Add to ORKGGlycine is an amino acid tasting sweet to humans. In 2-bottle tests, C57BL/6ByJ (B6) mice strongly prefer glycine solutions, whereas 129P3/J (129) mice do not, suggesting that they differ in perception of glycine taste. We examined this question using the conditioned taste aversion (CTA) generalization technique. CTAwas achieved by injecting LiCl after drinking glycine, and nex
Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it ...
<p><b>A</b>) CTA was evoked by pairing a novel taste, saccharin, with a LiCl injection to induce ill...
The objective of most taste research involving choice is to eliminate from the experiment all cues t...
Mouse strains have been divided into ‘tasters ’ and ‘non-tasters ’ based on their relatively high an...
The prototypic umami substance monosodium glutamate (MSG) reinforces preferences for its own flavor,...
Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knock...
Amino acids are essential nutrients for living organisms. There are genetic differences in voluntary...
Generalization of a conditioned taste aversion (CTA) is based on similarities in taste qualities sha...
The taste perception of monosodium glutamate (MSG) is termed \u27umami\u27. Two putative taste recep...
T1R2/T1R3 heterodimers are selectively responsive to sweet substances whereas T1R1/T1R3 receptors ar...
Ethanol’s taste attributes undoubtedly contribute to the development of drug preference. Ethanol’s t...
Recent research has implicated T1R1/T1R3 as the primary taste receptor in mammals for detecting L-am...
<p>Graphs show percent of baseline saccharin solution consumed after repeated pairings with an injec...
Abstract. Among twenty-seven inbred strains of mice only one, SWR/J, was found to show a strong aver...
Taste aversion studies have demonstrated that rats conditioned to avoid monosodium glutamate (MSG) w...
Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it ...
<p><b>A</b>) CTA was evoked by pairing a novel taste, saccharin, with a LiCl injection to induce ill...
The objective of most taste research involving choice is to eliminate from the experiment all cues t...
Mouse strains have been divided into ‘tasters ’ and ‘non-tasters ’ based on their relatively high an...
The prototypic umami substance monosodium glutamate (MSG) reinforces preferences for its own flavor,...
Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knock...
Amino acids are essential nutrients for living organisms. There are genetic differences in voluntary...
Generalization of a conditioned taste aversion (CTA) is based on similarities in taste qualities sha...
The taste perception of monosodium glutamate (MSG) is termed \u27umami\u27. Two putative taste recep...
T1R2/T1R3 heterodimers are selectively responsive to sweet substances whereas T1R1/T1R3 receptors ar...
Ethanol’s taste attributes undoubtedly contribute to the development of drug preference. Ethanol’s t...
Recent research has implicated T1R1/T1R3 as the primary taste receptor in mammals for detecting L-am...
<p>Graphs show percent of baseline saccharin solution consumed after repeated pairings with an injec...
Abstract. Among twenty-seven inbred strains of mice only one, SWR/J, was found to show a strong aver...
Taste aversion studies have demonstrated that rats conditioned to avoid monosodium glutamate (MSG) w...
Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it ...
<p><b>A</b>) CTA was evoked by pairing a novel taste, saccharin, with a LiCl injection to induce ill...
The objective of most taste research involving choice is to eliminate from the experiment all cues t...