Results 21 to 30 of about 1,309,033 (365)
Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids [PDF]
, 2013 The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP).
Aragoni MC +9 more
core +3 more sources
European Psychiatry, 2023 Introduction Use of lumateperone in reduction of aggression in patients with both autism spectrum disorder and intermittent explosive disorder has not heretofore been described.
N. Mehdiratta +3 more
doaj +1 more source
The taste of togetherness. [PDF]
, 2014 The larvae of fruit flies produce pheromones to control whether they are attracted to others of the same species or whether they avoid members of a different ...
Clark, Jonathan Trevorrow +1 more
core +1 more source
Scientific Reports, 2017 The ability of humans to discriminate enantiomeric odour pairs is substance –specific. Current literature suggests that psychophysical discrimination of odour enantiomers mainly depends on the peripheral processing at the level of the olfactory sensory ...
Sophia C. Poletti +4 more
doaj +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
Tractography indicates lateralized differences between trigeminal and olfactory pathways
NeuroImage, 2022 Odorous sensations are based on trigeminal and olfactory perceptions. Both trigeminal and olfactory stimuli generate overlapping as well as distinctive activations in the olfactory cortex including the piriform cortex.
Divesh Thaploo +4 more
doaj +1 more source
Food-Related Odors Activate Dopaminergic Brain Areas
Frontiers in Human Neuroscience, 2017 Food-associated cues of different sensory categories have often been shown to be a potent elicitor of cerebral activity in brain reward circuits. Smells influence and modify the hedonic qualities of eating experience, and in contrast to smells not ...
Agnieszka Sorokowska +6 more
doaj +1 more source
The Effect of Colour on the Perception of Taste, Quality and Preference of Fruit Flavoured Drinks [PDF]
, 2011 The effect of colour conditioning on taste, quality and liking perception of fruit flavoured drinks was investigated in this study using a Between-Subjects Experimental Design.
Ademoroti, A.O. +2 more
core +1 more source
The Shape of the Olfactory Bulb Predicts Olfactory Function
Brain Sciences, 2022 The olfactory bulb (OB) plays a key role in the processing of olfactory information. A large body of research has shown that OB volumes correlate with olfactory function, which provides diagnostic and prognostic information in olfactory dysfunction ...
Xiaoguang Yan +5 more
doaj +1 more source
Data-science based analysis of perceptual spaces of odors in olfactory loss
Scientific Reports, 2021 Diminished sense of smell impairs the quality of life but olfactorily disabled people are hardly considered in measures of disability inclusion. We aimed to stratify perceptual characteristics and odors according to the extent to which they are perceived
Jörn Lötsch +6 more
doaj +1 more source