Influence of price, health aspect, taste, and smell on making decision of Myanmar’s peanut oil purchasing by S. Hafianti, E. F. Perez, T. Win, A. N. M. Ansori, H. T. Sam

“…The results show that peanut oil price had a significant impact on consumer purchasing decisions, while health considerations also played a role in decision-making. However, taste and smell did not significantly contribute to the prediction of the relationship between the dependent and independent variables.…”
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Comparative Evaluation of Visual and Taste Distraction Techniques using RMS Pictorial Scale in making of Periapical Radiographs by Parimala Tyagi, Shikha Mali, Saumya V Rathi, Nikita Agrawal, Anup Kumar, Jinu M Abraham

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Coordination of contexts and taste disagreements by David Bordonaba Plou

“…I will argue that one way to give a proper account of the kinematics of disagreements about taste and to discriminate between these two cases of disagreement is to focus on coordination of contexts. …”
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Todd, Selina (2021). Tastes of Honey: The Making of Shelagh Delaney and a Cultural Revolution. London: Vintage. ISBN 978-1-784-70348-6. 296 pp by Ronald Paul

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Neurogastronomy: Factors Affecting the Taste Perception of Food by Pelin Tokat, Ilkay Yilmaz

“…In this study, neurogastronomy, the concepts of taste and flavor and the parameters affecting the perception of taste were addressed, the studies on the effect of plate presentation and atmosphere were examined, and information was conveyed by making a comprehensive literature review.…”
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Taste and Touch as Means of Coercion in The Taming of the Shrew by Aurélie Griffin

“…He thus tries to reach a hypothetical balance of humours which, by restoring Katherina’s good health, would also make her return within the bounds of society as an obedient wife. …”
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WAYS OF ACTUALIZATION OF TASTE SYNESTHESIA IN ADVERTISEMENT TEXTS by I. Bukreeva

“…The key point of the article is the research of the ways of taste modus actualization, or taste synesthesia, in advertisement texts of visual, visual-acoustic and acoustic types. …”
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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

“…The type of rennet used for cheese making, jointly with several other factors, influences the flavor and aroma of dairy products. …”
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Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup by Meijiao GUI, Zihui LI, Mengli HAN, Zhenhao SONG, Wenzheng SHI, Guanhong XU, Yinghong QU

“…A simmering time of 50~60 min optimizes flavor substance release and taste harmony in both soups. Qingtian carp demonstrates comparable suitability to blackfish for soup production, offering a novel option for diversifying fish soup varieties. …”
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Poor-tasting pediatric medicines: part 2. Exploring caregiver and healthcare provider values and preferences for a novel taste-blocker product to improve acceptability by Moushira El-Sahn, Rose Elliott, Mona El-Sahn, Izaak Lucas, Karen Kong, Jennifer Walsh, Jeff Lucas

“…Overall, responses to the concept of the taste blocker were positive from caregivers and providers, with a perception that it would make administering bitter-tasting medication easier. …”
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ENGLISH WITH INDONESIA TASTE DOMINANT CULTURE SHIFT TO LOCAL CULTURE by Moh. Yamin

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Demand for fish in Great Britain is driven by household income and taste by Shashika D Rathnayaka, Cesar Revoredo-Giha, Baukje de Roos

“…Thus, increasing fish consumption, especially in lower-income groups, who do not usually consume much fish, may require a different intervention than simply making fish more affordable. …”
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Analysis about the Concept of Taste's Formators. An Interpretation of Komlos' Vision by MIHAELA IOANA GURĂU

“…Does a luxurious look that makes us think of wealth bring strength to a person? …”
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Taste priming shapes online moral judgment: implications for cyberspace governance by Xianchao Huang, Shiying Zang, Jingxuan Wang, Yifan Zheng, Zhuolan Bai, Zhuolan Bai, Jinfeng Huang

“…The study offers a new perspective on cyberspace governance, suggesting that regulating taste-related stimuli could influence online moral judgment and decision-making processes.…”
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Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa by Martin Chadwick, Jonathan R. Swann, Frances Gawthrop, Richard Michelmore, Davide Scaglione, Maria Jose-Truco, Carol Wagstaff

“…However, the perception of bitterness caused by high levels of sesquiterpenoid lactones and comparatively low levels of sweet tasting sugars limits palatability. To assess variation in nutritional and taste-related metabolites we assessed 104 members of a Lactuca sativa cv. …”
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When the Plot Thickens: Writing the Textured Children’s Novel in an Era of Corporate Taste by Noah Weisz

“…Agents’ own “corporate taste” (a term coined by scholar Laura B. McGrath) influences what gets written and published, bending children’s literature toward stories with a fast-paced, straightforward, easily pitchable plot. …”
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Assessment of the palatability of Atlantic salmon by NMR spectroscopy by L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova

“…It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product.…”
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Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future by Susanne Højlund, Ole G. Mouritsen

“…We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. …”
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Infusion color and taste characteristic of Dafo Longjing tea processed from different cultivars by XU Pengcheng, FAN Fangyuan, LU Debiao, JIN jing, GONG Shuying

“…Signal factor evaluation of taste characteristics could make sensory concept concretely and vividly, helping to understand product’s features. …”
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Degustando el sabor de los datos cualitativos / Tasting the flavor of qualitatives facts by Rubén Maduro, Janeth Rodríguez

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