PROP taster status and self-perceived food adventurousness influence food preferences

Journal of the American Dietetic Association

Volumn 104, Issue 4, 2004, Pages 543-549

  Ullrich, Natalia V ^a,b,d   Touger Decker, Riva ^c   O'sullivan Maillet, Julie ^b   Tepper, Beverly J ^a  

^a RUTGERS UNIVERSITY   (United States)

^b UNIVERSITY OF MEDICINE AND DENTISTRY OF NEW JERSEY   (United States)

^c Clinical Nutrition Program   (United States)

^d RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; PROPYLTHIOURACIL;

ADULT; ANALYSIS OF VARIANCE; ARTICLE; BITTER TASTE; COMMUNITY; CONTROLLED STUDY; FEMALE; FOOD PREFERENCE; HEALTH STATUS; HEALTH SURVEY; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; ODOR; PEPPER; PERCEPTION; PRINCIPAL COMPONENT ANALYSIS; SAMPLING; SCREENING; SELF REPORT; STANDARDIZATION;

ADOLESCENT; ADULT; ALCOHOL DRINKING; ANALYSIS OF VARIANCE; ANTIMETABOLITES; FACTOR ANALYSIS, STATISTICAL; FEMALE; FOOD PREFERENCES; FRUIT; HUMANS; MALE; MIDDLE AGED; PRINCIPAL COMPONENT ANALYSIS; PROPYLTHIOURACIL; TASTE; TASTE BUDS; TASTE THRESHOLD; VEGETABLES;

CAPSICUM; CAPSICUM FRUTESCENS;

EID: 1842422956     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2004.01.011     Document Type: Article

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