Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
L’expertise universitaire, l’exigence journalistique
Articles sur Flavors
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Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
New research on consumer behavior shows that we tend to match some types of choices the people around us make, but not others.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Les contributeurs les plus fréquents
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Professor of Marketing, Vanderbilt University
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Professor of Horticultural Sciences, University of Florida
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Associate Professor of Hospitality Management, Colorado State University
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Associate Professor of Chemistry, University of Richmond
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Ben L. Fryrear Chair in Marketing and Associate Professor of Business Administration, University of Pittsburgh
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W. J. Van Duse Associate Professor, Marketing, Simon Fraser University
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Ph.D. Candidate in Food Science, Colorado State University
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Assistant Professor of Horticultural Sciences, University of Florida
