Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Martine Morzel"'
Autor:
Abeer Shaalan, Sunjae Lee, Catherine Feart, Esther Garcia-Esquinas, David Gomez-Cabrero, Esther Lopez-Garcia, Martine Morzel, Eric Neyraud, Fernando Rodriguez-Artalejo, Ricarda Streich, Gordon Proctor
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The Mediterranean diet (MedDiet) represents the traditional food consumption patterns of people living in countries bordering the Mediterranean Sea and is associated with a reduced incidence of obesity and type-2 diabetes mellitus (T2DM). The objecti
Externí odkaz:
https://doaj.org/article/d400fc8b98d04b55995d5d5f615e650c
Autor:
Caroline Méjean, Martine Morzel, Eric Neyraud, Sylvie Issanchou, Christophe Martin, Sophie Bozonnet, Christine Urbano, Pascal Schlich, Serge Hercberg, Sandrine Péneau, Gilles Feron
Publikováno v:
PLoS ONE, Vol 10, Iss 9, p e0137473 (2015)
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary f
Externí odkaz:
https://doaj.org/article/3a338056a7b74389988f9d7b658cb7e5
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:6317-6327
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of
Publikováno v:
Food Research International. 169:112818
Autor:
Maja Musse, Steven Le Feunteun, Guylaine Collewet, Mattéi Ravilly, Stéphane Quellec, Jordane Ossemond, Martine Morzel, Sylvain Challois, Françoise Nau, Tiphaine Lucas
Publikováno v:
Food Research International. 169:112821
Autor:
David Gomez-Cabrero, Gordon Proctor, Pauline Bros, Romane Di Biagio, Thierry Sayd, Eric Neyraud, Esther Lopez-Garcia, Christophe Chambon, Catherine Féart, Fernando Rodríguez-Artalejo, Perrine André, Martine Morzel, Esther García-Esquinas, Frank Hyvrier
Publikováno v:
European Journal of Nutrition
European Journal of Nutrition, Springer Verlag, 2021, 60, pp.4331-4344. ⟨10.1007/s00394-021-02584-2⟩
European Journal of Nutrition, 2021, 60, pp.4331-4344. ⟨10.1007/s00394-021-02584-2⟩
European Journal of Nutrition, Springer Verlag, 2021, 60, pp.4331-4344. ⟨10.1007/s00394-021-02584-2⟩
European Journal of Nutrition, 2021, 60, pp.4331-4344. ⟨10.1007/s00394-021-02584-2⟩
International audience; Purpose : Objective markers of usual diet are of interest as alternative or validating tools in nutritional epidemiology research. The main purpose of the work was to assess whether saliva protein composition can reflect dieta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e79df4d272984bee432844741b3e71c2
http://hdl.handle.net/20.500.12278/94974
http://hdl.handle.net/20.500.12278/94974
Autor:
Eric Neyraud, Martine Morzel
Publikováno v:
Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 2019, 50 (1), pp.19-26. ⟨10.1111/jtxs.12363⟩
Journal of Texture Studies, Wiley-Blackwell, 2019, 50 (1), pp.19-26. ⟨10.1111/jtxs.12363⟩
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composi
Autor:
Fernando Rodríguez-Artalejo, Eric Neyraud, Gordon Proctor, Bénédicte Driollet, Perrine André, Martine Morzel, Esther García-Esquinas, Catherine Féart, Esther Lopez-Garcia, David Gomez-Cabrero
Publikováno v:
International Journal of Epidemiology
International Journal of Epidemiology, Oxford University Press (OUP), 2020, 49 (5), pp.1582-1590. ⟨10.1093/ije/dyaa103⟩
International Journal of Epidemiology, Oxford University Press (OUP), 2020, 49 (5), pp.1582-1590. ⟨10.1093/ije/dyaa103⟩
Background There is growing evidence that the Mediterranean (Medi) diet may lower the risk of type 2 diabetes mellitus (T2DM). Whether this association is due to the Medi diet by itself or is mediated by a diet-associated lower rate of overweight is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaae250b5214bb583e0d8361a96388a2
https://hal.archives-ouvertes.fr/hal-02969294
https://hal.archives-ouvertes.fr/hal-02969294
Autor:
Martine Morzel, Sarah Ployon, Marine Brulé, E. N. Aybeke, Eric Lesniewska, Francis Canon, Brice De Fonseca, Eric Bourillot
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2019, 35 (39), pp.12647-12655. ⟨10.1021/acs.langmuir.9b01979⟩
Langmuir, American Chemical Society, 2019, 35 (39), pp.12647-12655. ⟨10.1021/acs.langmuir.9b01979⟩
International audience; The mucosal pellicle, also called salivary pellicle, is a thin biological layer made of salivary and epithelial constituents, lining oral mucosae. It contributes to their protection against microbiological, chemical, or mechan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1f731b3781f88adee7db2faf3c28dbc
https://hal.archives-ouvertes.fr/hal-02405320
https://hal.archives-ouvertes.fr/hal-02405320
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2020, 318, pp.126468. ⟨10.1016/j.foodchem.2020.126468⟩
Food Chemistry, Elsevier, 2020, 318, pp.126468. ⟨10.1016/j.foodchem.2020.126468⟩
International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical