Art

J-GLOBAL ID：201902228111502938   Reference number：19A2609160

Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance

日本醤油による嗅覚刺激は上肢性能を改善する【JST・京大機械翻訳】

Author (8)： Yano Yutaka (HITO Hospital, Shikokuchuo, Ehime 799-0121, Japan) ,  Yano Yutaka (Department of Occupational Therapy, Tosa Rehabilitation College, Kochi 781-5103, Japan) ,  Yano Yutaka (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan) ,  Murata Yoshihiro (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan) ,  Taniguchi Mutsuo (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan) ,  Okutani Fumino (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan) ,  Yamaguchi Masahiro (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan) ,  Kaba Hideto (Department of Physiology, Kochi Medical School, Kochi University, Nankoku, Kochi 783-8505, Japan)
Material： Occupational Therapy International
Volume： 2019  Page： Null  Publication year： 2019 
JST Material Number： W2706A  ISSN： 0966-7903  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Background. We have observed c...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=19A2609160&from=J-GLOBAL&jstjournalNo=W2706A") }}

Thesaurus term： occupation ,  human ,  *upper extremity ,  *soy sauce ,  therapy ,  cooking (food) ,  sitting ,  Appetite ,  motivation ,  *sense of smell ,  physical function ,  Research Subjects ,  normal adult ,  *sense of smell stimulation
Semi thesaurus term： 日常生活 ,  特異性 , 【Automatic Indexing@JST】

JST classification (2)： Other senses  (EJ13040X) ,  Immunologic diseases,allergic diseases in general.  (GD04010C)

Reference (19)：

• M. V. Johnston, Y. Goverover, M. Dijkers, "Community activities and individuals’ satisfaction with them: quality of life in the first year after traumatic brain injury," Archives of Physical Medicine and Rehabilitation, vol. 86, no. 4, pp. 735-745, 2005.
• C. L. Yantz, D. Johnson-Greene, C. Higginson, L. Emmerson, "Functional cooking skills and neuropsychological functioning in patients with stroke: an ecological validity study," Neuropsychological Rehabilitation, vol. 20, no. 5, pp. 725-738, 2010.
• T. Hummel, "Assessment of intranasal trigeminal function," International Journal of Psychophysiology, vol. 36, no. 2, pp. 147-155, 2000.
• K. Kollndorfer, K. Kowalczyk, J. Frasnelli, E. Hoche, E. Unger, C. A. Mueller, J. Krajnik, S. Trattnig, V. Schöpf, "Same same but different. Different trigeminal chemoreceptors share the same central pathway," PLoS One, vol. 10, no. 3, article e0121091, 2015.
• K. C. Berridge, "Food reward: brain substrates of wanting and liking," Neuroscience & Biobehavioral Reviews, vol. 20, no. 1, pp. 1-25, 1996.

Terms in the title (4)： 日本 ,  醤油 ,  嗅覚刺激 ,  上肢