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https://www.readbyqxmd.com/read/28734784/drug-delivery-innovations-to-address-global-health-challenges-for-pediatric-and-geriatric-populations-through-improvements-in-patient-compliance
#1
Joshua Boateng
Despite significant advances in pharmaceutical and biotechnological drug discovery, the global population is plagued with many challenging diseases. These are further compounded by anticipated explosion in an ageing population, which presents several problems such as polypharmacy, dysphagia and neurological conditions, resulting in non-compliance and disease complications. For antibiotics, poor compliance, can result in development of drug resistant infections which can be fatal. Further, children, especially, in developing countries die unnecessarily from easily treatable diseases (e...
July 19, 2017: Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/28734079/post-translational-palmitoylation-controls-the-voltage-gating-and-lipid-raft-association-of-calhm1-channel
#2
Akiyuki Taruno, Hongxin Sun, Koichi Nakajo, Tatsuro Murakami, Yasuyoshi Ohsaki, Mizuho A Kido, Fumihito Ono, Yoshinori Marunaka
Emerging roles of CALHM1, a recently discovered voltage-gated ion channel, include purinergic neurotransmission of tastes in taste buds and memory formation in the brain, highlighting its physiological importance. However, the regulatory mechanisms of the CALHM1 channel remain entirely unexplored, hindering full understanding of its contribution in vivo. In fact, the different gating properties of CALHM1 in vivo and in vitro suggest undiscovered regulatory mechanisms. Here, in searching for post-translational regulatory mechanisms, we discovered the regulation of CALHM1 gating and association with lipid microdomains via protein S-palmitoylation, the only reversible lipid modification of proteins on cysteine residues...
July 22, 2017: Journal of Physiology
https://www.readbyqxmd.com/read/28733692/the-early-effect-of-laporascopic-sleeve-gastrectomy-on-taste-change-in-a-multiethnic-asian-cohort
#3
Fathimath Naseer, Su Lin Lim, Jimmy By So, Davide Lomanto, Pamela Sy Er, Liang Shen, Guowei Kim, Asim Shabbir
No abstract text is available yet for this article.
June 2017: Annals of the Academy of Medicine, Singapore
https://www.readbyqxmd.com/read/28732220/short-term-evaluation-of-gustatory-changes-after-surgical-removal-of-mandibular-third-molar-a-prospective-randomized-control-trial
#4
D Prabhu Shankar, P Manodh, Pradeep Devadoss, Rahul Anand, Murugan Aparna
PURPOSE: The present study was carried out to prospectively determine the incidence and severity of suprathreshold taste changes after surgical removal of mandibular third molars. MATERIALS AND METHODS: Sixty patients who required removal of impacted third molars were included in the study. Based on the Winter criteria of angulation of impacted mandibular third molars, 15 patients each with mesioangular, distoangular, horizontal, and vertical impacted third molars were selected...
June 30, 2017: Journal of Oral and Maxillofacial Surgery
https://www.readbyqxmd.com/read/28732144/influence-of-high-latitude-light-conditions-on-sensory-quality-and-contents-of-health-and-sensory-related-compounds-in-swede-roots-brassica-napus-l-ssp-rapifera-metzg
#5
Jørgen A B Mølmann, Sidsel Fiskaa Hagen, Gunnar B Bengtsson, Tor J Johansen
BACKGROUND: Vegetable growers in Arctic areas usually must rely on market strategies based on regional origin and product quality. Swede roots (rutabaga) were grown in a phytotron to investigate the effect of high latitude light conditions on sensory quality and some health and sensory-related compounds. Experimental treatments included modifications of 24 h natural day length (69° 39' N), by moving plants at daily intervals to dark chambers with either no light, fluorescent growth light and/or low intensity photoperiod extension...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28732107/characteristic-flavor-of-traditional-soup-made-by-stewing-chinese-yellow-feather-chickens
#6
Jun Qi, Deng-Yong Liu, Guang-Hong Zhou, Xing-Lian Xu
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel...
July 21, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28731963/audiologic-gain-of-incus-short-process-vibroplasty-with-conventional-incus-long-process-vibroplasty-a-retrospective-analysis-of-36-patients
#7
Jeon Mi Lee, Young Ho Lee, Jinsei Jung, Sung Huhn Kim, In Seok Moon, Jae Young Choi
OBJECTIVE: To compare the audiological and non-audiological benefits of incus short process (SP) vibroplasty with those of conventional incus long process (LP) vibroplasty. STUDY DESIGN: Retrospective analysis. SETTING: Tertiary referral center. PATIENTS: Thirty-six patients with sensorineural hearing loss were treated with the semi-implantable middle ear hearing device. Of these, 22 were treated with conventional LP vibroplasty, and 14 were treated with SP vibroplasty using SP couplers...
July 20, 2017: Otology & Neurotology
https://www.readbyqxmd.com/read/28731503/impact-of-soybean-aging-conditions-on-tofu-sensory-characteristics-and-acceptance
#8
Neide Kiyoko Kondo Kamizake, Lilian Catarini Pereira Silva, Sandra Helena Prudencio
BACKGROUND: Tofu from aged soybeans has poor quality, mainly texture. Texture defects related in literature are contradictory. No study has approached all sensory properties simultaneously. The objective of this study was to evaluate the effect of soybean aging conditions (natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% RH, 6 months) on all the sensory characteristics and acceptance of tofu. Texture and color were also evaluated by instrumental method. Control condition was -20 °C, 47% RH...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28729798/evaluation-of-salivary-flow-rate-and-gustatory-function-in-hiv-positive-patients-with-or-without-highly-active-antiretroviral-therapy
#9
Neha Verma, Ranjitkumar Patil, Vikram Khanna, Vandana Singh, Anurag Tripathi
OBJECTIVES: The aim of this study is to evaluate the salivary flow rate and gustatory changes in HIV-positive patients on highly active anti-retroviral therapy (HAART) and without HAART. We also correlated CD4 count and salivary flow rate and gustatory function in both groups. METHODS: Sample size for each group was thirty. After obtaining informed consent, we measured salivary flow rate using Schimer's method and gustatory function using four tastants (sweet, sour, bitter, and salty) of different concentrations...
April 2017: European Journal of Dentistry
https://www.readbyqxmd.com/read/28729703/the-basal-free-fatty-acid-concentration-in-human-saliva-is-related-to-salivary-lipolytic-activity
#10
Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré, Elisabeth Guichard, Olivier Berdeaux
Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. Some authors have mentioned the necessity and efficiency of salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. Our hypothesis is that salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in humans...
July 20, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28728638/age-related-changes-in-associations-between-reasons-for-alcohol-use-and-high-intensity-drinking-across-young-adulthood
#11
Megan E Patrick, Rebecca Evans-Polce, Deborah D Kloska, Jennifer L Maggs, Stephanie T Lanza
OBJECTIVE: Analyses focus on whether self-reported reasons for drinking alcohol change in their associations with high-intensity drinking across the transition to adulthood. METHOD: Self-report data on high-intensity drinking (10+ drinks) collected from the national Monitoring the Future study in 2005 to 2014 from those ages 18-26 were used (N = 2,664 [60% women] for all drinkers and 1,377 for heavy episodic [5+] drinkers; up to 6,541 person-waves). Time-varying effect modeling examined changes in the direction and magnitude of associations between eight reasons for drinking and high-intensity alcohol use across continuous age...
July 2017: Journal of Studies on Alcohol and Drugs
https://www.readbyqxmd.com/read/28727112/effect-of-in-ovo-feeding-of-l-arginine-on-the-hatchability-growth-performance-gastrointestinal-hormones-and-jejunal-digestive-and-absorptive-capacity-of-posthatch-broilers
#12
T Gao, M Zhao, L Zhang, J Li, L Yu, P Lv, F Gao, G Zhou
This study was conducted to investigate the effects of in ovo feeding (IOF) of Arg solution on the hatchability, growth performance, gastrointestinal hormones, serum AA, activities of digestive enzymes, and mRNA expressions of sensing receptors and nutrient transporters in the jejunum of posthatch broilers. One thousand two hundred embryonated eggs with similar weight were randomly allocated to 5 groups consisting of 8 replicates of 40 eggs each. The 5 treatments were arranged as a noninjected control, a diluent-injected (0...
July 2017: Journal of Animal Science
https://www.readbyqxmd.com/read/28726956/concealing-the-taste-of-the-guinness-world-s-most-bitter-substance-by-using-a-synthetic-nanocontainer
#13
Xue Yang, Shengke Li, Qing-Wen Zhang, Ying Zheng, David Bardelang, Lian-Hui Wang, Ruibing Wang
Upon supramolecular encapsulation by using a synthetic nanocontainer (cucurbit[7]uril), the taste of the Guinness World's most bitter substance, denatonium benzoate, was dramatically concealed during a two-bottle preference drinking test in a mammalian model, demonstrating the significant potential of cucurbit[7]uril as a taste-masking nanocontainer for the first time.
July 20, 2017: Nanoscale
https://www.readbyqxmd.com/read/28726767/fat-taste-sensitivity-is-associated-with-short-term-and-habitual-fat-intake
#14
Andrew Costanzo, Liliana Orellana, Caryl Nowson, Konsta Duesing, Russell Keast
Evidence suggests individuals less sensitive to fat taste (high fat taste thresholds (FTT)) may be overweight or obese and consume greater amounts of dietary fat than more sensitive individuals. The aims of this study were to assess associations between FTT, anthropometric measurements, fat intake, and liking of fatty foods. FTT was assessed in 69 Australian females (mean age 41.3 (15.6) (SD) years and mean body mass index 26.3 (5.7) kg/m²) by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank)...
July 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28726460/eugene-cullen-kennedy-1928-2015
#15
Arthur J Lurigio
Presents an obituary for Eugene Cullen Kennedy, who died at age 86 on June 3, 2015, from heart and lung failure. Kennedy was trained as a counseling psychologist, but his impact went far beyond psychology, spanning 50 years and satisfying the intellectual tastes of a diversity of enthusiasts. (PsycINFO Database Record
July 2017: American Psychologist
https://www.readbyqxmd.com/read/28721989/oral-changes-in-patients-undergoing-chemotherapy-for-breast-cancer
#16
Shruthi Acharya, Keerthilatha Murlidhar Pai, Sujatha Bhat, Ballal Mamatha, Vadhiraj M Bejadi, Shashidhar Acharya
BACKGROUND: Breast cancer is one of the most common cancers in India. Most of the patients with breast cancer are treated with chemotherapy which has multiple oral complications. AIMS: The objectives of this study were to describe the occurrence of taste disturbances, xerostomia, oral mucositis, oral pigmentation, and candidal and salivary changes among patients receiving chemotherapy for breast cancer. METHODS: Fifty-two women with newly diagnosed breast cancer (without distant metastasis), eligible for adjuvant/neoadjuvant chemotherapy (cyclophosphamide and adriamycin, 4 cycles × 3 weeks), were included in this study...
May 2017: Indian Journal of Dental Research: Official Publication of Indian Society for Dental Research
https://www.readbyqxmd.com/read/28720978/extraction-and-preparation-of-high-aroma-and-low-caffeine-instant-green-teas-by-the-novel-column-chromatographic-extraction-method-with-gradient-elution
#17
Qing-Rong Li, Min Wu, Rui-Jie Huang, Ya-Fei Chen, Chan-Jian Chen, Hui Li, He Ni, Hai-Hang Li
The lack of aroma and natural taste is a critical problem in production and consumption of instant green teas. A method to prepare instant green teas high in-natural-aroma and low-caffeine by the novel column chromatographic extraction with gradient elution is reported. This method simultaneously extracted aroma (or volatile) and non-aroma compounds from green tea. Green tea was loaded into columns with 2.0-fold of petroleum ether (PE): ethanol (8:2). After standing for 3 h until the aroma compounds dissolved, the column was sequentially eluted with 3...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720967/degree-of-roasting-of-carob-flour-affecting-the-properties-of-gluten-free-cakes-and-cookies
#18
Laura Román, Ana González, Teresa Espina, Manuel Gómez
Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720954/effect-of-partial-substitution-of-gluten-free-flour-mixtures-with-chia-salvia-hispanica-l-flour-on-quality-of-gluten-free-noodles
#19
Hacer Levent
In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720938/effect-of-green-coffee-extract-on-rheological-physico-sensory-and-antioxidant-properties-of-bread
#20
A Mukkundur Vasudevaiah, A Chaturvedi, R Kulathooran, I Dasappa
Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1...
June 2017: Journal of Food Science and Technology
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