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020			_a9783030862824
024	7		_a10.1007/978-3-030-86282-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQP431 _b2021 EB
245	1	0	_aSensory Science and Chronic Diseases : _bClinical Implications and Disease Management _cedited by Paule Valery Joseph, Valerie Buzas Duffy
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing, _c2021
300			_a1 recurso en línea (XII, 257 páginas) _b45 ilustraciones, 42 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de texto _bPDF
505	0		_aPreface -- 1. Taste and Smell Systems Development during infancy, childhood -- 2.Anatomy, Physiology and Neurobiology of Olfaction and Gustation -- 3.Measurement of Olfaction : Screening and assessment -- 4.Measurements of Gustation: Screening and assessment -- 5. Measurements of Chemesthesis -- 6.Integration of taste, smell and chemestesis: Clinical Implications -- 7.Overview of olfaction and gustation under metabolic influences -- 8.Studies on the sense of smell and taste in individuals with obesity -- 9. Studies on the sense of smell and taste in individuals with diabetes -- 10.Studies on the sense of smell and taste in individuals with hypertension -- 11.Studies on the sense of smell and taste in psychiatric disorders -- 12.Taste and Smell alterations and Neurodegenarative Disorders -- 13. Taste and smell in weight loss surgery 3 -- 14. Taste and Smell alterations and Cancer Therapies -- 15.Oral health and chemosensory problems -- 16. Chemosensation and pharmacological treatments -- 17. Oral and Extraoral Olfactory and Taste Receptors -- 18. Sensory Nutrition. Implications to Health and Personalized Medicine -- 19.Oral health and Microbiome: Implications for Taste. .
520			_aThe textbook provides an overview of the sensory science field in the context of diseases such as obesity and Coronavirus disease 2019 (COVID-19). This book brings a summary of the state of the science in key areas and provides examples of translational science from using cellular and rodent models to human clinical trials and community health. The volume structure leads the reader through the physiology of taste and smell into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used. This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows. Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others.
988			_aSpringer_Medicine_2021
650		7	_2embne _9139194 _aSentidos
700	1		_aJoseph, Paule Valery _eeditor literario _0(orcid)0000-0002-1198-9622 _1https://orcid.org/0000-0002-1198-9622 _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aDuffy, Valerie Buzas _eeditor literario _0(orcid)0000-0002-4226-064X _1https://orcid.org/0000-0002-4226-064X _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030862817
776	0	8	_iPrinted edition: _z9783030862831
776	0	8	_iPrinted edition: _z9783030862848
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-86282-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2022 _dz _eh _zSI