Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Valentin Boichot"'
Autor:
Valentin Boichot, Franck Menetrier, Jean-Michel Saliou, Frederic Lirussi, Francis Canon, Mireille Folia, Jean-Marie Heydel, Thomas Hummel, Susanne Menzel, Maria Steinke, Stephan Hackenberg, Mathieu Schwartz, Fabrice Neiers
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract Oxidoreductases are major enzymes of xenobiotic metabolism. Consequently, they are essential in the chemoprotection of the human body. Many xenobiotic metabolism enzymes have been shown to be involved in chemosensory tissue protection. Among
Externí odkaz:
https://doaj.org/article/70f8afb38d52459c87194009b40b746c
Autor:
Mathieu Schwartz, Valentin Boichot, Stéphane Fraichard, Mariam Muradova, Patrick Senet, Adrien Nicolai, Frederic Lirussi, Mathilde Bas, Francis Canon, Jean-Marie Heydel, Fabrice Neiers
Publikováno v:
Biomolecules, Vol 13, Iss 2, p 322 (2023)
Glutathione transferases (GSTs) are ubiquitous key enzymes with different activities as transferases or isomerases. As key detoxifying enzymes, GSTs are expressed in the chemosensory organs. They fulfill an essential protective role because the chemo
Externí odkaz:
https://doaj.org/article/2e8af21a8912460d8451ea47cc162677
Autor:
Valentin Boichot, Mariam Muradova, Clément Nivet, Alena Proskura, Jean-Marie Heydel, Marie-Chantal Canivenc-Lavier, Francis Canon, Fabrice Neiers, Mathieu Schwartz
Publikováno v:
Frontiers in Food Science and Technology. 2
The sensory perception of food is a complex phenomenon involving the integration of different stimuli (aroma, taste, trigeminal sensations, texture and visual). Flavor compounds activate odorant, taste and trigeminal chemoreceptors, generating a depo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::477ca0b6405491f6529119e8b1af8c48
https://doi.org/10.3389/frfst.2022.989291
https://doi.org/10.3389/frfst.2022.989291
Autor:
Valentin, Boichot, Ménétrier, Franck, Heydel, Jean-Marie, Canon, Francis, Schwartz, Mathieu, Neiers, F.
Flavor is the main factor determining food acceptability. Flavor corresponds to the combination of the signals from the gustatory system, the olfactory system and the trigeminal system. Interactions between proteins and flavor molecules in oral/nasal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::14b484512fa709785629811ddebc66fe
https://hal.inrae.fr/hal-03611500
https://hal.inrae.fr/hal-03611500
