Related references
Note: Only part of the references are listed.Mimicking the Biological Sense of Taste In Vitro Using a Taste Organoids-on-a-Chip System
Jianguo Wu et al.
ADVANCED SCIENCE (2023)
The Role of D-allulose and Erythritol on the Activity of the Gut Sweet Taste Receptor and Gastrointestinal Satiation Hormone Release in Humans: A Randomized, Controlled Trial
Fabienne Teysseire et al.
JOURNAL OF NUTRITION (2022)
Spatiotemporal dynamics of odor representations in the human brain revealed by EEG decoding
Mugihiko Kato et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2022)
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies
R. Anbarasan et al.
FOOD ENGINEERING REVIEWS (2022)
Selective monitoring of natural gas sulphur-based odorant mixture of t-butyl mercaptan and methyl ethyl sulphide using an array of microfluidic gas sensors
Mahan Ghazi et al.
JOURNAL OF HAZARDOUS MATERIALS (2022)
Gut-brain circuits for fat preference
Mengtong Li et al.
NATURE (2022)
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study
Ting Zhou et al.
FOOD CHEMISTRY (2021)
Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception
Charlotte Sinding et al.
NEUROSCIENCE (2021)
Highly sensitive VOC detectors using insect olfactory receptors reconstituted into lipid bilayers
Tetsuya Yamada et al.
SCIENCE ADVANCES (2021)
Expression of TAS2R14 in the intestinal endocrine cells of non-human primates
Misa Hayashi et al.
GENES & GENOMICS (2021)
Multiorgan-on-a-Chip: A Systemic Approach To Model and Decipher Inter-Organ Communication
Nathalie Picollet-D'hahan et al.
TRENDS IN BIOTECHNOLOGY (2021)
Interpreting the Entire Connectivity of Individual Neurons in Micropatterned Neural Culture With an Integrated Connectome Analyzer of a Neuronal Network (iCANN)
June Hoan Kim et al.
FRONTIERS IN NEUROANATOMY (2021)
Odour-induced umami - Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Michael Bom Frost et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
A Gut-Brain Axis-on-a-Chip for studying transport across epithelial and endothelial barriers
Min-Hyeok Kim et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2021)
On the road to the brain-on-a-chip: a review on strategies, methods, and applications
Martina Brofiga et al.
JOURNAL OF NEURAL ENGINEERING (2021)
Post-COVID-19 acute sarcopenia: physiopathology and management
Karolina Piotrowicz et al.
AGING CLINICAL AND EXPERIMENTAL RESEARCH (2021)
Straightforward neuron micropatterning and neuronal network construction on cell-repellent polydimethylsiloxane using microfluidics-guided functionalized Pluronic modification
Wenming Liu et al.
ANALYST (2021)
GLP-1 Analog Modulates Appetite, Taste Preference, Gut Hormones, and Regional Body Fat Stores in Adults with Obesity
Hoda Kadouh et al.
JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM (2020)
Neuropod Cells: The Emerging Biology of Gut-Brain Sensory Transduction
Melanie Maya Kaelberer et al.
ANNUAL REVIEW OF NEUROSCIENCE, VOL 43 (2020)
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
Juan D. Rios-Mera et al.
MEAT SCIENCE (2020)
Multiple areas of the cerebral cortex influence the stomach
David J. Levinthal et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2020)
The gut-brain axis mediates sugar preference
Hwei-Ee Tan et al.
NATURE (2020)
Microfluidics in Gas Sensing and Artificial Olfaction
Guilherme Rebordao et al.
SENSORS (2020)
A Microfluidic System for Stable and Continuous EEG Monitoring from Multiple Larval Zebrafish
Yuhyun Lee et al.
SENSORS (2020)
Advancements in Microfabricated Gas Sensors and Microanalytical Tools for the Sensitive and Selective Detection of Odors
Enric Perarnau Olle et al.
SENSORS (2020)
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
Yuan Xu et al.
FOOD RESEARCH INTERNATIONAL (2020)
The Effect Analysis of Carrier Gas Flow Rate on the Rapid Gas Chromatographic Separation System
Xu Zhang et al.
APPLIED BIONICS AND BIOMECHANICS (2020)
A modular brain-on-a-chip for modelling epileptic seizures with functionally connected human neuronal networks
Anssi Pelkonen et al.
BIOSENSORS & BIOELECTRONICS (2020)
A decade of infant neuroimaging research: What have we learned and where are we going?
Atiqah Azhari et al.
INFANT BEHAVIOR & DEVELOPMENT (2020)
The orbitofrontal cortex and emotion in health and disease, including depression
Edmund T. Rolls
NEUROPSYCHOLOGIA (2019)
EEG discrimination of perceptually similar tastes
Camilla Arndal Andersen et al.
JOURNAL OF NEUROSCIENCE RESEARCH (2019)
Recognizing Taste: Coding Patterns Along the Neural Axis in Mammals
Kathrin Ohla et al.
CHEMICAL SENSES (2019)
Structured Odorant Response Patterns across a Complete Olfactory Receptor Neuron Population
Guangwei Si et al.
NEURON (2019)
Enhancement of electroencephalogram activity in the theta-band range during unmatched olfactory-taste stimulation
Saori Maeda et al.
JOURNAL OF PHYSIOLOGICAL SCIENCES (2019)
Magnetoencephalography and the infant brain
Yu-Han Chen et al.
NEUROIMAGE (2019)
A Miniature Gas Sampling Interface with Open Microfluidic Channels: Characterization of Gas-to-Liquid Extraction Efficiency of Volatile Organic Compounds
Andrew C. Warden et al.
MICROMACHINES (2019)
An Organ-On-A-Chip Engineered Platform to Study the Microbiota-Gut-Brain Axis in Neurodegeneration
Manuela Teresa Raimondi et al.
TRENDS IN MOLECULAR MEDICINE (2019)
Sour Sensing from the Tongue to the Brain
Jin Zhang et al.
CELL (2019)
Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread
Dandan Pu et al.
FOOD CHEMISTRY (2019)
Lab on a Chip for the Colorimetric Determination of Nitrite in Processed Meat Products in the Jordanian Market
Mohammad F. Khanfar et al.
MICROMACHINES (2019)
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review
Thierry Thomas-Danguin et al.
FOOD & FUNCTION (2019)
Butyrate reduces appetite and activates brown adipose tissue via the gut-brain neural circuit
Zhuang Li et al.
GUT (2018)
Gustatory Processing in Drosophila melanogaster
Kristin Scott
ANNUAL REVIEW OF ENTOMOLOGY, VOL 63 (2018)
EEG-Informed fMRI: A Review of Data Analysis Methods
Rodolfo Abreu et al.
FRONTIERS IN HUMAN NEUROSCIENCE (2018)
Notch Signaling Regulates Lgr5+ Olfactory Epithelium Progenitor/Stem Cell Turnover and Mediates Recovery of Lesioned Olfactory Epithelium in Mouse Model
Qi Dai et al.
STEM CELLS (2018)
The Vagus Nerve at the Interface of the Microbiota-Gut-Brain Axis
Bruno Bonaz et al.
FRONTIERS IN NEUROSCIENCE (2018)
A Neural Circuit for Gut-Induced Reward
Wenfei Han et al.
CELL (2018)
Gut-Brain Neuroendocrine Signaling Under Conditions of Stress-Focus on Food Intake-Regulatory Mediators
Andreas Stengel et al.
FRONTIERS IN ENDOCRINOLOGY (2018)
A complex peripheral code for salt taste in Drosophila
Alexandria H. Jaeger et al.
ELIFE (2018)
Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception
Florencia Alcaire et al.
FOOD RESEARCH INTERNATIONAL (2017)
All-soft, battery-free, and wireless chemical sensing platform based on liquid metal for liquid-and gas-phase VOC detection
Min-gu Kim et al.
LAB ON A CHIP (2017)
Characterization of channel coating and dimensions of microfluidic-based gas detectors
Mohammad Paknahad et al.
SENSORS AND ACTUATORS B-CHEMICAL (2017)
Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis
Pascal Schlich
CURRENT OPINION IN FOOD SCIENCE (2017)
Knockdown of GLP-1 Receptors in Vagal Afferents Affects Normal Food Intake and Glycemia
Jean-Philippe Krieger et al.
DIABETES (2016)
Perceived Odor-Taste Congruence Influences Intensity and Pleasantness Differently
Sherlley Amsellem et al.
CHEMICAL SENSES (2016)
Tuft cells, taste-chemosensory cells, orchestrate parasite type 2 immunity in the gut
Michael R. Howitt et al.
SCIENCE (2016)
Cell-based microfluidic platform for mimicking human olfactory system
Seung Hwan Lee et al.
BIOSENSORS & BIOELECTRONICS (2015)
Bioelectronic nose combined with a microfluidic system for the detection of gaseous trimethylamine
Seung Hwan Lee et al.
BIOSENSORS & BIOELECTRONICS (2015)
Dietary Lipids Inform the Gut and Brain about Meal Arrival via CD36-Mediated Signal Transduction
Sinju Sundaresan et al.
JOURNAL OF NUTRITION (2015)
Pathogenesis of Parkinson disease-the gut-brain axis and environmental factors
Lisa Klingelhoefer et al.
NATURE REVIEWS NEUROLOGY (2015)
Food oral processing: Mechanisms and implications of food oral destruction
Jianshe Chen
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Superadditive Opercular Activation to Food Flavor is Mediated by Enhanced Temporal and Limbic Coupling
Janina Seubert et al.
HUMAN BRAIN MAPPING (2015)
Pharmacology and physiology of gastrointestinal enteroendocrine cells
O. J. Mace et al.
PHARMACOLOGY RESEARCH & PERSPECTIVES (2015)
Role of nutrient-sensing taste 1 receptor (T1R) family members in gastrointestinal chemosensing
Soraya P. Shirazi-Beechey et al.
BRITISH JOURNAL OF NUTRITION (2014)
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique
Talita A. Comunian et al.
FOOD CHEMISTRY (2014)
The role of congruency in taste-odor interactions
Juyun Lim et al.
FOOD QUALITY AND PREFERENCE (2014)
Configural and Elemental Coding of Natural Odor Mixture Components in the Human Brain
James D. Howard et al.
NEURON (2014)
Alpha power increases in right parietal cortex reflects focused internal attention
Mathias Benedek et al.
NEUROPSYCHOLOGIA (2014)
Committee report: Publication guidelines and recommendations for studies using electroencephalography and magnetoencephalography
Andreas Keil et al.
PSYCHOPHYSIOLOGY (2014)
A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study
Han-Seok Seo et al.
HUMAN BRAIN MAPPING (2013)
Olfactory receptor responding to gut microbiota-derived signals plays a role in renin secretion and blood pressure regulation
Jennifer L. Pluznick et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)
Odour-modulation of taste ratings by chefs
Robert A. Boakes et al.
FOOD QUALITY AND PREFERENCE (2012)
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
Nizar Nasri et al.
FOOD QUALITY AND PREFERENCE (2011)
Using cross-modal interactions to counterbalance salt reduction in solid foods
Genica Lawrence et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Olfactory Predictive Codes and Stimulus Templates in Piriform Cortex
Christina Zelano et al.
NEURON (2011)
Sensory characterization of dry-cured ham using free-choice profiling
M. Dolors Guardia et al.
FOOD QUALITY AND PREFERENCE (2010)
APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS
Gaston Ares et al.
JOURNAL OF SENSORY STUDIES (2010)
Large-scale investigation of the olfactory receptor space using a microfluidic microwell array
Xavier A. Figueroa et al.
LAB ON A CHIP (2010)
Odour-taste interactions: A way to enhance saltiness in low-salt content solutions
G. Lawrence et al.
FOOD QUALITY AND PREFERENCE (2009)
Perceptual and Neural Plasticity of Odor Quality Coding in the Human Brain
Jay A. Gottfried
CHEMOSENSORY PERCEPTION (2008)
The receptors and cells for mammalian taste
Jayaram Chandrashekar et al.
NATURE (2006)
Modulation of perceived taste by olfaction in familiar and unfamiliar beverages
D. Labbe et al.
FOOD QUALITY AND PREFERENCE (2006)
β-arrestin2-mediated internalization of mammalian odorant receptors
Anastasia Mashukova et al.
JOURNAL OF NEUROSCIENCE (2006)
Expression of bitter taste receptors of the T2R family in the gastrointestinal tract and enteroendocrine STC-1 cells
SV Wu et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2002)
Dynamic methods of sensory analysis
GB Dijksterhuis et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
The merging of the senses: integration of subthreshold taste and smell
P Dalton et al.
NATURE NEUROSCIENCE (2000)