نتایج جستجو برای: consumption taste

تعداد نتایج: 234774  

Journal: :The Laryngoscope 2013
Mary E Fischer Karen J Cruickshanks Carla R Schubert Alex Pinto Barbara E K Klein Ronald Klein F Javier Nieto James S Pankow Guan-Hua Huang Derek J Snyder

OBJECTIVES/HYPOTHESIS To determine the distribution of the perceived intensity of salt, sweet, sour, and bitter in a large population and to investigate factors associated with perceived taste intensity. STUDY DESIGN Cross-sectional population. METHODS Subjects (n = 2,374; mean age, 48.8 years) were participants in the Beaver Dam Offspring Study examined during 2005 to 2008. Perceived taste...

Journal: :The Journal of neuroscience : the official journal of the Society for Neuroscience 2003
Susana Peciña Barbara Cagniard Kent C Berridge J Wayne Aldridge Xiaoxi Zhuang

What is the role of dopamine in natural rewards? A genetic mutant approach was taken to examine the consequences of elevated synaptic dopamine on (1) spontaneous food and water intake, (2) incentive motivation and learning to obtain a palatable sweet reward in a runway task, and (3) affective "liking" reactions elicited by the taste of sucrose. A dopamine transporter (DAT) knockdown mutation th...

Journal: :Neuron 2014
Allan-Hermann Pool Pal Kvello Kevin Mann Samantha K. Cheung Michael D. Gordon Liming Wang Kristin Scott

Feeding is dynamically regulated by the palatability of the food source and the physiological needs of the animal. How consumption is controlled by external sensory cues and internal metabolic state remains under intense investigation. Here, we identify four GABAergic interneurons in the Drosophila brain that establish a central feeding threshold which is required to inhibit consumption. Inacti...

Journal: :The Quarterly journal of experimental psychology. B, Comparative and physiological psychology 2002
Ignacio Loy Geoffrey Hall

In five experiments with rats we examined the aversion established by consumption of a solution of lithium chloride (LiCl). Experiment 1 showed that consumption of LiCl established an aversion to saline (NaCl). Experiment 2 showed that the size of the aversion was reduced in rats given pre-exposure to saline (a latent inhibition effect). Experiment 3 showed that experience of a sucrose-saline c...

Journal: :Alcoholism: Clinical and Experimental Research 1996

Journal: :Journal of Nutrition & Intermediary Metabolism 2016

Journal: :International Journal of Ayurvedic Medicine 2021

Amlapitta (Hyperacidity) is one of the ever growing diseases observed in society. Intake salt excess can lead into due to its Vidahi and Agneya property. Foods like cheese, chips, sauces, buttermilk, etc. contains variety salts including common salt. The disease Amlapitta/ Amlika be interpreted as Hyperacidity; not separately described Samhita, but mentioned Lakshana (symptom) Atiyoga (excessiv...

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