Results 81 to 90 of about 368,405 (251)

The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

Turkish Journal of Agriculture: Food Science and Technology, 2015
Phenylthiocarbamide (PTC) is known as phenylthiourea and it is an organic compound that has the phenyl ring. Ability to perceive the tastes of PTC chemical is related to the dominance of taste genes.
Sevgi Durna Daştan, Yusuf Muhammed Durna, Taner Daştan   +2 more
doaj  

Is the tea or teacup good? The effect of visual and haptic sensory processing of teacups on the perception of tea flavor

Frontiers in Psychology
Prior research on the relationship between the taste, aroma and drinking utensils of beverages tends to focus on topics such as alcohol, sparkling beverages, juice, coffee, and hot chocolate.
Su-Chiu Yang, Li-Chieh Hsu
doaj   +1 more source

Taste perception as a risk factor for childhood obesity

Salud Pública de México, 2018
Objective. To describe the role of taste perception in the development of sweet taste habituation as well as its relationship to the development of obesity in children. Materials and methods.
Ana Carolina Ariza, Tania G Sánchez-Pimienta, Juan A Rivera   +2 more
doaj   +1 more source

Multimodal stimulus coding by a gustatory sensory neuron in Drosophila larvae. [PDF]

, 2016
Accurate perception of taste information is crucial for animal survival. In adult Drosophila, gustatory receptor neurons (GRNs) perceive chemical stimuli of one specific gustatory modality associated with a stereotyped behavioural response, such as ...
Benton, R., Bruggmann, R., Colombo, M., Delasoie-Baranek, S., Hernandez-Nunez, L., Renaud, P., Samuel, A.D., Sprecher, S.G., van Giesen, L.   +8 more
core   +4 more sources

Mucoadhesive polysaccharides modulate sodium retention, release and taste perception [PDF]

, 2018
The mucoadhesion between polymeric substances and mucosal membranes, widely exploited in the pharmaceutics industry to prolong drug residence, has been investigated as a means of retaining taste or aroma molecules in the oral cavity.
Cook, Sarah L., Khutoryanskiy, Vitaliy V., Methven, Lisa, Parker, Jane K., Woods, Samuel   +4 more
core   +1 more source

Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese [PDF]

, 2015
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health ...
De Bourdeaudhuij, Ilse, De Pelsmaeker, Sara, De Steur, Hans, Gellynck, Xavier, Lagast, Sofie, Schouteten, Joachim   +5 more
core   +2 more sources

Know to preserve: Can the taste of native fruits change perceptions in favor of environmental conservation?

, 2022
Suzane Bevilacqua Marcuzzo, Mariane Bittencourt Fagundes   +1 more
openalex   +1 more source

Relationships between autistic traits, taste preference, taste perception, and eating behaviour

, 2022
Na Chen, Katsumi Watanabe, Tatsu Kobayakawa, Makoto Wada   +3 more
openalex   +1 more source

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]

, 2010
Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi, Aly, Andrew J. Taylor, Angus, Anne-Laure Koliandris, Barylko-Pikielna, Bettina Wolf, Breslin, Busch, Cecile Morris, Claire Labarre, Desmond, Frank, Gelabert, Gou, Halpern, Hort, Joanne Hort, Katsiari, Keast, Kemp, Kilcast, Kilcast, Kuramitsu, Lawless, Lindsay, Louise Hewson, McGregor, Morris, Okiyama, Pasin, Prescott, Roininen, Sanceda, Shepherd, Tuorila, Vanderklaauw, Yamaguchi   +37 more
core   +1 more source

Taste and Quality Perception of Attributes in Product Differentiation: An Econometric Model with Latent Variables [PDF]

We study the consumers' preferences for the various attributes of a product. We consider that the consumers'choices are not guided by observed characteristics of a product, but by the quality perception consumers have on these attributes.
Lisette Ibanez, Sandrine Costa, Serge Garcia   +2 more
core