Results 261 to 270 of about 63,538 (304)

Taste Intensity Perception in Aging

Journal of Gerontology, 1986
Men (n = 91) and women (n = 79) between the ages of 23 and 88 years made cross-modal matches of distance to the perceived intensity of aqueous solutions representing the four basic taste qualities. Traditional analysis, which characterizes age-group performance in terms of the slope of a group's psychophysical function, yielded results consistent with ...
J M, Weiffenbach, B J, Cowart, B J, Baum
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Alteration Pattern of Taste Perception After Bariatric Surgery: a Systematic Review of Four Taste Domains [PDF]

Obesity Surgery, 2019
Background: Efforts continue to understand the underlying mechanism of weight loss after bariatric surgery. Taste perception has shown to be a contributing factor.
Saeed Shoar, Mohammad Naderan, Habibollah Mahmoodzadeh   +2 more
exaly   +1 more source

Mammalian Bitter Taste Perception

2009
Bitter taste in mammals is achieved by a family of approximately 30 bitter taste receptor genes. The main function of bitter taste is to protect the organism against the ingestion of, frequently bitter, toxic food metabolites. The field of taste research has advanced rapidly during the last several years.
M, Behrens, W, Meyerhof
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Impairments in the perception of odor-induced tastes and their relationship to impairments in taste perception.

Journal of Experimental Psychology: Human Perception and Performance, 2008
Certain odors have tastelike qualities when sniffed. To the extent that these qualities are akin to real taste experiences, impairment in perception of odor-induced tastes should be accompanied by taste impairment, and vice versa. Twelve patients were selected with possible odor-induced taste impairments or general taste impairments via a screening ...
Richard J, Stevenson, Laurie A, Miller, Zoe C, Thayer   +2 more
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study of taste perception

Perception & Psychophysics, 1999
Taste stimulus identification was studied in order to more thoroughly examine human taste perception. Ten replicates of an array of 10 taste stimuli—NaCl, KCl, Na glutamate, quinine.HCl, citric acid, sucrose, aspartame, and NaCl-sucrose, acid-sucrose, and quinine-sucrose mixtures—were presented to normal subjects for identification from a list of ...
Thomas P. Hettinger, Janneane F Gent, Lawrence E. Marks, Marion E. Frank   +3 more
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Taste perception and coding in the periphery

Cellular and Molecular Life Sciences, 2006
Recent identification of taste receptors and their downstream signaling molecules, expressed in taste receptor cells, led to the understanding of taste coding in the periphery. Ion channels appear to mediate detection of salty and sour taste. The sensations of sweet, umami and bitter taste are initiated by the interaction of sapid molecules with the G ...
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Human taste perception

C R C Critical Reviews in Food Technology, 1972
The recent literature in human taste research is critically reviewed. Special emphasis is placed on the qualities of taste and on taste intensity measurements. The underlying theme throughout the review is taste research methods. Phenomena receiving special attention are taste adaptation and taste mixtures.
Herbert L. Meiselman, Linda Bartoshuk, Bruce P. Halpern, Howard R. Moskowitz   +3 more
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Taste perception in honeybees: just a taste of honey?

Arthropod-Plant Interactions, 2007
The advent of the genomic era has opened new doors to understand the fundamental organization of living organisms and has therefore promoted a fertile field of comparative research that intends to identify similarities and differences between related and unrelated species at the genomic level. One of the organisms whose genome has been recently decoded
de Brito Sanchez, G., Ortigado Farias, J., Gauthier, Monique, Liu, Franklin, Giurfa, M.   +4 more
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Variations in human taste bud density and taste intensity perception

Physiology & Behavior, 1990
Some variations in human taste sensitivity may be due to different numbers of taste buds among subjects. Taste pores were counted on the tongue tips of 16 people with videomicroscopy, and the subjects were divided into two groups (N = 8) by the rank order of their taste bud densities.
I J, Miller, F E, Reedy
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Oral and extra-oral taste perception

Seminars in Cell & Developmental Biology, 2013
Of the five basic taste qualities, the molecular mechanisms underlying sweet, bitter, and umami (savory) taste perception have been extensively elucidated, including the taste receptors and downstream signal transduction molecules. Recent studies have revealed that these taste-related molecules play important roles not only in the oral cavity but also ...
Kurumi, Yamamoto, Yoshiro, Ishimaru
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