Search results for "SCC"
showing 10 items of 1143 documents
La gourmandise: un concept essentiel à la santé
2007
National audience
The role of olfactin in the elaboration and use of the Chardonnay wine concept
2005
International audience
Working memory capacity and reading comprehension in children: Constraints on pronoun resolution
2008
International audience
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines.
2008
International audience
Differential responsiveness in brain and behavior to sexually dimorphic long calls in male and female zebra finches.
2009
International audience
Development of a quantitative sensory method for the description of young red wines frome rioja alavesa.
2008
International audience
Experts ad novices olfactory categorizations in wine: differences and similitaries
2006
International audience
Quand l'odeur monte à la tête : Impact des odeurs sur les traitements cognitifs
2008
National audience
Science et rite de dégustation du vin
2008
International audience
A thread from amnion to milk to food: flavour continuities over birth and weaning transitions
2007
Olfaction and taste engage oral activity from birth. Odorants and tastants are thus in a good position to modulate the first milk intake responses and the selective acceptance of non-milk foods around weaning. In the perinatal period, the biological fluids – amniotic fluid and milk – that contact the nasal/oral chemosensors carry stimuli which are salient to newborns. Amniotic fluid and milk are at first treated by infants as sensorily/motivationally equivalent, giving credit to the double notion of a chemosensory overlap between perinatal ecologies and of neonatal preparation by foetal experience to attend certain stimuli more than others. Tests of several predictions derived from this hyp…