Meal palatability, substrate oxidation and blood glucose in young and older men. (Q32145867)

6 July 2017

Meal palatability, substrate oxidation and blood glucose in young and older men. (English)

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6 July 2017

5

McCrory MA

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6 July 2017

7

Roberts SB

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6 July 2017

1

Sawaya AL

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6 July 2017

Fuss PJ

2

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6 July 2017

Dallal GE

series ordinal

3

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6 July 2017

Tsay R

series ordinal

4

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6 July 2017

Young V

series ordinal

6

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6 July 2017

language of work or name

English

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publication date

1 January 2001

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6 July 2017

Physiology & Behavior

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6 July 2017

72

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6 July 2017

1-2

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6 July 2017

5-12

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Chemical senses in the release of gastric and pancreatic secretions

6 July 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Anticipatory salivary flow to the sight of different foods.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Role of the proximal and distal stomach in mixed solid and liquid meal emptying

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Environmental effects on the intake of overweight and normal-weight men.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Overweight and obesity in the United States: prevalence and trends, 1960-1994

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Effect of food palatability on early (cephalic) phase of diet-induced thermogenesis in nonobese and obese man

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

The relationship between glycemic response, digestibility, and factors influencing the dietary habits of diabetics

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Hunger-induced finickiness in humans.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Consistency of liking and appropriateness ratings and their relation to consumption in a product test of ice cream.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Estimation of energy expenditure, net carbohydrate utilization, and net fat oxidation and synthesis by indirect calorimetry: evaluation of errors with special reference to the detailed composition of fuels

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

The measurement of food preferences in humans: do taste-and-spit tests predict consumption?

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

High glycemic index foods, overeating, and obesity.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Classification and diagnosis of diabetes mellitus and other categories of glucose intolerance. National Diabetes Data Group

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Dietary hyperphagia and obesity: what causes them?

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Relationship between obesity, weight loss, and taste responsiveness

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Influence of palatability on subsequent hunger and food intake: a retrospective replication

1 reference

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7 January 2021

A role for brown adipose tissue in diet-induced thermogenesis

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Effect of high-fat and low-fat diets on voluntary energy intake and substrate oxidation: studies in identical twins consuming diets matched for energy density, fiber, and palatability.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Palatability and dietary restraint: effect on cephalic phase insulin release in women

1 reference

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7 January 2021

Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

New methods for calculating metabolic rate with special reference to protein metabolism

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

The glycemic index: methodology and clinical implications

1 reference

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7 January 2021

Salivation to the sight and thought of food: a new measure of appetite.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Selective effects of naltrexone on food pleasantness and intake.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Independent effects of palatability and within-meal pauses on intake and appetite ratings in human volunteers

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Effects of changes in palatability on food intake and the cumulative food intake curve in man

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

Hunger and palatability: tracking ratings of subjective experience before, during and after the consumption of preferred and less preferred food.

1 reference

https://api.crossref.org/works/10.1016%2FS0031-9384%2800%2900292-4

7 January 2021

10.1016/S0031-9384(00)00292-4

Identifiers

DOI

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6 July 2017

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