A possible role for palatability of the food in diet-induced thermogenesis

International Journal of Obesity

Volumn 21, Issue 12, 1997, Pages 1100-1103

  LeBlanc, J ^a   Labrie, A ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Brown adipose tissue; Norepinephrine; Palatability of food; Thermogenesis

Indexed keywords

NORADRENALIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BODY TEMPERATURE; BROWN ADIPOSE TISSUE; CARBOHYDRATE DIET; CONTROLLED STUDY; ENERGY EXPENDITURE; FOOD INTAKE; MALE; NONHUMAN; PALATABILITY; PRIORITY JOURNAL; RAT; SENSORY STIMULATION; STOMACH INTUBATION; SYMPATHETIC TONE; THERMOGENESIS; TIME; WEIGHT GAIN;

ANIMALIA; CAFETERIA;

EID: 0030808856     PISSN: 03070565     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ijo.0800520     Document Type: Article

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