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  1. 1
    Avaliação da intensidade de amargor e do seu princípio ativo em cervejas de diferentes características e marcas comerciais Bitterness Unit and iso-alfa-acids contents of some brands of Brazilian and North American beers
    Subjects: “...Bitterness Units...”
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    Article
  2. 2
    Research portfolio submitted for Doctorate in Clinical Psychology
    by Mills, Sarah
    Published 2014
    Subjects: “...Bitterness...”
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  3. 3
    Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
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    Article
  4. 4
    Sensory perception of bitterness and astringency in sorghum
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  5. 5
    Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis
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  6. 6
    Development of Taste Sensor to Detect Non-Charged Bitter Substances
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  7. 7
    Attitudes towards poverty
    by Andrzej Derdziuk
    Published 2015-04-01
    Subjects: “...bitterness...”
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  8. 8
    Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
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    Article
  9. 9
    An explanation for the natural de-bittering of Hurma olives during ripening on the tree
    by E. Susamci, C. Romero, O. Tuncay, M. Brenes
    Published 2017-03-01
    Subjects: “...bitterness...”
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  10. 10
    New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting; Identification and Sensory Evaluation
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  11. 11
    Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice
    Subjects: “...delayed bitterness...”
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  12. 12
    Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles
    Subjects: “...bitterness...”
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    Article
  13. 13
    The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
    Subjects: “...Cocoa cake bitterness...”
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  14. 14
    Bitterness and antibacterial activities of constituents from Evodia rutaecarpa
    Subjects: “...Bitterness...”
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    Article
  15. 15
    Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
    Subjects: “...bitterness...”
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  16. 16
    The Formation of Fruit Quality in Cucumis sativus L.
    Subjects: “...bitterness...”
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    Article
  17. 17
    Individual Differences in the Efficacy of Sodium Chloride and Sucrose as Bitterness Suppressors of Brassicaceae Vegetables
    Published 2014
    Subjects: “...Bitterness...”
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    Doctoral Thesis
  18. 18
    Association study of taste preference: Analysis in the Lithuanian population
    Subjects: “...bitterness...”
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    Article
  19. 19
    Identification and Comparison of Peptides from Chickpea Protein Hydrolysates Using Either Bromelain or Gastrointestinal Enzymes and Their Relationship with Markers of Type 2 Diabetes and Bitterness
    Subjects: “...bitterness...”
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    Article
  20. 20
    MULTISENSOR SYSTEM APPLICATION FOR PREPARATIONS BITTERNESS EVALUATION IN TRADITIONAL CHINESE MEDICINE
    Subjects: “...bitterness...”
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    Article
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