Schlich P - Search Results

1

Dietary fatty acid composition drives neuroinflammation and impaired behavior in obesity.

Sanchez C, Colson C, Gautier N, Noser P, Salvi J, Villet M, Fleuriot L, Peltier C, Schlich P, Brau F, Sharif A, Altintas A, Amri EZ, Nahon JL, Blondeau N, Benani A, Barrès R, Rovère C. Sanchez C, et al. Among authors: schlich p. Brain Behav Immun. 2024 Mar;117:330-346. doi: 10.1016/j.bbi.2024.01.216. Epub 2024 Feb 2. Brain Behav Immun. 2024. PMID: 38309640 Free article.

2

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.

Mehta A, Kumar L, Serventi L, Schlich P, Torrico DD. Mehta A, et al. Among authors: schlich p. Food Res Int. 2023 Sep;171:113058. doi: 10.1016/j.foodres.2023.113058. Epub 2023 May 29. Food Res Int. 2023. PMID: 37330857

3

A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods.

Visalli M, Cordelle S, Mahieu B, Pedron C, Hoffarth B, Praudel M, Coutière M, Schlich P. Visalli M, et al. Among authors: schlich p. Data Brief. 2022 Oct 28;45:108708. doi: 10.1016/j.dib.2022.108708. eCollection 2022 Dec. Data Brief. 2022. PMID: 36425987 Free PMC article.

4

Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods.

Corcoran LC, Schlich P, Moloney AP, O'Riordan E, K M, Botinestean C, Gallagher E, O' Sullivan MG, Crofton EC. Corcoran LC, et al. Among authors: schlich p. Food Res Int. 2023 Jun;168:112747. doi: 10.1016/j.foodres.2023.112747. Epub 2023 Mar 28. Food Res Int. 2023. PMID: 37120201

5

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

Biguzzi C, Lange C, Schlich P. Biguzzi C, et al. Among authors: schlich p. Appetite. 2015 Dec;95:317-23. doi: 10.1016/j.appet.2015.07.001. Epub 2015 Jul 2. Appetite. 2015. PMID: 26145272 Clinical Trial.

6

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. Méjean C, et al. Among authors: schlich p. Appetite. 2014 Jul;78:147-55. doi: 10.1016/j.appet.2014.03.017. Epub 2014 Mar 27. Appetite. 2014. PMID: 24681104

7

Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life.

Gauchez H, Loiseau AL, Schlich P, Martin C. Gauchez H, et al. Among authors: schlich p. J Food Sci. 2020 Oct;85(10):3517-3526. doi: 10.1111/1750-3841.15410. Epub 2020 Sep 17. J Food Sci. 2020. PMID: 32940357

8

A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates.

Visalli M, Mahieu B, Schlich P. Visalli M, et al. Among authors: schlich p. Data Brief. 2023 Jun 14;49:109314. doi: 10.1016/j.dib.2023.109314. eCollection 2023 Aug. Data Brief. 2023. PMID: 37441628 Free PMC article.

9

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. Pittari E, et al. Among authors: schlich p. Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27. Food Chem. 2022. PMID: 34624784

10

A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks.

Visalli M, Wakihira T, Schlich P. Visalli M, et al. Among authors: schlich p. Data Brief. 2022 Jun 1;43:108346. doi: 10.1016/j.dib.2022.108346. eCollection 2022 Aug. Data Brief. 2022. PMID: 35677624 Free PMC article.

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