Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Nicolas Godinot"'
Autor:
Laura L Wilkinson, Danielle Ferriday, Matthew L Bosworth, Nicolas Godinot, Nathalie Martin, Peter J Rogers, Jeffrey M Brunstrom
Publikováno v:
PLoS ONE, Vol 11, Iss 2, p e0147603 (2016)
Deliberately eating at a slower pace promotes satiation and eating quickly has been associated with a higher body mass index. Therefore, understanding factors that affect eating rate should be given high priority. Eating rate is affected by the physi
Externí odkaz:
https://doaj.org/article/303570663ef9407daf2850bfbfbdd9db
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 461-466 (2012)
Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the
Externí odkaz:
https://doaj.org/article/091a112f1bcd43f8869654135daa3fc9
Autor:
Ulrich K Genick, Zoltán Kutalik, Mirko Ledda, Maria C Souza Destito, Milena M Souza, Cintia A Cirillo, Nicolas Godinot, Nathalie Martin, Edgard Morya, Koichi Sameshima, Sven Bergmann, Johannes le Coutre
Publikováno v:
PLoS ONE, Vol 6, Iss 11, p e27745 (2011)
Natural genetic variation can have a pronounced influence on human taste perception, which in turn may influence food preference and dietary choice. Genome-wide association studies represent a powerful tool to understand this influence. To help optim
Externí odkaz:
https://doaj.org/article/77205126551d4158baa0e2d203c66860
Autor:
Gil Oliveira, Nicolas Godinot, Eric Sanchez, Catherine Bonnat, Simon Morard, Sandro Dall’Aglio
Publikováno v:
Lecture Notes in Computer Science ISBN: 9783031221231
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbbfdef99d447afd59373e135af341f
https://doi.org/10.1007/978-3-031-22124-8_3
https://doi.org/10.1007/978-3-031-22124-8_3
Autor:
Francine Lenfant, Nicolas Godinot, Aurore Ferrage, Lisa R. Fries, David Labbe, Nathalie Martin
Publikováno v:
Nutrients
Volume 10
Issue 10
Nutrients, Vol 10, Iss 10, p 1544 (2018)
Volume 10
Issue 10
Nutrients, Vol 10, Iss 10, p 1544 (2018)
Research has shown that people consume more food when offered larger portions, and that reducing exposure to large food portions and packages could decrease the average daily energy consumed. In this context, our aim is to develop strategies to promo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28cbbad3d2f55ffabf1fed2f5d43b87f
https://pubmed.ncbi.nlm.nih.gov/30347636
https://pubmed.ncbi.nlm.nih.gov/30347636
Publikováno v:
International Journal of Food Science & Technology. 44:1939-1949
P>The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8145043ee7e7aadecbd57f18f88db6f
https://doi.org/10.1111/j.1365-2621.2009.02007.x
https://doi.org/10.1111/j.1365-2621.2009.02007.x
Autor:
Nicolas Antille, Nicolas Godinot, Coralie Keller, Peter Raspor, Marcel-Alexandre Juillerat, Urska Pivk
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:1058-1064
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distributio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10bac48ec53eb7cf60709ee3360df754
https://doi.org/10.1021/jf072264b
https://doi.org/10.1021/jf072264b
Autor:
Danielle, Ferriday, Matthew L, Bosworth, Samantha, Lai, Nicolas, Godinot, Nathalie, Martin, Ashley A, Martin, Peter J, Rogers, Jeffrey M, Brunstrom
Publikováno v:
Physiology & Behavior
Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::983051cef5c02983cab548b66285c132
https://pubmed.ncbi.nlm.nih.gov/26143189
https://pubmed.ncbi.nlm.nih.gov/26143189
Autor:
Nicolas Godinot, Matthew L Bosworth, Jeffrey M. Brunstrom, Peter J. Rogers, D. Ferriday, A. Ciborowska, Nathalie Martin, Natalie R Evans
Publikováno v:
Appetite. 107:681
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45ef3b7dad20c1aa5b5b003cbdd77b25
https://doi.org/10.1016/j.appet.2016.08.037
https://doi.org/10.1016/j.appet.2016.08.037
Publikováno v:
Intellectica. Revue de l'Association pour la Recherche Cognitive. 24:85-107
Representations of olfactory space : from receptors to perception. Non expert subjects have acquired the ability to describe precisely their visual or auditory perceptions but their description of smells are usually short. In some case they name the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::948bb3ddc777101fddd82437572b8ed2
https://doi.org/10.3406/intel.1997.1548
https://doi.org/10.3406/intel.1997.1548