Sensory-specific satiety describes a decline in hedonic value of the taste of a food as it is consumed, relative to a non-consumed food - the pudding tummy phenomenon. Incentive motivation towards consumed foods has also been shown to decline. Interestingly, several studies report that brief exposure to food odours can also produce a sensory-specific satiety effect, in the absence of consumption, selectively reducing hedonic ratings and subsequent high calorie food choices.
View Article and Find Full Text PDFFoodcrusts have received relatively little attention in the burgeoning field of proteomic analysis of ancient cuisine. We remain ignorant of how cooking and burial impact protein survival, and crucially, the extent to which the extractome reflects the composition of input ingredients. Therefore, through experimental analogues, we explore the extent of protein survival in unburied and buried foodcrusts and ceramics using 'typical' Mesolithic ingredients (red deer, Atlantic salmon and sweet chestnut).
View Article and Find Full Text PDFPlast Reconstr Surg Glob Open
August 2024
The recent pandemic was caused by the emergence of a new human pathogen, SARS-CoV-2. While the rapid development of many vaccines provided an end to the immediate crisis, there remains an urgent need to understand more about this new virus and what constitutes a beneficial immune response in terms of successful resolution of infection. Indeed, this is key for development of vaccines that provide long lasting protective immunity.
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