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Problem Tasting Food at its Worst

Known as: Your problem with tasting food at its WORST 
A question about an individual's problem tasting food at its worst.
National Institutes of Health

Related topics

Related topics

1 relation
MD Anderson Symptom Inventory - Head and Neck

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Influence of familiarity with goat meat on liking and preference for capretto and chevon.
The research aimed at assessing liking and preference for capretto and chevon as a function of consumer familiarity with goat… Expand
Highly Cited
2013
Highly Cited
2013
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations… Expand
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Highly Cited
2013
Highly Cited
2013
Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism
Striatal dopamine (DA) is increased by virtually all drugs of abuse, including alcohol. However, drug-associated cues are also… Expand
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Highly Cited
2012
Highly Cited
2012
Negotiating Values in the Creative Industries: Fairs, Festivals And Competitive Events
List of figures List of tables List of contributors Foreword Acknowledgments Introduction Brian Moeran and Jesper Strandgaard… Expand
2010
2010
Humility and the practice of medicine: tasting humble pie
  • H. Chochinov
  • Canadian Medical Association Journal
  • 2010
    • Corpus ID: 22276711
As Scottish author J.M. Barrie wrote, “Life is a long lesson in humility.” At first glance, the topics of medicine and humility… Expand
2009
2009
18O stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degradation of the bitter tasting iso-alpha-acids of beer.
The typical bitterness of fresh beer is well-known to decrease in intensity and to change in quality with increasing age. This… Expand
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2005
2005
Taste‐Active Maillard Reaction Products: The “Tasty” World of Nonvolatile Maillard Reaction Products
  • T. Hofmann
  • Annals of the New York Academy of Sciences
  • 2005
    • Corpus ID: 21479909
Abstract: This study was done to obtain greater insight into the structures and sensory activities of those tastants that are not… Expand
2005
2005
A cyanoglucoside stored by aSedum-feeding Apollo butterfly,Parnassius phoebus
A bitter tasting cyanoglucoside, sarmentosin, was isolated from an aposematic Apollo butterfly,Parnassius phoebus, and from its… Expand
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Highly Cited
2000
Highly Cited
2000
Tasting Food, Tasting Sustainability: Defining the Attributes of an Alternative Food System with Competent, Ordinary People
Initiatives intended to create alternatives to the conventional, industrialized, global food system are now emerging. Conceptual… Expand
Review
1998
Review
1998
Taste, palatability and the control of appetite.
  • M. Yeomans
  • The Proceedings of the Nutrition Society
  • 1998
    • Corpus ID: 39263507
The majority of research into the control of appetite has concentrated on the motivational constructs of hunger and satiety. The… Expand
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