Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Beverly J. Tepper"'
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
Autor:
Paolo Gasparini, Ella Pagliarini, Erminio Monteleone, John F. Prescott, Caterina Dinnella, Beverly J. Tepper, Luisa Torri, Lapo Pierguidi, Flavia Gasperi, Sara Spinelli, Maria Pina Concas, Antonietta Robino, Tullia Gallina Toschi
The combined influence of TAS2R38 genotype and PROP phenotype on oral sensations is still to be clarified. The present work investigates their influence on the intensity of basic tastes and somatosensory stimuli (capsaicin, aluminium sulphate), using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b74a19428c3a3e7221d2ab9dbfbbfbd
https://www.sciencedirect.com/science/article/pii/S0950329321002433
https://www.sciencedirect.com/science/article/pii/S0950329321002433
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
Publikováno v:
Food Quality and Preference. 73:192-201
Individual differences in perception and liking of spicy foods are well known, but poorly understood. Most studies have investigated this phenomenon using chili pepper (capsaicin), while neglecting other pungent spices. This study examined the role o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ced6c5d29744b78a0cf54fc979e88b7
https://doi.org/10.1016/j.foodqual.2018.11.009
https://doi.org/10.1016/j.foodqual.2018.11.009
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:
H. Rodolfo Juliani, Rachel Lee, Jame E. Simon, Beverly J. Tepper, Emily V. Merchant, Meera Patel
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e44554450f07c91c6c71d777a1886792
https://pubmed.ncbi.nlm.nih.gov/34160060
https://pubmed.ncbi.nlm.nih.gov/34160060