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A career in science is shaped by many factors, one of the most important being our tastes in research. These typically form early and are shaped by subsequent successes and failures. My tastes run to microscopes, chemistry, and spatial organization of cytoplasm.
openaire +3 more sources
The Neural Basis of Salt Perception: A Focus on Potassium Chloride as a Sodium Alternative
Excessive dietary sodium intake is a major risk factor for hypertension, prompting interest in potassium chloride (KCl) as a sodium chloride (NaCl) alternative.
Emilia Iannilli+3 more
doaj +1 more source
Temporal Proximity induces Attributes Similarity [PDF]
Users consume their favorite content in temporal proximity of consumption bundles according to their preferences and tastes. Thus, the underlying attributes of items implicitly match user preferences, however, current recommender systems largely ignore this fundamental driver in identifying matching items.
arxiv
A Case of Loss of Taste from Disease of the Fifth Nerve [PDF]
W. R. Gowers
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Abstract Purpose Training deep learning dose prediction models for the latest cutting‐edge radiotherapy techniques, such as AI‐based nodal radiotherapy (AINRT) and Daily Adaptive AI‐based nodal radiotherapy (DA‐AINRT), is challenging due to limited data.
Hui‐Ju Wang+5 more
wiley +1 more source
Abstract Purpose To compare plan quality among photon volumetric modulated arc therapy (VMAT) and intensity‐modulated proton therapy (IMPT) with robustness using three different proton beam delivery systems with various spot size (σ) ranges: cyclotron‐generated proton beams (CPBs) (σ: 2.7–7.0 mm), linear accelerator proton beams (LPBs) (σ: 2.9–5.5 mm),
Tara Gray+9 more
wiley +1 more source
Objectives Olfactory training (OT) has emerged as a first‐line therapeutic approach to the management of olfactory dysfunction. Conventional OT (COT) involves the systematic home‐based exposure to four distinct odors.
Yun‐Ting Chao+7 more
doaj +1 more source
TastepepAI, An artificial intelligence platform for taste peptide de novo design [PDF]
Taste peptides have emerged as promising natural flavoring agents attributed to their unique organoleptic properties, high safety profile, and potential health benefits. However, the de novo identification of taste peptides derived from animal, plant, or microbial sources remains a time-consuming and resource-intensive process, significantly impeding ...
arxiv
Investigations on taste blindness with thiocarbamides II (1). Intra-pair discrepancy of taste in pairs of identical twins [PDF]
P. E. Verkade+2 more
openalex +1 more source