The hedonic response to a taste is typically regarded to be the product of a central integration of gustatory afferent information, which ends in a single decision about the nature and intensity of the response to be given. This hedonic response is often characterized as a point lying along a single dimension of palatability, stretching from strongly positive to strongly negative. The present a...

Central α2-adrenoceptors and the pontine lateral parabrachial nucleus (LPBN) are involved in the control of sodium and water intake. Bilateral injections of moxonidine (α2-adrenergic/imidazoline receptor agonist) or noradrenaline into the LPBN strongly increases 0.3 M NaCl intake induced by a combined treatment of furosemide plus captopril. Injection of moxonidine into the LPBN also increases h...

OBJECTIVE The aim of this study was to confirm the efficacy, safety, and expected palatability of amlodipine orally disintegrating tablets (ODT) [RACTAB(®) formulation (Towa, Osaka, Japan)]. We report the re-analyzed results of 1687 cases in clinical settings obtained through postmarketing surveillance in Japan. METHOD Study subjects were patients receiving treatment for the first time with a...

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

The efficacy of top-dress antiinflammatory drugs ultimately depends on a patient's willingness to consume treated feed. The current study compares the palatability of two phenylbutazone top-dress formulations (Equipalazone Powder, Dechra Pharmaceuticals, and Pro-Dynam, VetXX, Ltd.) and a suxibuzone top-dress formulation (Danilon Equidos, Janssen Animal Health). Results of a three-period, crosso...

Objective: The objective of this study was to determine palatability traits beef cuts differing bone status and quality grade.