ライフサイエンスコーパス: palatability

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

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

3 viors and excitations that encode reinforcer palatability.

4 aviors and has been implicated in modulating palatability.

5 re matched for macronutrient composition and palatability.

6 rameter values for respiration rate and crop palatability.

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

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

9 jections enhanced the hedonic impact of food palatability.

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

11 ather than to hyperphagia stimuli related to palatability.

12 gh energy density, metabolic efficiency, and palatability.

13 nsitization was examined by varying stimulus palatability.

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

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

16 h adverse gastrointestinal symptoms and poor palatability.

17 rally disintegrating tablets due to its high palatability.

18 se responses encode taste quality as well as palatability.

19 at differed in both chemical composition and palatability.

20 as in temporal dynamics and sensitivities to palatability.

21 rug induced a conditioned reduction in taste palatability.

22 S intake and caused a reduction in saccharin palatability.

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

24 unds within a modality based on intensity or palatability.

25 se-related actions without affecting sucrose palatability.

26 la and cortex for the purposes of processing palatability.

27 atter result does not reflect decreased NaCl palatability.

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

29 Entrees were rated as similar in palatability across conditions.

30 Food palatability acts on the dopaminergic reward system to o

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

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

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

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

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

36 Food palatability and hedonic value play central roles in nut

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

56 evidence for the integration of flavor with palatability coding.

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

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

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

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

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

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

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

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

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

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

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

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

69 chief substrates for benzodiazepine-induced palatability enhancement.

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

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

72 Palatability, fullness, and hunger were assessed by usin

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

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

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

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

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

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

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

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

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

82 As palatability is largely determined by the sensory proper

83 Palatability is regarded as a major determinant of child

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

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

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

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

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

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

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

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

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

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

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

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

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

97 s thirst without substantially affecting the palatability of NaCl.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

122 1 plays a role in responding on the basis of palatability rather than other properties, such as the a

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

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

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

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

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

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

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

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

131 Such polymorphism-palatability relationship in a spatial environment provi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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