La perception gustative de l’Homme peut-elle varier en fonction de l’état physiologique ? by André Marez, Bruno Simmen, Marie-Odile Monneuse, Louisette Razanamparany, Patrick Pasquet, Claude-Marcel Hladik

Subjects: “…taste perception…”
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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

Subjects: “…Taste substance…”
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Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries by Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli

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Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li

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Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics by Jie Chen, Fengnian Wu, Huachen Wang, Chunce Guo, Wengen Zhang, Peisi Luo, Jing Zhou, Wenwen Hao, Guangyao Yang, Jianjian Huang

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Pharmacovigilance imbalance analysis of VEGFR-TKI-related taste and smell disorders by Zhong-hua Fu, Chenglong Zhao, Yaqin Wang, Lei Zhang, Lei Wang

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Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release by Rongrong Xia, Xuemei Zhao, Guang Xin, Libin Sun, Heran Xu, Zhenshan Hou, Yunting Li, Yafei Wang

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Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste recep... by Baifeng Fu, Di Wu, Shuzhen Cheng, Xianbing Xu, Ling Zhang, Lishu Wang, Hesham R. El-Seedi, Hanxiong Liu, Ming Du

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Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

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Changing of taste organ in Persian sturgeon (Acipenser persicus, Borodin, 1897) during early development by Mohammadamin Zarini, Soheil Eagderi, Bagher Mojazi Amiri, Mahta Arabshahi

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Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage by LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang

Subjects: “…lentinula edodes; simulated circulation modes; temperature; volatile compounds; taste compounds…”
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Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

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Gustatory-Visual Interaction in Human Brain Cortex: fNIRS Study by Karolina Jezierska, Aneta Cymbaluk-Płoska, Justyna Zaleska, Wojciech Podraza

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Characterization and taste masking evaluation of microparticles with cetirizine dihydrochloride and methacrylate-based copolymer obtained by spray drying by Amelian Aleksandra, Szekalska Marta, Ciosek Patrycja, Basa Anna, Winnicka Katarzyna

Subjects: “…taste masking…”
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Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory ana... by Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin

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La régulation des goûts by Christian Barrère

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Taste-masking methods in multiparticulate dosage forms with a focus on poorly soluble drugs by Simšič Tilen, Planinšek Odon, Baumgartner Ana

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L’antiquaire Georges Joseph Demotte, le Louvre et les musées américains. S’approprier le discours sur le patrimoine médiéval de la France au sortir de la Première Guerre mondiale... by Christine Vivet-Peclet

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Réflexions sur les variations, dans le temps et dans l'espace, des ressources alimentaires de deux espèces sympatriques de semnopithèques by Claude Marcel Hladik, Annette Hladik

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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

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