By Robert Cagan
Organized into 5 sections constituted of 24 chapters, this booklet starts with an summary of biochemical ways utilized in learning the phenomena of flavor and olfaction. It then proceeds with a dialogue of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the function of cilia in olfactory reputation, and the involvement of receptor proteins in vertebrate olfaction. center chapters concentrate on the chemosensation, significant histocompatibility complicated and olfactory receptors, flavor receptor mechanisms, biochemistry of sugar reception in bugs, intensity/time phenomena in sugar sweetness, and popularity of style stimuli on the preliminary binding interplay. The reader can also be brought to the physicochemical rules of flavor and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate basic olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing via micro organism. Examples of chemical sensory platforms are incorporated.
This publication should be of curiosity to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, nutrition scientists, scholars, and experts in psychology, neurophysiology, natural chemistry, and nutrition.
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Biochemistry of Taste and Olfaction (A monograph series / the Nutrition Foundation) by Robert Cagan
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