Results 21 to 30 of about 478,616 (367)
More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Chemical Sensors, 2020 Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and ...
V. Parma +121 more
semanticscholar +1 more source
Steroids and Olfactory Training for Postviral Olfactory Dysfunction: A Systematic Review
Frontiers in Neuroscience, 2021 Background: Postviral olfactory dysfunction (PVOD) is a clinical challenge due to limited therapeutic options and poor prognosis. Both steroids and olfactory training have been proved to be effective for olfactory dysfunction with varied etiologies.
Fan Yuan +4 more
doaj +1 more source
Distinction: A Social Critique of the Judgement of Taste*
Food and Culture, 2018 Preface to the English-Language Edition Introduction PART I A SOCIAL CRITIQUE OF THE JUDGEMENT OF TASTE 1. The Aristocracy of Culture The Titles of Cultural Nobility Cultural Pedigree PART II THE ECONOMY OF PRACTICES 2.
P. Bourdieu
semanticscholar +1 more source
medRxiv, 2020 Importance: A strategy for preventing further spread of the ongoing COVID-19 epidemic is to detect infections and isolate infected individuals without the need of extensive bio-specimen testing.
C. Menni +12 more
semanticscholar +1 more source
Evolution of Altered Sense of Smell or Taste in Patients With Mildly Symptomatic COVID-19.
JAMA Otolaryngology - Head and Neck Surgery, 2020 Importance An altered sense of smell and taste has been reported to be associated with coronavirus disease 2019 (COVID-19). To understand the evolution of these symptoms during the course of the disease is important to identify patients with persistent ...
P. Boscolo-Rizzo +20 more
semanticscholar +1 more source
A taste for ATP: neurotransmission in taste buds [PDF]
Frontiers in Cellular Neuroscience, 2013 Not only is ATP a ubiquitous source of energy but it is also used widely as an intercellular signal. For example, keratinocytes release ATP in response to numerous external stimuli including pressure, heat, and chemical insult. The released ATP activates purinergic receptors on nerve fibers to generate nociceptive signals.
Sue C. Kinnamon, Thomas E. Finger
openaire +4 more sources
Spices, Seasonings, and Flavors — Achieving the Desired Result
Meat and Muscle Biology, 2022 Creating a meat entree that provides a pleasant gastronomic experience is a combination of art, science, and technology. Spices and flavorings are used to achieve that experience, each contributing to the overall taste that is often unique to the region ...
James W. Lamkey
doaj +2 more sources
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Molecules, 2020 Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide ...
Susana Soares +5 more
semanticscholar +1 more source
Brain Sciences, 2023 Much is known about the effect of odors on mood, cognition and behavior, but little is known about the relationship between odors and well-being. We investigated the neural processing of odors with different degrees of association with well-being (WB ...
Akshita Joshi +5 more
doaj +1 more source
Taste and Smell Disorders in COVID-19 Patients: Role of Interleukin-6
ACS Chemical Neuroscience, 2020 The rapid recovery of smell and taste functions in COVID-19 patients could be attributed to a decrease in interleukin-6 levels rather than central nervous system ischemic injury or viral damage to neuronal cells.
A. Cazzolla +14 more
semanticscholar +1 more source