ライフサイエンスコーパス: palatability

1 unds within a modality based on intensity or palatability.

2 se-related actions without affecting sucrose palatability.

3 la and cortex for the purposes of processing palatability.

4 atter result does not reflect decreased NaCl palatability.

5 ed acoustic cues (frog calls) to assess prey palatability.

6 agic effect, in part as a result of its high palatability.

7 viors and excitations that encode reinforcer palatability.

8 aviors and has been implicated in modulating palatability.

9 re matched for macronutrient composition and palatability.

10 rameter values for respiration rate and crop palatability.

11 or high energy density) but to have similar palatability.

12 using the 'taste reactivity' test of hedonic palatability.

13 jections enhanced the hedonic impact of food palatability.

14 in nature can be expected to range widely in palatability.

15 ather than to hyperphagia stimuli related to palatability.

16 gh energy density, metabolic efficiency, and palatability.

17 nsitization was examined by varying stimulus palatability.

18 were matched for energy density, fiber, and palatability.

19 ve (hedonic and aversive) reactions to taste palatability.

20 any subjective measures of appetite or meal palatability.

21 reater resource accessibility and vegetation palatability.

22 ntially due to the meat's exceptionally high palatability.

23 nt acceptance of ONS can be limited by their palatability.

24 s that discriminated between tastes based on palatability.

25 t is feasible without compromising safety or palatability.

26 tion, including in manners depending on food palatability.

27 HIV RNA increases, likely due to poor LPV/r palatability.

28 nd 2.5% RS), but also provided an acceptable palatability.

29 h adverse gastrointestinal symptoms and poor palatability.

30 rally disintegrating tablets due to its high palatability.

31 se responses encode taste quality as well as palatability.

32 at differed in both chemical composition and palatability.

33 as in temporal dynamics and sensitivities to palatability.

34 rug induced a conditioned reduction in taste palatability.

35 S intake and caused a reduction in saccharin palatability.

36 y by two factors: nutritional needs and food palatability.

37 Entrees were rated as similar in palatability across conditions.

38 Food palatability acts on the dopaminergic reward system to o

39 A shift in sucrose palatability, altered neural responsiveness to sucrose,

40 influence food preferences independently of palatability, although the neurobiological bases of such

41 Dog biscuits were evaluated for palatability and ability to deliver the chemopreventive

42 Optimal palatability and agreed universal drinking temperature o

43 Results show that ethanol palatability and consumption can be dissociated in the r

44 Food processing increases palatability and edibility and has been argued to increa

45 ed evidence for GC's role in mediating taste palatability and expectation.

46 failure, but have adverse effects (eg, poor palatability and gastric intolerance with urea; and over

47 regulation of feeding behavior and in taste palatability and gustatory responses in the parabrachial

48 europein could account for the difference in palatability and health benefits among varieties.

49 Food palatability and hedonic value play central roles in nut

50 LC(VGLUT2) neurons are scalably inhibited by palatability and homeostatic need during consumption.

51 feeding, regardless of energy status or food palatability and identified their projections to PVH, bu

52 Rather, changes in palatability and in the incentive value assigned to rewa

53 hat, in rats, the neural processes mediating palatability and incentive value are indeed dissociable.

54 e dissociation of opioid-mediated changes in palatability and incentive value suggests that the role

55 We show that palatability and nutrient value both contribute to reinf

56 ion is cell-type specific, modulated by food palatability and nutritional state, and occurs before an

57 the investigators' preference for colour and palatability and pragmatic tea making methods.

58 rding and increases consumption by enhancing palatability and prolonging ingestion duration.

59 la [9-11] to investigate the contribution of palatability and relative nutritional value of sugars to

60 and hedonic and incentive processes based on palatability and reward characteristics of food.

61 roduct evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable

62 Additionally, altering both the palatability and the magnitude of the reinforcement were

63 a common neural substrate mediates both the palatability and the reward value of nutritive events.

64 ma of a food plays an important role in food palatability and thus intake.

65 Johnson and Wardle review the effects of palatability and variety on eating behavior and weight.

66 on of social isolation, prandial state, diet palatability, and elevated body weight - influence stres

67 nding dietary factors such as fibre content, palatability, and energy density, its relevance to human

68 discuss how flammability and fire tolerance, palatability, and grazing tolerance traits might organiz

69 rointestinal (GI) discomfort, vitality, meal palatability, and mood assessed throughout the day.

70 cortex (GC) is engaged in taste perception, palatability, and preference.

71 es in leaf nutrient quality, diminished leaf palatability, and reduced herbivory.

72 d extrinsic factors including genetics, food palatability, and the environment.(1)(,)(2)(,)(3)(,)(4)(

73 cipatory activity, encode taste identity and palatability, and their activity is related to decision-

74 of consumption was used as a measure of food palatability as it was confirmed to track sucrose concen

75 GluA1 deletion drastically reduced palatability (as measured by the mean lick cluster size)

76 efenses may act in more complex manners than palatability assays of prey chemistry may suggest.

77 ent study we compared patterns of intake and palatability (assessed using microstructural analysis of

78 el functional beverage exhibited more proper palatability, biological activity and physicochemical pr

79 onsumption of energy and obesity due to high palatability, but little evidence supports effects beyon

80 ar and energy intakes while maintaining diet palatability, but their use has increased in concert wit

81 e a professional chef to improve school meal palatability (chef schools) or to a delayed intervention

82 We show that GC palatability coding is well timed to play this role, and

83 evidence for the integration of flavor with palatability coding.

84 The farmed macroalgae may also differ in palatability compared to naturally-occurring macroalgae,

85 amygdala's primary role in judging stimulus palatability, CTA altered all components of BLA taste re

86 Palatability data indicate that jamming and warning are

87 s chosen for comparison to determine whether palatability differentially affected incubation and/or p

88 A) almost certainly work together to mediate palatability-driven behavior, but the precise nature of

89 ity as a treatment for reducing maladaptive, palatability-driven eating behavior by reducing the moti

90 These findings suggest that BLA mediates palatability-driven feeding and that this influence is p

91 Neural processing in AIC supports palatability-driven feeding but is not necessary for int

92 secretion contributes to the maintenance of palatability-driven feeding have not been clearly establ

93 n CeA and BSTLD has a predisposing effect on palatability-driven feeding in particular.

94 A microanalysis of hunger-driven and palatability-driven feeding was carried out after muscim

95 e to food taste and are potent inhibitors of palatability-driven feeding.

96 In this study, we investigated palatability encoding in the firing of nucleus accumbens

97 es food intake through a mechanism affecting palatability enhanced by the release of endogenous opioi

98 nstem receptors are the chief substrates for palatability enhancement even in intact brains.

99 chief substrates for benzodiazepine-induced palatability enhancement.

100 coustic analysis of ultrasonic emissions and palatability experiments with bats, it seems that acoust

101 one dose was ineffective at altering ethanol palatability for either line, whereas 7.5 mg/kg was effe

102 s in the lettuce leaves, which decreased the palatability for snails and disrupted their digestive fu

103 ved in LPS-injected rats who showed enhanced palatability for water within this context.

104 Palatability, fullness, and hunger were assessed by usin

105 ffects of leaf color on defense traits, leaf palatability, herbivore fitness, and herbivory.

106 ses remained stable; information about taste palatability, however, which normally resides in the "La

107 Since NaCl palatability (i.e., preference) follows a non-monotonic,

108 Palatability (i.e., the reinforcing value of food, deriv

109 nce varies between prey types that differ in palatability, (ii) whether adding alternate prey influen

110 across varying conditions of hunger and food palatability in male rats.

111 nic processing has come from studies of food palatability in rodents.

112 on taste responses reflect taste quality and palatability in successive epochs.

113 he emotional valence of taste stimuli (i.e., palatability), in firing rate responses that progress si

114 umbens shell blocked the increase in sucrose palatability induced by an increase in food deprivation

115 increased synthesis may be due in part to a palatability-induced overconsumption of calories.

116 When palatability is allowed to vary normally, high-fat foods

117 Palatability is also greatly influenced by textural feat

118 Taste palatability is centrally involved in consumption decisi

119 ty is more robustly represented in GC, taste palatability is coded equally well in the two areas.

120 of a portion of the diet is manipulated and palatability is held constant.

121 As palatability is largely determined by the sensory proper

122 Food palatability is one of many factors that drives food con

123 Palatability is regarded as a major determinant of child

124 high-fat hyperphagia (with diets of similar palatability) is caused by the high energy density of fa

125 A, containing no sodium and having favorable palatability, is being studied for treatment of hepatic

126 x and amygdala both prominently reflect NaCl palatability late in their responses; CeA neurons largel

127 (A) receptors in this region do not modulate palatability, macronutrient selection, or rewarding prop

128 Although the possibility that stimulus palatability may have served as a discriminative cue can

129 of consumption bouts, thus implicating food palatability modulation as a mechanism for the eating su

130 whereas 7.5 mg/kg was effective at reducing palatability of 10% ethanol for AA, but not P, rats, as

131 The mice had a blunted perception of the palatability of a given foodstuff.

132 muscular fat or marbling is critical for the palatability of beef.

133 creased appetite as well as intake and rated palatability of chocolate chip cookies (the most palatab

134 e innervated taste buds (VITBs) evaluate the palatability of food prior to ingestion.

135 agia is due to a specific enhancement of the palatability of foods has been supported by previous 'ta

136 Barriers to compliance include the poor palatability of gluten-free foods, confusing food-labeli

137 ng both microbial leaf decomposition and the palatability of leaves for leaf-shredding macroinvertebr

138 aste modality for carnivores that drives the palatability of meat-derived compounds such as amino aci

139 in humans remains challenging due to the low palatability of MetR diets, unfavorable side effects ass

140 s thirst without substantially affecting the palatability of NaCl.

141 impaired constitutive defenses and increased palatability of OPR3-RNAi leaves, larval development was

142 A major driver of obesity is the increasing palatability of processed foods.

143 otivation to obtain salt ("wanting") and the palatability of salt ("liking") independently in salt-se

144 We found that the palatability of sucrose is strongly reduced by modest co

145 us accumbens neurons was correlated with the palatability of sucrose reinforcers; changes in neural a

146 ense foods and may be reinforced by the high palatability of sugar and fat.

147 Our findings reveal that the palatability of sugary food is reduced by slightly cool

148 Third, the high energy density and palatability of sweets and fats are associated with high

149 of the red bats subsequently discovered the palatability of the Batesian mimic, demonstrating the po

150 ed on either lithium or activity reduced the palatability of the CS.

151 Feeding is dynamically regulated by the palatability of the food source and the physiological ne

152 ting that GC GLP-1R influences may depend on palatability of the food.

153 hat nanovesicles can be used to evaluate the palatability of the lipids and investigate food preferen

154 There were no systematic differences in palatability of the manipulated foods across conditions.

155 eurons correlates consistently with size and palatability of the reward and does not change following

156 se, a rewarding stimulus, did not reduce the palatability of the saccharin CS.

157 or rejection and are thought to reflect the palatability of the stimulus.

158 in reductions in sucrose intake by reducing palatability of the sucrose.

159 the microstructure of licking to measure the palatability of the taste serving as the conditioned sti

160 nding under this schedule, regardless of the palatability of the three different formulas of reinforc

161 The taste of foods, in particular the palatability of these tastes, exerts a powerful influenc

162 d in order to increase the effectiveness and palatability of this natural sweetener.

163 take was not mediated by alterations in the "palatability" of the sucrose solution.

164 ergy density, independent of fat content and palatability, on food and energy intakes.

165 ts that control food intake independently of palatability or functional taste transduction.

166 d feeding rates, presumably by altering food palatability or impairing the mayfly's digestive process

167 Relative to CON4, EI (P= 0.001), palatability (P= 0.01), and odor threshold (P= 0.05) wer

168 .05) were higher at DIET4; relative to CON4, palatability (P= 0.03) was higher at EX4.

169 Diets were served ad libitum and matched for palatability, portion size served, total energy served,

170 Our data shed light on the implementation of palatability processing both within LH and throughout th

171 f GC gustatory processing, and that cortical palatability processing in particular is, in part, a fun

172 that has been suggested to be involved with palatability processing, may do the same.

173 e out involvement of the gustatory cortex in palatability processing, they make evident that the regi

174 1 plays a role in responding on the basis of palatability rather than other properties, such as the a

175 inhibitions, was not sensitive to reinforcer palatability; rather, these inhibitions were present eve

176 h has several advantages, including improved palatability, reduced metabolic toxicity, simplified cot

177 ste response epochs, and reduced evidence of palatability-related activity in the 'late-epoch' of the

178 subset of chemoselective neurons encodes the palatability-related features of tastes and may represen

179 ss similarly through "epochs." The fact that palatability-related firing appears one epoch earlier in

180 ng, taste specificity in LH was dominated by palatability-related firing, consistent with LH's role a

181 entration specificity, occurring just before palatability-related information emerged (simultaneously

182 Unlike in cortex, however, where palatability-related information only appears 500 ms aft

183 porting our hypothesis that in this paradigm palatability-related information resides exclusively in

184 iest taste-specific responses, giving way to palatability-related information, in an overlapping subs

185 d discriminability, and with enhancements in palatability-relatedness-a result reflecting the collaps

186 taste selectivity emerging concurrently with palatability-relatedness; these responses did not reflec

187 Such polymorphism-palatability relationship in a spatial environment provi

188 however, ongoing issues exist with its poor palatability, restrictions, and adherence.

189 Consistent with a palatability-selective effect, drug treatment selectivel

190 Ratings of palatability, sensory properties, and energy content of

191 of bimodal neurons revealed that they encode palatability significantly better than the unimodal tast

192 ps' responses; notably, bimodal neurons code palatability significantly better than unimodal neurons.

193 reating driven by high energy density, hyper-palatability, soft texture, and disrupted food matrices;

194 eurons for which BLAx enhanced responses did palatability specificity survive undiminished.

195 hile GC responses tend to reflect the entire palatability spectrum in a graded fashion.

196 and Mullerian monomorphism along the mimic's palatability spectrum.

197 take independent of macronutrient content or palatability, suggesting that the overconsumption of hig

198 nstrate that components contributing to food palatability suppress GLP-1.

199 tribution of vHipp-NAcSh pathway activity to palatability that may relate to its innervation of a par

200 single-neuron firing is correlated to taste palatability, the apparent ramp in stimulus-aligned choi

201 tribution can be used as indices of stimulus palatability, the current results indicate that taste av

202 ruit coloration, flavor, texture, aroma, and palatability to animals during the pepper fruit ripening

203 d that VTA dopamine (VTA(DA)) neurons encode palatability to bidirectionally regulate hedonic food co

204 ration developers are challenged to improve palatability to promote increased intakes in field train

205 All fungicides impaired leaf palatability to the leaf-shredder Gammarus fossarum and

206 The manipulated main entrees were similar in palatability to their counterparts across conditions.

207 ral hippocampal (vHipp) input alone enhances palatability upon low-frequency photostimulation time-lo

208 eral labelled magnitude scale (gLMS) and its palatability using the hedonic gLMS.

209 , ad libitum energy intake (EI; buffet), and palatability (visual analog scale) were measured only at

210 neuropeptide Y (NPY) and mu-opioid DAMGO on 'palatability' vs. 'energy'.

211 was observed indicating that initial sucrose palatability was equivalent across sex.

212 This enhancement in palatability was independent of opioid signaling and not

213 urs later, consumption of cookies of varying palatability was measured under the pretext of a taste t

214 the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduce

215 ally segregated amygdala signatures encoding palatability, we applied a multivariate approach on fMRI

216 activity of vArky neurons scaled with reward palatability (which was dissociable from reward seeking)

217 a unique nutritional composition to improve palatability, which may impact health, but evidence is l

218 ties of food have a heightened perception of palatability, which, in turn, leads to a greater food in

219 show that thalamic neurons encode taste and palatability with time-varying patterns of activity and

220 psychological variables (e.g., pleasantness/palatability) with complicated relationships to the phys

221 between tastes predominantly on the basis of palatability, with taste selectivity emerging concurrent

222 i differing in both chemical composition and palatability within a specific spatial context.

223 ing is defined as food consumption driven by palatability without physiological need.