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Current Taste News and Events

Current Taste News and Events, Taste News Articles.
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How hunger makes food tastier: a neural circuit in the hypothalamus
Using optogenetic and chemogenetic techniques, researchers at the National Institute for Physiological Sciences in Okazaki, Japan, identified brain circuits underlying hunger-induced changes in the preferences for sweet and aversive tastes in mice. (2019-10-16)
Drugs for better long-term treatment of poorly controlled asthma discovered
Searching for better treatments for poorly controlled asthma, University of South Florida Health researchers examined how the distinct structure of five drugs affected their long-term ability to treat airway obstruction. (2019-10-11)
Sentinels in the mouth
Newly discovered chemical-sensing cells in the gums protect the mouth by standing guard against infections that damage soft tissue and destroy the bone that supports the teeth. (2019-10-03)
Stanford psychologists show leading with flavor encourages healthy eating
Most people want to eat healthier, but efforts to encourage healthy eating by providing nutrition information have not changed habits much. (2019-10-03)
Evaluating value of senses
What senses (sight, hearing, touch, smell, taste, balance, temperature and pain) are most valued by the general public? (2019-10-03)
Touting flavor before nutrition encourages healthy eating
Most people want to eat healthier, but efforts to encourage healthy eating by providing nutrition information have not drastically changed habits. (2019-10-02)
How to make online recommendations work better
User-based framing is generally better than item-based framing at generating click-throughs, but there are specific situations in which user-based framing is no longer advantageous or even becomes disadvantageous. (2019-10-02)
Cornell researchers reveal molecular basis of vision
Researchers have solved the three-dimensional structure of a protein complex involved in vertebrate vision at atomic resolution, a finding that has broad implications for our understanding of biological signaling processes and the design of over a third of the drugs on the market today. (2019-09-30)
Rolls wit'out: Developed in Drexel's Food Lab, new rolls help cut salt from Philly staple
Philadelphia Department of Public Health (PDPH) partnered with the Drexel Food Lab (DFL) to reformulate popular foods to contain less sodium, including a Philadelphia staple the hoagie roll, which led to a successful implementation in the public school system. (2019-09-30)
Monkeys like alcohol at low concentrations, but probably not due to the calories
Fruit-eating monkeys show a preference for concentrations of alcohol found in fermenting fruit, but do not seem to use alcohol as a source of supplementary calories, according to a study by researchers from Linköping University, Sweden, and the Universidad Veracruzana, Mexico. (2019-09-25)
Getting mac and cheese to Mars
Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use. (2019-09-24)
USC researchers hone in on the elusive receptor for sour taste
USC scientists and colleagues identify sour taste receptor. (2019-09-19)
Algae and bacteria team up to increase hydrogen production
A University of Cordoba research group combined algae and bacteria in order to produce biohydrogen, fuel of the future (2019-09-16)
The flavor of chocolate is developed during the processing of the cocoa beans
Can you manipulate the taste of noble cocoas in different directions to create exciting new flavours for the world's chocolate fans? (2019-08-26)
Obesity tied to weakened response to taste
Obesity is connected with a reduced response to taste, according to a new study featuring faculty at Binghamton University, State of University of New York. (2019-08-26)
Common origin identified could bring tooth regeneration potential closer
A common origin shared by teeth and taste buds in a fish that has regenerative abilities has been identified by a team of researchers from the UK and the States. (2019-08-19)
Why young men aren't eating their five-a-day
A new study reveals why young men aren't eating their five-a-day. (2019-08-13)
The Lancet Global Health: Automatically chlorinating water at public taps cuts child diarrhea by almost a quarter in urban Bangladesh
A novel water treatment device that delivers chlorine automatically via public taps without the need for electricity, reduced child diarrhea by 23% compared with controls (156 cases out of 2,073 child measurements [7.5%] vs 216/2,145 [10%]) over 14 months in two urban neighborhoods of Bangladesh, according to a randomized trial following more than 1,000 children published in The Lancet Global Health journal. (2019-08-08)
Fighting child diarrhea
An automatic chlorine dispenser installed at shared community water points reduces rates of diarrhea in children. (2019-08-08)
Food quality control made faster and easier
Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. (2019-07-30)
Individuals with obesity get more satisfaction from their food
A new study in the Journal of the Academy of Nutrition and Dietetics found no significant difference in taste perceptions between participants of normal weight and those who were overweight. (2019-07-30)
With bitter foods, what you eat determines what you like to eat
Introducing plant-based foods to a diet is a common-sense approach to healthy eating, but many people don't like the taste of vegetables, bitter greens, in particular. (2019-07-24)
Giving a chip about masa
Scientists call for more research into food grade corn breeding, production (2019-07-17)
Mustering a milder mustard
Cruciferous vegetables -- the mustards, broccolis and cabbages of the world -- share a distinct taste. (2019-07-11)
Are you sure it's burning mouth syndrome?
Not all burning mouths are the result of a medical condition known as 'burning mouth syndrome' (BMS) and physicians and researchers need better standards for an appropriate diagnosis, according to new research at the School of Dental Medicine at Case Western Reserve University. (2019-07-03)
Pharmaconutrition — Modern drug design for functional studies
Antonella Di Pizio and Maik Behrens of the Leibniz-Institute for Food Systems Biology at the Technical University of Munich, together with their cooperation partners, have developed highly effective activators for the bitter receptor TAS2R14 in a German-Israeli research project. (2019-07-01)
Robot arm tastes with engineered bacteria
A robotic gripping arm that uses engineered bacteria to 'taste' for a specific chemical has been developed by engineers at UC Davis and Carnegie Mellon University. (2019-06-26)
The making of 'warm ice'
The Center for Convergence Property Measurement, Frontier in Extreme Physics Team at Korea Research Institute of Standards and Science (KRISS) succeeded in creating room-temperature ice and controlling its growth behaviors by dynamically compressing water up to pressures above 10,000 atmospheres. (2019-06-25)
Big data says food is too sweet
New research from the Monell Center analyzed nearly 400,000 food reviews posted by Amazon customers to gain real-world insight into the food choices that people make. (2019-06-24)
Virtual reality takes a leap into taste
optoPAD is a newly developed system for creating virtual taste realities. (2019-06-21)
Vanilla makes milk beverages seem sweeter
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program. (2019-06-20)
Dark centers of chromosomes reveal ancient DNA
Geneticists exploring the dark heart of the human genome have discovered big chunks of Neanderthal and other ancient DNA. (2019-06-18)
Seaweed feed additive cuts livestock methane but poses questions
Supplementing cattle feed with seaweed could result in a significant reduction in methane belched by livestock, according to Penn State researchers, but they caution that the practice may not be a realistic strategy to battle climate change. (2019-06-17)
Sensing food textures is a matter of pressure
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes. (2019-06-13)
Structuring sweetness: What makes Stevia 200 times sweeter than sugar
New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the stevia plant. (2019-06-10)
Do we judge chocolate by its wrapper?
Packaging is the first impression consumers have of food products that influences the likelihood of purchasing. (2019-06-06)
Posture impacts how you perceive your food
Standing just for a few minutes while eating can mute taste buds, impacting taste evaluation, temperature perception and overall consumption volume. (2019-06-06)
Edible insects? Lab-grown meat? The real future food is lab-grown insect meat
Livestock farming is destroying our planet. It is a major cause of land and water degradation, biodiversity loss, acid rain, coral reef degeneration, deforestation -- and of course, climate change. (2019-05-30)
An electric tongue can handle more spicy foods than you can
Spicy food is huge business, and Washington State University researchers have found that an electronic tongue, or e-tongue, is more effective and accurate in taste-testing fiery foods than sensitive human taste buds. (2019-05-09)
A highly sensitive detection for spicy tastes to choose kimchi of your preference!
The World Institute of Kimchi has announced that it has developed a new analytical tool for the ultra-trace ratiometric detection of capsaicinoids, an analysis method that can be easily applied to analyze the spicy tastes of kimchi in industrial fields. (2019-05-08)
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