La structure dynamique du plan de l’expression gustatif

Autor: Audrey Moutat

Publikováno v: Actes Sémiotiques, Iss 129 (2023)

Dans cet article, il s’agit de revenir sur la structure et la dynamique du plan de l’expression de la sémiose perceptive. En prenant appui sur la pratique de la dégustation œnologique, nous montrerons comment ce plan de l’expression se manif

Externí odkaz: https://doaj.org/article/9f893097032244048a2866ac78bd8632

Pour une esquisse terminologique dans le domaine de la dégustation du vin / A Terminological Outline in the Field of Wine Tasting

Autor: Munteanu Siserman, Mihaela

Publikováno v: Annales Universitatis Apulensis. Series Philologica / Annals of the University of Alba Iulia - Series Philology. 14(2):297-306

Externí odkaz: https://www.ceeol.com/search/article-detail?id=124590

Saveur amère : de la molécule au comportement

Autor: Delompré, Thomas, Salles, Christian, Briand, Loïc

Publikováno v: Comptes Rendus de l'Académie d'Agriculture de France
Comptes Rendus de l'Académie d'Agriculture de France, Académie d'agriculture de France, 2020, pp.1-22

La saveur amère permet aux mammifères d’éviter l’ingestion d’aliments poten-tiellement contaminés par des substances amères toxiques fréquemment retrouvées dans notre environnement. La détection de ces molécules aux structures chimique

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4660a76f9b22ec5b545fa6d3fc3320f8
https://hal.inrae.fr/hal-02917156

Sweet and sour discrimination abilities of elderly people compared to those of young adults in apple purée

Autor: Dorota Konopacka, Emira Mehinagic, G. Artigas, Ronan Symoneaux, M. Mingioni, Isabelle Maître, K. Siucińska

Publikováno v: Food Quality and Preference (59), 59-67. (2017)
National Information Processing Institute
Food Quality and Preference
Food Quality and Preference, Elsevier, 2017, 59, pp.59-67. ⟨10.1016/j.foodqual.2017.02.007⟩

The number of elderly people is growing in Europe. A decrease in gustatory capacities (detection, identification, discrimination) is associated with aging. In the literature, discrimination abilities have been studied mainly in aqueous model solution

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50351d1211733e4f95ef18581f6b8b56
http://prodinra.inra.fr/record/393392

Expression and biophysical characterization of the human umami taste receptor subunits

Autor: Belloir, Christine, Hlasny, Ségolène, Neiers, Fabrice, Briand, Loïc

Publikováno v: 27. annual meeting of the european-chemoreception-research-organisation (ECRO)
27. annual meeting of the european-chemoreception-research-organisation (ECRO), Sep 2017, Cambridge, United Kingdom. 1 p., 2017
27. annual meeting of the european-chemoreception-research-organisation (ECRO), Sep 2017, Cambridge, United Kingdom. 1 p
27. annual meeting of the european-chemoreception-research-organisation (ECRO), Sep 2017, Cambridge, United Kingdom. Oxford University Press, Chemical Senses, 43, 1 p., 2017, ⟨10.1093/chemse/bjx077⟩

Umami taste perception is mediated by a heterodimeric receptor composed of the two distinct subunits, T1R1 and T1R3. T1R1, and T1R3 subunits are members of the small family of class C GPCRs. Class C GPCRs share a large N-terminal domain (NTD) linked

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f22fa291a546bb970c9996d0e7048a26
https://hal.archives-ouvertes.fr/hal-01575122