Michael G Tordoff
Biographic Data
| ID | 5501203 |
|---|---|
| NAME | Michael G Tordoff |
| GIVEN NAMES | Michael G |
| FAMILY NAME | Tordoff |
| SIGNATURE | TORDOFF M G |
| AFFILIATIONS | Monell Chemical Senses Center |
| ORCID | 0000-0003-1977-9520 |
| VERIFIED | Yes |
| TOTAL WORKS | 27 |
| TOTAL CITATIONS | 46 |
| WORKS AS AUTHOR | 27 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1988 |
| LATEST PUBLICATION YEAR | 2017 |
| H-INDEX | 4 |
Recalled taste intensity, liking and habitual intake of commonly consumed foods
A mouse with bad hair and poor taste
The meal as medicine. Anti-obesity effects of soy in rat model of menopause
Heterogeneous weight gain by inbred mice fed a high-energy diet. Influence of litter characteristics
Vegetable bitterness is related to calcium content
High calcium preference is associated with low expression of the calcium-sensing receptor gene, Casr, in tongue epithelial tissue
How many genes control body weight
Withdrawn
Withdrawn
Influence of the number of repellent-treated and untreated food or water containers on intake by the European starling
Magnesium appetite in the rat
Calcium-deprived rats sham-drink CaCl2and NaCl
Experience with a macronutrient source influences subsequent macronutrient selection
Can the postingestive delivery of salt support flavor preference learning
Salt intake of rats fed diets deficient in calcium, iron, magnesium, phosphorus, potassium, or all minerals
Sham-feeding sucrose or corn oil stimulates food intake in rats
Flavor preferences and fructose
Previous work suggests that fuel oxidation in the liver provides an unconditioned stimulus for "calorie-based" flavor preference learning. To investigate this possibility in more detail, we manipulated liver metabolism by taking advantage of the greater specificity to the liver of fructose than glucose. Intact rats preferred flavored food ingested with a drink of 35% fructose solution to flavored food eaten with either no sweet drink (Experiment …
Drinking saccharin increases food intake and preference—IV. Cephalic phase and metabolic factors
Flavor preferences and fructose
Drinking saccharin increases food intake and preference—I. Comparison with other drinks
Calorie-based conditioning of food preferences
Drinking saccharin increases food intake and preference—II. Hydrational factors
Drinking saccharin increases food intake and preference—III. Sensory and associative factors
Post-absorptive control of fat preference
Isolation and preliminary characterization of the hepatic stimulus for feeding using the fructose analog, 2,5-anhydro-d-Mannitol (2,5-AM)
Drinking saccharin increases food intake and preference—IV. Cephalic phase and metabolic factors
Drinking saccharin increases food intake and preference—I. Comparison with other drinks
How do non-nutritive sweeteners increase food intake
Drinking saccharin increases food intake and preference—II. Hydrational factors
Drinking saccharin increases food intake and preference—III. Sensory and associative factors
Recalled taste intensity, liking and habitual intake of commonly consumed foods
How do non-nutritive sweeteners increase food intake
Flavor preferences and fructose
Previous work suggests that fuel oxidation in the liver provides an unconditioned stimulus for "calorie-based" flavor preference learning. To investigate this possibility in more detail, we manipulated liver metabolism by taking advantage of the greater specificity to the liver of fructose than glucose. Intact rats preferred flavored food ingested with a drink of 35% fructose solution to flavored food eaten with either no sweet drink (Experiment …
Magnesium appetite in the rat
Calcium-deprived rats sham-drink CaCl2and NaCl
Salt intake of rats fed diets deficient in calcium, iron, magnesium, phosphorus, potassium, or all minerals
How do non-nutritive sweeteners increase food intake
How do non-nutritive sweeteners increase food intake
Drinking saccharin increases food intake and preference—IV. Cephalic phase and metabolic factors
Flavor preferences and fructose
Drinking saccharin increases food intake and preference—I. Comparison with other drinks
Calorie-based conditioning of food preferences
Drinking saccharin increases food intake and preference—II. Hydrational factors
Drinking saccharin increases food intake and preference—III. Sensory and associative factors
Post-absorptive control of fat preference
Isolation and preliminary characterization of the hepatic stimulus for feeding using the fructose analog, 2,5-anhydro-d-Mannitol (2,5-AM)
Flavor preferences and fructose
Previous work suggests that fuel oxidation in the liver provides an unconditioned stimulus for "calorie-based" flavor preference learning. To investigate this possibility in more detail, we manipulated liver metabolism by taking advantage of the greater specificity to the liver of fructose than glucose. Intact rats preferred flavored food ingested with a drink of 35% fructose solution to flavored food eaten with either no sweet drink (Experiment …
Sham-feeding sucrose or corn oil stimulates food intake in rats
Experience with a macronutrient source influences subsequent macronutrient selection
Can the postingestive delivery of salt support flavor preference learning
Salt intake of rats fed diets deficient in calcium, iron, magnesium, phosphorus, potassium, or all minerals
Calcium-deprived rats sham-drink CaCl2and NaCl
Magnesium appetite in the rat
Influence of the number of repellent-treated and untreated food or water containers on intake by the European starling
Withdrawn
Withdrawn
How many genes control body weight
High calcium preference is associated with low expression of the calcium-sensing receptor gene, Casr, in tongue epithelial tissue
Heterogeneous weight gain by inbred mice fed a high-energy diet. Influence of litter characteristics
Vegetable bitterness is related to calcium content
The meal as medicine. Anti-obesity effects of soy in rat model of menopause
Biology (18 works) · Chemistry (17 works) · Food Science (16 works) · Biochemical Analysis and Sensing Techniques (13 works) · Endocrinology (13 works) · Medicine (13 works) · Internal Medicine (11 works) · Psychology (11 works) · Animal science (9 works) · Regulation of Appetite and Obesity (8 works)