Ice cube stimulation helps to improve dysgeusia-Reference-Cited by-同舟云学术

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Ice cube stimulation helps to improve dysgeusia

Published:2010-02 Issue:1 Volume:98 Page:82-84
ISSN:1618-1247
Container-title:Odontology
language:en
Short-container-title:Odontology

Author:

Fujiyama Rie,Ishitobi Shingo,Honda Keiko,Okada Yukio,Oi Kumiko,Toda Kazuo

Publisher

Springer Science and Business Media LLC

Subject

General Dentistry

Link

http://link.springer.com/content/pdf/10.1007/s10266-009-0110-y.pdf

Reference10 articles.

1. Perez CA, Huang L, Rong M, Kozak JA, Preuss AK, Zhang H, Max M, Margolskee F. A transient receptor potential channel expressed in taste receptor cells. Nat Neurosci 2002;5:1169–1176.

2. Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, Zuker CS, Ryba NJP. Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways. Cell 2003;112:293–301.

3. Talavera K, Yasumatsu K, Voets T, Droogmans G, Shigemura N, Ninomiya Y, Margolskee RF, Nilius B. Heat activation of TRPM5 underlies thermal sensitivity of sweet taste. Nature 2005;438:1022–1025.

4. Talavera K, Ninomiya Y, Winkel C, Voets T, Nilius B. Visions and reflections (minireview). Influence of temperature on taste perception. Cell Mol Life Sci 2007;64:377–381.

5. Lu SH, Dai YT, Yen CJ. The effects of measurement site and ambient temperature on body temperature values in healthy older adults: a cross-sectional comparative study. Int J Nurs Stud 2009;46:1415–1422.

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