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The evolution of sour taste [PDF]
Proceedings of the Royal Society B: Biological Sciences, 2022 The evolutionary history of sour taste has been little studied. Through a combination of literature review and trait mapping on the vertebrate phylogenetic tree, we consider the origin of sour taste, potential cases of the loss of sour taste, and those factors that might have favoured changes in the valence of sour taste—from aversive to appealing.
Paul Breslin +2 more
exaly +6 more sources
Comparative Analysis of Microbial Community and Metabonomics in Traditional Sour Meat from Different Regions of China [PDF]
FoodsTo characterize the microbial communities and metabolomic profiles of traditional sour meat from different regions of China, sour meat samples collected from Guangxi, Hunan, Guizhou, and Yunnan, together with laboratory-prepared sour meat (LSM), were ...
Qing Guo +6 more
doaj +2 more sources
Frontiers in Psychiatry, 2023 IntroductionEpisodes of eating great quantities of extremely sweet and often aversive tasting food are a hallmark of bulimia nervosa. This unique eating pattern led researchers to seek and find differences in taste perception between patients and healthy
Daphna Bardin Armon +8 more
doaj +1 more source
Frontiers in Nutrition, 2021 Single nucleotide polymorphisms (SNPs) in taste receptors influence dietary choices that contribute to health and quality of life. Individual differences in sour taste perception and preference have been linked to heritable genetics, yet the impact of ...
Celeste Ferraris +11 more
doaj +1 more source
Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
Beverages, 2023 The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria.
Vanesa Postigo +2 more
doaj +1 more source
Phytochemicals and Inflammation: Is Bitter Better?
Plants, 2022 The taste of a herb influences its use in traditional medicine. A molecular basis for the taste-based patterns ruling the distribution of herbal (ethno) pharmacological activities may not be excluded.
Dorin Dragoș +3 more
doaj +1 more source
The Effect of Concentration of Paranitrophenol on Efficiency of the Aerobic Biological Wastewater Treatment and the Production of Excess Sludge [PDF]
علوم و مهندسی آب و فاضلاب, 2018 The aim of this study is to reduce p-nitrophenol from wastewater using an SBR reactor for biological treatment of sewage and to study the effect of concentration of p-nitrophenol in wastewater on reduction of biomass production and sludge volume index ...
Naghmeh Orooji +3 more
doaj +1 more source
Mixed-Culture Metagenomics of the Microbes Making Sour Beer
Fermentation, 2021 Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous ...
Renan Eugênio Araujo Piraine +2 more
doaj +1 more source
OCCURRENCE AND PREVALENCE OF THE BACTERIAL ONION BULB ROT PATHOGENS IN EGYPT. [PDF]
Journal of Plant Protection and Pathology, 2011 Different bacterial strains were recorded as onion rot pathogens. The candidate strains in one region may differ from the other and it may be only one pathogen responsible of the infection in an area or a combination from different pathogens. The present
Huda Badr +4 more
doaj +1 more source
Selecting Technologies for Sour and Ultra‐Sour Gas Treating
ChemBioEng Reviews, 2023 AbstractAs the cleanest fossil fuel, natural gas plays a key role in the path towards renewables. Considering the increasing gas demand, rich CO2 and H2S gas reserves, in the past considered economically unviable, are becoming fruitful. However, the non‐conventional nature of this kind of gases, in addition to the potentially higher production cost ...
Spatolisano E. +3 more
openaire +2 more sources