Latest Gustatory system Stories
If you've ever wondered how you learn to like a food you dislike, a new study conducted by UC Santa Barbara's Craig Montell, Duggan Professor of Neuroscience in the Department of Molecular, Cellular, and Developmental Biology, may offer an answer.
Scientists at Opertech Bio, Inc. have developed a proprietary apparatus and methodology for high-throughput taste evaluation.
A new study reports that subdiaphragmatic vagotomy reduces intake of sweet-tasting solutions in rats, and eliminate the hedonic perception produced by sucrose and saccharin in rats.
A new study explains the question of how an animal chooses low salt over high salt, and unravels the mechanism for how gustatory receptor neurons (GRNs) are activated by salt, an essential nutrient for all animals, including humans.
What do busy janitors and nectar feeding bats have in common? They both want to wipe up as much liquid as they can, as fast as they can. And it turns out, they both have specialized equipment for the job.
It has been said that people “eat with their eyes” before taking their first bite of any meal and a new study suggests that the eyes can be even more important than the tongue when it comes to perceiving the flavors of foods.
A consortium of scientists has identified a new protein regulator of taste, findings that help unlock the mystery of exactly how cells transmit taste information to the brain for three out of the five primary taste types.
Salt is a necessity for life, yet too much of it can have detrimental effects, such as hypertension or kidney failure in humans. New research from a team of American biochemists has discovered how mammals’ tongues are equipped to guard against ingesting high concentrations of salt.
A person's ability to taste certain bitter flavors might just be directly related to their ability to fight off upper respiratory tract infections,
- a meat pie that is usually eaten at Christmas in Quebec
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