Relevant bibliographies by topics / Tastes

Academic literature on the topic 'Tastes'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Tastes.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Tastes"

1

Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (April 2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.

Full text
Abstract:
Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers perceived the hedonic value of the drinks to the taster and the drinks' strength based on the tasters' reactions but were generally poor at assessing the specific taste of the drink. For all tastes except the bitter ones, observers might have based their judgements of taste on how much the taster appeared to enjoy the drink. These findings are discussed in terms of communication of food's value.
APA, Harvard, Vancouver, ISO, and other styles
2

Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

Full text
Abstract:
Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.
APA, Harvard, Vancouver, ISO, and other styles
3

Lush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.

Full text
Abstract:
SummaryGlycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is probably due to the segregation of two alleles of a single gene, Cyx. A comparison of the distribution in RI strains of alleles of four bitterness-tasting genes shows that the loci are all closely linked and are probably in the order Cyx–Qui–Rua–Glb.
APA, Harvard, Vancouver, ISO, and other styles
4

Hartley, Isabella, Djin Liem, and Russell Keast. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1 (January 16, 2019): 182. http://dx.doi.org/10.3390/nu11010182.

Full text
Abstract:
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
APA, Harvard, Vancouver, ISO, and other styles
5

Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (June 9, 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.

Full text
Abstract:
Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants using observations based on ingestion and liking scored by the experimenter. For each taste, four bottles were presented (water, tastant, tastant, water). Acceptance of each taste relative to water was defined using proportional variables based on ingestion or liking. Acceptance over the first year only evolved for sweet taste (marginal decrease) and salty taste (clear increase). At each age, sweet and salty tastes were the most preferred tastes. Reactions to umami were neutral. Sour and bitter tastes were the least accepted ones but rejected only when considering liking data. Ingestion and liking were complementary to assess taste acceptance. However, congruency between these measures rose during the first year. Moreover, with increasing age, reactions were more and more contrasted across tastes. Finally, during the first year, inter-individual variability increased for all tastes except salty taste. By enhancing knowledge of the development of taste acceptance the present study contributes to understand better food behaviour in infancy, the foundation of food behaviour in adulthood.
APA, Harvard, Vancouver, ISO, and other styles
6

Yoshida, Ryusuke, and Yuzo Ninomiya. "Taste information derived from T1R-expressing taste cells in mice." Biochemical Journal 473, no. 5 (February 24, 2016): 525–36. http://dx.doi.org/10.1042/bj20151015.

Full text
Abstract:
The taste system of animals is used to detect valuable nutrients and harmful compounds in foods. In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities. Sweet and umami tastes are mediated by G-protein-coupled receptors, belonging to the T1R (taste receptor type 1) family. This family consists of three members (T1R1, T1R2 and T1R3). They function as sweet or umami taste receptors by forming heterodimeric complexes, T1R1+T1R3 (umami) or T1R2+T1R3 (sweet). Receptors for each of the basic tastes are thought to be expressed exclusively in taste bud cells. Sweet (T1R2+T1R3-expressing) taste cells were thought to be segregated from umami (T1R1+T1R3-expressing) taste cells in taste buds. However, recent studies have revealed that a significant portion of taste cells in mice expressed all T1R subunits and responded to both sweet and umami compounds. This suggests that sweet and umami taste cells may not be segregated. Mice are able to discriminate between sweet and umami tastes, and both tastes contribute to behavioural preferences for sweet or umami compounds. There is growing evidence that T1R3 is also involved in behavioural avoidance of calcium tastes in mice, which implies that there may be a further population of T1R-expressing taste cells that mediate aversion to calcium taste. Therefore the simple view of detection and segregation of sweet and umami tastes by T1R-expressing taste cells, in mice, is now open to re-examination.
APA, Harvard, Vancouver, ISO, and other styles
7

Keast, Russell, Andrew Costanzo, and Isabella Hartley. "Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes." Nutrients 13, no. 2 (February 19, 2021): 667. http://dx.doi.org/10.3390/nu13020667.

Full text
Abstract:
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
APA, Harvard, Vancouver, ISO, and other styles
8

Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

Full text
Abstract:
Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.
APA, Harvard, Vancouver, ISO, and other styles
9

Piriou, P., L. Malleret, A. Bruchet, and L. Kiéné. "Trichloroanisole kinetics and musty tastes in drinking water distribution systems." Water Supply 1, no. 4 (June 1, 2001): 11–18. http://dx.doi.org/10.2166/ws.2001.0061.

Full text
Abstract:
Trichloroanisoles (TCA) might contribute to several unsolved earthy-musty taste episodes, because their taste threshold concentrations are lower than the CLSA GC-MS detection limit. The relative importance of such taste-causing compounds in earthy-musty taste episodes in distribution systems was investigated by combining lab-scale and water aging experiments in a pipe loop pilot. Experiments showed that earthy-musty taste associated with TCA formation can easily occur in distribution systems and is linked mainly to fungi metabolism. By maintaining chlorine residual, a control of such tastes can be achieved. The masking effect of these earthy-musty tasters induced by TCA by chlorine is not very effective.
APA, Harvard, Vancouver, ISO, and other styles
10

Soares, Neelkamal, Rachel Mitchell, Theresa McGoff, Teresa Bailey, and Gregory S. Wellman. "Taste Perceptions of Common Pediatric Antibiotic Suspensions and Associated Prescribing Patterns in Medical Residents." Journal of Pediatric Pharmacology and Therapeutics 27, no. 4 (April 1, 2022): 316–23. http://dx.doi.org/10.5863/1551-6776-27.4.316.

Full text
Abstract:
OBJECTIVE Palatability of medication is an important factor for adherence, especially in pediatric populations that tend to use oral suspensions for antibiotic therapy. Our study is the first to evaluate the impact of taste on prescribing patterns of antibiotic suspensions. The objective was to determine if taste testing common antibiotic suspensions altered prescribing patterns of medical residents, through data extracted from the electronic health record. METHODS After assessing 5 “primer” tastes (sweet, salty, bitter, sour, umami [savory]), residents were randomized to sample 6 antibiotic suspensions to rate their taste perception. A 12-month retrospective and prospective analysis of outpatient prescribing practices of the residents followed, and the results were compared to the resident cohort randomized to no taste test. RESULTS The 43 residents prescribed 207 liquid antibiotic prescriptions for 176 patients, with no difference in patient characteristics between residents in the taste test versus non–taste test group. Although amoxicillin was most preferable and amoxicillin-clavulanate least, the only significant finding was a greater prescribing rate of cefdinir among those who had tasted it and an inverse relationship between cephalexin taste preference and percentage prescribing amoxicillin in the taste group. Residents who tasted were poor in identifying primer tastes, but this did not impact prescribing patterns. CONCLUSIONS Among 6 commonly prescribed antibiotic suspensions, amoxicillin remains a highly preferred taste among prescribers. Interestingly, after the taste test there was a significantly greater prescribing rate of cefdinir among those who had tasted it and somewhat lower prescribing rate for amoxicillin-clavulanate.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Tastes"

1

Susskind, Daniel. "Technology and employment : tasks, capabilities, and tastes." Thesis, University of Oxford, 2016. https://ora.ox.ac.uk/objects/uuid:57609a71-9a8a-4e7d-9663-ab1512584fb0.

Full text
Abstract:
This thesis explores the consequences of 'increasingly capable machines' on earnings and employment. A new literature, the task-based approach, has been developed for this purpose. And this literature presents an optimistic account of the prospects for labour in the 21st century. The central claim in this literature is that "people tend to overstate the extent of machine substitution for labour and ignore the complementarities". This thesis challenges this optimism. I argue that such optimism is based on two assumptions, neither of which is justified. The first is that the supply-side analysis in this literature is based on outdated reasoning about how these machines operate. The result is that the models arbitrarily constrain what machines are capable of doing. The second is that the demand-side analysis in this literature is either altogether missing, or is carried out in a way that is constrained by the arbitrary supply-side assumption. In this thesis I build a new range of task-based models that are based on more justifiable assumptions. The first set of models show that updated reasoning about how machines operate leads to a pessimistic account of the prospects for labour. The second set of models show that the demand-side has an important role in either strengthening, or weakening, this pessimism that is reached when the supply-side is looked at in isolation. This analysis leads to the identification of an important new 'race' in the labour market.
APA, Harvard, Vancouver, ISO, and other styles
2

Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Madden, Joah Robert. "Sex, costs and bowerbird tastes." Thesis, University of Sheffield, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246928.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.

Full text
Abstract:
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, 20% oil emulsions were formulated with either anhydrous milk fat, soybean oil, or a blend comprised of a 1:1 ratio (by weight) of milk fat and soybean oil. Prior to taste testing, emulsions were deemed to have the necessary physicochemical characteristics (i.e., stability, pH, droplet size, viscosity) for use in taste experiments. Thresholds were determined according to the ASTM forced-choice ascending concentration series method using 11 trained panelists. Taste intensities were rated on a numerical scale of zero to 15 by 10 trained panelists. As expected, aqueous thresholds were generally lower than those of respective emulsions; however, these differences were not always found to be significant. Though lipid composition affected emulsion thresholds slightly for all tastes except bitter, a significant relationship between thresholds and fat composition was not established. Taste intensity appears to increase proportionally to increases in tastant concentration at suprathreshold concentrations near recognition threshold. Some results from taste intensity experiments indicate that fatty acid composition may be influencing results, but the implications are unclear based upon these experiments. These results suggest that the role of lipids in taste perception is more complex than simply correlating with an increase in polyunsaturated fatty acids in general.
APA, Harvard, Vancouver, ISO, and other styles
5

Sinclair, Daniel. "HOW THE SKY TASTES: EIGHT STORIES." Master's thesis, University of Central Florida, 2007. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/3217.

Full text
Abstract:
How the Sky Tastes is not simply a collection of stories. It is my representation of moments in life, social commentaries, bits of humor, and pure entertainment all in one. Each story, although unique and easily able to stand alone, shares qualities I find important in writing fiction. First, each story features realistically flawed, yet sympathetic characters dealing with difficulties in life. Secondly, the actual moment is important in each story--whether that moment is something shared between two or more characters or simply the time a certain character comes to a serious realization. Finally, the style can make or break the story. I do not believe in gimmicky writing--form must always have function--but I do feel that the writing must be representative of the characters and the stories that it serves. Experimentation is important in writing. Each story should have its own way of telling itself. All these stories can be seen as experimental in some way, but also all these stories are told the way they have to be told. The characters tell the stories themselves and the writing just follows suit. It is my hope that readers can identify with most, if not all, of these stories, and engage interest in these characters enough to care about what happens to them, even if they don't necessarily like them.
M.F.A.
Department of English
Arts and Humanities
Creative Writing MFA
APA, Harvard, Vancouver, ISO, and other styles
6

Lopez, Chavez Atala. "Solution properties and tastes of polyols." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.331950.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Karim, Roselina. "Solution properties and tastes of maltooligosaccharides." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357747.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Léo, Bruno Beltrão. "Maxmin with multiple tastes and beliefs." reponame:Repositório Institucional da UnB, 2016. http://repositorio.unb.br/handle/10482/20734.

Full text
Abstract:
Tese (doutorado)—Universidade de Brasília, Departamento de Economia, Brasília, 2016.
Submitted by Fernanda Percia França (fernandafranca@bce.unb.br) on 2016-06-03T17:25:07Z No. of bitstreams: 1 2016_BrunoBeltraoLeo.pdf: 257152 bytes, checksum: d2e63d33f2dc389397cf4d20f3d50a73 (MD5)
Approved for entry into archive by Raquel Viana(raquelviana@bce.unb.br) on 2016-06-15T18:43:44Z (GMT) No. of bitstreams: 1 2016_BrunoBeltraoLeo.pdf: 257152 bytes, checksum: d2e63d33f2dc389397cf4d20f3d50a73 (MD5)
Made available in DSpace on 2016-06-15T18:43:44Z (GMT). No. of bitstreams: 1 2016_BrunoBeltraoLeo.pdf: 257152 bytes, checksum: d2e63d33f2dc389397cf4d20f3d50a73 (MD5)
Neste trabalho, apresentamos uma axiomatização de um modelo de preferências completas sob incerteza que propicia uma multiplicidade de gostos (utilidades) e crenças (priors). Tal qual Gilboa e Schmeidler (1989), trabalhamos em um set-up de Anscombe-Aumann e cada ato é avaliado pelo pior cenário. A diferença é que, enquanto no modelo de Gilboa e Schmeidler (1989) os múltiplos cenários são compostos de um conjunto de crenças, aqui eles serão representados por um conjunto formado de pares crenças-utilidades. Axiomatizamos, também, o caso especial quando os múltiplos cenários resultam apenas de uma multiplicidade de utilidades. _______________________________________________________________________________________________ ABSTRACT
In this work, we present an axiomatization of a model of complete preferences under uncertainty that allows for a multiplicity of tastes and beliefs. As in Gilboa and Schmeidler (1989), we work in an Anscombe-Aumann setup and each act is evaluated by the worst case scenario. The difference is that while in Gilboa and Schmeidler (1989) the multiple scenarios are composed of a set of priors, here they are composed of a set of probability-utility pairs. We axiomatize also the special case when the multiple scenarios are a consequence of the multiplicity of tastes only.
APA, Harvard, Vancouver, ISO, and other styles
9

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

Full text
Abstract:
Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.
Doctor of Philosophy (PhD)
APA, Harvard, Vancouver, ISO, and other styles
10

Crossman, Sarah D. ""Tastes Like Home": Women Performing Immigrant Identity through Food." Fogler Library, University of Maine, 2006. http://www.library.umaine.edu/theses/pdf/CrossmanSD2006.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Tastes"

1

Bertrand, Cécile. Noni tastes. New York N.Y: Golden Books, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Mayle, Peter. Acquired tastes. New York: Bantam Books, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Hewitt, Sally. Tastes good! New York: Crabtree Pub. Company, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

(Organization), Special Olympics Kentucky. Special tastes. Frankfort, Ky: Special Olympics Kentucky, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Mayle, Peter. Acquired tastes. Thorndike, ME: Thorndike Press, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Acquired Tastes. New York: Bantam, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Mayle, Peter. Acquired tastes. New York: Bantam Books, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Hewitt, Sally. Tastes good! London: QED, 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Brown, Joy. Tastes of Montana. Seattle, WA: Jaybee Publications, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Committee, East Hill Baptist Church Ad Hoc Cookbook. Tastes of note. Tallahassee, Fla: Cookbook Committee, East Hill Baptist Church, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Tastes"

1

Rowse, A. L. "Tastes." In Shakespeare’s Self-Portrait, 135–46. London: Palgrave Macmillan UK, 1985. http://dx.doi.org/10.1007/978-1-349-17836-0_21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Highmore, Ben. "Bitter Tastes." In A Passion for Cultural Studies, 20–36. London: Macmillan Education UK, 2009. http://dx.doi.org/10.1007/978-1-137-01920-2_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Gill, Jo. "Suburban Tastes." In The Poetics of the American Suburbs, 51–69. New York: Palgrave Macmillan US, 2013. http://dx.doi.org/10.1057/9781137340238_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Wright, David. "Governing Tastes." In Understanding Cultural Taste, 72–95. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137447074_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wright, David. "Globalizing Tastes." In Understanding Cultural Taste, 96–117. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137447074_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Wright, David. "Producing Tastes." In Understanding Cultural Taste, 118–43. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137447074_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Wright, David. "Digitalizing Tastes." In Understanding Cultural Taste, 144–64. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137447074_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Humphreys, Laura. "Changing tastes." In Globalising Housework, 56–101. Other titles: Globalizing housework Description: Abingdon, Oxon ; New York, N.Y. : Routledge, 2021. | Includes bibliographical references and index.: Routledge, 2021. http://dx.doi.org/10.4324/9781003110248-31a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Highmore, Ben. "Mundane tastes." In The Persistence of Taste, 275–87. 1 [edition]. | New York : Routledge, 2018. | Series: Culture, economy, and the social: Routledge, 2018. http://dx.doi.org/10.4324/9781315617299-22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Clarke, Ben. "“Low Tastes”." In Locating Classed Subjectivities, 112–26. New York: Routledge, 2022. http://dx.doi.org/10.4324/9781003119425-7.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Tastes"

1

Ciglar, Miha. "Tastes like..." In the 13th annual ACM international conference. New York, New York, USA: ACM Press, 2005. http://dx.doi.org/10.1145/1101149.1101377.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Miyashita, Homei. "Taste Display that Reproduces Tastes Measured by a Taste Sensor." In UIST '20: The 33rd Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3379337.3415852.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Centivany, Alissa, and Bobby Glushko. ""Popcorn Tastes Good"." In CHI'16: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2858036.2858516.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Taitz, Alan, Diego Shalom, Marcos Trevisan, and Bruno Mesz. "The taste of scales and chords." In Simpósio Brasileiro de Computação Musical. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/sbcm.2019.10445.

Full text
Abstract:
Reliable crossmodal correspondences between basic tastes and music features have been found in recent studies [1,2]. In this work, we explore associations between scales, chords and tastes. Several of these elementary musical structures show non-random patterns of matching with basic tastes. Moreover, their aggregate dyadic consonance [3] anti-correlates with the relative frequency of their matching to bitter taste.
APA, Harvard, Vancouver, ISO, and other styles
5

Kitamura, Tsukasa, Noriaki Kamiyama, and Miki Yamamoto. "Cache-Decision Policy using User Tastes." In 2019 20th Asia-Pacific Network Operations and Management Symposium (APNOMS). IEEE, 2019. http://dx.doi.org/10.23919/apnoms.2019.8893090.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lin, Yusan, Maryam Moosaei, and Hao Yang. "Learning Personal Tastes in Choosing Fashion Outfits." In 2019 IEEE/CVF Conference on Computer Vision and Pattern Recognition Workshops (CVPRW). IEEE, 2019. http://dx.doi.org/10.1109/cvprw.2019.00041.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Laplante, Audrey. "Who influence the music tastes of adolescents?" In the second international ACM workshop. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2390848.2390857.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Kovács, Zoltán, Dániel Szöllősi, András Fekete, Sandrine Isz, and Perena Gouma. "Sensing Basic Tastes by Electronic Tongue Sensors." In OLFACTION AND ELECTRONIC NOSE: PROCEEDINGS OF THE 14TH INTERNATIONAL SYMPOSIUM ON OLFACTION AND ELECTRONIC NOSE. AIP, 2011. http://dx.doi.org/10.1063/1.3626310.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kozlovskiy, Vladimir, and Daria Tkachuk. "Vectors of Musical Tastes Reconfiguration in Consumer Society." In 2018 2nd International Conference on Education Science and Economic Management (ICESEM 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icesem-18.2018.9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Halder, A., M. Mahato, T. Sinha, B. Adhikari, S. Mukherjee, and N. Bhattacharyya. "Polymer membrane electrode based potentiometric taste sensor: A new sensor to distinguish five basic tastes." In 2012 Sixth International Conference on Sensing Technology (ICST 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsenst.2012.6461784.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Tastes"

1

Hurst, Erik, and Benjamin Pugsley. Wealth, Tastes, and Entrepreneurial Choice. Cambridge, MA: National Bureau of Economic Research, October 2015. http://dx.doi.org/10.3386/w21644.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Rees-Jones, Alex, John D'Attoma, Amedeo Piolatto, and Luca Salvadori. COVID-19 Changed Tastes for Safety-Net Programs. Cambridge, MA: National Bureau of Economic Research, September 2020. http://dx.doi.org/10.3386/w27865.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Saez, Emmanuel. The Desirability of Commodity Taxation under Non-Linear Income Taxation and Heterogeneous Tastes. Cambridge, MA: National Bureau of Economic Research, December 2000. http://dx.doi.org/10.3386/w8029.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Kueng, Lorenz, and Evgeny Yakovlev. The Long-Run Effects of a Public Policy on Alcohol Tastes and Mortality. Cambridge, MA: National Bureau of Economic Research, July 2014. http://dx.doi.org/10.3386/w20298.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Stockman, Alan, and Linda Tesar. Tastes and Technology in a Two-Country Model of the Business Cycle: Explaining International Comovements. Cambridge, MA: National Bureau of Economic Research, December 1990. http://dx.doi.org/10.3386/w3566.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Stinebrickner, Todd, Ralph Stinebrickner, and Paul Sullivan. Beauty, Job Tasks, and Wages: A New Conclusion about Employer Taste-Based Discrimination. Cambridge, MA: National Bureau of Economic Research, April 2018. http://dx.doi.org/10.3386/w24479.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

Full text
Abstract:
Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
APA, Harvard, Vancouver, ISO, and other styles
8

Experiment, Experiment. Does potato salad taste good? Experiment, June 2014. http://dx.doi.org/10.18258/2681.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Pereira da Silva, F. I. Strawberry taste assessment during shelf life. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/503222.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Luttmer, Erzo F. P., and Monica Singhal. Culture, Context, and the Taste for Redistribution. Cambridge, MA: National Bureau of Economic Research, August 2008. http://dx.doi.org/10.3386/w14268.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Tastes' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography