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Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein–Coupled Signaling by Phenolic Compounds
Bitter–Sweet Processing in Larval Drosophila
Maltodextrin and Fat Preference Deficits in “Taste-Blind” P2X2/P2X3 Knockout Mice
Salty Taste Deficits in CALHM1 Knockout Mice
Subjective and Objective Olfactory Abnormalities in Crohn’s disease
Odor Coding in a Disease-Transmitting Herbivorous Insect, the Asian Citrus Psyllid
Using Scalar Products to Refine the Interpretative Value of an Orientation Choice Test
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