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Smell Sensation

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1. Subjective and Objective Assessment of Taste and Smell Sensation in Advanced Cancer. (PubMed)

Subjective and Objective Assessment of Taste and Smell Sensation in Advanced Cancer. Taste and smell abnormalities (TSA) occur throughout the cancer trajectory regardless of cancer primary site and contribute to cancer-associated malnutrition. TSA etiology is poorly understood. Tumor-related inflammation is a possible cause.This study examined the prevalence, characteristics, and severity of TSA in advanced cancer and explored the relationship between TSA and nutritional status. No previous (...) study combined subjective and objective measures for both taste and smell assessment in this population.Consecutive advanced cancer hospice patients were recruited. A modified version of the "Taste and Smell Survey" assessed subjective TSA. Validated taste strips and "Sniffin' Sticks" were the objective measures. The abridged patient-generated subjective global assessment evaluated nutritional status.A 93% prevalence of TSA in 30 patients with advanced cancer was identified. When subjective

2019 American Journal of Hospice and Palliative Medicine

2. Smell Sensation

Smell Sensation Smell Sensation Toggle navigation Brain Head & Neck Chest Endocrine Abdomen Musculoskeletal Skin Infectious Disease Hematology & Oncology Cohorts Diagnostics Emergency Findings Procedures Prevention & Management Pharmacy Resuscitation Trauma Emergency Procedures Ultrasound Cardiovascular Emergencies Lung Emergencies Infectious Disease Pediatrics Neurologic Emergencies Skin Exposure Miscellaneous Abuse Cancer Administration 4 Smell Sensation Smell Sensation Aka: Smell Sensation (...) , Sense of Smell , Olfactory Sensation II. Physiology Substances with odor (odorants) enter nose Nasal mucosa absorbs odorants Odorants stimulate olfactory receptors at the neuroepithelium Smell-related signals pass via the to the olfactory cerebral cortex III. Anatomy and ( ) Primary transmission of Smell Sensation ( ) - Ophthalmic and ry Divisions Influence , irritation and sharpness sensations Images: Related links to external sites (from Bing) These images are a random sampling from a Bing search

2018 FP Notebook

3. Sensation of smell and taste during intravenous injection of iodinated contrast media in CT examinations (PubMed)

Sensation of smell and taste during intravenous injection of iodinated contrast media in CT examinations To assess the incidence and types of sensation of smell and taste during i.v. injection of five kinds of contrast media (CM) in CT examinations.735 patients who underwent contrast-enhanced CT (CE-CT) between 14 March 2016 and 5 April 2016 were enrolled. Medical staff asked patients whether they felt heat sensation and sensation of smell and taste during i.v. injection of CM (one (...) of the following: iopromide, iomeprol, iopamidol, iohexol and ioversol) after their CE-CT. If the patients stated having felt the sensation of smell or taste, they were also asked what kind of smell or taste they sensed. Next, 30 ml of each CM was poured into high-purity pet cups for radiological technologists to smell directly. Radiological technologists were asked whether or not each CM had any smell.The sensations of smell and taste incidence for iopromide were 24.3% and 18.9%, respectively, which were

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2016 The British journal of radiology

4. Taste And Smell TEsting in End Stage Renal Disease

Taste And Smell TEsting in End Stage Renal Disease Taste And Smell TEsting in End Stage Renal Disease - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies Save this study Warning You have reached the maximum number of saved studies (100). Please remove one or more studies before adding more. Taste And Smell TEsting in End Stage Renal Disease (...) and Digestive and Kidney Diseases (NIDDK) Information provided by (Responsible Party): Katherine Lynch, Beth Israel Deaconess Medical Center Study Details Study Description Go to Brief Summary: Malnutrition is an important complication of advanced kidney disease and impairment in smell and taste may affect nutritional status. This study will examine the association between impairment in smell and taste and nutritional and functional markers among patients with end stage renal disease, as well as risk

2017 Clinical Trials

5. Phantom Smells: Prevalence and Correlates in a Population-Based Sample of Older Adults (PubMed)

vascular risk burden, and reporting distorted smell sensations (parosmia). Olfactory dysfunction was, however, not related to phantosmia. The most frequently reported phantom smell was smoky/burnt. A novel finding was that some individuals reported phantom smells with an autobiographical connotation. The results from this study indicate that the prevalence of phantosmia in the general older population is not negligible and that some factors that are beneficial for preserved olfactory function (...) Phantom Smells: Prevalence and Correlates in a Population-Based Sample of Older Adults Loss of olfactory function is common in old age, but evidence regarding qualitative olfactory dysfunction in the general older population is scarce. The current study investigates the prevalence and correlates of phantom smell experiences (phantosmia) in a population-based study (Swedish National Study on Aging and Care in Kungsholmen [SNAC-K]) of Swedish adults (n = 2569) aged between 60 and 90 years

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2017 Chemical senses

6. Hot and Cold Smells: Odor-Temperature Associations across Cultures (PubMed)

Hot and Cold Smells: Odor-Temperature Associations across Cultures It is often assumed odors are associated with hot and cold temperature, since odor processing may trigger thermal sensations, such as coolness in the case of mint. It is unknown, however, whether people make consistent temperature associations for a variety of everyday odors, and, if so, what determines them. Previous work investigating the bases of cross-modal associations suggests a number of possibilities, including universal

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2017 Frontiers in psychology

7. Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration (PubMed)

Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration Many studies have reported that subjective taste intensity is enhanced by odors which are congruent, for example a sweet taste and a vanilla odor. Some reports have suggested that subjective taste is more strongly enhanced by retronasal than by orthonasal odors; others have suggested that taste enhancements by both odor routes are identical. Differences between (...) in various combinations of odor routes, immediately before and immediately after drinking. The results showed that a retronasal odor after drinking enhanced taste, but an orthonasal odor before drinking did not. The retronasal odor before drinking and the orthonasal odor after drinking did not enhance the sweet taste. These results show that congruency with the natural order of stimulus and kinetic sensation is a determining factor for odor-induced taste enhancement.

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2017 Scientific reports

8. Meal composition influences postprandial sensations independently of valence and gustation. (PubMed)

, smell, texture, color, and temperature). The test meal consisted in 150 g hummus containing either 17.7 g fat (low-fat) or 22.3 g fat (high-fat), 19.8 g toasts, 120 mL water and 50 g apple puree. In 12 non-obese healthy men, palatability, homeostatic sensations (hunger/satiety, fullness) and hedonic sensations (digestive well-being, mood) were measured on 10 cm scales before and during the 60-min postprandial period. Comparisons between meals were performed with a two-way repeated measures ANCOVA (...) Meal composition influences postprandial sensations independently of valence and gustation. Palatability of meals with identical composition has been shown to influence postprandial sensations. Our aim was to determine to what extent meal composition influences postprandial sensations independently of palatability.Randomized, crossover, double-blind trial comparing the postprandial responses to a low-fat vs a high-fat test meal, with the same physical and organoleptic characteristics (taste

2018 Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society

9. Pleasantness and trigeminal sensations as salient dimensions in organizing the semantic and physiological spaces of odors (PubMed)

Pleasantness and trigeminal sensations as salient dimensions in organizing the semantic and physiological spaces of odors A major issue in human olfaction research is to characterize the main dimensions that organize the space of odors. The present study examines this question and shows that, beside pleasantness, trigeminal sensations, and particularly irritation, play an important role. These results were consistent along two different spaces constructed using semantic description (...) and physiological responses to 105 odorants, smelled and described by human participants. Taken together, these findings suggest that salient trigeminal features, in conjunction with pleasantness, are involved in detecting relevant emotional stimuli, and modify the way organisms categorize smells. These results shed light on the importance of trigeminal sensitivity in the well-established defensive function of olfaction.

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2018 Scientific reports

10. Ionotropic Chemosensory Receptors Mediate the Taste and Smell of Polyamines (PubMed)

Ionotropic Chemosensory Receptors Mediate the Taste and Smell of Polyamines The ability to find and consume nutrient-rich diets for successful reproduction and survival is fundamental to animal life. Among the nutrients important for all animals are polyamines, a class of pungent smelling compounds required in numerous cellular and organismic processes. Polyamine deficiency or excess has detrimental effects on health, cognitive function, reproduction, and lifespan. Here, we show that a diet (...) (IRs), IR76b and IR41a, mediate the long-range attraction to the odor. In the gustatory system, multimodal taste sensation by IR76b receptor and GR66a bitter receptor neurons is used to evaluate quality and valence of the polyamine providing a mechanism for the fly's high attraction to polyamine-rich and sweet decaying fruit. Given their universal and highly conserved biological roles, we propose that the ability to evaluate food for polyamine content may impact health and reproductive success also

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2016 PLoS biology

11. Pilot Study of Taste Sensations in Patients With End-stage Renal Disease on Hemodialysis

session. An sensory questionnaire and an open ended comment box will be given for participants to type in other words to describe the sensations. In dialysis patients only, blood will be drawn pre and post dialysis for serum ion concentrations. Healthy Controls Inclusion Criteria No tongue, lip, or cheek piercings Over 18 years of age Normal taste and smell function No known issues with salivation or dry mouth Willing to comply with study protocol (taste samples and provide saliva) The above protocol (...) Pilot Study of Taste Sensations in Patients With End-stage Renal Disease on Hemodialysis Pilot Study of Taste Sensations in Patients With End-stage Renal Disease on Hemodialysis - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies Save this study Warning You have reached the maximum number of saved studies (100). Please remove one or more studies

2017 Clinical Trials

12. Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation (PubMed)

Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation Taste and smell are very important chemical senses that provide indispensable information on food quality, potential mates and potential danger. In recent decades, much progress has been achieved regarding the underlying molecular and cellular mechanisms of taste and odor senses. Recently, biosensors have been developed for detecting odorants and tastants as well as for studying ligand-receptor

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2017 Sensors (Basel, Switzerland)

13. Taste, Fat Sensation and Texture Study

Taste, Fat Sensation and Texture Study Taste, Fat Sensation and Texture Study - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies Save this study Warning You have reached the maximum number of saved studies (100). Please remove one or more studies before adding more. Taste, Fat Sensation and Texture Study The safety and scientific validity (...) the perceived intensities of the 5 basic tastes, i.e. sweet, salt, sour, bitter and umami, as well as fat sensation and texture, in an array of about 1,000 often consumed Dutch and Malaysian foods. The investigators aim to do this with a trained sensory panel, which is a well-accepted way of assessing perception of sensory attributes. With the current study, the investigators aim to build a table, which is comparable to the food composition table, but contains data that describes foods and meals in terms

2017 Clinical Trials

14. Smell Sensation

Smell Sensation Smell Sensation Toggle navigation Brain Head & Neck Chest Endocrine Abdomen Musculoskeletal Skin Infectious Disease Hematology & Oncology Cohorts Diagnostics Emergency Findings Procedures Prevention & Management Pharmacy Resuscitation Trauma Emergency Procedures Ultrasound Cardiovascular Emergencies Lung Emergencies Infectious Disease Pediatrics Neurologic Emergencies Skin Exposure Miscellaneous Abuse Cancer Administration 4 Smell Sensation Smell Sensation Aka: Smell Sensation (...) , Sense of Smell , Olfactory Sensation II. Physiology Substances with odor (odorants) enter nose Nasal mucosa absorbs odorants Odorants stimulate olfactory receptors at the neuroepithelium Smell-related signals pass via the to the olfactory cerebral cortex III. Anatomy and ( ) Primary transmission of Smell Sensation ( ) - Ophthalmic and ry Divisions Influence , irritation and sharpness sensations Images: Related links to external sites (from Bing) These images are a random sampling from a Bing search

2015 FP Notebook

15. A CLINICAL LECTURE ON A CASE OF CEREBRAL TUMOUR ASSOCIATED WITH SUBJECTIVE SENSATIONS OF SMELL: Delivered at Middlesex Hospital (PubMed)

A CLINICAL LECTURE ON A CASE OF CEREBRAL TUMOUR ASSOCIATED WITH SUBJECTIVE SENSATIONS OF SMELL: Delivered at Middlesex Hospital 20763602 2011 03 29 2011 03 29 0007-1447 2 2451 1907 Dec 21 British medical journal Br Med J A CLINICAL LECTURE ON A CASE OF CEREBRAL TUMOUR ASSOCIATED WITH SUBJECTIVE SENSATIONS OF SMELL: Delivered at Middlesex Hospital. 1761-3 Thomson H C HC eng Journal Article England Br Med J 0372673 0007-1447 2010 8 27 6 0 1907 12 21 0 0 1907 12 21 0 1 ppublish 20763602 PMC2358787

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1907 British medical journal

16. Disorders of Taste and Smell

. These signals are not detected as perceptible smells by the olfactory system and may mediate human autonomic, psychologic, and endocrine responses. Free trigeminal nerve endings, which are stimulated by aversive or pungent stimuli (eg, ammonia, menthol), exist in the nasal mucosa. Odors that stimulate the trigeminal system can induce a sensation of the presence of a strong chemical but without the quality of smell. These stimuli are processed via separate pathways from those in the olfactory system (...) a primary defect in olfaction resulting in an alteration of flavor. The components that comprise the sensation of flavor include the food's smell, taste, texture, and temperature. Each of these sensory modalities is stimulated independently to produce a distinct flavor when food enters the mouth. Taste may be enhanced by tongue movements, which increase the distribution of the substance over a greater number of taste buds. Adaptation in taste perception exerts a greater influence than in other sensory

2014 eMedicine Surgery

17. Trial of Directed High-dose Nasal Steroids on Residual Smell Loss in Sinus Patients After Sinus Surgery

Trial of Directed High-dose Nasal Steroids on Residual Smell Loss in Sinus Patients After Sinus Surgery Trial of Directed High-dose Nasal Steroids on Residual Smell Loss in Sinus Patients After Sinus Surgery - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies Save this study Warning You have reached the maximum number of saved studies (100 (...) ). Please remove one or more studies before adding more. Trial of Directed High-dose Nasal Steroids on Residual Smell Loss in Sinus Patients After Sinus Surgery The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our for details. ClinicalTrials.gov Identifier: NCT01814618 Recruitment Status : Withdrawn (Difficulty recruiting) First Posted : March 20, 2013

2013 Clinical Trials

18. Smell and Autoimmunity: A Comprehensive Review. (PubMed)

Smell and Autoimmunity: A Comprehensive Review. The sense of smell is an ancient sensory modality vital for sampling and perceiving the chemical composition of surrounding environments. Olfaction involves a pathway of biochemical and electrophysiological processes, which allows the conversion of molecular information into sensations. Disturbances in the olfactory function have been investigated mainly in neurological/neurodegenerative disorders such as Alzheimer's and Parkinson's diseases (...) ; impaired sense of smell has been associated with depressed mood. Only recently, smell capability was tested in other diseases, particularly autoimmune diseases. Shoenfeld and colleagues opened this chapter showing that patients affected with systemic lupus erythematosus (SLE) have disturbances in their olfactory functions and revealed its association with neuropsychiatric manifestations of the disease. This evidence was confirmed in experimental models and replicated in other SLE populations

2012 Clinical Reviews in Allergy & Immunology

19. Acute Effect of Animal and Vegetable Protein Rich Meals With Comparable Dietary Fibers Content on Appetite Sensation and Energy Intake

of the ad libitum meal (approximately) time 15-20 minutes post intake) subjects will rate the ad libitum meal ] After completion of the adlibitum meal the subjects will rate the organoleptic quality of the meal by visual analogue scales (VAS) in regard to appearance, smell, taste, after-taste, and general palatability. Subjective appetite sensations (visual analogue scales) after ad libitum meal [ Time Frame: Measured on 4 separate test days in a crossover design. Each test separated by >1 week. After (...) Acute Effect of Animal and Vegetable Protein Rich Meals With Comparable Dietary Fibers Content on Appetite Sensation and Energy Intake Acute Effect of Animal and Vegetable Protein Rich Meals With Comparable Dietary Fibers Content on Appetite Sensation and Energy Intake - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies Save this study Warning

2012 Clinical Trials

20. The Acute Effect of Malt Extract Versus Sucrose on the Response of Glucose and Insulin, Subjective Appetite Sensations and ad Libitum Energy Intake

scales (VAS) in regard to appearance, smell, taste, after-taste, and general palatability. Subjective appetite sensations (visual analogue scales) after ad libitum meal [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. After completion of the ad libitum meal subjects will rate their subjective sensation of appetite (approx 3.5-h post intake of test drink) ] After completion of the ad libitum meal the subjects will rate the subjective appetite (...) The Acute Effect of Malt Extract Versus Sucrose on the Response of Glucose and Insulin, Subjective Appetite Sensations and ad Libitum Energy Intake The Acute Effect of Malt Extract Versus Sucrose on the Response of Glucose and Insulin, Subjective Appetite Sensations and ad Libitum Energy Intake - Full Text View - ClinicalTrials.gov Hide glossary Glossary Study record managers: refer to the if submitting registration or results information. Search for terms x × Study Record Detail Saved Studies

2012 Clinical Trials

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