(Phys.org) -- If Bhoopesh Mishra had to pick a favorite food it would be seafood. Any type of seafood. Anytime. So when as a postdoctoral scholar he had a choice to pick a research topic, his taste buds had their say.
Environment
Jun 26, 2012
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Supertasting describes the ability to strongly detect food flavors such as bitter and sweet, and it can affect a person's food preferences. For example, supertasters are often averse to green vegetables because their bitter ...
Biochemistry
Jun 21, 2012
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Columbine flowers are recognizable by the long, trailing nectar spurs that extend from the bases of their petals, tempting the taste buds of their insect pollinators.
Plants & Animals
Nov 16, 2011
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Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets ...
Biochemistry
Jan 8, 2010
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(PhysOrg.com) -- In 1767, chemist Joseph Priestley stood in his laboratory one day with an idea to help English mariners stay healthy on long ocean voyages. He infused water with carbon dioxide to create an effervescent ...
Biochemistry
Oct 15, 2009
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