Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Neuroscience : The Secret of Sauce Béarnaise Syndrome Is in the Circuit

Stensmyr, Marcus C. LU and Caron, Sophie J.C. (2020) In Current Biology 30(23). p.1413-1415
Abstract

During conditioned food aversion — a.k.a. sauce béarnaise syndrome — the ingestion of a spoiled food item leads to a lasting aversion towards cues reminiscent of the item. A new study finds that, in Drosophila, taste aversion depends on the immune system and the mushroom body.

Please use this url to cite or link to this publication:
author
and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Current Biology
volume
30
issue
23
pages
1413 - 1415
publisher
Elsevier
external identifiers
  • pmid:33290705
  • scopus:85097126229
ISSN
0960-9822
DOI
10.1016/j.cub.2020.09.085
language
English
LU publication?
yes
id
cbea437d-447a-41c7-a695-388fa31a981b
date added to LUP
2020-12-15 06:36:27
date last changed
2025-10-14 10:01:42
@article{cbea437d-447a-41c7-a695-388fa31a981b,
  abstract     = {{<p>During conditioned food aversion — a.k.a. sauce béarnaise syndrome — the ingestion of a spoiled food item leads to a lasting aversion towards cues reminiscent of the item. A new study finds that, in Drosophila, taste aversion depends on the immune system and the mushroom body.</p>}},
  author       = {{Stensmyr, Marcus C. and Caron, Sophie J.C.}},
  issn         = {{0960-9822}},
  language     = {{eng}},
  number       = {{23}},
  pages        = {{1413--1415}},
  publisher    = {{Elsevier}},
  series       = {{Current Biology}},
  title        = {{Neuroscience : The Secret of Sauce Béarnaise Syndrome Is in the Circuit}},
  url          = {{http://dx.doi.org/10.1016/j.cub.2020.09.085}},
  doi          = {{10.1016/j.cub.2020.09.085}},
  volume       = {{30}},
  year         = {{2020}},
}