Saliva is crucial to oral processing of food and consequently is also related to the sensory
and textural experience. It is often assumed that the secretion and properties of saliva …

The human sense of smell is still much underappreciated, despite its importance for vital
functions such as warning and protection from environmental hazards, eating behavior and …

Consumption of functional foods suggests a strategy to reduce the incidence of chronic
health disorders. This message has resonated with consumers and driven market growth …

Repeated consumption of high-energy nutrient poor foods can lead to undesirable health
outcomes such as obesity. Taste plays an important role in food choice, and a better …

The economic crisis caused by the COVID-19 pandemic has effected the global economy,
with the main changes expected to affect human life in the future, including food …

Anxieties associated with the coronavirus disease (COVID-19) outbreak has kept people
from attending different events and procuring food from unsafe sources. Although there is no …

Gas chromatography–ion mobility spectrometry (GC–IMS) and dynamic quantitative
descriptive analysis (D-QDA) were combined to explore the aroma release and perception …

Olfaction, the sense of smell, is characterized by a notable age-dependency such that aging
individuals are more likely to have poor olfactory abilities. These impairments are …

Wine tasting is a multidimensional experience that includes contextual information from
tasting environments. Formal sensory tastings are limited by the use of booths that lack …

Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way
to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a …