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2017 Conference Publication A double-choice model to quantify negative preference to bitterness in pigsWang, J., Fu, M., Navarro, M. and Roura, E. (2017). A double-choice model to quantify negative preference to bitterness in pigs. 16th Biennial Conference of APSA, Melbourne, VIC Australia, 19-22 November 2017. Clayton, VIC Australia: CSIRO. doi: 10.1071/anv57n12ab081 |
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2017 Conference Publication DPP Abstract: Nutrient sensing and appetite in pigs.Roura, E. (2017). DPP Abstract: Nutrient sensing and appetite in pigs.. ASAS 2017 Midwest Meeting, Omaha, NE, United States, 13 - 15 March 2017. Cary, NC United States: Oxford University Press. doi: 10.2527/asasmw.2017.409 |
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2017 Conference Publication Sweet taste sensitivity relates to salivary leptin and food selection from a buffet meal in humansHan, Pengfei and Roura, Eugeni (2017). Sweet taste sensitivity relates to salivary leptin and food selection from a buffet meal in humans. 26th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Athens Greece, 7-10 September 2016. United Kingdom: Oxford University Press. |
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2017 Conference Publication Oral and extraoral nutritional chemosensing in pigs and humansRoura, Eugeni (2017). Oral and extraoral nutritional chemosensing in pigs and humans. 26th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Athens Greece, 7-10 September 2016. United Kingdom: Oxford University Press. |
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2016 Journal Article Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributesBenet, Iu, Guardia, Maria Dolors, Ibanez, Carles, Sola, Josep, Arnau, Jacint and Roura, Eugeni (2016). Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food Chemistry, 196, 76-82. doi: 10.1016/j.foodchem.2015.09.026 |
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2016 Journal Article A regulatory gene network related to the porcine umami taste receptor (TAS1R1/TAS1R3)Kim, J. M., Ren, D., Reverter, A. and Roura, E. (2016). A regulatory gene network related to the porcine umami taste receptor (TAS1R1/TAS1R3). Animal Genetics, 47 (1), 114-119. doi: 10.1111/age.12374 |
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2016 Conference Publication Bitter compounds delayed gastric emptying and induced intestinal smooth muscle relaxation in a pig modelFu, Minghai, Manchadi, Mary-Louise, De Jager, Nadia, Val-Laillet, David, Guerin, Sylvie and Roura, Eugeni (2016). Bitter compounds delayed gastric emptying and induced intestinal smooth muscle relaxation in a pig model. 17th International Symposium on Olfaction and Taste (ISOT), Yokohama Japan, 5-9 June 2016. United Kingdom: Oxford University Press. |
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2016 Journal Article Taste and hypertension in humans: targeting cardiovascular diseaseRoura, Eugeni, Foster, Simon, Winklebach, Anja, Navarro, Marta, Thomas, Walter, Campbell, Katrina and Stowasser, Michael (2016). Taste and hypertension in humans: targeting cardiovascular disease. Current Pharmaceutical Design, 22 (15), 2290-2305. doi: 10.2174/1381612822666160216151545 |
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2016 Journal Article Critical review evaluating the pig as a model for human nutritional physiologyRoura, Eugeni, Koopmans, Sietse-Jan, Lallès, Jean-Paul, Le Huerou-Luron, Isabelle, de Jager, Nadia, Schuurman, Teun and Val-Laillet, David (2016). Critical review evaluating the pig as a model for human nutritional physiology. Nutrition Research Reviews, 29 (1), 1-31. doi: 10.1017/S0954422416000020 |
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2016 Conference Publication Fibre enrichment decreases bitter and salty taste sensitivity in a solid food modelThavaraj, Pridhuvi, Gidley, Michael, Greenway, Delma and Roura, Eugeni (2016). Fibre enrichment decreases bitter and salty taste sensitivity in a solid food model. 17th International Symposium on Olfaction and Taste (ISOT), Yokohama Japan, 5-9 June 2016. United Kingdom: Oxford University Press. |
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2015 Journal Article Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudatesBenet, Iu, Ibanez, Carles, Guardia, Maria Dolors, Sola, Josep, Arnau, Jacint and Roura, Eugeni (2015). Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates. Food Chemistry, 185, 75-83. doi: 10.1016/j.foodchem.2015.03.102 |
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2015 Journal Article Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activationRoura, Eugeni, Aldayyani, Asya, Thavaraj, Pridhuvi, Prakash, Sangeeta, Greenway, Delma, Thomas, Walter G., Meyerhof, Wolfgang, Roudnitzky, Natacha and Foster, Simon R. (2015). Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chemical Senses, 40 (6), 427-435. doi: 10.1093/chemse/bjv024 |
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2015 Journal Article A rapid extraction method for glycogen from formalin-fixed liverSullivan, Mitchell A., Li, Shihan, Aroney, Samuel T.N., Deng, Bin, Li, Cheng, Roura, Eugeni, Schulz, Benjamin L., Harcourt, Brooke E., Forbes, Josephine M. and Gilbert, Robert G. (2015). A rapid extraction method for glycogen from formalin-fixed liver. Carbohydrate Polymers, 118, 9-15. doi: 10.1016/j.carbpol.2014.11.005 |
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2015 Journal Article G protein-coupled receptors in cardiac biology: old and new receptorsFoster, Simon R, Roura, Eugeni, Molenaar, Peter and Thomas, Walter G. (2015). G protein-coupled receptors in cardiac biology: old and new receptors. Biophysical Reviews, 7 (1), 77-89. doi: 10.1007/s12551-014-0154-2 |
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2015 Conference Publication Activation of Human Orbitofrontal Cortex to Visual Only or Visual and Olfactory Food Stimuli Reflects Pork Sensory-Specific SatietyHan, Pengfei, Gray, Marcus A., Reutens, David C. and Roura, Eugeni (2015). Activation of Human Orbitofrontal Cortex to Visual Only or Visual and Olfactory Food Stimuli Reflects Pork Sensory-Specific Satiety. 15th Scientific Meeting of the Australasian-Association-for-ChemoSensory-Science (AACSS), Brisbane, QLD Australia, 03-05 December 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bjv008 |
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2015 Conference Publication The Genes Encoding the Porcine Bitter Taste Receptors Are Potentially More Variable Than the Non-Bitter Taste Receptorsde Jager, Nadia, da Silva, Elizabete C., Burgos-Paz, William, Reverter, Antonio, Perez-Enciso, Miguel and Roura, Eugeni (2015). The Genes Encoding the Porcine Bitter Taste Receptors Are Potentially More Variable Than the Non-Bitter Taste Receptors. 15th Scientific Meeting of the Australasian Association for ChemoSensory Science (AACSS), Brisbane, QLD Australia, 03-05 December 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bjv008 |
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2015 Conference Publication Taste receptor expression and function in omnivorous farm animalsRoura, Eugeni (2015). Taste receptor expression and function in omnivorous farm animals. 24th Annual Meeting of the European Chemoreception Research Organization (ECRO), Dijon, France, 10-13 September 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bju073 |
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2015 Conference Publication The Effect of Dietary Fiber Enrichment on Taste Perception in HumansThavaraj, Pridhuvi, Gidley, Mike J. and Roura, Eugeni (2015). The Effect of Dietary Fiber Enrichment on Taste Perception in Humans. 15th Scientific Meeting of the Australasian Association for ChemoSensory Science (AACSS), Brisbane, QLD Australia, 03-05 December 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bjv008 |
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2015 Conference Publication Discovering Taste and Nutrient Sensor Expression Profile in the Oral Cavity of BroilersKim, Jun-Mo and Roura, Eugeni (2015). Discovering Taste and Nutrient Sensor Expression Profile in the Oral Cavity of Broilers. 15th Scientific Meeting of the Australasian-Association-for-ChemoSensory-Science (AACSS), Brisbane Australia, 3-5 December 2014. United Kingdom: Oxford University Press. |
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2015 Journal Article Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profilesBenet, Iu, Guardia, Maria Dolors, Ibanez, Carles, Sola, Josep, Arnau, Jacint and Roura, Eugeni (2015). Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. LWT - Food Science and Technology, 60 (1), 393-399. doi: 10.1016/j.lwt.2014.08.016 |
