By Ezen Choo PhD candidate Cornell University Background: Multiple reports have detailed the presence of adenosine receptors in sweet sensitive taste cells. These receptors are activated by endogenous adenosine in the plasma ...
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By Corinna Noel PhD candidate Cornell University Background: Experimental studies provide convincing evidence that increased consumption of sweet, salt, and fat diminishes respective taste intensity perception and shifts preferences, but it is unknown ...
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By Camille Kapaun B.S., Food Science, Expected 2016 Rawlings Cornell Research Scholar My study looked at the difference in how spiciness (chemical heat) and elevated temperature (physical heat) affect people’s perception of the ...
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