Showing results (461-470 of 2,193) with videos related to
Sort By:
Pageof 220
Chemical Senses|December 5, 2020
Effects of Acute Tryptophan Depletion on Human Taste PerceptionSharon A Smith, Paula D Trotter, Francis P McGlone, et al.Chemical Senses|February 20, 2020
Sweet Thermal Taste: Perceptual Characteristics in Water and Dependence on TAS1R2/TAS1R3Danielle Nachtigal, Barry G GreenChemical Senses|May 6, 2008
Measures of individual differences in taste and creaminess perceptionJuyun Lim, Lenka Urban, Barry G GreenChemical Senses|February 20, 2008
Synergistic mixture interactions in detection of perithreshold odors by humansToshio Miyazawa, Michelle Gallagher, George Preti, et al.Chemical Senses|April 12, 2008
Emotional processing of odors: evidence for a nonlinear relation between pleasantness and familiarity evaluationsSylvain Delplanque, Didier Grandjean, Christelle Chrea, et al.Chemical Senses|September 29, 2019
Genetic Increases in Olfactory Bulb BDNF Do Not Enhance Survival of Adult-Born Granule CellsBrittnee McDole, Rachel Berger, Kathleen GuthrieChemical Senses|September 11, 2019
The Effect of Exposure to Fear-Related Body Odorants on Anxiety and Interpersonal Trust Toward a Virtual CharacterPamela Quintana, Kévin Nolet, Oliver Baus, et al.Chemical Senses|February 11, 2021
The Function of Fear Chemosignals: Preparing for DangerNuno Gomes, Gün R SeminChemical Senses|February 12, 2021
Six-Month Psychophysical Evaluation of Olfactory Dysfunction in Patients with COVID-19Paolo Boscolo-Rizzo, Anna Menegaldo, Cristoforo Fabbris, et al.Chemical Senses|December 6, 2016
The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other FoodsChristiane Geithe, Franziska Noe, Johanna Kreissl, et al.Pageof 220