park JM, Koh JH, Kim JM. Park JM, et al. Food Sci Anim Resour. 2020 Sep;40(5):785-794. doi: 10.5851/kosfa.2020.e54. Epub 2020 Sep 1. Food Sci Anim Resour. 2020. PMID: 32968730 Free PMC article.
Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be hig …
Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry swe …
Hydrogen-Induced Cracking Caused by Galvanic Corrosion of Steel Weld in a Sour Environment.
Park JS, Lee JW, Kim SJ. Park JS, et al. Materials (Basel). 2021 Sep 14;14(18):5282. doi: 10.3390/ma14185282. Materials (Basel). 2021. PMID: 34576505 Free PMC article.
This study examined the hydrogen-induced cracking (HIC) caused by galvanic corrosion of an ASTM A516-65 steel weld in a wet sour environment using a combination of standard immersion corrosion test, electrochemical analyses, and morphological observation of corrosion damag …
This study examined the hydrogen-induced cracking (HIC) caused by galvanic corrosion of an ASTM A516-65 steel weld in a wet sour envi …
Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS.
Jeong JY, Bae M, Kim MJ, Jang HY, Jung S, Lee JH, Hwang IM. Jeong JY, et al. ACS Omega. 2023 Jan 17;8(4):3896-3904. doi: 10.1021/acsomega.2c06303. eCollection 2023 Jan 31. ACS Omega. 2023. PMID: 36743029 Free PMC article.
Malic acid (6.518-7.701 mMol) was only present in the initial stage of fermentation, and l-phenylalanine rapidly increased from the middle stage (2.180 mMol) to late stage (4.770 mMol). Lactic acid, which is representative of the sour taste of kimchi, was detected in the m …
Malic acid (6.518-7.701 mMol) was only present in the initial stage of fermentation, and l-phenylalanine rapidly increased from the middle s …
60 results