Karolkowski相关文献与解析，生知库 | 链接生命科学的每一步

TAS1R2/TAS1R3 Single-Nucleotide Polymorphisms Affect Sweet Taste Receptor Activation by Sweeteners: The SWEET Project.

TAS1R2/TAS1R3 单核苷酸多态性影响甜味剂对甜味受体的激活：SWEET 项目

期刊:Nutrients

影响因子:5

doi:10.3390/nu17060949

Belloir Christine, Jeannin Mathilde, Karolkowski Adeline, Briand LoÃ¯c

其它

发表日期：2025

文献求助收藏

Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors

谷胱甘肽作为味觉调节剂：与鲜味和甜味受体相互作用的分子机制

期刊:Food Chemistry Molecular Sciences

影响因子:4.7

doi:10.1016/j.fochms.2025.100319

Cornut, Clémence; Karolkowski, Adeline; Lalis, Maxence; Thomas, Antoine; Menin, Rudy; Topin, Jérémie; Briand, Loïc; Belloir, Christine

信号转导

发表日期：2025

文献求助收藏

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

豆类苦味和涩味相关的非挥发性化合物：综述

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules28083298

Karolkowski, Adeline; Belloir, Christine; Briand, Loïc; Salles, Christian

发表日期：2023

文献求助收藏

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

蚕豆（Vicia faba L. minor）苦味：非靶向代谢组学方法突出非挥发性成分的影响

期刊:Metabolites

影响因子:3.4

doi:10.3390/metabo13080964

Adeline Karolkowski, Emmanuelle Meudec, Antoine Bruguière, Anne-Claire Mitaine-Offer, Emilie Bouzidi, Loïc Levavasseur, Nicolas Sommerer, Loïc Briand, Christian Salles

代谢

发表日期：2023

文献求助收藏

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

热处理、品种和配方会改变含蚕豆（Vicia faba L. minor）蛋白浓缩物的凝胶的感官特性和消费者接受度。

期刊:Foods

影响因子:5.1

doi:10.3390/foods11193018

Karolkowski, Adeline; Martin, Christophe; Bouzidi, Emilie; Albouy, Jean-François; Levavasseur, Loïc; Briand, Loïc; Salles, Christian

发表日期：2022

文献求助收藏

Sweet and umami TAS1R receptors: from molecular recognition to physiological function

甜味和鲜味TAS1R受体：从分子识别到生理功能

TAS1R2/TAS1R3 Single-Nucleotide Polymorphisms Affect Sweet Taste Receptor Activation by Sweeteners: The SWEET Project.

TAS1R2/TAS1R3 单核苷酸多态性影响甜味剂对甜味受体的激活：SWEET 项目

Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors

谷胱甘肽作为味觉调节剂：与鲜味和甜味受体相互作用的分子机制

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

豆类苦味和涩味相关的非挥发性化合物：综述

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

蚕豆（Vicia faba L. minor）苦味：非靶向代谢组学方法突出非挥发性成分的影响

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

热处理、品种和配方会改变含蚕豆（Vicia faba L. minor）蛋白浓缩物的凝胶的感官特性和消费者接受度。