Salivary Composition Is Associated with Liking and Usual Nutrient Intake-Reference-Cited by-同舟云学术

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Published:2015-09-04 Issue:9 Volume:10 Page:e0137473
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Méjean Caroline,Morzel Martine,Neyraud Eric,Issanchou Sylvie,Martin Christophe,Bozonnet Sophie,Urbano Christine,Schlich Pascal,Hercberg Serge,Péneau Sandrine,Feron Gilles

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference67 articles.

1. Determinants of food choice: relationships with obesity and weight control;DJ Mela;Obesity Research,2001

2. Joint WHO/FAO Expert Consultation,2003

3. Taste preferences and food intake;A Drewnowski;Annual Review of Nutrition,1997

4. Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics;A Lampure;British Journal of Nutrition,2014

5. Sociodemographic, psychological, and lifestyle characteristics are associated with a liking for salty and sweet tastes in French adults;A Lampure;Journal of Nutrition,2015

Cited by 63 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation and salivary biochemistry associations of sour-salty taste interaction;Journal of Future Foods;2024-12

2. Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing;LWT;2024-06

3. A Catalog of Coding Sequence Variations in Salivary Proteins’ Genes Occurring during Recent Human Evolution;International Journal of Molecular Sciences;2023-10-09

4. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins;npj Science of Food;2023-09-16

5. The role of saliva in taste and food intake;Physiology & Behavior;2023-04