Olfaction and Taste XI: Proceedings of the 11th International Symposium on Olfaction and Taste and of the 27th Japanese Symposium on Taste and Smell Joint Meeting held at Kosei-nenkin Kaikan, Sapporo, Japan, July 12–16, 1993

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Kenzo Kurihara, Noriyo Suzuki, Hisashi Ogawa
Springer Science & Business Media, 11 nov 2013 - 864 pagine
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In this compendium of current studies on olfaction and taste - the most comprehensive yet to appear in this series - the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavor compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artifical sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects. With its multidisciplinary approach, this volume will be an invaluable source of information not only for researchers, clinicians, and students but also for technologists in fields such as artificial sensing, perfumery, brewery, food chemistry, aquafarming, and agriculture.
 

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Indice

Gustatory Cells as Paraneurons
2
S YOSHIE C WAKASUGI H KANAZAwA and T FUJITA
9
Keratin Polypeptides and Taste Buds
16
Lamellar Bodies of Mouse Taste Buds
22
Intercellular Communications via Gap Junctions in the Olfactory System
32
Growth Factor Regulation of Olfactory Cell Proliferation
45
Specific Amino Acid Binding to Membrane Fractions of Carp Taste
52
Taste Transduction
59
Neural Responses of Olfactory Bulb and Pyriform Cortex to Odors
442
The Action of Paraventricular Oxytocinergic Neurons on Mitral
455
The Effect of Microinfusions of Drugs into the Accessory Olfactory Bulb
457
Neural Mechanisms of Conditioned Taste Aversion Revealed by Functional
467
Nerve Growth Factor Accelerates Recovery of Conditioned Taste Aversion
475
The Noradrenergic Basis of Early Olfactory Plasticity
482
Olfactory Recognition Memory
490
Parabrachial Lesions Disrupt Conditioned Taste and Odor Aversions
497

Strategies for Isolation of Taste Receptor Proteins
73
Selective Suppression of Bitter Taste Responses by Lipoprotein
85
Transcellular and Paracellular Pathways in Taste Buds Mediate Salt
100
Electrical Responses of Taste Cells in Peeled Epithelium of Mouse Tongue
113
Mechanism of the Electric Response of Lipid Bilayers to Bitter Substances
115
Signal Recognition and Transduction in Olfaction
132
Differential Expression of Vomeromodulin mRNA in the Nasal Mucosa
145
Transmigration of Calcium Ions in the Olfactory Receptor Cell
161
PatchClamp Measurements on Mammalian Olfactory Receptor Neurons
168
The Significant Contribution of the cAMPIndependent Pathway to Turtle
183
Ligand and Ion Specificity of IP3Gated Channels in Lobster Olfactory
196
Ligand Recognition Mechanism of Bacterial Chemoreceptors Revealed
210
A Second Olfactory Organ of Drosophila
222
Isolation of Variants for Fructose or Glucose Taste from a Natural
237
Effect of Gurmarin on GlucoreceptorOriginated Autonomic Reflex
253
Flavor Development in the Beans of Vanilla planifolia
268
Purification and Structural Characterization of Homologues of the Heat
277
Central and Peripheral Aspects of Spatial Summation and Mixture
293
The Effects of Tasting Foods on the Flow Rate of Whole Saliva
306
Feeding
316
Study of Generational
329
Typical Olfactory Properties of the Aromas of Green Oolong
342
Enhancing Effect of Nucleotides on Sweetness of Heated Prawn Muscle
357
Central Function in Preference for Amino Acids
372
Role of Yeast in the Formation of Inosinic Acid as the Taste Compound
385
Role of CalcitoninGeneRelated Peptide CGRP as a Chemical Marker
393
Optical Recording of Neural Signals in Rat Geniculate Ganglion
409
Comparison of Hypoglossal and Reticular Formation Neural Activity
422
Molecular Receptive Range Properties of MitralTufted Cells in
429
Taste Responses During Ingestion
507
Role of Taste in Dietary Selection
512
Taste Preference in Adrenalectomized Rats
526
Effects of IV Angiotensin II on Cortical Neurons During a SaltWater
539
Early Development of the Glossopharyngeal Nerve in Humans
554
Repair of Sensory
568
Effect of Muscle Relaxation on Chronic Pain Patients Who Have Taste
581
Investigations on the Dynamics of Chemosensory Epithelia
587
Rise and Fall of Olfactory Competence Through Life
593
J B SNOW JR
606
Endoscopic Observations for the Diagnosis of Olfactory Disturbance
623
EEG Topography of Affective Response to Odors
646
Effects of Dichotomous
659
Evoked Potentials Produced by Electric Stimulation on the Tongue
673
K Toko
688
A LipidCoated Quartz Crystal Microbalance as an Olfaction Sensor
703
Taste Recognition Using Multichannel FiberOptic Sensors with
720
Enhancing Effects of Betaine on the Taste Receptor Responses to Amino
734
Y AMAGAI and T MARUI
747
Spatial Coding of Odour Information in Salmonids
760
Comparison of Tuning Properties of Five Chemoreceptor Organs of
787
Multiple Receptor Sites of Insect Taste Cells
801
Putative
816
Receptor Current Fluctuation Analysis on the Taste Receptor of
818
Olfactory Processing Pathways of the Insect BrainLateral Accessory Lobe
831
Elevation of Locomotor Activity After Sucrose Intake in the Blowfly
844
Morphology and Physiology of PheromoneTriggered FlipFlopping
851
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