Results 1 to 10 of about 407 (115)
A study on physiological taste threshold in hyperthyroidism
National Journal of Physiology, Pharmacy and Pharmacology, 2022 Background: Taste is the perception produced when a substance in the mouth reacts chemically with taste receptors located on taste buds in the oral cavity. The five basic taste modalities are sweet, salt, sour, bitter, and umami.
Stephy Sebastian +2 more
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A comparative study on the physiological taste threshold in hypothyroidism and normal controls
National Journal of Physiology, Pharmacy and Pharmacology, 2022 Background: Taste, one of the five special senses, is the sensory impression of various substances on the tongue. There are five basic taste modalities such as sweet, salt, sour, bitter, and umami. The physiological taste threshold of the individual gets
Stephy Sebastian, Nagaraja Puranik
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ON THE TASTE THRESHOLDS OF THE JAPANESE
Japanese Journal of Health and Human Ecology, 1949 Threshold of bitter taste for quinine hydrochloride solutions as determined by our Point Scoring and Integration Method are tabulated in the following:These values again are for the age class of adolescence.As to the individual diffrence, famale subjects showed regular curves for frequency distribution with a degree of skewness (Fig. 1, p.
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Taste Detection and Recognition Thresholds among Young Adults of Different Blood Groups: A Pilot Study [PDF]
Journal of Clinical and Diagnostic Research, 2019 Introduction: Individuals differ, sometimes extremely in their ability to perceive and enjoy the different qualities of taste and flavor. Present study tried to explore the relationship between different blood groups (ABO blood groups) and taste ...
Avinash Eknath Thakare +3 more
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Shipin yu jixie, 2022 Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference.
LIU Zhong-ying +4 more
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SALT TASTE THRESHOLD AS A DETECTION OF SALT INTAKE IN HYPERTENSIVE INDIVIDUALS
Jurnal Berkala Epidemiologi, 2022 Background: High sodium consumption is one of the risk factors for hypertension. Excess salt intake may be affected by an individual’s ability to detected taste. However, decreased salt sensitivity can increase consumption of salty foods.
Afifah Nurma Sari +2 more
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Impact of Nutritional Intervention on Taste Perception—A Scoping Review
Foods, 2021 The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients.
Alessandro Micarelli +9 more
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Taste Thresholds and Food Dislikes [PDF]
Nature, 1961 ALTHOUGH food likes and aversions are influenced by cultural, social and idiosyncratic variables1, individual differences in the ability to taste certain classes of compounds may be one determinant of food rejections2.
R, FISCHER +3 more
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National Journal of Physiology, Pharmacy and Pharmacology, 2023 Background: It is likely that the sense of taste evolved to alert humans to the nutritive or poisonous nature of possible foods. This study has been undertaken to unravel and highlight a possible relationship between the fat taste threshold and obesity ...
Ninu Vinodan, Nagaraja Puranik
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International Journal of Hypertension, 2021 Background. Different taste preferences correlated with genetic variations may lead to food consumption patterns that contribute to nutrient-related health outcomes such as hypertension. Objectives.
Pradtana Tapanee +4 more
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