Background: The rise in nutrition-related morbidity and mortality requires public health
intervention programs targeting nutritional behavior. In addition to socio-economical, socio …

Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly
palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is …

Fairly poor data are available on the relationship between taste perception, food
preferences and oral microbiota. In the present study, we investigated the hypothesis that …

Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-
Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste …

Despite considerable research investigating the role of 6-n-propylthiouracil bitterness
perception and variation of fungiform papillae density in food perception, this relationship …

Brassicaceous vegetables (BV) have chemoprotective effects and yet consumption of BV in
the UK is low. Previous studies suggest perception, liking and intake of BV are influenced by …

With the growing population of older adults, a deeper understanding of their food choice and
acceptance is vital to improving older adult dietary intake. The objectives of this study were …

It is well known that perceived taste intensity varies greatly among individuals, and that
several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status …

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 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 …