Search results for "Gust"

showing 10 items of 552 documents

Les liens entre les odeurs et les émotions : contributions à une question transdisciplinaire

2013

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionémotiongustationolfaction
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Xenohormones and oral homeostasis : impact on taste preferences and salivary glands

2012

Oral homeostasis strongly influences taste perceptions. It depends on a healthy oral epithelium and salivary gland secretions, which are both regulated by sex hormones. The aim of this thesis was to identify the effect of an oral exposure to Bisphenol A, a food packaging and dental sealer component, and of a soy-diet containing phytoestrogens on oral homeostasisTwo experiments were conducted in adult rats: a dose-response study of BPA (5μg 12.5 mg / kj / day), and a study about the impact of a soy-diet on the BPA disrupting effects. By using gustation choice tests, and histological and qPCR-TR molecular approach, we identify for the first time an action of BPA on dry mouth. We found that BP…

[SDV.MHEP] Life Sciences [q-bio]/Human health and pathologyHomeostasis mouthTaste preferencesFood behaviorPerturbateurs endocriniensAmylasePréférences gustativesGlandes salivairesEndocrine DisruptorsSalivary glands[SDV.AEN] Life Sciences [q-bio]/Food and NutritionComportement alimentaireMucineGustineMucintheseHoméostasie buccaleSoifThirstEGF
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The hidden face of expertise! Representations and descriptions of wines by different groups of experts in a vineyard in full evolution : the Beaujola…

2022

The Beaujolais vineyard is today in full evolution thanks to a policy of upgrading and moving upmarket. This evolution leads to the development of new mentions within the vineyard. This evolution impacts the Beaujolais wines but also the wine experts who are in the heart of making, selling and promoting these wines. Wine expertise has been studied extensively over the past twenty years. Most studies have focused on experts as a unified group versus novices to understand the effect of expertise on the knowledge and abilities of experts. However, it appears that within this unity, there are several types of experts with different backgrounds, knowledge, experiences, and professions: wine make…

[SDV.SA.AGRO] Life Sciences [q-bio]/Agricultural sciences/AgronomyBeaujolaisDégustationMental representationsTastingPdoReprésentations mentalesWinesExpertiseVinsAop
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The study of calcium signaling in lipid gustatory cells in mice

2012

The lipid-binding glycoprotein CD36, expressed by circumvallate papillae (CVP) of the mouse tongue, has been shown to be implicated in oro-gustatory perception of dietary lipids. We demonstrate that linoleic acid (LA) by activating sPLA2, cPLA2 and iPLA2 via CD36, produced arachidonic acid (AA) and lyso-phosphatidylcholine (Lyso-PC) which triggered Ca2+ influx in CD36-positive taste bud cells (TBC), purified from mouse CVP. LA induced the production of Ca2+ influx factor (CIF). CIF, AA and Lyso-PC exerted different actions on the opening of store-operated Ca2+ (SOC) channels, constituted of Orai proteins and regulated by STIM1, a sensor of Ca2+ depletion in the endoplasmic reticulum. We use…

[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesLinoleic acidPLA2[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesStim1Préférence gustative lipidiqueSOCAcide linoléiqueCD36[ SDV.SA ] Life Sciences [q-bio]/Agricultural sciencesOro-gustatory lipid preferenceOrai1/3
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Gustatory evoked cortical activity in humans in response to saccharose stimuli

2014

[SDV.SP] Life Sciences [q-bio]/Pharmaceutical sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.MHEP.PHY] Life Sciences [q-bio]/Human health and pathology/Tissues and Organs [q-bio.TO]saccharosepotentiels évoqués gustatifs[SDV.NEU] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]saveur primaire
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Relation phénotype-génotype dans le cas de la sensibilité gustative au glutamate

2009

National audience

[SDV] Life Sciences [q-bio]GLUTAMATESENSIBILITE GUSTATIVE[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio][SDV.IDA]Life Sciences [q-bio]/Food engineering[INFO]Computer Science [cs][SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[INFO] Computer Science [cs][SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS
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Réactivité chimiosensorielle et alimentation de l'enfant atteint de handicap

2010

ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/

[SDV] Life Sciences [q-bio][SDV.AEN] Life Sciences [q-bio]/Food and Nutritionéducation sensorielle[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV]Life Sciences [q-bio]somesthésiegustationgastrostomieenfant[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSolfaction
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Elemental analysis of glass samples from the settlement and the glass workshop of Augst/Kaiseraugst

2015

International audience

[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and PrehistoryArchaeology[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and Prehistory[SHS] Humanities and Social SciencesAugusta RauricaComputingMilieux_MISCELLANEOUSArchaeometry[SHS]Humanities and Social Sciences
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Éléments pour une histoire de la charcuterie trévire

2014

Die Ausgrabungen im Oppidum des Titelbergs haben mehrere zehntausend Schweineknochen erbracht, die aus der Siedlung, dem öffentlichen Bereich mit seinem Graben, dem „Lager“ sowie aus den Gräberfeldern stammen. Der Umfang der Fleischproduktion, speziell im “Lager“, erlaubt es Konservierungsmethoden zu beobachten, insbesondere durch Einsalzen (Pökeln)

[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and Prehistory[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and PrehistoryArchéozoologieaugustéenaugusteischausgewählte KnochenVerarbeitung von SchweinefleischArchäozoologieâge du Fersélection d’ossements[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and PrehistorySchweinTitelbergporccharcuterie
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Les restes d'animaux de l'espace public de l'oppidum du Titelberg

2006

Cette présentation sera consacrée aux principaux résultats de l'étude des restes animaux (env. 100000) issus des fouilles menées entre 1997 et 2003 par J. Metzler sur la zone des sanctuaires de l'oppidum du Titelberg. Les niveaux analysés sont datés entre le premier siècle avant notre ère et le IIIe après. Les dépôts d'ossements, très riches en bœufs, témoignent d'une sélection de sujets de qualité, la plupart âgés de moins de quatre ans. Ces animaux ont fait l'objet d'une découpe bouchère dont témoignent des rejets spécifiques et de grande ampleur. Par contre, on ne sait pas comment ces animaux ont été abattus et la question du sacrifice reste en suspens. À côté de ces abondants restes de …

[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and Prehistory[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and PrehistorysacrificeAugustéenboucherieTitelbergsanctuairearchéozoologieespace publicLa Tène finale
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