Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS(+) and displayed more hedonic responses to CS(+) than to CS(-) in a postconditioning taste reactivity test. In Experiment 2, rats that...

I review recent developements in the theory of heavy flavour production. In particular, I dicuss the next-to-leading resummation of soft gluon effects in heavy flavour hadroproduction, and the next-to-leading resummation of collinear radiation in the production of heavy flavour at large transverse momenta. 1 Talk presented at the 12 Rencontre de Physique de la Valle d’Aoste, La Thuile, March 19...

Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-v...

We study single-flavour quark pairing (“self-pairing”) in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other (“2SC” pairing) and the remaining flavour self-pairs. We perform our calculations in the mean field approximation usi...