Zobrazeno 1 - 10
of 520
pro vyhledávání: '"Taste intensity"'
Autor:
Lala Chaimae Naciri, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa, Melania Melis
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 21, Iss , Pp 1054-1065 (2023)
Several studies were focused on the genetic ability to taste the bitter compound 6-n-propylthiouracil (PROP) to assess the inter-individual taste variability in humans, and its effect on food predilections, nutrition, and health. PROP taste sensitivi
Externí odkaz:
https://doaj.org/article/0b8d66f10e1d49e6ae41d836c41d7de5
Autor:
Tamar Gadrich, Ilya Kuselman, Francesca R. Pennecchi, D. Brynn Hibbert, Anastasia A. Semenova, Pui Sze Cheow, Vladimir N. Naidenko
Publikováno v:
Journal of Water and Health, Vol 20, Iss 6, Pp 1005-1016 (2022)
A case study of ordinal data from human organoleptic examination (sensory analysis) of drinking water obtained in an interlaboratory comparison of 49 ecological laboratories is described. The recently developed two-way ordinal analysis of variation (
Externí odkaz:
https://doaj.org/article/b300bd7941cd497cbf3c62a46c72d692
Akademický článek
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Publikováno v:
Data in Brief, Vol 33, Iss , Pp 106325- (2020)
Thermal taste is a phenomenon whereby some individuals, known as thermal tasters (TT) experience taste sensations when their tongue is warmed or cooled. It was first reported in 2000 by Cruz and Green [1] and since then, most research has focused on
Externí odkaz:
https://doaj.org/article/bd5636c5bd494e6686b7dfb9408c3465
Autor:
Magdalena Hartman-Petrycka, Ewa Klimacka-Nawrot, Katarzyna Ziora, Wanda Suchecka, Piotr Gorczyca, Katarzyna Rojewska, Barbara Błońska-Fajfrowska
Publikováno v:
Nutrients, Vol 14, Iss 5, p 1042 (2022)
Objective: The aim of this study was to perform analysis of sensitivity to sweet, salty, and umami tastes based on three measurement methods and of the hedonic perception of taste sensations in adolescent females with anorexia nervosa (AN). The aim o
Externí odkaz:
https://doaj.org/article/77a63259895a44f9927d0a649f7cf344
Autor:
Lala Chaimae Naciri, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa, Melania Melis
Publikováno v:
Nutrients, Vol 14, Iss 2, p 252 (2022)
Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identifi
Externí odkaz:
https://doaj.org/article/11b8d82a2e9544cb8fd880ecb200f2a0
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Nutrients, Vol 13, Iss 8, p 2721 (2021)
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium c
Externí odkaz:
https://doaj.org/article/d2ab5759bf794b98882cec09aa85c11b
Autor:
Žana Stanić, Ajka Pribisalić, Maria Bošković, Jasna Bućan Cvitanić, Kristina Boban, Gabriela Bašković, Antonija Bartulić, Suzana Demo, Ozren Polašek, Ivana Kolčić
Publikováno v:
Nutrients, Vol 13, Iss 8, p 2509 (2021)
The obesity pandemic has brought forth a scientific interest in food intake and sensory perception interactions. Olfactory perception and gustatory perception are very complex and under the influence of many factors, including the menstrual cycle. Th
Externí odkaz:
https://doaj.org/article/a1fa736707054c32b04455b73be81c51
Publikováno v:
eLife, Vol 7 (2018)
Sucrose’s sweet intensity is one attribute contributing to the overconsumption of high-energy palatable foods. However, it is not known how sucrose intensity is encoded and used to make perceptual decisions by neurons in taste-sensitive cortices. W
Externí odkaz:
https://doaj.org/article/e5d0db06c7894603bf2a88e0ed50bbe5