"Taste" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.
| Descriptor ID |
D013649
|
| MeSH Number(s) |
F02.830.816.724 G11.561.790.724
|
| Concept/Terms |
Taste- Taste
- Tastes
- Taste Sense
- Sense, Taste
- Senses, Taste
- Taste Senses
- Gustation
- Gustations
|
Below are MeSH descriptors whose meaning is more general than "Taste".
Below are MeSH descriptors whose meaning is more specific than "Taste".
This graph shows the total number of publications written about "Taste" by people in this website by year, and whether "Taste" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2003 | 0 | 1 | 1 |
| 2005 | 0 | 1 | 1 |
| 2007 | 0 | 1 | 1 |
| 2008 | 0 | 2 | 2 |
| 2011 | 0 | 1 | 1 |
| 2012 | 1 | 0 | 1 |
| 2013 | 1 | 0 | 1 |
| 2014 | 0 | 1 | 1 |
| 2015 | 0 | 1 | 1 |
| 2016 | 0 | 1 | 1 |
| 2017 | 0 | 1 | 1 |
| 2018 | 1 | 0 | 1 |
| 2019 | 1 | 1 | 2 |
| 2020 | 0 | 1 | 1 |
| 2021 | 1 | 1 | 2 |
| 2022 | 1 | 0 | 1 |
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click here.
Below are the most recent publications written about "Taste" by people in Profiles.
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Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem. 2022 Aug 30; 386:132787.
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Lu P, ElMallah MK, Liu Z, Wu C, Chen J, Lifshitz LM, ZhuGe R. Genetic deletion of the Tas2r143/Tas2r135/Tas2r126 cluster reveals that TAS2Rs may not mediate bitter tastant-induced bronchodilation. J Cell Physiol. 2021 09; 236(9):6407-6423.
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Grossmann L, Kinchla AJ, Nolden A, McClements DJ. Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Compr Rev Food Sci Food Saf. 2021 03; 20(2):2206-2233.
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Yemini E, Lin A, Nejatbakhsh A, Varol E, Sun R, Mena GE, Samuel ADT, Paninski L, Venkatachalam V, Hobert O. NeuroPAL: A Multicolor Atlas for Whole-Brain Neuronal Identification in C.?elegans. Cell. 2021 01 07; 184(1):272-288.e11.
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Rao Y, Tao Y, Li Y, She X, Yang J, Qian Y, Du H, Liu L, Xiao H. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food Funct. 2019 Oct 16; 10(10):6936-6944.
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Wang M, Doi T, McClements DJ. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Res Int. 2019 05; 119:6-14.
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Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int. 2019 02; 116:1-11.
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Lu LW, Venn B, Lu J, Monro J, Rush E. Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution. Nutrients. 2017 May 10; 9(5).
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Bai Y, Krishnamoorthy N, Patel KR, Rosas I, Sanderson MJ, Ai X. Cryopreserved Human Precision-Cut Lung Slices as a Bioassay for Live Tissue Banking. A Viability Study of Bronchodilation with Bitter-Taste Receptor Agonists. Am J Respir Cell Mol Biol. 2016 05; 54(5):656-63.
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr. 2016; 56(4):650-85.