Bibliografías temáticas / Taste

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  1. Artículos de revistas
  2. Tesis
  3. Libros
  4. Capítulos de libros
  5. Actas de conferencias
  6. Informes

Literatura académica sobre el tema "Taste"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Taste"

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Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.

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Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers p
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Soares, Neelkamal, Rachel Mitchell, Theresa McGoff, Teresa Bailey, and Gregory S. Wellman. "Taste Perceptions of Common Pediatric Antibiotic Suspensions and Associated Prescribing Patterns in Medical Residents." Journal of Pediatric Pharmacology and Therapeutics 27, no. 4 (2022): 316–23. http://dx.doi.org/10.5863/1551-6776-27.4.316.

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OBJECTIVE Palatability of medication is an important factor for adherence, especially in pediatric populations that tend to use oral suspensions for antibiotic therapy. Our study is the first to evaluate the impact of taste on prescribing patterns of antibiotic suspensions. The objective was to determine if taste testing common antibiotic suspensions altered prescribing patterns of medical residents, through data extracted from the electronic health record. METHODS After assessing 5 “primer” tastes (sweet, salty, bitter, sour, umami [savory]), residents were randomized to sample 6 antibiotic s
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Yoshida, Ryusuke, and Yuzo Ninomiya. "Taste information derived from T1R-expressing taste cells in mice." Biochemical Journal 473, no. 5 (2016): 525–36. http://dx.doi.org/10.1042/bj20151015.

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The taste system of animals is used to detect valuable nutrients and harmful compounds in foods. In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities. Sweet and umami tastes are mediated by G-protein-coupled receptors, belonging to the T1R (taste receptor type 1) family. This family consists of three members (T1R1, T1R2 and T1R3). They function as sweet or umami taste receptors by forming heterodimeric complexes, T1R1+T1R3 (umami) or T1R2+T1R3 (sweet). Receptors for each of the basic tastes are thought to be expressed exclusively in tast
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Hartley, Isabella, Djin Liem, and Russell Keast. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1 (2019): 182. http://dx.doi.org/10.3390/nu11010182.

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Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes p
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Iwata, Shusuke, Ryusuke Yoshida, and Yuzo Ninomiya. "Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover." Current Pharmaceutical Design 20, no. 16 (2014): 2684–92. http://dx.doi.org/10.2174/13816128113199990575.

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Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.

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Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants usi
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Chen, Na, Katsumi Watanabe, Tatsu Kobayakawa, and Makoto Wada. "Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits." Journal of Food Quality 2023 (February 13, 2023): 1–9. http://dx.doi.org/10.1155/2023/9945339.

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Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line
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Lee, Sun-Mi, and Na-Kyung Hwangbo. "Analysis of the Relationship between Subjective Perception on Oral Health and Taste Thresholds: A Study on Individuals with COVID-19 Experience." Korean Society of Oral Health Science 12, no. 2 (2024): 10–17. http://dx.doi.org/10.33615/jkohs.2024.12.2.10.

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Objectives: The purpose of this study was to confirm the analysis of taste threshold and evaluate the relationship between taste threshold and changes in taste according to oral factors and COVID-19 disease. Methods: In this study, a total of 203 female college students participated. Taste thresholds for five tastes were measured. Information on subjective oral environment and potential COVID-19 effects on taste thresholds was gathered through a questionnaire. Results: Sweetness stood out with the highest sensitivity at 4.19 among the five basic tastes. Subjects occasionally experiencing subje
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Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green
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Mulheren, Rachel W., Erin Kamarunas, and Christy L. Ludlow. "Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network." Journal of Neurophysiology 116, no. 5 (2016): 2033–42. http://dx.doi.org/10.1152/jn.00130.2016.

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Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusio
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Tesis sobre el tema "Taste"

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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 app
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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
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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
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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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Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.

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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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Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.

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In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for compari
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Seto, Eri. "Electrophysiological Study on Transduction Mechanisms of Bitter Taste in Mouse Taste Cells." Kyoto University, 2001. http://hdl.handle.net/2433/150782.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第9011号<br>農博第1193号<br>新制||農||822(附属図書館)<br>学位論文||H13||N3530(農学部図書室)<br>UT51-2001-F341<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授 森 友彦, 教授 伏木 亨, 教授 北畠 直文<br>学位規則第4条第1項該当
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Steiner, Robin Thomas. "A Phenomenology of Taste: Brewmasters and the production of lived taste experience." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/193394.

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Using a phenomenological account of perception drawn largely from the work of Merleau-Ponty (1962) and Gibson (1966; 1974), this thesis explores how perceptual experience is created and modified through practices and discourses. The project examines how a specific perceptual experience--the taste of beer--is formed through the practices and discourses of production. It investigates how both the nuanced taste experiences of brewmasters and the less precise taste experiences of their customers are cultivated in relation to a set of production concerns surrounding the manufacture of a consistent
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Day, Alan John. "A matter of taste." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/25376.

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The development of interpretive criticism in the arts has raised doubts concerning the possibility for explaining the affective power of works of art within the same theoretical framework. Works of art provide pleasure; however, they also possess meritous properties that can be accurately assessed in terms of objective criteria. The object of this thesis is to investigate the institutional dimensions of artistic excellence and merit in order to outline the relation between aesthetic feeling, aesthetic value and aesthetic taste. Modern aesthetics has its origins in the 18th century British Enl
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Libros sobre el tema "Taste"

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Suhr, Mandy. Taste. Carolrhoda Books, 1994.

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Hidalgo, Maria. Taste. Smart Apple Media, 2003.

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Hurwitz, Sue. Taste. PowerKids Press, 1997.

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Rius, María. Taste. Barron's, 1985.

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Gordon, Mike, 1948 March 16-, ed. Taste. Wayland, 2007.

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Ganeri, Anita. Taste. Franklin Watts, 2014.

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Astrop, Caroline. Taste. Firefly, 1989.

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Llamas, Andreu. Taste. Chelsea House Publishers, 1996.

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Boothroyd, Jennifer. Taste. Lerner Publications Co., 2010.

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Macleod, Sinclair. Taste. Ginn, 1988.

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Capítulos de libros sobre el tema "Taste"

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Kleiner, Jennifer Sue. "Taste." In Encyclopedia of Clinical Neuropsychology. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-57111-9_799.

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Kleiner, Jennifer Sue. "Taste." In Encyclopedia of Clinical Neuropsychology. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56782-2_799-2.

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Kimmelman, Charles P. "Taste." In Encyclopedia of Otolaryngology, Head and Neck Surgery. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-23499-6_798.

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Meyerhof, Wolfgang. "Taste." In Neurosciences - From Molecule to Behavior: a university textbook. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-10769-6_14.

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Murphy, Dana. "Taste." In Encyclopedia of Evolutionary Psychological Science. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-16999-6_793-1.

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Roberts, Anne, and Peter Gardiner. "Taste." In Systems of Life. Macmillan Education UK, 1994. http://dx.doi.org/10.1007/978-1-349-13761-9_5.

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Beidler, Lloyd M. "Taste." In Sensory Systems: II. Birkhäuser Boston, 1988. http://dx.doi.org/10.1007/978-1-4684-6760-4_54.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century. Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3474-4_28.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88832-9_28.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-1997-6_28.

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Actas de conferencias sobre el tema "Taste"

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Clark, Alasdair W., Justin Sperling, William Peveler, et al. "Plasmonic sensor arrays as artificial taste buds." In Frontiers in Biological Detection: From Nanosensors to Systems XVII, edited by Benjamin L. Miller, Sharon M. Weiss, and Amos Danielli. SPIE, 2025. https://doi.org/10.1117/12.3048597.

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Miyashita, Homei. "Taste Display that Reproduces Tastes Measured by a Taste Sensor." In UIST '20: The 33rd Annual ACM Symposium on User Interface Software and Technology. ACM, 2020. http://dx.doi.org/10.1145/3379337.3415852.

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Taitz, Alan, Diego Shalom, Marcos Trevisan, and Bruno Mesz. "The taste of scales and chords." In Simpósio Brasileiro de Computação Musical. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/sbcm.2019.10445.

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Reliable crossmodal correspondences between basic tastes and music features have been found in recent studies [1,2]. In this work, we explore associations between scales, chords and tastes. Several of these elementary musical structures show non-random patterns of matching with basic tastes. Moreover, their aggregate dyadic consonance [3] anti-correlates with the relative frequency of their matching to bitter taste.
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Brownlie, Keith. "Taste." In Footbridge 2017 Berlin. Chair of Conceptual and Structural Design, Fachgebiet Entwerfen und Konstruieren – Massivbau, Technische Universität Berlin, 2017. http://dx.doi.org/10.24904/footbridge2017.01020.

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Afshar, Ardavan, Ioakeim Perros, Haesun Park, et al. "TASTE." In ACM CHIL '20: ACM Conference on Health, Inference, and Learning. ACM, 2020. http://dx.doi.org/10.1145/3368555.3384464.

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Ranasinghe, Nimesha, Kuan-Yi Lee, Gajan Suthokumar, and Ellen Yi-Luen Do. "Taste+." In MM '14: 2014 ACM Multimedia Conference. ACM, 2014. http://dx.doi.org/10.1145/2647868.2654878.

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Gavrilova, Svetlana. "TASTE." In XIX INTERNATIONAL INTERDISCIPLINARY CONGRESS NEUROSCIENCE FOR MEDICINE AND PSYCHOLOGY. LCC MAKS Press, 2023. http://dx.doi.org/10.29003/m3205.sudak.ns2023-19/86-87.

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Brooks, Jas, Noor Amin, and Pedro Lopes. "Taste Retargeting via Chemical Taste Modulators." In UIST '23: The 36th Annual ACM Symposium on User Interface Software and Technology. ACM, 2023. http://dx.doi.org/10.1145/3586183.3606818.

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Grundherr, J., B. Koch, A. Stein, D. Grimm, C. Bokemeyer, and J. Quidde. "Taste disorders during chemotherapy (CTX) – TASTE Studie." In Ernährung 2018 – Ernährung ist Therapie und Prävention. Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1647161.

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Jändel, Magnus, and Mehdi Elahi. "Tribal taste." In Proceedingsc of the 13th international conference. ACM Press, 2008. http://dx.doi.org/10.1145/1502650.1502729.

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Informes sobre el tema "Taste"

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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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Kotwal, Shashikant. Grant: Automation of BitterX Molecular Docking of Bitter taste compounds to Human Bitter Taste Receptors (TAS2R). ResearchHub Technologies, Inc., 2025. https://doi.org/10.55277/researchhub.b0nzqfac.

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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception a
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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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de Albuquerque, Amanda, Frederico Finan, Anubhav Jha, Laura Karpuska, and Francesco Trebbi. Decoupling Taste-Based versus Statistical Discrimination in Elections. National Bureau of Economic Research, 2025. https://doi.org/10.3386/w33859.

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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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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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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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