This book disseminates the latest information on how humans, animals, insects, and marine life perceive complex odors and tastes. It tells how they use the information from these mixtures to analyze the food they eat, safety of their environment, reproductive status of partners, and how they respond to these complex stimuli.
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New York, Journal of Chemical Ecology, Brain Research, Journal of Experimental Psychology, Journal of General Physiology, Journal of Comparative Physiology, Oude Ophuis, Sensory Processes, Plenum Press, Van Buskirk, Comparative Biochemistry, Journal of Food Science, Biological Bulletin, Food Research, National Science Foundation, The Netherlands, John Wiley, Mixture Anterior, National Institutes of Health, References Ache, Squid Ingest, The Rockefeller University Press, Van Der Pers, Van Trijp, After Derby New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
New York, Journal of Chemical Ecology, Brain Research, Journal of Experimental Psychology, Journal of General Physiology, Journal of Comparative Physiology, Oude Ophuis, Sensory Processes, Plenum Press, Van Buskirk, Comparative Biochemistry, Journal of Food Science, Biological Bulletin, Food Research, National Science Foundation, The Netherlands, John Wiley, Mixture Anterior, National Institutes of Health, References Ache, Squid Ingest, The Rockefeller University Press, Van Der Pers, Van Trijp, After Derby New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 8
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10
books
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- Chemical Senses by Joseph G. Brand on 4 pages
- Chemical Senses: Volume 4, Apetite and Nutrition (v. 4) by Mark I. Friedman on page 124, page 146, and page 147
- Experimental Psychology by Donald McBurney on page 241, page 263, and page 264
- Child Psychology by Ross Vasta on page 188
- Human Perception (Basic Topics in Psychology) by Ross H. Day on page 281
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- Olfaction, Taste, and Cognition by Catherine Rouby on page 41, and page 418
- Functional Morphology of Feeding and Grooming in Crustacea (Crustacean Issues) by Felgenhauer on page 33
- Tastes & Aromas: The Chemical Senses In Science and Industry by Bell on page 48
- Food Flavors and Chemistry: Advances of the New Millennium (Special Publication) by Royal Society of Chemistry in Front Matter
- Modifying Bitterness: Mechanism, Ingredients, and Applications by Glenn M. Roy on page 212
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