Going forward, this new information can be used by researchers to understand bitter-taste receptors and how having particular bitter-taste receptors affect diet and health, Stone explains. With this week’s ‘Nature’ cover story, Stone joins a growing list of researchers from ASU’s College of Liberal Arts and Sciences whose research has produced the cover of either ‘Nature’ or ‘Science’ this educational year. While that’s a fantastic achievement in itself, what’s noteworthy is definitely that three of the experts are junior faculty–associate or associate professors.Unique Section: Dr. Jennifer Ashton Dr. Jennifer Ashton’s Twitter page showed them images of a. Chocolate milk shake, and the unappetizing saliva-like solution after that, one glass of it. And really viewed where their brains lit up. What they found was the people who got the high activation score when they viewed the chocolate milk shake, the certain area in their brain referred to as the rewards center, really lit up. When they actually consumed the milk shake, Ashton continued, what they found was the certain areas in their brain that are in charge of our inhibition control to tell us, ‘OK, decelerate,’ that is the part that basically got stimulated.