Molecular recognition of food molecules by ion channels and G-protein coupled receptors is the basis of taste perception. We explore the chemical nature of dietary molecules, and explore how salty, sour, sweet, bitter, and umami tastes can be explained at a molecular level
SummaryThe ability to identify food that is nutrient-rich and avoid toxic substances is essential fo...
RevueThis book will cover all aspects of flavour perception, including aroma, taste and the role of ...
The gustatory system plays a critical role in determining food preferences and food intake, in addit...
Molecular recognition of food molecules by ion channels and G-protein coupled receptors is the basis...
The sense of taste has a role in human nutrition, it help to orient our food choices and avoid the i...
The present review has been developed as part of the VIRTUOUS project, funded by the European Union'...
RevueIntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at t...
International audienceTaste is crucial for the sensory evaluation of food. This sense allows the det...
International audienceTaste is crucial for the sensory evaluation of food. This sense allows the det...
The seminar will illustrate a two decade research experience in the area of taste and sensory percep...
Recent molecular biological studies have revealed many molecular aspects of taste transduction in re...
AbstractThe sensation of taste is initiated when chemicals interact with peripheral receptors in the...
Taste reception is fundamental for proper selection of food and beverages. Chemicals detected as tas...
Monosodium glutamate elicits a specific umami taste and increases palatability of food. In order to ...
National audienceAmong our basics senses, taste and our gustatory system allow us to perceive and re...
SummaryThe ability to identify food that is nutrient-rich and avoid toxic substances is essential fo...
RevueThis book will cover all aspects of flavour perception, including aroma, taste and the role of ...
The gustatory system plays a critical role in determining food preferences and food intake, in addit...
Molecular recognition of food molecules by ion channels and G-protein coupled receptors is the basis...
The sense of taste has a role in human nutrition, it help to orient our food choices and avoid the i...
The present review has been developed as part of the VIRTUOUS project, funded by the European Union'...
RevueIntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at t...
International audienceTaste is crucial for the sensory evaluation of food. This sense allows the det...
International audienceTaste is crucial for the sensory evaluation of food. This sense allows the det...
The seminar will illustrate a two decade research experience in the area of taste and sensory percep...
Recent molecular biological studies have revealed many molecular aspects of taste transduction in re...
AbstractThe sensation of taste is initiated when chemicals interact with peripheral receptors in the...
Taste reception is fundamental for proper selection of food and beverages. Chemicals detected as tas...
Monosodium glutamate elicits a specific umami taste and increases palatability of food. In order to ...
National audienceAmong our basics senses, taste and our gustatory system allow us to perceive and re...
SummaryThe ability to identify food that is nutrient-rich and avoid toxic substances is essential fo...
RevueThis book will cover all aspects of flavour perception, including aroma, taste and the role of ...
The gustatory system plays a critical role in determining food preferences and food intake, in addit...
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