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Anthony Sclafani
Researcher at City University of New York
Publications - 256
Citations - 8781
Anthony Sclafani is an academic researcher from City University of New York. The author has contributed to research in topics: Saccharin & Fructose. The author has an hindex of 55, co-authored 242 publications receiving 8416 citations. Previous affiliations of Anthony Sclafani include Mount Sinai St. Luke's and Mount Sinai Roosevelt & Queens College.
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T1R3 taste receptor is critical for sucrose but not Polycose taste
TL;DR: Results indicate that the T1R3 receptor plays a critical role in the taste-mediated response to sucrose but not Polycose, and that mice with KO mice drink less sugar than WT mice.
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Oxytocin knockout mice demonstrate enhanced intake of sweet and nonsweet carbohydrate solutions
TL;DR: Findings indicate that the absence of OT in mice does not affect their appetitive drive to consume palatable sucrose solutions, and may increase daily intake of palatable sweet and nonsweet solutions of carbohydrate (but not fat) by selectively blunting or masking processes that contribute to postingestive satiety.
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Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
TL;DR: The galactose-induced flavor avoidance indicates that this sugar has a negative postingestive consequence, and may be due to the slow and incomplete hepatic metabolism of this sugar in adult rats.
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Fat and Carbohydrate Preferences in Mice: The Contribution of α-Gustducin and Trpm5 Taste Signaling Proteins
TL;DR: The disruption in Polycose, but not starch, preference in Gust KO mice indicates that distinct sensory signaling pathways mediate the response to these carbohydrates, and implicate alpha-gustducin and Trpm5 as mediators of polysaccharide taste and TrPM5 in fat taste.
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Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions
TL;DR: It is proposed that B6 mice consume more sugar and fat than 129 mice because their stronger orosensory response stimulates greater intake, which leads to greater stimulation of postingestive nutrient detectors and further enhancement of consumption.