review Open AccessTop 10% cited
Bitter taste, phytonutrients, and the consumer: a review
American Journal of Clinical Nutrition · 2000 · Vol. 72(6) · pp. 1424–1435
Adam Drewnowski✉(University of Washington)Carmen Gomez-Carneros(Fred Hutch Cancer Center)
Biochemical Analysis and Sensing TechniquesSeed and Plant BiochemistryPhytochemicals and Antioxidant ActivitiesAstringentIsoflavonesFood sciencePolyphenolTasteBitter tasteHealth benefitsBiologyBiotechnologyTraditional medicine
MeSH terms
Cardiovascular DiseasesFlavonoidsFoodFood AnalysisFood PreferencesHumansNeoplasmsPhenolsPlant ProteinsTasteIsothiocyanatesFood Industry
Citations
1,319
FWCI
11.64
field-weighted impact
References
167
Percentile
99%
vs. same field & year
Citations per year
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References
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Journal of Agricultural and Food Chemistry · 1994 · 998 citations
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices
Journal of Agricultural and Food Chemistry · 1993 · 893 citations
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
Journal of the Science of Food and Agriculture · 1999 · 383 citations
Handbook of Sensory Physiology
British Journal of Ophthalmology · 1975 · 7,186 citations
Why Americans Eat What They Do
Journal of the American Dietetic Association · 1998 · 1,540 citations
Vegetables, Fruit, and Cancer Prevention
Journal of the American Dietetic Association · 1996 · 2,119 citations
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