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  • 1
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    A diurnal rhythm in pineal protein 1 content mediated by beta-adrenergic neurotransmission (1982)
    American Association for the Advancement of Science (AAAS)
    Details
    Publication Date: 1982-07-23
    Description: 〈br /〉〈span class="detail_caption"〉Notes: 〈/span〉Nestler, E J -- Zata, M -- Greengard, P -- MH-17387/MH/NIMH NIH HHS/ -- NS-08440/NS/NINDS NIH HHS/ -- New York, N.Y. -- Science. 1982 Jul 23;217(4557):357-9.〈br /〉〈span class="detail_caption"〉Record origin:〈/span〉 〈a href="http://www.ncbi.nlm.nih.gov/pubmed/6124039" target="_blank"〉PubMed〈/a〉
    Keywords: 8-Bromo Cyclic Adenosine Monophosphate ; Adrenergic beta-Agonists/*pharmacology ; Animals ; *Circadian Rhythm ; Cyclic AMP/analogs & derivatives/pharmacology ; Cyclic GMP/analogs & derivatives/pharmacology ; Isoproterenol/pharmacology ; Nerve Tissue Proteins/*physiology ; Norepinephrine/pharmacology ; Organ Culture Techniques ; Pineal Gland/drug effects/physiology ; Propranolol/pharmacology ; Rats ; Synapsins
    Print ISSN: 0036-8075
    Electronic ISSN: 1095-9203
    Topics: Biology , Chemistry and Pharmacology , Computer Science , Medicine , Natural Sciences in General , Physics
    Published by American Association for the Advancement of Science (AAAS)
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  • 2
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    Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System (2000)
    American Chemical Society
    Details
    Publication Date: 2000-05-01
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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  • 3
    Electronic Resource
    Electronic Resource
    SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anecdotal evidence suggests that astronauts’ perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts’ sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head-down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self-reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00288.x
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  • 4
    Electronic Resource
    Electronic Resource
    TASTE INTENSITIES OF OIL-IN-WATER EMULSIONS WITH VARYING FAT CONTENT (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine the effect fat has on the intensity of sweet, salty, sour, bitter and umami tastes in oil-in-water emulsions. The first experiment used two levels of fat (9% and 17% in oil-in-water emulsions) and two intensities of each taste (high and low). We compared the taste intensities of these emulsions to the intensities of oil-free samples with equal total volume, and to oil free samples of the same aqueous taste compound concentrations. Because of potential confusion between taste intensity and viscosity, we repeated the experiment, having panelists rate both thickness and taste intensity. Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes. When compared to samples with equal aqueous taste compound concentrations, fat suppressed bitterness, but had no effect on the other tastes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00354.x
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  • 5
    Electronic Resource
    Electronic Resource
    A COMPARISON OF TRAINED AND UNTRAINED JUDGES’ EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the preferences and performance of three groups of judges, which represented different types and levels of training. Three groups of judges (descriptive analysis judges, ADSA dairy judges and untrained) rated their liking and the sensory attributes of five Cheddar cheeses. The trained panels rated two cheeses relatively lower in liking than did the untrained panel but otherwise generally agreed with the liking ratings of the untrained judges. The trained judges tended to find larger differences in liking among the cheeses than the untrained panel. Training did not improve the agreement among judges on the liking ratings assigned to the cheeses. The trained judges rated the cheeses less intense for most all of the attributes. The three panels disagreed on the relative size and direction of differences in intensity for most all of the attributes. The trained panels did not typically find larger differences among the cheeses in the intensity of the attributes than the untrained panel. Training improved agreement among panel members on the attribute ratings. The attributes of the dairy judges were less intercorrelated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00226.x
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  • 6
    Electronic Resource
    Electronic Resource
    INCORPORATING TASTING INTO A CONJOINT ANALYSIS OF TASTE, HEALTH CLAIM, PRICE AND BRAND FOR PURCHASING STRAWBERRY YOGURT (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this research was to examine some considerations arising from incorporating tasting into a conjoint analysis procedure studying the effects of taste, brand, price and health claim on the buying intent for strawberry yogurt. Specifically, the considerations were: (1) whether people could remember the sensory qualities of the products tasted well enough to re-identify them in a follow-up test, and (2) whether their memory of their liking for the products was stable. Two hundred people who purchased and ate strawberry yogurt participated in a three-part test session. Part 1) They tasted and rated their liking for three yogurt samples and either did or did not take notes on the sensory attributes of the yogurts. Part 2) They rated 27 mock yogurt labels representing 3 brands x 3 taste qualities x 3 prices x 3 health claims on a buying intent scale. Part 3) They rated their liking of the three yogurt samples either from memory or by retasting and they attempted to re-identify the three yogurt samples. Taking notes improved the proportion of completely correct re-identifications (75% vs 50%). Liking reratings from memory were as stable as liking reratings by retasting. Taste and health claim had the largest influence on buying intent; brand had little influence on buying intent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00224.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF QUESTIONNAIRE DESIGN AND THE NUMBER OF SAMPLES TASTED ON HEDONIC RATINGS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 450 consumers participated in a test to determine whether questionnaire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes representing a 2 × 2 factorial design of texture and flavor flaws. They used one of the following six questionnaires: only a 9-point hedonic scale, a 9-point hedonic scale with open end questions, and four others comprising a 2 × 2 factorial design with two levels of questionnaire length and two levels of questionnaire completeness. Neither the presence of key attribute questions nor the length of the questionnaire affected the value or the sensitivity of the judges’ overall liking scores. Samples tasted first received higher hedonic scores than those same samples tasted second throughfifth. Judges could discriminate among the samples on the basis of overall liking best when samples were tasted fourth or fifth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00213.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Capsaicin burn was induced by a one percent solution of Tabasco TM sauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00466.x
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  • 9
    Electronic Resource
    Electronic Resource
    Relationships of Chewing Sounds to Judgments of Food Crispness (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationships between biting and chewing sounds and judgments of food crispness were examined in two studies. In the first, subjects used magnitude estimation to separately judge the loudness of chewing sounds and the crispness of a wide range of wet and dry crisp foods. Judgments of perceived crispness and loudness were highly correlated both when food samples were fractured by single bites and when further broken down by chewing. In the second study, biting and chewing sounds were blocked by a loud masking noise. Subjects had no difficulty determining crispness. Correlations between judgments obtained with and without an auditory block were high. It is proposed that vibrations produced by fracturing crisp foods may underlie the perception of crispness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04914.x
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  • 10
    Electronic Resource
    Electronic Resource
    Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09187.x
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