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Titlebook: Science of Olfaction; Michael J. Serby,Karen L. Chobor Book 1992 Springer-Verlag New York Inc. 1992 Alzheimer´s disease.anatomy.biochemist

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发表于 2025-3-21 16:41:28 | 显示全部楼层 |阅读模式
书目名称Science of Olfaction
编辑Michael J. Serby,Karen L. Chobor
视频video
图书封面Titlebook: Science of Olfaction;  Michael J. Serby,Karen L. Chobor Book 1992 Springer-Verlag New York Inc. 1992 Alzheimer´s disease.anatomy.biochemist
描述A book such as this one necessarily entails the effort of many individuals. Its first seed was a workshop in 1988 that one of us (K. L. C. ) designed and directed at the City University of New York Graduate Center as part of a series of conferences and workshops on topics in neuropsychology spon­ sored by the Institute for Research in Behavioral Neuroscience (IRBN). At that time, studies in the efficacy of olfaction as an alternative modality of stimulation in brain-injured adults were taking place at IRBN. The work­ shop helped to spark many new ideas among IRBN‘s staff, leading to various projects in clinical intervention, some of which are discussed in this volume. We soon discovered that clinical interest in olfaction was steadily increasing, and that this modality was in many ways on a par with the rest. Along with progress in the clinical investigation of olfaction, an abundance of work has been published in the basic science of the field. Ideas such as the regeneration of olfactory neurons and the use of these neurons in trans­ plantation took hold and were proved to be viable ones. These develop­ ments along with a profusion of techniques that allow a closer look at the ana
出版日期Book 1992
关键词Alzheimer´s disease; anatomy; biochemistry; brain; cognition; cortex; dementia; neurobiology; neurochemistry
版次1
doihttps://doi.org/10.1007/978-1-4612-2836-3
isbn_softcover978-1-4612-7690-6
isbn_ebook978-1-4612-2836-3
copyrightSpringer-Verlag New York Inc. 1992
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Neurophysiology of the Olfactory Bulbr types. These hypothetical receptor types . be segregated into separate regions of the epithelium, and this segregation . be conveyed topographically to the olfactory bulb, but there is no necessity of this.
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Techniques in the Quantitative Study of Human Olfaction a few here and will occasionally highlight techniques that may prove of interest to a person who wishes to evaluate the modality clinically. First, however, we will look briefly at matters of stimulus control.
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Olfaction and Human Sexuality: A Psychoanalytic Approachelationship between olfaction and sexuality. In an inclusive review of the subject, Gibbon (1986) commented, “Odors reach into all our emotional life. Odors suggest, stimulate associations, evoke, frighten and arouse us, but they seem to lie below conscious thought until someone like the poet, Baudelaire, parts the curtain” (p. 327).
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A Neurolinguistic Perspective of the Study of Olfactioncepted classification system for odors (i.e., pungent, spicy, etc.), leading to greater reliance on specific item associations; (4) the associations made with odors tend not to be lexical, that is, they are made with a context and/or an object within that context.
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Molecular Aspects of Olfactionlex mixtures, is one of the most remarkable and least understood senses of virtually all vertebrates. The sense of smell, like the immune system, specializes in molecular recognition and is crucial for the survival of most animal species. This chapter will discuss biochemical aspects of odorant reco
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The Biochemistry of Olfactory Neurons: Stages of Differentiation and Neuronal Subsetset broadly tuned) sensitivity to odorants, as a population they are capable of transducing literally millions of odorants and, in response to these odorants, generating differential patterns of neuronal activity that permit the discrimination of olfactory stimuli by higher centers. The selective res
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Neuroanatomical Substrates of Olfactionredators, and prey. The linkages between olfaction and other neural functions present interesting questions. For example, the perception of flavor is a combination of olfactory and gustatory signals. What is the circuitry that integrates olfaction and taste to produce the integral conscious awarenes
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