Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Agnes Giboreau"'
1
Akademický článek
Measuring Food Waste and Consumption by Children Using Photography
Autor: Agnes Giboreau, Camille Schwartz, David Morizet, Herbert L. Meiselman
Publikováno v: Nutrients, Vol 11, Iss 10, p 2410 (2019)
A photography method was used to measure waste on food trays in school lunch in France, using the 5-point quarter-waste scale. While food waste has been studied extensively in US school lunches, the structure of the French lunch meal is quite differe
Externí odkaz: https://doaj.org/article/79d719843cda4a9caa024d7daeda822b
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2
Akademický článek
Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes
Autor: Agnès Giboreau, Véronique Mourier, Clara Rousseau, Sidonie Lavergne, Damien Vansteene
Publikováno v: Clinical Nutrition Open Science, Vol 56, Iss , Pp 287-295 (2024)
Summary: Around 40% of cancer patients undergoing chemotherapy are malnourished, i.e. they suffer from an imbalance between nutritional intake and requirements, particularly in terms of energy and protein. This condition is deleterious, as it can lea
Externí odkaz: https://doaj.org/article/b2657beb2d2c4b6492f4c26382c0bf02
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3
Akademický článek
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food
Autor: Angelica Lippi, Caterina Dinnella, Sara Spinelli, Agnès Giboreau, Véronique Mourier, Erminio Monteleone
Publikováno v: Clinical Nutrition Open Science, Vol 56, Iss , Pp 212-227 (2024)
Summary: Background & Aims: Adoption and maintenance of healthy diets among vulnerable populations, such as cancer patients, can be challenging. The preliminary study of sensory-hedonic responses through the modulation of key sensory properties in fo
Externí odkaz: https://doaj.org/article/a95c4f0aa88c497b83ea6c6be723fa00
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4
Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases
Autor: Agnes Giboreau, Denis Bourgeois, Claude Dussart, Florence Carrouel, Prescilla Martinon, Laurie Fraticelli
Publikováno v: Journal of Clinical Medicine
Journal of Clinical Medicine, MDPI, 2021, 10 (2), pp.197. ⟨10.3390/jcm10020197⟩
Journal of Clinical Medicine, MDPI, 2021, 10, ⟨10.3390/jcm10020197⟩
Journal of Clinical Medicine, Vol 10, Iss 197, p 197 (2021)
Volume 10
Issue 2
Nutrition is recognized as an essential component in the prevention of a number of chronic diseases, including periodontal disease. Based on these considerations, a better understanding is required regarding how the diet, and more particularly the in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f904f5c2049421326e757ab3835a71
https://hal.archives-ouvertes.fr/hal-03229009
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6
Elektronická kniha
Quand la recherche se met à table : Comprendre comment faire plaisir ou se faire plaisir en cuisinant, en préparant, en dégustant un repas
Autor: Agnès Giboreau, Fabien Dworczak
Ce livre s'adresse à qui s'intéresse à l'alimentation et souhaite mieux comprendre comment faire plaisir ou se faire plaisir en cuisinant, en préparant, en dégustant un repas.Intégrant l'expertise gastronomique et basé sur des recherches en sc
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7
Sensory and consumer research in culinary approaches to food
Autor: Agnes Giboreau
Publikováno v: Current Opinion in Food Science. 15:87-92
Encouraging food scientists to cooperate with culinary experts opens ways for optimized food offers as well as innovative products and services. Knowing better the work of professionals from the food service and gastronomy sectors brings a holistic v
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f23486d1cd2624bfea63c32af56c758
https://doi.org/10.1016/j.cofs.2017.06.001
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8
Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients
Autor: Avishay Elis, Daniela Abigail Navarro, Mona Boaz, S. Kosak, Mursi Giabra, Miriam T. Levy, Pierre Singer, Ilan Krause, Mohamed Mouhieddine, K. Chernov, Agnes Giboreau
Publikováno v: Clinical Nutrition. 35:1153-1158
Reduced food intake is a frequent problem at a hospital setting, being a cause and/or consequence of malnutrition. Food presentation can affect food intake and induce nutritional benefit.To investigate the effect of improved meal presentation support
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c995da6b51890027f125945b0397626
https://doi.org/10.1016/j.clnu.2015.09.012
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10
Situational Factors and the Design of In Situ Evaluations
Autor: Agnes Giboreau
Owing to the high impact of contextual factors, more and more consumer tests are conducted in real-life settings. Several options are possible, from free-living situations, such as home-use tests, to field experiments and living labs. A series of key
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e04a1b3c38feffc016523dac674496eb
https://doi.org/10.1016/b978-0-08-101743-2.00005-4
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