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Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency

Archive ouverte | Nivet, Clément | CCSD

International audience. Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the...

Development of New Models of Oral Mucosa to Investigate the Impact of the Structure of Transmembrane Mucin-1 on the Mucosal Pellicle Formation and Its Physicochemical Properties

Archive ouverte | Nivet, Clément | CCSD

International audience. The mucosal pellicle (MP) is a biological film protecting the oral mucosa. It is composed of bounded salivary proteins and transmembrane mucin MUC1 expressed by oral epithelial cells. Previou...

Perspectives on astringency sensation: An alternative hypothesis on the molecular origin of astringency

Archive ouverte | Canon, Francis | CCSD

International audience. Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional ...

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