Biochemical Analysis and Sensing Techniques
Biochemical Analysis and Sensing Techniques is a research topic within Nutrition and Dietetics. Science Explorer counts 51k research works in it since 1950. 9.9% of them reached the world's top 10% most cited for their field and year.
This cluster of papers explores taste perception, focusing on sweet, bitter, and umami tastes, as well as the impact of artificial sweeteners on health, including glucose intolerance and metabolic effects. It also delves into the role of gut microbiota in taste perception and the genetic variations influencing taste sensitivity.
- Taste Receptors
- Sweet Taste
- Bitter Taste
- Artificial Sweeteners
- Gut Microbiota
- Glucose Intolerance
- Umami Taste
- Sensory Perception
- Metabolic Effects
- Health Implications
- Research works
- 51k fractional, since 1950
- In the world top 10%
- 5.1k per year above
- Top-10% rate
- 9.9% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +7% the tick is no change
- Largest producer
China
35% of the 10 largest, 2022-now
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