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Book
L'halitose : une approche pluridisciplinaire
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ISSN: 17682010 ISBN: 9782843611049 2843611040 Year: 2006 Publisher: Paris: CdP,

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Book
Ademgeur: een multidisciplinaire benadering van oorzaak, diagnostiek, behandeling en preventie van halitose
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ISBN: 9789085620341 Year: 2009 Publisher: Houten Prelum

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85620341


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Bad breath : a multidisciplinary approach
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ISBN: 9061867797 Year: 1996 Publisher: Leuven Leuven University Press


Book
Breath Odors : Origin, Diagnosis, and Management
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ISBN: 3030447316 3030447308 Year: 2020 Publisher: Cham : Springer International Publishing : Imprint: Springer,

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This comprehensive, evidence-based textbook presents the latest knowledge on bad breath, describing insights from basic research and offering expert guidance on current approaches to diagnosis and treatment. The new edition has been thoroughly updated to take account of recent advances in understanding. The opening chapters examine in detail the origins of bad breath, including from the nose and pharynx. Microbial and biochemical aspects are fully explained, and information is also provided on odor perception. The clinically focused chapters cover all forms of laboratory measurement of breath odors, chairside diagnostic techniques, and the full range of available treatment options. The value of self-administered questionnaires in assessing bad breath is discussed, and attention is paid to the problem in specific population groups and to psychological aspects. Finally, future prospects are reviewed. The authors draw on more than forty years of combined experience in the field, both in the laboratory and as consultants to thousands of patients. The book will be of interest to all dentists as well as ENT specialists and family physicians.


Book
Nanostructure Based Sensors For Gas Sensing : From Devices To Systems
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ISBN: 3039216376 3039216368 9783039216376 Year: 2019 Publisher: Basel, Switzerland : MDPI,

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The development of solid state gas sensors based on microtransducers and nanostructured sensing materials is the key point in the design of portable measurement systems able to reach sensing and identification performance comparable with analytical ones. In such a context several efforts must be spent of course in the development of the sensing material, but also in the choice of the transducer mechanism and its structure, in the electrical characterization of the performance and in the design of suitable measurement setups. This call for papers invites researchers worldwide to report about their novel results on the most recent advances and overview in design and measurements for applications in gas sensors, along with their relevant features and technological aspects. Original research papers are welcome (but not limited) on all aspects that focus on the most recent advances in: (i) basic principles and modeling of gas and VOCs sensors; (ii) new gas sensor principles and technologies; (iii) Characterization and measurements methodologies; (iv) transduction and sampling systems; (vi) package optimization; (vi) gas sensor based systems and applications.


Book
Breath odors : origin, diagnosis, and management
Authors: ---
ISBN: 3642432549 3642193110 3642193129 Year: 2011 Publisher: Heidelberg : Springer,

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Bad breath is a common and embarrassing problem. About 20% of adults suffer from bad breath on a day-to-day basis, and millions more worry about having it. In some cases, telltale breath odors can provide important clues regarding specific diseases. Yet, despite the prevalence and significance of bad breath, most health professionals still know little about its origins, diagnosis, and treatment. The past fifteen years have witnessed rapid development in research into bad breath. Investigators have studied how bad breath is caused, where the odors originate, and which bacteria and gases are involved. Predisposing dental and medical risk factors have been identified. Novel in vitro systems and measurement techniques have been proposed, and clinical studies conducted to compare new and traditional treatments. This illustrated text presents, for the first time, a comprehensive and cohesive science-based approach to bad breath, combining basic research with clinical approaches to diagnosis and treatment. All aspects of the subject are examined thoroughly and critically, including the psychological impact of breath odor and future prospects. The authors draw upon more than thirty years’ combined experience in the field, both in the laboratory and as consultants to thousands of patients in Canada, the US, the UK, and elsewhere.


Book
Taste, Nutrition and Health
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Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Keywords

Research & information: general --- Biology, life sciences --- Food & society --- acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome


Book
Taste, Nutrition and Health
Authors: ---
Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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Abstract

The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Keywords

acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome


Book
Taste, Nutrition and Health
Authors: ---
Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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Export citation

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Bookmark

Abstract

The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Keywords

Research & information: general --- Biology, life sciences --- Food & society --- acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren's syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score

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