Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overal...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Di Salle, Francesco [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2013transfer abstract |
|---|
| Schlagwörter: |
|---|
| Umfang: |
4857 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Ubiquitin protease Ubp8 is necessary for - Leo, Manuela ELSEVIER, 2018, official publication of the American Gastroenterological Association, Stanford, Calif |
|---|---|
| Übergeordnetes Werk: |
volume:145 ; year:2013 ; number:3 ; pages:537-5393 ; extent:4857 |
| Links: |
|---|
| DOI / URN: |
10.1053/j.gastro.2013.05.041 |
|---|
| Katalog-ID: |
ELV011866829 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV011866829 | ||
| 003 | DE-627 | ||
| 005 | 20230625110254.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 180602s2013 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1053/j.gastro.2013.05.041 |2 doi | |
| 028 | 5 | 2 | |a /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica |
| 035 | |a (DE-627)ELV011866829 | ||
| 035 | |a (ELSEVIER)S0016-5085(13)00798-1 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 570 |q VZ |
| 084 | |a BIODIV |q DE-30 |2 fid | ||
| 084 | |a 35.70 |2 bkl | ||
| 084 | |a 42.12 |2 bkl | ||
| 084 | |a 42.15 |2 bkl | ||
| 100 | 1 | |a Di Salle, Francesco |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| 264 | 1 | |c 2013transfer abstract | |
| 300 | |a 4857 | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. | ||
| 520 | |a Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. | ||
| 650 | 7 | |a Beverage Consumption |2 Elsevier | |
| 650 | 7 | |a fMRI |2 Elsevier | |
| 650 | 7 | |a Brain |2 Elsevier | |
| 650 | 7 | |a Gustatory System |2 Elsevier | |
| 700 | 1 | |a Cantone, Elena |4 oth | |
| 700 | 1 | |a Savarese, Maria Flavia |4 oth | |
| 700 | 1 | |a Aragri, Adriana |4 oth | |
| 700 | 1 | |a Prinster, Anna |4 oth | |
| 700 | 1 | |a Nicolai, Emanuele |4 oth | |
| 700 | 1 | |a Sarnelli, Giovanni |4 oth | |
| 700 | 1 | |a Iengo, Maurizio |4 oth | |
| 700 | 1 | |a Buyckx, Maxime |4 oth | |
| 700 | 1 | |a Cuomo, Rosario |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n HighWire Press |a Leo, Manuela ELSEVIER |t Ubiquitin protease Ubp8 is necessary for |d 2018 |d official publication of the American Gastroenterological Association |g Stanford, Calif |w (DE-627)ELV000307017 |
| 773 | 1 | 8 | |g volume:145 |g year:2013 |g number:3 |g pages:537-5393 |g extent:4857 |
| 856 | 4 | 0 | |u https://doi.org/10.1053/j.gastro.2013.05.041 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a FID-BIODIV | ||
| 912 | |a SSG-OLC-PHA | ||
| 936 | b | k | |a 35.70 |j Biochemie: Allgemeines |q VZ |
| 936 | b | k | |a 42.12 |j Biophysik |q VZ |
| 936 | b | k | |a 42.15 |j Zellbiologie |q VZ |
| 951 | |a AR | ||
| 952 | |d 145 |j 2013 |e 3 |h 537-5393 |g 4857 | ||
| author_variant |
s f d sf sfd |
|---|---|
| matchkey_str |
disallefrancescocantoneelenasavaresemari:2013----:fetfabntoobanrcsigfwe |
| hierarchy_sort_str |
2013transfer abstract |
| bklnumber |
35.70 42.12 42.15 |
| publishDate |
2013 |
| allfields |
10.1053/j.gastro.2013.05.041 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica (DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 DE-627 ger DE-627 rakwb eng 570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Di Salle, Francesco verfasserin aut Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans 2013transfer abstract 4857 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier Cantone, Elena oth Savarese, Maria Flavia oth Aragri, Adriana oth Prinster, Anna oth Nicolai, Emanuele oth Sarnelli, Giovanni oth Iengo, Maurizio oth Buyckx, Maxime oth Cuomo, Rosario oth Enthalten in HighWire Press Leo, Manuela ELSEVIER Ubiquitin protease Ubp8 is necessary for 2018 official publication of the American Gastroenterological Association Stanford, Calif (DE-627)ELV000307017 volume:145 year:2013 number:3 pages:537-5393 extent:4857 https://doi.org/10.1053/j.gastro.2013.05.041 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 35.70 Biochemie: Allgemeines VZ 42.12 Biophysik VZ 42.15 Zellbiologie VZ AR 145 2013 3 537-5393 4857 |
| spelling |
10.1053/j.gastro.2013.05.041 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica (DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 DE-627 ger DE-627 rakwb eng 570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Di Salle, Francesco verfasserin aut Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans 2013transfer abstract 4857 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier Cantone, Elena oth Savarese, Maria Flavia oth Aragri, Adriana oth Prinster, Anna oth Nicolai, Emanuele oth Sarnelli, Giovanni oth Iengo, Maurizio oth Buyckx, Maxime oth Cuomo, Rosario oth Enthalten in HighWire Press Leo, Manuela ELSEVIER Ubiquitin protease Ubp8 is necessary for 2018 official publication of the American Gastroenterological Association Stanford, Calif (DE-627)ELV000307017 volume:145 year:2013 number:3 pages:537-5393 extent:4857 https://doi.org/10.1053/j.gastro.2013.05.041 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 35.70 Biochemie: Allgemeines VZ 42.12 Biophysik VZ 42.15 Zellbiologie VZ AR 145 2013 3 537-5393 4857 |
| allfields_unstemmed |
10.1053/j.gastro.2013.05.041 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica (DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 DE-627 ger DE-627 rakwb eng 570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Di Salle, Francesco verfasserin aut Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans 2013transfer abstract 4857 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier Cantone, Elena oth Savarese, Maria Flavia oth Aragri, Adriana oth Prinster, Anna oth Nicolai, Emanuele oth Sarnelli, Giovanni oth Iengo, Maurizio oth Buyckx, Maxime oth Cuomo, Rosario oth Enthalten in HighWire Press Leo, Manuela ELSEVIER Ubiquitin protease Ubp8 is necessary for 2018 official publication of the American Gastroenterological Association Stanford, Calif (DE-627)ELV000307017 volume:145 year:2013 number:3 pages:537-5393 extent:4857 https://doi.org/10.1053/j.gastro.2013.05.041 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 35.70 Biochemie: Allgemeines VZ 42.12 Biophysik VZ 42.15 Zellbiologie VZ AR 145 2013 3 537-5393 4857 |
| allfieldsGer |
10.1053/j.gastro.2013.05.041 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica (DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 DE-627 ger DE-627 rakwb eng 570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Di Salle, Francesco verfasserin aut Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans 2013transfer abstract 4857 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier Cantone, Elena oth Savarese, Maria Flavia oth Aragri, Adriana oth Prinster, Anna oth Nicolai, Emanuele oth Sarnelli, Giovanni oth Iengo, Maurizio oth Buyckx, Maxime oth Cuomo, Rosario oth Enthalten in HighWire Press Leo, Manuela ELSEVIER Ubiquitin protease Ubp8 is necessary for 2018 official publication of the American Gastroenterological Association Stanford, Calif (DE-627)ELV000307017 volume:145 year:2013 number:3 pages:537-5393 extent:4857 https://doi.org/10.1053/j.gastro.2013.05.041 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 35.70 Biochemie: Allgemeines VZ 42.12 Biophysik VZ 42.15 Zellbiologie VZ AR 145 2013 3 537-5393 4857 |
| allfieldsSound |
10.1053/j.gastro.2013.05.041 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica (DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 DE-627 ger DE-627 rakwb eng 570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Di Salle, Francesco verfasserin aut Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans 2013transfer abstract 4857 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier Cantone, Elena oth Savarese, Maria Flavia oth Aragri, Adriana oth Prinster, Anna oth Nicolai, Emanuele oth Sarnelli, Giovanni oth Iengo, Maurizio oth Buyckx, Maxime oth Cuomo, Rosario oth Enthalten in HighWire Press Leo, Manuela ELSEVIER Ubiquitin protease Ubp8 is necessary for 2018 official publication of the American Gastroenterological Association Stanford, Calif (DE-627)ELV000307017 volume:145 year:2013 number:3 pages:537-5393 extent:4857 https://doi.org/10.1053/j.gastro.2013.05.041 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 35.70 Biochemie: Allgemeines VZ 42.12 Biophysik VZ 42.15 Zellbiologie VZ AR 145 2013 3 537-5393 4857 |
| language |
English |
| source |
Enthalten in Ubiquitin protease Ubp8 is necessary for Stanford, Calif volume:145 year:2013 number:3 pages:537-5393 extent:4857 |
| sourceStr |
Enthalten in Ubiquitin protease Ubp8 is necessary for Stanford, Calif volume:145 year:2013 number:3 pages:537-5393 extent:4857 |
| format_phy_str_mv |
Article |
| bklname |
Biochemie: Allgemeines Biophysik Zellbiologie |
| institution |
findex.gbv.de |
| topic_facet |
Beverage Consumption fMRI Brain Gustatory System |
| dewey-raw |
570 |
| isfreeaccess_bool |
false |
| container_title |
Ubiquitin protease Ubp8 is necessary for |
| authorswithroles_txt_mv |
Di Salle, Francesco @@aut@@ Cantone, Elena @@oth@@ Savarese, Maria Flavia @@oth@@ Aragri, Adriana @@oth@@ Prinster, Anna @@oth@@ Nicolai, Emanuele @@oth@@ Sarnelli, Giovanni @@oth@@ Iengo, Maurizio @@oth@@ Buyckx, Maxime @@oth@@ Cuomo, Rosario @@oth@@ |
| publishDateDaySort_date |
2013-01-01T00:00:00Z |
| hierarchy_top_id |
ELV000307017 |
| dewey-sort |
3570 |
| id |
ELV011866829 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV011866829</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625110254.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180602s2013 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1053/j.gastro.2013.05.041</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV011866829</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0016-5085(13)00798-1</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">570</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BIODIV</subfield><subfield code="q">DE-30</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.70</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.15</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Di Salle, Francesco</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2013transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">4857</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Beverage Consumption</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">fMRI</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Brain</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gustatory System</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cantone, Elena</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Savarese, Maria Flavia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Aragri, Adriana</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Prinster, Anna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nicolai, Emanuele</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Sarnelli, Giovanni</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Iengo, Maurizio</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Buyckx, Maxime</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cuomo, Rosario</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">HighWire Press</subfield><subfield code="a">Leo, Manuela ELSEVIER</subfield><subfield code="t">Ubiquitin protease Ubp8 is necessary for</subfield><subfield code="d">2018</subfield><subfield code="d">official publication of the American Gastroenterological Association</subfield><subfield code="g">Stanford, Calif</subfield><subfield code="w">(DE-627)ELV000307017</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:145</subfield><subfield code="g">year:2013</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:537-5393</subfield><subfield code="g">extent:4857</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1053/j.gastro.2013.05.041</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-BIODIV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.70</subfield><subfield code="j">Biochemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.12</subfield><subfield code="j">Biophysik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.15</subfield><subfield code="j">Zellbiologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">145</subfield><subfield code="j">2013</subfield><subfield code="e">3</subfield><subfield code="h">537-5393</subfield><subfield code="g">4857</subfield></datafield></record></collection>
|
| author |
Di Salle, Francesco |
| spellingShingle |
Di Salle, Francesco ddc 570 fid BIODIV bkl 35.70 bkl 42.12 bkl 42.15 Elsevier Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| authorStr |
Di Salle, Francesco |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV000307017 |
| format |
electronic Article |
| dewey-ones |
570 - Life sciences; biology |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System Elsevier |
| topic |
ddc 570 fid BIODIV bkl 35.70 bkl 42.12 bkl 42.15 Elsevier Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System |
| topic_unstemmed |
ddc 570 fid BIODIV bkl 35.70 bkl 42.12 bkl 42.15 Elsevier Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System |
| topic_browse |
ddc 570 fid BIODIV bkl 35.70 bkl 42.12 bkl 42.15 Elsevier Beverage Consumption Elsevier fMRI Elsevier Brain Elsevier Gustatory System |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
e c ec m f s mf mfs a a aa a p ap e n en g s gs m i mi m b mb r c rc |
| hierarchy_parent_title |
Ubiquitin protease Ubp8 is necessary for |
| hierarchy_parent_id |
ELV000307017 |
| dewey-tens |
570 - Life sciences; biology |
| hierarchy_top_title |
Ubiquitin protease Ubp8 is necessary for |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV000307017 |
| title |
Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| ctrlnum |
(DE-627)ELV011866829 (ELSEVIER)S0016-5085(13)00798-1 |
| title_full |
Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| author_sort |
Di Salle, Francesco |
| journal |
Ubiquitin protease Ubp8 is necessary for |
| journalStr |
Ubiquitin protease Ubp8 is necessary for |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science |
| recordtype |
marc |
| publishDateSort |
2013 |
| contenttype_str_mv |
zzz |
| container_start_page |
537 |
| author_browse |
Di Salle, Francesco |
| container_volume |
145 |
| physical |
4857 |
| class |
570 VZ BIODIV DE-30 fid 35.70 bkl 42.12 bkl 42.15 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Di Salle, Francesco |
| doi_str_mv |
10.1053/j.gastro.2013.05.041 |
| dewey-full |
570 |
| title_sort |
effect of carbonation on brain processing of sweet stimuli in humans |
| title_auth |
Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| abstract |
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. |
| abstractGer |
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. |
| abstract_unstemmed |
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA |
| container_issue |
3 |
| title_short |
Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans |
| url |
https://doi.org/10.1053/j.gastro.2013.05.041 |
| remote_bool |
true |
| author2 |
Cantone, Elena Savarese, Maria Flavia Aragri, Adriana Prinster, Anna Nicolai, Emanuele Sarnelli, Giovanni Iengo, Maurizio Buyckx, Maxime Cuomo, Rosario |
| author2Str |
Cantone, Elena Savarese, Maria Flavia Aragri, Adriana Prinster, Anna Nicolai, Emanuele Sarnelli, Giovanni Iengo, Maurizio Buyckx, Maxime Cuomo, Rosario |
| ppnlink |
ELV000307017 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth oth oth oth oth |
| doi_str |
10.1053/j.gastro.2013.05.041 |
| up_date |
2024-07-06T20:59:48.835Z |
| _version_ |
1803864861662248960 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV011866829</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625110254.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180602s2013 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1053/j.gastro.2013.05.041</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001516.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV011866829</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0016-5085(13)00798-1</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">570</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BIODIV</subfield><subfield code="q">DE-30</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.70</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.15</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Di Salle, Francesco</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of Carbonation on Brain Processing of Sweet Stimuli in Humans</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2013transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">4857</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Beverage Consumption</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">fMRI</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Brain</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gustatory System</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cantone, Elena</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Savarese, Maria Flavia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Aragri, Adriana</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Prinster, Anna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nicolai, Emanuele</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Sarnelli, Giovanni</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Iengo, Maurizio</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Buyckx, Maxime</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cuomo, Rosario</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">HighWire Press</subfield><subfield code="a">Leo, Manuela ELSEVIER</subfield><subfield code="t">Ubiquitin protease Ubp8 is necessary for</subfield><subfield code="d">2018</subfield><subfield code="d">official publication of the American Gastroenterological Association</subfield><subfield code="g">Stanford, Calif</subfield><subfield code="w">(DE-627)ELV000307017</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:145</subfield><subfield code="g">year:2013</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:537-5393</subfield><subfield code="g">extent:4857</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1053/j.gastro.2013.05.041</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-BIODIV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.70</subfield><subfield code="j">Biochemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.12</subfield><subfield code="j">Biophysik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.15</subfield><subfield code="j">Zellbiologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">145</subfield><subfield code="j">2013</subfield><subfield code="e">3</subfield><subfield code="h">537-5393</subfield><subfield code="g">4857</subfield></datafield></record></collection>
|
| score |
7.4028063 |