|Statement||edited by Yngve Zotterman.|
|Series||Wenner-Gren Center international symposium series|
|Contributions||Taste.10 Zotterman, Yngve., Wenner-Gren Center Foundation for Scientific Research, Stockholm.|
|The Physical Object|
|Pagination||ix, 396 p. :|
|Number of Pages||396|
Cambridge Core - Neurosciences - Olfaction, Taste, and Cognition - edited by Catherine Rouby. The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging : Hardcover. This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines. Presents original, latest research in the field, with an emphasis on the recent development of human interfacing. Detecting a taste (gustation) is fairly similar to detecting an odor (olfaction), given that both taste and smell rely on chemical receptors being stimulated by certain molecules. The primary organ of taste is the taste bud. A taste bud is a cluster of gustatory receptors (taste cells) that are located within the bumps on the tongue called.
Email your librarian or administrator to recommend adding this book to your organisation's collection. Olfaction, Taste, and Cognition Edited by Catherine Rouby, Benoist Schaal, Danièle Dubois, Rémi Gervais, A. Holley. OLFACTION TASTE AND COGNITION Edited by Catherine Rouby, Benoist Schaal and A. Holley Cambridge: Cambridge University Press Price £ ISBN 0‐‐‐1. This is a very comprehensive work covering almost every aspect of smell and taste from the cognitive point of view. It arose from a symposium help in Lyon, France, in June Cited by: 1. This book presents the first multidisciplinary synthesis of the literature in olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, cortical representations, psychoph ysics and functional imaging studies, genetic variation in taste, and the hedonistic dimensions of : Hardcover. This book contains the papers from the third international symposium on olfaction and taste, part of a series held by the International Congress of Physiology. Papers were selected because of their pertinence to the several themes.
Basic anatomy and physiology of olfaction and taste / Kevin Hadley, Richard R. Orlandi, and Karen J. Fong --Clinical assessment of patients with smell and taste disorders / Bozena B. Wrobel and Donald A. Leopold --Chronic sinusitis and olfactory dysfunction / Joseph R. Raviv and Robert C. Kern --Postviral olfactory loss / Allen M. Seiden. Olfaction – the sense of smell – is a form of chemoreception, the biological recognition of chemical stimuli, by which living organisms collect information about their environments. The importance of the sense varies in different types of animals – in most mammals it is quite well developed among those that are either predator or prey and. The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Chapter 19 deals with olfaction and taste. These chemical senses enable people to recognize a vast number of different molecules. Both senses depend on binding of molecules to specific chemoreceptors. The olfactory sensory cells are neurons with an axon going to the olfactory bulb. The olfactory tract goes directly to the primary olfactory cortex (piriform cortex) in the medial temporal lobe.