Cargando…

Correction: An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings

Detalles Bibliográficos
Autores principales:	Pani, Danilo, Usai, Ilenia, Cosseddu, Piero, Melis, Melania, Sollai, Giorgia, Crnjar, Roberto, Barbarossa, Iole Tomassini, Raffo, Luigi, Bonfiglio, Annalisa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2018
Materias:	Correction
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6296735/ https://www.ncbi.nlm.nih.gov/pubmed/30557338 http://dx.doi.org/10.1371/journal.pone.0209512

Ejemplares similares

An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings
por: Pani, Danilo, et al.
Publicado: (2017)

First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans
por: Sollai, Giorgia, et al.
Publicado: (2017)

Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status
por: Melis, Melania, et al.
Publicado: (2020)

Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)
por: Sollai, Giorgia, et al.
Publicado: (2019)

Olfactory Sensitivity Is Associated with Body Mass Index and Polymorphism in the Voltage-Gated Potassium Channels Kv1.3
por: Melis, Melania, et al.
Publicado: (2022)

Gustatory Sensitivity and Food Acceptance in Two Phylogenetically Closely Related Papilionid Species: Papilio hospiton and Papilio machaon
por: Sollai, Giorgia, et al.
Publicado: (2014)

Associations between Orosensory Perception of Oleic Acid, the Common Single Nucleotide Polymorphisms (rs1761667 and rs1527483) in the CD36 Gene, and 6-n-Propylthiouracil (PROP) Tasting
por: Melis, Melania, et al.
Publicado: (2015)

Epidermal Electrodes with Ferrimagnetic/Conductive Properties for Biopotential Recordings
por: Spanu, Andrea, et al.
Publicado: (2022)

The Implications of Taste and Olfaction in Nutrition and Health
por: Melis, Melania, et al.
Publicado: (2023)

Olfactory Function in Patients with Inflammatory Bowel Disease (IBD) Is Associated with Their Body Mass Index and Polymorphism in the Odor Binding-Protein (OBPIIa) Gene
por: Sollai, Giorgia, et al.
Publicado: (2021)

Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes
por: Melis, Melania, et al.
Publicado: (2020)

Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson’s Disease
por: Melis, Melania, et al.
Publicado: (2021)

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil
por: Melis, Melania, et al.
Publicado: (2018)

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)
por: Tepper, Beverly J., et al.
Publicado: (2014)

TAS2R38 bitter taste receptor and attainment of exceptional longevity
por: Melis, Melania, et al.
Publicado: (2019)

Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning
por: Naciri, Lala Chaimae, et al.
Publicado: (2022)

Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects
por: Melis, Melania, et al.
Publicado: (2021)

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil
por: Melis, Melania, et al.
Publicado: (2017)

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease
por: Oppo, Valentina, et al.
Publicado: (2020)

Automatic signal quality assessment of raw trans-abdominal biopotential recordings for non-invasive fetal electrocardiography
por: Baldazzi, Giulia, et al.
Publicado: (2023)

Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids
por: Melis, Melania, et al.
Publicado: (2013)

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine
por: Melis, Melania, et al.
Publicado: (2015)

Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort
por: Melis, Melania, et al.
Publicado: (2022)

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP
por: Tepper, Beverly J., et al.
Publicado: (2017)

Age-Related Olfactory Decline Is Associated With Levels of Exercise and Non-exercise Physical Activities
por: Sollai, Giorgia, et al.
Publicado: (2021)

Association among Olfactory Function, Lifestyle and BMI in Female and Male Elderly Subjects: A Cross-Sectional Study
por: Sollai, Giorgia, et al.
Publicado: (2023)

Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans
por: Cabras, Tiziana, et al.
Publicado: (2012)

Changes of Taste, Smell and Eating Behavior in Patients Undergoing Bariatric Surgery: Associations with PROP Phenotypes and Polymorphisms in the Odorant-Binding Protein OBPIIa and CD36 Receptor Genes
por: Melis, Melania, et al.
Publicado: (2021)

A supervised learning regression method for the analysis of oral sensitivity of healthy individuals and patients with chemosensory loss
por: Naciri, Lala Chaimae, et al.
Publicado: (2023)

A Supervised Learning Regression Method for the Analysis of the Taste Functions of Healthy Controls and Patients with Chemosensory Loss
por: Naciri, Lala Chaimae, et al.
Publicado: (2023)

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status
por: Yousaf, Neeta Y., et al.
Publicado: (2020)

Electronic tongue: An analytical gustatory tool
por: Latha, Rewanthwar Swathi, et al.
Publicado: (2012)

On the Terminations of the Gustatory Nerves in the Tongue of the Frog
Publicado: (1868)

Cancer of the Tongue—Division of the Gustatory Nerve
Publicado: (1851)

Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study
por: Burgess, Brenda, et al.
Publicado: (2018)

Blue-Green Algae as Stimulating and Attractive Feeding Substrates for a Mediterranean Commercial Sea Urchin Species, Paracentrotus lividus
por: Solari, Paolo, et al.
Publicado: (2023)

Parylene C-Based, Breathable Tattoo Electrodes for High-Quality Bio-Potential Measurements
por: Spanu, Andrea, et al.
Publicado: (2022)

Taste, Nutrition, and Health
por: Tepper, Beverly J, et al.
Publicado: (2020)

Regional specialization of the tongue revealed by gustatory ganglion imaging
por: Fowler, Bryan E., et al.
Publicado: (2022)

Multimodal force and temperature tactile sensor based on a short-channel organic transistor with high sensitivity
por: Mascia, Antonello, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_nb0galvjqnhgimsnp1tmna6er1