Global ETD Search

Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.

Results

Showing 1 to 5 of 5 for “"basic taste"”.

  1. Taste Learning in Insular Cortex: Plasticity Is Influenced by Experience Type

    … been studied as the main cortical area encoding taste stimuli and likely integrates sensory, visceral, and emotional information to guide taste-related behaviors. However, our understanding of cortical taste coding on a single-cell level has only become clear in recent years. The anatomical …

    tenn-hsc Repository record for Taste Learning in Insular Cortex: Plasticity Is Influenced by Experience Type (opens in a new tab)

  2. Arc expression in the parabrachial nucleus following taste stimulation

    … to study the complexities of the mammalian taste system; however molecular mechanisms of taste processing in the early structures of the central taste pathway remain unclear. More recently the Arc catFISH (cellular compartment analysis of temporal activity by fluorescent in situ …

    potsdam-diss Repository record for Arc expression in the parabrachial nucleus following taste stimulation (opens in a new tab)

  3. Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis

    … facial movements of participants to associated basic emotions to estimate with what degree consumers were expressing these measured emotions upon presentation of each sample. Finally, the adapted facial expression method was compared to expected measurements from previous studies by measuring …

    vt Repository record for Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis (opens in a new tab)

  4. Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour

    … to describe differences in aroma, flavor, taste, and aftertaste in tortillas made from the stored flour. Dough functionality was measured every 3 months of storage. Rheological and mixing properties were measured using a Farinograph® and a texture analyzer equipped with a Kieffer rig. …

    umn Repository record for Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour (opens in a new tab)