Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

The brain contains both generalized and stimulus-type-specific representations of aversive
events, but models of how these are integrated and related to subjective experience are …

Various global public health agencies recommend minimizing exposure to sweet-tasting
foods or beverages. The underlying rationale is that reducing exposure to the perception of …

Multilingualism is highly prevalent in schools around the world. Yet, the relationship
between multilingualism and academic attainment is not well understood. Where research …

A number of factors likely affect the liking of capsaicin-containing foods such as social
influences, repeated exposure to capsaicin, physiological differences in chemosensation …

Drug treatments for pain often do not outperform placebo, and a better understanding of
placebo mechanisms is needed to improve treatment development and clinical practice. In a …

Visual analogue scales (VASs) have shown superior measurement qualities in comparison
to traditional Likert-type response scales in previous studies. The present study expands the …

Background Individual differences in human perception of sweetness are partly due to
genetics; however, which genes are associated with the perception and the consumption of …

Based on work a quarter century ago, it is widely accepted personality traits like sensation
seeking are related to the enjoyment and intake of spicy foods; however, data supporting …

Understanding the influence of taste perception on food choice has captured the interest of
academics, industry, and the general public, the latter as evidenced by the extent of popular …