Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Habituation to the pleasure elicited by sweetness in lean and obese women

(2012) M. Yanina Pepino et al.   APPETITE

Olfaction Under Metabolic Influences

(2012) B. Palouzier-Paulignan et al.   CHEMICAL SENSES

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

Obesity and its associated disease: a role for microbiota?

(2012) A. Bonakdar. Tehrani et al.   NEUROGASTROENTEROLOGY AND MOTILITY

Variability of human saliva composition: Possible relationships with fat perception and liking

(2011) Eric Neyraud et al.   ARCHIVES OF ORAL BIOLOGY

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

(2011) Rubén Del Barrio-Galán et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

(2011) Isabelle Gierczynski et al.   FLAVOUR AND FRAGRANCE JOURNAL

Inter-individual variability in aroma release during sweet mint consumption

(2011) Marie Repoux et al.   FLAVOUR AND FRAGRANCE JOURNAL

Proteomic Characterization of Early Changes Induced by Triiodothyronine in Rat Liver

(2011) Valeria Severino et al.   JOURNAL OF PROTEOME RESEARCH

Proteomic Profiling of Human Melanoma Metastatic Cell Line Secretomes

(2011) Micaela Rocco et al.   JOURNAL OF PROTEOME RESEARCH

Microbiota in the Oral Subgingival Biofilm Is Associated With Obesity in Adolescence

(2011) Cecilia C. Zeigler et al.   Obesity

Biotechnological implications of the salivary proteome

(2011) Massimo Castagnola et al.   TRENDS IN BIOTECHNOLOGY

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

(2010) Paola Piombino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Individual Differences in AMY1 Gene Copy Number, Salivary α-Amylase Levels, and the Perception of Oral Starch

(2010) Abigail L. Mandel et al.   PLoS One

Salivary habituation to food stimuli in successful weight loss maintainers, obese and normal-weight adults

(2009) D S Bond et al.   INTERNATIONAL JOURNAL OF OBESITY

Retronasal Aroma Release and Satiation: a Review

(2009) Rianne M. A. J. Ruijschop et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Is Obesity an Oral Bacterial Disease?

(2009) J.M. Goodson et al.   JOURNAL OF DENTAL RESEARCH

Gut Microbiota and Its Possible Relationship With Obesity

(2009) John K. DiBaise et al.   MAYO CLINIC PROCEEDINGS

Elevated levels of oxidized low-density lipoprotein and of catalase activity in follicular fluid of obese women

(2009) J. Bausenwein et al.   MOLECULAR HUMAN REPRODUCTION

Fat Overload Induces Changes in Circulating Lactoferrin That Are Associated With Postprandial Lipemia and Oxidative Stress in Severely Obese Subjects

(2009) José M. Fernández-Real et al.   Obesity

Differences in Salivary Habituation to a Taste Stimulus in Bariatric Surgery Candidates and Normal-Weight Controls

(2009) Dale S. Bond et al.   OBESITY SURGERY

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY

Effects of aroma–texture congruency within dairy custard on satiation and food intake

(2008) Lucien F. Harthoorn et al.   FOOD QUALITY AND PREFERENCE

Intra-individual diversity and similarity of salivary and faecal microbiota

(2008) J. Maukonen et al.   JOURNAL OF MEDICAL MICROBIOLOGY

Relation Between Obesity and Blunted Striatal Response to Food Is Moderated by TaqIA A1 Allele

(2008) E. Stice et al.   SCIENCE

Retention of aroma compounds by lactic acid bacteria in model food media

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