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References from Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties. Local targets link to admitted publications; unresolved targets remain external evidence.
Removal of toxic steroidal glycoalkaloids and bitterness in tomato is controlled by a complex epigenetic and genetic network
10.1126/sciadv.ads9601 · 2025 · External reference
Alkaloidal phytoconstituents for diabetes management: Exploring the unrevealed potential
10.3390/molecules27185851 · 2022 · External reference
Taste and flavor perceptions of Glucosinolates, isothiocyanates, and related compounds
10.1002/mnfr.201700990 · 2018 · External reference
Influence of cooking conditions on nutritional properties and sensory characteristics interpreted by E-senses: Case-study on selected vegetables
2020 · External reference
Perception of bitterness, sweetness and liking of different genotypes of lettuce
10.1016/j.foodchem.2015.10.105 · 2016 · External reference
Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)
10.1016/j.jfca.2019.06.004 · 2019 · External reference
Metabolomic analysis of nonvolatile substances in Yingde black tea (Camellia sinensis) from different regions at various processing stages
10.1155/2024/6642166 · 2024 · External reference
Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit
10.1016/j.foodchem.2021.131224 · 2022 · External reference
Individual astringency responsiveness affects the acceptance of phenol-rich foods
10.1016/j.appet.2011.02.017 · 2011 · External reference
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics
2024 · External reference
Wine phenolic compounds: Chemistry, functionality and health benefits
10.3390/antiox13111312 · 2024 · External reference
Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition
10.1021/jf401041q · 2013 · External reference
Umami taste components and their sources in Asian foods
10.1080/10408398.2012.678422 · 2015 · External reference
Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients
10.1002/jsfa.11204 · 2022 · External reference
PAMDB: a comprehensive Pseudomonas aeruginosa metabolome database
10.1093/nar/gkx1061 · 2018 · External reference
A novel method to mask the bitter taste of berberine hydrochloride: Powder surface modification
10.4103/pm.pm_114_17 · 2018 · External reference
Progress in heterologous biosynthesis of forskolin
2021 · External reference
KEGG: Kyoto encyclopedia of genes and genomes
10.1093/nar/28.1.27 · 2000 · External reference
Umami the fifth basic taste: History of studies on receptor mechanisms and role as a food flavor
10.1155/2015/189402 · 2015 · External reference
Astringency of organic acids is related to pH
10.1093/chemse/21.4.397 · 1996 · External reference
Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
10.1039/d4fo04934a · 2025 · External reference
Physiological, transcriptomic, and metabolic analyses reveal that mild salinity improves the growth, nutrition, and flavor properties of hydroponic Chinese chive (Allium tuberosum Rottler ex Spr)
10.3389/fnut.2022.1000271 · 2022 · External reference
Sugar accumulation and characterization of metabolizing enzyme genes in leafy head of Chinese cabbage (Brassica campestris L. ssp. pekinensis)
10.1007/s13580-020-00294-y · 2021 · External reference
The taste of toxicity: A quantitative analysis of bitter and toxic molecules
10.1002/iub.1694 · 2017 · External reference
Efficient doubled haploid production in microspore culture of Zengcheng flowering Chinese cabbage (Brassica campestris L. ssp. chinensis [L.] Makino var. utilis Tsen et lee)
10.1016/j.scienta.2018.09.076 · 2019 · External reference
Decoding comparative taste and nutrition regulation in Chinese cabbage via integrated metabolome and transcriptome analysis
10.1016/j.foodres.2024.114943 · 2024 · External reference
Widely targeted metabolomics based on large-scale MS/MS data for elucidating metabolite accumulation patterns in plants
10.1093/pcp/pcn183 · 2009 · External reference
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
2024 · External reference
Comprehensive evaluation of nutritional qualities of Chinese cabbage (Brassica rapa ssp. pekinensis) varieties based on multivariate statistical analysis
10.3390/horticulturae9121264 · 2023 · External reference
Halogenated and nonhalogenated metabolites from the marine-alga-endophytic fungus Trichoderma asperellum cf44-2
10.3390/md16080266 · 2018 · External reference
Reducing the bitterness of rapeseed protein: Integrating enzymatic treatment, metabolomics, and sensory analysis to elucidate underlying mechanisms
10.1021/acs.jafc.4c10442 · 2025 · External reference
Biosynthesis and biological functions of terpenoids in plants
2015 · External reference
Taste-enhancing effects of glycine on the sweetness of glucose: A gustatory aspect of symbiosis between the ant, Camponotus japonicus, and the larvae of the lycaenid butterfly. Niphanda fusca
10.1093/chemse/26.8.983 · 2001 · External reference
Characterization and evaluation of umami taste: A review
10.1016/j.trac.2020.115876 · 2020 · External reference
Regulation mechanism of phenolic hydroxyl number on self-assembly and interaction between edible dock protein and hydrophobic flavonoids
10.1021/acs.jafc.3c05713 · 2023 · External reference
Integrated metabolomic, proteomic, and transcriptomic analyses reveal the mechanism underlying brightness differences in eggplant (Solanum melongena) peels
10.1021/acs.jafc.5c09568 · 2025 · External reference
Identification of genes associated with soluble sugar and organic acid accumulation in “Huapi” kumquat (Fortunella crassifolia swingle) via transcriptome analysis
10.1002/jsfa.11072 · 2021 · External reference
Comparative characterization of nutritional and aroma profiles among seven Chinese flowering cabbage (Brassica rapa var. parachinensis L.) varieties
10.1016/j.foodchem.2025.147594 · 2026 · External reference
Taste sensor: Electronic tongue with lipid membranes
10.2116/analsci.19r008 · 2020 · External reference
Identification of volatile and flavor metabolites in three varieties of broccoli sprouts
2024 · External reference
Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity
10.1016/j.foodres.2025.116447 · 2025 · External reference
Metabolomic analysis of umami taste variation in Pyropia haitanensis throughout the harvest cycle
2024 · External reference
Identification of main metabolites correlated with the sensory attributes of Diospyros kaki. cv. “Taishuu” through a large-scale comprehensive analysis by sensory evaluation, electronic tongue and metabolomics
10.1016/j.lwt.2024.115834 · 2024 · External reference
Differential responses of two broccoli (Brassica oleracea L. var Italica) cultivars to salinity and nutritional quality improvement
10.1100/2012/291435 · 2012 · External reference
Quality diversity of three calcium-rich Primulina vegetables: A comprehensive analysis of calcium content, metabolite profiles, taste characteristics, and medicinal potential
2025 · External reference
The complexity of structural variations in Brassica rapa revealed by assembly of two complete T2T genomes
10.1016/j.scib.2024.03.030 · 2024 · External reference
Diversity of glucosinolates among common Brassicaceae vegetables in China
10.1016/j.hpj.2022.08.006 · 2023 · External reference
Rethinking sweetener discovering: Multiparameter Modeling of molecular docking results between the T1R2-T1R3 receptor and compounds with different tastes
10.1021/acs.jafc.4c00407 · 2024 · External reference
