Increase in carbon isotope ratios of Brazilian fingernails

In this study, authors explore the multi-isotope approach used in association with socioeconomic status and dietary behavior changes. Read more here.

Featured Content

  • Announcement

    As a result of the significant disruption that is being caused by the COVID-19 pandemic we are very aware that many researchers will have difficulty in meeting the timelines associated with our peer review process during normal times. Please do let us know if you need additional time. Our systems will continue to remind you of the original timelines but we intend to be highly flexible at this time.

  • Announcement

    Springer Nature is committed to recognizing the valuable and critical role performed by peer reviewers. We fully support verifying and crediting your review activity directly to ORCID.

  • Comment
    | Open Access

    Olfactory and gustatory stimuli can elicit potent emotional responses and are essential in food perception. Yet, main theories of emotion often under-represent them, and our understanding of affective phenomena relies mostly on experimental studies conducted on visual and auditory stimuli. Although evidence is still accumulating today, recent findings suggest that the COVID-19 is associated with a loss in olfaction and/or taste. Here, I discuss how this unprecedented and uncommon spread of the loss of olfaction and/or taste worldwide may enlighten how emotional both these senses are and how much they influence food perception.

    • Géraldine Coppin

Browse Articles

  • Article
    | Open Access

    • Stefan A. Pieczonka
    • , Marianna Lucio
    • , Michael Rychlik
    •  & Philippe Schmitt-Kopplin

  • Comment
    | Open Access

    Olfactory and gustatory stimuli can elicit potent emotional responses and are essential in food perception. Yet, main theories of emotion often under-represent them, and our understanding of affective phenomena relies mostly on experimental studies conducted on visual and auditory stimuli. Although evidence is still accumulating today, recent findings suggest that the COVID-19 is associated with a loss in olfaction and/or taste. Here, I discuss how this unprecedented and uncommon spread of the loss of olfaction and/or taste worldwide may enlighten how emotional both these senses are and how much they influence food perception.

    • Géraldine Coppin

  • Article
    | Open Access

    • Gabriela Bielefeld Nardoto
    • , João Paulo Sena-Souza
    • , Tiago Borges Kisaka
    • , Fábio José Viana Costa
    • , Paulo José Duarte-Neto
    • , James Ehleringer
    •  & Luiz A. Martinelli

  • Brief Communication
    | Open Access

    • Mitsuru Tanaka
    • , Hayato Kiyohara
    • , Atsuko Yoshino
    • , Akihiro Nakano
    • , Fuyuko Takata
    • , Shinya Dohgu
    • , Yasufumi Kataoka
    •  & Toshiro Matsui

  • Article
    | Open Access

    • Wanping Aw
    • , Huijuan Jia
    • , Weida Lyu
    • , Shinji Fukuda
    • , Masaru Tomita
    • , Lila Otani
    •  & Hisanori Kato

  • Article
    | Open Access

    • Yasuaki Kabe
    • , Daisuke Takemoto
    • , Ayaka Kanai
    • , Miwa Hirai
    • , Yoshiko Ono
    • , Sota Akazawa
    • , Manabu Horikawa
    • , Yoshinori Kitagawa
    • , Hiroshi Handa
    • , Tomohiro Rogi
    • , Hiroshi Shibata
    •  & Makoto Suematsu
All Articles All Articles

Journal tools

View all

View all

  • This journal is a member of and subscribes to the principles of the Committee on Publication Ethics.