Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

Body fat mass increases when energy intake exceeds energy expenditure. In the long term,
a positive energy balance will result in obesity. The worldwide prevalence of obesity has …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and
astringency are the two important quality attributes of green tea that enrich tea flavor …

Mammals can taste a wide repertoire of chemosensory stimuli. Two unrelated families of
receptors (T1Rs and T2Rs) mediate responses to sweet, amino acids, and bitter …

A much-anticipated revision of a benchmark resource, written by a renowned author,
professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition …

A novel family of candidate gustatory receptors (GRs) was recently identified in searches of
the Drosophila genome. We have performed in situ hybridization and transgene …

The chemical senses (smell and taste) have evolved complex repertoires of chemosensory
receptors—G-protein coupled receptors with a seven-transmembrane domain structure. In …

We used differential screening of cDNAs from individual taste receptor cells to identify
candidate taste transduction elements in mice. Among the differentially expressed clones …

We describe a novel mechanism for vital fluorescent dye entry into sensory cells and
neurons: permeation through ion channels. In addition to the slow conventional uptake of …