Published in Chem Rev on April 14, 2010
Effects of club soda and ginger brew on linguapalatal pressures in healthy swallowing. Dysphagia (2011) 0.81
Cooking: delicious science. Nature (2012) 0.75
The role of metals in mammalian olfaction of low molecular weight organosulfur compounds. Nat Prod Rep (2017) 0.75
The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study. Nutrients (2017) 0.75
A novel multigene family may encode odorant receptors: a molecular basis for odor recognition. Cell (1991) 18.19
Visualizing an olfactory sensory map. Cell (1996) 8.79
Combinatorial receptor codes for odors. Cell (1999) 8.63
Brain dopamine and obesity. Lancet (2001) 8.00
Parsing reward. Trends Neurosci (2003) 7.88
Behavioral theories and the neurophysiology of reward. Annu Rev Psychol (2006) 7.61
A novel family of mammalian taste receptors. Cell (2000) 7.14
An amino-acid taste receptor. Nature (2002) 6.71
T2Rs function as bitter taste receptors. Cell (2000) 6.57
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry (2001) 6.35
Human receptors for sweet and umami taste. Proc Natl Acad Sci U S A (2002) 5.91
Neural economics and the biological substrates of valuation. Neuron (2002) 5.37
Evidence for sugar addiction: behavioral and neurochemical effects of intermittent, excessive sugar intake. Neurosci Biobehav Rev (2007) 5.22
Dissociated neural representations of intensity and valence in human olfaction. Nat Neurosci (2003) 5.20
The cells and logic for mammalian sour taste detection. Nature (2006) 4.65
Food reward: brain substrates of wanting and liking. Neurosci Biobehav Rev (1996) 4.60
How can drug addiction help us understand obesity? Nat Neurosci (2005) 4.46
Changes in brain activity related to eating chocolate: from pleasure to aversion. Brain (2001) 4.44
Development of food preferences. Annu Rev Nutr (1999) 4.42
Dissociation of neural representation of intensity and affective valuation in human gustation. Neuron (2003) 4.37
Brain reward circuitry: insights from unsensed incentives. Neuron (2002) 3.98
Glucosinolates and their breakdown products in food and food plants. Crit Rev Food Sci Nutr (1983) 3.95
Reward-related FMRI activation of dopaminergic midbrain is associated with enhanced hippocampus-dependent long-term memory formation. Neuron (2005) 3.67
Absolute coding of stimulus novelty in the human substantia nigra/VTA. Neuron (2006) 3.32
Lessons from peppers and peppermint: the molecular logic of thermosensation. Curr Opin Neurobiol (2003) 3.14
The agarose double helix and its function in agarose gel structure. J Mol Biol (1974) 2.94
Bottomless bowls: why visual cues of portion size may influence intake. Obes Res (2005) 2.89
Smell identification ability: changes with age. Science (1984) 2.87
CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. J Clin Invest (2005) 2.81
Prenatal and postnatal flavor learning by human infants. Pediatrics (2001) 2.50
Cognitive modulation of olfactory processing. Neuron (2005) 2.40
Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Sci (2005) 1.84
Mind versus metabolism in the control of food intake and energy balance. Physiol Behav (2004) 1.60
The relation between dietary change and rising US obesity. Int J Obes Relat Metab Disord (2000) 1.58
Human foetuses learn odours from their pregnant mother's diet. Chem Senses (2000) 1.55
Liking vs. wanting food: importance for human appetite control and weight regulation. Neurosci Biobehav Rev (2007) 1.52
Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron (2005) 1.46
Modulation of feeding-induced activation of mesolimbic dopamine transmission by appetitive stimuli and its relation to motivational state. Eur J Neurosci (1999) 1.38
Nutritional quality of organic food: shades of grey or shades of green? Proc Nutr Soc (2002) 1.37
Body weight loss and weight maintenance in relation to habitual caffeine intake and green tea supplementation. Obes Res (2005) 1.35
Evidence for neural inhibition in bittersweet taste mixtures. J Comp Physiol Psychol (1979) 1.35
The neurocognitive bases of human multimodal food perception: sensory integration. Neurosci Biobehav Rev (2006) 1.34
Sensory processing in the brain related to the control of food intake. Proc Nutr Soc (2007) 1.21
The Maillard reaction in food; a critical review from the nutritional standpoint. Prog Food Nutr Sci (1981) 1.20
The glass transition of water, based on hyperquenching experiments. Science (2001) 1.20
Volatiles from interactions of Maillard reactions and lipids. Crit Rev Food Sci Nutr (1992) 1.18
A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit Rev Food Sci Nutr (2002) 1.15
A molecular model for the formation and properties of fluid gels. Int J Biol Macromol (1999) 1.14
Is dietary intake able to explain differences in body fatness in children and adolescents? Nutr Metab Cardiovasc Dis (2006) 1.13
Sensory and gastrointestinal satiety effects of capsaicin on food intake. Int J Obes (Lond) (2005) 1.11
Taste receptors in the gastrointestinal tract III. Salty and sour taste: sensing of sodium and protons by the tongue. Am J Physiol Gastrointest Liver Physiol (2006) 1.05
Astringency: mechanisms and perception. Crit Rev Food Sci Nutr (2008) 1.04
The effect of viscosity on the perception of flavour. Chem Senses (2002) 1.04
Olfaction. Annu Rev Psychol (2001) 1.03
TASTE OF SODIUM CHLORIDE SOLUTIONS AFTER ADAPTATION TO SODIUM CHLORIDE: IMPLICATIONS FOR THE "WATER TASTE". Science (1964) 1.03
Olfactory discrimination ability of human subjects for ten pairs of enantiomers. Chem Senses (1999) 1.02
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci (2007) 1.00
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. Meat Sci (2004) 0.99
Effects of starter cultures on the formation of flavour compounds in dry sausage. Meat Sci (1993) 0.99
Classification of glyceride crystal forms. Acta Chem Scand (1966) 0.97
Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci (2007) 0.95
Nitric oxide and myoglobins. Chem Rev (2002) 0.94
Generation of the superoxide radical during autoxidation of oxymyoglobin. J Biochem (1976) 0.93
Influence of early postmortem protein oxidation on beef quality. J Anim Sci (2004) 0.92
Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci (2004) 0.90
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation. Meat Sci (2008) 0.89
Effects of feeds on flavor of red meat: a review. J Anim Sci (1990) 0.89
Kinetics of gelation and thermal sensitivity of N-isobutyryl chitosan hydrogels. Biomacromolecules (2005) 0.89
Spatial patterning and information coding in the olfactory system. Curr Opin Genet Dev (1995) 0.89
Interactions between stimuli with different taste qualities. Physiol Behav (1973) 0.89
The role of alpha-amylase in the perception of oral texture and flavour in custards. Physiol Behav (2004) 0.87
Arousal, reward and learning. Ann N Y Acad Sci (1969) 0.86
On the ability of four flavonoids, baicilein, luteolin, naringenin, and quercetin, to suppress the Fenton reaction of the iron-ATP complex. Biometals (2000) 0.86
High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci (2004) 0.86
Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads. Int J Obes Relat Metab Disord (2001) 0.86
Increasing children's liking of vegetables through flavour-flavour learning. Appetite (2006) 0.85
Sugar crystallization in food products. Crit Rev Food Sci Nutr (1991) 0.84
Investigations on the high molecular weight foaming fractions of espresso coffee. J Agric Food Chem (2004) 0.84
Phase behaviour of fats and their mixtures. Prog Lipid Res (1984) 0.83
New analytical techniques in food science. Crit Rev Food Sci Nutr (2001) 0.83
Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci (2001) 0.83
Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates. J Agric Food Chem (2003) 0.83
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. Chem Rev (2006) 0.83
Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Sci (2002) 0.82
Identification of the bitter principle of cocoa. Helv Chim Acta (1975) 0.82
Perceived stimulus complexity and food preference development. Acta Psychol (Amst) (2006) 0.82
Sensory-specific satiety: comparison of taste and texture effects. Appetite (1998) 0.82
Incidental learning and memory for three basic tastes in food. Chem Senses (2004) 0.82
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory. Meat Sci (2007) 0.81
Monovalent salt-induced gelation of enzymatically deesterified pectin. J Agric Food Chem (2003) 0.81
Effect of the energy density of a solid-liquid meal on gastric emptying and satiety. Am J Clin Nutr (1994) 0.81
COMPLEXITY AND INCONGRUITY VARIABLES AS DETERMINANTS OF EXPLORATORY CHOICE AND EVALUATIVE RATINGS. Can J Psychol (1963) 0.81
A Zn-porphyrin complex contributes to bright red color in Parma ham. Meat Sci (2004) 0.80
Oral perception of the temperature of liquids. Percept Psychophys (1986) 0.80
Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. J Agric Food Chem (2002) 0.80
Micro and macro models of the sweet receptor. Chem Senses (2005) 0.80
Predicting subjective spreadability, viscosity, and stickiness. J Pharm Sci (1975) 0.80
Food recognition by the elderly. J Gerontol (1977) 0.80
Theoretical note: tests of synergy in sweetener mixtures. Chem Senses (1998) 0.79
Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol (2013) 1.94
Vestibular schwannoma: surgery or gamma knife radiosurgery? A prospective, nonrandomized study. Neurosurgery (2009) 1.77
Vestibular schwannomas: clinical results and quality of life after microsurgery or gamma knife radiosurgery. Neurosurgery (2005) 1.16
Hydroxyl radical reaction with trans-resveratrol: initial carbon radical adduct formation followed by rearrangement to phenoxyl radical. J Phys Chem B (2012) 1.10
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci (2006) 1.06
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci (2007) 1.00
Comparison of flavonoids and isoflavonoids as antioxidants. J Agric Food Chem (2009) 0.98
Puerarin and conjugate bases as radical scavengers and antioxidants: molecular mechanism and synergism with beta-carotene. J Agric Food Chem (2007) 0.98
Nitric oxide and myoglobins. Chem Rev (2002) 0.94
Breastfeeding facilitates acceptance of a novel dietary flavour compound. Clin Nutr (2009) 0.93
Release of peppermint flavour compounds from chewing gum: effect of oral functions. Physiol Behav (2004) 0.93
Transparent films based on PLA and montmorillonite with tunable oxygen barrier properties. Biomacromolecules (2012) 0.92
Dietary composition and contaminants in north Greenland, in the 1970s and 2004. Sci Total Environ (2006) 0.92
Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chem (2012) 0.91
Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on alpha-tocopherol in homogeneous solutions of peroxidating methyl linoleate. J Agric Food Chem (2002) 0.90
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci (2013) 0.90
Untreated vestibular schwannomas: vertigo is a powerful predictor for health-related quality of life. Neurosurgery (2006) 0.89
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci (2004) 0.89
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation. Meat Sci (2008) 0.89
Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. J Agric Food Chem (2005) 0.87
Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage. Meat Sci (2007) 0.87
Mechanism of nitrosylmyoglobin autoxidation: temperature and oxygen pressure effects on the two consecutive reactions. Chemistry (2004) 0.87
Serving styles of raw snack vegetables. What do children want? Appetite (2012) 0.86
Olfactory working memory: effects of verbalization on the 2-back task. Mem Cognit (2011) 0.86
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. Am J Clin Nutr (2003) 0.86
Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions. J Agric Food Chem (2008) 0.86
Short-term results using Kurz titanium ossicular implants. Eur Arch Otorhinolaryngol (2006) 0.85
Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Sci (2005) 0.85
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci (2012) 0.85
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women. J Nutr (2003) 0.85
Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry. J Agric Food Chem (2012) 0.85
Cost effectiveness of adding 7-valent pneumococcal conjugate (PCV-7) vaccine to the Norwegian childhood vaccination program. Vaccine (2006) 0.84
Long-term hearing result using Kurz titanium ossicular implants. Eur Arch Otorhinolaryngol (2012) 0.83
Reaction dynamics of flavonoids and carotenoids as antioxidants. Molecules (2012) 0.83
Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology (2008) 0.83
Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci (2004) 0.83
Light-induced oxidation of unsaturated lipids as sensitized by flavins. J Phys Chem B (2010) 0.83
Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran. Free Radic Res (2006) 0.83
Evaluation of activity of selected antioxidants on proteins in solution and in emulsions. Free Radic Res (2005) 0.83
Pseudoperoxidase activity of myoglobin: kinetics and mechanism of the peroxidase cycle of myoglobin with H2O2 and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonate) as substrates. J Agric Food Chem (2003) 0.82
Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil. J Agric Food Chem (2006) 0.82
Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children. Clin Nutr (2011) 0.82
Effects of gold coating on experimental implant fixation. J Biomed Mater Res A (2009) 0.82
Differential transfer of dietary flavour compounds into human breast milk. Physiol Behav (2008) 0.82
Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix. Biotechnol Prog (2007) 0.81
Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham. Meat Sci (2006) 0.81
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Sci (2003) 0.81
Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation. J Agric Food Chem (2005) 0.81
Structural analysis of hydroperoxy- and epoxy-triacylglycerols by liquid chromatography mass spectrometry. Chem Phys Lipids (2004) 0.81
Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study. J Agric Food Chem (2006) 0.81
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Sci (2008) 0.81
Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol. J Agric Food Chem (2009) 0.81
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems. J Agric Food Chem (2007) 0.81
Silver-palladium surfaces inhibit biofilm formation. Appl Environ Microbiol (2009) 0.80
Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. J Agric Food Chem (2004) 0.80
Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS. J Agric Food Chem (2011) 0.80
Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation. J Agric Food Chem (2008) 0.80
Light-induced oxidation of tryptophan and histidine. Reactivity of aromatic N-heterocycles toward triplet-excited flavins. J Am Chem Soc (2009) 0.80
Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable. Appetite (2012) 0.80
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups. J Agric Food Chem (2008) 0.80
Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate. Food Chem (2012) 0.80
Effects of organohalogen pollutants on haematological and urine clinical-chemical parameters in Greenland sledge dogs (Canis familiaris). Ecotoxicol Environ Saf (2007) 0.80
Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconate. Food Funct (2014) 0.80
Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays. J Agric Food Chem (2009) 0.80
Cobalt release from inexpensive jewellery: has the use of cobalt replaced nickel following regulatory intervention? Contact Dermatitis (2010) 0.80
Calcium binding to dipeptides of aspartate and glutamate in comparison with orthophosphoserine. J Agric Food Chem (2013) 0.79
The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry. J Agric Food Chem (2003) 0.79
The impact of sensory quality of pork on consumer preference. Meat Sci (2007) 0.79
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links. Biochem J (2008) 0.79
Food for patients at nutritional risk: a model of food sensory quality to promote intake. Clin Nutr (2012) 0.79
Comparison of sensory specific satiety and sensory specific desires to eat in children and adults. Appetite (2011) 0.79
Eating a rainbow. Introducing vegetables in the first years of life in 3 European countries. Appetite (2013) 0.79
Efficiency of natural phenolic compounds regenerating alpha-tocopherol from alpha-tocopheroxyl radical. J Agric Food Chem (2007) 0.78
Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains. J Inorg Biochem (2005) 0.78
Thermodynamic versus kinetic control of antioxidant synergism between β-carotene and (iso)flavonoids and their glycosides in liposomes. J Agric Food Chem (2010) 0.78
Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct (2013) 0.78
Baicalin in radical scavenging and its synergistic effect with beta-carotene in antilipoxidation. J Agric Food Chem (2009) 0.78
Water activity-temperature state diagrams of freeze-dried Lactobacillus acidophilus (La-5): influence of physical state on bacterial survival during storage. Biotechnol Prog (2009) 0.78
Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J Agric Food Chem (2009) 0.78
In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure. J Agric Food Chem (2007) 0.78
Appetitive long-term taste conditioning enhances human visually evoked EEG responses. Behav Brain Res (2013) 0.78
Flavor release measurement from gum model system. J Agric Food Chem (2004) 0.78
Characterization of peroxides formed by riboflavin and light exposure of milk. Detection of urate hydroperoxide as a novel oxidation product. J Agric Food Chem (2010) 0.78
Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet. J Dairy Res (2004) 0.78
Fast regeneration of carotenoids from radical cations by isoflavonoid dianions: importance of the carotenoid keto group for electron transfer. J Phys Chem A (2010) 0.78
Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates. J Agric Food Chem (2008) 0.78
The role of novelty detection in food memory. Acta Psychol (Amst) (2011) 0.78
Impaired auditory attention skills following middle-ear infections. Child Neuropsychol (2005) 0.78
Formation and hydrolysis of triacylglycerol and sterols epoxides: role of unsaturated triacylglycerol peroxyl radicals. Free Radic Biol Med (2004) 0.78
Radical cation generation from singlet and triplet excited states of all-trans-lycopene in chloroform. Photochem Photobiol (2004) 0.78
Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols. J Agric Food Chem (2014) 0.78
Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin. Meat Sci (2005) 0.78
β-carotene radical cation addition to green tea polyphenols. Mechanism of antioxidant antagonism in peroxidizing liposomes. J Agric Food Chem (2011) 0.77
Chain length effects in isoflavonoid daidzein alkoxy derivatives as antioxidants: a quantum mechanical approach. J Agric Food Chem (2011) 0.77