Creating Tastes and Tasting Creatively by Amy Lasater-Wille

“… During the past two decades, Peru has seen a dramatic expansion of restaurants and attention to its cuisine at home and abroad, a phenomenon known locally as the “gastronomy boom.” …”
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Productivity and fruit quality of Jonagold clones of home selection by К. П. Тарнавська

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Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity by Francesca Masino, Giuseppe Montevecchi, Andrea Antonelli, Domenico Pietro Lo Fiego, Patrizia Fava, Roberta Foligni, Andrea Pulvirenti

“…Conclusions: The remote home-tasting approach proved effective in distinguishing key differences in meat characteristics based on cooking conditions. …”
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Salty Taste Perception in the Elderly Is an Important Determinant of Sodium Intake by Irena Keser, Helena Tomić-Obrdalj, Jasmina Ranilović, Davorka Gajari

“…Background and objectives: Chemosensory function declines with the progression of age and can potentially impact adherence to a healthy diet. A loss of taste perception could induce higher sodium intake and increase the risk of cardiovascular diseases. …”
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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

“…This study analysed the demand for fish for consumption at home across different household groups in Great Britain. …”
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Dopamine activity encodes the changing valence of the same stimulus in conditioned taste aversion paradigms by Maxine K Loh, Samantha J Hurh, Paula Bazzino, Rachel M Donka, Alexandra T Keinath, Jamie D Roitman, Mitchell F Roitman

“…Pairing intraoral sucrose with malaise via injection of lithium chloride (LiCl) caused the development of a conditioned taste aversion (CTA), which rendered the typically rewarding taste of sucrose aversive upon subsequent re-exposure. …”
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She Said, He Said: Denise Scott Brown and Kenneth Frampton on Popular Taste by Deborah Fausch

“…She terms the emerging post-war urban environments ‘the popular landscape’ and claims that the symbolic additions made to homes constitute a source of information about popular values, attitudes, and preferences. …”
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Growing Potatoes in the Florida Home Garden by Jeffery E. Pack, James M. White, Chad M. Hutchinson

“… One cannot truly appreciate the taste of a good potato until you grow and prepare it on your own. …”
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Growing Potatoes in the Florida Home Garden by Christian T. Christensen, Libby R. Rens, Jeffrey E. Pack, Lincoln Zotarelli, Chad Hutchinson, Wendy Dahl, Doug Gergela, James M. White

“…For example, in storage, the starches in potatoes convert to sugars, resulting in a less desirable texture and taste. “New” potato flavor can be achieved in the home garden by following a few growing recommendations. …”
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Home made sour cream from Bjelovar by Slavko Kirin

“…This paper contains the results of organoleptic properties, chemical composition and microbiological quality investigation samples of home made cream taken from Bjelovar (Croatia) market. …”
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Composition of Flavorings for Home-Made Alcoholic Beverages by Andrey V. Oberenko, Sergei V. Kachin, Sergei A. Sagalakov, Artem D. Yakovlev, Natalia A. Kozel

“…Their quality, chemical composition, acceptable levels, and control methods are standardized by the state. For home-made alcoholic beverages, the market offers a wide range of flavorings that imitate popular brands. …”
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Foods and Beverages Associated with Smoking Craving in Heated Tobacco Product and Cigarette Smokers: A Cross-sectional Study by Kiho Miyoshi, Yuki Kimura, Misaki Nakahata, Takashi Miyawaki

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Lesions of the lateral habenula increase voluntary ethanol consumption and operant self-administration, block yohimbine-induced reinstatement of ethanol seeking, and attenuate etha... by Andrew K Haack, Chandni Sheth, Andrea L Schwager, Michael S Sinclair, Shashank Tandon, Sharif A Taha

“…In rats given home cage access to 20% ethanol in an intermittent access two bottle choice paradigm, lesioned animals escalated their voluntary ethanol consumption more rapidly than sham-lesioned control animals and maintained higher stable rates of voluntary ethanol intake. …”
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The Role of Complementary Food Products in Formation of the Proper Eating Behavior in Infants by N. M. Bogdanova, Ye. M. Bulatova, V. A. Razheva, I. A. Gavrina

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A Newly Introduced Millet-based Take Home Ration: Utilization, Strength & Challenges in Ahmedabad Municipal Corporation, Gujarat by Kunj Gajjar, Mital Barad, Sonal M. Shah, Aparajita Shukla, Bhavin Joshi

“…In December 2023, two ICDS blocks of Ahmedabad Municipal Corporation (AMC) implemented a pilot project to provide a millet-based Take Home Ration (THR). Objectives: To evaluate the utilization and barriers in utilization of a millet-based Take Home Ration compared to the standard Take Home Ration among beneficiaries and to identify strength and challenges in effective implementation of millet-based Take Home Ration. …”
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Testi e letture della cultura materiale domestica in Russia. Un'introduzione by Emilio Mari

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Education and home training in an aristocratic family in the mid-19th century: a case study of count S. D. Sheremetev by Olga Belousova

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The importance of neighborhood type dissonance in understanding the effect of the built environment on travel behavior by Kevin Manaugh, Ahmed El-Geneidy

“…For many years, researchers have struggled to separate the effects of personal tastes—including residential choices—from built environment and transport related factors when attempting to understand and model travel behavior. …”
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Occupational therapy and registered dietitian services to reduce fall risk among home delivered meal clients: a randomized controlled feasibility trial by Lisa A. Juckett, Shivam Joshi, J. Madison Hyer, Govind Hariharan, Kali S. Thomas, Tejeswini Siva Sathya, Mequeil L. Howard, Leah E. Bunck, Melinda L. Rowe, Andrea Devier, Kelly Parrett, LifeCare Alliance SixtyPLUS Team

“…Methods A four-arm, parallel-group feasibility RCT was conducted with one home delivered meal agency in the Midwest United States. …”
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Do people with symptoms of an infectious illness follow advice to stay at home? Evidence from a series of cross-sectional surveys about presenteeism in the UK by Henry Potts, Nicola T Fear, Susan Michie, Richard Amlot, G James Rubin, Louise E Smith

“…Objectives To assess the percentage of people in the UK with cough, fever or loss of taste or smell who have not had a positive COVID-19 test result who had been to work, to shops, socialised or provided care to a vulnerable person in the 10 days after developing symptoms. …”
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