02885nam0 2200505 i 450 SBL043069520251003044354.0IT7210333 19910930d1972 ||||0itac50 baitaitz01i xxxe z01nˆIl ‰nodo meridionaleAlberto Servidio NapoliEdizioni scientifiche italiane1972373 p.24 cmerrata corrige.Italia meridionaleProgrammazione economicaFIRSBLC001177I330.9457Economia. Situazioni e condizioni economiche. Italia meridionale12338.9POLITICA ECONOMICA17338.9457SVILUPPO ECONOMICO E POLITICHE DI SVILUPPO. Italia meridionale20Pianificazione economicaProgrammazione economicaPianificazione economicaServidio, AlbertoVEAV02716607024433ITIT-00000019910930IT-BN0095 IT-SA0113 IT-SA0060 IT-SA0037 IT-NA0243 IT-NA0001 IT-AV0003 IT-AV0007 IT-NA0079 IT-CE0012 IT-BN0098 IT-NA0230 IT-NA0707 IT-AV0045 IT-BN0015 IT-NA0097 NAP MVO STORIA LOCALENAP 42S. MODERNA$NAP BNSEZ.NAP. $NAP 15SALA A Comprende materiale librario inerente a varie discipline.NAP BNF.PONTIERIIl Fondo è escluso dal servizio di prestito. La consegna dei documenti è effettuata dall'Ufficio DistribuzioneNAP SPNF. NUOVO FONDONAP AVSEZ. M Sezione ModernaNAP 01POZZO LIB.Vi sono collocati fondi di economia, periodici di ingegneria e scienze, periodici di economia e statistica e altri fondi comprendenti documenti di economia pervenuti in dono. NAP CUF. PAREO $NAP 27SALA $NAP MSS.6 $NAP PBSEZ LOCALE$NAP 72D2 $NAP 67SALA F Comprende monografie di vario argomentoSBL0430695Biblioteca Centralizzata di Ateneo1 v.1 v. 01POZZO LIB.ECON MON 9159 0101 0000094185E VMA 1 v. (stampa 1972. - Precedente collocazione: GUERRAZZI B 742)B 2007121220071212Centro Librario e Bibliotecario per la Diffusione della cultura1 v. 67SALA F STO II 112 67 0000453045 VMA 1 v.A 2022112320221123 01 15 27 42 67 72 AR AV BN CC CU IR MS MV PB SPNodo meridionale67663UNISANNIO06329nam 2201885z- 450 991055775160332120210501(CKB)5400000000045825(oapen)https://directory.doabooks.org/handle/20.500.12854/68686(oapen)doab68686(oapen)68686(EXLCZ)99540000000004582520202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierTaste, Nutrition and HealthBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (350 p.)3-03928-444-4 3-03928-445-2 The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to which a food is accepted or rejected-and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscResearch and information: generalbicsscCultural studies: food and societybicsscacceptabilityadiposityadolescentsadultsaromaaromasastringencybasic tastesBDNFbiopsychosocialbitterbitternessbody mass indexbrain imagingburning sensationc-Foscaffeinated beveragescaffeinecandidate genecarbohydratecariesCATACD36childrenchoicechronic smokingcigarettesclassification methodcolorconsumercross-culturaldietdietary behaviorsdietotherapydysgeusiae-cigaretteseating behaviorEGCGelectrophysiological recording from human tongueEuropean childrenfamiliarityfat likingfat perceptionfat tastefMRIfood developmentfood intakefood likingfood neophobiafood preferencesgeneticsGlut-1grapefruitgustationGWAShalitosishedonichedonicsheritabilityindividual differencesintensityintraduodenal infusionintraileal infusionlikinglinoleic acidmemorymicrobiotan/anaringinnon-SS sicca syndromenutritionObesityolfactionoverweightphysical activitypolygenic risk scoreprebioticsprimary Sjögren's syndromePROPPROP tastingpsychophysical dose-responsepsychophysicsQUESTquestionnairesalivasaltsatietysensitivity to disgustsensitivity to punishmentsensorysensory attributessensory evaluationsex differencessmellsmell sensitivitystaircasesugar reductionsweetsweet likingsweet tastesweetenerssweetnesssweetness growth ratesweetness potencytastantstastetaste perceptiontaste preference questionnairetaste receptiontaste testteathresholdtobaccoumamivalidationvegetablesweight managementZif-268Biology, life sciencesFood & societyResearch & information: generalResearch and information: generalCultural studies: food and societyTepper Beverly Jedt1297617Barbarossa Iole TomassiniedtTepper Beverly JothBarbarossa Iole TomassiniothBOOK9910557751603321Taste, Nutrition and Health3024620UNINA