The field of aroma release and perception during the oral process has been well studied.
However, the traditional approaches have not fully explored the integration of oral biology …

The sensory perception of food is a complex phenomenon involving the integration of
different stimuli (aroma, taste, trigeminal sensations, texture and visual). Flavor compounds …

The objective of this study was to evaluate the influence of a probiotic formula on the
production of neuroactive compounds in different parts of the colon in batch culture and in …

Oral microbiota-host interactions are gaining recognition as potential factors contributing to
interindividual variations in taste perception. However, whether such possible links imply …

Aim: Food neophobia, the avoidance of trying new flavours, is increasingly observed in the
globalised world. There may be different reasons underlying food neophobia, which can be …