Salivary Composition Is Associated with Liking and Usual Nutrient Intake - Wikidata - awgldk - TriplyDB

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

http://www.wikidata.org/entity/Q28547764

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Consumer Acceptability of Intramuscular Fat Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.Chewing bread: impact on alpha-amylase secretion and oral digestion.Dietary Vitamin C, E and β-Carotene Intake Does Not Significantly Affect Plasma or Salivary Antioxidant Indices and Salivary C-Reactive Protein in Older Subjects.Rethinking the starch digestion hypothesis for AMY1 copy number variation in humans.Within-Subject Reliability and between-Subject Variability of Oxidative Stress Markers in Saliva of Healthy Subjects: A Longitudinal Pilot Study.Evaluation and Comparison of Total Antioxidant Capacity of Saliva Between Patients with Recurrent Aphthous Stomatitis and Healthy Subjects.Objective Physiological Measurements but Not Subjective Reports Moderate the Effect of Hunger on Choice Behavior.

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

http://www.wikidata.org/entity/Q28547764

description

2015 nî lūn-bûn

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2015 թուականին հրատարակուած գիտական յօդուած

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2015 թվականին հրատարակված գիտական հոդված

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2015年の論文

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年學術文章

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

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Christine Urbano

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Christophe Martin

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Sophie Bozonnet

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Sylvie Issanchou

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P2860

Salivary protein profiles are linked to bitter taste acceptance in infants

Diet and the evolution of human amylase gene copy number variation

Predicting basal metabolic rate, new standards and review of previous work

Saliva from obese individuals suppresses the release of aroma compounds from wine

Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch

Physical status: the use and interpretation of anthropometry. Report of a WHO Expert Committee

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

Salivary amylase induction by tannin-enriched diets as a possible countermeasure against tannins.

Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva.

The Nutrinet-Santé Study: a web-based prospective study on the relationship between nutrition and health and determinants of dietary patterns and nutritional status.

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Sandrine Péneau

Caroline Méjean

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2015-01-01T00:00:00Z

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nutrient intake

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