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The field of taste perception has made significant advances in the past 15 y.
We also provide a result that further supports that AMPAR in the IC is dispensable for taste perception.
Advanced age (>75 years) and polypharmacy (≥four drugs) were positively related to an increased risk of reduced sour taste perception.
The latter did not modify aroma and taste perception.
Everyone then moved on to the "taste perception" phase.
Using PLCβ2 taste-blind animals, we then examined a fundamental question in taste perception: how taste modalities are encoded at the cellular level.
Secondly, the effects of food structural product parameters on taste perception are reviewed, followed by the influence of other senses on taste perception (cross-modal interactions).
We studied preferences for various foods as an indicator of taste perception.
BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception.
In this study we present two alternative approaches to enhance taste perception.
Bitter taste perception has often been explained in evolutionary terms as a dietary adaptation.
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