Results 71 to 80 of about 478,616 (367)
The rooting issue for a lattice fermion formulation similar to staggered fermions but without taste mixing [PDF]
Phys.Rev.D77:105024,2008, 2008 To investigate the viability of the 4th root trick for the staggered fermion determinant in a simpler setting, we consider a two taste (flavor) lattice fermion formulation with no taste mixing but with exact taste-nonsinglet chiral symmetries analogous to the taste-nonsinglet $U(1)_A$ symmetry of staggered fermions. M.
arxiv +1 more source
Taurine promotes glucagon‐like peptide‐1 secretion in enteroendocrine L cells
FEBS Letters, EarlyView.Taurine, a sulfur‐containing amino acid, is likely taken up by enteroendocrine L cells via the taurine transporter. This process increases the levels of cytosolic ATP. The increase in intracellular Ca2+ concentrations and glucagon‐like peptide‐1 secretion through membrane depolarization is caused by the closure of ATP‐sensitive potassium channels ...
Yuri Osuga +6 more
wiley +1 more source
Construction of a bioluminescence-based assay for bitter taste receptors (TAS2Rs)
Scientific Reports, 2022 In humans, a family of 25 bitter taste receptors (TAS2Rs) mediates bitter taste perception. A common approach to characterize bitter causative agents involves expressing TAS2Rs and the appropriate signal transducers in heterologous cell systems, and ...
Shi Min Tan, Wei-Guang Seetoh
doaj +1 more source
Fragmented and Valuable: Following Sentiment Changes in Food Tweets [PDF]
Published in Smell, Taste, and Temperature Interfaces CHI 2021
workshop, 2021 We analysed sentiment and frequencies related to smell, taste and temperature expressed by food tweets in the Latvian language. To get a better understanding of the role of smell, taste and temperature in the mental map of food associations, we looked at such categories as 'tasty' and 'healthy', which turned out to be mutually exclusive.
arxiv
Taste symmetry breaking at finite temperature [PDF]
Eur. Phys. J. C (2012) 72: 2200, 2012 The breaking of the taste symmetry is studied in the temperature range between 140 MeV to 550 MeV. In order to investigate this violation we have calculated the screening masses of the various taste states fitting the exponential decay of the spatial correlators.
arxiv +1 more source
Flavour, 2015 An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, social sciences, as well as the arts each contributes their perspective on what we call taste.
openaire +3 more sources
FEBS Letters, EarlyView.The NlpC_P60 superfamily of peptidases is recognised by its key role in bacterial cell wall homeostasis. Recently, studies have also described the involvement of NlpC_P60‐like enzymes in bacterial competitive mechanisms and pathogenesis across several lineages.
Catharina dos Santos Silva +1 more
wiley +1 more source
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Foods, 2023 Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides.
Mariam Muradova +8 more
doaj +1 more source
SU(3) breaking and the pseudo-scalar spectrum in multi-taste QCD [PDF]
, 2017 Using the Sigma model to explore the lowest order pseudo-scalar spectrum with SU(3) breaking, this talk considers an additional exact "taste" symmetry to mimic species doubling. Rooting replicas of a valid approach such as Wilson fermions reproduces the desired physical spectrum.
arxiv +1 more source
Nutrients, 2018 There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste ...
R. Barragán +10 more
semanticscholar +1 more source