Results 151 to 160 of about 478,616 (367)
Nature, 2017 In mammals, taste buds typically contain 50–100 tightly packed taste-receptor cells (TRCs), representing all five basic qualities: sweet, sour, bitter, salty and umami.
Hojoon Lee +4 more
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Spin-taste representation of minimally doubled fermions from first principles: Karsten-Wilczek fermions [PDF]
arXivMinimally doubled fermions realize one pair of Dirac fermions on the lattice. Similarities to Kogut-Susskind fermions exist, namely, spin and taste degrees of freedom become intertwined, and a peculiar non-singlet chiral symmetry and ultralocality are maintained. However, charge conjugation, some space-time reflection symmetries and isotropy are broken
arxiv
The Relation of Taste-Buds to Their Nerve-Fibres [PDF]
, 1931 Theodore W. Torrey
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Taste symmetry violation at finite temperature [PDF]
PoS(Lattice 2012) 265, 2013 Symmetries play a distinctive role at the high temperature phase transition in QCD. Therefore the spectrum of screening masses has been investigated with emphasis on taste breaking. Although taste violation is an UV effect the relevant operators could be temperature dependent.
arxiv
Human receptors for sweet and umami taste
Proceedings of the National Academy of Sciences of the United States of America, 2002 The three members of the T1R class of taste-specific G protein-coupled receptors have been hypothesized to function in combination as heterodimeric sweet taste receptors.
Xiaodong Li +5 more
semanticscholar +1 more source
Heliyon, 2021 As one of the largest volume flavor ingredients, vanillin remains an attractive target for development of a cost-effective and sustainable process to manufacture. Presented here is newly available data on the production of vanillin via fermentation in an
Chad A. Hansen
doaj
Optimizing food taste sensory evaluation through neural network-based taste electroencephalogram channel selection [PDF]
arXivThe taste electroencephalogram (EEG) evoked by the taste stimulation can reflect different brain patterns and be used in applications such as sensory evaluation of food. However, considering the computational cost and efficiency, EEG data with many channels has to face the critical issue of channel selection.
arxiv
Are the taste‐buds of elasmobranchs endodermal in origin? [PDF]
, 1921 Margaret H. Cook, H. V. Neal
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, 2017 Recent advances in understanding the molecular basis of taste physiology in fish could open new opportunities to optimize feeding performance in aquaculture. This is particularly relevant at a time when alternative ingredients are being increasingly used,
S. Morais
semanticscholar +1 more source