Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson’s Disease

Lignende værker

• Olfactory Loss in Parkinson's Disease
  af: Haehner, Antje, et al.
  Udgivet: (2011)
• Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil
  af: Melis, Melania, et al.
  Udgivet: (2018)
• Olfactory Function in Patients with Inflammatory Bowel Disease (IBD) Is Associated with Their Body Mass Index and Polymorphism in the Odor Binding-Protein (OBPIIa) Gene
  af: Sollai, Giorgia, et al.
  Udgivet: (2021)
• Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil
  af: Melis, Melania, et al.
  Udgivet: (2017)
• “Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease
  af: Oppo, Valentina, et al.
  Udgivet: (2020)