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International Symposium on Olfaction and Taste
This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.
Reviews of Physiology, Biochemistry and Pharmacology 154
Special Issue on Sensory Systems
The Roots of Modern Biochemistry
„The Roots of Modern Biochemistry ist eine gute Einführung in die moderne Biochemie, und als Einstieg sehr zu empfehlen.” Prof. Dr. Hans Fritz, Ludwig-Maximilians-Universität München
Somatostatin and Its Receptors
This book describes a diverse analysis of the five somatostatin receptors; somatostatin gene regulation; promatostatin processing; mechanisms of signal transduction; and the design and use of somatostatin analogues, including their possible clinical implications. The book will provide a comprehensive summary of the cellular and molecular biology of somatostatin and its recently isolated receptors. The book will review the design and use of specific somatostatin analogues both biochemically to characterize the specific functions of somatostatin and clinically in the treatment of various tumors.
Flavour
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
The Reason for Flowers
An exploration of the roles flowers play in the production of our foods, spices, medicines, and perfumes reveals their origins, myriad shapes, colors, textures and scents, bizarre sex lives, and how humans-- and the natural world-- relate and depend upon them.
Neurosciences - From Molecule to Behavior: a university textbook
Neurosciences – a comprehensive approach This textbook covers neuroscience from cellular and molecular mechanisms to behavior and cognitive processing. We also address evolution of the nervous system, computational neuroscience, the history of neuroscience as a discipline and neurophilosophy – to name but a few. The book provides the newest state-of-the-art knowledge about neuroscience from across the animal kingdom, with particular emphasis on model species commonly used in neuroscience labs across the world: mouse, zebra fish, fruit fly, honeybee, and nematode worm. We aim at university students of neuroscience, psychology, biological sciences, and medical sciences, but also computer scientists, philosophers, or anybody interested in understanding how brains work.
Recent Advances in Nutrigenetics and Nutrigenomics
This volume of Progress in Molecular Biology and Translational Science covers the recent advances in the expanding fields of nutrigenetics and nutrigenomics. Forty authors from eight countries have contributed to the publication, representing the most cutting-edge research available. - Contributions from leading authorities - Informs and updates on all the latest developments in the field
Salt Taste, Nutrition, and Health
Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for f...
Neurotransmitter Receptors
This comprehensive compilation provides a wealth of information on receptor sequences produced by recombinant DNA techniques used in combination with classical biochemistry. To minimize redundancies in this wealth of information, only a few receptors (some of which are typical for a whole group of similar receptors, others which are presently of special interest) are dealt with in a full-size chapter. Others are represented in the TIPS Receptor Nomenclature Supplement which is included as a special feature in this book, making this volume more useful as a receptor handbook.
