Juyun Lim
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View article: Long-term integrative personalized medicine care in end-stage renal disease and stroke: A CARE-compliant case report
Long-term integrative personalized medicine care in end-stage renal disease and stroke: A CARE-compliant case report Open
Rationale: End-stage renal disease (ESRD) is characterized by severely impaired renal function that necessitates dialysis or kidney transplantation for patient survival. Integrative Personalized Medicine Care (IPMC), which integrates conve…
View article: Sweet Stimuli Induce Cephalic Phase Insulin Release to Varying Degrees in Humans
Sweet Stimuli Induce Cephalic Phase Insulin Release to Varying Degrees in Humans Open
View article: Taste Perception of Sugar-Free Isomaltooligosaccharides
Taste Perception of Sugar-Free Isomaltooligosaccharides Open
View article: Taste of common prebiotic oligosaccharides: impact of molecular structure
Taste of common prebiotic oligosaccharides: impact of molecular structure Open
Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structu…
View article: Selective Increases in Taste Sensitivity to Glucose as a Function of Hunger Status
Selective Increases in Taste Sensitivity to Glucose as a Function of Hunger Status Open
View article: Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization
Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization Open
Previous studies have shown that humans can taste maltooligosaccharides [MOS; degree of polymerization (DP) of 3-20] but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste r…
View article: Taste perception of oligosaccharides derived from pullulan
Taste perception of oligosaccharides derived from pullulan Open
Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste per…
View article: How information leads consumers to select specialty foods when tasting is not an option
How information leads consumers to select specialty foods when tasting is not an option Open
As the share of online grocery purchases grows, with 13% of grocery spending going to online retailers, the question of how information leads consumers to select foods becomes increasingly important. This is particularly true for specialty…
View article: Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities Open
View article: Use of c-peptide as a measure of cephalic phase insulin release in humans
Use of c-peptide as a measure of cephalic phase insulin release in humans Open
View article: Use of c-peptide as a measure of cephalic phase insulin release in humans
Use of c-peptide as a measure of cephalic phase insulin release in humans Open
Cephalic phase insulin release (CPIR) is a rapid pulse of insulin secreted within minutes of food-related sensory stimulation. Understanding the mechanisms underlying CPIR in humans has been hindered by its small observed effect size and h…
View article: Taste perception of cyclic oligosaccharides: α, β, and γ cyclodextrins
Taste perception of cyclic oligosaccharides: α, β, and γ cyclodextrins Open
Oligosaccharides, a subclass of complex carbohydrates, occur both naturally in foods and as a result of oral starch digestion. We have previously shown that humans can taste maltooligosaccharides (MOS) and that their detection is independe…
View article: Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization Open
View article: Clean Label Trade-Offs: A Case Study of Plain Yogurt
Clean Label Trade-Offs: A Case Study of Plain Yogurt Open
Consumer demand for clean label has risen in recent years. However, clean label foods with simple and minimalistic ingredient lists are often expensive to produce and/or may possess less desirable sensory qualities. Accordingly, understand…
View article: Cephalic phase insulin release: A review of its mechanistic basis and variability in humans
Cephalic phase insulin release: A review of its mechanistic basis and variability in humans Open
View article: Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms
Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms Open
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory il…
View article: Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor Open
Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of research, the current study used two indep…
View article: Do They Differ? Flavored versus Unflavored Waterpipe Tobacco Flavor Ingredients
Do They Differ? Flavored versus Unflavored Waterpipe Tobacco Flavor Ingredients Open
Objectives: In this study, we characterized the sweet flavor ingredients in 2 internationally popular waterpipe tobaccos, flavored and unflavored. Methods: Tobacco extracts were quantified for humectants, sugars, menthol, nicotine, and sug…
View article: More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis Open
View article: More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis
More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis Open
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored ch…
View article: More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis Open
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored che…
View article: Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach
Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach Open
Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and …
View article: Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor Open
Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of research, the current study used two indep…
View article: Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach
Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach Open
Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and …
View article: Impacts of Nicotine and Flavoring on the Sensory Perception of E-Cigarette Aerosol
Impacts of Nicotine and Flavoring on the Sensory Perception of E-Cigarette Aerosol Open
Introduction To examine the interaction between an added flavoring (cherry) and nicotine on the perception of electronic cigarette (e-cigarette) aerosol and how this impacts the appeal of flavored liquids for e-cigarette (e-liquids). Metho…
View article: The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism
The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism Open
Although sweet-tasting saccharides possess similar molecular structures, their relative sweetness often varies to a considerable degree. Current understanding of saccharide structure/sweetness interrelationships is limited. Understanding h…
View article: Regional Differences in Taste Responsiveness: Effect of Stimulus and Tasting Mode
Regional Differences in Taste Responsiveness: Effect of Stimulus and Tasting Mode Open
Previous studies have shown that there are differences in taste responses between various regions of the tongue. Most of those studies used a controlled "passive" tasting mode due to the nature of investigation. However, food is rarely tas…
View article: Human taste detection of glucose oligomers with low degree of polymerization
Human taste detection of glucose oligomers with low degree of polymerization Open
Studies have reported that some animals, including humans, can taste mixtures of glucose oligomers (i.e., maltooligosaccharides, MOS) and that their detection is independent of the known T1R2/T1R3 sweet taste receptor. In an effort to unde…
View article: Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity Open
Since starch is a significant part of human diet, its oral detection would be highly beneficial. This study was designed to determine whether starch or its degradation products can be tasted and what factors influence its perception. Subje…
View article: Role of sweet and other flavours in liking and disliking of electronic cigarettes
Role of sweet and other flavours in liking and disliking of electronic cigarettes Open
Our findings indicate that bitterness and harshness, most likely from nicotine, have negative impacts on the liking of e-cigarettes, but the addition of flavourants that elicit sweetness or coolness generally improves liking. The results s…