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PubPharm (218)
1
Increasing incidence of parosmia and phantosmia in patients recovering from COVID-19 smell loss
enthalten in:
bioRxiv.org
| 2024
von
Ohla, K.
|
Veldhuizen, M.
|
Green, T.
| +38
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2
The best COVID-19 predictor is recent smell loss: a cross-sectional study
enthalten in:
bioRxiv.org
| 2024
von
Gerkin, R.
|
Ohla, K.
|
Veldhuizen, M.
| +68
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3
The Adaptive Olfactory Measure of Threshold (ArOMa-T): A rapid test of olfactory function
enthalten in:
bioRxiv.org
| 2024
von
Weir, E.
|
Hannum, M.
|
Reed, D.
| +4
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4
Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: a small case-control series
enthalten in:
bioRxiv.org
| 2024
von
Weir, E.
|
Exten, C.
|
Gerkin, R.
| +2
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5
Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population
enthalten in:
Nutrients
| 2024
von
Brodock, J.
|
Hopfer, H.
|
Masterson, T.
| +1
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6
Distinct Sensory Hedonic Functions for Sourness in Adults
enthalten in:
Food quality and preference
| 2024
von
Spinelli, S.
|
Hopfer, H.
|
Moulinier, V.
| +3
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7
Unit size influences ad libitum intake in a snacking context via eating rate
enthalten in:
Appetite
| 2024
von
Harper, M.
|
Cunningham, P.
|
Forde, C.
| +1
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8
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules
enthalten in:
Journal of food science
| 2024
von
Ma, K.
|
Ziegler, G.
|
Hayes, J.
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9
Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers
enthalten in:
Physiology & behavior
| 2024
von
Nolden, A.
|
Lenart, G.
|
Spielman, A.
| +1
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10
Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium : A National Health and Nutrition Examination Survey Analysis and Blind Tasting
enthalten in:
Journal of the Academy of Nutrition and Dietetics
| 2024
von
Petersen, K.
|
Fulgoni, V.
|
Hopfer, H.
| +3
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