Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine - Piombino, Paola; Genovese, Alessandro; Esposito, Silvia; Moio, Luigi; Cutolo, Pier Paolo; Chambery, Angela; Severino, Valeria; Moneta, Elisabetta; Smith, Daniel P.; Owens, Sarah M.; Gilbert, Jack A.; Ercolini, Danilo (PloS one, 2014)
Keywords: 60 APPLIED LIFE SCIENCES; Actinobacteria - genetics; Actinobacteria - isolation & purification; Adult; Aged; Analysis; Antioxidants; Antioxidants - metabolism; Aroma compounds; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; BASIC BIOLOGICAL SCIENCES; Biology; Body Mass Index; Chemistry; Chemosensory perception; Discriminant Analysis; Food; Food consumption; Food intake; Food matrix; Fusobacteria - genetics; Fusobacteria - isolation & purification; Gas Chromatography-Mass Spectrometry - methods; Human behavior; Humans; Hypotheses; In vivo methods and tests; Laboratories; Least-Squares Analysis; Male; Medicine; Metabolism; Microbiota; Microbiota (Symbiotic organisms); Microbiota - genetics; Middle Aged; Nutrient content; Obesity; Obesity - physiopathology; Odorants; Odorants - analysis; Pharmaceutical sciences; Preferences; Protein composition; Proteobacteria - genetics; Proteobacteria - isolation & purification; Proteome - analysis; Proteomics - methods; RNA; RNA, Ribosomal, 16S - genetics; rRNA 16S; Saliva; Saliva - microbiology; Sensory perception; Smell - physiology; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Studies; Volatile compounds; Volatiles; Wine; Wine - analysis; Wines; Young Adult; Italy; Chicago Illinois; United States--US; Illinois