Results 31 to 40 of about 617,738 (364)
medRxiv, 2020 Importance: A strategy for preventing further spread of the ongoing COVID-19 epidemic is to detect infections and isolate infected individuals without the need of extensive bio-specimen testing.
C. Menni +12 more
semanticscholar +1 more source
Is fat the sixth taste primary? Evidence and implications [PDF]
, 2015 Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Russell Keast +2 more
core +1 more source
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Molecules, 2020 Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide ...
Susana Soares +5 more
semanticscholar +1 more source
i-Perception, 2015 Previous research has demonstrated that typefaces can convey meaning over-and-above the actual semantic content of whatever happens to be written. Here, we demonstrate for the first time that people match basic taste words (sweet, sour, salty, and bitter) to typefaces varying in their roundness versus angularity.
Spence, Charles +3 more
openaire +4 more sources
A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function—The “Seven-iTT”
Life, 2022 Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients’ taste function with rapidity and reliability.
Mariano Mastinu +6 more
doaj +1 more source
Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals
Molecules, 2021 This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals.
Carolina Muñoz-González +4 more
doaj +1 more source
Spices, Seasonings, and Flavors — Achieving the Desired Result
Meat and Muscle Biology, 2022 Creating a meat entree that provides a pleasant gastronomic experience is a combination of art, science, and technology. Spices and flavorings are used to achieve that experience, each contributing to the overall taste that is often unique to the region ...
James W. Lamkey
doaj +2 more sources
CHARACTERIZATION OF UMAMI TASTE SENSITIVITY IN CHILDREN WITH AND WITHOUT CANCER [PDF]
, 2014 INTRODUCTION: The umami taste comes from glutamate and 5 ribonucleotides including inosinate and guanylate, which appear naturally in many foods. It can be identified by monosodium glutamate, being considered as a subtle taste, but blending well with ...
Elman Ilana +3 more
core +1 more source
Cell & Bioscience, 2023 Background Various renal abnormalities, including hydronephrosis, polycystic kidney disease, and hydroureter, have been reported, and these abnormalities are present in DiGeorge syndrome, renal dysplasia, and acute kidney failure.
Jong-Min Lee +5 more
doaj +1 more source
European Psychiatry, 2023 Introduction Use of lumateperone in reduction of aggression in patients with both autism spectrum disorder and intermittent explosive disorder has not heretofore been described.
N. Mehdiratta +3 more
doaj +1 more source