Search

Your search keyword '"Parker, Jane K."' showing total 192 results
Start Over Author "Parker, Jane K." Publication Year Range Last 50 years
192 results on '"Parker, Jane K."'

1. More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Author

Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G, Niv, Masha Y, Kelly, Christine E, Bakke, Alyssa J, Cooper, Keiland W, Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y, Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B, Gerkin, Richard C, Domínguez, Paloma Rohlfs, Albayay, Javier, Farruggia, Michael C, Bhutani, Surabhi, Fjaeldstad, Alexander W, Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R, Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A, Lim, Juyun, Whitcroft, KL, Colquitt, Lauren R, Ferdenzi, Camille, Brindha, Evelyn V, Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M, Fiorucci, Sébastien, Philpott, Carl M, Smith, Barry C, Lundström, Johan N, Mucignat, Carla, Parker, Jane K, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie DC, Faraji, Farhoud, Santamaría, Enrique, Fredborg, William EA, Morini, Gabriella, Olofsson, Jonas K, Jalessi, Maryam, Karni, Noam, D’Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M, Alwashahi, Mohammed K, Welge-Lüssen, Antje, Freiherr, Jessica, de Groot, Jasper HB, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W, Reed, Danielle R, Hummel, Thomas, Munger, Steven D, Hayes, John E, Abdulrahman, Olagunju, Dalton, Pamela, Yan, Carol H, Voznessenskaya, Vera V, Chen, Jingguo, Sell, Elizabeth A, and Walsh-Messinger, Julie

Subjects
Neurosciences, Dental/Oral and Craniofacial Disease, Clinical Research, Adult, Aged, Betacoronavirus, COVID-19, Coronavirus Infections, Female, Humans, Male, Middle Aged, Olfaction Disorders, Pandemics, Pneumonia, Viral, SARS-CoV-2, Self Report, Smell, Somatosensory Disorders, Surveys and Questionnaires, Taste, Taste Disorders, Young Adult, head and neck surgery, olfaction, somatosensation, GCCR Group Author, Biological Sciences, Neurology & Neurosurgery
Abstract

Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (-79.7 ± 28.7, mean ± standard deviation), taste (-69.0 ± 32.6), and chemesthetic (-37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

Published
2020

6. Characterization of cooked cheese flavor: Volatile components.

Author

Sullivan, Rosa C., Makinwa, Fiyinfolu, Fagan, Colette C., and Parker, Jane K.

Subjects
PRINCIPAL components analysis, READY meals, DAIRY industry, FURANONES, FATTY acids, PIZZA
Abstract

The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and odorants in cooked mature Cheddar were identified using a combination of SPME (solid‐phase microextraction)/GC–O (gas chromatography–olfactometry) and SPME/GC–MS (gas chromatography–mass spectrometry). A selection of the odorants was quantitated in six cheeses, uncooked and cooked, (mature Cheddar, high‐, medium‐, and low‐fat mild Cheddar, mozzarella, and Parmesan). Many compounds showed significant differences between cooked and uncooked cheese; Strecker aldehydes, pyrazines, and furanones were all significantly higher in cooked cheeses than in uncooked cheese, while ethyl esters (key odorants in uncooked cheese) were not detected in any of the cooked cheese. Principal component analysis demonstrated that fat concentration in mild Cheddar was positively correlated with the formation of potential odorants (the Strecker aldehydes, methanethiol, 2‐methylketones, and fatty acids) upon cooking. Potential lipid precursors for these compounds are discussed. Practical Application: This research can be used by the dairy industry to develop better cheeses, especially low‐ and reduced‐fat cheeses, for use in cooked applications such as toppings for pizzas and ready meals. Alternatively, this research describes key volatile compounds in cooked cheese that can be used by the flavoring industry to develop authentic cooked cheese flavorings. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

7. Effect of dietary protein source and Saccharina latissima on nutritional and safety characteristics of milk.

Author

Wang, Bing, Ormston, Sabrina, Płatosz, Natalia, Parker, Jane K, Qin, Nanbing, Humphries, David J, Pétursdóttir, Ásta H, Halmemies‐Beauchet‐Filleau, Anni, Juniper, Darren T, and Stergiadis, Sokratis

Subjects
DISTILLERY by-products, SATURATED fatty acids, DIETARY proteins, RAPESEED meal, VITAMIN B complex
Abstract

BACKGROUND: Wheat distillers' grains (WDG) and seaweeds are recommended as alternative protein sources and enteric methane mitigators in dairy cow diets, respectively, but little is known about their impact on milk quality and safety. In the present study, 16 cows in four 4 × 4 Latin squares were fed isonitrogenous diets (50:50 forage:concentrate ratio), with rapeseed meal (RSM)‐based or WDG‐based concentrate (230 and 205 g kg−1 dry matter) and supplemented with or without Saccharina latissima. RESULTS: Replacement of RSM with WDG enhanced milk nutritional profile by decreasing milk atherogenicity (P = 0.002) and thrombogenicity (P = 0.019) indices and the concentrations of the nutritionally undesirable saturated fatty acids – specifically, lauric (P = 0.045), myristic (P = 0.022) and palmitic (P = 0.007) acids. It also increased milk concentrations of the nutritionally beneficial vaccenic (P < 0.001), oleic (P = 0.030), linoleic (P < 0.001), rumenic (P < 0.001) and α‐linolenic (P = 0.012) acids, and total monounsaturated (P = 0.044), polyunsaturated (P < 0.001) and n‐6 (P < 0.001) fatty acids. Feeding Saccharina latissima at 35.7 g per cow per day did not affect the nutritionally relevant milk fatty acids or pose any risk on milk safety, as bromoform concentrations in milk were negligible and unaffected by the dietary treatments. However, it slightly reduced milk concentrations of pantothenate. CONCLUSION: Feeding WDG to dairy cows improved milk fatty acid profiles, by increasing the concentrations of nutritionally beneficial fatty acids and reducing the concentration of nutritionally undesirable saturated fatty acids, while feeding seaweed slightly reduced pantothenate concentrations. However, when considering the current average milk intakes in the population, the milk compositional differences between treatments in this study appear relatively small to have an effect on human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

19. Meat

Author

Parker, Jane K. and Buettner, Andrea, editor

Published
2017
Full Text
View/download PDF

21. A Principal Odor Map Unifies Diverse Tasks in Human Olfactory Perception

Author

Lee, Brian K., primary, Mayhew, Emily J., additional, Sanchez-Lengeling, Benjamin, additional, Wei, Jennifer N., additional, Qian, Wesley W., additional, Little, Kelsie, additional, Andres, Matthew, additional, Nguyen, Britney B., additional, Moloy, Theresa, additional, Parker, Jane K., additional, Gerkin, Richard C., additional, Mainland, Joel D., additional, and Wiltschko, Alexander B., additional

Published
2022
Full Text
View/download PDF

23. Mere end lugtesans - COVID-19 er associeret med svær påvirkning af lugtesansen, smagssansen og mundfølelsen

Author

Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G, Niv, Masha Y, Kelly, Christine E, Bakke, Alyssa J, Cooper, Keiland W, Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y, Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B, Gerkin, Richard C, Rohlfs Domínguez, Paloma, Albayay, Javier, Farruggia, Michael C, Bhutani, Surabhi, Fjaeldstad, Alexander W, Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R, Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A, Lim, Juyun, Whitcroft, Katherine L, Colquitt, Lauren R, Ferdenzi, Camille, Brindha, Evelyn V, Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M, Fiorucci, Sébastien, Philpott, Carl M, Smith, Barry C, Lundström, Johan N, Mucignat, Carla, Parker, Jane K, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D C, Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E A, Morini, Gabriella, Olofsson, Jonas K, Jalessi, Maryam, Karni, Noam, D’Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M, Alwashahi, Mohammed K, Welge-Lüssen, Antje, Freiherr, Jessica, de Groot, Jasper H B, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W, Abdulrahman, Olagunju, Dalton, Pamela, Yan, Carol H, Voznessenskaya, Vera V, Chen, Jingguo, Sell, Elizabeth A, Walsh-Messinger, Julie, Archer, Nicholas S, Koyama, Sachiko, Deary, Vincent, Roberts, S Craig, Yanık, Hüseyin, Albayrak, Samet, Nováková, Lenka Martinec, Croijmans, Ilja, Mazal, Patricia Portillo, Moein, Shima T, Margulis, Eitan, Mignot, Coralie, Mariño, Sajidxa, Georgiev, Dejan, Kaushik, Pavan K, Malnic, Bettina, Wang, Hong, Seyed-Allaei, Shima, Yoluk, Nur, Razzaghi-Asl, Sara, Justice, Jeb M, Restrepo, Diego, Reed, Danielle R, Hummel, Thomas, Munger, Steven D, Hayes, John E, Indústries Alimentàries, Qualitat i Tecnologia Alimentària, Tecnologia Alimentària, Temple University [Philadelphia], Pennsylvania Commonwealth System of Higher Education (PCSHE), Forschungszentrum Jülich GmbH | Centre de recherche de Juliers, Helmholtz-Gemeinschaft = Helmholtz Association, Mersin University, The Hebrew University of Jerusalem (HUJ), AbScent, Pennsylvania State University (Penn State), Penn State System, University of California [Irvine] (UC Irvine), University of California (UC), Université Côte d'Azur (UCA), University of Edinburgh, Università degli studi di Bari Aldo Moro = University of Bari Aldo Moro (UNIBA), Central Scientific Instruments Organisation (CSIR), Università degli Studi 'Magna Graecia' di Catanzaro = University of Catanzaro (UMG), University of Illinois at Urbana-Champaign [Urbana], University of Illinois System, Medizinische Universität Wien = Medical University of Vienna, Groupement scientifique de Biologie et de Medecine Spatiale (GSBMS), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National d'Études Spatiales [Toulouse] (CNES), Tata Institute for Fundamental Research (TIFR), Arizona State University [Tempe] (ASU), Universidad de Extremadura - University of Extremadura (UEX), Università degli Studi di Padova = University of Padua (Unipd), Yale School of Medicine [New Haven, Connecticut] (YSM), San Diego State University (SDSU), Aarhus University [Aarhus], University of Hertfordshire [Hatfield] (UH), Scuola Internazionale Superiore di Studi Avanzati / International School for Advanced Studies (SISSA / ISAS), Neurosciences Sensorielles Comportement Cognition, Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), Helsingin yliopisto = Helsingfors universitet = University of Helsinki, University of Turku, Aristotle University of Thessaloniki, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Monell Chemical Senses Center, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), Université de Montréal (UdeM), Wageningen University and Research Centre (WUR), Medical Science University, Sidra Medicine [Doha, Qatar], Institut de Chimie de Nice (ICN), Université Nice Sophia Antipolis (1965 - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA), University of Southern Queensland (USQ), Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA), DreamAir Llc, Charles University [Prague] (CU), Anthropologie Moléculaire et Imagerie de Synthèse (AMIS), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), University of Massachusetts System (UMASS), Oregon State University (OSU), Ear Institute, UCL, Lyon Neuroscience Research center, Karunya University, Biruni University, Assi Sette Llaghi Varese, Stanford School of Medicine [Stanford], Stanford Medicine, Stanford University-Stanford University, University of East Anglia [Norwich] (UEA), California Department of Food and Agriculture (CDFA), Unité mixte de recherche interactions plantes-microorganismes, Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Maastricht University [Maastricht], Institute for Biology - Neurobiology, Freie Universität Berlin, Karl-Franzens-Universität Graz, Howard University College of Medicine, Towson University, University of California [San Diego] (UC San Diego), Proteomics, Center for Applied Medical Research (CIMA), Stockholm University, University of Gastronomic Sciences, Iran University of Medical Sciences, Goethe Universität Frankfurt, University of Tennessee, IBM T.J. Watson Research Center, Université libre de Bruxelles (ULB), Guangzhou Medical University, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Sultan Qaboos University (SQU), Federal University of Technology of Akure (FUTA), A.N. Severtsov Institute of Ecology and Evolution, Russian Academy of Sciences [Moscow] (RAS), Hospital of Xi'an Jiaotong University, University of Pennsylvania, University of Dayton, CSIRO Agriculture and Food (CSIRO), Indiana University [Bloomington], Indiana University System, University of Northumbria at Newcastle [United Kingdom], University of Stirling, Middle East Technical University [Ankara] (METU), Utrecht University [Utrecht], Instituto Universitario del Hospital Italiano [Buenos Aires, Argentina], Institute for Research in Fundamental Sciences [Tehran] (IPM), Hebrew University of Jerusalem, Technische Universität Dresden = Dresden University of Technology (TU Dresden), Terrazas del Club Hipico, University Medical Centre Ljubljana [Ljubljana, Slovenia] (UMCL), Tata Institute of Fundamental Research [Bangalore], Universidade de São Paulo = University of São Paulo (USP), University of Florida [Gainesville] (UF), University of Colorado Anschutz [Aurora], Center for Smell and Taste, Department of Food Science, Pennsylvania State University., Julien, Sabine, Tıp Fakültesi, UCL - SSS/IONS/NEUR - Clinical Neuroscience, UCL - (SLuc) Service d'oto-rhino-laryngologie, Department of Food and Nutrition, Senses and Food, Research Center Jülich, University of California [Irvine] (UCI), University of California, Università degli studi di Bari Aldo Moro (UNIBA), Università degli Studi 'Magna Graecia' di Catanzaro [Catanzaro, Italie] (UMG), University of Extremadura, University of Padova, Yale University School of Medicine, Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, University of Helsinki, Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA)-Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA), Institute of Agrifood Research and Technology (IRTA), Universita degli Studi di Padova, Centre National de la Recherche Scientifique (CNRS)-Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Karl-Franzens-Universität [Graz, Autriche], University of California San Diego Health, University of Brussels, University of Pennsylvania [Philadelphia], Tata Institute of Fundamental Research, University of São Paulo (USP), UCL - SSS/IONS - Institute of NeuroScience, FSE Campus Venlo, and RS: FSE UCV

Subjects
Male, Taste, Physiology, Smagstab, Audiology, AcademicSubjects/SCI01180, Settore BIO/09 - Fisiologia, Behavioral Neuroscience, chemistry.chemical_compound, Olfaction Disorders, Taste Disorders, 0302 clinical medicine, RATINGS, Hyposmia, Surveys and Questionnaires, CHEMOSENSITIVITY, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Viral, PALADAR, 030223 otorhinolaryngology, Sensory Science and Eating Behaviour, media_common, TASTE, US NATIONAL-HEALTH, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Middle Aged, Biological Sciences, 16. Peace & justice, Sensory Systems, 3. Good health, Smell, GCCR Group Author, ddc:540, Smell loss, Female, Original Article, medicine.symptom, Corrigendum, Coronavirus Infections, olfaction, Adult, somatosensation, medicine.medical_specialty, 663/664, Coronavirus disease 2019 (COVID-19), OLFACTORY DISORDERS, Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), media_common.quotation_subject, Pneumonia, Viral, head and neck surgery, Aged, Betacoronavirus, COVID-19, Humans, Pandemics, SARS-CoV-2, Self Report, Somatosensory Disorders, Young Adult, Anosmia, Sensory system, Olfaction, 03 medical and health sciences, Chemesthesis, Physiology (medical), Perception, medicine, Neurology & Neurosurgery, Behaviour Change and Well-being, business.industry, R-PACKAGE, 3112 Neurosciences, Pneumonia, Parosmia, COMPONENT, Smagssans, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Sensoriek en eetgedrag, chemistry, Lugtetab, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery, Lugtesans
Abstract

Correction: Chemical Senses, Volume 46, 2021, bjab050, https://doi.org/10.1093/chemse/bjab050 Published: 08 December 2021 Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change +/- 100) revealed a mean reduction of smell (-79.7 +/- 28.7, mean +/- standard deviation), taste (-69.0 +/- 32.6), and chemesthetic (-37.3 +/- 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis.The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

Published
2020
Full Text
View/download PDF

26. Impact of smoked water on umami and salt taste

Author

Panchan, Kanokkan, Lignou, Stella, Griffiths, Huw D., Baines, David A., and Parker, Jane K.

Subjects
taste, 3-AFC, salty, smoked water, umami, discrimination test
Abstract

The aim of this study was to investigate whether the use of smoked ingredients could enhance either salty or umami taste, whether any enhancement was due to taste-active or taste-enhancing compounds, and whether smoky aroma induced taste enhancement. A trained sensory panel (n=12) performed three-Alternative Forced Choice (3-AFC) discrimination tests with nose clips on to assess taste-active and taste-enhancing compounds in smoked water. The first set of 3-AFC discrimination tests investigated whether there were any tastes, particularly salty or umami, in water with addition of 1% of a commercial smoked water. The second set of 3-AFC tests investigated whether the smoked water contained umami-enhancing compounds when mixed with various concentrations of MSG and /or ribonucleotides in water. Set 3 was similar but was carried out in a model chicken soup containing MSG with or without ribonucleotides. Our data show that the addition of smoked water can increase the umami taste in aqueous solutions, but this is masked in more complex matrices. This means we can investigate odour-induced taste enhancement of smoked water, in the knowledge that there will be minimal contribution to the umami and salty taste from the smoked water.

Published
2022
Full Text
View/download PDF

28. The role of diketopiperazines in cooked cheese flavour

Author

Sullivan, Rosa C., Fagan, Colette, Oruna-Concha, Maria, and Parker, Jane K.

Subjects
otorhinolaryngologic diseases, technology, industry, and agriculture, food and beverages, Diketopiperazine, cyclic peptide, bitterness, cheese
Abstract

Diketopiperazines are cyclic dipeptides which impart bitterness and metallic flavour. They have previously been reported at subthreshold levels in raw cheese, but not studied in cooked cheese. Four diketopiperazines (cyclo-Pro-Pro, cyclo-Val-Pro, cyclo-Ala-Pro and cyclo-Leu-Pro) were detected in seven cooked cheeses (parmesan, mozzarella, and five different cheddars). Diketopiperazines were present in substantially higher concentrations in the cooked cheeses than their raw counterparts and were above bitter and metallic thresholds in some cooked samples. Diketopiperazine formation during cooking was higher in mature cheeses than in young cheeses, suggesting that aging cheeses produces precursors to diketopiperazine formation in the raw cheese.

Published
2021
Full Text
View/download PDF

29. Prevalence and correlates of parosmia and phantosmia among smell disorders

Author

Pellegrino, Robert, Mainland, Joel D., Kelly, Christine E., Parker, Jane K., and Hummel, Thomas

Abstract

Among those many individuals who suffer from a reduced odor sensitivity (hyposmia/anosmia) some individuals also experience disorders that lead to odor distortion, such as parosmia (i.e., distorted odor with a known source), or odor phantoms (i.e., odor sensation without an odor source). We surveyed a large population with at least one olfactory disorder (N = 2031) and found that odor distortions were common (46%), with respondents reporting either parosmia (19%), phantosmia (11%), or both (16%). In comparison to respondents with hyposmia or anosmia, respondents with parosmia were more likely to be female, young, and suffering from post-viral olfactory loss (p < 0.001), while respondents with phantosmia were more likely to be middle-aged (p < 0.01) and experiencing symptoms caused by head trauma (p < 0.01). In addition, parosmia, compared to phantosmia or anosmia/hyposmia, was most prevalent 3 months to a year after olfactory symptom onset (p < 0.001), which coincides with the timeline of physiological recovery. Finally, we observed that the frequency and duration of distortions negatively affects quality of life, with parosmia showing a higher range of severity than phantosmia (p < 0.001). Previous research often grouped these distortions together, but our results show that they have distinct patterns of demographics, medical history, and loss in quality of life.

Published
2021

30. Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process

Author

Piornos, José A., Kanter, Jean-Philippe, Balagiannis, Dimitrios P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Grootes, Bert-Jan, Brouwer, Eric, and Parker, Jane K.

Subjects
brewing, wort boiling, damascenone, malting
Abstract

(E)-β-Damascenone (bDam) is one of the most important aroma compounds in foods and in both regular and alcohol-free beers. In the present study, the effect of the curing temperature during kilning on the concentration of bDam in malt was monitored, as well as during mashing and wort boiling. Two different varieties of malt (spring and winter) were compared. The results showed different trends during malt kilning, with an increase in the levels of the aroma compound over time at 78 and 90°C. During mashing and wort boiling, bDam was formed following different trends, this attributed to a balance between formation and evaporation. Moreover, malts and worts from winter barley contained more bDam than spring barley. Further research is required in order to identify and monitor the precursors of this potent aroma compound.

Published
2021
Full Text
View/download PDF

31. Molecular triggers of post-COVID-19 parosmia in grilled chicken

Author

Parker, Jane K., Kelly, Christine E., and Gane, Simon

Subjects
parosmia, chicken, molecular triggers, COVID-19, GC-Olfactometry, anosmia, olfactory dysfunction
Abstract

Since the onset of the COVID-19 pandemic, incidences of loss of smell and taste have increased substantially and, whereas many of these recover within a few weeks, in about 5% of all cases of COVID-19, olfactory dysfunction persists for many months or years. During the recovery process, many experience parosmia, which is a condition in which everyday aromas become distorted and usually evoke a sense of disgust. Previous work has shown that a set of highly potent odorants in coffee can trigger these distortions. They fall into clusters of thiols, disulphides and pyrazines, and many (but not all) of these compounds are products of the Maillard reaction. In this work, we investigated another Maillard system and asked whether any of the Maillard-derived trigger molecules from coffee were also reported to be triggers in grilled chicken. GC-olfactometry was carried out by four participants and one non-parosmic expert to assess all the odour-active compounds in grilled chicken. Results revealed that indeed six triggers were found in common with coffee – all derived from the Maillard reaction. We postulate that the same few compounds may be responsible for distortions in many roasted, grilled and fried foods, and recommend that those suffering from parosmia avoid highly cooked foods.

Published
2021
Full Text
View/download PDF

33. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics.

Author

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Brouwer, Eric, and Parker, Jane K.

Subjects
NON-alcoholic beer, BEER brewing, FLAVOR, ALCOHOL drinking, ETHANOL, ALCOHOL, BREWING industry, BEER cans, PRODUCE trade
Abstract

Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol‐free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol‐free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor‐active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed. [ABSTRACT FROM AUTHOR]

Published
2023
Full Text
View/download PDF

35. Corrigendum to: More than smell: COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Author

Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G., Niv, Masha Y., Kelly, Christine E., Bakke, Alyssa J., Cooper, Keiland W., Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y., Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B., Gerkin, Richard C., Rohlfs Domínguez, Paloma, Albayay, Javier, Farruggia, Michael C., Bhutani, Surabhi, Fjaeldstad, Alexander W., Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R., Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A., Lim, Juyun, Whitcroft, Katherine L., Colquitt, Lauren R., Ferdenzi, Camille, Brindha, Evelyn V., Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M., Fiorucci, Sébastien, Philpott, Carl M., Smith, Barry C., Lundström, Johan N., Mucignat, Carla, Parker, Jane K., Van Den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S., Heinbockel, Thomas, Shields, Vonnie D.C., Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E.A., Morini, Gabriella, Olofsson, Jonas K., Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M., Alwashahi, Mohammed K., Welge-Lüssen, Antje, Freiherr, Jessica, De Groot, Jasper H.B., Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W., Abdulrahman, Olagunju, Dalton, Pamela, Yan, Carol H., Voznessenskaya, Vera V., Chen, Jingguo, Sell, Elizabeth A., Walsh-Messinger, Julie, Archer, Nicholas S., Koyama, Sachiko, Deary, Vincent, Roberts, S.C., Yanlk, Hüseyin, Albayrak, Samet, Nováková, Lenka Martinec, Croijmans, Ilja, Mazal, Patricia Portillo, Moein, Shima T., Margulis, Eitan, Mignot, Coralie, Mariño, Sajidxa, Georgiev, Dejan, Kaushik, Pavan K., Malnic, Bettina, Wang, Hong, Seyed-Allaei, Shima, Yoluk, Nur, Razzaghi-Asl, Sara, Justice, Jeb M., Restrepo, Diego, Reed, Danielle R., Hummel, Thomas, Munger, Steven D., Hayes, John E., UCL - SSS/IONS - Institute of NeuroScience, UCL - SSS/IONS/NEUR - Clinical Neuroscience, and UCL - (SLuc) Service d'oto-rhino-laryngologie

Subjects
Behavioral Neuroscience, Sensoriek en eetgedrag, Behaviour Change and Well-being, Physiology, Physiology (medical), ddc:540, Life Science, Sensory Systems, Sensory Science and Eating Behaviour, VLAG
Abstract

This is a correction notice for article bjaa041 (DOI: https:// doi.org/10.1093/chemse/bjaa041), published 20 June 2020. An incorrect version of the caption to Figure 5 was mistakenly included in the published paper. An updated version is given below. Neither the data nor the paper's conclusions were affected by this correction. The authors sincerely apologize for the error. (A) Correlations between the 3 principal components with respect to changes in 3 chemosensory modalities (i.e., taste, smell, and chemesthesis). Shades of gray indicate positive correlation, whereas shades of red indicate negative correlations. White denotes no correlation. (B) Clusters of participants identified by k-means clustering. The scatterplot shows each participant's loading on dimension 1 (degree of smell and taste loss, PC1 on x-Axis) and dimension 2 (degree of chemesthesis loss, PC2 on y-Axis). Based on the centroid of each cluster, participants in cluster 1 (blue, N = 1767; top left) are generally characterized by significant smell, taste and chemesthesis loss. Participants in cluster 2 (orange, N = 1724; bottom center) are generally characterized by ratings that reflect smell/taste loss with preserved chemesthesis. Loadings for participants in cluster 3 (green, N = 548; right side) are generally characterized by reduced smell and taste loss, and preserved chemesthesis.

Published
2021
Full Text
View/download PDF

37. Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor

Author

Piornos, J. A., Balagiannis, Dimitris P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K., and Heineken Supply Chain BV

Abstract

Alcohol-free beers (AFB) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using GC-MS. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.

Published
2020

38. Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.

Author

UCL - SSS/IONS - Institute of NeuroScience, UCL - SSS/IONS/NEUR - Clinical Neuroscience, UCL - (SLuc) Service d'oto-rhino-laryngologie, Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G, Niv, Masha Y, Kelly, Christine E, Bakke, Alyssa J, Cooper, Keiland W, Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y, Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B, Gerkin, Richard C, Rohlfs Domínguez, Paloma, Albayay, Javier, Farruggia, Michael C, Bhutani, Surabhi, Fjaeldstad, Alexander W, Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R, Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A, Lim, Juyun, Whitcroft, Katherine L, Colquitt, Lauren R, Ferdenzi, Camille, Brindha, Evelyn V, Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M, Fiorucci, Sébastien, Philpott, Carl M, Smith, Barry C, Lundström, Johan N, Mucignat, Carla, Parker, Jane K, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D C, Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E A, Morini, Gabriella, Olofsson, Jonas K, Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M, Alwashahi, Mohammed K, Welge-Lüssen, Antje, Freiherr, Jessica, de Groot, Jasper H B, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W, GCCR Group Author, Reed, Danielle R, Hummel, Thomas, Munger, Steven D, Hayes, John E, UCL - SSS/IONS - Institute of NeuroScience, UCL - SSS/IONS/NEUR - Clinical Neuroscience, UCL - (SLuc) Service d'oto-rhino-laryngologie, Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G, Niv, Masha Y, Kelly, Christine E, Bakke, Alyssa J, Cooper, Keiland W, Bouysset, Cédric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y, Schöpf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B, Gerkin, Richard C, Rohlfs Domínguez, Paloma, Albayay, Javier, Farruggia, Michael C, Bhutani, Surabhi, Fjaeldstad, Alexander W, Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R, Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guàrdia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlícek, Jan, Pierron, Denis, Roura, Eugeni, Navarro, Marta, Nolden, Alissa A, Lim, Juyun, Whitcroft, Katherine L, Colquitt, Lauren R, Ferdenzi, Camille, Brindha, Evelyn V, Altundag, Aytug, Macchi, Alberto, Nunez-Parra, Alexia, Patel, Zara M, Fiorucci, Sébastien, Philpott, Carl M, Smith, Barry C, Lundström, Johan N, Mucignat, Carla, Parker, Jane K, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D C, Faraji, Farhoud, Santamaría, Enrique, Fredborg, William E A, Morini, Gabriella, Olofsson, Jonas K, Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M, Alwashahi, Mohammed K, Welge-Lüssen, Antje, Freiherr, Jessica, de Groot, Jasper H B, Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W, GCCR Group Author, Reed, Danielle R, Hummel, Thomas, Munger, Steven D, and Hayes, John E

Abstract

This is a correction notice for article bjaa041 (DOI: https://doi.org/10.1093/chemse/bjaa041), published 20 June 2020. An incorrect version of the caption to Figure 5 was mistakenly included in the published paper. An updated version is given below. Neither the data nor the paper’s conclusions were affected by this correction. The authors sincerely apologize for the error.

Published
2021

39. List of Contributors

Author

Acree, Terry E., primary, Aguera, Evelyne, additional, Ahola, Johanna K., additional, Almstätter, Isabella, additional, Alves, Andréa A.R., additional, Amigo, José M., additional, Amrein, Thomas M., additional, Andriot, Isabelle, additional, Antonczak, Serge, additional, Asma, Renske, additional, Athes, Violaine, additional, Aubin, Elodie, additional, Audebert, Alain, additional, Béno, Noelle, additional, Baggenstoss, Juerg, additional, Baiamonte, Irene, additional, Baines, David A., additional, Barbe, Jean-Christophe, additional, Barros, António S., additional, Barros, Elisabete B.P., additional, Batenburg, Max, additional, Beisert, Beata, additional, Benet, Lu, additional, Berdeaux, Olivier, additional, Bernhardt, Jörg, additional, Billmayer, Silvia, additional, Bin, Qing, additional, Birch, Anja N., additional, Bishara, Sandra, additional, Blanch, Consol, additional, Blanco, Domingo, additional, Blank, Imre, additional, Boerrigter-Eenling, Rita, additional, Boisard, Lauriane, additional, Bormann, Sebastian, additional, Bou-Maroun, Elias, additional, Boulanger, Renaud, additional, Brandão, Tiago, additional, Breme, Katharina, additional, Brennecke, Stefan, additional, Brockhoff, Anne, additional, Brondel, Laurent, additional, Brown, Keith, additional, Brunerie, Pascal, additional, Bucci, Remo, additional, Buchhaupt, Markus, additional, Bueno, Mónica, additional, Buettner, Andrea, additional, Cabio’ch, Geoffroy, additional, Cacho, Juan, additional, Cadwallader, Keith R., additional, Callejón, Raquel M., additional, Mar Campo, Maria, additional, Cartier, Charlotte, additional, Carvalho, Beatriz, additional, Castro Alves, Victor C., additional, Cayot, Nathalie, additional, Chabanet, Claire, additional, Chaintreau, Alain, additional, Chambault, Adeline, additional, Charlier, Landry, additional, Chassemont, Claire, additional, Chetschik, Irene, additional, Hee Cho, In, additional, Christlbauer, Monika, additional, Claeys Bouuaert, Thomas, additional, Coic, Solenn, additional, Collin, Sonia, additional, Concejero-Pardos, Belén, additional, Coureaud, Gérard, additional, Courter, Chris, additional, Culleré, Laura, additional, Curtin, Chris D., additional, Cypriani, Marie-Louise, additional, Czerny, Michael, additional, Dacremont, Catherine, additional, D’Aloise, Antonio, additional, Daltoé, Marina M., additional, Darriet, Philippe, additional, Davidek, Tomas, additional, de Jong, Catrienus, additional, De La Fuente, Arancha, additional, Degenhardt, Andreas, additional, Dekkers, Renske, additional, Déléris, Isabelle, additional, Deprêtre, Nicolas, additional, Dermiki, Maria, additional, de Revel, Gilles, additional, Desforges, Neil C., additional, Dijkstra, Annereinou, additional, Dobravalskytė, Diana, additional, Dodson, Andrew T., additional, Donadel, Jossiê Z., additional, Dosne, Thibaut, additional, Du, Xiaofen, additional, Dunemann, Frank, additional, Dussort, Pierre, additional, Stephen Elmore, J., additional, Engel, Karl-Heinz, additional, Escalona-Buendia, Hector B., additional, Escudero, Ana, additional, Espitia-Lopez, Josefa, additional, Etschmann, Maria M.W., additional, Féron, Gilles, additional, Ferreira, Vicente, additional, Festring, Daniel, additional, Fiorucci, Sébastien, additional, Fischer, Ulrich, additional, Fisk, Ian D., additional, Floquet, Pascal, additional, Franco-Luesma, Ernesto, additional, Frank, Stephanie, additional, Frapolli, Sophie, additional, Frauendorfer, Felix, additional, Frey, Peter, additional, Fritsch, Stephanie, additional, Gürbüz, Ozan, additional, Ganß, Sebastian, additional, Garruti, Deborah S., additional, Gassenmeier, Klaus, additional, Gerbaud, Vincent, additional, Giaccio, Joanne, additional, Gil, Ana M., additional, Glabasnia, A., additional, Gohr, André, additional, Golebiowski, Jérôme, additional, Gomes, Bruna L., additional, Goncalves, Liseth, additional, Gourrat-Pernin, Karine, additional, Gouttefangeas, Cécile, additional, Gracia-Moreno, Elisa, additional, Graham, Julie, additional, Gray, David A., additional, Groeneschild, Chantalle, additional, Gros, Jacques, additional, Guggenbühl, Barbara, additional, Guichard, Elisabeth, additional, Guillemin, Hervé, additional, Gunata, Ziya, additional, Hancock, Robert D., additional, Handoko, Dody D., additional, Hansen, Åse S., additional, Hartmann, Beate, additional, Haseleu, Gesa, additional, Hausch, Bethany J., additional, Hazelwood, Lucie A., additional, He, Juan, additional, Heinlein, Anja, additional, Hempfling, Katrin, additional, Hernandez-Orte, Purificación, additional, Herrero, Paula, additional, Hilmer, Jens-Michael, additional, Hixson, Josh L., additional, Hofmann, Thomas, additional, Hogekamp, Hermen, additional, Hort, Joanne, additional, Hory, Chantal, additional, Hufnagel, Jan-Carlos, additional, Ibàñez, Carlos, additional, Ibarra, Dominique, additional, Innerhofer, Georg, additional, Jacob-Lopes, Eduardo, additional, Jacquet, Nathalie, additional, Jiang, Deshou, additional, Jones, Lewis L., additional, Jung, Rainer, additional, Kähne, Fenja, additional, Kallio, Heikki P., additional, Kaloya, Sukhraj, additional, Kelderer, Markus, additional, Kennedy, Orla B., additional, Kerler, Josef, additional, Kersch-Counet, Christine, additional, Kessler, Artur, additional, Kindel, Günter, additional, Klein, Dorothee, additional, Kohlenberg, Birgit, additional, Korichi, Mourad, additional, Kort, Miriam, additional, Koschinski, Stefan, additional, Krammer, Gerhard E., additional, Kreißl, Johanna K., additional, Kurtz, Anne J., additional, Kusbiantoro, B., additional, Kwasniewski, Misha T., additional, Laaksonen, Oskar A., additional, Labouré, Hélène, additional, Lafarge, Céline, additional, Lagemann, Annika, additional, Landrieu, Eric, additional, Lardschneider, Ewald, additional, Lavin, Edward H, additional, Lawless, Harry T., additional, Le Bail, Patricia, additional, Le Fur, Yves, additional, Luc Le Quéré, Jean, additional, Leclercq, Catherine, additional, Leite, Selma G.F., additional, Leitner, Erich, additional, Ley, Jakob P., additional, Lieben, Pascale, additional, Liebig, Margit, additional, Linforth, Robert S.T., additional, Lopez, Ricardo, additional, Lorjaroenphon, Yaowapa, additional, Lubbers, Samuel, additional, Lubian, Elisabetta, additional, Lytra, Georgia, additional, Müller, Jakob, additional, Magalhães, Hilton Cesar R., additional, Magrì, Andrea D., additional, Magrì, Antonio L., additional, Mahattanatawee, Kanjana, additional, Mallia, Silvia, additional, Mantzouridou, Fani, additional, Maraval, Isabelle, additional, Marco, Pedro, additional, Marini, Federico, additional, Marshall, James W., additional, Martens, Marty, additional, Mateo-Vivaracho, Laura, additional, May, Bianca, additional, Mayr, Christine M., additional, Medina, Ana Luisa, additional, Meier, Roberto, additional, Mendez-Iturbe, Daniel, additional, Messner, Christine, additional, Methven, Lisa, additional, Meyerhof, Wolfgang, additional, Moncayo, Liliana, additional, Morakul, Sumallika, additional, Morales, Maria Lourdes, additional, Moretton, Cédric, additional, Mort, Emily S., additional, Moser, Mireille, additional, Mottram, Donald S., additional, Mouret, Jean-Roch, additional, Mueller, Stefan, additional, Murat, Chloé, additional, Nalli, Stefano M., additional, Nardo, Nicoletta, additional, Negishi, Osamu, additional, Negishi, Yukiko, additional, Nicoli, Stefano, additional, Nicolle, Pamela, additional, Nigay, Henri, additional, Nijssen, Ben, additional, Nizet, Sabrina, additional, Novotny, Ondrej, additional, Obst, Katja, additional, Olachea-Martínez, Francisco J., additional, Oliveira, Alcilucia, additional, Ontanón, Ignacio, additional, Orth, Anne-Marie, additional, Pabi, Nicole, additional, Paetz, Susanne, additional, Paoletti, Flavio, additional, Paraskevopoulou, Adamantini, additional, Paravisini, Laurianne, additional, Parker, Jane K., additional, Paterson, Alistair, additional, Paula Barros, Elisabete B., additional, Peña, Francisco, additional, Peck, Jim, additional, Peeters, Florence, additional, Peiró, Pere, additional, Penha, Maria Flávia A., additional, Pepin, Liesbeth, additional, Perez, M., additional, Pérez-Cacho, Pilar Ruiz, additional, Petersen, Mikael A., additional, Peterson, Devin G., additional, Pfaffl, Michael W., additional, Pinto, Náyra O.F., additional, Pischetsrieder, Monika, additional, Plyer, Daniel, additional, Poette, Julie, additional, Poisson, Luigi, additional, Ponne, Carina, additional, Poonlaphdecha, Janchai, additional, Poplacean, Iulia, additional, Puputti, Sari, additional, Qannari, El Mostafa, additional, Qian, Michael C., additional, Queiroz, Maria I., additional, Rabillier, Jean-Marc, additional, Raffo, Antonio, additional, Rauhut, Doris, additional, Reichelt, Katharina V., additional, Reifschneider, Francisco J.B., additional, Renault, Anne, additional, Repoux, Marie, additional, Resconi, Virginia C., additional, Rezende, Claudia M., additional, Rivera, Felipe M., additional, Rochat, Sabine, additional, Rodrigues, João A., additional, Rojas, José M., additional, Roques, S. Sandrine, additional, Rouseff, June, additional, Rouseff, Russell L., additional, Ruiz, Daniel, additional, Ruiz-Teran, Francisco, additional, Runge, Christa, additional, Rytz, Andreas, additional, Saadi, Khaled, additional, Sablayrolles, Jean-Marie, additional, Sacks, Gavin L., additional, Sahin, Hilal, additional, Saint-Eve, Anne, additional, Salles, Christian, additional, San Juan, Felipe, additional, Sandell, Mari A., additional, Sandgruber, Stefanie, additional, Santos, Andriéli B., additional, Schäfer, Uwe, additional, Schüttler, Armin, additional, Schaal, Benoist, additional, Schaller, Jean-Pierre, additional, Schieberle, Peter, additional, Schmarr, Hans-Georg, additional, Schmidt, Christina, additional, Schoen, Eric, additional, Scholtes, Caroline, additional, Schrader, Dirk, additional, Schrader, Jens, additional, Schrampf, Eva, additional, Schwab, Wilfried, additional, Schwager, Hugo, additional, Sefton, Mark A., additional, Seilwind, Stefan, additional, Sémon, Etienne, additional, Siegmund, Barbara, additional, Silamba, I., additional, Silva Ferreira, António C., additional, Sinding, Charlotte, additional, Skelton, Susan, additional, Smogrovicova, Daniela, additional, Solà, Josep, additional, Soldevilla, Hortensia Galán, additional, Soles, Rollin, additional, Söllner, Kerstin, additional, Souchon, Isabelle, additional, Stangl, Andreas, additional, Starkenmann, Christian, additional, Steinhaus, Martin, additional, Evelyn Stelzl, M., additional, Stephan, Andreas, additional, Stettner, Georg, additional, Strube, Andrea, additional, Suess, Barbara, additional, Suwankanit, Chutipapha, additional, Swanepoel, Karen M., additional, Talbot, Matthew D., additional, Talou, Thierry, additional, Tarrega, Amparo, additional, Taylor, Andrew, additional, Taylor, Dennis K., additional, Thomas, E., additional, Thomas, Karin, additional, Thomas-Danguin, Thierry, additional, Tissot, Emeline, additional, Toldam-Andersen, Torben, additional, Topin, Jérémie, additional, Torres-Moreno, Miriam, additional, Torri, Aiana F., additional, Tournier, Carole, additional, Trautzsch, Stephan, additional, Tromelin, Anne, additional, Troncoso, Ana M., additional, Úbeda, Cristina, additional, Ulrich, Detlef, additional, Varming, Camilla, additional, Venskutonis, Petras Rimantas, additional, Venturini, Maria E., additional, Verde-Calvo, Jose Ramon, additional, Villmann, Carmen, additional, van der Velden, Rob, additional, Wüst, Matthias, additional, Wagner, Roger, additional, Walsh, Stuart, additional, Wansink, Brian, additional, Wassink, Anne-Marie, additional, Wessjohann, Ludger, additional, Whitaker, Vance, additional, Hanny Wijayaa, Christofora, additional, Williams, Robert C., additional, Wittlake, Rüdiger, additional, Wollmann, Nadine, additional, Yang, Baoru, additional, Yang, Nicole, additional, Yu, Lu, additional, Yvan, Niclass, additional, Yven, Claude, additional, Zapata, Julián, additional, Zepka, Leila Q., additional, and Ziegler, Herta, additional

Published
2014
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results