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Diet and Sensory-Perception

Diet and Sensory-Perception (Adult Population)

The CNP Diet and Sensory-Perception Research Category consolidates research exploring the interconnected relationship between dietary intake and sensory-perception. To view each original study on the open internet, click “Original.” To view the CNP-written abstract summary, click “CNP Summary.” While only some of the CNP-written abstract summaries are available below for free, all abstract summaries are available to CNP members through the CNP Library Membership.

Food perception promotes phosphorylation of MFFS131 and mitochondrial fragmentation in liver

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 24 November 2021
  • Reviewed By CNP STAFF
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This CNP Research Summary is protected. Become a CNP Library Member to access it.

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Related Studies

Colour, pleasantness, and consumption behaviour within a meal

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 24 November 2021
  • Reviewed By CNP STAFF

While the color of food items is said to affect dietary behaviors, this 2014 study examines the possible effects of meal variety and the color arrangement of the food. These variables may influence how pleasant the food is for the consumer over time, and potentially consumption behavior. While repeated intake of the same foods can […]

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 24 November 2021
  • Reviewed By CNP STAFF

This 2016 study tested the relationship between the level of food processing involved in making a product and people’s glycemic and satiety responses. The food served varied in terms of processing based on the international NOVA classification, which were: raw and minimally processed foods; processed foods; and ultra-processed foods (industrial products made from substances extracted/derived […]

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