Beverly J. Tepper
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View article: Cold Plasma Treatment of Sweet Basil Seeds and Nutrient Water in Hydroponics: Impact on Growth and Quality
Cold Plasma Treatment of Sweet Basil Seeds and Nutrient Water in Hydroponics: Impact on Growth and Quality Open
This study investigated the combined effect of two plasma treatments during hydroponic growing of sweet basil plants. Air‐based cold plasma was applied to basil seeds using a Plasmajet. Also, plasma‐activated water (PAW) was produced by us…
View article: Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil ( <i>Ocimum basilicum</i> L.) evaluated by multivariate statistics
Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil ( <i>Ocimum basilicum</i> L.) evaluated by multivariate statistics Open
Sensory and phytochemical analyses were conducted on sweet basil ( Ocimum basilicum L.) to investigate the impact of volatile and phenolic compounds on aroma, taste, and flavor by mouth. A trained panel evaluated seven accessions, includin…
View article: Determination of glucosinolates and breakdown products in Brassicaceae baby leafy greens using UHPLC-QTOF/MS and GC/MS
Determination of glucosinolates and breakdown products in Brassicaceae baby leafy greens using UHPLC-QTOF/MS and GC/MS Open
Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic ta…
Emotional responses to taste and smell stimuli: Self‐reports, physiological measures, and a potential role for individual and genetic factors Open
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determina…
The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors Open
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = …
Use of perceived weights for scale familiarization in a <span>PROP</span> taster classification procedure Open
Labeled magnitude scales are commonly used in sensory testing especially in PROP‐tasting studies. Frequently, subjects are asked to complete a familiarization task before the test begins to check if they understand the scale and can use it…
Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals Open
Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rins…
Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status Open
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practi…
Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status Open
Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode informati…
Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes Open
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly…
Taste, Nutrition, and Health Open
The sensation of flavour reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavour is a major determinant of food palatability—the extent to which a …
Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667) Open
The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. W…
Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study Open
Previous studies demonstrate humans can detect fatty acids via specialized sensors on the tongue, such as the CD36 receptor. Genetic variation at the common single nucleotide polymorphism rs1761667 of CD36 has been shown to differentially …
Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP Open
In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker f…
PROP Nontaster Women Lose More Weight Following a Low‐Carbohydrate Versus a Low‐Fat Diet in a Randomized Controlled Trial Open
Objective Taste blindness to 6‐n‐propylthiouracil (PROP) associates with increased fat preference and intake. No studies have matched a diet to a woman's PROP phenotype to improve weight loss. This study investigated (1) whether PROP nonta…
Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet Open
Objective Changes in perceived intensity and liking of tasted foods have not been studied during weight loss from dieting. These outcomes were examined during a 6‐month lifestyle intervention in women who had been classified by sensitivity…