Results 21 to 30 of about 332,147 (398)
Applied Food Research, 2023 Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the characteristics of
Hoda Hanem Mohamed Fadel +6 more
doaj +1 more source
Investigating the Link between Eating Attitudes, Taste and Odour Preferences and the Chemical Senses
Biology, 2023 Objectives: To examine if higher degrees of pathological eating attitudes in a non-clinical sample are associated with odour and taste perception and preferences based on psychophysical ratings.
Layla St Clair +2 more
doaj +1 more source
Journal of High Energy Physics, 2013 Abstract We show that a large mixing between the right-handed charm and top squarks (i) is allowed by low-energy flavour constraints; (ii) reduces the experimental bound on the stop mass; (iii) has a mild, but beneficial, effect on fine-tuning; (iv) leads to interesting signatures at the LHC not presently investigated by ...
Monika Blanke +4 more
openaire +3 more sources
Role of Insect and Mammal Glutathione Transferases in Chemoperception
Biomolecules, 2023 Glutathione transferases (GSTs) are ubiquitous key enzymes with different activities as transferases or isomerases. As key detoxifying enzymes, GSTs are expressed in the chemosensory organs.
Mathieu Schwartz +10 more
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Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Applied Sciences, 2022 Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products.
M. Wieczorek, Natalia Drabińska
semanticscholar +1 more source
International Archives of Otorhinolaryngology, 2021 Introduction Subjective chemosensory function can differ from measured function. Previous studies on olfactory assessment have found a positive correlation between subjective and measured scores.
Hans Jacob Nørgaard +1 more
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Effects of acoustic fMRI-noise on taste identification, liking, and intensity
Current Research in Behavioral Sciences, 2021 In this paper, we investigated the possible effect of loud, acoustic noise produced by an fMRI-scanner on gustatory perception compared to a silent setting.
Kristian Lykke Lorentzen +3 more
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Effects of hunger state on flavour pleasantness conditioning at home: Flavour–nutrient learning vs. flavour–flavour learning [PDF]
Appetite, 2007 This study examined acquired liking of flavour preferences through flavour-flavour and flavour-nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened (3% sucrose, 40 kcal), artificially sweetened (3 ...
Mobini, S. +2 more
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Journal of High Energy Physics, 2021 Abstract We consider a 5D extension of the DFSZ axion model that addresses both the axion quality and fermion mass hierarchy problems, and predicts flavour-dependent, off-diagonal axion-fermion couplings. The axion is part of a 5D complex scalar field charged under a U(1)PQ symmetry that is spontaneously broken in the bulk, and is ...
Quentin Bonnefoy +4 more
openaire +6 more sources
The Egyptian Journal of Otolaryngology, 2022 Objective To evaluate the feasibility of systematic observer training in drug-induced sedation endoscopy (DISE) interpretation. Methods Fifty DISE videos were randomly selected from a group of 200 videos of cohort of patients with OSA and/or snoring. The
Kasra Zainali-Gill +4 more
doaj +1 more source