Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Caroline Laval"'
Autor:
François Vincent MD, PhD, Elise Deluche MD, PhD, Joëlle Bonis PhD, Sophie Leobon MPH, Marie-Thérèse Antonini D, Caroline Laval MSc, Florent Favard MD, Eloïse Dobbels MSc, Sandrine Lavau-Denes MD, Anaïs Labrunie MPH, Frédéric Thuillier MD, Laurence Venat MD, Nicole Tubiana-Mathieu MD, PhD
Publikováno v:
Integrative Cancer Therapies, Vol 19 (2020)
Objectives: Physical activity (PA) programs are recommended for breast cancer care. However, their modalities remain to be discussed. This study determined the best time to begin a personalized or adapted program based on cardiopulmonary exercise tes
Externí odkaz:
https://doaj.org/article/2be360d13b8f478988ea38d58eefb717
Autor:
Sophie Leobon, François Vincent, L. Venat, Elise Deluche, J. Bonis, Sandrine Lavau-Denes, Eloïse Dobbels, Nicole Tubiana-Mathieu, Frédéric Thuillier, Florent Favard, Anaïs Labrunie, Caroline Laval, M T Antonini
Publikováno v:
Integrative Cancer Therapies
Integrative Cancer Therapies, Vol 19 (2020)
Integrative Cancer Therapies, Vol 19 (2020)
Objectives: Physical activity (PA) programs are recommended for breast cancer care. However, their modalities remain to be discussed. This study determined the best time to begin a personalized or adapted program based on cardiopulmonary exercise tes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdff13b979b2ef1472c762acf6b116f4
https://doi.org/10.1177/1534735420969818
https://doi.org/10.1177/1534735420969818
Autor:
Romain Bouteille, Carole Tournier, Caroline Laval, Hervé This, Pascal Schlich, Bruno Lecanu, Sylvie Cordelle
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2013, 30 (2), pp.282-292. ⟨10.1016/j.foodqual.2013.06.012⟩
Food Quality and Preference, Elsevier, 2013, 30 (2), pp.282-292. 〈10.1016/j.foodqual.2013.06.012〉
Food Quality and Preference, Elsevier, 2013, 30 (2), pp.282-292. ⟨10.1016/j.foodqual.2013.06.012⟩
Food Quality and Preference, Elsevier, 2013, 30 (2), pp.282-292. 〈10.1016/j.foodqual.2013.06.012〉
WOS: 000324008600021 ; http://www.sciencedirect.com/science/article/pii/S0950329313001092; International audience; The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::528f9d5d521079b3ed99fbf37e3e623a
https://doi.org/10.1016/j.foodqual.2013.06.012
https://doi.org/10.1016/j.foodqual.2013.06.012
Publikováno v:
British Journal of Nutrition
British Journal of Nutrition, Cambridge University Press (CUP), 2013, 109 (6), pp.1154-61. ⟨10.1017/S0007114512002668⟩
British Journal of Nutrition, Cambridge University Press (CUP), 2013, 109 (6), pp.1154-61. 〈10.1017/S0007114512002668〉
British Journal of Nutrition, Cambridge University Press (CUP), 2013, 109 (6), pp.1154-61. ⟨10.1017/S0007114512002668⟩
British Journal of Nutrition, Cambridge University Press (CUP), 2013, 109 (6), pp.1154-61. 〈10.1017/S0007114512002668〉
Clé UT : 000316202300022; International audience; Early feeding experiences, e.g. related to milk feeding, can affect later food and taste preferences. However, consequences of breast-feeding on taste acceptance are under-investigated. The objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e9cceee325d00ee4d443d184ca61d01
https://hal.archives-ouvertes.fr/hal-00863685
https://hal.archives-ouvertes.fr/hal-00863685
