Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Danielle Nachtigal"'
Publikováno v:
PLoS ONE, Vol 12, Iss 7, p e0180787 (2017)
Pre-exposure to taste stimuli and certain chemicals can cause water to have a taste. Here we studied further the 'sweet water taste' (SWT) perceived after exposure to the sweet taste inhibitor lactisole. Experiment 1 investigated an incidental observ
Externí odkaz:
https://doaj.org/article/f28f3689926f4bb8bd2cdcc6cf3896f5
Publikováno v:
Frontiers in Human Neuroscience, Vol 4 (2010)
Despite distinct peripheral and central pathways, stimulation of both the olfactory and the gustatory systems may give rise to the sensation of sweetness. Whether there is a common central mechanism producing sweet quality sensations or two discrete
Externí odkaz:
https://doaj.org/article/432d74598a894eb0a7d2e5bde5edab2e
Autor:
Barry G. Green, Danielle Nachtigal
Publikováno v:
Chem Senses
The initial objective of this study was to determine if activation of the sweet taste receptor TAS1R2/TAS1R3 is necessary for perception of sweet thermal taste (swTT). Our approach was to inhibit the receptor with the inverse agonist lactisole using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1e2d60863d4568c50bfbd6f88ae2d7c
https://pubmed.ncbi.nlm.nih.gov/32072157
https://pubmed.ncbi.nlm.nih.gov/32072157
Publikováno v:
Chemical Senses. 44:61-68
This study investigated the effect of temperature on taste and chemesthetic sensations produced by the prototypical salty and sour stimuli NaCl and citric acid. Experiment 1 measured the perceived intensity of irritation (burning, stinging) and taste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db66e37c4f23cddd209d2b9ed25df7cd
https://doi.org/10.1093/chemse/bjy072
https://doi.org/10.1093/chemse/bjy072
Publikováno v:
Chemical Senses. 41:537-545
The effect of temperature on umami taste has not been previously studied in humans. Reported here are 3 experiments in which umami taste was measured for monopotassium glutamate (MPG) and monosodium glutamate (MSG) at solution temperatures between 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee980e1c31901dab0d91ee17aef6ed5a
https://doi.org/10.1093/chemse/bjw058
https://doi.org/10.1093/chemse/bjw058
Publikováno v:
Molecular Metabolism. 2(3):270-280
Messages describing foods constitute a pervasive form of reward cueing. Different descriptions may produce particular appeal depending upon the individual. To examine the extent to which verbal descriptors and individual differences interact to influ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c3be866e74bc421b0396a2029d6fba
Autor:
Barry G. Green, Danielle Nachtigal
Publikováno v:
Physiology & Behavior. 107:488-495
Touch and temperature are recognized as important factors in food perception, but much remains to be learned about how they contribute to the perception of flavor. The present paper describes human psychophysical studies that investigated two recentl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e77b079b2b50eca657864f6889a59bcb
https://doi.org/10.1016/j.physbeh.2012.05.010
https://doi.org/10.1016/j.physbeh.2012.05.010
Publikováno v:
Physiology & Behavior. 101:731-737
Most of what is known about taste interactions has come from studies of binary mixtures. The primary goal of this study was to determine whether asymmetries in suppression between stimuli in binary mixtures predict the perception of tastes in more co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1b0fa3b98c93c425aedba11e0e2eee6
https://doi.org/10.1016/j.physbeh.2010.08.013
https://doi.org/10.1016/j.physbeh.2010.08.013
Autor:
Genevieve Bender, Jennifer Felsted, Maria G. Veldhuizen, K.J. Rudenga, Danielle Nachtigal, Dana M. Small
Publikováno v:
Annals of the New York Academy of Sciences. 1121:136-151
The human orbitofrontal cortex (OFC) plays an important role in representing taste, flavor, and food reward. The primary role of the OFC in taste is thought to be the encoding of affective value and the computation of perceived pleasantness. The OFC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::514f777885e1ce22dc5befc20a7efb28
https://doi.org/10.1196/annals.1401.002
https://doi.org/10.1196/annals.1401.002
Autor:
Danielle Nachtigal, Barry G. Green
Publikováno v:
Chemical senses. 40(6)
The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2acef84b6cbed0a5ac2228a038917f9
https://pubmed.ncbi.nlm.nih.gov/25963040
https://pubmed.ncbi.nlm.nih.gov/25963040