<p>Mean logistic curves for NaCl (left) and KCl (right) detection threshold testing, derived from overall proportion correct to each stimulus concentration (SHAM: closed circles; GCX: open circles, plotted as group mean ± SE).</p
The impact of salt delivery in mouth on salt perception was investigated. It was hypothesized that f...
Salt (NaCl) is an essential nutrient for it allows maintaining a stable level of Na+ in the extracel...
The ability to taste enables detection of nutrients and toxins in the oral cavity and is therefore a...
<p>Mean (± SE) proportion correct for Discrimination Training I (left), Discrimination Training II (...
<p>Significant p-values indicated in bold.</p><p><sup>1</sup>Values in log<sub>10</sub> M concentrat...
<p>Mean (±SE) proportion correct as a function of stimulus concentration for sucrose (left), KCl (ce...
Our ability to detect salt (NaCl) in food and beverages (salt taste) depends on the activity of tast...
A single-session procedure to assess an individual's most preferred level of a factor in a product i...
Taste cells detect five different gustatory modalities: sweet, sour, bitter, umami, and salty. The m...
Food consumption frequency survey for detection of high salt intakes. (Foods correlated with salt in...
<p>All values are means (± SEM). Three-way ANOVA was used to compare PROP intensity ratings with NaC...
<p>Upper graphs in each panel show taste quality plotted as percent of responses made on the standar...
Previous research has focused on using taste sensors to evaluate very low concentrations of minerals...
A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To de...
We have demonstrated in humans that Na+ evokes changes in the lingual surface potential (LSP) using ...
The impact of salt delivery in mouth on salt perception was investigated. It was hypothesized that f...
Salt (NaCl) is an essential nutrient for it allows maintaining a stable level of Na+ in the extracel...
The ability to taste enables detection of nutrients and toxins in the oral cavity and is therefore a...
<p>Mean (± SE) proportion correct for Discrimination Training I (left), Discrimination Training II (...
<p>Significant p-values indicated in bold.</p><p><sup>1</sup>Values in log<sub>10</sub> M concentrat...
<p>Mean (±SE) proportion correct as a function of stimulus concentration for sucrose (left), KCl (ce...
Our ability to detect salt (NaCl) in food and beverages (salt taste) depends on the activity of tast...
A single-session procedure to assess an individual's most preferred level of a factor in a product i...
Taste cells detect five different gustatory modalities: sweet, sour, bitter, umami, and salty. The m...
Food consumption frequency survey for detection of high salt intakes. (Foods correlated with salt in...
<p>All values are means (± SEM). Three-way ANOVA was used to compare PROP intensity ratings with NaC...
<p>Upper graphs in each panel show taste quality plotted as percent of responses made on the standar...
Previous research has focused on using taste sensors to evaluate very low concentrations of minerals...
A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To de...
We have demonstrated in humans that Na+ evokes changes in the lingual surface potential (LSP) using ...
The impact of salt delivery in mouth on salt perception was investigated. It was hypothesized that f...
Salt (NaCl) is an essential nutrient for it allows maintaining a stable level of Na+ in the extracel...
The ability to taste enables detection of nutrients and toxins in the oral cavity and is therefore a...
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