BACKGROUND Deficits of flavour processing may be clinically important in frontotemporal lobar degeneration (FTLD). OBJECTIVE To examine flavour processing in FTLD. METHODS We studied flavour identification prospectively in 25 patients with FTLD (12 with behavioural variant frontotemporal dementia (bvFTD), eight with semantic variant primary progressive aphasia (svPPA), five with non-fluent ...

The so-called supersymmetric flavour problem does not exist in isolation to the Standard Model flavour problem. We show that a realistic flavour symmetry can simultaneously solve both problems without ad hoc modifications of the SUSY model. Furthermore, departures from the SM expectations in these models can be used to discriminate among different possibilities. In particular we present the exp...

We review a model of quark flavoured dark matter with new flavour violating interactions. This simplified model describes Dirac fermionic dark matter that is charged under a new U(3) flavour symmetry and couples to right-handed down quarks via a scalar mediator. The corresponding coupling matrix is assumed to be the only new source of flavour violation, which we refer to as the Dark Minimal Fla...

We investigated whether adult fruit flies (Drosophila melanogaster) use cues of larvae as social 2 6 information in their food patch choice decisions. Adult male and female fruit flies showed 2 7 attraction to odours emanating from foraging larvae, and females preferred to lay eggs on food 2 8 patches occupied by larvae over similar unoccupied patches. Females learned and subsequently 2 9 prefe...

For the majority of the developed world, the hunter–gatherer lifestyle that served our predecessors for millennia is a distant memory. yet, despite our increasingly sophisticated approach to food as top chefs compete for Michelin stars, our basic ability to taste chemical signatures and perceive flavour has not changed. in fact, in addition to sight, the ability to taste might have been one of ...

OBJECTIVE To estimate the proportion of snack food and beverage choices available to an Australian consumer. DESIGN A survey of product Nutrition Information Panels (NIP) and product labels on snack foods and beverages offered for sale. Data on nutrient content were compared with criteria from different nutrient profile systems to estimate the proportion of items conforming to a choice. SET...

Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technol...

This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse...