Results 81 to 90 of about 63,538 (304)

Flavour perception: odour-taste interactions

, 2022
International audienceThe representation of food perception necessitates odour and taste integration. Part of the brain mechanisms that lead to flavour perception is still to unravel.
Sinding, Charlotte
core  

Immunosuppressive Drug Use in Limited Systemic Sclerosis: An International Survey

Arthritis Care &Research, EarlyView.
Objective Current guidelines recommend immunosuppressive treatment for diffuse cutaneous systemic sclerosis but are less clear on their use in limited cutaneous systemic sclerosis (lcSSc) in the absence of internal organ complications. We conducted an international survey to understand current immunosuppressive drug prescribing patterns in lcSSc ...
Sabrina Hoa, Yicheng Mu, Marie Hudson, Janet Pope   +3 more
wiley   +1 more source

A Lightweight Procedural Layer for Hybrid Experimental–Computational Workflows in Materials Science

Advanced Engineering Materials, EarlyView.
We unveil a prototype hybrid‐workflow framework that fuses automatedcomputation with hands‐on experiments. Built atop pyiron, a lightweight, parameterized layer translates procedure descriptions into executable manual steps, syncing instrument settings, human interventions, and data capture in real‐time today.
Steffen Brinckmann, Sarath Menon, Raphael Röske, Johannes Steinhülb, Michael Selzer, Jan Janssen, Tilmann Hickel, Ruth Schwaiger, Jörg Neugebauer   +8 more
wiley   +1 more source

Predicting multiple taste sensations with a multiobjective machine learning method

npj Science of Food
Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour.
Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi   +11 more
doaj   +1 more source

Evaluation and salivary biochemistry associations of sour-salty taste interaction

Journal of Future Foods
: Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemistry ...
Hongnan Jiang, Ye Chen, Jianshe Chen, Louise Dye, Xinmiao Wang   +4 more
doaj   +1 more source

Association of Olfactory and Gustatory Function with Memory among Community-Dwelling Independent Older Adults [PDF]

Annals of Geriatric Medicine and Research
Background This study examined the association between memory function and reduced olfactory and gustatory function among independent community-dwelling older adults. Methods This cross-sectional study included 127 older adults (65.4% women). We assessed
Hyuma Makizako, Yuki Nakai, Shoma Akaida, Yoshiaki Taniguchi, Takaki Miwa, Shigeto Morimoto   +5 more
doaj   +1 more source

Bitter Taste Perception of the Human Tongue Mediated by Quinine and Caffeine Impregnated Taste Strips

, 2022
Objectives: Tests for gustatory function have become increasingly important in diagnosis and treatment of patients with taste disorders. While caffeine and quinine hydrochloride solutions have been used for global testing of bitter perception, only ...
Besser, Gerold, Oeller, Florian, Liu, David T., Mueller, Christian A., Renner, Berthold   +4 more
core   +1 more source

A Dislocation Perspective on Strength and Toughness in Ceramics

Advanced Engineering Materials, EarlyView.
Dislocations in ceramics enjoy a long but yet under‐appreciated history. The three research waves for dislocations in ceramics highlight the topic evolution over the last 90 years. This review focuses on the impact of dislocation on strength and toughness in ceramics.
Xufei Fang
wiley   +1 more source

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  

From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics

Advanced Functional Materials, EarlyView.
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou, Bokeon Kwak, Dario Floreano, Esther Amstad   +3 more
wiley   +1 more source