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Concept

Dysgeusia

Related publications (6)

On the durability of surgical masks after simulated handling and wear

Jian Wang, Véronique Michaud, Baris Çaglar, Vincent Marc Varanges, Yann Albert Gérard Lebaupin

After the spread of COVID-19, surgical masks became highly recommended to the public. They tend to be handled and used multiple times, which may impact their performance. To evaluate this risk, surgical masks of Type IIR were submitted to four simulated tr ...

Nature Research2022

Graphene nanowalls for high-performance chemotherapeutic drug sensing and anti-fouling properties

Giovanni De Micheli, Sandro Carrara, Ioulia Tzouvadaki, Nima Aliakbarinodehi

Improved sensitivity and continuous monitoring of therapeutic compounds are two of the most highlighted concerns for the treatment of malignant diseases, such as cancer. We demonstrated ultrasensitive screening of etoposide, a therapeutic compound widely-u ...

Elsevier2018

Optimized Electrochemical Detection of Anti-Cancer Drug by Carbon Nanotubes or Gold Nanoparticles

Giovanni De Micheli, Sandro Carrara, Nima Aliakbarinodehi

Nanostructured biosensors with the aim of electroactive cancer-drug detection were investigated. The aim of this work is improvement of the sensitivity and limit of detection of two differently nanostructured biosensors to find out the best choice for quan ...

2015

Role and mechanism of transient receptor potential (TRP) channels in gustatory and chemesthetic sensations associated with dietary molecules

"Chemosensory perception", the perception of food chemicals, relies on the complex cooperation of gustatory, olfactory and somatosensory detection systems. In the oral cavity, the taste buds and the lingual branch of the trigeminal nerve are the organs tha ...

EPFL2008

Analysis of taste processing in rat gustatory cortex

Riccardo Accolla

Gustatory perception is a complex phenomenon involving the recognition of sensory properties of a food (taste modality and intensity, flavour, texture, fat content, temperature) as well as its reward value (pleasantness and nutritional value). The sense of ...

EPFL2007

Differential spatial representation of taste modalities in the rat gustatory cortex

Carl Petersen, Brice Bathellier, Riccardo Accolla

Discrimination between foods is crucial for the nutrition and survival of animals. Remarkable progress has been made through molecular and genetic manipulations in the understanding of the coding of taste at the receptor level. However, much less is known ...

2007