Trial reportNutrients2019
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages.
Trial report in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Trial
- Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.Nutrients · 2021Trial
- Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status.Nutrients · 2020Trial
- Correlation Between theEpidemiologia (Basel, Switzerland) · 2026Article
- Personality traits are associated with the development and severity of chemosensory alterations during chemotherapy: a longitudinal study.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2026Article
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.Frontiers in nutrition · 2026Review
- Initiating Sensory Science Research in Space Conditions-Current Practices and Future Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area.Food quality and preference · 2025Article
- Gender, residence, and socioeconomic differences in the relationship of nutrition literacy with vegetable and fruit intake in adults.Frontiers in nutrition · 2025Article
- Investigating the Relationships between Taste Preferences and Beverage Intake in Preadolescents.Foods (Basel, Switzerland) · 2023Article
- The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors.International journal of environmental research and public health · 2022Article
- Alcohol Consumption by Italian and Spanish University Students in Relation to Adherence to the Mediterranean Diet and to the Food Neophobia: A Pilot Study.Healthcare (Basel, Switzerland) · 2022Article
- Article
- Food Preferences and Obesity.Endocrinology and metabolism (Seoul, Korea) · 2021Article
- Article
- Taste, Nutrition, and Health.Nutrients · 2020Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
Abstract
Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (
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Registered trials
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