Evaluation of the bitterness of clarithromycin by a taste sensor

机译：通过味觉传感器评估克拉霉素的苦味

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The purpose of this study was to evaluate thernability of a quantitative prediction method using arntaste sensor to determine the bitterness ofrnclarithromycin powder suspensions of variousrnconcentrations and of a commercial clarithromycinrndry syrup product (Clarith? dry syrup, TaishornPharmaceutical Co., Ltd., Tokyo).

机译：这项研究的目的是评估使用arntaste传感器确定各种浓度的克拉霉素粉末悬浮液和市售克拉霉素干糖浆产品（Clarith？干糖浆，TaishornPharmaceutical Co.，Ltd。，东京）的苦味的定量预测方法的可行性。

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来源
《Controlled Release Society 31st annual meeting transactions: abstracts》|2004年|1-2|共2页
会议地点 Honolulu HI(US)
作者
Eriko Tsuji; Atsu Tanigake; Yohko Miyanaga; Tazuko Ogawa; Takahiro Uchida;
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Faculty of Pharmaceutical Sciences Mukogawa Women's Universityrntakahiro@mwu.mukogawa-u.ac.jp;

Faculty of Pharmaceutical Sciences Mukogawa Women's University;

Faculty of Pharmaceutical Sciences Mukogawa Women's University;

Faculty of Pharmaceutical Sciences Mukogawa Women's University;

Faculty of Pharmaceutical Sciences Mukogawa Women's University;

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专利

1. The Bitterness Intensity of Clarithromycin Evaluated by a Taste Sensor [J] . Atsu Tanigake, Yohko Miyanaga, Tomoko Nakamura, Chemical and Pharmaceutical Bulletin . 2003,第11期

机译：味觉传感器评估克拉霉素的苦味强度
2. Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride [J] . Rui-xin Liu, Xiao-jie Gao, Jun-ming Wang, Sensors and materials . 2017,第1期

机译：盐酸小ber碱联合抑味剂的传统味觉面板和味觉传感器掩盖苦味研究方法
3. The Utility of the Artificial Taste Sensor in Evaluating the Bitterness of Drugs: Correlation with Responses of Human TASTE2 Receptors (hTAS2Rs) [J] . Tamami Haraguchi, Takahiro Uchida, Miyako Yoshida, Chemical and Pharmaceutical Bulletin . 2018,第1期

机译：人工味觉传感器在评估药物苦味的实用程序：与人类TASTE2受体（hTAS2Rs）的反应的相关性。
4. Evaluation of the bitterness of clarithromycin by a taste sensor [C] . Controlled Release Society annual meeting . 2004

机译：味道传感器评估克拉霉素的苦味
5. Quantitative Analysis of Single-Nucleotide Polymorphism of Bitter Taste Trait [D] . ?Rowe, Marisa 2020

机译：苦味特性单核苷酸多态性的定量分析
6. A new strategy for taste masking of azithromycin antibiotic: development characterization and evaluation of azithromycin titanium nanohybrid for masking of bitter taste using physisorption and panel testing studies [O] . Fazli Amin, Shahzeb Khan, Syed Muhammad Hassan Shah, 2018

机译：阿奇霉素抗生素掩味的新策略：阿奇霉素钛纳米杂化物的开发表征和评估通过物理吸附和面板试验研究掩盖苦味
7. The Bitterness Intensity of Clarithromycin Evaluated by a Taste Sensor [O] . Atsu Tanigake, Yohko Miyanaga, Tomoko Nakamura, 2003

机译：由味道传感器评估克拉霉素的苦霉素的苦味强度

Evaluation of the bitterness of clarithromycin by a taste sensor

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