Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Genica Lawrence"'
Autor:
Vanessa Méril-Mamert, Alejandro Ponce-Mora, Muriel Sylvestre, Genica Lawrence, Eloy Bejarano, Gerardo Cebrián-Torrejón
Publikováno v:
Plants, Vol 11, Iss 10, p 1360 (2022)
Diabetes mellitus (DM) is a group of metabolic disorders characterized by hyperglycemia, insulin insufficiency or insulin resistance, and many issues, including vascular complications, glycative stress and lipid metabolism dysregulation. Natural prod
Externí odkaz:
https://doaj.org/article/b117404a4903407baaa2eb28fe2c7241
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2017, 57, pp.8-16. ⟨10.1016/j.foodqual.2016.11.005⟩
Food Quality and Preference, Elsevier, 2017, 57, pp.8-16. ⟨10.1016/j.foodqual.2016.11.005⟩
“Mixed Profiling” (MP) is a descriptive profiling combining a pre-established list of descriptors scored by all tasters and the possibility for each panellist to add free descriptors. All the descriptors, free or not, are rated on an intensity sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dffc7431f8bdf44616b9d4defba54557
https://hal.archives-ouvertes.fr/hal-01606011
https://hal.archives-ouvertes.fr/hal-01606011
Autor:
Isabelle Maître, Ronan Symoneaux, M. Maestrojuan, Genica Lawrence, Emira Mehinagic, F. Brossaud
Publikováno v:
Food Quality and Preference. 30:145-155
In this study, we adapt the free comments method to a professional wine panel and compare it with the classical profiling method. Indeed, the methods classically used for sensory analysis appear to be poorly suited to a professional wine panel, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38f40a4c1ef6f924d474073e460bcf71
https://doi.org/10.1016/j.foodqual.2013.04.005
https://doi.org/10.1016/j.foodqual.2013.04.005
Publikováno v:
Food Quality and Preference 3 (20), 241-248. (2009)
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20 (3), pp.241-248. ⟨10.1016/j.foodqual.2008.10.004⟩
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20 (3), pp.241-248. ⟨10.1016/j.foodqual.2008.10.004⟩
International audience; This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ceb7cc0991b5f2b16d4b41066c4b6fa6
https://doi.org/10.1016/j.foodqual.2008.10.004
https://doi.org/10.1016/j.foodqual.2008.10.004
In vivo sodium release related to salty perception during eating model cheeses of different textures
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2008, 18 (9), pp.956-963. ⟨10.1016/j.idairyj.2008.03.015⟩
International Dairy Journal, Elsevier, 2008, 18 (9), pp.956-963. ⟨10.1016/j.idairyj.2008.03.015⟩
International audience; The objective of this study was to determine to what extent the ratio of fat/water, fat/protein or water/protein concentrations and texture may influence the release of sodium, saltiness perception and chewing behaviour during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a5530d6f248c274e9e524f96f4c1f58
https://doi.org/10.1016/j.idairyj.2008.03.015
https://doi.org/10.1016/j.idairyj.2008.03.015
Autor:
Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Elisabeth Guichard, Lauriane Boisard, Christian Salles, Nizar Nasri
Publikováno v:
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p
245. National Meeting of the American Chemical Society (ACS)
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Abstracts of Papers of the American Chemical Society
Abstracts of Papers of the American Chemical Society, American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD
ACS, Advances in the Generation and Integration of Food Sensation and Cognition
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States. 2013
ACS Symposium Series ISBN: 9780841230699
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p., 2013
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ACS-American Chemical Society, 245, 2013, Abstracts of Papers of the American Chemical Society
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p
(245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. 〈10.1021/bk-2015-1191.ch003〉
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p
245. National Meeting of the American Chemical Society (ACS)
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Abstracts of Papers of the American Chemical Society
Abstracts of Papers of the American Chemical Society, American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD
ACS, Advances in the Generation and Integration of Food Sensation and Cognition
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩
ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States. 2013
ACS Symposium Series ISBN: 9780841230699
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p., 2013
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ACS-American Chemical Society, 245, 2013, Abstracts of Papers of the American Chemical Society
5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p
(245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. 〈10.1021/bk-2015-1191.ch003〉
A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baf499abe47bf997a44edd9d12f7e72d
https://hal.archives-ouvertes.fr/hal-01512082
https://hal.archives-ouvertes.fr/hal-01512082
Autor:
Christine Achilleos, Chantal Septier, Genica Lawrence, Christian Salles, Solange Buchin, Florence Bérodier, Philippe Courcoux
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (21), pp.5287-5298. ⟨10.1021/jf204434t⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (21), pp.5287-5298. 〈10.1021/jf204434t〉
Journal of Agricultural and Food Chemistry 21 (60), 5287–5298. (2012)
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (21), pp.5287-5298. ⟨10.1021/jf204434t⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (21), pp.5287-5298. 〈10.1021/jf204434t〉
Journal of Agricultural and Food Chemistry 21 (60), 5287–5298. (2012)
Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a91f7c5b0ca029aabebb070adfc8cfd
https://hal.archives-ouvertes.fr/hal-01222899
https://hal.archives-ouvertes.fr/hal-01222899
Autor:
Olivier Palicki, Thierry Thomas-Danguin, Chantal Septier, Genica Lawrence, Johanneke Busch, Christian Salles
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2011, 21 (2), pp.103-110. ⟨10.1016/j.idairyj.2010.09.005⟩
International Dairy Journal, Elsevier, 2011, 21 (2), pp.103-110. ⟨10.1016/j.idairyj.2010.09.005⟩
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7af4e599003494f6831a668654b3aa9
https://hal.inrae.fr/hal-02647298
https://hal.inrae.fr/hal-02647298