Lista de obras - I Tomassini Barbarossa - Dominio Público Uruguay

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine

artículo científico publicado en 2015

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil

artículo científico publicado en 2018

Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status

artículo científico publicado en 2020

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.

artículo científico publicado en 2017

First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans

artículo científico publicado en 2017

Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with physiological mechanisms controlling body mass index (BMI).

artículo científico publicado en 2014

Gustatory sensitivity and food acceptance in two phylogenetically closely related papilionid species: Papilio hospiton and Papilio machaon

artículo científico publicado en 2014

Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the Polymorphism ()

scientific article published on 01 February 2019

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids

artículo científico publicado en 2013

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids.

artículo científico publicado en 2017

Responsiveness to 6-n-propylthiouracil (PROP) is associated with salivary levels of two specific basic proline-rich proteins in humans

artículo científico publicado en 2012

Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype

artículo científico publicado en 2017

Sugar response differences related to sensillum type and location on the labella of Protophormia terraenovae: a contribution to spatial representation of the stimulus.

artículo científico publicado en 1998

TAS2R38 bitter taste receptor and attainment of exceptional longevity

scientific article published on 02 December 2019

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil.

artículo científico publicado en 2017

Taste discriminating capability to different bitter compounds by the larval styloconic sensilla in the insect herbivore Papilio hospiton (Géné).

artículo científico publicado en 2015

Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study

scientific article published on 23 January 2019

Taste reception mechanisms in the blowfly: evidence of amiloride-sensitive and insensitive receptor sites.

artículo científico publicado en 1997

Taste sensitivity to 6-n-propylthiouracil is associated with endocannabinoid plasma levels in normal-weight individuals.

artículo científico publicado en 2013

Taste, Nutrition, and Health

scientific article published on 06 January 2020

The chemosensitivity of labellar sugar receptor in female Phormia regina is paralleled with ovary maturation: Effects of serotonin

artículo científico publicado en 2015

The gustin (CA6) gene polymorphism, rs2274333 (A/G), as a mechanistic link between PROP tasting and fungiform taste papilla density and maintenance.

artículo científico publicado en 2013

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

scientific article published on 21 September 2020

Variant in a common odorant-binding protein gene is associated with bitter sensitivity in people.

artículo científico publicado en 2017

Lista de obras de I Tomassini Barbarossa

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil

Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.

First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans

Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with physiological mechanisms controlling body mass index (BMI).

Gustatory sensitivity and food acceptance in two phylogenetically closely related papilionid species: Papilio hospiton and Papilio machaon

Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the Polymorphism ()

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids.

Responsiveness to 6-n-propylthiouracil (PROP) is associated with salivary levels of two specific basic proline-rich proteins in humans

Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype

Sugar response differences related to sensillum type and location on the labella of Protophormia terraenovae: a contribution to spatial representation of the stimulus.

TAS2R38 bitter taste receptor and attainment of exceptional longevity

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil.

Taste discriminating capability to different bitter compounds by the larval styloconic sensilla in the insect herbivore Papilio hospiton (Géné).

Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study

Taste reception mechanisms in the blowfly: evidence of amiloride-sensitive and insensitive receptor sites.

Taste sensitivity to 6-n-propylthiouracil is associated with endocannabinoid plasma levels in normal-weight individuals.

Taste, Nutrition, and Health

The chemosensitivity of labellar sugar receptor in female Phormia regina is paralleled with ovary maturation: Effects of serotonin

The gustin (CA6) gene polymorphism, rs2274333 (A/G), as a mechanistic link between PROP tasting and fungiform taste papilla density and maintenance.

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

Variant in a common odorant-binding protein gene is associated with bitter sensitivity in people.