Literature DB >> 1608560

Sensory properties of fats and fat replacements.

A Drewnowski1.   

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Year:  1992        PMID： 1608560     DOI： 10.1111/j.1753-4887.1992.tb01285.x

Source DB:  PubMed          Journal:  Nutr Rev        ISSN： 0029-6643            Impact factor:   7.110


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  7 in total

1.  Common variants in the CD36 gene are associated with oral fat perception, fat preferences, and obesity in African Americans.

Authors:  Kathleen L Keller; Lisa C H Liang; Johannah Sakimura; Daniel May; Christopher van Belle; Cameron Breen; Elissa Driggin; Beverly J Tepper; Patricia C Lanzano; Liyong Deng; Wendy K Chung
Journal:  Obesity (Silver Spring)       Date:  2012-01-12       Impact factor: 5.002

Review 2.  Impact of fat substitutes on fat intake.

Authors:  G D Miller; S M Groziak
Journal:  Lipids       Date:  1996-03       Impact factor: 1.880

3.  The cortical response to the oral perception of fat emulsions and the effect of taster status.

Authors:  Sally Eldeghaidy; Luca Marciani; Francis McGlone; Tracey Hollowood; Joanne Hort; Kay Head; Andrew J Taylor; Johanneke Busch; Robin C Spiller; Penny A Gowland; Susan T Francis
Journal:  J Neurophysiol       Date:  2011-03-09       Impact factor: 2.714

4.  Linoleic acid increases chorda tympani nerve responses to and behavioral preferences for monosodium glutamate by male and female rats.

Authors:  Jennifer M Stratford; Kathleen S Curtis; Robert J Contreras
Journal:  Am J Physiol Regul Integr Comp Physiol       Date:  2008-07-16       Impact factor: 3.619

5.  Genetic Taster Status as a Mediator of Neural Activity and Swallowing Mechanics in Healthy Adults.

Authors:  Angela M Dietsch; Ross M Westemeyer; William G Pearson; Douglas H Schultz
Journal:  Front Neurosci       Date:  2019-12-17       Impact factor: 4.677

6.  The Nutraceutical Properties of "Pizza Napoletana Marinara TSG" a Traditional Food Rich in Bioaccessible Antioxidants.

Authors:  Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni
Journal:  Antioxidants (Basel)       Date:  2021-03-22

7.  Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents.

Authors:  M Espert; M J Hernández; T Sanz; A Salvador
Journal:  Curr Res Food Sci       Date:  2022-03-09
  7 in total

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