Bibliografías temáticas / Retronasal perception

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Literatura académica sobre el tema "Retronasal perception"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Retronasal perception"

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Bojanowski, Viola, and Thomas Hummel. "Retronasal perception of odors." Physiology & Behavior 107, no. 4 (November 2012): 484–87. http://dx.doi.org/10.1016/j.physbeh.2012.03.001.

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Hummel, Thomas. "Retronasal Perception of Odors." Chemistry & Biodiversity 5, no. 6 (June 2008): 853–61. http://dx.doi.org/10.1002/cbdv.200890100.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi, and Tatsu Kobayakawa. "Familiarity and Retronasal Aroma Alter Food Perception." Chemosensory Perception 11, no. 2 (February 13, 2018): 77–94. http://dx.doi.org/10.1007/s12078-018-9244-z.

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Aubry-Lafontaine, Emilie, Cécilia Tremblay, Pascali Durand-Martel, Nicolas Dupré, and Johannes Frasnelli. "Orthonasal, but not Retronasal Olfaction Is Specifically Impaired in Parkinson’s Disease." Chemical Senses 45, no. 5 (April 6, 2020): 401–6. http://dx.doi.org/10.1093/chemse/bjaa024.

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Abstract Olfactory dysfunction (OD) in Parkinson’s disease (PD) appears several years before the presence of motor disturbance. Olfactory testing has the potential to serve as a tool for early detection of PD, but OD is not specific to PD as it affects up to 20% of the general population. Olfaction includes an orthonasal and a retronasal components; in some forms of OD, retronasal olfactory function is preserved. We aimed to evaluate whether combined testing components allows for discriminating between PD-related OD and non-Parkinsonian OD (NPOD). The objective of this study is to orthonasal a
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Wilkes, Fiona J., David G. Laing, Ian Hutchinson, Anthony L. Jinks, and Erminio Monteleone. "Temporal processing of olfactory stimuli during retronasal perception." Behavioural Brain Research 200, no. 1 (June 2009): 68–75. http://dx.doi.org/10.1016/j.bbr.2008.12.031.

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Muñoz-González, Carolina, Celia Criado, María Pérez-Jiménez, and María Ángeles Pozo-Bayón. "Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches." Foods 10, no. 1 (January 5, 2021): 93. http://dx.doi.org/10.3390/foods10010093.

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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the c
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Benskin, Kristal, and Alan R. Hirsch. "40 Pseudo Cranial Nerve I Dysfunction: Subjective Hyposmia and Subjective Hypogeusia but Normosmia and Normogeusia - 3 cases." CNS Spectrums 24, no. 1 (February 2019): 196–97. http://dx.doi.org/10.1017/s1092852919000336.

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AbstractINTRODUCTIONHyposmia refers to reduced ability to smell and hypogeusia is a partial loss of the ability to taste (Hummel, Basile, & Huttenbrink, 2016). Complaints of hyposmia and hypogeusia in the presence of normosmia and normogeusia has not heretofore been described. Three such cases are presented.OBJECTIVETo explore the complaints of reduced smell and taste with normal objective olfaction and gustation.METHODAll patients were given screening tests for smell and taste and obtained scores consistent with normosmia and normogeusia. The 12-item version of the Brief Smell Identificat
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MIALON, VALÉRIE S., and SUSAN E. EBELER. "TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION." Journal of Sensory Studies 12, no. 4 (December 1997): 303–16. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00069.x.

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Blankenship, Meredith L., Maria Grigorova, Donald B. Katz, and Joost X. Maier. "Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not." Current Biology 29, no. 1 (January 2019): 62–69. http://dx.doi.org/10.1016/j.cub.2018.11.011.

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Espinosa Diaz, Marian. "Comparison between orthonasal and retronasal ?avour perception at different concentrations." Flavour and Fragrance Journal 19, no. 6 (2004): 499–504. http://dx.doi.org/10.1002/ffj.1475.

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Tesis sobre el tema "Retronasal perception"

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Riley, Laura. "Perception of orthonasal and retronasal aromas evoked by single compounds and complex flavor mixtures." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586432822172095.

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Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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Bonneau, Adeline. "Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT117/document.

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La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son état physique lors de la mastication en bouche, les interactions et réactions mises en jeu dans la cavité buccale sont autant de paramètres qui peuvent influencer cette perception. Dans le cadre de ce travail la mangue sera utilisée comme fruit modèle. Il s’agira de mieux comprendre l’influence du niveau de déstructuration du produit, de la texture ainsi que de la variabilité inter-individuelle d’un panel d’analyse sen
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Wilkes, Fiona J., University of Western Sydney, College of Health and Science, and School of Natural Sciences. "Psychophysical aspects of retronasal chemosensory perception." 2006. http://handle.uws.edu.au:8081/1959.7/16767.

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In two parts, this thesis examined retronasal perception of single odours, binary odour mixtures and odour-taste mixtures. Part 1, aimed to determine if perceived retronasal temporal order differs to that order perceived via the orthonasal pathway and if retronasal temporal order is a function of an odorant’s water solubility or nasal mucus solubility slowing the odorants progression to the olfactory epithelium via the longer retronasal route. Part 1 established that retronasal temporal perception of binary odour mixtures differs from orthonasal temporal perception and that nasal mucus solubil
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Wilkes, Fiona J. "Psychophysical aspects of retronasal chemosensory perception." Thesis, 2006. http://handle.uws.edu.au:8081/1959.7/16767.

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In two parts, this thesis examined retronasal perception of single odours, binary odour mixtures and odour-taste mixtures. Part 1, aimed to determine if perceived retronasal temporal order differs to that order perceived via the orthonasal pathway and if retronasal temporal order is a function of an odorant’s water solubility or nasal mucus solubility slowing the odorants progression to the olfactory epithelium via the longer retronasal route. Part 1 established that retronasal temporal perception of binary odour mixtures differs from orthonasal temporal perception and that nasal mucus solubil
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Capítulos de libros sobre el tema "Retronasal perception"

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Hummel, Thomas, and Han-Seok Seo. "Orthonasal and retronasal perception." In Flavour, 310–18. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.

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Shiner, Larry. "Enhancing Flavors with Scents in Contemporary Cuisine." In Art Scents, 296–306. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190089818.003.0031.

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Chapter 15 considers the central role of both orthonasal and retronasal smell in the perception of flavor and its implications for a multisensory aesthetics of food. After discussing some avant-garde experiments with enhancing flavors through added scents and some parallels between the philosophical debate over whether fine cuisine is a fine art and the debate over the art status of perfumes, the chapter considers the aesthetics of aromas in everyday cooking. The chapter closes with an analysis of the place of food aromas in the health challenges posed by fast food and the use of “nudge” strategies to deal with them.
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Shiner, Larry. "The Neuroscience and Psychology of Smell I." In Art Scents, 37–50. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190089818.003.0006.

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Chapter 2 begins by exploring the biology of the human olfactory system, including the difference between orthonasal and retronasal smell, then surveys contemporary research on the characteristics of smell, as revealed by neuroimaging, that indicates its cognitive capacity for detection, discrimination, learning, and social communication. A special section on the “odor object” discusses debates within the current philosophy of perception on whether it is appropriate to speak of odors as “objects.” The sections on detection, discrimination, and learning show that current science indicates that humans have much sharper abilities in all these areas than is popularly believed. The topic of communication leads naturally to another brief interlude, “The Pheromone Myth.”
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Actas de conferencias sobre el tema "Retronasal perception"

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Liu, DT, G. Besser, B. Renner, and C. Mülller. "Assessment of retronasal olfactory function in patients with smell loss and subjectively normal flavor perception." In Abstract- und Posterband – 90. Jahresversammlung der Deutschen Gesellschaft für HNO-Heilkunde, Kopf- und Hals-Chirurgie e.V., Bonn – Digitalisierung in der HNO-Heilkunde. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1686733.

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Martins, Amadeu, Ana Nunes, Andreia Lima, Carlos Ribeiro, Carolina Pedro, Jéssica Oliveira, Monalisa Vieira, and Patrícia Monteiro. "Strategic Design for “Smellscapes”: Do Smells Get Into Our Decisions?" In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001402.

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Most design interventions manipulate the environment to convey sensory information to the public. However, aside from cosmetic industry, research on the olfactory modality has been broadly overlooked. Being one of the most ancient senses, smell provides motivational guidance within the environment, and some evidence has pointed to multisensory influences of smell. Thus, if the olfactory experience could surpass its mere perception and extend to our decisions, it would become a critical topic for design R&D. We assessed the influence of environmental smells on the performance of two distinc
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