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Effects of different <i>Forsythia suspensa</i> leaf drying methods on volatile profile, taste-active compounds, and functional properties of millet-forsythia biscuits. [PDF]

Front Nutr
Zhu J, Qin Y, Cui M, Shang Y, Li Y.
europepmc   +1 more source

Ribosomal Profiling of the Geniculate Ganglion Identifies the Receptor ALK as Critical for the Development and Maintenance of Oral Sensory Neurons. [PDF]

J Neurosci
Tang T, Martin LJ, Pierchala BA.
europepmc   +1 more source

Investigation on the Screening and Taste Mechanisms of Umami Peptides in Natural and Hydrolyzed Jinhua Ham. [PDF]

Foods
Cao J, Li Y, Tang H, Li H, Xu T, Zhao K, Chen J.   +6 more
europepmc   +1 more source

A taste of practice.

Nursing standard (Royal College of Nursing (Great Britain) : 1987), 2013
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Association between chemistry and taste of tea: A review

Trends in Food Science and Technology, 2020
Background Taste is an important factor in evaluating the quality of tea. The sweet and umami tastes are usually well-accepted for consumers, whereas the bitter and astringent tastes are usually undesired, but they are important for providing the complex
Liang Zhang, Qing-Qing Cao, Daniel Granato   +2 more
exaly   +2 more sources

Therapeutic potential of ectopic olfactory and taste receptors

Nature Reviews Drug Discovery, 2018
Sung-Joon Lee, Inge Depoortere, Hanns Hatt   +2 more
exaly   +2 more sources

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS.

Food Chemistry, 2022
Dynamic quantitative descriptive analysis and temporal dominance of sensations were used to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup. The results showed that umami and saltiness were the dominant taste of
Li Liang, Wen Duan, Jingcheng Zhang, Yan Huang, Yuyu Zhang, Baoguo Sun   +5 more
semanticscholar   +1 more source

Structural basis for strychnine activation of human bitter taste receptor TAS2R46

Science, 2022
Taste sensing is a sophisticated chemosensory process, and bitter taste perception is mediated by type 2 taste receptors (TAS2Rs), or class T G protein–coupled receptors.
Weixiu Xu, Lijie Wu, Shenhui Liu, Xiao Liu, Xiaoling Cao, Cui Zhou, Jinyi Zhang, You Fu, Yu Guo, Yiran Wu, Qiwen Tan, Ling Wang, Junlin Liu, Longquan Jiang, Zhongbo Fan, Yuan Pei, Jing Yu, Jianjun Cheng, Suwen Zhao, Xiaojiang Hao, Zhi-jie Liu, T. Hua   +21 more
semanticscholar   +1 more source

Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties.

Food Chemistry, 2021
Yield, taste quality, and cultivar utilisation improvements are important research topics in indica rice breeding. Herein, we compared the relative effectiveness and relationship of three taste evaluation methods, namely, chemical composition, Rapid ...
Hong Chen, Duo Chen, Lian-hua He, Tao Wang, Hui Lu, Fan Yang, F. Deng, Yong Chen, You-feng Tao, Min Li, Guiyong Li, W. Ren   +11 more
semanticscholar   +1 more source

Taste

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