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Items: 22

1.

Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status.

Lampuré A, Adriouch S, Castetbon K, Deglaire A, Schlich P, Péneau S, Fezeu L, Hercberg S, Méjean C.

Eur J Nutr. 2019 Feb 5. doi: 10.1007/s00394-019-01904-x. [Epub ahead of print]

PMID:
30719567
2.

Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS).

Oberrauter LM, Januszewska R, Schlich P, Majchrzak D.

Food Res Int. 2018 Sep;111:39-49. doi: 10.1016/j.foodres.2018.05.007. Epub 2018 May 7.

PMID:
30007700
3.

Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption.

Martin OCB, Naud N, Taché S, Debrauwer L, Chevolleau S, Dupuy J, Chantelauze C, Durand D, Pujos-Guillot E, Blas-Y-Estrada F, Urbano C, Kuhnle GGC, Santé-Lhoutellier V, Sayd T, Viala D, Blot A, Meunier N, Schlich P, Attaix D, Guéraud F, Scislowski V, Corpet DE, Pierre FHF.

Cancer Prev Res (Phila). 2018 Sep;11(9):569-580. doi: 10.1158/1940-6207.CAPR-17-0361. Epub 2018 Jun 28.

PMID:
29954759
4.

Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults.

Lampuré A, Castetbon K, Hanafi M, Deglaire A, Schlich P, Péneau S, Hercberg S, Méjean C.

Nutrients. 2017 Oct 28;9(11). pii: E1179. doi: 10.3390/nu9111179.

5.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception.

Galmarini MV, Loiseau AL, Debreyer D, Visalli M, Schlich P.

J Food Sci. 2017 Nov;82(11):2669-2678. doi: 10.1111/1750-3841.13932. Epub 2017 Oct 12.

PMID:
29023703
6.

Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System.

Mayhew EJ, Schmidt SJ, Schlich P, Lee SY.

J Food Sci. 2017 Sep;82(9):2167-2176. doi: 10.1111/1750-3841.13822. Epub 2017 Aug 10.

PMID:
28796325
7.

Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries.

Thomas A, Chambault M, Dreyfuss L, Gilbert CC, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva AP, Schlich P.

Food Res Int. 2017 Sep;99(Pt 1):426-434. doi: 10.1016/j.foodres.2017.05.035. Epub 2017 May 30.

PMID:
28784502
8.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.

Galmarini MV, Loiseau AL, Visalli M, Schlich P.

J Food Sci. 2016 Oct;81(10):S2566-S2577. doi: 10.1111/1750-3841.13500. Epub 2016 Sep 26.

PMID:
27669492
9.

Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study.

Lampuré A, Castetbon K, Deglaire A, Schlich P, Péneau S, Hercberg S, Méjean C.

Int J Behav Nutr Phys Act. 2016 Jul 4;13:74. doi: 10.1186/s12966-016-0406-6.

10.

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

Etaio I, Meillon S, Pérez-Elortondo FJ, Schlich P.

J Sci Food Agric. 2016 Aug;96(10):3492-9. doi: 10.1002/jsfa.7533. Epub 2015 Dec 23.

PMID:
26572805
11.

Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.

Lange C, Combris P, Issanchou S, Schlich P.

Food Res Int. 2015 Oct;76(Pt 3):317-324. doi: 10.1016/j.foodres.2015.06.017. Epub 2015 Jun 21.

PMID:
28455010
12.

Salivary Composition Is Associated with Liking and Usual Nutrient Intake.

Méjean C, Morzel M, Neyraud E, Issanchou S, Martin C, Bozonnet S, Urbano C, Schlich P, Hercberg S, Péneau S, Feron G.

PLoS One. 2015 Sep 4;10(9):e0137473. doi: 10.1371/journal.pone.0137473. eCollection 2015.

13.

Effect of sensory exposure on liking for fat- or sugar-reduced biscuits.

Biguzzi C, Lange C, Schlich P.

Appetite. 2015 Dec;95:317-23. doi: 10.1016/j.appet.2015.07.001. Epub 2015 Jul 2.

PMID:
26145272
14.

Sociodemographic, psychological, and lifestyle characteristics are associated with a liking for salty and sweet tastes in French adults.

Lampuré A, Schlich P, Deglaire A, Castetbon K, Péneau S, Hercberg S, Méjean C.

J Nutr. 2015 Mar;145(3):587-94. doi: 10.3945/jn.114.201269. Epub 2015 Jan 28.

PMID:
25733476
15.

Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics.

Lampuré A, Deglaire A, Schlich P, Castetbon K, Péneau S, Hercberg S, Méjean C.

Br J Nutr. 2014 Oct 28;112(8):1353-63. doi: 10.1017/S0007114514002050. Epub 2014 Sep 5.

PMID:
25192548
16.

Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults (The Nutrinet-Santé study).

Deglaire A, Méjean C, Castetbon K, Kesse-Guyot E, Hercberg S, Schlich P.

Eur J Clin Nutr. 2015 Jan;69(1):40-6. doi: 10.1038/ejcn.2014.139. Epub 2014 Jul 30.

PMID:
25074389
17.

Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study).

Méjean C, Deglaire A, Kesse-Guyot E, Hercberg S, Schlich P, Castetbon K.

Appetite. 2014 Jul;78:147-55. doi: 10.1016/j.appet.2014.03.017. Epub 2014 Mar 27.

PMID:
24681104
18.

Effect of sensory education on willingness to taste novel food in children.

Reverdy C, Chesnel F, Schlich P, Köster EP, Lange C.

Appetite. 2008 Jul;51(1):156-65. doi: 10.1016/j.appet.2008.01.010. Epub 2008 Feb 7.

PMID:
18342395
19.

Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces?

Rousset S, Schlich P, Chatonnier A, Barthomeuf L, Droit-Volet S.

Appetite. 2008 Jan;50(1):110-9. Epub 2007 Jun 26.

PMID:
17655970
20.

Emotions generated by meat and other food products in women.

Rousset S, Deiss V, Juillard E, Schlich P, Droit-Volet S.

Br J Nutr. 2005 Oct;94(4):609-19.

PMID:
16197588
21.
22.

Use of anti-M. leprae phenolic glycolipid-I antibody detection for early diagnosis and prognosis of leprosy.

Agis F, Schlich P, Cartel JL, Guidi C, Bach MA.

Int J Lepr Other Mycobact Dis. 1988 Dec;56(4):527-35.

PMID:
3065419

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