Výsledky vyhledávání - "Rana, Mounayar"

Akademický článek

Breakfast Intake and Factors Associated with Adherence to the Mediterranean Diet among Lebanese High School Adolescents

Autor: Rana Mounayar, Rana Jreij, Jennifer Hachem, Frida Abboud, Maya Tueni

Publikováno v: Journal of Nutrition and Metabolism, Vol 2019 (2019)

The Mediterranean diet has shown to have positive health impacts on metabolic diseases and cognitive performance. However, Mediterranean countries have witnessed a decreased adherence during the past years and the adoption of a more westernized dieta

Externí odkaz: https://doaj.org/article/9488df7c03ad42589b2df2551028ebbf

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Autor: Donald S. Mottram, Jennifer A. Scott, Orla B. Kennedy, Margot Gosney, Rana Mounayar, Chutipapha Suwankanit, Heston Blumenthal, Lisa Methven, Maria Dermiki

Publikováno v: Journal of the Science of Food and Agriculture. 93:3312-3321

BACKGROUND: Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5’-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f716456688d2c0ac13a4f99b51fd7f5d
https://doi.org/10.1002/jsfa.6177

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Nutri-metabolomics applied to taste perception phenotype: Human subjects with high and low sensitivity to taste of fat differ in salivary response to oleic acid

Autor: Géraldine Lucchi, Eric Neyraud, Marie Tremblay-Franco, Gilles Feron, Martine Morzel, Cécile Canlet, Hélène Brignot, Patrick Ducoroy, Rana Mounayar

Publikováno v: OMICS
OMICS, Mary Ann Liebert, 2014, 18 (11), pp.666-672. ⟨10.1089/omi.2014.0108⟩
OMICS, Mary Ann Liebert, 2014, 18 (11), pp.666-672. 〈10.1089/omi.2014.0108〉
OMICS, 2014, 18 (11), pp.666-672. ⟨10.1089/omi.2014.0108⟩

Saliva has different functions in the mouth and is involved, for example, in taste perception. Saliva composition can also be modified rapidly by taste stimulation. It remains unclear, however, whether the perceived intensity of a tastant may modulat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34d1a126ca5d02ed681cbe9d53ac8bed
https://hal.archives-ouvertes.fr/hal-01211087

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Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach

Autor: Hélène Brignot, Marie Tremblay-Franco, Rana Mounayar, Patrick Ducoroy, Martine Morzel, Cécile Canlet, Géraldine Lucchi, Eric Neyraud, Gilles Feron

Publikováno v: Metabolomics
Metabolomics, Springer Verlag, 2014, 10 (4), pp.688-696. ⟨10.1007/s11306-013-0602-1⟩
Metabolomics, Springer Verlag, 2014, 10 (4), pp.688-696. 〈10.1007/s11306-013-0602-1〉

International audience; Saliva is a biological fluid playing numerous roles in the oral cavity and increasingly considered as a source of markers. The role of saliva in sensory perception has been known for years but it is only recently that its pote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f51277e22517f2bf23174b36ab54f48f
https://hal.archives-ouvertes.fr/hal-01211077

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Oral fat sensitivity in humans: links to saliva composition before and after stimulation by oleic acid

Autor: Gilles Feron, Chantal Septier, Eric Neyraud, Claire Chabanet, Rana Mounayar

Publikováno v: Chemosensory Perception
Chemosensory Perception, 2013, 6 (3), pp.118-126. 〈10.1007/s12078-013-9152-1〉
Chemosensory Perception, 2013, 6 (3), pp.118-126. ⟨10.1007/s12078-013-9152-1⟩

WOS:000324267300002 ; ISSN = 1936-5802; International audience; Fat perception is a complex sensation dependent on different sensory cues, such as texture and olfaction, and also potentially taste. In addition, saliva can interact with dietary fat du

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52593bc8eae895bcebcdc1af86386273
https://hal.archives-ouvertes.fr/hal-00934242

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Autor: Maria, Dermiki, Rana, Mounayar, Chutipapha, Suwankanit, Jennifer, Scott, Orla B, Kennedy, Donald S, Mottram, Margot A, Gosney, Heston, Blumenthal, Lisa, Methven

Publikováno v: Journal of the science of food and agriculture. 93(13)

Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liki

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ec1285b078229a52bd72130d9f7f427c
https://pubmed.ncbi.nlm.nih.gov/23585029

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