Results 271 to 280 of about 104,927 (329)
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CORTICAL ORGANIZATION IN GUSTATION (MACACA MULATTA)
Journal of Neurophysiology, 1953M H, BAGSHAW, K H, PRIBRAM
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Flavour and Fragrance Journal, 2001
AbstractTaste is an essential component of flavour. Although taste carries fewer distinctive qualities than odour, it provides an essential base on which aroma builds to generate the widely varying flavour of our foods and beverages. The present review covers a wide range of perceptual/psychophysical topics on taste. The first section reviews the taste
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AbstractTaste is an essential component of flavour. Although taste carries fewer distinctive qualities than odour, it provides an essential base on which aroma builds to generate the widely varying flavour of our foods and beverages. The present review covers a wide range of perceptual/psychophysical topics on taste. The first section reviews the taste
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1994
Abstract A number of early Greek philosophers and naturalists discussed the sense of taste and the mechanisms thought to underlie it. One of the earliest was Alcmaeon, who lived in the fifth century B.C. He hypothesized that the tongue allowed taste particles to enter the sensorium through small pores on its surface.
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Abstract A number of early Greek philosophers and naturalists discussed the sense of taste and the mechanisms thought to underlie it. One of the earliest was Alcmaeon, who lived in the fifth century B.C. He hypothesized that the tongue allowed taste particles to enter the sensorium through small pores on its surface.
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2007
The evolutionary success of most mammalian species results in part from their ability to efficiently select nutrients in order to maintain energy, fluid and temperature homeostasis. It is shown that efficient ingestive behavior depends on several structures located in the mammalian cortex.
I.E. de Araujo +2 more
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The evolutionary success of most mammalian species results in part from their ability to efficiently select nutrients in order to maintain energy, fluid and temperature homeostasis. It is shown that efficient ingestive behavior depends on several structures located in the mammalian cortex.
I.E. de Araujo +2 more
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Gustation in oral submucous fibrosis
Indian Journal of Otolaryngology, 1981The sense of gustation was assessed in a group of fifty oral submucous fibrosis patients. About 24% showed some degree of impairment of taste sensation, which was shown to be related to the severity and extent of the disease. The possible reasons for the loss of gustation in oral submucous fibrosis are discussed.
N. K. Soni +4 more
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Imaging of Olfaction and Gustation
Nutrition Reviews, 2004Positron emission tomographic (PET) scanning can be used to assess the cortical processing of responses to different odorants in man. The olfactory bulb receives the first projections on an ipsilateral basis from the nose, but then the cortex and the limbic system respond bilaterally.
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Taste transduction: appetizing times in gustation
NeuroReport, 2003Taste receptors cells sample the chemical composition of ingested material in order to provide the initial sensory information to facilitate decisions regarding its eventual acceptance or rejection. Ion channels, ionotropic and metabotropic receptors have been implicated in the initial events of transduction but until recently their identification has ...
Timothy A, Gilbertson, John D, Boughter
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Gustation: Intersensory Experience Par Excellence
Perception, 2002On the face of it, basic tactile sensation might seem the only essential sensory requirement for the delivery of foods and beverages to the digestive system. In practice, however, the appropriate delivery of raw materials for the maintenance and repair of the body requires complex sensory and cognitive processes, such that flavour sensation arguably ...
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Genetic analyses of gustation in the fowl
Physiology & Behavior, 1982Preferences towards quinine sulfate (QS) and dextrose (DEX) were tested in purelines and reciprocal crosses of two lines of chickens that had undergone 22 generations of selection for high and low juvenile body weight. Parental line-F1 comparisons provided evidence for non-additive genetic variation for hedonic sensitivity towards QS and DEX, though in
G F, Barbato, P B, Siegel, J A, Cherry
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Gustation, Olfaction, and Deglutition
2012Interactions occur between the chemical senses and swallowing, in particular retronasal and orthonasal olfaction, as well as gustatory and trigeminal factors. The swallow is impacted differentially by mixed sensory stimuli, including the addition of visual stimuli, and manipulation of bolus taste and temperature.
Carmel Ryan, Thomas Hummel
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