Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Hélène Brignot"'
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100192- (2024)
The link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRP
Externí odkaz:
https://doaj.org/article/6c6415700ad84fccb729713812c3d89a
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
Publikováno v:
Molecules, Vol 27, Iss 5, p 1617 (2022)
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringe
Externí odkaz:
https://doaj.org/article/ade1db9558bd4fbbb4567cd18fa31b06
Autor:
Philippe Besnard, Jeffrey E. Christensen, Hélène Brignot, Arnaud Bernard, Patricia Passilly-Degrace, Sophie Nicklaus, Jean-Paul Pais de Barros, Xavier Collet, Benjamin Lelouvier, Florence Servant, Vincent Blasco-Baque, Bruno Verges, Laurent Lagrost, Gilles Feron, Rémy Burcelin
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-15 (2018)
Abstract Some obese subjects overeat lipid-rich foods. The origin of this eating behavior is unknown. We have here tested the hypothesis that these subjects could be characterized by an impaired fatty taste sensitivity linked to a change in the gusta
Externí odkaz:
https://doaj.org/article/cc05726321ae4cad90ddb6bf339dc04b
Autor:
Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré, Elisabeth Guichard, Olivier Berdeaux
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-9 (2017)
Abstract Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly compose
Externí odkaz:
https://doaj.org/article/5cc2114d3a8c4833965aee9d61c079a8
Autor:
Gilles Feron, Hélène Brignot
Publikováno v:
Cahiers de Nutrition et de Diététique. 56:234-248
Resume Le gout est l’image sensorielle produite par le cerveau lorsqu’il recoit les informations provenant des 5 sens. La vue, l’ouie, l’odorat et le toucher apportent les premiers signaux puis, lorsque l’aliment est mis en bouche, de nombr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00c83eafe7df7bc2913e9b4956ca1bab
https://doi.org/10.1016/j.cnd.2021.04.005
https://doi.org/10.1016/j.cnd.2021.04.005
Autor:
Mathieu Schwartz, Hélène Brignot, Gilles Feron, Thomas Hummel, Yunmeng Zhu, Dorothee von Koskull, Jean-Marie Heydel, Frédéric Lirussi, Francis Canon, Fabrice Neiers
Publikováno v:
Food Chemistry. 386:132798
The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, includ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6729dd13ee7d1efeadecfcbafee1b7
https://doi.org/10.1016/j.foodchem.2022.132798
https://doi.org/10.1016/j.foodchem.2022.132798
Autor:
Fabrice Neiers, Gilles Feron, Hélène Brignot, Thomas Hummel, Yunmeng Zhu, Dorothee Von Koskull
Publikováno v:
Clinical Otolaryngology
Clinical Otolaryngology, Wiley-Blackwell, 2021, 46 (3), pp.538-545. ⟨10.1111/COA.13705⟩
Clinical Otolaryngology, Wiley-Blackwell, 2021, 46 (3), pp.538-545. ⟨10.1111/COA.13705⟩
International audience; OBJECTIVE: The aim of the pilot study was to explore which of the salivary parameters best reflects improvement or deterioration of taste function. METHODS: A total of 14 patients were included. Taste ability was measured usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e9813d44a708a8f68a130bf4cd29ad
https://hal.inrae.fr/hal-03131296
https://hal.inrae.fr/hal-03131296
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been documented. The aim of the present work was to evaluate sensitivity to astringency as a fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6291ba24016e99432b38b6cdb0fc538e
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242c38c8269b09b9967fffe51ed9ac2a
https://pubmed.ncbi.nlm.nih.gov/33682421
https://pubmed.ncbi.nlm.nih.gov/33682421