{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T14:16:52Z","timestamp":1790518612550,"version":"4.1.0"},"reference-count":115,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,4,21]],"date-time":"2021-04-21T00:00:00Z","timestamp":1618963200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003246","name":"Nederlandse Organisatie voor Wetenschappelijk Onderzoek","doi-asserted-by":"publisher","award":["057-14-001"],"award-info":[{"award-number":["057-14-001"]}],"id":[{"id":"10.13039\/501100003246","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared to foods that are equally palatable, but with lower taste intensity. Oro-sensory exposure to food affects satiation by direct signaling via the brainstem to higher cortical regions involved in taste and reward, including the nucleus accumbens and the insula. There is little evidence that oro-sensory exposure affects satiation indirectly through either hormone responses or gastric signals. Critical brain areas for satiation, such as the brainstem, should be studied more intensively to better understand the neurophysiological mechanisms underlying the process of satiation. Furthermore, it is essential to increase the understanding of how of highly automated eating behaviors, such as oral processing and eating rate, are formed during early childhood. A better understanding of the aforementioned mechanisms provides fundamental insight in relation to strategies to prevent overconsumption and the development of obesity in future generations.<\/jats:p>","DOI":"10.3390\/nu13051391","type":"journal-article","created":{"date-parts":[[2021,4,21]],"date-time":"2021-04-21T21:25:10Z","timestamp":1619040310000},"page":"1391","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms\u2014What Do We Know So Far?"],"prefix":"10.3390","volume":"13","author":[{"given":"Marlou P.","family":"Lasschuijt","sequence":"first","affiliation":[{"name":"Division of Human Nutrition and Health, Wageningen University &amp; Research, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kees","family":"de Graaf","sequence":"additional","affiliation":[{"name":"Division of Human Nutrition and Health, Wageningen University &amp; Research, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2010-1039","authenticated-orcid":false,"given":"Monica","family":"Mars","sequence":"additional","affiliation":[{"name":"Division of Human Nutrition and Health, Wageningen University &amp; Research, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1111\/j.1467-789X.2010.00714.x","article-title":"Appetite control: Methodological aspects of the evaluation of foods","volume":"11","author":"Blundell","year":"2010","journal-title":"Obes. Rev."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1111\/j.1467-789X.2009.00707.x","article-title":"Gastrointestinal targets of appetite regulation in humans","volume":"11","author":"Delzenne","year":"2010","journal-title":"Obes. Rev."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1016\/j.cocis.2013.04.007","article-title":"Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods","volume":"18","author":"Stieger","year":"2013","journal-title":"Curr. Opin. 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