It is widely accepted that humans can taste mono- and disaccharides as sweet substances,
but they cannot taste longer chain oligo- and polysaccharides. From the evolutionary …

The sense of taste is essential for identifying potential nutrients and poisons. Accordingly,
specialized taste receptor cells are activated by food-derived chemicals. Because of its …

Considerable research is focused on understanding the functionality of starch hydrolysis
products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and …

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 …

Brown marmorated stink bug contamination in grape clusters results in the addition of an
aroma compound, trans-2-decenal (T2D), to wine. Described as a green, musty aroma, it is …

Spiny dogfish is an underutilized yet abundant species harvested as bycatch in A laska. The
research goal was to determine the nutritional composition of dogfish by‐products and …

Black rockfish are important in the near shore fishery of Southeast Alaska, being the only
species among the pelagic shelf rockfishes with a directed fishery in State waters. The purpose …

Establishing n‐3 polyunsaturated fatty acid contents in canned wild A laska pink salmon
products is challenging due to ample natural variation found in lipid content of pink salmon …

… Trina Lapis performed experiments and data analysis. Trina Lapis and Juyun Lim prepared
the … Trina Lapis and Juyun Lim prepared the manuscript with inputs from Michael Penner. …