Nutri-metabolomics applied to taste perception phenotype: Human subjects with high and low sensitivity to taste of fat differ in salivary response to oleic acid

OMICS A Journal of Integrative Biology

Volumn 18, Issue 11, 2014, Pages 666-672

  Mounayar, Rana ^a,b,c   Morzel, Martine ^a,b,c   Brignot, Hélène ^a,b,c   Tremblay Franco, Marie ^d   Canlet, Cécile ^d   Lucchi, Géraldine ^e   Ducoroy, Patrick ^e   Feron, Gilles ^a,b,c   Neyraud, Eric ^a,b,c  

^a CNRS   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

^e CLIPP (Clinical Innovation Proteomic Platform)   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACID; FAT; GUANINE NUCLEOTIDE DISSOCIATION INHIBITOR; MUCIN; OLEIC ACID; PROTEOME; RAB PROTEIN; SECRETORY COMPONENT; FAT INTAKE;

ARTICLE; CLINICAL TRIAL; CONTROLLED STUDY; EMULSION; HUMAN; LIPID COMPOSITION; MALE; METABOLOME; METABOLOMICS; NORMAL HUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; SALIVA ANALYSIS; TASTE DISCRIMINATION; TWO DIMENSIONAL ELECTROPHORESIS; CHEMISTRY; COMPARATIVE STUDY; EATING; FAT INTAKE; METABOLISM; MOUTH; PHENOTYPE; PHYSIOLOGY; SALIVA; TASTE;

DIETARY FATS; EATING; HUMANS; MALE; METABOLOMICS; MOUTH; OLEIC ACID; PHENOTYPE; SALIVA; TASTE PERCEPTION;

EID: 84910129368     PISSN: 15362310     EISSN: 15578100     Source Type: Journal    
DOI: 10.1089/omi.2014.0108     Document Type: Article

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