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Press release
23 Oct 2017
To study sensory associations between different types of wine and cheese, INRA researchers came up with a customized version of the temporal dominance of sensations (TDS) method, a form of sensory analysis. Using their novel approach, they discovered that cheese consumption changed and improved the taste of wine. In contrast, wine consumption only slightly modified the taste of cheese but did not enhance the pleasure of eating cheese.
23 Jun 2017
A new study led by Inserm and INRA researchers from UMR 1256, “Nutrition and Integrated Neurobiology” (INRA/Université de Bordeaux) and Unit 901, “Mediterranean Institute of Neurobiology” (Inserm/Université d’Aix-Marseille) reveals the mechanisms of disease that develop in adult mice on a low omega-3 diet since adolescence. It also demonstrates therapeutic approaches.
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