Topical products, widely used to manage skin conditions, have evolved from simple potions
to sophisticated delivery systems. Their development has been facilitated by advances in …

Different studies have shown that insect meals can partially or completely replace the fish
and soya bean meals that are commonly used in aquaculture. However, information is …

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods
and beverages is an ever challenging target for academic and industrial research. Advances …

The ability to perceive flavors begins in utero with the development and early functioning of
the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain …

Considerable mechanistic data indicate there may be a sixth basic taste: fat. However,
evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed …

Human desire for sweet taste spans all ages, races, and cultures. Throughout evolution,
sweetness has had a role in human nutrition, helping to orient feeding behavior toward …

The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has
been attributed in part to the overconsumption of added sugars. Sugar reduction strategies …

Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics;
predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for …

Innate and learned preferences for sweet taste during childh... : Current Opinion in Clinical
Nutrition & Metabolic Care Innate and learned preferences for sweet taste during childhood …

The sense of taste, or gustation, is mediated by taste buds, which are housed in specialized
taste papillae found in a stereotyped pattern on the surface of the tongue. Each bud …