Zobrazeno 1 - 10
of 154
pro vyhledávání: '"Linda M. Bartoshuk"'
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Nutrition and Sensation ISBN: 9780429280832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b2172ca86c61bd572b7e511e07fc711
https://doi.org/10.1201/9780429280832-5
https://doi.org/10.1201/9780429280832-5
Autor:
Sean Michael Campbell, Thomas A. Colquhoun, Kevin M. Folta, Linda M. Bartoshuk, Michael L. Schwieterman, Charles A. Sims
Publikováno v:
Journal of Food Science. 85:771-780
Consumers consistently note that there is room for improvement in the flavor of commercial strawberries. Fruit flavor and aroma are affected by both genetics and environment. This work tests the hypothesis that sensory quality may be manipulated usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a83ac4034d603c0ec700d1b89281d666
https://doi.org/10.1111/1750-3841.15044
https://doi.org/10.1111/1750-3841.15044
Publikováno v:
American Psychologist. 74:1003-1011
Aristotle confused taste with flavor because he did not realize that chewing food releases odorants (volatiles) that rise up behind the palate and enter the nose from the rear (retronasal olfaction). When Aristotle bit into an apple, the flavor of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70d461ba773940279f646ead23038327
https://doi.org/10.1037/amp0000577
https://doi.org/10.1037/amp0000577
Autor:
Jessica L Gilbert, Matthew J Guthart, Salvador A Gezan, Melissa Pisaroglo de Carvalho, Michael L Schwieterman, Thomas A Colquhoun, Linda M Bartoshuk, Charles A Sims, David G Clark, James W Olmstead
Publikováno v:
PLoS ONE, Vol 10, Iss 9, p e0138494 (2015)
Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental
Externí odkaz:
https://doaj.org/article/9c73c33632154e14a7eb49f7830e7689
Autor:
Michael L Schwieterman, Thomas A Colquhoun, Elizabeth A Jaworski, Linda M Bartoshuk, Jessica L Gilbert, Denise M Tieman, Asli Z Odabasi, Howard R Moskowitz, Kevin M Folta, Harry J Klee, Charles A Sims, Vance M Whitaker, David G Clark
Publikováno v:
PLoS ONE, Vol 9, Iss 2, p e88446 (2014)
Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse
Externí odkaz:
https://doaj.org/article/4ff932ac215e4a64b89a56501c5c09ef
Autor:
Thomas A. Colquhoun, Nuala Bobowski, James W. Olmstead, Dave Clark, Julie A. Mennella, Linda M. Bartoshuk
Publikováno v:
Journal of Food Science. 82:1713-1719
The average American child eats fewer fruits than recommended. Although taste is the primary motivator for food intake among children, little research has systematically measured children's liking of fruit and determined whether their preferences dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f4a8f84e42cf84657a23901bf4d2eee
https://doi.org/10.1111/1750-3841.13760
https://doi.org/10.1111/1750-3841.13760
Autor:
Dennis J. Gray, Kelly Brown, Asli Z. Odabasi, Patrick J. Conner, Linda M. Bartoshuk, Charles A. Sims
Publikováno v:
Journal of Food Science. 81:S2808-S2816
The objective of this research was to investigate the acceptability of muscadine grape (Vitis rotundifolia) genotypes (cultivars and selections) and to correlate overall liking to other quality measurements to determine the main drivers of liking. Tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::909773527e59db2632707fdc715d3cb3
https://doi.org/10.1111/1750-3841.13522
https://doi.org/10.1111/1750-3841.13522
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Reviews in Endocrine and Metabolic Disorders. 17:149-158
Oral sensations (i.e., taste, oral somatosensation, retronasal olfaction) are integrated into a composite sense of flavor, which guides dietary choices with long-term health impact. The nerves carrying this input are vulnerable to peripheral damage f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04f6909e376ade2a421a991e88930865
https://doi.org/10.1007/s11154-016-9377-9
https://doi.org/10.1007/s11154-016-9377-9
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Current Otorhinolaryngology Reports. 4:107-114
Taste is integrated with retronasal olfaction in the brain to form flavor. Taste nerves are vulnerable to peripheral damage (e.g., otitis media, tonsillectomy, head injury, chemotherapy, radiotherapy), which can affect other oral sensations because o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ab356c70f72f3a06573532aa0c667fe
https://doi.org/10.1007/s40136-016-0116-2
https://doi.org/10.1007/s40136-016-0116-2