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Cell discovery opens new chapter in drug development
British scientists have uncovered new details about how the cells in our bodies communicate with each other and their environment: findings that are of fundamental importance to human biology. view more (2009-09-09)
Chronic ear infections linked to increased obesity risk
Ear infections are a painful rite of passage for many children. New research suggests the damage caused by chronic ear infections could be linked to people's preference for fatty foods, which increases their risk of being overweight as they age. view more (2008-08-15)
How to help baby like fruits and veggies
Moms, want your baby to learn to like fruits and vegetables? According to new research from the Monell Center, if you're breast feeding, you can provide baby with a good start by eating them yourself. view more (2007-12-03)
Airway cells use 'tasting' mechanism to detect and clear harmful substances
The same mechanism that helps you detect bad-tasting and potentially poisonous foods may also play a role in protecting your airway from harmful substances, according to a study by scientists at the University of Iowa Roy J. and Lucille A. Carver College of Medicine. view more (2009-07-27)
California vineyard uses high-tech chemistry to choose optimum picking time for grapes
A Modesto winemaker is using the latest 21st century analytical chemistry technology to supplement the time-honored practice of tasting a mouthful of grapes to determine when the fruit is ready for picking. view more (2006-09-11)
Bacteria checkmate yeasts and moulds
Lactic acid bacteria are found in many foods, for example, yoghurt, cheese or sauerkraut. These bacteria are desirable, as they change the taste and consistency of a raw material in such a way that a completely new foodstuff is created. In the manufacture of cheese, propionic acid bacteria also play an important role. They are responsible for the... view more... (2005-04-01)
Accessory protein determines whether pheromones are detected
Pheromones are like the molecules you taste as you chomp on a greasy french fry: big and fatty. view more (2007-10-18)
Touch Can Trump Taste, According to New Retail Research from Rutgers School of Business
For some consumers, the way a cup of mineral water tastes has more to do with the container than the contents. Especially for consumers who are less likely to enjoy touching items or products before deciding to buy them. view more (2008-07-16)
Researchers identify 1 of the necessary processes in the formation of long-term memory
A new study that was carried out at the University of Haifa has identified another component in the chain of actions that take place in the neurons in the process of forming memories. view more (2009-09-08)
Detecting poisons in nectar is an odour-ous task for honeybees
Though many spring flowers have bright advertisements offering sweet rewards to honeybees, some common flowers have not-so-sweet or even toxic nectars. view more (2007-04-02)
Battling bitter coffee -- chemists vs. main source of coffee bitterness
Bitter taste can ruin a cup of coffee. Now, chemists in Germany and the United States say they have identified the chemicals that appear to be largely responsible for java's bitterness, a finding that could one day lead to a better tasting brew. view more (2007-08-22)
A low-cholesterol diet leaves a bitter taste in the gut
One role for the proteins on the tongue that sense bitter tasting substances, type 2 taste receptors (T2Rs), is to limit ingestion of these substances, as a large number of natural bitter compounds are known to be toxic. view more (2008-10-10)
Plague of locusts invade central London
Locusts are incredibly fussy eaters, use beer-smelling perfume to attract their friends and do exactly what their mothers tell them, according to scientists exhibiting at the Royal Society's Summer Science Exhibition from 3-5th July in London next week. Researchers from Bath, Oxford and Southampton Universities will showcase their latest findings... view more... (2001-06-28)
Potato skins help distinguish organic from conventional varieties
Organically and conventionally grown potatoes may be told apart by flavour, say researchers in the Journal of the Science of Food and Agriculture this month - but only if the potato skins are left on. view more (2005-01-27)
Light-protection for food packaging
Oxygen and light can alter the taste of foodstuffs. Manufacturers of packaging materials therefore try to protect contents from their influence. The latest approach is to use natural dyes in transparent plastic wrappers that selectively filter light. view more (2002-02-01)
Receptor activated exclusively by glutamate discovered on tongue
One hundred years ago, Kikunae Ikeda discovered the flavour-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese. New research now reveals that the tongue has a receptor that is exclusively activated by glutamate. view more (2009-10-09)
Researchers examine why food tastes bad to chemotherapy recipients
About two million cancer patients currently receiving certain drug therapies and chemotherapy find foods and beverages to have a foul metallic flavor. view more (2006-09-20)
Sell-by date "arbitrary" on some food packaging
New research on untreated green olives has found that products with a stated shelf-life of 2-3 years can be 'unacceptable' long before their sell-by date. The study, published in the Journal of the Science of Food and Agriculture, looked at the growing trend towards using polyethylene pouches which are vacuum-packed, filled with brine or packed in... view more... (2004-04-06)
New mouthwash helps with pain linked to head and neck cancer
Doctors in Italy are studying whether a new type of mouthwash will help alleviate pain for patients suffering from head and neck cancer who were treated with radiation therapy. view more (2006-02-02)
WFU study finds that moths mimic sounds to survive
In a night sky filled with hungry bats, good-tasting moths increase their chances of survival by mimicking the sounds of their bad-tasting cousins, according to a new Wake Forest University study. view more (2007-05-31)
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