Skip to main navigation
Skip to search
Skip to main content
Penn State Home
Help & FAQ
Home
Researchers
Research output
Research units
Equipment
Grants & Projects
Prizes
Activities
Search by expertise, name or affiliation
Propylthiouracil (PROP) Taste
D. J. Snyder
, V. B. Duffy
,
J. E. Hayes
, L. M. Bartoshuk
Food Science
Penn State Neuroscience Institute
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
8
Scopus citations
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Propylthiouracil (PROP) Taste'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Propylthiouracil
100%
Alcohol
50%
Blindness
50%
Tobacco Smoke
50%
Risk Factors
50%
Food Intake
50%
Long-term Health
50%
Alcohol Consumption
50%
Genetic Variability
50%
Sensory Perception
50%
Sensory Properties
50%
Food Preferences
50%
Food Science
Food Choice
100%
Sensory Properties
100%