A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil (Q44462724)

3 December 2017

A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil (English)

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3 December 2017

Liqiang Zhao

1

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3 December 2017

Sarah V Kirkmeyer

series ordinal

2

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3 December 2017

Beverly J Tepper

series ordinal

3

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3 December 2017

language of work or name

English

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publication date

1 April 2003

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3 December 2017

Physiology & Behavior

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3 December 2017

78

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3 December 2017

4-5

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3 December 2017

625-633

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The Relationship between Chemical Constitution and Taste

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Capsaicin desensitization and recovery on the human tongue

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PROP taster status is related to fat perception and preference

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Genetic taste sensitivity to 6-n-propylthiouracil influences food preference and reported intake in preschool children

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Food acceptance and genetic variation in taste

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Influence of genetic taste sensitivity to 6-n-propylthiouracil (PROP), dietary restraint and disinhibition on body mass index in middle-aged women

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Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil

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Propylthiouracil tasting as a possible genetic association marker for two types of alcoholism

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Identifiers

DOI

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3 December 2017

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