Researchers investigated the use of lithium chloride to promote restoration of oral mucosa integrity and taste function after radiation. The study found that LiCl alleviated weight loss and tongue ulceration while promoting epithelial cell proliferation and inhibiting transition in tongue mucosa.
SourceInternational Association for Dental, Oral, and Craniofacial Research·JournalJournal of Dental Research·DateMar 11, 2021
Researchers found that shishito peppers with fewer seeds exhibit a range of spiciness, from weak to strong. The genes involved in capsaicinoid synthesis showed a positive correlation with pungent intensity. By suppressing these gene expressions, breeders may develop varieties with consistent flavor and reduced spicy fluctuations.
SourceShinshu University·JournalMolecular Genetics and Genomics·DateMar 9, 2021
Apple iPhone 17 Pro
Apple iPhone 17 Pro delivers top performance and advanced cameras for field documentation, data collection, and secure research communications.
Researchers found that grape tannins interact with oil droplets in the mouth, making them less available to bind to saliva proteins. This interaction reduces astringency and improves the fruity flavor of wines.
SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateMar 3, 2021
Scientists at UC Santa Barbara found that fruit flies use a mechanosensory channel called TMEM63 to detect the gritty texture of their food. This discovery sheds light on how animals perceive food and may have implications for human taste perception.
SourceUniversity of California - Santa Barbara·JournalCurrent Biology·DateMar 2, 2021
Researchers found that emphasizing aesthetic flaws via 'ugly' labeling increases the purchase of unattractive produce, leading to reduced food waste. The study's findings suggest that consumers may reevaluate their reliance on visual appearance, making them more likely to buy unattractive produce.
SourceAmerican Marketing Association·JournalJournal of Marketing·DateFeb 24, 2021
SAMSUNG T9 Portable SSD 2TB
SAMSUNG T9 Portable SSD 2TB transfers large imagery and model outputs quickly between field laptops, lab workstations, and secure archives.
A recent study suggests that people with COVID-19 may experience a prolonged loss of sense of smell and taste, lasting up to five months. The study found that approximately half of participants who lost their sense of smell during the initial illness had not regained it entirely after five months.
A study found that bariatric surgery leads to greater weight loss in patients with a heightened perception of sweetness and lower hedonic hunger. Changes in sweet intensity perception were associated with the magnitude of weight loss, while pleasantness had no correlation.
SourceChampalimaud Centre for the Unknown·JournalAmerican Journal of Clinical Nutrition·DateFeb 8, 2021
A new study reveals that emotions play a significant role in food choices, leading to over $716,000 tonnes of wasted food in Denmark each year. Researchers suggest communicating the benefits of imperfect fruit and exploring effective platforms to promote sustainable eating habits.
SourceUniversity of Copenhagen - Faculty of Science·JournalFood Quality and Preference·DateFeb 8, 2021
Apple iPad Pro 11-inch (M4)
Apple iPad Pro 11-inch (M4) runs demanding GIS, imaging, and annotation workflows on the go for surveys, briefings, and lab notebooks.
A new system developed by the University of Córdoba's research groups can predict levels of amygdalin in almonds and classify sweet and bitter ones on an industrial scale. The portable equipment uses Near Infrared Spectroscopy (NIRS) technology to analyze nuts quickly and non-invasively.
SourceUniversity of Córdoba·JournalJournal of Food Engineering·DateJan 29, 2021
The study provides a rigorous scientific validation of Opertech Bio's TāStation technology, enabling the quantification of human taste discrimination. The findings are consistent with receptor occupancy theory and demonstrate remarkable test-to-test repeatability.
SourceOpertech Bio Inc·JournalJournal of Pharmacology and Experimental Therapeutics·DateJan 25, 2021
Research from the University of Copenhagen found that Danish and Chinese people experience bitter tastes differently, with Chinese test subjects being more sensitive. Anatomical differences in tongue papillae may explain this difference. The study suggests that ethnic differences may play a role in taste perception.
SourceUniversity of Copenhagen - Faculty of Science·DateJan 5, 2021
UC Riverside scientists have received $4.67 million to breed new fruits with natural resistance to Huanglongbing, a lethal tree disease affecting citrus crops worldwide. The project aims to incorporate resistance into the trees themselves through breeding, providing a more sustainable alternative to commercial treatments.
GoPro HERO13 Black
GoPro HERO13 Black records stabilized 5.3K video for instrument deployments, field notes, and outreach, even in harsh weather and underwater conditions.
Researchers developed an augmented reality (AR) visor system that manipulates light distribution to alter food appearance. This technique altered perceptions of moistness, wateriness, and deliciousness in people consuming the food, with the most notable effects on cake and ketchup.
SourceYokohama National University·JournalScientific Reports·DateDec 15, 2020
A study published by the American Academy of Neurology found that loss of smell and taste in COVID-19 patients often occur before other symptoms like fever or shortness of breath. Researchers also discovered a link between impaired sense of smell and lower levels of white blood cells, including neutrophils.
SourceAmerican Academy of Neurology·JournalNeurology·DateDec 9, 2020
Physicians from the University of Geneva followed nearly 700 people with SARS-CoV2, finding that 33% still reported symptoms like fatigue, loss of smell or taste, and shortness of breath six weeks after diagnosis. A specific consultation for long COVID patients has been set up to improve care.
SourceUniversité de Genève·JournalAnnals of Internal Medicine·DateDec 8, 2020
Researchers found that oysters and champagne complement each other through umami synergy, which is enhanced by glutamate and nucleotides. This discovery could help increase vegetable consumption by making vegetables taste more appealing with their own umami flavor.
SourceUniversity of Copenhagen - Faculty of Science·JournalScientific Reports·DateNov 18, 2020
Meta Quest 3 512GB
Meta Quest 3 512GB enables immersive mission planning, terrain rehearsal, and interactive STEM demos with high-resolution mixed-reality experiences.
A new study from Stony Brook University found that the brain's 'taste map' is not composed of clusters of specialized neurons, but rather a network of overlapping and spatially distributed populations. This challenges the long-held theory of taste coding, which proposed a topographic map in the gustatory cortex for specific tastes.
SourceStony Brook University·JournalCurrent Biology·DateNov 12, 2020
Researchers found that self-reports of smell and taste changes were better correlated with COVID-19 hospital admissions than current governmental indicators. Smell/taste changes peaked four days after lockdown measures, while hospital indicator peaked 11 days later.
SourcePenn State·JournalNature Communications·DateNov 11, 2020
A high-sugar diet in fruit flies reprograms sweet taste receptors, reducing sensitivity to sweetness and promoting unhealthy eating habits. The study suggests that this epigenetic change may contribute to obesity and chronic diseases.
SourceAmerican Association for the Advancement of Science (AAAS)·JournalScience Advances·DateNov 11, 2020
A team of scientists developed a soft, 3D silicone surface that replicates the topography and wettability of a real human tongue. The biomimetic surface demonstrated similar frictional properties to an actual human tongue, making it suitable for studying mechanical interactions with food, liquids, and medicines.
SourceAmerican Chemical Society·JournalACS Applied Materials & Interfaces·DateNov 11, 2020
A high-sugar diet reprograms taste cells in fruit flies, leaving a lasting molecular memory that affects future eating behavior. The researchers found that the molecular memory is persistent even after switching to healthy diets, leading to changes in gene expression that impact sweet taste perception.
SourceUniversity of Michigan·JournalScience Advances·DateNov 11, 2020
Davis Instruments Vantage Pro2 Weather Station
Davis Instruments Vantage Pro2 Weather Station offers research-grade local weather data for networked stations, campuses, and community observatories.
Researchers have discovered that female mosquitoes use four distinct types of neurons to detect the unique flavor of human blood, which may lead to new methods for preventing mosquito-borne illnesses. By studying these taste neurons, scientists hope to develop a drug or treatment that could deter mosquitoes from biting humans.
SourceHoward Hughes Medical Institute·JournalNeuron·DateOct 12, 2020
Researchers found a group of neurons in female mosquitoes' stylets that activate only when sugar, salt, and other components of blood are present together. This discovery opens the door to further examination of novel forms of taste detection and unique feeding strategies.
Researchers recommend a diet rich in sprat, algae, and mollusks as a sustainable alternative to meat. These protein sources emit significantly less CO2 than traditional animal products.
SourceUniversity of Copenhagen·JournalFrontiers in Psychology·DateOct 6, 2020
A study found that 78% of people with sudden loss of smell had COVID-19 antibodies, highlighting the significance of this symptom. Loss of smell is a highly specific symptom of COVID-19 and should be urgently recognized globally.
A mother's high-fat diet during pregnancy may alter the taste buds of her offspring, leading to a greater attraction to unhealthy food and obesity in adulthood. The study found that adult progeny fed with such a diet had more sweet-taste receptors inside their taste buds.
SourceCornell University·JournalScientific Reports·DateSep 11, 2020
DJI Air 3 (RC-N2)
DJI Air 3 (RC-N2) captures 4K mapping passes and environmental surveys with dual cameras, long flight time, and omnidirectional obstacle sensing.
Researchers presented new findings on chemosensation, including understanding odors through synthetic smells, the evolutionary mechanism of olfaction, and decreased sense of smell leading to depression. The symposium aimed to foster research and understanding of the chemical senses in humans and animals.
SourceAssociation for Chemoreception Sciences·JournalChemical Senses·DateSep 8, 2020
The European Union will impose new nutritional requirements for total diet replacement (TDR) products, which threaten their commercial viability. The new rules require higher protein content and essential fatty acids, leading to reduced shelf-life and organoleptic properties.
SourceEuropean Association for the Study of Obesity·DateAug 31, 2020
A new study found that Covid-19 patients experience a more profound loss of smell and taste compared to those with a bad cold or flu. This is because Covid-19 affects the central nervous system, whereas other respiratory infections tend to affect the upper respiratory tract.
SourceUniversity of East Anglia·JournalJournal of Rhinology·DateAug 18, 2020
Sony Alpha a7 IV (Body Only)
Sony Alpha a7 IV (Body Only) delivers reliable low-light performance and rugged build for astrophotography, lab documentation, and field expeditions.
Researchers identified a previously unknown subset of Type III cells that are broadly responsive to different tastes, revolutionizing our knowledge of taste detection. This discovery provides new insights into how taste information is sent to the brain and suggests that taste buds are more complex than initially thought.
A new study found that monosodium glutamate (MSG) can significantly reduce sodium in better-for-you foods like grains and vegetables, promoting enjoyment and balanced flavors. The study showed that MSG was liked as much as or better than standard recipes in terms of overall liking and flavor.
SourceEdelman Public Relations, New York·JournalJournal of Food Science·DateAug 11, 2020
Customers with excellent dining experiences express the most dissatisfaction with automatic gratuities. Research found that high-quality service does not compensate for negative customer responses to non-voluntary tipping systems. Restaurants can explore ways to give customers a sense of control, such as providing feedback or adding se...
SourceWashington State University·JournalJournal of Services Marketing·DateAug 10, 2020
Garmin GPSMAP 67i with inReach
Garmin GPSMAP 67i with inReach provides rugged GNSS navigation, satellite messaging, and SOS for backcountry geology and climate field teams.
A recent study published in ACS Pharmacology & Translational Science found that COVID-19 does not directly damage taste bud cells, contradicting previous studies. Instead, the researchers suggest that taste loss is likely caused by events induced during COVID-19 inflammation.
SourceUniversity of Georgia·JournalACS Pharmacology & Translational Science·DateAug 10, 2020
A large proportion of UK healthcare workers may have already been infected with Covid-19, with many experiencing mild symptoms such as anosmia. The study found that nearly two-thirds of participants reported losing their sense of smell or taste between mid-February and mid-April.
SourceUniversity of East Anglia·JournalThe Lancet Microbe·DateAug 6, 2020
Research found that children and adolescents need 40% more sucrose in a solution to detect the taste of sugar, with higher taste-detection thresholds and preferred sweeter levels. These age-related differences may result from distinct developmental trajectories with different underlying mechanisms.
SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalNutrients·DateJul 31, 2020
A University of Guelph study finds that sweetened coolers with high-fructose corn syrup can promote harmful alcohol consumption among teenagers. The researchers suggest that these beverages act as a gateway to introduce young people to alcohol, increasing the likelihood of binge drinking.
Anker Laptop Power Bank 25,000mAh (Triple 100W USB-C)
Anker Laptop Power Bank 25,000mAh (Triple 100W USB-C) keeps Macs, tablets, and meters powered during extended observing runs and remote surveys.
Researchers found that adding green tea extract to a film-forming substance killed norovirus and two types of bacteria. The study suggests that edible films with antimicrobial agents, like green tea extract, could lower the risk of norovirus transmission through contaminated food.
SourceOhio State University·JournalInternational Journal of Food Science·DateJul 21, 2020
Researchers detected six coumarins in oak wood, wine, and spirits, finding that a combination can produce a bitter taste. Higher levels of coumarins were found in red wines and spirits, particularly those aged for longer times.
SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateJul 15, 2020
Researchers at the Monell Chemical Senses Center found that genetic traits shape an individual's preference for fatty foods. The study used identical and fraternal twins to test the relationship between fat content and flavor perception.
SourceMonell Chemical Senses Center·JournalChemical Senses·DateJul 13, 2020
A new study has pinpointed the specific brain cells responsible for triggering sugar cravings and overconsumption. The research, led by Matthew Potthoff and Matthew Gillum, reveals that fibroblast growth factor 21 (FGF21) acts on glutamatergic neurons to lower sugar intake and sweet taste preference.
SourceUniversity of Iowa Health Care·JournalCell Metabolism·DateJul 10, 2020
A recent study by Penn State researchers found that people seeking novel sensations and taking risks are more likely to enjoy bitter beers like IPAs. These individuals perceive bitterness more intensely and have a higher tendency to drink pale-ale-style beers.
SourcePenn State·JournalFood Quality and Preference·DateJul 9, 2020
Apple MacBook Pro 14-inch (M4 Pro)
Apple MacBook Pro 14-inch (M4 Pro) powers local ML workloads, large datasets, and multi-display analysis for field and lab teams.
A new study from Ohio State University finds that food's molecular size and movement on the tongue influence how quickly we perceive taste. The researchers modeled flavor flow over papillae to understand why some tastes register faster than others.
SourceOhio State University·JournalPLOS Computational Biology·DateJul 9, 2020
Researchers at TUM have developed a new method to quantify the key substances in chanterelles responsible for their distinctive kokumi effect. These natural fatty acid derivatives can be used as quality control markers and potentially improve flavor profiles in mushroom dishes and other savory foods.
SourceTechnical University of Munich (TUM)·JournalJournal of Agricultural and Food Chemistry·DateJun 30, 2020
Marina Domracheva and Sofya Kulikova discovered a new method to analyze perceived similarity of food products using electroencephalography signals. They found that the power of gamma oscillations can reflect similarities in a cross-modal approach, providing a useful tool for neuromarketing studies.
SourceNational Research University Higher School of Economics·JournalFood Quality and Preference·DateJun 26, 2020
Researchers found that consumers can identify different bitter compounds in beer, but this does not influence their liking for the beverage. The study suggests that beer drinkers prefer a general bitterness rather than specific bitter qualities, which may help breweries with quality assurance.
A recent study by Leibniz-Institute for Food Systems Biology found that five different bitter coffee constituents, including kahweol and cafestol, interact with human bitter taste receptors. The results suggest that these substances can reduce bitterness and affect gastric acid secretion.
SourceLeibniz-Institut für Lebensmittel-Systembiologie an der TU München·JournalJournal of Agricultural and Food Chemistry·DateJun 17, 2020
GQ GMC-500Plus Geiger Counter
GQ GMC-500Plus Geiger Counter logs beta, gamma, and X-ray levels for environmental monitoring, training labs, and safety demonstrations.
King's College London researchers recommend adding loss of taste and smell to COVID-19 screening measures to detect almost 16% of missed cases. The analysis of 3.7 million users from the COVID Symptom Study app data found that loss of smell is a strong predictor of infection, occurring three times more frequently than fever or cough.
SourceKing's College London·JournalThe Lancet·DateJun 4, 2020
A team of engineers at the University of Cambridge has successfully trained a robot chef to prepare an omelette using machine learning, with improved taste and texture. The robot's culinary skills were refined to produce a reliable dish that meets human standards, overcoming the subjective nature of cooking.
SourceUniversity of Cambridge·JournalIEEE Robotics and Automation Letters·DateJun 1, 2020
A case report describes a 25-year-old female radiographer with COVID-19 presenting with persistent severe anosmia and dysgeusia, accompanied by brain abnormalities revealed through imaging studies. The findings highlight the potential neurologic consequences of SARS-CoV-2 infection.
A Canadian study found strong associations between SARS-CoV-2 infection and loss of smell (anosmia) and changes in taste (dysgeusia). The study identified these symptoms as common features of COVID-19, suggesting they should prompt testing and possible retesting for those with negative initial results.
SourceCanadian Medical Association Journal·JournalCanadian Medical Association Journal·DateMay 27, 2020
A new analysis published in Gastroenterology found that nearly half of individuals with COVID-19 experience changes in their sense of taste. Researchers suspect the true prevalence could be even higher due to limited symptom reporting.
SourceUniversity of Toledo·JournalGASTROENTEROLOGY·DateMay 27, 2020
Apple Watch Series 11 (GPS, 46mm)
Apple Watch Series 11 (GPS, 46mm) tracks health metrics and safety alerts during long observing sessions, fieldwork, and remote expeditions.
A recent study published in Annals of Internal Medicine found that loss of smell and taste are common symptoms of COVID-19, particularly among hospitalized and ambulatory patients. The researchers suggest that anosmia may not be related to nasal obstruction or inflammation.
SourceAmerican College of Physicians·JournalAnnals of Internal Medicine·DateMay 25, 2020
A bitter melon extract intervention restored TRPM5-mediated aversion to high salt stimuli, reducing excessive salt intake and improving cardiovascular damage in mice. This approach may provide a promising strategy for reducing high salt-induced hypertension and cardiac hypertrophy.
SourceScience China Press·JournalScience China Life Sciences·DateMay 15, 2020
Researchers developed an AI model that predicts COVID-19 infection based on symptoms and data from the COVID Symptom Study app. The model uses a combination of four key symptoms, including loss of smell or taste, to achieve nearly 80% accuracy.
SourceKing's College London·JournalNature Medicine·DateMay 11, 2020
Researchers at Université de Montréal have created a colorimetric test that detects changes in colour to show how maple syrup tastes, validated by analyzing 1,818 samples. The artificial tongue can distinguish between 60 categories of taste and is useful for producers.
SourceUniversity of Montreal·JournalAnalytical Methods·DateMay 5, 2020
A study published in Foods found that coffee makes people more sensitive to sweetness and less sensitive to bitterness. The researchers suggest that the bitter compounds in coffee may be responsible for this effect. This discovery could have implications for our understanding of how we regulate sugar consumption.
Sky & Telescope Pocket Sky Atlas, 2nd Edition
Sky & Telescope Pocket Sky Atlas, 2nd Edition is a durable star atlas for planning sessions, identifying targets, and teaching celestial navigation.
A gut-to-brain circuit, identified in mice studies, shows signals from sugar molecules travel to the brain, nurturing an appetite for more. The pathway appears picky, responding only to glucose-like molecules, but ignores artificial sweeteners.
SourceHoward Hughes Medical Institute·JournalNature·DateApr 15, 2020
A study by UC San Diego Health found that patients with COVID-19 often experience profound loss of smell and taste, which is highly specific to the virus. The majority of patients recover their sense of smell within two to four weeks of infection.
SourceUniversity of California - San Diego·JournalInternational Forum of Allergy & Rhinology·DateApr 13, 2020
Researchers found that commercially available baby foods lack dark green vegetable content and flavor, making it difficult for young children to develop a liking for these vegetables. The study suggests that fruit puree dominates the taste and flavor profile of these products.
Researchers found that diet can alter the way sugar tastes in fruit flies, using the same molecular pathways as learning and memory. They discovered that certain diets promote long life also enhance taste perception, and that eating high amounts of sugar suppresses sweet taste perception.
SourceUniversity of Sydney·JournalCell Reports·DateApr 9, 2020