A new study from the Monell Center and collaborating institutions suggests that a single set of genes affects a person's perception of sweet taste, regardless of whether the sweetener is a natural sugar or a non-caloric sugar ...
Jul 16, 2015
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According to new research from the Monell Center, receptors for stress-activated hormones have been localized in oral taste cells responsible for detection of sweet, umami, and bitter. The findings suggest that these hormones, ...
Jun 3, 2014
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Fruit flies have a lot to teach us about the complexity of food. Like these tiny little creatures, most animals are attracted to sugar but are deterred from eating it when bitter compounds are added.
Aug 21, 2013
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Each taste, from sweet to salty, is sensed by a unique set of neurons in the brains of mice, new research reveals. The findings demonstrate that neurons that respond to specific tastes are arranged discretely in what the ...
Sep 1, 2011
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(Medical Xpress) -- A study into taste preference suggests children who are thirsty should be encouraged to drink water.
Jun 9, 2011
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While Jerry Seinfeld, Melissa McCarthy, Amy Schumer and Hugh Grant got top billing, sweet breakfast foods from the 1960s are arguably the real stars of the recent movie "Unfrosted," a comedy loosely based on the invention ...
Jul 23, 2024
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Sugar, a simple carbohydrate that provides a quick source of energy for the body, is in many foods and beverages we consume daily—from fruits, vegetables and dairy products, to candy, pastries and other desserts.
Jan 29, 2024
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Typically in season from July to September, peaches are a staple of summertime salads, meals and desserts. They're also a popular choice for nutritionists, who say their sweet taste makes it easier for people to add them ...
Jul 6, 2022
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Most everyone understands that a major role of our sense of taste is to inform us when sugar is present in foods and beverages by eliciting sweetness on our tongues. A study led by the Monell Chemical Senses Center, published ...
Oct 19, 2021
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Healthier on-the-go cereal bars with 30% less sugar, same sweet taste and more fiber are being developed by food scientists from the University of Reading together with industrial partners—Strauss Group, DouxMatok, Herbstreith ...
Dec 8, 2020
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