"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 |
| 2024 | 0 | 3 | 3 |
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click here.
Below are the most recent publications written about "Taste" by people in Profiles.
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Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. J Agric Food Chem. 2024 Jul 31; 72(30):16988-16997.
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Li S, Yan J, Yang J, Chen G, McClements DJ, Ma C, Liu X, Liu F. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition. Food Res Int. 2024 Jun; 185:114277.
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Lu P, Moore Simas TA, Delpapa E, ZhuGe R. Bitter taste receptors in the reproductive system: Function and therapeutic implications. J Cell Physiol. 2024 Feb; 239(2):e31179.
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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.