Infants are born equipped to ingest nutrients, but because of the transitions in the mode of
feeding in the first years (from “tube” feeding in utero to eating table foods with the family) …

Infancy and old age are two crucial periods in the human life span. During infancy, early
exposure to a large variety of flavor and texture plays a key role in shaping food acceptability …

Infants are born equipped to ingest nutrients, but have to learn what to eat. This must occur
early, because the mode of feeding evolves dramatically, from “tube” feeding in utero to …

Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The
effect of providing parents with recommendations on textured food introduction between 8 …

Previous research has identified relationships between chemosensory reactivity and food
neophobia in children. However, most studies have investigated this relationship using …

Predicting and/or understanding consumers' preferences based on sensory descriptions has
long been an objective in food science. This article proposes a method to build a dictionary …

Background Identifying the determinants of child's liking for different foods may help to
prevent future choices of unhealthy food. Objective To study early-life food-related …

This study assessed whether olfactory familiarization can render food odors more pleasant,
and consequently food more attractive, to children with autism spectrum disorder …

Infants' olfactory experience begins before birth and extends after birth through milk and
complementary foods. Until now, studies on the effects of chemosensory experience in utero …

Recognition of emotional facial expressions is a crucial skill for adaptive behavior. Past
research suggests that at 5 to 7 months of age, infants look longer to an unfamiliar dynamic …