Article
Neurosciences
Jessica Henderson, Tyler Mari, Danielle Hewitt, Alice Newton-Fenner, Andrew Hopkinson, Timo Giesbrecht, Alan Marshall, Andrej Stancak, Nicholas Fallon
Summary: This study investigated the cortical oscillatory changes during active touch and found that exploration of rough textures increased alpha-band event-related desynchronisation in contralateral sensorimotor areas. The processing of less preferred textures resulted in an increase in temporoparietal beta-band and frontal alpha-band event-related desynchronisation, indicating the involvement of higher order brain regions in the hedonic processing of texture. Overall, this study provides novel insights into the neural mechanisms underlying texture perception during active touch and the influence of cognitive tasks.
EUROPEAN JOURNAL OF NEUROSCIENCE
(2023)
Article
Food Science & Technology
Ryan Ardoin, Brennan Smith, Jeanne Lea, Stephen Boue, Dmitriy Smolensky, Adina L. Santana, Jaymi Peterson
Summary: An acidified cold-brewed sorghum bran beverage with antioxidant activity was developed, and adding sweetness reduced bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, even if they had not previously consumed sorghum.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Neurosciences
Hariom Sharma, Rony Azouz
Summary: This study reveals that cortical neurons transmit tactile information through multiple coding strategies, with synchronous spikes encoding the magnitude of stickslip events through temporal coding and asynchronous spikes encoding it through discharge rates, response probability, and interspike intervals.
Article
Multidisciplinary Sciences
Bin A. Wang, Maike Veismann, Abhishek Banerjee, Burkhard Pleger
Summary: The study reveals that the orbitofrontal cortex (OFC) interacts with the primary somatosensory cortex (S1) to guide flexible tactile learning in humans. The OFC has transient responses to unexpected outcomes, while the S1 is persistently engaged during re-learning. These findings suggest that the OFC contributes to dynamically updating representations in sensory areas through top-down signals to implement computations critical for adaptive behavior.
NATURE COMMUNICATIONS
(2023)
Article
Food Science & Technology
Sharon Puleo, Paolo Masi, Silvana Cavella, Rossella Di Monaco
Summary: The study found that sensitivity to flowability significantly affects liking of chocolate creams and solid food choice, while food neophobia influences liking of chocolate creams but is not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia play a role in determining food preferences and choices.
Review
Food Science & Technology
Ching Yue Chow, Sigrid Skouw, Anne C. Bech, Annemarie Olsen, Wender L. P. Bredie
Summary: The texture properties of foods play a crucial role in the acceptance or rejection of food by children. The preference for different textures changes as children develop, and these changes influence their current and future food habits. This review examines the development of texture preferences in children, factors that influence these preferences, and the methods used to study food texture in children. Children's acceptance of more complex textures depends on their age and their development of oral processing skills, as well as repeated exposure to foods with different textures. However, the impact of mechanical texture properties on food acceptance is still not fully understood. Characteristics such as food neophobia, picky eating, and tactile over-responsivity can negatively affect a child's acceptance of diverse food textures. The methods used to evaluate food texture preferences in children include observation techniques and self-reported questionnaires, depending on the child's age. Despite some knowledge about the development of masticatory skills, learning, and cognitive abilities in children, there is still limited understanding of how these changes relate to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Neurosciences
Roberta D. Roberts, Aldrin R. Loomes, Hoi Fei Kwok, Alan M. Wing, Harriet A. Allen
Summary: Psychophysical studies suggest that texture perception is mediated by spatial and vibration codes. Vibration coding is involved in the perception of very fine textures, while coarse texture perception depends more on spatial coding.
FRONTIERS IN NEUROSCIENCE
(2023)
Article
Medicine, Research & Experimental
Vasyl Bogdanov, Jule Reinhard, Francis McGlone, Antje Haehner, Chris T. Simons, Thomas Hummel
Summary: This study found that taste dysfunction negatively impacts oral mechanosensitivity and potentially oral texture perception.
Article
Biochemistry & Molecular Biology
Vijayakumar Raja, S. R. Priyadarshini, J. A. Moses, C. Anandharamakrishnan
Summary: A bolus-oriented artificial oral mastication system was developed and validated with in vivo trials to simulate the dynamics of food mastication in the human mouth. The study analyzed the time-dependent changes in particle size, texture, and rheological behavior of food during mastication.
Article
Agriculture, Dairy & Animal Science
M. K. R. Santos, L. M. S. Baptista, L. Hauptli, A. L. F. Lima, D. P. Netto, F. Dahlke, P. O. Moraes
Summary: This study aimed to compare the effects of using pomegranate and propolis extracts on the oral health of dogs with that of sodium hexametaphosphate. The results showed that sodium hexametaphosphate and pomegranate peel extract had the best effect in reducing the area covered by dental calculus.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Jing Liu, Camilla Cattaneo, Maria Papavasileiou, Lisa Methven, Wender L. P. Bredie
Summary: Texture perception and mouthfeel are important in food acceptance. Oral tactile sensitivity, which contributes to texture perception, has been understudied. This review discusses measurement methods, factors influencing sensitivity, and its association with texture perception and preference. Further research is needed to understand the role of oral tactile sensitivity in perception and liking of different food textures.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Sailimuhan Asimi, Xin Ren, Min Zhang, Dongxiao Liu, Qixin Lv, Zhenhua Wang, Shan Liang, Ziyuan Wang
Summary: This study aimed to establish an oral processing model of cooked rice and identified the main factors influencing the oral processing of Japonica, Glutinous, and Indica rice, revealing their distinct characteristics during oral processing.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Neurosciences
Putu A. Khorisantono, Fei-Yang Huang, Michael P. F. Sutcliffe, Paul C. Fletcher, I. Sadaf Farooqi, Fabian Grabenhorst
Summary: This study reveals how the human orbitofrontal cortex translates the oral sensations of high-fat foods into subjective economic valuations, guiding eating behavior. The findings suggest that the reward systems in the brain can sense dietary fat through oral sliding friction, which plays a specific role in regulating our preference for high-fat foods.
JOURNAL OF NEUROSCIENCE
(2023)
Article
Biology
Mariano Mastinu, Michal Pieniak, Anne Wolf, Tomer Green, Antje Haehner, Masha Y. Niv, Thomas Hummel
Summary: This study aimed to develop a test that assesses human gustatory sensitivity together with somatosensory functions of astringency and spiciness. The test discriminated patients from healthy controls and showed gender differences among healthy controls. It provides new evidence on the mutual interaction between the two sensory systems.
Article
Food Science & Technology
Jing Gao, Weibiao Zhou
Summary: This article critically reviews the oral processing of bread, emphasizing the significant impact of bread structure on people's chewing behavior, bolus formation, and sensory perceptions. It highlights the implications for re-designing bread for improved health benefits, such as considering bread as a heterogeneous matrix and monitoring the transformation from bread to bolus for desired health effects. Additionally, changes in human oral physiology, especially in chewing ability due to aging, need to be taken into consideration for a balanced design for slow digestion and easy chewing.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Psychology, Clinical
Laurent Elkrief, Bochao Lin, Mattia Marchi, Mohammad H. Afzali, Tobias Banaschewski, Arun L. W. Bokde, Erin Burke Quinlan, Sylvane Desrivieres, Herta Flor, Hugh Garavan, Penny Gowland, Andreas Heinz, Bernd Ittermann, Jean-Luc Martinot, Marie-Laure Paillere Martinot, Frauke Nees, Dimitri Papadopoulos Orfanos, Tomas Paus, Luise Poustka, Sarah Hohmann, Juliane H. Froehner, Michael N. Smolka, Henrik Walter, Robert Whelan, Gunter Schumann, Jurjen Luykx, Marco P. Boks, Patricia J. Conrod
Summary: This study examines the relationship between cannabis use, genetic risk for schizophrenia, and psychotic-like experiences. The results suggest that cannabis use remains a risk factor for psychotic-like experiences, above and beyond genetic vulnerability for schizophrenia.
PSYCHOLOGICAL MEDICINE
(2023)
Article
Psychology, Developmental
Lisa J. Pijnenburg, Anais Kaplun, Lieuwe de Haan, Magdalena Janecka, Lauren Smith, Abraham Reichenberg, Tobias Banaschewski, Arun L. W. Bokde, Erin Burke Quinlan, Sylvane Desrivieres, Antoine Grigis, Hugh Garavan, Penny Gowland, Andreas Heinz, Bernd Ittermann, Jean-Luc Martinot, Marie-Laure Paillere Martinot, Frauke Nees, Dimitri Papadopoulos Orfanos, Tomas Paus, Luise Poustka, Sarah Hohmann, Sabina Millenet, Juliane H. Froehner, Michael N. Smolka, Henrik Walter, Robert Whelan, Gunter Schumann, Eva Velthorst
Summary: This study suggests that autistic traits are associated with less frequent and lower quantity of alcohol use during adolescence. Adolescents with higher levels of autistic traits, including social impairment, detail orientation, and anxiety, were found to consume less alcohol and engage in less binge drinking.
EUROPEAN CHILD & ADOLESCENT PSYCHIATRY
(2023)
Article
Psychology, Developmental
Helene Vulser, Herve S. Lemaitre, Stella Guldner, Pauline Bezivin-Frere, Martin Loffler, Anna S. Sarvasmaa, Jessica Massicotte-Marquez, Eric Artiges, Marie-Laure Paillere Martinot, Irina Filippi, Ruben Miranda, Argyris Stringaris, Betteke Maria van Noort, Jani Penttila, Yvonne Grimmer, Andreas Becker, Tobias Banaschewski, Arun L. W. Bokde, Sylvane Desrivieres, Juliane H. Frohner, Hugh Garavan, Antoine Grigis, Penny A. Gowland, Andreas Heinz, Dimitri Papadopoulos Orfanos, Luise Poustka, Michael N. Smolka, Philip A. Spechler, Henrik Walter, Robert Whelan, Gunter Schumann, Herta Flor, Jean-Luc Martinot, Frauke Nees
Summary: Adolescence is a critical period for circadian rhythm, with a shift toward eveningness. Eveningness in adolescence predicts later onset of depressive symptoms. This study investigates the structural variations associated with chronotype in early adolescence and its contribution to the development of depressive symptoms.
JOURNAL OF THE AMERICAN ACADEMY OF CHILD AND ADOLESCENT PSYCHIATRY
(2023)
Article
Psychiatry
Raka Maitra, Charlotte M. Horne, Owen O'Daly, Evangelos Papanastasiou, Christian Gaser, Tobias Banaschewski, Gareth J. Barker, Arun L. W. Bokde, Sylvane Desrivieres, Herta Flor, Antoine Grigis, Hugh Garavan, Penny Gowland, Andreas Heinz, Ruediger Bruehl, Jean-Luc Martinot, Marie-Laure Paillere Martinot, Eric Artiges, Frauke Nees, Dimitri Papadopoulos Orfanos, Herve Lemaitre, Tomas Paus, Luise Poustka, Sarah Hohmann, Sabina Millenet, Juliane H. Froehner, Lauren Robinson, Michael N. Smolka, Henrik Walter, Jeanne M. Winterer, Robert Whelan, Erin Burke Quinlan, Alex Ing, Gunter Schumann, Sukhi Shergill
Summary: The study found that Psychotic Like Experiences (PLEs) in adolescents are associated with changes in cortical gyrification, indicating abnormal neurodevelopment. Adolescents with higher PLEs had lower cortical gyrification in the fronto-temporal regions in the left hemisphere, and higher cortical gyrification in the right parietal cortex during late adolescence. The study also revealed that adolescents with high PLEs were 5.6 times more likely to develop psychosis by age 23.
SCHIZOPHRENIA BULLETIN
(2023)
Article
Neuroimaging
Gita Thapaliya, Sally Eldeghaidy, Michael Asghar, Jordan McGing, Shellie Radford, Susan Francis, Gordon William Moran
Summary: This study investigates brain morphometry in patients with Crohn's disease and finds that there are alterations in brain structure, including reduced volume in certain regions, increased volume in others, and atrophy of the supplementary motor area. These structural changes are likely a result of chronic inflammation, abdominal pain, extraintestinal manifestations, and fatigue.
BRAIN IMAGING AND BEHAVIOR
(2023)
Article
Computer Science, Interdisciplinary Applications
J. Thewlis, D. Stevens, H. Power, D. Giddings, P. Gowland, M. Vloeberghs
Summary: This study introduces a four-dimensional local radial basis function interpolation method for reconstructing complex flow phenomena in medical image velocimetry datasets. The proposed method shows promising results in both experiments and applications, offering a potential tool for medical diagnoses and drug delivery.
COMPUTER METHODS AND PROGRAMS IN BIOMEDICINE
(2023)
Article
Biochemistry & Molecular Biology
Zhipeng Cao, Renata B. Cupertino, Jonatan Ottino-Gonzalez, Alistair Murphy, Devarshi Pancholi, Anthony Juliano, Bader Chaarani, Matthew Albaugh, Dekang Yuan, Nathan Schwab, James Stafford, Anna E. Goudriaan, Kent Hutchison, Chiang-Shan R. Li, Maartje Luijten, Martine Groefsema, Reza Momenan, Lianne Schmaal, Rajita Sinha, Ruth J. van Holst, Dick J. Veltman, Reinout W. Wiers, Bernice Porjesz, Tristram Lett, Tobias Banaschewski, Arun L. W. Bokde, Sylvane Desrivieres, Herta Flor, Antoine Grigis, Penny Gowland, Andreas Heinz, Rudiger Bruehl, Jean-Luc Martinot, Marie-Laure Paillere Martinot, Eric Artiges, Frauke Nees, Dimitri Papadopoulos Orfanos, Tomas Paus, Luise Poustka, Sarah Hohmann, Sabina Millenet, Juliane H. Froehner, Lauren Robinson, Michael N. Smolka, Henrik Walter, Jeanne Winterer, Gunter Schumann, Robert Whelan, Ravi R. Bhatt, Alyssa Zhu, Patricia Conrod, Neda Jahanshad, Paul M. Thompson, Scott Mackey, Hugh Garavan
Summary: In this study, researchers identified a shared spatial pattern of cortical thickness (CT) in normative development and several psychiatric and neurological disorders. Further analysis revealed significant spatial correspondences between this pattern and widespread lower CT observed in psychiatric disorders, as well as the spatial pattern of normative maturation and aging. Transcriptional analysis also identified a set of genes closely related to this pattern, indicating disrupted neurodevelopment in the pathogenesis of psychiatric diseases emerging during adolescence.
MOLECULAR PSYCHIATRY
(2023)
Article
Biochemistry & Molecular Biology
Alice Chavanne, Marie Laure Paillere Martinot, Jani Penttilae, Yvonne Grimmer, Patricia Conrod, Argyris Stringaris, Betteke van Noort, Corinna Isensee, Andreas Becker, Tobias Banaschewski, Arun L. W. Bokde, Sylvane Desrivieres, Herta Flor, Antoine Grigis, Hugh Garavan, Penny Gowland, Andreas Heinz, Ruediger Bruehl, Frauke Nees, Dimitri Papadopoulos Orfanos, Tomas Paus, Luise Poustka, Sarah S. Hohmann, Sabina Millenet, Juliane Froehner, Michael Smolka, Henrik Walter, Robert Whelan, Gunter Schumann, Jean-Luc Martinot, Eric Artiges
Summary: Recent studies have found MRI correlates of prospective anxiety symptoms in youth, but their predictive value is still uncertain. This study used machine-learning algorithms to predict clinical anxiety using MRI data and psychometric scores. The results showed that psychometric features were the main predictors for overall anxiety disorders, while MRI regional volumes were more valuable for predicting GAD. In conclusion, future clinical anxiety in non-anxious 14-year-old adolescents can be individually predicted using psychometric features, and including neuroanatomical data improves the prediction of GAD.
MOLECULAR PSYCHIATRY
(2023)
Article
Cardiac & Cardiovascular Systems
Bryan Haddock, Kasper B. B. Kristensen, Mahvish Tayyab, Henrik B. W. Larsson, Ulrich Lindberg, Mark Vestergaard, Susan Francis, Boye L. L. Jensen, Ulrik B. B. Andersen, Ali Asmar
Summary: GLP-1 receptor agonists have beneficial effects on cardiovascular and renal outcomes. GLP-1 can increase renal medullary and cortical perfusion in healthy humans, while maintaining renal oxygenation.
JOURNAL OF THE AMERICAN HEART ASSOCIATION
(2023)
Article
Food Science & Technology
Rebekah E. E. Orr, Caroline Giezenaar, A. Jonathan R. Godfrey, Joanne Hort
Summary: The decision to consume novel foods is influenced by emotional response. A specific emotion lexicon for meat and plant-based burger patties was developed. The lexicon contained 24 emotion categories, capturing nuanced emotions associated with food neophobia, uncertainty, and deception.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Maheeka N. R. P. Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Summary: This research examined the temporal dynamics of sensory, liking, and emotional responses to milkshakes and found associations between them. The study suggested that emotional responses are related to the evolution of sensory attributes and can provide deeper insights into consumer affective response.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Gastroenterology & Hepatology
Meshari T. Alshammari, Ali S. Alyami, Victoria Wilkinson-Smith, Robin C. Spiller, Penny Gowland, Luca Marciani, Gordon W. Moran, Caroline L. Hoad
Summary: This study evaluated the reliability and variability of MRI tagging techniques for assessing colonic chyme mixing. The results showed that this technique can accurately assess the mixing of food in the colon and has high inter-rater agreement. Furthermore, the reliability of the technique did not significantly vary over time.
NEUROGASTROENTEROLOGY AND MOTILITY
(2023)
Article
Food Science & Technology
Amanda Dupas de Matos, Robyn Maggs, Joanne Hort
Summary: The wine sector is actively working towards increasing value, sustainability, and waste reduction. This includes utilizing thinned grapes to produce verjuice, which provides an opportunity for innovation. However, there is currently a lack of understanding about consumer preferences and needs when it comes to sensory characteristics, packaging, and labeling of verjuice. This study explores consumer and producer views to bridge this gap and offers insight into potential product diversification and optimization for the wine industry.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Article
Food Science & Technology
N. R. P. Maheeka Weerawarna, Jonathan R. Godfrey, Malcolm Loudon, Meika Foster, Joanne Hort
Summary: Adapting implicit approaches to capture consumer responses in food tasting is currently a popular topic in sensory and consumer science. This study compared an implicit response time (IRT) Go/No-go approach with traditional CATA to profile consumer emotional responses. The results showed high data consistency and comparable emotion selection frequency between IRT and CATA. CATA was more effective in differentiating cow's milk products, while fewer participants provided different responses under time pressure in the IRT Go/No-go. Further investigations are needed to determine the best approach for capturing consumer product experience.
FOOD QUALITY AND PREFERENCE
(2023)
