… First, I wish to thank my coauthors, Howard Moskowitz and Jackie Beckley, for their vision
that made this book possible, their unsurpassed creativity and innovation that have brought …

Although human perception of food flavors involves integration of multiple sensory inputs,
the most salient sensations are taste and olfaction [1]. Ortho- and retronasal olfaction are …

Psychophysical comparisons seem to show that obese individuals experience normal sweet
and fat sensations, they like sweetness the same or less, but like fat more than the non-…

In a series of 10 experiments, groups of Os judged the sweetness of 16 sugars. The results
suggest that, for all sugars except mannose, the intensity of sweetness grows as a power …

Sweetness and the pleasantness of sweetness of sucrose solutions and sweetened food
conform to different functions. Sweetness rises with concentration, whereas pleasantness first …

Individuals differ in the degree to which they attend to different sensory inputs of food when
they make their judgments of overall liking. Foods are complex, so it is quite difficult to isolate …

The paper deals with the issue of innovation from the viewpoint of applied product development,
as motivated by experimental design of both concepts and products. We begin with the …

Phosphatidylinositol-4,5-bisphosphate (PtdIns(4,5)P 2 ) has an important function in cell
regulation both as a precursor of second messenger molecules and by means of its direct …

… Competing interests: Howard Moskowitz is co-founder of Moskowitz Jacobs Inc, which is
an academic collaborator in this research. Moskowitz is also a courtesy faculty member at the …

Nine experiments were run to assess the relation between sweetness, pleasantness, and the
concentrations of 43 sugars. A power function adequately related the sweetness, S, of most …