In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
OCL, 20 2 (2013) 102-107
Publié en ligne : 2013-03-15
Article cité par
La fonctionnalité Article cité par… liste les citations d'un article. Ces citations proviennent de la base de données des articles de EDP Sciences, ainsi que des bases de données d'autres éditeurs participant au programme CrossRef Cited-by Linking Program. Vous pouvez définir une alerte courriel pour être prévenu de la parution d'un nouvel article citant " cet article (voir sur la page du résumé de l'article le menu à droite).
Article cité :
Citations de cet article :
97 (2024)
https://doi.org/10.1007/978-3-031-41900-3_5
Physiology of the tongue with emphasis on taste transduction
Máire E. Doyle, Hasitha U. Premathilake, Qin Yao, Caio H. Mazucanti and Josephine M. EganPhysiological Reviews 103 (2) 1193 (2023)
https://doi.org/10.1152/physrev.00012.2022
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake
Karthi Muthuswamy, Deepankumar Shanmugamprema, Gowtham Subramanian, Vinithra Ponnusamy, Keerthana Vasanthakumar, Vasanth Krishnan, Praveen Raj Palanivelu, Senthilkumar Rajasekaran and Selvakumar SubramaniamNutrition Bulletin 48 (3) 376 (2023)
https://doi.org/10.1111/nbu.12633
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva
Mei Wang, Chantal Septier, Hélène Brignot, Christophe Martin, Francis Canon and Gilles FeronMolecules 27 (5) 1617 (2022)
https://doi.org/10.3390/molecules27051617
A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food
Daria S. Khramova and Sergey V. PopovEuropean Journal of Oral Sciences 130 (2) (2022)
https://doi.org/10.1111/eos.12846
Le gras, la sixième saveur ?
Gilles FeronCahiers de Nutrition et de Diététique 56 (5) 261 (2021)
https://doi.org/10.1016/j.cnd.2021.09.003
Bioaccessibility and Digestibility of Lipids from Food
Miodrag Glumac, Xinmiao Wang and Jianshe ChenBioaccessibility and Digestibility of Lipids from Food 67 (2021)
https://doi.org/10.1007/978-3-030-56909-9_4
Flavor Chemistry of Virgin Olive Oil: An Overview
Alessandro Genovese, Nicola Caporaso and Raffaele SacchiApplied Sciences 11 (4) 1639 (2021)
https://doi.org/10.3390/app11041639
Rôle de la salive dans la perception sensorielle et introduction aux pratiques analytiques
Hélène Brignot and Gilles FeronCahiers de Nutrition et de Diététique 56 (4) 234 (2021)
https://doi.org/10.1016/j.cnd.2021.04.005
Studies of Human Twins Reveal Genetic Variation That Affects Dietary Fat Perception
Danielle R Reed, Antonio Sullo, John E Hayes, et al.Chemical Senses 45 (6) 467 (2020)
https://doi.org/10.1093/chemse/bjaa036
Perception of creaminess in foods
Rituja Upadhyay, Tugba Aktar and Jianshe ChenJournal of Texture Studies 51 (3) 375 (2020)
https://doi.org/10.1111/jtxs.12509
Contribution analysis of sensory cues to oil/fat perception
Miodrag Glumac and Jianshe ChenJournal of Sensory Studies 35 (3) (2020)
https://doi.org/10.1111/joss.12566
Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review
Elisabeth Guichard, Veronica Galindo-Cuspinera and Gilles FeronTrends in Food Science & Technology 74 46 (2018)
https://doi.org/10.1016/j.tifs.2018.01.010
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index
Alessandro Genovese, Tiziana Rispoli and Raffaele SacchiJournal of the Science of Food and Agriculture 98 (9) 3376 (2018)
https://doi.org/10.1002/jsfa.8848
Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition
Anne Meynier and Claude GenotOCL 24 (2) D202 (2017)
https://doi.org/10.1051/ocl/2017006
Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion
Angélica Quintero-Flórez, Gabriel Beltrán and Araceli Sánchez-OrtizJournal of Agricultural and Food Chemistry 65 (36) 7900 (2017)
https://doi.org/10.1021/acs.jafc.7b01965
284 (2016)
https://doi.org/10.1002/9781118929384.ch12
Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?
C Vors, J Drai, L Gabert, et al.International Journal of Obesity 39 (9) 1425 (2015)
https://doi.org/10.1038/ijo.2015.71
Understanding the relevance of in-mouth food processing. A review of in vitro techniques
Pere Morell, Isabel Hernando and Susana M. FiszmanTrends in Food Science & Technology 35 (1) 18 (2014)
https://doi.org/10.1016/j.tifs.2013.10.005