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Relevant bibliographies by topics / Tasty

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Academic literature on the topic 'Tasty'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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Journal articles on the topic "Tasty"

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Smith, Matthew Sanborn. "Steve Sepp, Tasty! Tasty!" Nature 472, no. 7342 (2011): 254. http://dx.doi.org/10.1038/472254a.

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Bai, Nina. "Tasty." Scientific American Mind 26, no. 3 (2015): 71. http://dx.doi.org/10.1038/scientificamericanmind0515-71b.

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Fritz, P. "Tasty." Science 348, no. 6241 (2015): 1306–7. http://dx.doi.org/10.1126/science.aab2361.

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Stokes, Trevor. "Tasty mutant." Trends in Plant Science 6, no. 8 (2001): 346–47. http://dx.doi.org/10.1016/s1360-1385(01)02075-1.

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Durrani, Matin. "Tasty physics." Physics World 29, no. 11 (2016): 19. http://dx.doi.org/10.1088/2058-7058/29/11/37.

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Mikio, Yonaha. "Tasty Poison." Organization & Environment 11, no. 3 (1998): 369–70. http://dx.doi.org/10.1177/0921810698113011.

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Domini, John. "Tasty Pulp." American Book Review 27, no. 4 (2006): 16. http://dx.doi.org/10.1353/abr.2006.0163.

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Pless, I. B. "Tasty books." Injury Prevention 5, no. 2 (1999): 81–83. http://dx.doi.org/10.1136/ip.5.2.81-a.

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Myhrvold, Nathan, and Pablos Holman. "Tasty Morxels." IEEE Spectrum 50, no. 6 (2013): 78–82. http://dx.doi.org/10.1109/mspec.2013.6521039.

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Koubaa, Yamen. "Odour-induced Taste Enhancement and Consumption of Low-sugar Pastry." International Journal of Market Research 59, no. 6 (2017): 749–65. http://dx.doi.org/10.2501/ijmr-2017-052.

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This paper describes a study that tests for the enhancement of low-sugar pastry via olfaction and examines its effects on pastry consumption. Olfactory taste enhancement preserves the nutritional benefits of low-sugar pastry while retaining the pleasure of full-sugar pastry. Willingness to reduce sugar intake and eat healthily is stronger today than at any time before in western societies, and low-sugar pastry can be effective in reducing sugar intake among consumers in these markets. The challenge, however, is that consumers' liking of pastry is driven by the sweet taste pastry eating procures; reducing pastry sugar content makes it healthier but probably less tasty and thus of a low market acceptability. Results from laboratory experiments show that smelling clearly perceivable sugar-associated odour significantly enhances perceived sweetness and pleasantness, and leads to the higher consumption of low-sugar pastry. These findings have implications for pastry makers and retailers as well as for social marketers. Odour-induced taste enhancement enables food makers and retailers to achieve the goals of selling both tasty and healthy pastry. It can be also a vector to promoting healthy pastry by converting the ‘healthy = untasty’ attitude into a ‘healthy and tasty’ attitude.

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Dissertations / Theses on the topic "Tasty"

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Dial, Lauren Ann. "Healthy? Tasty? Children's Evaluative Categorization of Novel Foods." Bowling Green State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1518364823958472.

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Crisinel, Anne-Sylvie. "Tasty sounds : crossmodal associations between chemosensory and auditory stimuli." Thesis, University of Oxford, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.558524.

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The sensory evaluation of food products prior to and during ingestion is a vital process. As such, it is influenced by a variety of factors, comprising both contextual cues and sensory features of the food. The research presented in this thesis was designed to explore the crossmodal associations between auditory (musical notes) and chemosensory stimuli. The reported experiments revolve around three main goals. The first goal was to demonstrate the existence of reliable crossmodal associations between auditory and chemosensory stimuli. To this end, both implicit and explicit tasks were used. Specific pairings of basic tastes, flavours, and odours with musical notes were shown to be preferred, both in term of the pitch of the note and its timbre. The second goal was to suggest potential mechanisms or factors underlying these crossmodal associations. Two such factors were studied: familiarity and pleasantness. The familiarity with the chemosensory stimuli appeared not to affect much the crossmodal associations with musical notes. The pleasantness of the chemosensory stimuli was a main factor in the associations with the timbre of the note, but failed to satisfactorily explain the associations with the pitch of the note. Finally, the third goal was to evaluate the influence the congruence of auditory stimuli might have on the perception of simultaneously-presented chemosensory stimuli. Background soundtracks were shown to influence ratings of a food item on the bitter-sweet continuum. No such effect was observed when musical notes were presented simultaneously with odours. The research reported in this thesis constitutes the first detailed account of crossmodal associations between musical notes and a variety of chemosensory stimuli. The level at which such crossmodal associations might happen, as well as potential applications, are discussed, as well as possible directions for further research on the topic.

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Van, Haitsma Pamela. "Feminist Discourse and White Privilege: Served Up Fresh and Tasty?" The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392060843.

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Sparks, Lacey. "‘SOMETHING A LITTLE BIT TASTY’: WOMEN AND THE RISE OF NUTRITION SCIENCE IN INTERWAR BRITISH AFRICA." UKnowledge, 2017. http://uknowledge.uky.edu/history_etds/52.

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Widespread malnutrition after the Great Depression called into question the role of the British state in preserving the welfare of both its citizens and its subjects. International organizations such as the League of Nations, empire-wide projects such as nutrition surveys conducted by the Committee for Nutrition in the Colonial Empire (CNCE), sub-imperial networks of medical and teaching professionals, and individuals on-the-spot in different colonies wove a dense web of ideas on nutrition. African women quickly became the focus of efforts to end malnutrition due to Malthusian concerns of underpopulation in Africa and African women’s role as both farmers and mothers. Currently, the field focuses either on the history of nutrition science in Britain specifically, such as David Smith’s Nutrition in Britain: Science, Scientists, and Politics in the Twentieth Century, or broadly on the history of European scientists of all disciplines in Africa, such as Helen Tilley’s Africa as a Living Lab. Gendered medical histories in Africa tend to have a narrow geographical focus and a broad chronology, such as Henrietta Moore and Megan Vaughan’s Cutting Down Trees: Gender, Nutrition, and Agricultural Change in the Northern Province of Zambia, 1890-1990. This work enlarges the field both by linking British nutrition science to nutrition science in Africa, and by analyzing gendered colonial policy across space rather than across time. The dissertation examines the process by which colonial officials came to pin their hopes of ending malnutrition on the education of African women. Specifically, this project analyzes nutrition surveys from the League of Nations and the CNCE, as well as articles and pamphlets circulated by medical and education experts. Using circular dispatches from the Colonial Office and CNCE, meeting minutes from the Advisory Committee on Education in the Colonies, annual education reports, and medical journal articles, this work zooms out to show the global context of the interest in malnutrition and the scientific advancements of nutrition. Then, the dissertation zooms in to illustrate how those global concerns impacted women in Southern Nigeria, who used colonial education for their own goals of professional advancement or marrying up rather than ending malnutrition. I argue that African women’s education transitioned from under the control of missions to the control of the state as a result of the proposed solutions of colonial nutrition surveys. Furthermore, I argue that, as a priority of the colonial state, the pedagogy of African women’s nutrition education became its own kind of colonial experiment as educators and students disagreed on the best means of relating the new knowledge of nutrition. In conclusion, the colonial state increasingly controlled African women’s education by the end of the 1930s, and this focus on altering individual African women’s food habits via education allowed the colonial state to take action to solve malnutrition without altering the colonial economy from which they profited. State-controlled education attempted to create a new kind of colonial subject concerned with science, which revealed the limits of state intervention and provided a new arena for African women to shape their own futures.

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Aguirre, Aspiros Jean Piero, Llerena Juan José Huayhua, Soto José Francisco Kawamura, Cieza Miguel Ángel Román, and Muñoz Hans Christian Wolfinson. "Galletas Proteicas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652297.

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El trabajo presentado por el grupo de estudio universitario se basa en la elaboración y ventas de galletas con alto contenido proteico de sabores como chocolate, arándanos y coco, enfocado a un público dedicado al cuidado de la salud y a la tonificación de sus cuerpos. Esto se realiza con la finalidad de contribuir con la alimentación de las personas de una manera significativa e innovadora ofreciendo productos con ingredientes naturales y que a la vez presenten nutrientes que favorezcan a la salud de los consumidores. Estos productos cuentan con vitaminas A y B, hierro, magnesio y proteínas muy importantes con aminoácidos y glucoproteínas. Asimismo, este producto mantiene un alcance considerable para todos los tipos de compradores, ya que puede ir segmentado para personas que realicen algún tipo de actividad física o para clientes que no realicen actividad física, pero se preocupan por su estado de salud y por su alimentación diaria. En la actualidad en el mercado existen distintas marcas que ofrecen galleta o barras proteicas segmentadas para un público específico, sin embargo, el valor nutricional es menor al esperado por los consumidores y no existe mayor variedad de sabores e insumos. Con este producto que se plantea ofrecer al mercado, se espera generar una perspectiva en los compradores que permita fidelizar sus transacciones con la empresa y de esta convertirse en el líder del mercado con productos de altos estándares de calidad.<br>The work presented by the university study group is based on the production and sales of high-protein cookies with flavors such as chocolate, blueberries, and coconut, focused on an audience dedicated to health care and the toning of their bodies. This is carried out with the aim of contributing to the nutrition of people in a significant and innovative way, offering products with natural ingredients and at the same time presenting nutrients that favor the health of consumers. These products have vitamins A and B, iron, magnesium and very important proteins with amino acids and glycoproteins. Likewise, this product maintains a considerable scope for all types of buyers, since it can be segmented for people who carry out some type of physical activity or for clients who do not carry out physical activity but are concerned about their state of health and their daily diet. Currently in the market there are different brands that offer biscuits or protein bars segmented for a specific audience, however the nutritional value is less than expected by consumers and there is no greater variety of flavors and supplies. With this product that is proposed to be offered to the market, it is expected to generate a perspective in the buyers that will make their transactions with the company loyal and thus become the market leader with products of high quality standards.<br>Trabajo de investigación

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Trew, Ryan McLean. "Taste." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44767.

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Taste is a work for a medium sized orchestra consisting of four movements and is approximately 23 minutes in length. Each movement is a musical illustration of one of the four traditional basic physiological tastes as perceived by humans: bitter, sour, sweet and salty. To represent the four physiological tastes musically, this work applies three unifying conceptual devices. The first device is the assimilation of the physical properties of taste into musical properties including form and texture. The second device associates both taste and sound with human emotions. The third device is the application of varied styles of music, or “polystylism” as representation of different aesthetic preferences or “tastes.” By presenting each taste in the context of a musical composition, this work draws a link between the human sense of taste and the sense of hearing.

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Rosenbaum, Seth Alan. "After-Taste." Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10810.

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This dissertation investigates the symbolic uses of food in twentieth-century America using, as case studies, major works by Edith Wharton, Toni Morrison, W.H. Auden, and Wallace Stevens. By incorporating different literary genres - poetry, the novel, and expository prose - by authors from distinct geographic locations, classes, genders, sexual orientations, races, ethnic backgrounds, and eras, my principles of selection offer a broad and significant representation for analysis that serves two related ends: to understand the different ways food functions in literature and thereby to establish the importance of food to literary study. After-Taste argues that food and eating in the novel, in canonical twentieth-century American literature, have been used predominantly for social critique rather than made an integral part of individual psychopathological investigation. In poetry, however, the reverse holds true: Auden and Stevens, two very different poets, shared a common goal - reconciliation of the self with world, rather than social critique, imagined through food and eating. While literary critics have made significant contributions to the discourse surrounding food as a field of study, their works are primarily historical, political, anthropological, and cultural in scope, rather than literary. After-Taste revises Brillat Savarin's fourth aphorism, "Tell me what you eat, and I shall tell you what you are[,]" into an injunction to the literary critic: 'Tell us what, how, when, where, and why the author deploys food in her literature, and we shall learn new meanings that have been obscure to us.' This study asks, and seeks to answer, the following questions: What narrative possibilities does food enable in the novel and in poetry? Is the usage of food symbolic only, or is it in some cases part of a deeper narrative logic? What social and individual meanings can food carry that other material objects cannot? Not all authors utilize food in their writing, but those who do have made a decision with narrative, theoretical, literary, and ontological consequences. My pages attempt to explain why food has such a powerful appeal for specific writers, those whose works would be aesthetically and rhetorically incomplete had they not employed a logic of food in their writing.

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Sinclair, Michael S. "Modulation of Peripheral Taste Function by Glial-like Taste Cells." Scholarly Repository, 2012. http://scholarlyrepository.miami.edu/oa_dissertations/715.

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Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the taste bud, but no other cells in oral epithelium. Oxytocin (OXT) elicited Ca2+ responses from cells that resemble glial-like taste cells (by criteria including gene expression and lack of excitability). The EC50 for OXT in these cells was 33 nM, and responses saturated at 1 µM. 500 nM L-371,257 (an OXTR antagonist) significantly inhihited the responses to OXT. In a semi-intact preparation of lingual slices, OXT did not alter bitter tastant-evoked Ca2+ responses. Further, in behavioral studies, OXT (10 mg/kg i.p.) did not alter the responses of mice to aversive salty (NaCl), bitter (quinine), or sour (citric acid) solutions. In contrast, OXT (0.1 mg/kg i.p.) significantly decreased taste behavioral responses to low-to-intermediate concentrations of sucrose. My data suggest that OXT may modulate sweet taste sensitivity in vivo by acting on glial-like cells in taste buds. Second, Renal Outer Medullary K channel (ROMK) mRNA was also detected by RT-PCR in taste buds . Immunostaining revealed that ROMK is localized to the apical tips of glial-like taste cells. In the kidney, ROMK, apically localized in nephron epithelium facilitates a unidirectional flow (i.e. excretion) of K+. I suggest that, analogous to glia in the central nervous system, glial-like taste cells homeostatically redistribute extracellular [K+ ] within taste buds to maintain their sensitivity. The results of this study reveal that glial-like taste cells resemble nervous system glia in more ways than simply clearing neurotransmitters. They may also modulate the sensory output of the taste bud and buffer the extracellular [K+]. A more active role for glial-like cells in the functioning of the taste bud should be investigated.

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Heisey, Brianna L. "Taste of dirt." To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.

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Bonneville-Roussy, Arielle. "There is accounting for taste : determinants of musical taste in adulthood." Thesis, University of Cambridge, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708330.

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Books on the topic "Tasty"

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Brennan, Frank. Tasty tales. Cambridge University Press, 2009.

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Terreson. Tasty tendrils. Delphi Press, 1991.

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ill, Levell Kevin, Banks Timothy ill, Stevenson Craig, Nardini Anna, and Martínez José Luis, eds. Tasty tales. Cambridge University Press, 2009.

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Linton, Albert. Tasty fruit. Earlynovel, 1988.

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Cai, li Rong. Tasty refreshments. Guangxijiaoyu, 1999.

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Brennan, Frank. Tasty tales. Cambridge University Press, 2009.

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Books, Taste of Home, ed. Taste of home's light & tasty annual recipes 2008. Taste of Home Books, 2008.

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Li, Yin Huan. Tasty chicken recipes. Popular Book Company, 1992.

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Storey, Rita. A tasty dinner. Smart Apple Media, 2015.

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Li, Yin Huan. Tasty Thai cuisine. Hai Bin, 1995.

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Book chapters on the topic "Tasty"

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Kilroy, Robert. "Tasty Affairs." In Marcel Duchamp’s Fountain. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-69158-9_9.

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Mühl, Melanie, and Diana von Kopp. "Die Unhealthy = Tasty-Intuition." In Die Kunst des klugen Essens. Carl Hanser Verlag GmbH & Co. KG, 2016. http://dx.doi.org/10.3139/9783446448896.010.

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Paglieri, Luca, and Alfio Quarteroni. "Mathematics and food: a tasty binomium." In Mathknow. Springer Milan, 2009. http://dx.doi.org/10.1007/978-88-470-1122-9_11.

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Mouritsen, Ole G., and Klavs Styrbæk. "Cephalopods Are Nutritious and Tasty, Too." In Octopuses, Squid & Cuttlefish. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58027-8_6.

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Corlosquet, Stéphane. "Spice Your Content Up With Tasty Semantics." In The Definitive Guide to Drupal 7. Apress, 2011. http://dx.doi.org/10.1007/978-1-4302-3136-3_28.

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Egresi, Istvan, and Meryem Buluç. "Local Gastronomy: A Tasty Tourist Attraction in Turkey." In Alternative Tourism in Turkey. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-47537-0_14.

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Stewart, Derek, Louise V. T. Shepherd, Robert D. Hall, and Paul D. Fraser. "Crops and Tasty, Nutritious Food - How Can Metabolomics Help?" In Annual Plant Reviews Volume 43. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444339956.ch7.

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Guerreiro, Abílio, Carimo Rassal, Carlos M. Afonso, Ludovina Galego, Manuel Serra, and Maria A. Rodrigues. "Healthy, Tasty and Sustainable Mediterranean Food. UMAMI Taste and Polyphenols of Twiggy Glasswort (Salicornia ramosissima)." In INCREaSE. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70272-8_14.

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Silva, João Gabriel Rocha, Iago Augusto Carvalho, Michelli Marlane Silva Loureiro, Vinícus da Fonseca Vieira, and Carolina Ribeiro Xavier. "Developing Tasty Calorie Restricted Diets Using a Differential Evolution Algorithm." In Computational Science and Its Applications – ICCSA 2016. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42092-9_14.

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Easwar, Karthik, and Lifeng Yang. "Tastes great or tasty? Matching advertising language to product construal." In Marketing Dynamism & Sustainability: Things Change, Things Stay the Same… Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-10912-1_141.

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Conference papers on the topic "Tasty"

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Henecka, Wilko, Stefan K ögl, Ahmad-Reza Sadeghi, Thomas Schneider, and Immo Wehrenberg. "TASTY." In the 17th ACM conference. ACM Press, 2010. http://dx.doi.org/10.1145/1866307.1866358.

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Fried, Hector, Helen Pain, and Michaela Turner. "Tasty Art." In ICMI '18: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. ACM, 2018. http://dx.doi.org/10.1145/3279954.3279962.

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Bruijnes, Merijn, Gijs Huisman, and Dirk Heylen. "Tasty tech." In ICMI '16: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. ACM, 2016. http://dx.doi.org/10.1145/3007577.3007581.

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Martin, Louis, Benjamin Muller, Pedro Javier Ortiz Suárez, et al. "CamemBERT: a Tasty French Language Model." In Proceedings of the 58th Annual Meeting of the Association for Computational Linguistics. Association for Computational Linguistics, 2020. http://dx.doi.org/10.18653/v1/2020.acl-main.645.

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Huang, Weiping, Minna Pakanen, Lotta Haukipuro, Satu Vainamo, and Leena Arhippainen. "Motivate Online Users by Moderating and Providing Tasty Testing Experiences." In 2018 22nd Conference of Open Innovations Association (FRUCT). IEEE, 2018. http://dx.doi.org/10.23919/fruct.2018.8468279.

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de Melo Araújo, S. "32. ‘Something a little bit ‘tasty’’ – George Orwell, food, politics, and empathy." In 13th Congress of the European Society for Agricultural and Food Ethics. Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_32.

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Xing, Xiaoyu, Zhijing Jin, Di Jin, Bingning Wang, Qi Zhang, and Xuanjing Huang. "Tasty Burgers, Soggy Fries: Probing Aspect Robustness in Aspect-Based Sentiment Analysis." In Proceedings of the 2020 Conference on Empirical Methods in Natural Language Processing (EMNLP). Association for Computational Linguistics, 2020. http://dx.doi.org/10.18653/v1/2020.emnlp-main.292.

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Mladenovic, Jelena, Nebojsa Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ODREĐIVANJE HEMIJSKOG SASTAVA RAZLIČITIH EKSTRAKATA ČUVARKUĆE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.413m.

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Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.

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Ahishakiye, Emmanuella. "Cross-modal Perception in Kirundi." In 2nd International Conference on Soft Computing, Artificial Intelligence and Machine Learning (SAIM 2021). AIRCC Publishing Corporation, 2021. http://dx.doi.org/10.5121/csit.2021.111007.

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Languages do not always use specific perception words to refer to specific senses. A word from one sense can metaphorically express another physical perception meaning. For Kirundi, findings from a corpus-based analysis revealed a cross-modal polysemy and a bidirectional hierarchy between higher and lower senses. The attested multisensory expression of auditory verb kwûmva ‘hear’ allows us to reduce sense modalities to two –vision and audition. Moreover, the auditory experience verb kwûmva ‘hear’ shows that lower senses can extend to higher senses through the use of synaesthetic metaphor (e.g. kwûmva akamōto ‘lit:hear a smell’/ururírīmbo ruryōshé ‘lit: a tasty song’/ururirimbo ruhimbâye ‘lit: a pleasant song). However, in collocations involving emotion words, it connects perception to emotion (e.g.; kwûmva inzara ‘lit: hear hunger’, kwûmva umunêzēro ‘lit: hear happiness’). This association indicates that perception in Kirundi gets information from both internal and external stimuli. Thus, considering feelings as part of the perception system.

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Al Jadani*, M., M. V. Sharlov, Y. A. Agafonov, I. V. Buddo, and T. Yuan. "ERT-DC & TEM Resistivities Integration (Tasty with Two Different Flavors!): A Case Study on Groundwater Exploration, Western Saudi Arabia." In Fifth International Conference on Engineering Geophysics (ICEG), 21–24 October 2019, Al Ain, UAE. Society of Exploration Geophysicists, 2020. http://dx.doi.org/10.1190/iceg2019-071.1.

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Reports on the topic "Tasty"

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Barrus, Daniel, Kristen Capogrossi, Sheryl Cates, et al. Tasty THC: Promises and Challenges of Cannabis Edibles. RTI Press, 2016. http://dx.doi.org/10.3768/rtipress.2016.op.0035.1611.

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Experiment, Experiment. Does potato salad taste good? Experiment, 2014. http://dx.doi.org/10.18258/2681.

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Pereira da Silva, F. I. Strawberry taste assessment during shelf life. Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/503222.

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Luttmer, Erzo F. P., and Monica Singhal. Culture, Context, and the Taste for Redistribution. National Bureau of Economic Research, 2008. http://dx.doi.org/10.3386/w14268.

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Crawford, Ian, Richard Blundell, Abi Adams, and Martin Browning. Prices versus preferences: taste change and revealed preference. IFS, 2015. http://dx.doi.org/10.1920/wp.ifs.2015.1511.

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Montoya, Ana María, Eric Parrado, Alex Solís, and Raimundo Undurraga. Bad Taste: Gender Discrimination in the Consumer Credit Market. Inter-American Development Bank, 2020. http://dx.doi.org/10.18235/0001921.

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Greenwood, Albert. Exteroceptive influence on a marihuana induced conditioned taste aversion. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.2152.

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Baqaee, David, and Ariel Burstein. Welfare and Output with Income Effects and Taste Shocks. National Bureau of Economic Research, 2021. http://dx.doi.org/10.3386/w28754.

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Aizenman, Joshua, and Eileen Brooks. Globalization and Taste Convergence: The Case of Wine and Beer. National Bureau of Economic Research, 2005. http://dx.doi.org/10.3386/w11228.

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Murray, Janet, Kara Pivarski, and Timothy Hunter. Two complementary methods for genotyping taste receptor TAS2R38 in humans. Genetics Society of America Peer-Reviewed Education Portal (GSA PREP), 2016. http://dx.doi.org/10.1534/gsaprep.2016.002.

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