A5026779934- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Big Data Technologies and Applications
- Sensory Analysis and Statistical Methods
- Culinary Culture and Tourism
- Consumer Attitudes and Food Labeling
- Nutrition, Genetics, and Disease
- Physical Activity and Health
- Skin Protection and Aging
- Health and Lifestyle Studies
- Indoor Air Quality and Microbial Exposure
- State Capitalism and Financial Governance
- Allergic Rhinitis and Sensitization
- Global Financial Crisis and Policies
- Big Data and Business Intelligence
- Obesity, Physical Activity, Diet
- International Development and Aid
University of Guelph
2016-2020
La Trobe University
2019
Universidade Federal do Rio de Janeiro
2019
Institut Jules Bordet
2000
A previous randomized trial found that sunscreen use could extend intentional sun exposure, thereby possibly increasing the risk of cutaneous melanoma. In a similarly designed trial, we examined effect sunscreens having different protection factor (SPF) on actual exposure to ultraviolet B (UVB) and (UVA) radiation. June 1998, 58 European participants 18–24 years old were receive SPF 10 or 30 asked complete daily records their during summer holidays whom 44 utilized personal UVA UVB dosimeter...
Taste is a fundamental determinant of food selection, and inter-individual variations in taste perception may be important risk factors for poor eating habits obesity. Characterizing differences their influences on dietary intake lead to an improved understanding obesity potential develop personalized nutrition recommendations. This study explored associations between 93 single nucleotide polymorphisms (SNPs) sweet, fat, bitter, salt, sour, umami receptors psychophysical measures taste....
Snacking is an integral component of eating habits in young children that often overlooked nutrition research. While snacking a substantial source calories preschoolers’ diets, there limited knowledge about the factors drive patterns. The genetics taste may help to better understand patterns children. rs1761667 single nucleotide polymorphism (SNP) CD36 gene has been linked fat sensitivity, rs35874116 SNP TAS1R2 related sweet preference, and rs713598 TAS2R38 associated with aversion bitter,...
Taste is fundamentally important for food selection. Although measures of taste sensitivity and preference have been refined over several decades, it remains largely unknown how these relate to each other preferences. The objectives this study were examine, in healthy adults (age 24.6 ± 0.6 years, n = 49), 1) correlations among sensitivity, including detection threshold (DT) suprathreshold (ST), (PR) within sweet, salt, sour, umami, ... fat tastes; 2) underlying associations DT, ST, PR...
Taste is a fundamental mechanism whereby compounds are detected orally, yet it highly variable among individuals. The variability in taste that attributable to genetics not well-characterized despite its potential role food selection, and therefore, eating habits contribute risk of overweight obesity. In order implicate measures function preference as potentially deterministic factors adverse behaviors lead obesity, must be shown relationship exists between genetic variation receptor genes...
Safeguards assessments are a key pillar of the risk management arrangements for IMF lending. aim to mitigate risks misuse Fund resources and misreporting program monetary data under arrangements. assessment reports confidential therefore Executive Board is provided with periodic report on safeguards activities biennial basis, in addition high-level summaries member country staff findings recommendations. This update activity covers period May 2017 end-April 2019 (the period).
Taste is fundamentally important for food selection. While measures of taste sensitivity and preference have been refined over several decades, it remains largely unknown how these relate to each other preferences. The objectives this study were examine, in healthy adults (age 24.6 ± 0.6 years, n = 49), 1) correlations among sensitivity, including detection threshold (DT) suprathreshold (ST), (PR) within sweet, salt, sour, umami, fat tastes, 2) the underlying associations DT, ST PR...