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Objective assessment of long-term impact of COVID-19 on multiple sensory functions. [PDF]
BMC MedOdeh A +14 more
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Exploring neurogastronomy: an analysis using the word association test and free word association. [PDF]
Front PsycholUçuk C, Süzer Ö, Spence C.
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Current Biology, 2023
In his book on the ecology of perception (An Immense World: How Animal Senses Reveal the Hidden, 2022), science writer Ed Yong emphasizes the simplicity of taste. He writes: "Taste, then, is the simpler sense. As we've seen, smell covers a practically infinite selection of molecules with an indescribably vast range of characteristics, which the nervous
openaire +2 more sources
In his book on the ecology of perception (An Immense World: How Animal Senses Reveal the Hidden, 2022), science writer Ed Yong emphasizes the simplicity of taste. He writes: "Taste, then, is the simpler sense. As we've seen, smell covers a practically infinite selection of molecules with an indescribably vast range of characteristics, which the nervous
openaire +2 more sources
2022
This chapter demonstrates how integrating isotopic analyses and more traditional zooarchaeological methods can help to bridge the gap between theory and practice by exploring variation in the management and distribution of faunal resources recovered from disparate socio-economic spheres of consumption at the palatial settlement of Mycenae, Greece ...
Gypsy Price, Kim Shelton, John Krigbaum
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This chapter demonstrates how integrating isotopic analyses and more traditional zooarchaeological methods can help to bridge the gap between theory and practice by exploring variation in the management and distribution of faunal resources recovered from disparate socio-economic spheres of consumption at the palatial settlement of Mycenae, Greece ...
Gypsy Price, Kim Shelton, John Krigbaum
openaire +1 more source
British Dental Journal, 1993
When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
openaire +2 more sources
2012
Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful ...
María Mercedes, Galindo +4 more
openaire +2 more sources
Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful ...
María Mercedes, Galindo +4 more
openaire +2 more sources