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Concept

Xérostomie

Publications associées (5)

Difference in astringency of the main pea protein fractions

Francesco Stellacci, Hanna Fanny Clarisse Lesme

Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation ( ...

Elsevier Sci Ltd2023

On the durability of surgical masks after simulated handling and wear

Jian Wang, Véronique Michaud, Baris Çaglar, Vincent Marc Varanges, Yann Albert Gérard Lebaupin

After the spread of COVID-19, surgical masks became highly recommended to the public. They tend to be handled and used multiple times, which may impact their performance. To evaluate this risk, surgical masks of Type IIR were submitted to four simulated tr ...

Nature Research2022

Variability of Primary Sjogren's Syndrome Is Driven by Interferon alpha and Interferon alpha Blood Levels Are Associated With the Class II HLA-DQ Locus

Jacques Fellay, Christian Axel Wandall Thorball

Objective Primary Sjogren's syndrome (SS) is the second most frequent systemic autoimmune disease, affecting 0.1% of the general population. To characterize the molecular and clinical variabilities among patients with primary SS, we integrated transcriptom ...

WILEY2022

Small effects of smoking on visual spatiotemporal processing

Michael Herzog

Nicotine is an important stimulant that is involved in modulating many neuronal processes, including those related to vision. Nicotine is also thought to play a key role in schizophrenia: A genetic variation of the cholinergic nicotine receptor gene, alpha ...

Nature Publishing Group2014

Influence of emulsion composition on lubrication capacity and texture perception

Stefano Mischler

P>The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were compar ...

2009