Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Derek J. Snyder"'
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Nutrition and Sensation ISBN: 9780429280832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b2172ca86c61bd572b7e511e07fc711
https://doi.org/10.1201/9780429280832-5
https://doi.org/10.1201/9780429280832-5
Publikováno v:
American Psychologist. 74:1003-1011
Aristotle confused taste with flavor because he did not realize that chewing food releases odorants (volatiles) that rise up behind the palate and enter the nose from the rear (retronasal olfaction). When Aristotle bit into an apple, the flavor of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70d461ba773940279f646ead23038327
https://doi.org/10.1037/amp0000577
https://doi.org/10.1037/amp0000577
Publikováno v:
2013 North Midwest Section Meeting Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39556474369c52a44fcb79d2b8c8bd66
https://doi.org/10.18260/1-2-1115-36211
https://doi.org/10.18260/1-2-1115-36211
Fungiform Papilla Number and Olfactory Threshold Assessment in Males With and Without Barth Syndrome
Publikováno v:
Chemosensory Perception. 10:60-68
Barth syndrome is a rare X-linked genetic disorder caused by a mutation or deletion of the tafazzin gene. Approximately 50–70% of affected males have family-reported feeding issues that affect eating habits and/or restrict dietary intake. Research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dcdeaa3765afd326eaf59e4794cea18
https://doi.org/10.1007/s12078-017-9228-4
https://doi.org/10.1007/s12078-017-9228-4
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Reviews in Endocrine and Metabolic Disorders. 17:149-158
Oral sensations (i.e., taste, oral somatosensation, retronasal olfaction) are integrated into a composite sense of flavor, which guides dietary choices with long-term health impact. The nerves carrying this input are vulnerable to peripheral damage f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04f6909e376ade2a421a991e88930865
https://doi.org/10.1007/s11154-016-9377-9
https://doi.org/10.1007/s11154-016-9377-9
Autor:
Derek J. Snyder, Linda M. Bartoshuk
Publikováno v:
Current Otorhinolaryngology Reports. 4:107-114
Taste is integrated with retronasal olfaction in the brain to form flavor. Taste nerves are vulnerable to peripheral damage (e.g., otitis media, tonsillectomy, head injury, chemotherapy, radiotherapy), which can affect other oral sensations because o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ab356c70f72f3a06573532aa0c667fe
https://doi.org/10.1007/s40136-016-0116-2
https://doi.org/10.1007/s40136-016-0116-2
Autor:
Asli Z. Odabasi, Jennifer J. Stamps, Derek J. Snyder, Thomas A. Colquhoun, Lorenzo A. Puentes, Linda M. Bartoshuk, Shawn C Dotson, Sonia D Hudson, Charles A. Sims
Taste and flavor (retronasal olfaction) interact in the brain. The rules of that interaction are not well understood. This study uses 2 taste modifiers that alter sweet to examine the effects on flavors. Subjects used the Global Sensory Intensity Sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63aade46cc53432066c5e744dcf3e272
https://europepmc.org/articles/PMC6108391/
https://europepmc.org/articles/PMC6108391/
Publikováno v:
Journal of Food Science. 79:S238-S245
The hedonic 9-point scale was designed to compare palatability among different food items; however, it has also been used occasionally to compare individuals and groups. Such comparisons can be invalid because scale labels (for example, "like extreme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfeec7a459ec62a20fd07aca364edfe8
https://doi.org/10.1111/1750-3841.12342
https://doi.org/10.1111/1750-3841.12342
Autor:
Dawn Bies, Thomas A. Colquhoun, Lauren M. McIntyre, Derek J. Snyder, Howard R. Moskowitz, Adilia Blandon-Ubeda, David G. Clark, Charles Goulet, Denise M. Tieman, Esther van der Knaap, Gustavo Rubén Rodríguez, Linda M. Bartoshuk, Mark G. Taylor, Harry J. Klee, Peter Bliss, Charles A. Sims, Asli Z. Odabasi, Melissa H. Mageroy
Publikováno v:
Current Biology. 22:1035-1039
Summary Although human perception of food flavors involves integration of multiple sensory inputs, the most salient sensations are taste and olfaction [1]. Ortho- and retronasal olfaction are particularly crucial to flavor because they provide the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2bbd083fc67bd6f0be7994452ed6dd0
https://doi.org/10.1016/j.cub.2012.04.016
https://doi.org/10.1016/j.cub.2012.04.016
Autor:
F. Javier Nieto, Ronald Klein, Karen J. Cruickshanks, Barbara E.K. Klein, Brendan J. Keating, Mary E. Fischer, James S. Pankow, Derek J. Snyder, Alex Pinto, Carla R. Schubert
Publikováno v:
Chemosensory Perception. 5:139-145
BACKGROUND: Standard clinical advice for the prevention and treatment of hypertension includes limitation of salt intake. Previous studies of the association between perception of salt taste and hypertension prevalence have not reported consistent re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4627243c4cef425f011a68d391f641a
https://doi.org/10.1007/s12078-012-9118-8
https://doi.org/10.1007/s12078-012-9118-8