Pratiques de la culture des fruits by Leo Mariani

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La presse et ses passeurs méconnus, intermédiaires indispensables à la circulation de la littérature américaine en France dans les années 1940 by Anne Cadin

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Comparative Evaluation of Salivary pH, Gustatory Function, and Dental Caries among Pubertal, Menstruation, Menopause Women – An Analytical Cross-sectional Study by Banda Sri Deepti Sindhusha, Ravoori Srinivas, Srinivas Pachava

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Changes in taste and odor sensitivities during repeated bicycle ergometer exercises by Masataka Narukawa, Kensuke Nojiri, Rina Matsuda, Momo Murata, Seiji Sakate, Sachiko Kuga, Hidetoshi Ue

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Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study by Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI

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Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods by Xiuhong Zhao, Yunyun Wei, Xue Gong, Heran Xu, Guang Xin

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Sex, Gore and Provocation: the Influence of Exploitation in John Waters’s Early Films by Elise Pereira Nunes

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La perception gustative de l’Homme peut-elle varier en fonction de l’état physiologique ? by André Marez, Bruno Simmen, Marie-Odile Monneuse, Louisette Razanamparany, Patrick Pasquet, Claude-Marcel Hladik

Subjects: “…taste perception…”
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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

Subjects: “…Taste substance…”
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Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries by Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli

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Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development by Xinyue Zhou, Han Wang, Ming Huang, Jin Chen, Jianle Chen, Huan Cheng, Xingqian Ye, Wenjun Wang, Donghong Liu

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Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li

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Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics by Jie Chen, Fengnian Wu, Huachen Wang, Chunce Guo, Wengen Zhang, Peisi Luo, Jing Zhou, Wenwen Hao, Guangyao Yang, Jianjian Huang

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Pharmacovigilance imbalance analysis of VEGFR-TKI-related taste and smell disorders by Zhong-hua Fu, Chenglong Zhao, Yaqin Wang, Lei Zhang, Lei Wang

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Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release by Rongrong Xia, Xuemei Zhao, Guang Xin, Libin Sun, Heran Xu, Zhenshan Hou, Yunting Li, Yafei Wang

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Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste recep... by Baifeng Fu, Di Wu, Shuzhen Cheng, Xianbing Xu, Ling Zhang, Lishu Wang, Hesham R. El-Seedi, Hanxiong Liu, Ming Du

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Eye-Tracking Study on Reading Fluency in Relation to Typeface Pleasantness Influenced by Cross-Modal Correspondence Between Taste and Shape by Tanja Medved, Anja Podlesek, Klementina Možina

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Genome-scale evolution in local populations of wild chimpanzees by Takashi Hayakawa, Takushi Kishida, Yasuhiro Go, Eiji Inoue, Eri Kawaguchi, Tomoyuki Aizu, Hinako Ishizaki, Atsushi Toyoda, Asao Fujiyama, Tetsuro Matsuzawa, Chie Hashimoto, Takeshi Furuichi, Kiyokazu Agata

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Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

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