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Готові списки джерел за темами / Supertaster

Добірка наукової літератури з теми "Supertaster"

Автор: Grafiati

Опубліковано: 10 грудня 2022

Оновлено: 29 січня 2023

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Статті в журналах з теми "Supertaster"

1

Reed, D. R. "Birth of a New Breed of Supertaster." Chemical Senses 33, no. 6 (June 18, 2008): 489–91. http://dx.doi.org/10.1093/chemse/bjn031.

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2

Herbert, Cornelia, Petra Platte, Julian Wiemer, Michael Macht, and Terry D. Blumenthal. "Supertaster, super reactive: Oral sensitivity for bitter taste modulates emotional approach and avoidance behavior in the affective startle paradigm." Physiology & Behavior 135 (August 2014): 198–207. http://dx.doi.org/10.1016/j.physbeh.2014.06.002.

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3

Aldaz, Kaitlyn J., Sigry Ortiz Flores, Rudy M. Ortiz, L. Karina Diaz Rios, and Jaapna Dhillon. "A Cross-Sectional Analysis of Food Perceptions, Food Preferences, Diet Quality, and Health in a Food Desert Campus." Nutrients 14, no. 24 (December 7, 2022): 5215. http://dx.doi.org/10.3390/nu14245215.

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Анотація:

The sensory properties of foods guide food choices and intake, importantly determining nutritional and health status. In communities that have inconsistent access to nutritious foods, such as food deserts, food taste perceptions and preferences have yet to be explored. The purpose of this study was to examine how taster status (supertaster vs. non-taster) and food security status (high or marginal vs. low or very low) influences food taste intensities, food preferences and perceptions, and diet quality in a cohort of students from a food desert campus in the Central Valley of California. Moreover, the complex relationship of socioeconomic status, race/ethnicity, and sex on cardiometabolic and cognitive health warrants further examination. Two hundred fifty participants (aged 18–24 years) living in a food desert campus were recruited in 2018 for this cross-sectional study where participants underwent taste tests on selected fruits, vegetables, and nuts, and clinical tests (anthropometrics, blood glucose, blood pressure, and endothelial function), cognitive function tests (memory and attention), diet quality assessment (Healthy Eating Index (HEI)), and food preference and perception assessments. Food taste intensities were influenced by sex with bitter and umami taste intensities of several foods being perceived more intensely by males. Moreover, food liking was largely influenced by ethnicity with Hispanics having higher liking ratings for several foods compared with non-Hispanics. Both, Hispanics and females, had higher total fruit HEI scores and lower attention scores than non-Hispanics and males, respectively. Females also had lower blood pressure, reactive hyperemia index, and fasting blood glucose. Food-insecure individuals rated cost and convenience as more important factors for overall food consumption and had lower attention scores than those with higher food-security status. Future research should consider the complex interactions of factors such as taste and flavor perception, sex, ethnicity, prior exposure to foods, and other environmental factors when studying food preferences and health in young adults.

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4

Fatovich, Daniel M. "Emergency physicians are supertaskers." Emergency Medicine Australasia 24, no. 5 (October 2012): 583. http://dx.doi.org/10.1111/j.1742-6723.2012.01595.x.

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5

Taha, Mohamed A., Christian A. Hall, Colin J. Shortess, Richard F. Rathbone, and Henry P. Barham. "Treatment Protocol for COVID-19 Based on T2R Phenotype." Viruses 13, no. 3 (March 18, 2021): 503. http://dx.doi.org/10.3390/v13030503.

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Анотація:

COVID-19 has become a global pandemic of the highest priority. Multiple treatment protocols have been proposed worldwide with no definitive answer for acure. A prior retrospective study showed association between bitter taste receptor 38 (T2R38) phenotypes and the severity of COVID-19. Based on this, we proposed assessing the different T2R38 phenotypes response towards a targeted treatment protocol. Starting July 2020 till December 2020, we tested subjects for T2R38 phenotypic expression (supertasters, tasters, and nontasters). Subjects who were subsequently infected with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (diagnosed via PCR) were included. Based on their taster status, supertasters were given dexamethasone for 4 days; tasters were given azithromycin and dexamethasone +/− hydroxychloroquine for 7 days; and nontasters were given azithromycin and dexamethasone for 12 days. Subjects were followed prospectively and their outcomes were documented. Seven hundred forty-seven COVID-19 patients were included, with 184 (24.7%) supertasters, 371 (49.6%) tasters, and192 (25.7%) nontasters. The average duration of symptoms with the treatment protocol was 5 days for supertasters, 8.1 days for tasters, and 16.2 days for nontasters. Only three subjects (0.4%) required hospitalization (3/3 nontasters). Targeted treatment protocol showed significant correlation (p < 0.05) based on patients’ T2R38 phenotypic expression. Assessing treatment protocols for COVID-19 patients according to their T2R38 phenotype could provide insight into the inconsistent results obtained from the different studies worldwide. Further study is warranted on the categorization of patients based on their T2R38 phenotype.

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6

Macht, Michael, and Jochen Mueller. "Increased negative emotional responses in PROP supertasters." Physiology & Behavior 90, no. 2-3 (February 2007): 466–72. http://dx.doi.org/10.1016/j.physbeh.2006.10.011.

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7

Strayer, David L., and Jason M. Watson. "Supertaskers and the Multitasking Brain." Scientific American Mind 23, no. 1 (February 16, 2012): 22–29. http://dx.doi.org/10.1038/scientificamericanmind0312-22.

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8

Watson, Jason M., and David L. Strayer. "Supertaskers: Profiles in extraordinary multitasking ability." Psychonomic Bulletin & Review 17, no. 4 (August 2010): 479–85. http://dx.doi.org/10.3758/pbr.17.4.479.

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9

Latour, Kathryn A., Michael S. Latour, and Brian Wansink. "The Impact of Supertasters On Taste Test and Marketing Outcomes." Journal of Advertising Research 58, no. 2 (August 9, 2017): 240–54. http://dx.doi.org/10.2501/jar-2017-030.

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10

BARTOSHUK, LINDA M., VALERIE B. DUFFY, LAURIE A. LUCCHINA, JORDAN PRUTKIN, and KATHARINE FAST. "PROP (6-n-Propylthiouracil) Supertasters and the Saltiness of NaCla." Annals of the New York Academy of Sciences 855, no. 1 OLFACTION AND (November 1998): 793–96. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10660.x.

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Більше джерел

Дисертації з теми "Supertaster"

1

Edgemon, Claire A. "Relationship between dental caries prevalence and sugar intake or preference for sweet of supertaster compared to nontaster children." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0013393.

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2

Berger, Erin. "The Relationship Between Fungiform Papillae Density, PTC Supertasting, Food Preferences, and Eating Behaviors in College Students." Wittenberg University Honors Theses / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=wuhonors1338483266.

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3

"Individual Differences in Taste Perception and Bitterness Masking." Master's thesis, 2012. http://hdl.handle.net/2286/R.I.15782.

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Анотація:

abstract: The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of sweet and salt, but the effect sizes were very low, suggesting that the PTC strip does not give a complete picture of tasting ability. Next we investigated whether various seasonings could mask the bitter taste of vegetables and whether this varied with tasting ability. We found that sugar decreased bitterness and lemon decreased liking for vegetables of varying degrees of bitterness. The results did not differ by ability to taste any of the flavors. Therefore, even though there are remarkable individual differences in taste perception, sugar can be used to improve the initial palatability of vegetables and increase their acceptance and consumption.
Dissertation/Thesis
M.A. Psychology 2012

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Книги з теми "Supertaster"

1

Pilla, Ania. Supertasty Italian Recipes 2022: Essential and Delicious Regional Recipes for Beginners. Ania Pilla, 2022.

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Частини книг з теми "Supertaster"

1

Cena, Hellas, and Clio Oggioni. "Tasters, Supertasters, Genes and Environment: How Dietary Choices Influence Our Health." In Human Nutrition from the Gastroenterologist’s Perspective, 123–38. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-30361-1_9.

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2

Bell, Graham, and Hae-Jin Song. "Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures." In Genetic Variation in Taste Sensitivity. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433.ch7.

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3

"Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures." In Genetic Variation in Taste Sensitivity, 133–47. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433-12.

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4

"6. Supersmellers and Supertasters: The Limits of Smell and Taste in Humans." In Our Senses, 66–84. Yale University Press, 2019. http://dx.doi.org/10.12987/9780300231649-008.

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