Výsledky vyhledávání - "primary taste"

Akademický článek

Quantitatively Recognizing Stimuli Intensity of Primary Taste Based on Surface Electromyography

Autor: Hengyang Wang, Dongcheng Lu, Li Liu, Han Gao, Rumeng Wu, Yueling Zhou, Qing Ai, You Wang, Guang Li

Publikováno v: Sensors, Vol 21, Iss 21, p 6965 (2021)

A novel approach to quantitatively recognize the intensity of primary taste stimuli was explored based on surface electromyography (sEMG). We captured sEMG samples under stimuli of primary taste with different intensities and quantitatively recognize

Externí odkaz: https://doaj.org/article/321c7c9cab164464bec1a6f9f1f1b057

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Akademický článek

Prandial states modify the reactivity of the gustatory cortex using gustatory evoked potentials in humans

Autor: Agnès eJACQUIN-PIQUES, Stéphanie eGAUDILLAT, Thomas eMOUILLOT, VIncent eGIGOT, Sophie eMEILLON, Corinne eLELOUP, Luc ePenicaud, Laurent eBrondel

Publikováno v: Frontiers in Neuroscience, Vol 9 (2016)

Previous functional Magnetic Resonance Imaging studies evaluated the role of satiety on cortical taste area activity and highlighted decreased activation in the orbito-frontal cortex when food was eaten until satiation. The modulation of orbito-front

Externí odkaz: https://doaj.org/article/23b2d9a7e2494174ad96bd5c46bd3d86

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Perception des acides gras et potentiels évoqués gustatifs : application dans l’obésité

Autor: Mouillot, Thomas, Brondel, Laurent, Jacquin-Piques, Agnès

Publikováno v: Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2021, 56 (5), pp.280-291. ⟨10.1016/j.cnd.2021.09.002⟩

International audience; Fat taste as a primary taste is a new concept which can affect feeding behavior. Free fatty acids could activate the gustatory afferent pathway as another primary taste (sweet, salt, bitter, sour, umami). Our team demonstrates

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7a3fdb58557e98493185d01df34cefa3
https://hal.inrae.fr/hal-03426400

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Quantitatively Recognizing Stimuli Intensity of Primary Taste Based on Surface Electromyography

Autor: Han Gao, Rumeng Wu, Hengyang Wang, You Wang, Li Liu, Guang Li, Qing Ai, Dongcheng Lu, Yueling Zhou

Publikováno v: Sensors
Volume 21
Issue 21
Sensors, Vol 21, Iss 6965, p 6965 (2021)
Sensors (Basel, Switzerland)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6916d7854da2c748e66ed15b7832700e
https://doi.org/10.3390/s21216965

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Akademický článek

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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

Autor: Charles Spence, Betina Piqueras-Fiszman

Publikováno v: Food Quality and Preference 40 (2015) Part A
Food Quality and Preference, 40(Part A), 165-179

This article constitutes a state-of-the-art review of the literature on the effects of expectations on the sensory perception of food and drink by humans. In the ‘Introduction’, we summarize the theoretical models of expectations that have been p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49d493cf45a34126d8e8c45f66aec6f8
https://research.wur.nl/en/publications/sensory-expectations-based-on-product-extrinsic-food-cues-an-inte

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Akademický článek

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Akademický článek

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Do sheep use umami and bitter tastes as cues of post-ingestive consequences when selecting their diet?

Autor: Guillaume Ferreira, Bertrand Dumont, Angélique Favreau, Cécile Ginane, René Baumont

Publikováno v: Applied Animal Behaviour Science
Applied Animal Behaviour Science, Elsevier, 2010, 125 (3-4), pp.115-123. ⟨10.1016/j.applanim.2010.04.007⟩
Applied Animal Behaviour Science, Elsevier, 2010, 125 (3-4), pp.115-123. 〈10.1016/j.applanim.2010.04.007〉

International audience; Grazing herbivores use their senses to select their diet. As tastes could reveal certain plant properties, we investigated whether sheep use them as cues to anticipate post-ingestive consequences. We focused on umami and bitte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0398fc5465bec78260e74c0446b3684
https://hal.archives-ouvertes.fr/hal-01155438

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