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2008 7
2009 2
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2013 9
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48 results
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Page 1
More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW; GCCR Group Author, Reed DR, Hummel T, Munger SD, Hayes JE. Parma V, et al. Among authors: guardia md. Chem Senses. 2020 Oct 9;45(7):609-622. doi: 10.1093/chemse/bjaa041. Chem Senses. 2020. PMID: 32564071 Free PMC article.
Effect of processing smoked salmon on contaminant contents.
Cunha SC, Siminel D, Guàrdia MD, de Alda ML, López-Garcia E, Muñoz I, Ferreira R, Eljarrat E, Fernandes JO. Cunha SC, et al. Among authors: guardia md. Food Chem Toxicol. 2021 Jul;153:112276. doi: 10.1016/j.fct.2021.112276. Epub 2021 May 17. Food Chem Toxicol. 2021. PMID: 34015427
Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW; GCCR Group Author, Reed DR, Hummel T, Munger SD, Hayes JE. Parma V, et al. Among authors: guardia md. Chem Senses. 2021 Jan 1;46:bjab050. doi: 10.1093/chemse/bjab050. Chem Senses. 2021. PMID: 34879393 Free PMC article. No abstract available.
Factors affecting dry-cured ham consumer acceptability.
Morales R, Guerrero L, Aguiar AP, Guàrdia MD, Gou P. Morales R, et al. Among authors: guardia md. Meat Sci. 2013 Nov;95(3):652-7. doi: 10.1016/j.meatsci.2013.05.012. Epub 2013 May 16. Meat Sci. 2013. PMID: 23816516
The best COVID-19 predictor is recent smell loss: a cross-sectional study.
Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D'Errico A, Fornazieri MA, Golebiowski J, Hwang LD, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Domínguez PP, Yanık H, Boesveldt S, de Groot JHB, Dinnella C, Freiherr J, Laktionova T, Mariño S, Monteleone E, Nunez-Parra A, Abdulrahman O, Ritchie M, Thomas-Danguin T, Walsh-Messinger J, Al Abri R, Alizadeh R, Bignon E, Cantone E, Cecchini MP, Chen J, Guàrdia MD, Hoover KC, Karni N, Navarro M, Nolden AA, Mazal PP, Rowan NR, Sarabi-Jamab A, Archer NS, Chen B, Di Valerio EA, Feeney EL, Frasnelli J, Hannum M, Hopkins C, Klein H, Mignot C, Mucignat C, Ning Y, Ozturk EE, Peng M, Saatci O, Sell EA, Yan CH, Alfaro R, Cecchetto C, Coureaud G, Herriman RD, Justice JM, Kaushik PK, Koyama S, Overdevest JB, Pirastu N, Ramirez VA, Roberts SC, Smith BC, Cao H, Wang H, Balungwe P, Baguma M, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. Gerkin RC, et al. Among authors: guardia md. medRxiv. 2020 Jul 28:2020.07.22.20157263. doi: 10.1101/2020.07.22.20157263. Preprint. medRxiv. 2020. PMID: 32743605 Free PMC article. Updated.
Quality pork genes and meat production.
Plastow GS, Carrión D, Gil M, García-Regueiro JA, I Furnols MF, Gispert M, Oliver MA, Velarde A, Guàrdia MD, Hortós M, Rius MA, Sárraga C, Díaz I, Valero A, Sosnicki A, Klont R, Dornan S, Wilkinson JM, Evans G, Sargent C, Davey G, Connolly D, Houeix B, Maltin CM, Hayes HE, Anandavijayan V, Foury A, Geverink N, Cairns M, Tilley RE, Mormède P, Blott SC. Plastow GS, et al. Among authors: guardia md. Meat Sci. 2005 Jul;70(3):409-21. doi: 10.1016/j.meatsci.2004.06.025. Meat Sci. 2005. PMID: 22063741
48 results