Peyrot des Gachons C[au] - Search Results

Year	Number of Results
2000	1
2002	1
2003	1
2010	1
2011	2
2016	2
2021	1
2023	0

1

Salivary Amylase: Digestion and Metabolic Syndrome.

Peyrot des Gachons C, Breslin PA. Peyrot des Gachons C, et al. Curr Diab Rep. 2016 Oct;16(10):102. doi: 10.1007/s11892-016-0794-7. Curr Diab Rep. 2016. PMID: 27640169 Free PMC article. Review.

2

Bitter taste induces nausea.

Peyrot des Gachons C, Beauchamp GK, Stern RM, Koch KL, Breslin PA. Peyrot des Gachons C, et al. Curr Biol. 2011 Apr 12;21(7):R247-8. doi: 10.1016/j.cub.2011.02.028. Curr Biol. 2011. PMID: 21481757 Free article. No abstract available.

3

Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil.

Peyrot des Gachons C, O'Keefe AJ, Slade L, Beauchamp GK. Peyrot des Gachons C, et al. Sci Rep. 2021 Jun 4;11(1):11851. doi: 10.1038/s41598-021-91046-0. Sci Rep. 2021. PMID: 34088913 Free PMC article.

4

Oral Cooling and Carbonation Increase the Perception of Drinking and Thirst Quenching in Thirsty Adults.

Peyrot des Gachons C, Avrillier J, Gleason M, Algarra L, Zhang S, Mura E, Nagai H, Breslin PA. Peyrot des Gachons C, et al. PLoS One. 2016 Sep 29;11(9):e0162261. doi: 10.1371/journal.pone.0162261. eCollection 2016. PLoS One. 2016. PMID: 27685093 Free PMC article.

5

Direct method for determining seed and skin proanthocyanidin extraction into red wine.

Peyrot des Gachons C, Kennedy JA. Peyrot des Gachons C, et al. J Agric Food Chem. 2003 Sep 24;51(20):5877-81. doi: 10.1021/jf034178r. J Agric Food Chem. 2003. PMID: 13129288

6

Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch.

Mandel AL, Peyrot des Gachons C, Plank KL, Alarcon S, Breslin PA. Mandel AL, et al. Among authors: peyrot des gachons c. PLoS One. 2010 Oct 13;5(10):e13352. doi: 10.1371/journal.pone.0013352. PLoS One. 2010. PMID: 20967220 Free PMC article.

7

Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal.

Peyrot des Gachons C, Uchida K, Bryant B, Shima A, Sperry JB, Dankulich-Nagrudny L, Tominaga M, Smith AB 3rd, Beauchamp GK, Breslin PA. Peyrot des Gachons C, et al. J Neurosci. 2011 Jan 19;31(3):999-1009. doi: 10.1523/JNEUROSCI.1374-10.2011. J Neurosci. 2011. PMID: 21248124 Free PMC article.

8

Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.

Peyrot Des Gachons C, Tominaga T, Dubourdieu D. Peyrot Des Gachons C, et al. J Agric Food Chem. 2000 Aug;48(8):3387-91. doi: 10.1021/jf990979b. J Agric Food Chem. 2000. PMID: 10956121

9

Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.

Peyrot Des Gachons C, Tominaga T, Dubourdieu D. Peyrot Des Gachons C, et al. J Agric Food Chem. 2002 Jul 3;50(14):4076-9. doi: 10.1021/jf020002y. J Agric Food Chem. 2002. PMID: 12083886

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