Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Muriel JACQUOT"'
Autor:
Eleanor Boot, Andrew Levy, Giuliano Gaeta, Natalie Gunasekara, Emilia Parkkinen, Emily Kontaris, Muriel Jacquot, Ilias Tachtsidis
Publikováno v:
Frontiers in Neuroscience, Vol 18 (2024)
Olfaction is understudied in neuroimaging research compared to other senses, but there is growing evidence of its therapeutic benefits on mood and well-being. Olfactory imagery can provide similar health benefits as olfactory interventions. Harnessin
Externí odkaz:
https://doaj.org/article/a3c86a4370e747a0a861834175030544
Publikováno v:
Frontiers in Psychology, Vol 11 (2020)
Several studies have shown a significant relationship between smelling and olfactory imagery abilities. The primary aim of the present study was to validate a French version of the Vividness of Olfactory Imagery Questionnaire (VOIQ). The secondary ai
Externí odkaz:
https://doaj.org/article/195267a0fba045db9dd598a73f2097f1
Autor:
Citlalli Celeste GONZÁLEZ ARICEAGA, Muhammad Inam AFZAL, Muhammad UMER, Syed Muhammad USMAN SHAH, Haroon AHMED, Muriel JACQUOT, Catherine CAILLIEZ-GRIMAL
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 255-260 (2018)
Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. T
Externí odkaz:
https://doaj.org/article/d93b1595d7164a0b951f551565405ff8
Autor:
Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Azmat Ullah, Arturo Hernández-Montes, Eleazar Aguirre-Mandujano, Abraham Villegas de Gante, Muriel Jacquot, Catherine Cailliez-Grimal
Publikováno v:
Foods, Vol 8, Iss 10, p 509 (2019)
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, th
Externí odkaz:
https://doaj.org/article/91b9fa075d1244029d266906d87ed32f
Autor:
Catherine Cailliez-Grimal, Fahed Parvaiz, Eleazar Aguirre-Mandujano, Kaleem Imdad, Muriel Jacquot, Muhammad Inam Afzal, Azmat Ullah, Shabbar Abbas, Abid Aslam Maan, Arturo Hernández-Montes, Haroon Ahmad, Muhammad Sajjad, Muhammad Kashif Iqbal Khan, Muhammad Umer, Citlalli Celeste González Ariceaga, Muhammad Imran, Abraham Villegas de Gante
Publikováno v:
Foods
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 509 (2019)
Foods, MDPI, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 509 (2019)
Foods, MDPI, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩
International audience; Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39deb4ee2d04d0bb6bc4f6a8775d3bc9
http://europepmc.org/articles/PMC6836072
http://europepmc.org/articles/PMC6836072
Publikováno v:
Chemosensory Perception. 9:79-93
In the present study, we explore the existence of cross-cultural differences in odour-colour correspondences between two European countries with geographic proximity and shared history: England and France. Moreover, we test whether a single chromatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1552f1b21dd3c8ea25046cef845ddc47
https://doi.org/10.1007/s12078-016-9209-z
https://doi.org/10.1007/s12078-016-9209-z
Autor:
Muriel Jacquot, Andy T. Woods, Mariko Kikutani, Charles Spence, Xiaoang Wan, Klemens Knoeferle
Publikováno v:
Journal of Sensory Studies. 31:233-244
The present online study was designed to investigate whether the expected flavor associated with a colored beverage is affected by the type of receptacle in which the drink is presented. More than 400 participants from France, Japan and Norway viewed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b314fd47e75b8f4a8139b069f850d871
https://doi.org/10.1111/joss.12206
https://doi.org/10.1111/joss.12206
Publikováno v:
Food Quality and Preference. 49:33-41
The olfactory and visual sensory systems appear to share robust and consistent associations. It is well known that culture specific experiences with odors may influence different aspects of odor perception such as intensity, pleasantness or edibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f91e3b8799d3e4bd5426b76aaad92801
https://doi.org/10.1016/j.foodqual.2015.11.002
https://doi.org/10.1016/j.foodqual.2015.11.002
Autor:
Muriel Jacquot, Catherine Cailliez-Grimal, Muhammad Umer, Muhammad Inam Afzal, Haroon Ahmad, Syed Muhammad Usman Shah, Citlalli Celeste González Ariceaga
Publikováno v:
Czech Journal of Food Sciences
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
International audience; Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce usef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da169b4871b7d45edad78c4010b3414e
https://hal.univ-lorraine.fr/hal-03208601
https://hal.univ-lorraine.fr/hal-03208601
Autor:
Muhammad Javeed Akhtar, Muriel Jacquot, Majid Jamshidian, Stéphane Desobry, Elmira Arab-Tehrany, Muhammad Imran
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.420-427. ⟨10.1016/j.foodhyd.2012.10.008⟩
Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.420-427. ⟨10.1016/j.foodhyd.2012.10.008⟩
International audience; Betacyanins used as natural red color (NRC) are known as antioxidants. The present paper was focused on their effect on physicochemical properties of hydroxypropyl methylcellulose (HPMC) films. All the films were evaluated for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6995698d9d14d780dd25f7a00e5170d
https://doi.org/10.1016/j.foodhyd.2012.10.008
https://doi.org/10.1016/j.foodhyd.2012.10.008