Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Elizabeth A. Sattely-Miller"'
Publikováno v:
Food Quality and Preference. 18:405-415
The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c57afa9d58ee030a6907d17db3ccc597
https://doi.org/10.1016/j.foodqual.2006.04.007
https://doi.org/10.1016/j.foodqual.2006.04.007
Autor:
Susan S. Schiffman, Kathleen A. Welsh-Bohmer, Elizabeth A. Sattely-Miller, Jennifer Zervakis, Brevick G. Graham
Publikováno v:
Neurobiology of Aging. 23:397-404
The purpose of the study was to determine whether there are chemosensory and neuropsychological changes that predate the onset of Alzheimer's disease in individuals at enhanced risk of developing the condition. To study this question, a unique sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef118800e2114da6733e2f218be38f0e
https://doi.org/10.1016/s0197-4580(01)00337-2
https://doi.org/10.1016/s0197-4580(01)00337-2
Autor:
Barbara J. Booth, Brevick G. Graham, Elizabeth A. Sattely-Miller, Kernon M. Gibes, Susan S. Schiffman
Publikováno v:
Chemical Senses. 25:131-140
The purpose of the present study was to determine the degree of synergism of sweet taste among ternary mixtures of 14 sweeteners. A trained panel evaluated ternary mixtures of 14 sweeteners varying in chemical structure and type. The ternary mixtures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf568a0b3af1fbc4176ce6b2359f574
https://doi.org/10.1093/chemse/25.2.131
https://doi.org/10.1093/chemse/25.2.131
Autor:
Elizabeth A. Sattely-Miller, Barbara J. Booth, Susan S. Schiffman, Brevick G. Graham, Kernon M. Gibes
Publikováno v:
Chemical Senses. 24:439-447
The purpose of this study was to determine the degree to which the sodium salt of +/-2-(4-methoxyphenoxy)propanoic acid (Na-PMP) reduced sweet intensity ratings of 15 sweeteners in mixtures. Na-PMP has been approved for use in confectionary/frostings
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::259a24d013f2c7c5151c751663a50b8c
https://doi.org/10.1093/chemse/24.4.439
https://doi.org/10.1093/chemse/24.4.439
Publikováno v:
Physiology & Behavior. 66:183-191
Use of medications is a major factor that contributes to taste losses in the elderly. Epidemiological studies suggest that community-dwelling elderly over the age of 65 use an average of 2.9 to 3.7 medications, and this number increases significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17d165f3fe290a1a55ab29e299d1aa0c
https://doi.org/10.1016/s0031-9384(98)00263-7
https://doi.org/10.1016/s0031-9384(98)00263-7
Publikováno v:
Annals of the New York Academy of Sciences. 855:732-737
The taste of six psychotropic drugs (amitriptyline HCl, clomipramine HCl, desipramine HCl, imipramine HCl, doxepin HCl, and trifluoperazine HCl) can be detected at concentrations of 0.1 mM or less in both young and elderly individuals. At concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4019b3459b9f36d909dd7c992426ea20
https://doi.org/10.1111/j.1749-6632.1998.tb10652.x
https://doi.org/10.1111/j.1749-6632.1998.tb10652.x
Publikováno v:
Current Directions in Psychological Science. 7:137-143
a variety of medical conditions, in cluding obesity, diabetes, cardio vascular disease, hypertension, cancer, and gallbladder disease (Kuller, 1997). National guidelines urge Americans to lower the fat in their diets (from the current aver age of 34%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b754a4fe1d6ea8da15db9352cc5810da
https://doi.org/10.1111/1467-8721.ep10836808
https://doi.org/10.1111/1467-8721.ep10836808
Autor:
Elizabeth A. Sattely-Miller, Susan S. Schiffman, B.T. Carr, Brevick G. Graham, M L Losee, B J Booth, Zoe S. Warwick, S D Pecore
Publikováno v:
Physiology & Behavior. 55:547-559
Repeated exposure to a tastant often leads to a decrease in magnitude of the perceived intensity; this phenomenon is termed adaptation. The purpose of this study was to determine the degree of adaptation of the sweet response for a variety of sweeten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::720d5f772bdbb62897830388a8c06038
https://doi.org/10.1016/0031-9384(94)90116-3
https://doi.org/10.1016/0031-9384(94)90116-3
Publikováno v:
Sweetness and Sweeteners ISBN: 9780841274327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f6bb1bf7fb66016502e5048a983fd97
https://doi.org/10.1021/bk-2008-0979.ch033
https://doi.org/10.1021/bk-2008-0979.ch033
Autor:
W. Wayne Stargel, Jennifer Zervakis, Susan S. Schiffman, Harriett H. Butchko, Brevick G. Graham, Elizabeth A. Sattely-Miller
Publikováno v:
Chemical senses. 28(3)
The purpose of the present study was to determine the effect of repeated presentation of the same sweet stimulus on sweetness intensity ratings. The sweet stimuli tested in this study were binary and ternary blends of 14 sweeteners that varied widely
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e7306d9e00cf4e650215b451dfeca22
https://pubmed.ncbi.nlm.nih.gov/12714444
https://pubmed.ncbi.nlm.nih.gov/12714444