Results 281 to 290 of about 468,211 (358)
ABSTRACT Chemical communication, typically based on feces, urine, and glandular secretions, often deposited as substrate scent marks, plays a key role in social organization and communication among many mammals, especially carnivores. This study assesses experimentally whether the type of substrate chosen for fecal deposition and the temperature ...
Elisa Espartosa +2 more
wiley +1 more source
ABSTRACT Male sticklebacks (Gasterosteidae) produce an adhesive protein called “spiggin” in the tubular epithelial cells of their kidneys, which they use to attach plants or plant debris together and build nesting sites. Spiggin is a glycoprotein excreted in urine.
Miki Nagaya +2 more
wiley +1 more source
ABSTRACT Alzheimer's disease (AD) is one of the most common neurological disorders affecting older adults, with approximately 7.2 million cases only in the United States. This number is projected to increase to 13.8 million in the United States by 2060, leading to increased expenditures for healthcare, long‐term care and hospice services. Consequently,
Valentina Zecca +3 more
wiley +1 more source
Olfactory and Cognitive Performance Improvement After Oxygen-Ozone Major Autohemotherapy in Mild Cognitive Impairment: A Retrospective Cohort Study. [PDF]
Micarelli A +7 more
europepmc +1 more source
Abstract Objectives This study aims to quantify the levels of relaxin 2 (RLX2), oxytocin (OXT), and insulin‐like peptide 3 (INSL3) in colostrum (postpartum days 1–5, Visit 1) and mature breast milk (postpartum days 21–35, Visit 2), and to evaluate their associations with neonatal growth outcomes.
Hakan Doneray +3 more
wiley +1 more source
Mettl3-mediated m6A disruption of olfactory bulb glutamatergic metabolism homeostasis via the Wnt pathway in aging leads to olfactory dysfunction. [PDF]
Hu W +8 more
europepmc +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Anxiety modulates odour-linked brain connectivity and alcohol dependence risk. [PDF]
Agarwal K +4 more
europepmc +1 more source
Olfactory Bulb Volume and Function Recovery in Eosinophilic Chronic Rhinosinusitis
This study investigated perioperative changes in olfactory bulb volume (OBV) in patients with eosinophilic chronic rhinosinusitis using high‐resolution 3T MRI. Postoperative increases in OBV were associated with improvements in olfactory identification, suggesting a potential link between olfactory bulb structural plasticity and functional recovery ...
Keisuke Yamamoto +8 more
wiley +1 more source
The impact of nicotine on the olfactory memory and its relationship with TRPA1. [PDF]
Mizobata K +5 more
europepmc +1 more source

