Article
Psychology, Biological
Elkan G. Akyurek, Gulsen Balta
Summary: This study investigated visual temporal integration, specifically how multiple stimuli appearing in rapid succession are perceived as a single event. The results showed that both intrinsic and extrinsic factors have an interactive effect on integration performance, with distinct effects on the event-related potential components. This study provides important insights into the neural mechanisms underlying temporal integration and its impact on perception of longer episodic events.
Article
Food Science & Technology
Lining Chen, Wei Wu, Na Zhang, Kathrine H. Bak, Yuhao Zhang, Yu Fu
Summary: This article introduces the necessity of sugar reduction in beverages and summarizes four primary strategies used in the beverage industry. Sweeteners are the most commonly used strategy, although concerns regarding flavor and health exist, while multi-sensory integration is also a promising strategy. In addition, different evaluation methods for sweetness are overviewed. The article also discusses the challenges and prospects of sugar reduction.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Naz Erdem, Neslihan Goncuoglu Tas, Tolgahan Kocadagli, Vural Gokmen
Summary: Sugar reduction is a global concern in the field of food science and industry, and a modified Weibull model-based approach is proposed to link sweetness perception with sugar concentration for the first time. The approach was tested using sensory analysis data from biscuits containing various ingredients. It was found that wholewheat flour and proteins added to the biscuits significantly increased sweetness scores, while the Weibull model accurately predicted sweetness perception based on sugar reduction without the need for further sensory analysis.
Article
Biology
Irene Togoli, Michele Fornaciai, Domenica Bueti
Summary: Magnitude information is crucial for interacting with the external environment, and the integration between numerosity and duration depends on the stimuli used and the neural processing dynamics.
PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Hulya Ilyasoglu Buyukkestelli, Sedef Nehir El
Summary: The study found that double emulsions containing saccharose were sweeter than single emulsions, potentially helping the food industry reduce sugar content. Excessive sugar consumption is associated with health issues, prompting the industry to decrease sugar levels, with double emulsion technology offering a promising solution.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Multidisciplinary Sciences
Sophia Piller, Irene Senna, Marc O. O. Ernst
Summary: The Bouba-Kiki effect is the systematic mapping between round/spiky shapes and speech sounds. In the size-weight illusion, participants judge the smaller of two equally-weighted objects as being heavier. This study examined the contribution of visual experience to the development of these phenomena by comparing three groups: early blind individuals, individuals treated for congenital cataracts, and typically sighted controls. The findings suggest that visual experience plays a pivotal role in these phenomena and that a short period of visual experience, even gained later in life, is sufficient for participants to pick up regularities in the environment and contribute to the development of these effects.
SCIENTIFIC REPORTS
(2023)
Article
Materials Science, Multidisciplinary
Seung-Hwan Do, Joseph A. M. Paddison, Gabriele Sala, Travis J. Williams, Koji Kaneko, Keitaro Kuwahara, Andrew F. May, Jiaqiang Yan, Michael A. McGuire, Matthew B. Stone, Mark D. Lumsden, Andrew D. Christianson
Summary: This article introduces a critical step in determining and explaining the presence of a gap at a magnon crossing point to characterize the topological properties of a material. Through neutron scattering measurements of CrCl3, the study finds that the scattering intensity near the crossing point is highly sensitive to experimental conditions, affecting the apparent topological gap size. The study provides an explanation for discrepancies between spectroscopic and first-principles estimates of gap sizes and offers guidelines for accurately measuring topological magnon gaps.
Review
Cell Biology
Mei Jiang, Se Eun Jang, Li Zeng
Summary: In the mammalian brain, neurogenesis occurs mainly in the subgranular zone (SGZ) of the dentate gyrus and the subventricular zone (SVZ) of the lateral ventricles, as well as other nonclassic neurogenic areas. Neural stem cells (NSCs) differentiate into neurons and integrate into existing neural networks during prenatal and early postnatal development. Impairments in neurogenesis can lead to brain dysfunction and neurological disorders. This review summarizes the properties and mechanisms of neurogenic niches, discusses the influence of extrinsic and intrinsic factors on neurogenesis, and explores the impact of SARS-CoV-2 infection on neurological sequelae.
Article
Food Science & Technology
Charles Spence
Summary: Outstanding questions remain regarding the maximum sweetness enhancement effect, the importance of conscious awareness of specific volatiles in odor-induced taste enhancement, and whether volatiles are associated with taste qualities through associative learning.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Mei Peng, Rachel Ginieis, Sashie Abeywickrema, Jessica McCormack, John Prescott
Summary: This study aims to test individual-based rejection thresholds to sucrose concentrations and evaluate the relationship between these measures and sugar intake behavior. The results demonstrate that rejection thresholds can be estimated at an individual level. Descending rejection thresholds are positively correlated with sweet liking and are significant predictors of overall dietary sugar intakes and sugar intakes from sweetened beverages. These findings suggest that descending rejection thresholds can be used to detect a sensory-diet relationship and inform sugar reduction targets.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Behavioral Sciences
Samuel A. Jones, Uta Noppeney
Summary: The processing of multisensory signals changes with age. Older adults often benefit as much as younger individuals from congruent multisensory stimuli, but are more negatively impacted by intersensory conflict.
Review
Food Science & Technology
Donghao Zhang, Fei Lao, Xin Pan, Jing Li, Lin Yuan, Meilun Li, Yanpei Cai, Jihong Wu
Summary: Research has shown that odor can enhance the perception of sweetness, providing an alternative or complementary approach to reducing sugar in foods. This review summarizes recent studies on odor-induced sweetness enhancement, discussing the mechanisms, influencing factors, research methods, and strategies.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Alma Karen Lomeli-Lepe, Jose Luis Castaneda-Cabral, Silvia Josefina Lopez-Perez
Summary: Synucleinopathies are a group of neurodegenerative disorders characterized by changes in a-synuclein, a protein associated with cell membrane phospholipids, whose exact function is still unknown. The regulation of the a-synuclein gene is believed to play a key role in the pathology of these diseases, making it one of the most studied genes. These complex disorders result from the interaction between genetic and environmental factors. This article provides an update on the epigenetic regulation of a-synuclein gene expression, as well as the influence of other factors such as posttranslational modifications, microbiota, lipid interactions, neuroinflammation, and oxidative stress, on a-synuclein aggregation.
CELL BIOCHEMISTRY AND BIOPHYSICS
(2023)
Review
Biochemistry & Molecular Biology
Marcelo Rodrigues Alves de Figueiredo, Lucia C. Strader
Summary: This review focuses on the regulation of transcriptional events by the plant hormone auxin through controlled degradation of Aux/IAA proteins. It examines the composition and function of each structural motif of Aux/IAA and highlights recent studies on the N-terminal disordered regions, formation of secondary structure within these regions, and post-translational modifications that affect Aux/IAA function and stability. The authors propose that structural variations between Aux/IAA family members can be tuned for different levels of transcriptional repression and degradation dynamics.
TRENDS IN BIOCHEMICAL SCIENCES
(2022)
Review
Oncology
Alexey Ponomarev, Zarema Gilazieva, Valeriya Solovyeva, Cinzia Allegrucci, Albert Rizvanov
Summary: The study of cancer stem cells is important because they play a crucial role in cancer complexity and treatment resistance. The tumor microenvironment modulates the function and survival of cancer stem cells. This review summarizes the regulation of cancer stemness through pluripotency factors and signaling pathways, and introduces current models used for studying cancer stem cells.
Article
Psychology, Biological
Francisco Barbosa Escobar, Carlos Velasco, Derek Victor Byrne, Qian Janice Wang
Summary: Visual textures play a critical role in forming sensory expectations and associations with temperature concepts. This study examined the crossmodal associations between visual textures and temperature and found evidence of relative effects and indirect mappings to concrete entities.
QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY
(2023)
Article
Food Science & Technology
Iuri Baptista, Charles Spence, Renata Shimizu, Eric Ferreira, Jorge Behrens
Summary: This study explores the effects of visual cues on consumer preference and crossmodal correlations with taste and texture by analyzing the color, typeface, ingredient image, and chocolate shape on milk chocolate packaging. The results indicate that color is the most influential attribute. It provides insights into how multiple visual cues may combine to influence consumer preference and crossmodal associations.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Food Science & Technology
Charles Spence
Summary: Food and drink have been purposefully colored for various reasons, including attracting attention and signaling taste. Modern chefs and others have used food coloring for experimental purposes. Food coloring can also have symbolic meanings and branded associations. The role of context in consumer decision-making regarding food color is still an open question. However, food color is likely to continue influencing consumer behavior in the future.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Behavioral Sciences
T. Andersen, D. V. Byrne, Q. J. Wang
Summary: While exposure to digital food content can increase appetite, repeated imagined consumption can decrease food intake. This study aimed to replicate and expand prior findings by comparing eating desires and considering the influence of visual and flavor variety. Three online studies manipulated food color and flavor variety and found that 3 repetitions primed appetite, while 30 repetitions led to satiety. The results suggest that a more pronounced variety may be needed to alter imagery-induced satiation.
Review
Nutrition & Dietetics
Charles Spence
Summary: This narrative historical review examines various approaches to encourage consumers to drink more water, due to the self-reported evidence of inadequate hydration among many individuals. The review also explores the concept of 'visual hunger,' but notes that while appealing foods capture visual attention through sensory cues, equivalent attentional capture for hydration-related cues is less clear. The article highlights the difference between satiety and thirst, as people tend to overconsume based on internal cues for satiety but typically stop drinking before being adequately hydrated. Furthermore, the increased time spent in consistently warm indoor environments may further contribute to the need for increased water consumption. Concrete suggestions on how to encourage individuals to drink sufficient water are provided.
Editorial Material
Food Science & Technology
Charles Spence
Summary: Foods that used to be delicious are no longer popular, suggesting a shift in taste preferences.
Article
Psychology
Simon Merz, Charles Spence, Christian Frings
Summary: This study investigates people's biases in perceiving dynamic stimuli and the influence of expectations on motion perception. The results suggest that a systematic representational momentum effect occurs under specific stimulus configurations. However, when inconsistent motion trials are mixed within the same experimental block, the representational momentum effect decreases or disappears, which is related to the overall stimulus speed statistics.
ATTENTION PERCEPTION & PSYCHOPHYSICS
(2023)
Article
Food Science & Technology
T. Andersen, D. V. Byrne, Q. J. Wang
Summary: Repeated imagined consumption of food is an interesting and novel method to reduce and manage appetite. It is unclear how the sensory-specific satiation derived from imagined consumption transfers between different tastes. Two online studies were conducted, showing that satiating on sweet food may transfer more readily to savoury food than the other way around in the context of imagined consumption. These studies suggest that sweet and savoury food are equivalent in modulating respective taste-specific appetites, but sweet food has a higher capacity to modulate general appetite and appetite for unconsumed food.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Psychology, Mathematical
Charles Spence, Nicola Di Stefano
Summary: Throughout history, there has been a desire to connect and translate between senses in a meaningful way. However, previous approaches have not been successful in delivering agreed crossmodal matches. An alternative approach to sensory translation is needed.
PSYCHONOMIC BULLETIN & REVIEW
(2023)
Article
Public, Environmental & Occupational Health
Mohammad Tazrian Abid, Md. Hasan Al Banna, Shammy Akter, Keith Brazendale, Charles Spence, Mst. Umme Hafsa Begum, Rumana Rashid, Farzana Sultana Bari, M. A. Rifat, Mst. Sadia Sultana, Md. Khaleduzzaman, Sourav Chandra Debnath, Nushrat Mahjabin, Md. Shafiqul Islam Khan, Md. Nazmul Hassan
Summary: This study aims to assess the prevalence and associated factors of binge eating disorder (BED) symptoms among Bangladeshi university students. The findings revealed that approximately 1-in-5 university students reported having BED symptoms. Older students, overweight or obese students, and students reporting depressive symptoms may be at greatest risk.
HEALTH SCIENCE REPORTS
(2023)
Article
Humanities, Multidisciplinary
Pei Li, Chunmao Wu, Charles Spence
Summary: This study examines the impact of visual information and the perceived intelligence of voice assistants on consumers' purchase behavior when shopping online for sustainable clothing. The results show that both visual information and the perceived intelligence of voice assistants significantly influence consumers' positive attitudes and purchase behavior towards sustainable clothing.
HUMANITIES & SOCIAL SCIENCES COMMUNICATIONS
(2023)
Article
Behavioral Sciences
Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose
Summary: This study investigates the mechanisms of taste interactions and finds that citric acid suppresses the sweetness of sucrose, providing strong evidence for a central mechanism of this suppression.
Article
Food Science & Technology
Francisco Barbosa Escobar, Qian Janice Wang
Summary: The interest in crossmodal correspondences involving touch and taste has grown rapidly in recent decades. This study aimed to investigate the crossmodal associations between basic tastes and vibrations. The findings showed that sourness was strongly associated with frequencies around 98 Hz, while sweetness and umami were associated with frequencies around 77 Hz. These associations may be based on affective and semantic mechanisms. The findings have implications for theoretical research on multisensory integration and perception, as well as the potential applications of these associations through wearable technologies to enhance eating experiences and promote healthier eating habits.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Heber Rodrigues, Charles Spence
Summary: Flowers have been a source of comfort and aesthetic value for humans throughout history. They have been used for decoration in various physical forms and have also been incorporated into food for their nutritional and health benefits. By highlighting the gastronomic possibilities and historical use of edible flowers, it is hoped that more consumers will reconsider this untapped food resource.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Proceedings Paper
Computer Science, Information Systems
Rebecca Kleinberger, Akito van Troyer, Qian Janice Wang
Summary: Our experience of food is not only determined by taste, but also by other sensory feedback. We have developed a mobile app called "Auditory Seasoning" that offers curated audio modes to alter chewing sounds, aiming to enhance flavor and satiety. Through experiments, we have found that this tool significantly influences food perception and eating behavior. These results provide implications for the design of customizable real-world tools to enhance flavor and satiety.
PROCEEDINGS OF THE 2023 CHI CONFERENCE ON HUMAN FACTORS IN COMPUTING SYSTEMS, CHI 2023
(2023)