Titre : Calicules gustatifs

Calicules gustatifs : Questions médicales fréquentes

Termes MeSH sélectionnés :

Fermentation

Questions fréquentes et termes MeSH associés

Général 1

#1

Erreur lors de la génération.

Veuillez réessayer ultérieurement.
Taste Buds
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Dr Olivier Menir

Contenu validé par Dr Olivier Menir

Expert en Médecine, Optimisation des Parcours de Soins et Révision Médicale


Validation scientifique effectuée le 27/04/2025

Contenu vérifié selon les dernières recommandations médicales

Auteurs principaux

Thomas E Finger

5 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045 tom.finger@cuanschutz.edu.
Publications dans "Calicules gustatifs" :

Hong-Xiang Liu

5 publications dans cette catégorie

Affiliations :
  • Regenerative Bioscience Center, Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA. Electronic address: lhx@uga.edu.

Yuta Yoshida

5 publications dans cette catégorie

Affiliations :
  • Regenerative Bioscience Center, University of Georgia, Athens, GA, USA; Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA; Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.

Shoji Tabata

5 publications dans cette catégorie

Affiliations :
  • Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.

Courtney E Wilson

3 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045.
Publications dans "Calicules gustatifs" :

Robert S Lasher

3 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045.
Publications dans "Calicules gustatifs" :

Ruibiao Yang

3 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045.
Publications dans "Calicules gustatifs" :

John C Kinnamon

3 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045.
Publications dans "Calicules gustatifs" :

Linda A Barlow

3 publications dans cette catégorie

Affiliations :
  • Dept. Cell & Developmental Biology, Univ. Colorado School of Medicine, Anschutz Medical Campus, MS 8108, Room L18-11118, RC-1, 12801 E. 17th Ave., Aurora CO 80045.

Shingo Takai

3 publications dans cette catégorie

Affiliations :
  • Section of Oral Neuroscience, Faculty of Dental Science, Kyushu University, Fukuoka, Japan.

Noriatsu Shigemura

3 publications dans cette catégorie

Affiliations :
  • Section of Oral Neuroscience, Faculty of Dental Science, Kyushu University, Fukuoka, Japan. shigemura@dent.kyushu-u.ac.jp.
  • Division of Sensory Physiology, Research and Development Center for Five-Sense Devices Taste and Odor Sensing, Kyushu University, Fukuoka, Japan. shigemura@dent.kyushu-u.ac.jp.

Stephen D Roper

3 publications dans cette catégorie

Affiliations :
  • Department of Physiology and Biophysics, University of Miami Miller School of Medicine, Miami, Florida 33136.
  • Graduate Program in Neurosciences, University of Miami Miller School of Medicine, Miami, Florida 33136.
  • Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, Florida 33136.
Publications dans "Calicules gustatifs" :

Zhonghou Wang

3 publications dans cette catégorie

Affiliations :
  • Regenerative Bioscience Center, Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA.

Rio Ikuta

3 publications dans cette catégorie

Affiliations :
  • International College of Arts and Sciences, Fukuoka Women's University, Fukuoka, Japan.

Shun Hamada

3 publications dans cette catégorie

Affiliations :
  • International College of Arts and Sciences, Fukuoka Women's University, Fukuoka, Japan.

Yong Taek Jeong

2 publications dans cette catégorie

Affiliations :
  • Department of Pharmacology, Korea University College of Medicine, Seoul 02841, Korea.
  • BK21 Graduate Program, Department of Biomedical Sciences, Korea University College of Medicine, Seoul 02841, Korea.
Publications dans "Calicules gustatifs" :

Zhongming Ma

2 publications dans cette catégorie

Affiliations :
  • Department of Physiology, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA.
Publications dans "Calicules gustatifs" :

J Kevin Foskett

2 publications dans cette catégorie

Affiliations :
  • Department of Physiology, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA.
  • Department of Cell and Developmental Biology, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA.
Publications dans "Calicules gustatifs" :

Yannick Dzowo

2 publications dans cette catégorie

Affiliations :
  • Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045.
Publications dans "Calicules gustatifs" :

Sources (6393 au total)

Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation.

The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Va... In this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and methionine addition on the fermentation of l... Out of the fermentation parameters temperature, inoculum cell concentration, and methionine addition, the temperature had the highest influence on the observed aroma and taste active compounds. As the...

Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage.

Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to... Sweet sorghum was harvested at the first inflorescence spikelet stage and ensiled without (CK) or with lactic acid bacterial (LAB) additives (L). After ensiling, samples were collected on days 0, 1, 3... For CK and L, on day 1, the pH was 5.77 and 5.57, respectively, and the lactic acid (LA) was 1.30 and 2.81 g/kg dry matter (DM), respectively. Compared with CK, L had a lower pH and higher LA from day... Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase...