標(biāo)題: Titlebook: Sweetness; Papers Presented at John Dobbing (Professor of Child Growth and Develo Conference proceedings 1987Latest edition Springer-Verla [打印本頁] 作者: 頻率 時(shí)間: 2025-3-21 18:48
書目名稱Sweetness影響因子(影響力)
書目名稱Sweetness影響因子(影響力)學(xué)科排名
書目名稱Sweetness網(wǎng)絡(luò)公開度
書目名稱Sweetness網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Sweetness被引頻次
書目名稱Sweetness被引頻次學(xué)科排名
書目名稱Sweetness年度引用
書目名稱Sweetness年度引用學(xué)科排名
書目名稱Sweetness讀者反饋
書目名稱Sweetness讀者反饋學(xué)科排名
作者: Spartan 時(shí)間: 2025-3-21 20:13
https://doi.org/10.1007/978-1-4471-1429-1childhood; diabetes; newborn; nutrition; obesity; research; metabolic disease作者: 閃光東本 時(shí)間: 2025-3-22 02:28 作者: 精確 時(shí)間: 2025-3-22 05:07
Neurophysiological Aspects of Sweetnessl which declines only as energy needs are met. In this chapter we will first describe the sensory code by which sweet stimuli are represented and then discuss the neural basis of the hedonic response to sweetness and its malleability by physiological need.作者: deviate 時(shí)間: 2025-3-22 09:05
Is Sweetness Unitary? An Evaluation of the Evidence for Multiple Sweetson’t all sweeteners taste alike? One possible answer is that various sweetener molecules can be discriminated from one another by non-sweet attributes (e.g., bitterness, slow onset, persistence of sweetness, etc.). Another possible answer is that sweetness itself varies across sweeteners.作者: 玉米棒子 時(shí)間: 2025-3-22 14:06 作者: 閑聊 時(shí)間: 2025-3-22 17:13 作者: 元音 時(shí)間: 2025-3-22 21:43 作者: Urea508 時(shí)間: 2025-3-23 04:27 作者: CRUMB 時(shí)間: 2025-3-23 05:35 作者: Microgram 時(shí)間: 2025-3-23 12:48 作者: prostatitis 時(shí)間: 2025-3-23 13:55
h with practical clinical applications.Presents a consistent.Signal transduction pathways are at the core of most biological processes and are critical regulators of heart physiology and pathophysiology.? The heart is both a transmitter and dynamic receptor of a variety of intracellular and extracel作者: Water-Brash 時(shí)間: 2025-3-23 20:38
Adam Drewnowskih with practical clinical applications.Presents a consistent.Signal transduction pathways are at the core of most biological processes and are critical regulators of heart physiology and pathophysiology.? The heart is both a transmitter and dynamic receptor of a variety of intracellular and extracel作者: Arthr- 時(shí)間: 2025-3-23 23:34 作者: medium 時(shí)間: 2025-3-24 06:20 作者: faucet 時(shí)間: 2025-3-24 07:46
D. A. Booth,M. T. Conner,S. Marieimprove cardiac function, and discussion of future directions.? Presented from a post-genomic perspective, this exciting book introduces important new ideas in cardiovascular systems biology.? It is an invaluable reference for cardiology researchers and practitioners..978-1-4899-9576-6978-1-4419-9461-5作者: freight 時(shí)間: 2025-3-24 13:31 作者: GULF 時(shí)間: 2025-3-24 17:56
improve cardiac function, and discussion of future directions.? Presented from a post-genomic perspective, this exciting book introduces important new ideas in cardiovascular systems biology.? It is an invaluable reference for cardiology researchers and practitioners..978-1-4899-9576-6978-1-4419-9461-5作者: 對(duì)手 時(shí)間: 2025-3-24 21:26
Adam Drewnowskiimprove cardiac function, and discussion of future directions.? Presented from a post-genomic perspective, this exciting book introduces important new ideas in cardiovascular systems biology.? It is an invaluable reference for cardiology researchers and practitioners..978-1-4899-9576-6978-1-4419-9461-5作者: 雄辯 時(shí)間: 2025-3-25 01:12 作者: glomeruli 時(shí)間: 2025-3-25 05:47 作者: Ingenuity 時(shí)間: 2025-3-25 07:40
0936-4072 d of other people‘s opinions and findings, so that what remains is refined and likely to be reliably contributory. Our book is meant to be a contribution to tha978-1-4471-1431-4978-1-4471-1429-1Series ISSN 0936-4072 作者: Pelvic-Floor 時(shí)間: 2025-3-25 13:15 作者: 職業(yè)拳擊手 時(shí)間: 2025-3-25 16:06 作者: 象形文字 時(shí)間: 2025-3-25 23:23 作者: Accomplish 時(shí)間: 2025-3-26 03:58 作者: CT-angiography 時(shí)間: 2025-3-26 04:48
of the cell surface, especially ion and molecular carriers and catalytic receptors that, once liganded and activated, initiate signal transduction pathways. Intracellular cascades of chemical reactions trigger the release of substances stored in cellular organelles and/or gene transcription and pro作者: Hyperopia 時(shí)間: 2025-3-26 09:04 作者: ERUPT 時(shí)間: 2025-3-26 13:10 作者: 埋伏 時(shí)間: 2025-3-26 20:27 作者: dragon 時(shí)間: 2025-3-26 21:34
Development of Sweet Tasters includes the perception of sweetness, which is almost universally described as a pleasant sensation. Thus for humans, and many other omnivorous and herbivorous species, sweet sugars are highly acceptable, stimulating ingestion (see Foman et al. 1983) and often preparatory reflexes for digestion as well (for review see Brand et al. 1982).作者: 廚房里面 時(shí)間: 2025-3-27 01:12
Sweetness and Eating Disorders(Garner and Garfinkel 1985). A critical challenge to understanding these disorders is the heterogeneity of subtypes and perhaps of etiologies. This heterogeneity argues against undimensional models of etiology (Striegel-Moore et al. 1986).作者: Aggrandize 時(shí)間: 2025-3-27 08:29
Chemical Aspects of Sweetnessweetener. Chemical and physicochemical interactions probably affect both the quality and the intensity of sweet taste response, and the molecular structure of a selected sweetener will govern both its suitability and stability in a particular food system. Much of the commercial interest in the subje作者: Trochlea 時(shí)間: 2025-3-27 12:57
Neurophysiological Aspects of Sweetnessl which declines only as energy needs are met. In this chapter we will first describe the sensory code by which sweet stimuli are represented and then discuss the neural basis of the hedonic response to sweetness and its malleability by physiological need.作者: insomnia 時(shí)間: 2025-3-27 16:20 作者: 羊齒 時(shí)間: 2025-3-27 17:56 作者: uncertain 時(shí)間: 2025-3-27 22:29
Attitudes Towards Sugar and Sweetness in Historical and Social Perspectiveeir own society views that relationship. In most Western societies sweetness, in much the same way as sex, has raised the question of whether the pursuit of pleasure per se is socially and ethically acceptable. In recent decades the trend has been towards increasing tolerance of sexual pleasure, eve作者: Ardent 時(shí)間: 2025-3-28 04:02 作者: 獨(dú)特性 時(shí)間: 2025-3-28 08:15 作者: 客觀 時(shí)間: 2025-3-28 11:38 作者: 極力證明 時(shí)間: 2025-3-28 18:13 作者: 懸掛 時(shí)間: 2025-3-28 19:49
Sweetness and Satietyweeteners, and heavy metal halides. Satiety according to the common, dictionary use refers to a glutted, unpleasant state following consumption of too much of something. However, satiety may also refer to a positive state which occurs as hunger is relieved. In scientific studies satiety generally re作者: 下垂 時(shí)間: 2025-3-29 00:22
Sweetness and ObesityPage and Friend 1978). According to USDA estimates for 1985, the average American consumed a total of 127.4 lb. (57.8 kg) of nutritive sweeteners, including 67.5 lb. (30.6 kg) of sucrose, consumed chiefly in processed foods and beverages. There is a popular belief that sugar is uniquely fattening. O作者: Synapse 時(shí)間: 2025-3-29 05:30
Sweetness and Eating Disorders the etiology of these disorders remains remarkably limited. Biological, psychological, and family/social environment theories have all been advanced (Garner and Garfinkel 1985). A critical challenge to understanding these disorders is the heterogeneity of subtypes and perhaps of etiologies. This he作者: Formidable 時(shí)間: 2025-3-29 09:46
Sweetness and Performancew with the Massachusetts Teacher of the Year began with the question “Do you think kids are eating too much sugar?”. Her reply emphasized that she doesn’t allow candy because it makes children jumpy and hyperactive. This response is typical of many parents. Many families independently undertake diet作者: headlong 時(shí)間: 2025-3-29 14:10
Sensory Sweetness Perception, Its Pleasantness, and Attitudes to Sweet Foodssses. “Sweetness” is an attribute of perceived taste and therefore it is a mental concept. It is generally considered to be an element of a complex taste percept, and because it is an element it is called a sensation.作者: HEPA-filter 時(shí)間: 2025-3-29 18:00
Sweetness and Satietyr to both a change in the palatability of foods, i.e. the hedonic response to foods, and to the satisfaction of the physiological need for food. In this review I will first discuss the changing hedonic response to sweetness and will then discuss the ability of different sugars and intense sweeteners to satisfy hunger and reduce food intake.作者: 征稅 時(shí)間: 2025-3-29 23:06 作者: Demulcent 時(shí)間: 2025-3-30 01:44
0936-4072 s due to the special way in which it was produced. All eighteen authors were asked to submit chapters which were then circulated to each of the others. Everyone was asked to write considered Commentaries on each chapter, with references where necessary, and these too were circulated to all the other作者: Console 時(shí)間: 2025-3-30 08:04 作者: CURT 時(shí)間: 2025-3-30 09:30
Sweetness, Sensuality, Sin, Safety, and Socialization: Some Speculationsar” connote pleasure and goodness in many domains. At one time in England and other countries when availability of sugar was limited, it was an admired, upper-class food, used only to sweeten the noble’s palate (Mintz 1985). The whiter, the purer, the better: a refined substance in more than one sense.作者: Irritate 時(shí)間: 2025-3-30 14:17 作者: resuscitation 時(shí)間: 2025-3-30 18:15
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10樓
