Bibliografías temáticas / Taste pores

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Literatura académica sobre el tema "Taste pores"

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 "Taste pores"

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Parks, Jeffrey D., and Mark C. Whitehead. "Scanning electron microscopy of denervated taste buds in hamster: Morphology of fungiform taste pores." Anatomical Record 251, no. 2 (June 1998): 230–41. http://dx.doi.org/10.1002/(sici)1097-0185(199806)251:2<230::aid-ar12>3.0.co;2-p.

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Farbman, Albert I., and Göran Hellekant. "Enhanced membrane turnover in response to stimuli in the primate taste bud." Proceedings, annual meeting, Electron Microscopy Society of America 47 (August 6, 1989): 788–89. http://dx.doi.org/10.1017/s0424820100155918.

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The presence of membrane-enclosed vesicles, 50-100 nm in diameter (cf. Fig. 1), has been observed in the taste pores of rats, mice, and rabbits, although little attention has been devoted to their importance. Murray has noted that fungiform papilla taste pores contained more vesicles than foliate papilla pores. In a recent paper we showed that thaumatin, an intensely sweet, basic protein (pl = 12), binds to the vesicles and to microvilli in taste pores. We suggested that the vesicles were shed from the microvilli as a kind of apocrine secretion, and proposed that the shedding of these vesicles
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3

LI, Liu, and Shoei SUGITA. "Morphological studies of taste buds and distribution of taste pores in the Large-billed Crow Corvus macrorhynchos." Japanese Journal of Ornithology 62, no. 1 (2013): 1–8. http://dx.doi.org/10.3838/jjo.62.1.

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Biandari Devi Permatasari, Komang, Putu Timur Ina, and Ni Made Yusa. "PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 2 (July 29, 2018): 53. http://dx.doi.org/10.24843/itepa.2018.v07.i02.p06.

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&#x0D; &#x0D; &#x0D; The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an
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5

Miller, Inglis J., and Frank E. Reedy. "Quantification of fungiform papillae and taste pores in living human subjects." Chemical Senses 15, no. 3 (1990): 281–94. http://dx.doi.org/10.1093/chemse/15.3.281.

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Ohishi, Y., Y. Shiba, C. Hirono, and S. Komiyama. "Effects of cytochalasin D on taste pores of rat fungiform papillae." European Archives of Oto-Rhino-Laryngology 256, S1 (April 21, 1999): S38—S41. http://dx.doi.org/10.1007/pl00014151.

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Shin, Takemoto, Shigeru Wada, Tadatsugu Maeyama, and Shun Watanabe. "Substance P Immunoreactive Nerve Fibers of the Canine Laryngeal Mucosa." Otolaryngology–Head and Neck Surgery 97, no. 1 (July 1987): 39–46. http://dx.doi.org/10.1177/019459988709700107.

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Substance P (SP) immunoreactive nerve endings in the laryngeal mucosa were studied by PAP immunohistochemistry with light and electron microscopy. SP immunoreactive sensory endings were observed in the epithelium as intra-epithelial free nerve endings and taste bud-like structures. A small number of autonomic SP immunoreactive nerve fibers were observed running parallel to arterioles which were over 30 μm in diameter and terminated in glandular cells. Contrary to findings by silver impregnation, intraepithelial free nerve endings were more frequently observed on the lower surface of the vocal
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8

Ohishi, Yoshimichi, Sohtaro Komiyama, and Yoshiki Shiba D.D.S. "Predominant role of the chorda tympani nerve in the maintenance of the taste pores: the influence of gustatory denervation in ear surgery." Journal of Laryngology & Otology 114, no. 8 (August 2000): 576–80. http://dx.doi.org/10.1258/0022215001906408.

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The effect on the taste pores of denervation of the chorda tympani nerve in the middle-ear cavity was studied comparing confocal laser microscopy with lingual nerve resection. Taste pore cells were stained for actin with rhodamine-phalloidin and positive fluorescence was observed as a ring shape at the transverse cross sections. Within three days after chorda tympani nerve resection the ring reaction disappeared, although the pore morphology remained intact as seen by scanning electron microscopy. On the other hand, lingual nerve resection did not induce such rapid disappearance of the ring re
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9

Ceolin, Jamile, and Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa." PAJAR - Pan American Journal of Aging Research 5, no. 2 (December 27, 2017): 78. http://dx.doi.org/10.15448//2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the m
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10

Ceolin, Jamile, and Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa." PAJAR - Pan American Journal of Aging Research 5, no. 2 (December 27, 2017): 78. http://dx.doi.org/10.15448/2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the m
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Tesis sobre el tema "Taste pores"

1

Segovia, Carolina, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "An anatomical study of the development of the sense of taste." THESIS_CSTE_SFH_Segovia_C.xml, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher se
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2

Segovia, Carolina. "An anatomical study of the development of the sense of taste." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher se
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Libros sobre el tema "Taste pores"

1

Karlsen, Sidsel. Leisure-Time Music Activities from the Perspective of Musical Agency. Edited by Roger Mantie and Gareth Dylan Smith. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780190244705.013.11.

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This chapter aims to understand the phenomenon of leisure-time music activities from the perspective of musical agency. It explores how individuals’ and groups’ recreational practices involving music can be seen as a means for expanding their capacities for acting in the lived-in world. The exploration proceeds through theoretical and experiential accounts. It first draws on literature from general sociology, music sociology, and the sociology of music education in order to elaborate on the broader notion of agency, as well as the more field-specific concept of musical agency. It then explores
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Capítulos de libros sobre el tema "Taste pores"

1

Lu, Kuo-Shyan, Ming-Huei Chen, and Ko-Kaung Liao. "Distribution of Taste Pores and Ultrastructural Organization of Gustatory Cells in Gerbil Vallate Taste Buds." In Focus on Multidimensional Microscopy, 107–22. World Scientific Publishing Co., 1999. http://dx.doi.org/10.1142/9789812817105_0008.

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"6. The Victory of Hygiene, Good Taste, and Art." In Plague Ports, 156–82. New York University Press, 2020. http://dx.doi.org/10.18574/nyu/9780814722824.003.0011.

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Actas de conferencias sobre el tema "Taste pores"

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Orzechowska, Joanna. "Приятное/неприятное в русской эмоциональной картине мира". У Пражская Русистика 2020 – Prague Russian Studies 2020. Charles University, Faculty of Education, 2020. http://dx.doi.org/10.14712/9788076032088.17.

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Data excerpted from a new type linguistic-psychological dictionary – Senses, Emotions and Adjectives of the Russian Language (2010) – provided a basis for reconstructing a fragment of the emotional image of the Russian world: hedonistic values on the scale pleasant/unpleasant. The paper analyses adjectives assessed by respondents as evoking very pleasant and very unpleasant emotions. The emotional image of the world was recreated by classifying adjectives according to senses attributed to them by respondents and in line with clusters describing a particular fragment of reality. This made it po
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