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):
Material:
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:
Abstract/Point
Japanese summary of the article(about several hundred characters).
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Background. We have observed c...
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Thesaurus term:
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
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JST classification (2):
JST classification
Category name(code) classified by JST.
Other senses  ,  Immunologic diseases,allergic diseases in general. 
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.
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