Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

In the last several decades, the genetic ability to taste the bitter compound, 6-n-
propyltiouracil (PROP) has attracted considerable attention as a model for understanding …

The aim of the present study is to explore the association between food neophobia and
chemosensory responsiveness and to determine whether this association translates into …

The study was conducted on tannase‐assisted extraction of cashew apple juice at different
combinations of tannase concentration (0.01–0.1% wt/wt), incubation time (20–120 min) …

The non-tasting form of the bitter taste receptor, TAS2R38, has been shown as a genetic risk
factor associated with the development of Parkinson's disease (PD). Specific taste receptors …

Bitter taste receptors play crucial roles in detecting bitter compounds not only in the oral
cavity, but also in extraoral tissues where they are involved in a variety of non‒tasting …

Bariatric surgery is the most effective long-term treatment for severe obesity and related
comorbidities. Although patients who underwent bariatric surgery report changes of taste …

Salivary proteins have the potential to alter oral sensory perception of foods. In rodents,
dietary polyphenol exposure increases salivary concentrations of polyphenol-binding …

The combined influence of TAS2R38 genotype and PROP phenotype on oral sensations is
still to be clarified. The present work investigates their influence on the intensity of basic …

The multifunctional CD36 scavenger receptor facilitates fatty acid (FA) uptake and oxidation
and it has been involved in the pathophysiology related to dysfunctional FA metabolism. The …