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Did you mean souza v de (29 results)?
Classification-based machine learning approaches to predict the taste of molecules: A review.
Rojas C, Ballabio D, Consonni V, Suárez-Estrella D, Todeschini R. Rojas C, et al. Food Res Int. 2023 Sep;171:113036. doi: 10.1016/j.foodres.2023.113036. Epub 2023 May 26. Food Res Int. 2023. PMID: 37330849 Review.
Tastes have been classified into basic (sweet, bitter, umami, sour and salty) or non-basic (astringent, chilling, cooling, heating, pungent), while some compounds are considered as multitastes, taste modifiers or tasteless. ...
Tastes have been classified into basic (sweet, bitter, umami, sour and salty) or non-basic (astringent, chilling, cooling, heating, p …
ChemTastesDB: A curated database of molecular tastants.
Rojas C, Ballabio D, Pacheco Sarmiento K, Pacheco Jaramillo E, Mendoza M, García F. Rojas C, et al. Food Chem (Oxf). 2022 Feb 21;4:100090. doi: 10.1016/j.fochms.2022.100090. eCollection 2022 Jul 30. Food Chem (Oxf). 2022. PMID: 35415670 Free PMC article.
The database includes 2944 verified and curated compounds divided into nine classes, which comprise the five basic tastes (sweet, bitter, umami sour and salty) along with four additional categories: tasteless, non-sweet, multitaste and miscellaneous. ...
The database includes 2944 verified and curated compounds divided into nine classes, which comprise the five basic tastes (sweet, bitter, um …
Nutritional Performance of Five Citrus Rootstocks under Different Fe Levels.
Pestana M, García-Caparrós P, Saavedra T, Gama F, Abadía J, Varennes A, Correia PJ. Pestana M, et al. Plants (Basel). 2023 Sep 13;12(18):3252. doi: 10.3390/plants12183252. Plants (Basel). 2023. PMID: 37765416 Free PMC article.
The aim of this paper was to evaluate the tolerance to Fe deficiency of five citrus rootstocks: sour orange (S), Carrizo citrange (C), Citrus macrophylla (M), Troyer citrange (T), and Volkamer lemon (V). ...
The aim of this paper was to evaluate the tolerance to Fe deficiency of five citrus rootstocks: sour orange (S), Carrizo citrange (C) …
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer.
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Dos Santos LD, Brödel O, Frohme M, Saad SMI. Herkenhoff ME, et al. Food Res Int. 2023 May;167:112704. doi: 10.1016/j.foodres.2023.112704. Epub 2023 Mar 21. Food Res Int. 2023. PMID: 37087270
Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. ...We concluded that the strains studied are recommended for applicat …
Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB) …
Detection of Water Contaminants by Organic Transistors as Gas Sensors in a Bottom-Gate/Bottom-Contact Cross-Linked Structure.
Izquierdo JEE, Cavallari MR, García DC, Oliveira JDDS, Nogueira VAM, Braga GS, Ando Junior OH, Quivy AA, Kymissis I, Fonseca FJ. Izquierdo JEE, et al. Sensors (Basel). 2023 Sep 20;23(18):7981. doi: 10.3390/s23187981. Sensors (Basel). 2023. PMID: 37766036 Free PMC article.
Methylisoborneol (MIB) provides a lousy odor to water, whereas geosmin (GEO) is responsible for its sour taste. A widely-used technique for their detection is gas-phase chromatography. ...
Methylisoborneol (MIB) provides a lousy odor to water, whereas geosmin (GEO) is responsible for its sour taste. A widely-used techniq …
Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product.
Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Praia AB, et al. Foods. 2022 Dec 16;11(24):4068. doi: 10.3390/foods11244068. Foods. 2022. PMID: 36553809 Free PMC article.
This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. ('tapereba' or 'caja') juice and by-product, in four sour-type beer formulations: …
This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces …
Valorization of Sour Milk to Form Bioplastics: Friend or Foe?
Jefferson MT, Rutter C, Fraine K, Borges GVB, de Souza Santos GM, Schoene FAP, Hurst GA. Jefferson MT, et al. J Chem Educ. 2020 Apr 14;97(4):1073-1076. doi: 10.1021/acs.jchemed.9b00754. Epub 2020 Feb 19. J Chem Educ. 2020. PMID: 32308213 Free PMC article.
In this demonstration, waste valorization is introduced by converting sour milk into a bioplastic via the addition of lemon juice upon heating. ...
In this demonstration, waste valorization is introduced by converting sour milk into a bioplastic via the addition of lemon juice upo …
Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method.
Benedito LZ, Lima CMG, Pires FC, Amaral AE, Verruck S, Pereira RGFA. Benedito LZ, et al. An Acad Bras Cienc. 2023 Jun 16;95(2):e20200889. doi: 10.1590/0001-3765202320200889. eCollection 2023. An Acad Bras Cienc. 2023. PMID: 37341263 Free article.
The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by pa …
The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefo …
Full-sib progenies show greater genetic diversity than half-sib progenies in sour passion fruit: an approach by ssr markers.
Junior EM, Rosado LDS, Costa AC, Caixeta ET, Dos Santos CEM. Junior EM, et al. Mol Biol Rep. 2023 May;50(5):4133-4144. doi: 10.1007/s11033-023-08340-5. Epub 2023 Mar 6. Mol Biol Rep. 2023. PMID: 36877350
METHODS AND RESULTS: In the present study, SSR markers were used to evaluate the genetic structure and diversity of half-sib and full-sib progenies of sour passion fruit. Two full-sib progenies (PSA and PSB), and a half-sib progeny (PHS), together with their parents, were …
METHODS AND RESULTS: In the present study, SSR markers were used to evaluate the genetic structure and diversity of half-sib and full-sib pr …
The presence of chemosensory cues transmitted through the mother's milk increases the search and ingestion responses toward bitter and sour solutions.
Ifran MC, Suárez AB, Avellaneda MA, Kamenetzky GV. Ifran MC, et al. Appetite. 2021 Jun 1;161:105147. doi: 10.1016/j.appet.2021.105147. Epub 2021 Jan 31. Appetite. 2021. PMID: 33535059
The results showed enhanced seeking and intake of the bitter (quinine) and sour solution (citric acid). However, this did not occur when the nipple contained water or saline solution. ...
The results showed enhanced seeking and intake of the bitter (quinine) and sour solution (citric acid). However, this did not occur w …
18 results