Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Beverly J Tepper"'
Autor:
Melania Melis, Massimiliano Arca, Maria Carla Aragoni, Tiziana Cabras, Claudia Caltagirone, Massimo Castagnola, Roberto Crnjar, Irene Messana, Beverly J Tepper, Iole Tomassini Barbarossa
Publikováno v:
PLoS ONE, Vol 10, Iss 6, p e0131104 (2015)
Genetic variation in the ability to taste the bitterness of 6-n-propylthiouracil (PROP) is a complex trait that has been used to predict food preferences and eating habits. PROP tasting is primarily controlled by polymorphisms in the TAS2R38 gene. Ho
Externí odkaz:
https://doaj.org/article/409e29cbdc314b299e56797bcca8972d
Autor:
Antonietta Robino, Massimo Mezzavilla, Nicola Pirastu, Maddalena Dognini, Beverly J Tepper, Paolo Gasparini
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e91716 (2014)
Taste is one of the main factors determining food choices. Differences in PROP bitter taste perception have been implicated in individual differences in food preferences and selection. The present study examined associations between, PROP phenotypes,
Externí odkaz:
https://doaj.org/article/8f8cb07895324592b419c540f34b9ff0
Autor:
Melania Melis, Elena Atzori, Stefano Cabras, Andrea Zonza, Carla Calò, Patrizia Muroni, Mariella Nieddu, Alessandra Padiglia, Valeria Sogos, Beverly J Tepper, Iole Tomassini Barbarossa
Publikováno v:
PLoS ONE, Vol 8, Iss 9, p e74151 (2013)
Taste sensitivity to PROP varies greatly among individuals and is associated with polymorphisms in the bitter receptor gene TAS2R38, and with differences in fungiform papilla density on the anterior tongue surface. Recently we showed that the PROP no
Externí odkaz:
https://doaj.org/article/dd21162e3ff4452fb67b96622ee31718
Autor:
Melania Melis, Maria Carla Aragoni, Massimiliano Arca, Tiziana Cabras, Claudia Caltagirone, Massimo Castagnola, Roberto Crnjar, Irene Messana, Beverly J Tepper, Iole Tomassini Barbarossa
Publikováno v:
PLoS ONE, Vol 8, Iss 3, p e59810 (2013)
The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these prote
Externí odkaz:
https://doaj.org/article/c1c2e68347f941918901db837b8aa45e
Autor:
Tiziana Cabras, Melania Melis, Massimo Castagnola, Alessandra Padiglia, Beverly J Tepper, Irene Messana, Iole Tomassini Barbarossa
Publikováno v:
PLoS ONE, Vol 7, Iss 2, p e30962 (2012)
Thiourea tasting can be predictive of individual differences in bitter taste responses, general food preferences and eating behavior, and could be correlated with saliva chemical composition. We investigated the possible relationship between PROP bit
Externí odkaz:
https://doaj.org/article/0dd5c3bf3a184a3fb961cb3b47ea8d54
Autor:
Lara J. Brindisi, Weiting Lyu, H. Rodolfo Juliani, Qingli Wu, Beverly J. Tepper, James E. Simon
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100389- (2023)
Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic taste, flavor
Externí odkaz:
https://doaj.org/article/920b5affe46a47458eb66e6277923e2f
Publikováno v:
Journal of Food Science. 87:396-414
Baby leafy greens are one of the fastest growing segments of the salad green market. Baby leafy greens are generally more mild tasting than their fully-mature counterparts. Nevertheless, a diversity of plant species can be grown as baby greens, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::483f3477d1047ea5513ae44ddf187c80
https://doi.org/10.1111/1750-3841.15985
https://doi.org/10.1111/1750-3841.15985
Autor:
Mariano Mastinu, Melania Melis, Neeta Y. Yousaf, Iole Tomassini Barbarossa, Beverly J. Tepper
Publikováno v:
Journal of Food Science. 88
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859598486131fe4ef28c35489bffa2fb
https://doi.org/10.1111/1750-3841.16300
https://doi.org/10.1111/1750-3841.16300
Publikováno v:
Journal of Sensory Studies. 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbcbbec463062c66d865785882b5b8be
https://doi.org/10.1111/joss.12786
https://doi.org/10.1111/joss.12786
Autor:
Beverly J Tepper, Maureen Morrin
Publikováno v:
Current Opinion in Food Science. 40:204-210
We review recent research on the effects of food and beverage aromas on appetite and consumption. The results are mixed, suggesting that the size and direction of effects may depend on contextual factors such as laboratory versus field setting, lengt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::458e13a732b8a2a400ec889e2aaf0b78
https://doi.org/10.1016/j.cofs.2021.04.008
https://doi.org/10.1016/j.cofs.2021.04.008