Detalles de la búsqueda
1.
Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?
Int J Obes (Lond)
; 39(9): 1425-8, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-25916910
2.
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
J Theor Biol
; 340: 209-21, 2014 Jan 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-24045155
3.
Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus.
Food Funct
; 14(10): 4569-4582, 2023 May 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-37099034
4.
Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly.
Food Funct
; 12(16): 7379-7389, 2021 Aug 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-34184693
5.
Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status.
Food Funct
; 11(5): 4535-4547, 2020 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32396930
6.
Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods.
Food Res Int
; 118: 13-21, 2019 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-30898347
7.
Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation.
J Appl Microbiol
; 105(3): 858-74, 2008 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-18422954
8.
Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review.
J Nutr Health Aging
; 22(3): 407-419, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-29484355
9.
Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture.
Food Res Int
; 111: 31-38, 2018 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-30007691
10.
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.
Food Funct
; 8(2): 615-628, 2017 Feb 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-28091677
11.
Purification and Characterization of Geranyl Diphosphate Synthase from Vitis vinifera L. cv Muscat de Frontignan Cell Cultures.
Plant Physiol
; 102(1): 205-211, 1993 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-12231811
12.
Prenyltransferase compartmentation in cells of Vitis vinifera cultivated in vitro.
FEBS Lett
; 271(1-2): 236-8, 1990 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-2226808
13.
Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain.
FEMS Microbiol Lett
; 190(1): 115-20, 2000 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-10981700
14.
Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of gamma-decalactone.
FEMS Microbiol Lett
; 149(1): 17-24, 1997 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-9103973
15.
Metabolism of ricinoleic acid into gamma-decalactone: beta-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp.
FEMS Microbiol Lett
; 188(1): 69-74, 2000 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-10867236
16.
Addition of reducing agent dithiothreitol improves 4-decanolide synthesis by the genus Sporidiobolus.
J Biosci Bioeng
; 90(3): 338-40, 2000.
Artículo
en Inglés
| MEDLINE | ID: mdl-16232867
17.
Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions.
Biochem Eng J
; 7(1): 1-5, 2001 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-11150790
18.
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing.
Food Res Int
; 64: 692-700, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30011705
19.
Solid cheese consumption: quantification of oral coating.
Arch Oral Biol
; 57(1): 81-6, 2012 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22024404
20.
Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis.
FEBS J
; 277(10): 2282-90, 2010 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-20423456