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	Provedor de dados Inra (7) Autor Faurion, A. (2) Marion-Poll, F. (2) Trotier, D. (2) Bezirard, V. (1) Boucher, Y. (1) D'hauteville, F. (1) Hiroi, M. (1) Lucas, P. (1) Mariam, R. (1) Meunier, N. (1) Montmayeur, J.P. (1) Pernollet, J.C. (1) Raliou, M. (1) Remaud, H. (1) Sirieix, L. (1) Tanimura, T. (1) Vandenbeuch, A. (1) Wiencis, A. (1) Mais... Palavra-chave GOUT (7) ARTHROPODA (2) DROSOPHILA (2) HEXAPODA (2) INSECTE (2) NEURONE (2) RECEPTEUR (2) SENSATION (2) AGUEUSIE (1) BIOLOGIE NEUROSENSORIELLE (1) CAFEINE  OLFACTION (1) CALCIUM (1) CALMODULINE (1) CARTE DES VINS (1) CHOIX (1) EAU (1) ELECTROPHYSIOLOGIE (1) FONCTION PHYSIOLOGIQUE (1) FUNGIFORM PAPILLAE (1) GLUTAMATE (1) Mais... Tipo do documento Conference Paper (4) Journal Article (2) Thesis (1) Ano 2010 (2) 2009 (1) 2008 (1) 2006 (3) País France (7) Idioma Inglês (6) Francês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 Primeira ... 1 ... Última Basolateral monosodium glutamate induce a closure of channels in some rat taste bud cells Inra Vandenbeuch, A.; Faurion, A.; Trotier, D.. Tipo: Conference Paper Palavras-chave: GOUT; ELECTROPHYSIOLOGIE; LANGUE; PAPILLE GUSTATIVE GLUTAMATE; TASTE BUD CELL. Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200712af4048&uri=/notices/prodinra1/2008/09/ Exploring wine list design strategy in french restaurants Inra Sirieix, L.; Remaud, H.. The aim of this study is to better understand restaurant owners’ strategies when selecting wines tobe offered on a wine list. The study is based on a survey with 68 restaurant owners in France, usingthe Best‐Worst approach. Results show that restaurateurs have in mind a set of strategies underlyingwine list design, including: ‘Preference for local wine product’, ‘Tastes good’, ‘Matching wine withfood menu’, and ‘Competitive price fit for the price range of food’. More market‐driven strategiessuch as choosing ‘Popular wines’ or ‘Highly reputed brand’ are not considered to be as important.Further investigations reveal minor differences in the wine menu strategies for different types ofrestaurant. Tipo: Conference Paper Palavras-chave: CARTE DES VINS; RESTAURANT; STRATEGIE; METHODE BEST-WORST; GOUT; PRODUIT LOCAL; CHOIX. Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010da9a7a7a&uri=/notices/prodinra1/2010/09/ Hedonic taste in Drosophila revealed by olfactory receptors expressed in taste neurons Inra Hiroi, M.; Tanimura, T.; Marion-Poll, F.. Taste and olfaction are each tuned to a unique set of chemicals in the outside world, and their corresponding sensory spaces are mapped in different areas in the brain. This dichotomy matches categories of receptors detecting molecules either in the gaseous or in the liquid phase in terrestrial animals. However, in Drosophila olfactory and gustatory neurons express receptors which belong to the same family of 7-transmembrane domain proteins. Striking overlaps exist in their sequence structure and in their expression pattern, suggesting that there might be some functional commonalities between them. In this work, we tested the assumption that Drosophila olfactory receptor proteins are compatible with taste neurons by ectopically expressing an olfactory... Tipo: Journal Article Palavras-chave: NEURONE; RECEPTEUR; PROTEINE; SENSATION; GOUT; FONCTION PHYSIOLOGIQUE; INSECTE; ARTHROPODA; HEXAPODA; STIMULUS; SUCRE; CAFEINE  OLFACTION; NEURON; PROTEIN RECEPTOR; TASTE; DROSOPHILA. Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201058c69fd&uri=/notices/prodinra1/2010/10/ Implication des récepteurs gustatifs dans l'agueusie au MSG et au GMP Inra Raliou, M.. La mise en évidence d’une agueusie spécifique au glutamate monosodique (MSG) chez 3,5% de la population française (Lugaz et al., 2002) nous a conduit à étudier l’implication des récepteurs gustatifs dans ce phénomène. Nous avons utilisé des papilles fongiformes prélevées chez des sujets agueusiques et normogueusiques afin d’explorer et comparer les différents récepteurs au MSG présents dans ces papilles. Ainsi par RT-PCR et immunohistochimie, nous avons montré la présence de T1R1 et T1R3 chez tous les types de sujets. Par ailleurs, il semble que les récepteurs métabotropiques du glutamate de type 2 (mGluR2) et de type 4 (mGluR4) soient présents dans les papilles fongiformes de quelques sujets. L’analyse de la séquence codante des gènes TAS1R1 et TAS1R3... Tipo: Thesis Palavras-chave: RECEPTEURS GUSTATIFS; POLYMORPHISMES; MSG GMP; AGUEUSIE; SEQUENCAGE; RT-PCR; PSYCHOPHYSIQUE; IMMUNOHISTOCHIMIE; GOUT; BIOLOGIE NEUROSENSORIELLE; HUMAIN; PAPILLE GUSTATIVE. Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200770187707&uri=/notices/prodinra1/2008/08/ Promise and reality: is grape variety a credible quality indicator for french wines? Inra D'hauteville, F.. With the objective of creating market value, wine marketers are using grape variety as a componentof brands of wine linked with a commercial or region name. This strategy assumes that the consumeris able to perceive differences between varietals and possibly identify them. This experimental studyaimed at measuring the ability of consumers to recognize and evaluate the typicality of threevarietals: merlot, cabernet, syrah. Three groups were tested: occasional drinkers (n =17), regulardrinkers (n+21) and experts (n+21). The results show that consumers are unable to differentiatebetween varieties, whatever their level of expertise, thereby calling into question the credibility ofindicating grape variety for a wine brand, and finally on the wine market’s... Tipo: Conference Paper Palavras-chave: GOUT. Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20101b87ad3c&uri=/notices/prodinra1/2010/09/ Taste receptors for glutamate in human fungiform papillae Inra Mariam, R.; Boucher, Y.; Wiencis, A.; Bezirard, V.; Pernollet, J.C.; Trotier, D.; Faurion, A.; Montmayeur, J.P.. Tipo: Conference Paper Palavras-chave: GOUT; RECEPTEUR GUSTATIF TASTE RECEPTOR; GLUTAMATE; FUNGIFORM PAPILLAE. Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20073625c688&uri=/notices/prodinra1/2008/09/ Water taste transduction pathway is calcium dependent in Drosophila Inra Meunier, N.; Marion-Poll, F.; Lucas, P.. In mammals, detection of osmolarity by the gustatory system was overlooked until recently. In insects, specific taste receptor neurons detect hypoosmotic stimuli and are commonly called “W” (water) cells. W cells are easy to access in vivo and represent a good model to study the transduction of hypoosmotic stimuli. Using pharmacological and genetic approaches in Drosophila, we show that tarsal W cell firing activity depends on the concentration of external calcium bathing the dendrite. This dependence was confirmed by the strong inhibition of W cell responses to hypoosmotic stimuli by lanthanum (IC50 = 8 nM), an ion known to inhibit calcium-permeable channels. Downstream, the transduction pathway likely involves calmodulin because calmodulin antagonists... Tipo: Journal Article Palavras-chave: DROSOPHILA; ARTHROPODA; HEXAPODA; INSECTE; NEURONE; RECEPTEUR; STIMULUS HYPOOSMOTIQUE; GOUT; SENSATION; EAU; CALCIUM; CALMODULINE; OSMOLARITE  CALMODULIN; HYPOOSMOTIC; INSECT; OSMOLARITY; PKC; TRANSDUCTION. Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20104d76cadf&uri=/notices/prodinra1/2010/10/ Registros recuperados: 7 Primeira ... 1 ... Última

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