Main effects of human saliva on flavour perception and the potential contribution to food consumption

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of b PRPs

(2018) Sarah Ployon et al.   FOOD CHEMISTRY

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

(2018) Carolina Muñoz-González et al.   FOOD CHEMISTRY

The role of saliva in aroma release and perception

(2017) Sarah Ployon et al.   FOOD CHEMISTRY

Salivary Proteome Patterns Affecting Human Salt Taste Sensitivity

(2017) Theresa Stolle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Saliva pH affects the sweetness sense

(2017) Ken-ichi Aoyama et al.   NUTRITION

Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children

(2017) Martine Morzel et al.   PHYSIOLOGY & BEHAVIOR

Food-saliva interactions: Mechanisms and implications

(2017) Ana Carolina Mosca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

(2017) E. Guichard et al.   Food & Function

The Role of Molecular Chaperones (Hspas/Hsp70S) in Oral Health and Oral Inflammatory Diseases: A Review

(2017) T.K. Fábián et al.   European Journal of Inflammation

Ror2 signaling regulates Golgi structure and transport through IFT20 for tumor invasiveness

(2017) Michiru Nishita et al.   Scientific Reports

Descriptive analysis of the masticatory and salivary functions and gustatory sensitivity in healthy children

(2016) Maria Carolina Salomé Marquezin et al.   ACTA ODONTOLOGICA SCANDINAVICA

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

(2015) Carolina Muñoz-González et al.   FOOD CHEMISTRY

Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

(2015) Tibor Fábián et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry

(2015) Francis Canon et al.   TETRAHEDRON

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

(2015) Caroline Méjean et al.   PLoS One

Evidence that Humans Can Taste Glucose Polymers

(2014) T. J. Lapis et al.   CHEMICAL SENSES

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Auto-oxidation Products of Epigallocatechin Gallate Activate TRPA1 and TRPV1 in Sensory Neurons

(2014) Mako Kurogi et al.   CHEMICAL SENSES

Important Role of Umami Taste Sensitivity in Oral and Overall Health

(2014) Takashi Sasano et al.   CURRENT PHARMACEUTICAL DESIGN

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

(2014) Sandy Pagès-Hélary et al.   FOOD RESEARCH INTERNATIONAL

Salivary lipase and α-amylase activities are higher in overweight than in normal weight subjects: Influences on dietary behavior

(2014) Ilario Mennella et al.   FOOD RESEARCH INTERNATIONAL

CD36- and GPR120-Mediated Ca2+ Signaling in Human Taste Bud Cells Mediates Differential Responses to Fatty Acids and Is Altered in Obese Mice

(2014) Mehmet Hakan Ozdener et al.   GASTROENTEROLOGY

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines

(2014) Christine M. Mayr et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2014) Paola Piombino et al.   PLoS One

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

(2014) Gilles Feron et al.   PLoS One

Diet-Induced Regulation of Bitter Taste Receptor Subtypes in the Mouse Gastrointestinal Tract

(2014) Gaia Vegezzi et al.   PLoS One

Oral Fat Sensitivity in Humans: Links to Saliva Composition Before and After Stimulation by Oleic Acid

(2013) Rana Mounayar et al.   Chemosensory Perception

Salivary protein profiles are linked to bitter taste acceptance in infants

(2013) M. Morzel et al.   EUROPEAN JOURNAL OF PEDIATRICS

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

(2013) J. Poette et al.   FLAVOUR AND FRAGRANCE JOURNAL

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alternative Mechanisms of Astringency - What is the Role of Saliva?

(2013) H.L. Gibbins et al.   JOURNAL OF TEXTURE STUDIES

Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG

(2013) Francis Canon et al.   LANGMUIR

Extraoral bitter taste receptors as mediators of off-target drug effects

(2012) Adam A. Clark et al.   FASEB JOURNAL

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

(2012) Génica Lawrence et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sense of Taste in the Gastrointestinal Tract

(2012) Ken Iwatsuki et al.   JOURNAL OF PHARMACOLOGICAL SCIENCES

Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans

(2012) Tiziana Cabras et al.   PLoS One

The Impact of Oral Health on Taste Ability in Acutely Hospitalized Elderly

(2012) Kirsten Solemdal et al.   PLoS One

Multimodal mechanisms of food creaminess sensation

(2012) Jianshe Chen et al.   Food & Function

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

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

Salivary Protein Profiles and Sensitivity to the Bitter Taste of Caffeine

(2011) M. Dsamou et al.   CHEMICAL SENSES

Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness

(2011) Cathrine Ingemarsdotter Heinzerling et al.   Chemosensory Perception

Mastication in humans: finding a rationale

(2011) A. WODA et al.   JOURNAL OF ORAL REHABILITATION

THE NEURAL REPRESENTATION OF ORAL TEXTURE INCLUDING FAT TEXTURE

(2011) EDMUND T. ROLLS   JOURNAL OF TEXTURE STUDIES

Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans

(2010) Alessandra Padiglia et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation

(2010) Takashi Sasano et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Ghrelin Is Produced in Taste Cells and Ghrelin Receptor Null Mice Show Reduced Taste Responsivity to Salty (NaCl) and Sour (Citric Acid) Tastants

(2010) Yu-Kyong Shin et al.   PLoS One

Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Hyposalivation Strongly Influences Hypogeusia in the Elderly

(2009) Shizuko Satoh-Kuriwada et al.   JOURNAL OF HEALTH SCIENCE

Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception

(2009) Noriatsu Shigemura et al.   PLoS One

Is there a direct relationship between oral astringency and human salivary protein binding?

(2008) Bernd Schwarz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR