Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by André Boivin
Maximum Tolerable Dose of Red Pepper Decreases Fat Intake Independently of Spicy Sensation in the Mouth
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Related publications
Assessment of Dietary Intake of Molybdenum in Relation to Tolerable Upper Intake Level
European Journal of Nutrition & Food Safety
Proline Decreases the Suppressive Effect of Histidine on Food Intake and Fat Accumulation
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Assessment of Dietary Intake of Manganese in Relation to Tolerable Upper Intake Level
European Journal of Nutrition & Food Safety
Marginal Zinc Deficiency in Rats Decreases Leptin Expression Independently of Food Intake and Corticotrophin-Releasing Hormone in Relation to Food Intake
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Investigation of Dose‐dependent Effects of Fat on Blood Glucose, Serum Insulin, and Appetite Sensation
Journal of Medical Investigation
Biochemistry
Medicine
Genetics
Molecular Biology
Fat Location Defines Sensation
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
Antioxygenic Substances in Red Pepper
NIPPON SHOKUHIN KOGYO GAKKAISHI
Associations of Red Meat, Fat, and Protein Intake With Distal Colorectal Cancer Risk
Nutrition and Cancer
Medicine
Nutrition
Oncology
Cancer Research
Dietetics
The Red Pepper’s Spicy Ingredient Capsaicin Activates AMPK in HepG2 Cells Through CaMKKβ
PLoS ONE
Multidisciplinary
