How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study-Reference-Cited by-同舟云学术

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How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Published:2018-10 Issue:1 Volume:50 Page:53-61
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Mosca Ana Carolina¹^ORCID,Stieger Markus²,Neyraud Eric³^ORCID,Brignot Hélène³,van de Wiel Anne²,Chen Jianshe¹^ORCID

Affiliation:

1. School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou Zhejiang China

2. Division of Human Nutrition, Agrotechnology & Food Sciences GroupWageningen University Wageningen The Netherlands

3. Centre des Sciences du Goût et de l'AlimentationAgroSup Dijon, CNRS, INRA, Université Bourgogne Franche‐Comté Dijon France

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12362

Reference38 articles.

1. Immunochemical quantitation of α-amylase and secretory IgA in parotid saliva from people of various ages

2. A Dynamic Range Compression and Three-Dimensional Peptide Fractionation Analysis Platform Expands Proteome Coverage and the Diagnostic Potential of Whole Saliva

3. The salivary flow rate and composition of whole and parotid resting and stimulated saliva in young and old healthy subjects

4. A study of the shear viscosity of human whole saliva

5. A National Dietary Assessment Reference Database (NDARD) for the Dutch Population: Rationale behind the Design

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1. Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels;Food Chemistry: Molecular Sciences;2024-07

2. Study of Unstimulated Salivary Flow Rate, pH and Buffer Capacity in Normal Adults;Research Journal of Pharmacy and Technology;2024-05-15

3. Stimulation of saliva affects the release of aroma in wine; a study of microbiota, biochemistry and participant origin;2024-02-28

4. The enhancement mechanisms of mucin and lactoferrin on α-amylase activity in saliva: Exploring the interactions using QCM-D and molecular docking;International Journal of Biological Macromolecules;2024-02

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

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