Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Gilles Fromentin"'
Publikováno v:
Frontiers in Nutrition, Vol 4 (2017)
Externí odkaz:
https://doaj.org/article/cc80dabddebc4433aa180c9c2bead2cd
Autor:
Nachiket A Nadkarni, Catherine Chaumontet, Dalila Azzout-Marniche, Julien Piedcoq, Gilles Fromentin, Daniel Tomé, Patrick C Even
Publikováno v:
PLoS ONE, Vol 8, Iss 7, p e68436 (2013)
BACKGROUND: Sensitivity to obesity is highly variable in humans, and rats fed a high fat diet (HFD) are used as a model of this inhomogeneity. Energy expenditure components (basal metabolism, thermic effect of feeding, activity) and variations in sub
Externí odkaz:
https://doaj.org/article/9148eb9192694f159d55ce3eaf4da1e8
Autor:
Magdalena Stepien, Claire Gaudichon, Gilles Fromentin, Patrick Even, Daniel Tomé, Dalila Azzout-Marniche
Publikováno v:
PLoS ONE, Vol 6, Iss 2, p e14664 (2011)
High protein (HP) diet could serve as a good strategy against obesity, provoking the changes in energy metabolic pathways. However, those modifications differ during a dietary adaptation. To better understand the mechanisms involved in effect of high
Externí odkaz:
https://doaj.org/article/3a640894cefa4d51bc1d0f086237a1db
Autor:
Magdalena Stepien, Claire Gaudichon, Gilles Fromentin, Patrick Even, Daniel Tomé, Dalila Azzout-Marniche
Publikováno v:
PLoS ONE, Vol 6, Iss 3 (2011)
Externí odkaz:
https://doaj.org/article/ed287ff66f9d4ff984450e04d7b1984d
Autor:
Jessica Schwarz, Jasmine Burguet, Olivier Rampin, Gilles Fromentin, Philippe Andrey, Daniel Tomé, Yves Maurin, Nicolas Darcel
Publikováno v:
PLoS ONE, Vol 5, Iss 2, p e8974 (2010)
BACKGROUND: The caudal brainstem plays an important role in short-term satiation and in the control of meal termination. Meal-related stimuli sensed by the gastrointestinal (GI) tract are transmitted to the area postrema (AP) via the bloodstream, or
Externí odkaz:
https://doaj.org/article/f18ac2b09af946aa94c97fc0c9d831a3
Autor:
Nicolas, Darcel, Gilles, Fromentin, Helen E., Raybould *, Sylvette, Gougis, Dorothy W., Gietzen *, Daniel, Tomé
Publikováno v:
In The Journal of Nutrition June 2005 135(6):1486-1490
Autor:
Catherine Chaumontet, Nadezda Khodorova, Daniel Tomé, Dalila Azzout-Marniche, Gilles Fromentin, Claire Gaudichon, Patrick C. Even, Julien Piedcoq
Publikováno v:
Journal of Nutrition
Journal of Nutrition, American Society for Nutrition, 2019, 149 (2), pp.270-279. ⟨10.1093/jn/nxy262⟩
Journal of Nutrition, American Society for Nutrition, 2019, 149 (2), pp.270-279. ⟨10.1093/jn/nxy262⟩
International audience; BackgroundWe have reported large differences in adiposity (fat mass/body weight) gain between rats fed a low-fat, high-starch diet, leading to their classification into carbohydrate “sensitive” and “resistant” rats. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8610c1735c7be05f5c5c0dbafd9df3a6
https://hal.archives-ouvertes.fr/hal-02346708
https://hal.archives-ouvertes.fr/hal-02346708
Autor:
Marion Oberli, Daniel Tomé, Francine Walker, Nadezda Khodorova, Annaïg Lan, Véronique Santé-Lhoutellier, Gilles Fromentin, Julien Piedcoq, François Blachier, Claire Gaudichon, Anne-Marie Davila
Publikováno v:
Journal of Nutrition
Journal of Nutrition, American Society for Nutrition, 2016, 146, pp.1506-1513. ⟨10.3945/jn.116.230839⟩
Journal of Nutrition, American Society for Nutrition, 2016, 146 (8), pp.1506-1513. ⟨10.3945/jn.116.230839⟩
Journal of Nutrition, American Society for Nutrition, 2016, 146, pp.1506-1513. ⟨10.3945/jn.116.230839⟩
Journal of Nutrition, American Society for Nutrition, 2016, 146 (8), pp.1506-1513. ⟨10.3945/jn.116.230839⟩
Background: Cooking may impair meat protein digestibility. When undigested proteins are fermented by the colon microbiota, they can generate compounds that potentially are harmful to the mucosa. Objectives: This study addressed the effects of typical
Autor:
François Blachier, Marion Oberli, Claire Gaudichon, Gilles Fromentin, Martin Beaumont, Steven Le Feunteun, Damien J.L. Mat, Fabienne Devime, Catherine Chaumontet, Camille Michon, Isabelle Souchon, Daniel Tomé, Daphné Jaoui, Sandy Laurent, Marion Leclerc, Anne-Marie Davila, Veronique Douard
Publikováno v:
Molecular Nutrition and Food Research 2 (62), . (2018)
Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2018, 62 (2), pp.1700570. ⟨10.1002/mnfr.201700570⟩
Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2018, 62 (2), pp.1700570. ⟨10.1002/mnfr.201700570⟩
International audience; ScopeFood structure is a key factor controlling digestion and nutrient absorption. We test the hypothesis that protein emulsion structure in the diet may affect digestive and absorptive processes.Methods & ResultsRats (n = 40)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b224489607cd3049236c47ea3b6635f
http://prodinra.inra.fr/record/410120
http://prodinra.inra.fr/record/410120
Autor:
Jean-Marie Bonny, Gil Morrot, Abdlatif Benmoussa, Daniel Tomé, Nachiket A. Nadkarni, Nicolas Darcel, Olga Davidenko, Gilles Fromentin, Béatrice Claise, Betty Jean
Publikováno v:
NeuroImage
NeuroImage, 2018, 183, pp.37-46. ⟨10.1016/j.neuroimage.2018.07.058⟩
NeuroImage, Elsevier, 2018, 183, pp.37-46. ⟨10.1016/j.neuroimage.2018.07.058⟩
NeuroImage, 2018, 183, pp.37-46. ⟨10.1016/j.neuroimage.2018.07.058⟩
NeuroImage, Elsevier, 2018, 183, pp.37-46. ⟨10.1016/j.neuroimage.2018.07.058⟩
International audience; External information can modify the subjective value of a tasted stimulus, but little is known about neural mechanisms underlying these behavioral modifications. This study used flavored drinks to produce variable degrees of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e450e8cd786d2af3042771ffcc95aad1
https://hal.inrae.fr/hal-02628816/document
https://hal.inrae.fr/hal-02628816/document