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Catherine Peyrot des Gachons

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Journal of Agricultural and Food Chemistry|September 18, 2003
Direct method for determining seed and skin proanthocyanidin extraction into red wineCatherine Peyrot des Gachons, James A Kennedy
Current Diabetes Reports|September 19, 2016
Salivary Amylase: Digestion and Metabolic SyndromeCatherine Peyrot des Gachons, Paul A S Breslin
Journal of Agricultural and Food Chemistry|June 27, 2002
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 blancCatherine Peyrot Des Gachons, Takatoshi Tominaga, Denis Dubourdieu
Annals of the New York Academy of Sciences|August 19, 2009
The genetics of bitterness and pungency detection and its impact on phytonutrient evaluationCatherine Peyrot des Gachons, Gary K Beauchamp, Paul A S Breslin
Scientific Reports|June 5, 2021
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oilCatherine Peyrot des Gachons, Abigail J O'Keefe, Louise Slade, et al.
Current Biology : CB|April 13, 2011
Bitter taste induces nauseaCatherine Peyrot des Gachons, Gary K Beauchamp, Robert M Stern, et al.
Plos One|October 23, 2010
Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starchAbigail L Mandel, Catherine Peyrot des Gachons, Kimberly L Plank, et al.
Current Biology : CB|October 13, 2012
Opponency of astringent and fat sensationsCatherine Peyrot des Gachons, Emi Mura, Camille Speziale, et al.
International Journal of Molecular Sciences|November 27, 2024
Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil BioactivesCatherine Peyrot des Gachons, Claudia Willis, Michael P Napolitano, et al.
Plos One|September 30, 2016
Oral Cooling and Carbonation Increase the Perception of Drinking and Thirst Quenching in Thirsty AdultsCatherine Peyrot des Gachons, Julie Avrillier, Michael Gleason, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Journal of Agricultural and Food Chemistry|September 18, 2003
Direct method for determining seed and skin proanthocyanidin extraction into red wineCatherine Peyrot des Gachons, James A Kennedy
Current Diabetes Reports|September 19, 2016
Salivary Amylase: Digestion and Metabolic SyndromeCatherine Peyrot des Gachons, Paul A S Breslin
Journal of Agricultural and Food Chemistry|June 27, 2002
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 blancCatherine Peyrot Des Gachons, Takatoshi Tominaga, Denis Dubourdieu
Annals of the New York Academy of Sciences|August 19, 2009
The genetics of bitterness and pungency detection and its impact on phytonutrient evaluationCatherine Peyrot des Gachons, Gary K Beauchamp, Paul A S Breslin
Scientific Reports|June 5, 2021
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oilCatherine Peyrot des Gachons, Abigail J O'Keefe, Louise Slade, et al.
Current Biology : CB|April 13, 2011
Bitter taste induces nauseaCatherine Peyrot des Gachons, Gary K Beauchamp, Robert M Stern, et al.
Plos One|October 23, 2010
Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starchAbigail L Mandel, Catherine Peyrot des Gachons, Kimberly L Plank, et al.
Current Biology : CB|October 13, 2012
Opponency of astringent and fat sensationsCatherine Peyrot des Gachons, Emi Mura, Camille Speziale, et al.
International Journal of Molecular Sciences|November 27, 2024
Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil BioactivesCatherine Peyrot des Gachons, Claudia Willis, Michael P Napolitano, et al.
Plos One|September 30, 2016
Oral Cooling and Carbonation Increase the Perception of Drinking and Thirst Quenching in Thirsty AdultsCatherine Peyrot des Gachons, Julie Avrillier, Michael Gleason, et al.
Pageof 2