Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Carole, Tournier"'
Autor:
Maria Somaraki, Blandine de Lauzon-Guillain, Aurore Camier, Jonathan Y. Bernard, Muriel Tafflet, Marie-Noëlle Dufourg, Marie-Aline Charles, Claire Chabanet, Carole Tournier, Sophie Nicklaus
Publikováno v:
International Journal of Behavioral Nutrition and Physical Activity, Vol 21, Iss 1, Pp 1-12 (2024)
Abstract Background While complementary feeding can be challenging, little emphasis has been placed on the introduction to food texture/pieces, especially in terms of neurodevelopmental outcomes. This study aims to determine the association between t
Externí odkaz:
https://doaj.org/article/e7c28c3b4122416fbd8f9d0083ae862e
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study
Externí odkaz:
https://doaj.org/article/3a7828148bc04663b859142b418865d5
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
Publikováno v:
European Food Research and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7cbca71f7535eef6ff4aba10946e010
https://doi.org/10.1007/s00217-023-04265-2
https://doi.org/10.1007/s00217-023-04265-2
Autor:
Charfedinne Ayed, Karine Badonnel, Christine Baly, Loïc Briand, Marie-Claude Brindisi, Laurent Brondel, Francis Canon, Ilona Croy, Kees C. de Graaf, Patricia Duchamp-Viret, Gilles Feron, Ciarán G. Forde, Charalampos Georgiopoulos, Elisabeth Guichard, Antje Haehner, Remco C. Havermans, Jean-Marie Heydel, Thomas Hummel, Maria Ibarlucea-Jerez, Agnès Jacquin-Piques, Egon P. Köster, Nicola Kuczewski, Hélène Licandro, Jos Mojet, Thomas Mouillot, Jeanne Mérignac-Lacombe, Fabrice Neiers, Eric Neyraud, Sophie Nicklaus, Luc Pénicaud, Edmund T. Rolls, Anne Saint-Eve, Christian Salles, Benoist Schaal, Mathieu Schwartz, Charlotte Sinding, Richard J. Stevenson, Thierry Thomas-Danguin, Carole Tournier, Emmy van den Heuvel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20c93a4d41d6bfb6b32f63d4d247e5fe
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
Autor:
Alejandro Avila-Sierra, Anais Lavoisier, Carsten Timpe, Peter Kuehl, Leonie Wagner, Carole Tournier, Marco Ramaioli
Publikováno v:
European Journal of Pharmaceutical Sciences. 187:106471
There is a growing interest in determining and improving the acceptability of solid oral dosage forms (SODF) in paediatric populations. Combination products can be an interesting solution to combine two active pharmaceutical ingredients. This study s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f44b08bb7ac4423b3772ca6688f1560a
https://doi.org/10.1016/j.ejps.2023.106471
https://doi.org/10.1016/j.ejps.2023.106471
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩
International audience; This study investigated the oral processing and bolus formation mechanisms of two soft cereal products fortified with pulse proteins, sponge-cake (FSC) and brioche (FB), in the elderly population, and their relationship with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14427a782ef759fefa660ef3142f3a18
https://doi.org/10.1039/c9fo02993a
https://doi.org/10.1039/c9fo02993a
Autor:
Anais, Lavoisier, Alejandro, Avila-Sierra, Carsten, Timpe, Peter, Kuehl, Leonie, Wagner, Carole, Tournier, Marco, Ramaioli
Publikováno v:
International Journal of Pharmaceutics. 629:122369
Soft robotics could help providing a better understanding of the mechanisms underpinning the swallowability of solid oral dosage forms (SODF), especially by vulnerable populations such as the elderly or children. In this study a novel soft robotic in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4abf28242ddb49b14334a71009fa127d
https://doi.org/10.1016/j.ijpharm.2022.122369
https://doi.org/10.1016/j.ijpharm.2022.122369
Autor:
S. Guessasma, G. Della Valle, M. Assad-Bustillos, Anne-Laure Reguerre, Gilles Feron, Carole Tournier
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 91, pp.153-165. ⟨10.1016/j.foodhyd.2019.01.009⟩
Food Hydrocolloids, Elsevier, 2019, 91, pp.153-165. ⟨10.1016/j.foodhyd.2019.01.009⟩
International audience; This study investigated the mechanisms of fragmentation leading to bolus formation during chewing in the elderly population for two cereal foods of different compositions and cellular structure: sponge-cake (SC) and brioche (B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f36bc010c2c91adfeecf10fbf689a41e
https://doi.org/10.1016/j.foodhyd.2019.01.009
https://doi.org/10.1016/j.foodhyd.2019.01.009
Autor:
Mei Wang, Mathieu Schwartz, Eric Lesniewska, Hassan Zahouani, Francis Canon, Gilles Feron, Christine Belloir, Eric Bourillot, Clément Nivet, Hélène Brignot, Chantal Septier, Roberto Vargiolu, Loïc Briand, Carole Tournier, Fabrice Neiers
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (13), pp.3822-3826. ⟨10.1021/acs.jafc.0c07474⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (13), pp.3822-3826. ⟨10.1021/acs.jafc.0c07474⟩
International audience; Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242c38c8269b09b9967fffe51ed9ac2a
https://pubmed.ncbi.nlm.nih.gov/33682421
https://pubmed.ncbi.nlm.nih.gov/33682421