Open Access
Volume 20, Number 2, March-April 2013
Page(s) 102 - 107
Section Dossier : La place des lipides dans l’alimentation
Published online 15 March 2013
  • Benjamins J, Vingerhoeds MH, Zoet FD, de Hoog EHA, van Aken GA. Partial coalescence as a tool to control sensory perception of emulsions. Food Hydrocoll 2009 ; 23 : 102–115. [CrossRef] [Google Scholar]
  • Chale-Rush A, Burgess JR, Mattes RD. Evidence for human orosensory (taste?) sensitivity to free Fatty acids. Chem Senses 2007 ; 32 : 423–431. [CrossRef] [PubMed] [Google Scholar]
  • Chale-Rush A, Burgess JR, Mattes RD. Multiple routes of chemosensitivity to free fatty acids in humans. Am J Physiol Gastrointest Liver Physiol 2007 ; 292 : G1206–1212. [CrossRef] [PubMed] [Google Scholar]
  • Degrace-Passilly P, Besnard P. CD36 and taste of fat. Curr Opin Clin Nutr Metab Care 2012 ; 15 : 107–111. [CrossRef] [PubMed] [Google Scholar]
  • Dresselhuis DM, de Hoog EHA, Cohen-Stuart MA, Vingerhoeds MH, van Aken GA. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocoll 2008 ; 22 : 1170–1183. [CrossRef] [Google Scholar]
  • Dresselhuis DM, Stuart MAC, van Aken GA, Schipper RG, de Hoog EHA. Fat retention at the tongue and the role of saliva: Adhesion and spreading of ‘protein-poor’ versus ‘protein-rich’ emulsions. J Coll Interface Sci 2008 ; 321 : 21–29. [CrossRef] [Google Scholar]
  • Feron G, Guichard E. Lipides et arômes: rôles dans la perception de la flaveur et du gras chez l’homme. Innovations Agronomiques 2010 ; 10 : 69–80. [Google Scholar]
  • Gaviao MB, van der Bilt A. Salivary secretion and chewing: stimulatory effects from artificial and natural foods. J Appl Oral Sci 2004 ; 12 : 159–163. [CrossRef] [PubMed] [Google Scholar]
  • Genovese A, Piombino P, Gambuti A, Moio L. Simulation of retronasal aroma of white and red wine in a model mouth system. Food Chem 2009 ; 114 : 100–107. [CrossRef] [Google Scholar]
  • Grabenhorst F, Rolls ET, Parris BA, d’Souza AA. How the brain represents the reward value of fat in the mouth. Cereb Cortex 2011 ; 20 : 1082–1091. [CrossRef] [Google Scholar]
  • Guichard E, Repoux M, Sémon E, Labouré H, Yven C, Feron G. Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology. In: Hofmann T., Meyerhof W., Schieberle P. (Eds.). Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Freising (Germany): Deutsche Forschungsanstalt für Lebensmittelchemie, 2010. [Google Scholar]
  • Kawai T, Fushiki T. Importance of lipolysis in oral cavity for orosensory detection of fat. Am J Physiol Regul Integr Comp Physiol 2003 ; 285 : 447–454. [Google Scholar]
  • Khan NA, Besnard P. Oro-sensory perception of dietary lipids: New insights into the fat taste transduction. BBA-Mol Cell Biol Lip 2009 ; 1791 : 149–155. [CrossRef] [Google Scholar]
  • Laugerette F, Gaillard D, Passilly-Degrace P, et al. CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. J. Clin Invest 2005 ; 115 : 3177–3184. [Google Scholar]
  • Mattes RD. Fat taste and lipid metabolism in humans. Physiol Behav 2005 ; 86 : 691–697. [CrossRef] [PubMed] [Google Scholar]
  • Mattes RD. Oral fat exposure alters postprandial lipid metabolism in humans. Physiol Behav 1996 ; 63 : 911–917. [Google Scholar]
  • Mattes RD. Oral fat exposure increases the first phase triacylglycerol concentration due to release of stored lipid in humans. J Nutr 2002 ; 132 : 3656–3662. [PubMed] [Google Scholar]
  • Neyraud E, Palicki O, Schwartz C, Nicklaus S, Feron G. Variability of human saliva composition: Possible relationships with fat perception and liking. Arch Oral Biol 2012 ; 57 : 556–566. [CrossRef] [PubMed] [Google Scholar]
  • Pepino MY, Love-Gregory L, Klein S, Abumrad NA. The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects. J Lipid Res 2012 ; 53 : 561–566. [CrossRef] [PubMed] [Google Scholar]
  • Poette J, Lubbers S, Maison B, et al. The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles. In: Hofmann T., Meyerhof W., Schieberle P. (Eds.). Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium. Freising (Germany): Deutsche Forschungsanstalt für Lebensmittelchemie, 2010. [Google Scholar]
  • Poette J, Mekoué J, Genot C, et al. Fat sensitivity in human: possible relationships with oral and saliva characteristics. 2012 ; Submitted. [Google Scholar]
  • Rolls ET. The neural representation of oral texture including fat texture. J. Texture Stud. 2011 ; 42 : 137–156. [CrossRef] [Google Scholar]
  • Rolls ET. The representation of the pleasantness of oral taste and texture in the brain. in: International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating. Leeds (UK), 1-5 July 2010. [Google Scholar]
  • Salles C, Chagnon MC, Feron G, et al. In-mouth mechanisms leading to flavor release and perception. Crit Rev Food Sci Nutr 2011 ; 51 : 67–90. [CrossRef] [PubMed] [Google Scholar]
  • Sarkar A, Singh H. 2012. Oral Behaviour of Food Emulsions. In: Chen J, Engelen L (Eds.), Food Oral Processing: Fundamentals of Eating and Sensory Perception. Wiley-Blackwell, Oxford (United Kingdom), 2012. [Google Scholar]
  • Silletti E, Vingerhoeds MH, Norde W, van Aken GA. The role of electrostatics in saliva-induced emulsion flocculation. Food Hydrocoll 2007 ; 21 : 596–606. [CrossRef] [Google Scholar]
  • Stephan A, Steinhart H. Bitter taste of unsaturated free fatty acids in emulsions: contribution to the off-flavour of soybean lecithins. Eur Food Res Technol 2000 ; 212 : 17–25. [CrossRef] [Google Scholar]
  • Stewart JE, Feinle-Bisset C, Golding M, Delahunty C, Clifton PM, Keast RSJ. Oral sensitivity to fatty acids, food consumption and BMI in human subjects. Br J Nutr 2010 ; 104 : 145–152. [CrossRef] [PubMed] [Google Scholar]
  • van Aken GA, Vingerhoeds MH, de Hoog EHA. Food colloids under oral conditions. Curr Op Coll. Interface Sci. 2007 ; 12 : 251–262. [CrossRef] [Google Scholar]
  • Vingerhoeds MH, Blijdenstein TBJ, Zoet FD, van Aken GA. Emulsion flocculation induced by saliva and mucin. Food Hydrocoll. 2005 ; 19 : 915–922. [CrossRef] [Google Scholar]
  • Vingerhoeds MH, Silletti E, de Groot J, Schipper RG, van Aken GA. Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception. Food Hydrocoll 2008 ; 23 : 773–785. [CrossRef] [Google Scholar]
  • Voho A, Chen J, Kumar M, Rao M, Wetmur J. Lipase expression and activity in saliva in a healthy population. Epidemiology 2006 ; 17 : S336–S337. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.