Nicolas Godinot

TL;DR: Results show that GPR40 and GPR120 mediate the taste of fatty acids in mice that show a diminished preference for linoleic acid and oleic acid, and diminished taste nerve responses to several fatty acids.

TL;DR: Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations) might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

TL;DR: In this paper, the role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed using both sensory evaluation and friction coefficient measurements on a tongue-palate contact model.

TL;DR: The results show that the choice of both data collection and data processing schemes can have a very substantial impact on the power to detect genotypic variation that affects chemosensory perception.

TL;DR: Findings show that eating slowly promotes self-reported satiation and satiety and suggest that eating rate influences portion size memory, and for the first time, it is suggested thateating rate influences portions size memory.