From cell to beak: In-vitro and in-vivo characterization of chicken bitter taste thresholds

Molecules

Volumn 22, Issue 5, 2017, Pages

  Cheled Shoval, Shira ^a   Behrens, Maik ^b   Korb, Ayelet ^a   Di Pizio, Antonella ^a   Meyerhof, Wolfgang ^b   Uni, Zehava ^a   Niv, Masha Y ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

Avian; Bitter taste; Calciumimaging; Chicken; GgTas2r; In vitro; In vivo; T2R; Tas2r; Threshold

Indexed keywords

CAFFEINE; CATECHIN; ERYTHROMYCIN; G PROTEIN COUPLED RECEPTOR; LIGAND; NICOTINE; QUININE;

ANIMAL; AVOIDANCE BEHAVIOR; BEAK; CHEMISTRY; CHICKEN; GENE EXPRESSION; GENETIC TRANSFECTION; GENETICS; HEK293 CELL LINE; HUMAN; METABOLISM; TASTE ACUITY;

ANIMALS; AVOIDANCE LEARNING; BEAK; CAFFEINE; CATECHIN; CHICKENS; ERYTHROMYCIN; GENE EXPRESSION; HEK293 CELLS; HUMANS; LIGANDS; NICOTINE; QUININE; RECEPTORS, G-PROTEIN-COUPLED; TASTE THRESHOLD; TRANSFECTION;

EID: 85020230813     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22050821     Document Type: Article

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