Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Agnès Marduel"'
Autor:
Carole Tournier, Lauriane Demonteil, Eléa Ksiazek, Agnès Marduel, Hugo Weenen, Sophie Nicklaus
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Food texture plays an important role in food acceptance by young children, especially during the complementary feeding period. The factors driving infant acceptance of a variety of food textures are not well-known. This study summarizes maternal repo
Externí odkaz:
https://doaj.org/article/b36a0c7780bd42f08aee60d80161cd2e
Autor:
Sophie Nicklaus, Lauriane Demonteil, Agnès Marduel, Carole Tournier, Francis Canon, Gilles Feron
Publikováno v:
Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 2019, 50 (3), pp.237-247. ⟨10.1111/jtxs.12388⟩
Journal of Texture Studies 3 (50), 237-247. (2019)
Journal of Texture Studies, Wiley-Blackwell, 2019, 50 (3), pp.237-247. ⟨10.1111/jtxs.12388⟩
Journal of Texture Studies 3 (50), 237-247. (2019)
This study evaluated the feasibility of assessing masticatory performance in infants and toddlers. Four groups of healthy children (n = 97, 42 girls and 55 boys) participated in the study: two study groups (SG) followed at 6, 8, and 10 months old (MO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9929d6d8fdc30f1aef1898d4429174d3
https://hal.inrae.fr/hal-02620564/file/2019_tournier_j_texture_stud_1.pdf
https://hal.inrae.fr/hal-02620564/file/2019_tournier_j_texture_stud_1.pdf
Autor:
Agnès Marduel, Lauriane Demonteil, Carole Tournier, Marion Dusoulier, Sophie Nicklaus, Hugo Weenen
Publikováno v:
Food Quality and Preference January 2019 (71), 54-65. (2019)
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 71 (January 2019), pp.54-65. ⟨10.1016/j.foodqual.2018.05.010⟩
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 71 (January 2019), pp.54-65. ⟨10.1016/j.foodqual.2018.05.010⟩
The timely complementary food introduction is important for the development of healthy eating. However, little evidence is available about when to introduce which texture during this period. This study aims to fill this gap by measuring the evolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ef32eb3dda40d25b4f290d73170edc4
http://prodinra.inra.fr/record/432311
http://prodinra.inra.fr/record/432311
Autor:
Marion Dusoulier, Hugo Weenen, Carole Tournier, Lauriane Demonteil, Eléa Ksiazek, Agnès Marduel, Sophie Nicklaus
Publikováno v:
British Journal of Nutrition
British Journal of Nutrition, Cambridge University Press (CUP), 2018, 120 (9), pp.1065-1077. ⟨10.1017/S0007114518002386⟩
British Journal of Nutrition, Cambridge University Press (CUP), 2018, 120 (9), pp.1065-1077. ⟨10.1017/S0007114518002386⟩
The aims of this study were to describe which and when food textures are offered to children between 4 and 36 months in France and to identify the associated factors. An online cross-sectional survey was designed, including questions about 188 food t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d341f6cba4b20082e7f0c4e19ebcf19
https://pubmed.ncbi.nlm.nih.gov/30203737
https://pubmed.ncbi.nlm.nih.gov/30203737