Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Carol M. Christensen"'
Autor:
Yi Wang, Sébastien Fiorucci, Peihua Jiang, Weiwei Lei, Huabin Zhao, Cédric Bouysset, Robert F. Margolskee, Amanda L Zajac, Jérôme Golebiowski, Carol M. Christensen
Publikováno v:
Chemical Senses
Chemical Senses, Oxford University Press (OUP), 2019, 44 (5), pp.339-347. ⟨10.1093/chemse/bjz024⟩
Chemical Senses, Oxford University Press (OUP), 2019, 44 (5), pp.339-347. ⟨10.1093/chemse/bjz024⟩
Divalent and trivalent salts exhibit a complex taste profile. They are perceived as being astringent/drying, sour, bitter, and metallic. We hypothesized that human bitter-taste receptors may mediate some taste attributes of these salts. Using a cell-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1843663b99331cc0418bb00b93ec09ec
https://doi.org/10.1093/chemse/bjz024
https://doi.org/10.1093/chemse/bjz024
Autor:
Carol M. Christensen
Publikováno v:
Journal of texture studies. 49(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9314f93522e5592a3b7ec5a8c9c3f154
https://pubmed.ncbi.nlm.nih.gov/29659019
https://pubmed.ncbi.nlm.nih.gov/29659019
Publikováno v:
Physiology & Behavior. 73:571-577
The purpose of this study was to develop brief methods for classifying individuals by genetic taste sensitivity to 6- n -propylthiouracil (PROP). Two methods are described, which are modifications of a commonly used, suprathreshold procedure. Eighty-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f1d61fd80ea9c7770a485900e95ebd
https://doi.org/10.1016/s0031-9384(01)00500-5
https://doi.org/10.1016/s0031-9384(01)00500-5
Publikováno v:
Journal of Sensory Studies. 8:189-200
A total of 450 consumers participated in a test to determine whether question- naire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes repr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6adc4930d2c67b662d26299b66fff71c
https://doi.org/10.1111/j.1745-459x.1993.tb00213.x
https://doi.org/10.1111/j.1745-459x.1993.tb00213.x
Publikováno v:
Journal of Dental Research. 71:1363-1369
There is considerable difficulty in the making of initial clinical decisions as to whether a given patient has salivary gland hypofunction, and hence requires additional salivary gland evaluation. This study identified a set of four clinical measures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6e3a612f10aa9d07ee64fea57859b33
https://doi.org/10.1177/00220345920710070301
https://doi.org/10.1177/00220345920710070301
Autor:
Carol M. Christensen, Beverly J. Tepper, Sarah V. Kirkmeyer, Nicolas Godinot, Krystyna Malgorzata Rankin
Publikováno v:
Genetic Variation in Taste Sensitivity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f90e0435ccc50d3985dc8910879af299
https://doi.org/10.1201/9780203023433.ch3
https://doi.org/10.1201/9780203023433.ch3
Autor:
Carol M. Christensen
Publikováno v:
Physiology & Behavior. 107:469-470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b872958f3126c8a25c6aac5e282ac15d
https://doi.org/10.1016/j.physbeh.2012.07.009
https://doi.org/10.1016/j.physbeh.2012.07.009
Publikováno v:
Archives of Oral Biology. 31:825-828
Twenty-four healthy subjects were placed for 12-13 weeks on diets that reduced average sodium intake from 145 to 74 m-equiv. Na+/day as determined by multiple 24-h urine collections before and during the diet. Whole-mouth resting and stimulated saliv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8e4cdac674e05d33c3ce93a87c54191
https://doi.org/10.1016/0003-9969(86)90136-6
https://doi.org/10.1016/0003-9969(86)90136-6
Autor:
Carol M. Christensen
Publikováno v:
Journal of Food Science. 48:787-790
Twenty-nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b923663a20d7b171797470a888f70f75
https://doi.org/10.1111/j.1365-2621.1983.tb14899.x
https://doi.org/10.1111/j.1365-2621.1983.tb14899.x