Taste recognition chemistry

Pure and Applied Chemistry

Volumn 69, Issue 4, 1997, Pages 659-666

  Shallenberger, Robert S ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011961559     PISSN: 00334545     EISSN: None     Source Type: Journal    
DOI: 10.1351/pac199769040659     Document Type: Article

References (29)

1. O. Lowenstein. The Senses, pp. 12-14, Penguin Books, Baltimore (1966).
2. G.J. Henning, In Gustation and Olfaction (G. Ohloff and A.F. Thomas, eds.)pp. 239-242. Academic Press, London and New York (1971).
3. P.A. Temussi, F. Lelji, and T. Tancredi. In Sweeteners. Discovery, molecular design, and chemoreception (D.E. Walters, F.T. Orthoefer, and G.E. Dubois, eds.) pp. 143-161. ACS Symposium series 450 (1991).
4. H. Rohse and H.-D. Belitz. In Sweeteners. Discovery, molecular design, and chemoreception (D.E. Walters, F.T. Orthoefer, and G.E. Dubois, eds.) pp. 176-192. ACS Symposium series 450 (1991).
5. J.C. Culbertson and E. Walters. In Sweeteners. Discovery, molecular design, and chemoreception (D.E. Walters, F.T. Orthoefer, and G.E. Dubois, eds.) pp. 214-223. ACS Symposium series 450 (1991).
6. J.-M. Tinti and C. Nofre. In Sweeteners. Discovery, molecular design, and chemoreception (D.E. Walters, F.T. Orthoefer, and G.E. Dubois, eds.) pp.206-213. ACS Symposium series 450, 1991.
7. R.S. Shallenberger. Taste Chemistry. 613 pp.Blackie Academic & Professional, London, (1993).
8. G. Cohn . Die Organischen Geschmackstoffe. F. Siemenroth, Berlin (1914).
9. E. Oertly and R.G. Myers. J. Am. Chem. Soc. 41, 344-7 (1919).
10. M.C. Bonneau. (1955) J. Chem. Educ. 72, 724-25 (1995).
11. S. Kodama. (1920). J. Tokyo Chem. Soc. 41, 495-534 (1920).
12. R.B Warfield, R.B. Abstr. Papers Am. Chem. Soc. 126th Meeting Div. Agric. and Food Chem., p. 15A (1954).
13. R.S. Shallenberger and T.E. Acree.Nature 216, 480-82 (1967).
14. R.S. Shallenberger, T.E. Acree and C.Y. Lee. Nature 221, 555-6 (1967).
15. L.N Ferguson and L.G. Childers. (1960). J. Org. Chem. 25, 1971-5 (1960).
16. L.B. Kier. J. Pharm. Sci. 61, 1394-7 (1972).
17. R.S. Shallenberger and M.G. Lindley. Food Chem. 2, 145-53 (1977).
18. M. A. Piutti. C.R. Acad. Sci., Paris 103, 134-7 (1886).
19. A.G. Ogston. Nature 162, 963 (1948).
20. R. Bentley. Molecular Assymmetry in Biology, Academic Press, New York (1969).
21. H. Weyl. Symmetry, pp. 4-5. Princton Univ. Press (1952).
22. H.-D. Belitz, W. Chen, H. Jugel, W. Stempfl and H. Wieser. In Flavour '81, (P. Schreier, Ed.) pp. 741-55. W. DeGruyter, Berlin (1981).
23. R.B Harvey . J. Am. Chem. Soc. 42, 712-4 (1920).
24. H. Kionka and F. Strätz, (1922). Arch. Exp. Path. 95, 241-57 (1922).
25. C. Pfaffmann, C. (1959). In Handbook of Physiology-Neurophysiology I. (J. Field, Ed.). Am. Physiol. Soc., Washington, DC, pp. 507-33 (1959).
26. R.S. Shallenberger. Advanced Sugar Chemistry, pp.64-68. Avi Pub. Co., Westport, CT (1982).
27. G.A. Jeffrey. In Sweet Taste Chemoreception. p.9 (M. Mathloutni, J.A. Kanters, and G.G. Birch, eds.) Elsevier Applied Sci., London (1993).
28. K. Kurihara. In Handbook of Sensory Physiology. IV. Chemical Senses. 2. Taste. pp. 363-78. (L.M. Beidler, Ed.). Springer-Verlag, Berlin (1971).
29. L.M. Bartoshuk, C. Murphy and C.T. Cleveland. Physiol. Behav. 21, 609-13 (1978).