citric acid, 77-92-9

Articles:

PubMed:	Effect of pretreatments on extraction of pigment from marigold flower.
PubMed:	Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.
PubMed:	Acidic Organic Compounds in Beverage, Food, and Feed Production.
PubMed:	Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit.
PubMed:	Impact of roasting time on the sensory profile of arabica and robusta coffee.
PubMed:	Taste loss in hospitalized multimorbid elderly subjects.
PubMed:	New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:	Genetic analysis of chemosensory traits in human twins.
PubMed:	Elucidating the formation pathway of the off-flavor compound 6-propylbenzofuran-7-ol.
PubMed:	The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
PubMed:	Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.
PubMed:	Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.).
PubMed:	The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
PubMed:	Identification and characterization of genes related to the production of organic acids in yeast.
PubMed:	Enhancement of retronasal odors by taste.
PubMed:	Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.
PubMed:	Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").
PubMed:	Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403.
PubMed:	Reconciling sensory cues and varied consequences of avian repellents.
PubMed:	Chemical and instrumental approaches to cheese analysis.
PubMed:	Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.
PubMed:	Chitosan coating improves retention and redispersibility of freeze-dried flavor oil emulsions.
PubMed:	The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice.
PubMed:	Evaluation of the effect of upper complete denture on gustatory and olfactory senses.
PubMed:	Taste disorders and oral evaluation in patients undergoing allogeneic hematopoietic SCT.
PubMed:	High-temperature natural antioxidant improves soy oil for frying.
PubMed:	Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
PubMed:	Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
PubMed:	Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
PubMed:	Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
PubMed:	Potentiation of taste and extract stimuli in conditioned flavor preference learning.
PubMed:	The sensory interactions of organic acids and various flavors in ramen soup systems.
PubMed:	Relationship between physical properties and sensory attributes of carbonated beverages.
PubMed:	Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
PubMed:	Food color, flavor, and conditioned avoidance among red-winged blackbirds.
PubMed:	Elementary mode analysis to study the preculturing effect on the metabolic state of Lactobacillus rhamnosus during growth on mixed substrates.
PubMed:	Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:	Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.
PubMed:	On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
PubMed:	Chemesthesis and taste: evidence of independent processing of sensation intensity.
PubMed:	Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions.
PubMed:	Quantitative taste evaluation of total enteral nutrients.
PubMed:	Sour taste preferences of children relate to preference for novel and intense stimuli.
PubMed:	'Thermal taste' predicts higher responsiveness to chemical taste and flavor.
PubMed:	Severe hypotension during hemofiltration in an uremic patient with metabolic alkalosis.
PubMed:	Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation.
PubMed:	Age-associated increases in intensity discrimination for taste.
PubMed:	Conditioned acceptance and preference but not altered taste reactivity responses to bitter and sour flavors paired with intragastric glucose infusion.
PubMed:	The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.
PubMed:	II. Glutamine and glutamate.
PubMed:	Sweet and sour preferences during childhood: role of early experiences.
PubMed:	Ethanol flavor preference conditioned by intragastric carbohydrate in rats.
PubMed:	Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
PubMed:	Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:	An opioid receptor antagonist, naltrexone, does not alter taste and smell responses in humans.
PubMed:	Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:	Clinical validation of the Helikit: a 13C urea breath test used for the diagnosis of Helicobacter pylori infection.
PubMed:	Factors affecting the perception of naturalness and flavor strength in citrus drinks.
PubMed:	Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni.
PubMed:	Increased flavor acceptance and preference conditioned by the postingestive actions of glucose.
PubMed:	Relation between saliva flow and flavor release from chewing gum.
PubMed:	Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures.
PubMed:	Flavor preferences conditioned by intragastric infusions of dilute polycose solutions.
PubMed:	Microbial biocatalysis in the generation of flavor and fragrance chemicals.
PubMed:	Flavor preference produced by intragastric polycose infusions in rats using a concurrent conditioning procedure.
PubMed:	Clinical evaluation of a citric acid inhaler for smoking cessation.
PubMed:	Changes in taste and flavor in aging.
PubMed:	Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
PubMed:	Parabrachial gustatory neural responses to monosodium glutamate ingested by awake rats.
PubMed:	Development of a citric acid aerosol as a smoking cessation aid.
PubMed:	Influence of the sense of taste on broiler chick feed consumption.
PubMed:	Flavor preferences in malnourished Mexican infants.
PubMed:	[Intermediate moisture foods: polysaccharide and protein gels].