Journal articles: 'Tasty'

1

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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Marrone, Gianfranco. "Food meaning: From tasty to flavorful." Semiotica 2016, no. 211 (2016): 187–201. http://dx.doi.org/10.1515/sem-2016-0103.

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AbstractConsidering as a starting point Greimas’s last work (De l’imperfection), taken into very little consideration by later semiotic research, I would like to see whether it would be possible to make, in the field of taste, the distinction that Greimas did in the visual field: between a “figurative” taste (that I should call tasty) and a “plastic” taste (that I should call flavorful). Much has been discussed about the synesthetic nature of gustatory sensoriality. But very little has been said about links and differences between an intellectualistic taste perception (i. e., recognition of figures of food through semantic grids) and a taste perception of a pure aesthetic nature, supported by the former and producing further significations that cannot be reproduced through language words. How does an aesthetic grasp of taste work, if it works at all? In order to answer this question I will briefly analyze different kinds of texts.

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Wagner, Jennifer A., Gabriela Pabon, David Terrill, and Susan M. Abdel-Rahman. "Examining a New Scale for Evaluating Taste in Children (TASTY)." Journal of Pediatric Pharmacology and Therapeutics 25, no. 2 (2020): 131–38. http://dx.doi.org/10.5863/1551-6776-25.2.131.

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OBJECTIVES Pediatric medication taste impacts adherence, and current recommendations advocate for direct input from pediatric patients on medication taste during drug development. However, the lack of a widely used, validated measurement tool limits taste assessments. This protocol examines the validity of, and preferences for, a newly created self-report taste rating scale designed with images centered on taste (TASTY), compared with 2 existing hedonic taste scales. METHODS This study was a prospective, single-center, randomized survey of child-parent dyads recruited from pediatric ambulatory care clinics and ancillary service waiting rooms. Parents facilitated the survey by identifying foods that they perceived their child would recall as pleasant, neutral, and unpleasant. Children were asked to rate each of the 3 food items on each of 3 different faces scales presented in random order. Parents and children were also asked which scale they preferred and why. RESULTS Ninety child-parent dyads completed this study (mean child age was 6.7 ± 2.9 years, 58% female). All 3 scales performed comparably with no significant differences (p &gt; 0.05). However, concordance between parental assignment and child rankings was markedly lower in 3-year-olds (r &lt; 0.4) and 4-year-olds (r &lt; 0.6) than for children 5 years and older (r &gt; 0.9). TASTY was preferred by both parents and children when compared with the other scales. CONCLUSIONS This novel hedonic taste scale for pediatric use is equally valid and preferred to comparable faces scales. The TASTY scale may be beneficial in developing standardized methodology for evaluating drug palatability.

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Luomala, Harri, Maijastiina Jokitalo, Hannu Karhu, Hanna-Leena Hietaranta-Luoma, Anu Hopia, and Sanna Hietamäki. "Perceived health and taste ambivalence in food consumption." Journal of Consumer Marketing 32, no. 4 (2015): 290–301. http://dx.doi.org/10.1108/jcm-11-2014-1233.

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Purpose – This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty”) or exclusive (“healthy is untasty” and “unhealthy is tasty”). Design/methodology/approach – A qualitative methodology not yet applied in examining consumers’ healthiness and tastiness perceptions of food was employed. It included gathering three separate data sets through both personal and group interviews (N = 40). Findings – Consumers’ dieting status, health motives and food values shape the perception of inclusivity and exclusivity of health and taste of light, convenience and candy products. Second, there are multiple sources for these perceptions including product type, ingredients, level of processing and marketing cues. These factors interact to produce a unique consumer understanding of the relationship between health and taste for each single food product. Practical implications – To ensure optimal consumer response, food companies and health educators need to understand how different target groups form their inclusive/exclusive perceptions of health and taste for various foods. Originality/value – The majority of pre-existing food consumption research supports imply that a good taste and a high degree of healthiness are incompatible with each other. The findings challenge this view. It appears that it is the “unhealthy is untasty” and “healthy is tasty” perceptions that predominate in certain consumer groups. A novel conceptual framework for understanding the ambivalence of health and taste perceptions in food consumption is offered.

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Zouhar, Marián. "Predicates of personal taste in communication: A case of disagreement." Journal of Linguistics/Jazykovedný casopis 69, no. 1 (2018): 25–38. http://dx.doi.org/10.2478/jazcas-2018-0010.

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Abstract The aim of the paper is to defend the idea that, from the semantic point of view, predicates of personal taste behave in communication like ordinary indexical expressions (pronouns, demonstratives, etc.). It means that they express different semantic contents relative to relevantly different contexts of utterances. This is a consequence of the claim that “tasty” (which is our paradigm example of a predicate of personal taste) and “tasty for (someone)” (where “someone” is a placeholder for an agent) express the same, or very similar, semantic contents relative to the same context of utterance. Now this idea can be challenged by pointing to certain communicative phenomena, such as disagreements about matters of personal taste. It is argued, however, that there is an explanation of taste disagreements that is compatible with the indexical nature of predicates of personal taste. Moreover, it is shown that an explanation along these lines is rather natural because it seems to be necessitated by communication-based evidence.

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&NA;. "A tasty trial." Inpharma Weekly &NA;, no. 908 (1993): 17. http://dx.doi.org/10.2165/00128413-199309080-00039.

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Meany, Joseph. "Blogroll: Tasty chemistry." Nature Chemistry 7, no. 4 (2015): 271. http://dx.doi.org/10.1038/nchem.2214.

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Mouritsen, Ole G. "Those tasty weeds." Journal of Applied Phycology 29, no. 5 (2016): 2159–64. http://dx.doi.org/10.1007/s10811-016-0986-1.

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Sugden, A. M. "ECOLOGY/EVOLUTION: Tasty Galls." Science 290, no. 5497 (2000): 1653e—1655. http://dx.doi.org/10.1126/science.290.5497.1653e.

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Fox, Jennifer. "Tasty traditions of hospitality." Five to Eleven 3, no. 6 (2003): xxvi—xxviii. http://dx.doi.org/10.12968/ftoe.2003.3.6.xxvi.

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Crilly, Tony, Stan Dolan, and Colin R. Fletcher. "Emmental squares are tasty." Mathematical Gazette 102, no. 553 (2018): 13–22. http://dx.doi.org/10.1017/mag.2018.3.

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A shape is called equable if its area and perimeter are numerically equal relative to some given system of units. For example, if a square is equable, then its side, a, must satisfy 4a = a2. So there is only one equable square, and it has side 4.It is easy to investigate this idea for other shapes. Though not connected with this problem, the work of Imre Lakatos suggested a generalisation to us. Lakatos showed that Euler's classical formula V + F = E − 2 for polyhedra could be extended when the notion of tunnels was introduced [1].

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Hammond, Paula. "Tasty and terrific trifles." 5 to 7 Educator 2008, no. 48 (2008): x—xi. http://dx.doi.org/10.12968/ftse.2008.7.12.31597.

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ASPEITIA, AXEL BARCELÓ. "TASTY ROADS TO FLAVOUR." Manuscrito 43, no. 4 (2020): 1–12. http://dx.doi.org/10.1590/0100-6045.2020.v43n4.ab.

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23

Carlson, Eleanor. "Reviews : Not very tasty." Health Education Journal 45, no. 1 (1986): 64. http://dx.doi.org/10.1177/001789698604500127.

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Martelletti, Paolo. "A tasty cultural event." Journal of Headache and Pain 13, no. 6 (2012): 435–36. http://dx.doi.org/10.1007/s10194-012-0472-3.

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Chen, Xiao-Ya. "Bitter but tasty cucumber." National Science Review 2, no. 2 (2015): 129–30. http://dx.doi.org/10.1093/nsr/nwv018.

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HOLDEN, C. "A Tasty New Tomato?" Science 246, no. 4932 (1989): 889. http://dx.doi.org/10.1126/science.246.4932.889-a.

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FLAM, F. "A Tasty Tufted Tuber." Science 252, no. 5013 (1991): 1612. http://dx.doi.org/10.1126/science.252.5013.1612-a.

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Raman, Lakshmi. "Does “Yummy” Food Help You Grow and Avoid Illness? Children's and Adults' Understanding of the Effect of Psychobiological Labels on Growth and Illness." Child Development Research 2011 (August 22, 2011): 1–10. http://dx.doi.org/10.1155/2011/638239.

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Three studies examined children's understanding of the role of psychobiological labels such as tasty (“yummy”) and not tasty (“yucky”) foods on growth and illness. Studies 1 and 3 examined the role of tasty and not tasty foods on height, weight, and illness, respectively. Study 2 controlled for the possibility that participants were responding to the positive and negative valence of the terms “yummy” and “yucky” in Study 1. Results revealed that young children entertain psychobiological causes for growth but not for illness. These results suggest that young children selectively apply psychobiological causes to explain different biological processes.

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29

Best, Michael R., and W. Robert Batsell. "A Classroom Demonstration of Taste-Aversion Learning." Teaching of Psychology 25, no. 2 (1998): 116–18. http://dx.doi.org/10.1207/s15328023top2502_8.

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Rats readily avoid tastes paired with illness, although they associate exteroceptive cues less well with toxicosis. In this article, we describe a demonstration that recreates the central features of taste-aversion research. A dark, tasty fluid is paired with a toxin. Students can directly observe the animal's behavior to conclude that the taste component, not the visual component, is associated with internal malaise. This demonstration places in a more concrete context the contribution of animal research to the principles of psychology.

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Grubor, Aleksandar, Nenad Djokic, Ines Djokic, and Ruzica Kovac-Znidersic. "Application of health and taste attitude scales in Serbia." British Food Journal 117, no. 2 (2015): 840–60. http://dx.doi.org/10.1108/bfj-11-2013-0330.

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Purpose – Consumers’ attitudes, especially their attitudes towards health and taste, are significant in understanding and predicting dietary behaviour. In this research, Health and Taste Attitude Scales (HTAS) developed by Roininen et al. in 1999 for measuring health and taste attitudes of consumers, were applied in Serbia. The purpose of this paper is to find out whether the same sub-scales can be identified as in HTAS applications abroad, to test the predictive validity of HTAS and to investigate respondents’ health and taste attitudes in the context of their socio-demographic characteristics. Design/methodology/approach – Primary data were gathered by means of focus groups and a survey – structured personal interviews by using a questionnaire. The research was conducted in July 2013 with 300 respondents participating. Findings – The same sub-scales were identified in Serbian consumer research as in HTAS applications abroad. Generally, all the Health sub-scales are useful predictors of consumption of several types of food perceived as healthy, while the Taste sub-scales (except Pleasure) are good predictors of consumption of both, food considered as tasty and food considered as not tasty. Out of socio-demographic variables, only age showed statistically significant correlations to some of the Taste sub-scales. Practical implications – Several recommendations for companies operating on the domestic food market were given in this paper. Originality/value – The first application of HTAS in Serbia, generally characterized by scarce food consumer research, was shown in this paper. It is also the first application of HTAS in a Southern European country.

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Wyatt, Jeremy. "Absolutely tasty: an examination of predicates of personal taste and faultless disagreement." Inquiry 61, no. 3 (2017): 252–80. http://dx.doi.org/10.1080/0020174x.2017.1402700.

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Nadricka, Kristina, Kobe Millet, and Peeter W. J. Verlegh. "When organic products are tasty: Taste inferences from an Organic = Healthy Association." Food Quality and Preference 83 (July 2020): 103896. http://dx.doi.org/10.1016/j.foodqual.2020.103896.

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La Puma, John. "Make Low-Cholesterol Diets Tasty." Annals of Internal Medicine 120, no. 7 (1994): 621. http://dx.doi.org/10.7326/0003-4819-120-7-199404010-00023.

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Pearson, Thomas A. "Make Low-Cholesterol Diets Tasty." Annals of Internal Medicine 120, no. 7 (1994): 621. http://dx.doi.org/10.7326/0003-4819-120-7-199404010-00024.

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Potter, Polyxeni. "Tasty Bits a Dutch Treat." Emerging Infectious Diseases 16, no. 1 (2010): 178–79. http://dx.doi.org/10.3201/eid1601.ac1601.

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&NA;. "Tasty treatment for kidney stones." Nursing 36, no. 8 (2006): 35. http://dx.doi.org/10.1097/00152193-200608000-00034.

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OHNISHI, Makoto. "Safe and Tasty Tap Water." Journal of the Society of Mechanical Engineers 109, no. 1048 (2006): 194–95. http://dx.doi.org/10.1299/jsmemag.109.1048_194.

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Damle, SG. "A tasty puff of death......" Journal of Indian Society of Pedodontics and Preventive Dentistry 24, no. 2 (2006): 62. http://dx.doi.org/10.4103/0970-4388.26017.

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39

Simonton, Dean Keith. "A Sampler of Tasty Tidbits." Contemporary Psychology: A Journal of Reviews 40, no. 10 (1995): 968–69. http://dx.doi.org/10.1037/004038.

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Bajaj, Gita. "Tasty Bite Eatables Ltd. (TBEL)." Vikalpa: The Journal for Decision Makers 33, no. 3 (2008): 99–110. http://dx.doi.org/10.1177/0256090920080307.

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Bajaj, Gita. "Tasty Bite Eatables Ltd. (TBEL)." Vikalpa: The Journal for Decision Makers 33, no. 3 (2008): 111–20. http://dx.doi.org/10.1177/0256090920080308.

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Dummel, Sebastian, and Ronald Hübner. "Too Tasty to Be Ignored." Experimental Psychology 64, no. 5 (2017): 338–45. http://dx.doi.org/10.1027/1618-3169/a000373.

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Abstract. Recent research has shown that even non-salient stimuli (colored circles) can gain attentional weight, when they have been loaded with some value through previous reward learning. The present study examined such value-based attentional weighting with intrinsically rewarding food stimuli. Different snacks were assumed to have different values for people due to individual food preferences. Participants indicated their preferences toward various snacks and then performed a flanker task with these snacks: they had to categorize a target snack as either sweet or salty; irrelevant flanker snacks were either compatible or incompatible with the target category. Results of a linear mixed-effects model show that the effect of flanker compatibility on participants’ performance (response times) increased with the participants’ preference toward the flanking snacks. This shows, for the first time, that attentional weightings in a flanker task with naturalistic stimuli (snacks) are modulated by participants’ preferences toward the flankers.

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HOFMANN, THOMAS. "Taste-Active Maillard Reaction Products: The “Tasty” World of Nonvolatile Maillard Reaction Products." Annals of the New York Academy of Sciences 1043, no. 1 (2005): 20–29. http://dx.doi.org/10.1196/annals.1333.003.

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Karczewska, Natalia. "Disagreement about Taste as Disagreement about the Discourse: Problems and Limitations." Studies in Logic, Grammar and Rhetoric 46, no. 1 (2016): 103–17. http://dx.doi.org/10.1515/slgr-2016-0035.

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Abstract In the present paper I present the metalinguistic solutions to the ‘lost disagreement’ problem proposed (independently) Sundell and Plunkett [2013] and Barker [2012]. I argue that metalinguistic negotiations about taste, even though successful in explaining the intuition of disagreement in a vast number of cases, are not an accurate solution to the disagreement problem in contextualism when it comes to the most paradigmatic case of “tasty”. I also argue against the account of faultless disagreement explained via vagueness of taste predicates [Barker, 2012]. I believe that the notion of faultlessness employed in the discussion of vagueness [Wright, 1994] is a different notion than the one employed in the discussion of taste discourse [Kölbel, 2003].

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45

Wehner, Todd C. "What Are Burpless Cucumbers?" HortTechnology 10, no. 2 (2000): 317–20. http://dx.doi.org/10.21273/horttech.10.2.317.

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Burpless cucumbers are listed in many seed catalogs as being milder in taste (or easier on the digestion) than the american slicing type. It has been suggested by researchers that burpless cucumbers 1) contain less of a burp-causing compound, 2) are genetically bitterfree, or 3) are just the marketing term for oriental trellis cucumbers sold in the U.S. The objective of this experiment was to determine whether oriental trellis cucumbers cause less burping when eaten, and whether they are genetically bitterfree. An american slicer (`Marketmore 76'), a bitterfree slicer (`Marketmore 80'), and a burpless oriental trellis slicer (`Tasty Bright') were compared. Burpiness of the fruit was determined in the field in two seasons (spring and summer) and two replications. Six judges were grouped into burp-susceptible and burp-resistant. They evaluated the cultivars over two harvests by eating a 4-inch (100-mm) length of one fruit of the three cultivars (in random order) on three consecutive days. Burpiness was rated 0 to 9 (0 = none, 1 to 3 = slight, 4 to 6 = moderate, 7 to 9 = severe). Bitterness of the plants was determined (using different judges) by tasting one cotyledon of six seedlings per cultivar. Cotyledon bitterness is an indicator of plant bitterness; bitterfree plants lack cucurbitacins, and have mild-tasting fruit. Results of taste tests indicated that burpiness ratings were not significantly differentfor burp resistant judges. However, oriental trellis cucumbers were slightly but significantly milder than american slicers for judges susceptible to burping. `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. An additional 11 oriental trellis cultivars were also tested for bitterness to determine whether Tasty Bright was typical in bitterness; they were all normal-bitter. In conclusion, oriental trellis cucumbers are not bitterfree, but are slightly milder for burp-susceptible people to eat. Finally, burpless is the marketing term for oriental trellis cucumbers in the United States.

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Kanemoto, Shigeharu, and Tsunehiko Shibata. "Development of New Tasty White Process." Journal for the Integrated Study of Dietary Habits 13, no. 1 (2002): 2–9. http://dx.doi.org/10.2740/jisdh.13.2.

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Marcinkiewicz, Katarzyna. "The alleles of a tasty tomato." Nature Biotechnology 35, no. 3 (2017): 220–21. http://dx.doi.org/10.1038/nbt.3814.

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Ziegler, Zelda. "Research Profiles: Tasty plastic beats glass." Analytical Chemistry 73, no. 23 (2001): 656 A. http://dx.doi.org/10.1021/ac012651z.

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Nilius, Bernd, and Giovanni Appendino. "Tasty and healthy TR(i)Ps." EMBO reports 12, no. 11 (2011): 1094–101. http://dx.doi.org/10.1038/embor.2011.200.

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Ulery, Bret D. "Tasty solution to keeping arteries open." Science Translational Medicine 8, no. 354 (2016): 354ec141. http://dx.doi.org/10.1126/scitranslmed.aah6077.

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Journal articles on the topic 'Tasty'

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