نتایج جستجو برای: tastes
تعداد نتایج: 2521 فیلتر نتایج به سال:
Using a developmental systems perspective, this review focuses on how genetic predispositions interact with aspects of the eating environment to produce phenotypic food preferences. Predispositions include the unlearned, reflexive reactions to basic tastes: the preference for sweet and salty tastes, and the rejection of sour and bitter tastes. Other predispositions are (a) the neophobic reactio...
The taste receptor type 1 (T1r) family perceives 'palatable' tastes. These receptors function as T1r2-T1r3 and T1r1-T1r3 heterodimers to recognize a wide array of sweet and umami (savory) tastes in sugars and amino acids. Nonetheless, it is unclear how diverse tastes are recognized by so few receptors. Here we present crystal structures of the extracellular ligand-binding domains (LBDs), the ta...
There are many types of electrical signal that can be sensed from liquid solution. Among them conductivity signal is more suitable than voltage signal for the study of liquid. Thus, we choose conductivity as the target sense signal for the study of taste sensors. We developed a chemical sensors array with seven chemical sensors. There are two groups in the designed sensors. The first group is m...
This appendix contains additional technical derivations and supplementary material for the main paper. Section 1 presents model solutions for the special case where firm productivity and consumer tastes are Pareto distributed. Section 2 contains the complete proof of Proposition 3 in the paper. Section 3 shows that it is straightforward to extend the model to introduce dependence in consumer ta...
In this paper we propose a method for learning the reasons why groups of consumers prefer some food products instead of others of the same type. We emphasize the role of groups given that, from a practical point of view, they may represent market segments that demand different products. Our method starts representing in a metric space people preferences; there we are able to define similarity f...
Facial expression changes characteristically with the emotions induced by basic tastes in humans. We tested the hypothesis that the five basic tastes also elicit unique responses in facial skin blood flow. Facial skin blood flow was measured using laser speckle flowgraphy in 16 healthy subjects before and during the application of basic taste stimuli in the oral cavity for 20 s. The skin blood ...
We provide results on the aggregation of beliefs and tastes for Monotone, Bernoullian and Archimedian preferences of Cerreia-Vioglio, Ghirardato, Maccheroni, Marinacci, and Siniscalchi (2011). We propose a new axiom, Unambiguous Pareto Dominance, which requires that if the unambiguous part of individuals’ preferences agree, then society should follow it. We characterize the resulting social pre...
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