Acido (sapore) (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Acido (sapore)" in Italian language version.

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doi.org

dx.doi.org

E.R. da Conceicao Neta, et.al., A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles (PDF) ^{[collegamento interrotto]}, in Journal of Food Science, vol. 72, n. 6, 2007, pp. S352, DOI: 10.1111/j.1750-3841.2007.00400.x.
E.R. da Conceicao Neta, et.al., The Chemical and Physiology of Sour taste – A Review, in Journal of Food Science, vol. 72, n. 2, 2007, pp. R33–R38, DOI: 10.1111/j.1750-3841.2007.00282.x.
Rui Chang, Hang Waters e Emily Liman, A proton current drives action potentials in genetically identified sour taste cells, in Proc Natl Acad Sci U S A, vol. 107, n. 51, 2010, pp. 22320–22325, Bibcode:2010PNAS..10722320C, DOI:10.1073/pnas.1013664107, PMC 3009759, PMID 21098668.
YH Tu, An evolutionarily conserved gene family encodes proton-selective ion channels., in Science, vol. 359, n. 6379, 2018, pp. 1047–1050, Bibcode:2018Sci...359.1047T, DOI:10.1126/science.aao3264, PMC 5845439, PMID 29371428.
Djin Gie Liem e Julie A. Mennella, Heightened Sour Preferences During Childhood, in Chem Senses, vol. 28, n. 2, February 2003, pp. 173–180, DOI:10.1093/chemse/28.2.173, PMC 2789429, PMID 12588738.

harvard.edu

adsabs.harvard.edu

Rui Chang, Hang Waters e Emily Liman, A proton current drives action potentials in genetically identified sour taste cells, in Proc Natl Acad Sci U S A, vol. 107, n. 51, 2010, pp. 22320–22325, Bibcode:2010PNAS..10722320C, DOI:10.1073/pnas.1013664107, PMC 3009759, PMID 21098668.
YH Tu, An evolutionarily conserved gene family encodes proton-selective ion channels., in Science, vol. 359, n. 6379, 2018, pp. 1047–1050, Bibcode:2018Sci...359.1047T, DOI:10.1126/science.aao3264, PMC 5845439, PMID 29371428.

nih.gov

ncbi.nlm.nih.gov

Rui Chang, Hang Waters e Emily Liman, A proton current drives action potentials in genetically identified sour taste cells, in Proc Natl Acad Sci U S A, vol. 107, n. 51, 2010, pp. 22320–22325, Bibcode:2010PNAS..10722320C, DOI:10.1073/pnas.1013664107, PMC 3009759, PMID 21098668.
YH Tu, An evolutionarily conserved gene family encodes proton-selective ion channels., in Science, vol. 359, n. 6379, 2018, pp. 1047–1050, Bibcode:2018Sci...359.1047T, DOI:10.1126/science.aao3264, PMC 5845439, PMID 29371428.
Djin Gie Liem e Julie A. Mennella, Heightened Sour Preferences During Childhood, in Chem Senses, vol. 28, n. 2, February 2003, pp. 173–180, DOI:10.1093/chemse/28.2.173, PMC 2789429, PMID 12588738.

treccani.it

Acido, in Treccani.it – Enciclopedie on line, Roma, Istituto dell'Enciclopedia Italiana. URL consultato il 27 gennaio 2024.

usda.gov

ddr.nal.usda.gov

E.R. da Conceicao Neta, et.al., A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles (PDF) ^{[collegamento interrotto]}, in Journal of Food Science, vol. 72, n. 6, 2007, pp. S352, DOI: 10.1111/j.1750-3841.2007.00400.x.

wiley.com

onlinelibrary.wiley.com

E.R. da Conceicao Neta, et.al., The Chemical and Physiology of Sour taste – A Review, in Journal of Food Science, vol. 72, n. 2, 2007, pp. R33–R38, DOI: 10.1111/j.1750-3841.2007.00282.x.