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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
MeSH Review


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Disease relevance of Sensation


Psychiatry related information on Sensation

  • Variables included self-evaluation of participants' own breath odor (gener ally and current), an organoleptic evaluation of an impartial judge of odor, measurement of the volatile sulfide level in the oral cavity, and questionnaires referring to psychopathologic symptoms and body-image characteristics [3].

High impact information on Sensation

  • Berry taste and the organoleptic properties and aging potential of wines are intimately linked to levels of L-tartaric acid present in the fruit, and those added during vinification [4].
  • BACKGROUND: Infant cereals are commonly fortified with insoluble iron compounds with low relative bioavailability, such as ferric pyrophosphate, because of organoleptic changes that occur after addition of water-soluble iron sources [5].
  • From rat and organoleptic studies on 11 alternative Fe sources, ferrous fumarate, ferrous succinate, and ferric saccharate were selected as the most suitable for infant-cereal fortification and, by use of radioactive labels, absorption of those compounds from fortified cereal was measured in adult human volunteers [6].
  • Moreover, in the case of the other strain, higher levels of enzymes required for sulfur metabolism (Cys4p, Hom6p, and Met22p) are observed, which could be related to the production of particular organoleptic compounds or to detoxification processes [7].
  • Capsaicin contributes to the organoleptic attributes of hot peppers [8].

Chemical compound and disease context of Sensation

  • Oral malodor was assessed by measurement of peak and steady-state volatile sulphide levels with a portable sulphide monitor and by organoleptic measurement of whole-mouth, tongue dorsum, and interproximal dental odors by two independent judges [9].
  • A lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented food [10].
  • Acetic acid plays a crucial role in the organoleptic balance of many fermented products [11].
  • For this reason, the criteria derived for pollutants with reported promotion/cocarcinogenic activities were based on approaches for carcinogenic (e.g., TCDD), toxic (e.g., fluoranthene) or organoleptic effects (e.g., 2,4-dichlorophenol) [12].
  • Several candidate mouthrinses containing essential oils (Listerine), ZnCl2, or an oil, water and cetylpyridum chloride mouthrinse have reduced the organoleptic scores of individuals with moderate levels of oral malodor in the absence of tongue brushing [13].

Gene context of Sensation

  • Linear irrigation strategy changed the profile of the oil phenolic compounds and, therefore, changed both the organoleptic properties and the antioxidant capacity of the product [14].
  • A number of qualitative and quantitative methods such as UV, IR, TLC, GLC, DSC, EPR as well as organoleptic and gravimetric analysis were used to determine and analyse any changes resulting from irradiation [15].

Analytical, diagnostic and therapeutic context of Sensation


  1. A new monitor with a zinc-oxide thin film semiconductor sensor for the measurement of volatile sulfur compounds in mouth air. Shimura, M., Yasuno, Y., Iwakura, M., Shimada, Y., Sakai, S., Suzuki, K., Sakamoto, S. J. Periodontol. (1996) [Pubmed]
  2. Stabilization of a freeze-dried recombinant streptokinase formulation without serum albumin. López, M., González, L.R., Reyes, N., Sotolongo, J., Pujol, V. Journal of clinical pharmacy and therapeutics. (2004) [Pubmed]
  3. Self-perception of breath odor: role of body image and psychopathologic traits. Eli, I., Koriat, H., Baht, R., Rosenberg, M. Perceptual and motor skills. (2000) [Pubmed]
  4. L-tartaric acid synthesis from vitamin C in higher plants. DeBolt, S., Cook, D.R., Ford, C.M. Proc. Natl. Acad. Sci. U.S.A. (2006) [Pubmed]
  5. Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate. Davidsson, L., Kastenmayer, P., Szajewska, H., Hurrell, R.F., Barclay, D. Am. J. Clin. Nutr. (2000) [Pubmed]
  6. Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate. Hurrell, R.F., Furniss, D.E., Burri, J., Whittaker, P., Lynch, S.R., Cook, J.D. Am. J. Clin. Nutr. (1989) [Pubmed]
  7. Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation. Zuzuarregui, A., Monteoliva, L., Gil, C., del Olmo, M. Appl. Environ. Microbiol. (2006) [Pubmed]
  8. Utilization of capsaicin and vanillylamine as growth substrates by Capsicum (hot pepper)-associated bacteria. Flagan, S.F., Leadbetter, J.R. Environ. Microbiol. (2006) [Pubmed]
  9. Reproducibility and sensitivity of oral malodor measurements with a portable sulphide monitor. Rosenberg, M., Kulkarni, G.V., Bosy, A., McCulloch, C.A. J. Dent. Res. (1991) [Pubmed]
  10. Microbiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods. Pérez Pulido, R., Ben Omar, N., Abriouel, H., Lucas López, R., Martínez Cañamero, M., Gálvez, A. Appl. Environ. Microbiol. (2005) [Pubmed]
  11. Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae: role of the cytosolic Mg(2+) and mitochondrial K(+) acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation. Remize, F., Andrieu, E., Dequin, S. Appl. Environ. Microbiol. (2000) [Pubmed]
  12. The current use of studies on promoters and cocarcinogens in quantitative risk assessment. Stara, J.F., Mukerjee, D., McGaughy, R., Durkin, P., Dourson, M.L. Environ. Health Perspect. (1983) [Pubmed]
  13. Microbiology and treatment of halitosis. Loesche, W.J., Kazor, C. Periodontology 2000. (2002) [Pubmed]
  14. Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Tovar, M.J., Motilva, M.J., Romero, M.P. J. Agric. Food Chem. (2001) [Pubmed]
  15. The effect of ionizing radiation on some derivatives of 1,4-dihydropyridine in the solid state. Marciniec, B., Jaroszkiewicz, E., Ogrodowczyk, M. International journal of pharmaceutics. (2002) [Pubmed]
  16. Effect of a triclosan/PVM/MA copolymer/fluoride dentifrice on volatile sulfur compounds in vitro. Pilch, S., Williams, M., Cummins, D. Oral diseases. (2005) [Pubmed]
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