Search results for "Stomatognathic Diseases"
showing 10 items of 1650 documents
JhI-21 modulates strength of signal transmission at the NMJ, and induces age-dependent behavioral changes
2012
Communication orale
Wine quality: A sensory point of view
2011
Communication orale
Infant preferences for food odours
2011
Communication orale
Can we increase liking of fat or sugar reduced biscuits by either a progressive or a direct exposure?
2012
International audience
Perception of a blending odor mixture: an fMRI study in humans
2012
Supported by grants from the Burgundy Regional council and EU-ERDF, European Dijon-Dresden Laboratory (LEA 549); Odors we perceive from our environment arise from the processing of mixtures of odorants. Some mixtures can lead to configural or elemental perception depending, in part, on experience. However, the neural bases of such influences are still unknown. In the present study, we examined the neurophysiological correlates of the configural and elemental processing of a binary odor mixture (AB). This AB mixture has previously been shown to blend into one percept, but also to produce a more or less configural perception depending on pre-exposure to either the mixture itself or to the sin…
Hedonic responses to food odours in 1-2 year-old toddlers: a longitudinal study
2012
Communication orale; International audience
The role of saliva in taste perception and food preferences
2014
communication orale; absent
Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence
2016
Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”
In vivo aroma release depends on the subject’s physiology and food oral processing
2014
In vivo aroma release depends on the subject’s physiology and food oral processing
The role of oral fluids and films in the sense of taste
2018
International audience; Taste buds constantly bathe in saliva, or more precisely in the oral fluid (termed whole saliva) made of secreted saliva, plasma exudate, shedding cells and microorganisms. Furthermore during eating, whole saliva is mixed with the food containing tastants. The various documented actions of saliva will be reviewed: protection of the integrity and functionality of the anatomical taste structures, dissolution and transport of taste molecules or binding between salivary components and tastants, with different consequences on taste perception. Subsequently, our own research performed on human subjects will be presented. Such studies aimed to establish links between taste …