Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Clément Nivet"'
Autor:
Clément Nivet, Irma Custovic, Laure Avoscan, Floris J. Bikker, Aline Bonnotte, Eric Bourillot, Loïc Briand, Hélène Brignot, Jean-Marie Heydel, Noémie Herrmann, Mélanie Lelièvre, Eric Lesniewska, Fabrice Neiers, Olivier Piétrement, Mathieu Schwartz, Christine Belloir, Francis Canon
Publikováno v:
Biomedicines, Vol 12, Iss 1, p 139 (2024)
The mucosal pellicle (MP) is a biological film protecting the oral mucosa. It is composed of bounded salivary proteins and transmembrane mucin MUC1 expressed by oral epithelial cells. Previous research indicates that MUC1 expression enhances the bind
Externí odkaz:
https://doaj.org/article/19b31da82fa44dec8451969a4469bd14
Autor:
Valentin Boichot, Mariam Muradova, Clément Nivet, Alena Proskura, Jean-Marie Heydel, Marie-Chantal Canivenc-Lavier, Francis Canon, Fabrice Neiers, Mathieu Schwartz
Publikováno v:
Frontiers in Food Science and Technology. 2
The sensory perception of food is a complex phenomenon involving the integration of different stimuli (aroma, taste, trigeminal sensations, texture and visual). Flavor compounds activate odorant, taste and trigeminal chemoreceptors, generating a depo
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