Results 51 to 60 of about 1,303 (175)

Sodium reduction in foods: Challenges and strategies for technical solutions

Journal of Food Science, Volume 88, Issue 3, Page 885-900, March 2023., 2023
Abstract In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food‐related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food ...
Niklas Lorén, Jun Niimi, Evelina Höglund, Rickard Albin, Elisabet Rytter, Karin Bjerre, Tim Nielsen   +6 more
wiley   +1 more source

Is fat the sixth taste primary? Evidence and implications [PDF]

, 2015
Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Andrew Costanzo, Russell Keast
core   +1 more source

The effects of comorbidities on the change of taste and smell in COVID‐19 patients

Laryngoscope Investigative Otolaryngology, Volume 8, Issue 1, Page 25-33, February 2023., 2023
COVID‐19 patients with high blood pressure, lung disease, or sinus problems, or neurological diseases exhibited worse self‐reported smell loss, but no differences in the smell or taste recovery. COVID‐19 patients with seasonal allergy/hay fever had greater loss of smell and taste, poorer smell and taste recovery.
Jingguo Chen, Baibing Mi, Miaojia Yan, Yutong Wang, Kang Zhu, Chao Yu, Yanni Zhang, Sachiko Koyama, Xiaoyong Ren   +8 more
wiley   +1 more source

Chemesthesis and the chemical senses as components of a "chemofensor complex". [PDF]

Chemical Senses, 2012
An important function of the chemical senses is to warn against dangerous biological and chemical agents in the environment. The discovery in recent years of "taste" receptor cells outside the oral cavity that appear to have protective functions has raised new questions about the nature and scope of the chemical senses in general and of chemesthesis in
B. Green
semanticscholar   +3 more sources

Variation in thermally induced taste response across thermal tasters [PDF]

, 2018
Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature.
Anna Thomas, Bajec, Bajec, Bajec, Bartoshuk, Bartoshuk, Bartoshuk, Clark, Cruz, Epke, Garcia-bailo, Gardener, Green, Green, Green, Hort, Joanne Hort, Lawless, Lawless, Martha Skinner, Pickering, Pickering, Pickering, Pickering, Pickering, Rebecca Ford, Roper, Sally Eldeghaidy, Shahbake, Skinner, Susan Francis, Talavera, Talavera, Timo Giesbrecht, Yang, Yang   +35 more
core   +2 more sources

Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms [PDF]

, 2021
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness.
Bakke, Alyssa J., Bouysset, Cédric, Farruggia, Michael C., Gerkin, Richard C., Joseph, Paule V., Kelly, Christine E., Ohla, Kathrin, Pellegrino, Robert, Pepino, Marta Y., Soler, Graciela M., Steele, Kimberley E., Veldhuizen, Maria G.   +11 more
core   +1 more source

Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps [PDF]

, 2016
This research investigated the effect of modifying the aftertaste of potato crisps on (1) temporal sensory perception and (2) appetite using three mouthwash conditions (no mouthwash, a water mouthwash, and a menthol mouthwash).
Dible, Victoria A., Grigor, John M.V., Horner, Katy M., Hutchings, Scott C., O'Riordan, Dolores   +4 more
core   +2 more sources

Individual Factors in Nasal Chemesthesis [PDF]

Chemical Senses, 2002
Population variability in nasal irritant (chemesthesic) sensitivity has been postulated by both clinicians and epidemiologists studying indoor and ambient air pollution. Among experimentalists, however, limited attention has been paid to variance in this trait. Candidate susceptibility markers include age, gender, presence or absence of nasal allergies
openaire   +2 more sources

Intranasal Chemosensory Lateralization Through the Multi-Electrode Transcutaneous Electrical Nasal Bridge Stimulation

IEEE Access, 2023
Numerous studies have been conducted on display techniques for intranasal chemosensory perception. However, a limited number of studies have focused on the presentation of sensory spatial information.
Ayari Matsui, Tomohiro Amemiya, Takuji Narumi, Kazuma Aoyama   +3 more
doaj   +1 more source

From chills to chilis: mechanisms for thermosensation and chemesthesis via thermoTRPs. [PDF]

Current Opinion in Neurobiology, 2007
Six highly temperature-sensitive ion channels of the transient receptor potential (TRP) family have been implicated to mediate temperature sensation. These channels, expressed in sensory neurons innervating the skin or the skin itself, are active at specific temperatures ranging from noxious cold to burning heat.
M. Bandell, Lindsey J. Macpherson, A. Patapoutian   +2 more
semanticscholar   +3 more sources