• "Hot potato voice" in peritonsillitis: a misnomer
• 3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
• A Cross-Sectional Study of Pesticide Use and Knowledge of Smallholder Potato Farmers in Uganda
• A Culture-Based ID of Micromycetes on the Wing Membranes of Greater Mouse-Eared Bats (<em>Myotis myotis</em>) from the "Nietoperek" Site (Poland)
• A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array
• A toddler with a yellow nose and excessive intake of sweet potato
• Acute health effects from community exposure to N-propyl mercaptan from an ethoprop (Mocap)-treated potato field in Siskiyou County, California
• Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography-mass spectrometry
• Application of MOS Gas Sensors Coupled with Chemometrics Methods to Predict the Amount of Sugar and Carbohydrates in Potatoes
• Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, China
• Bandeiraea simplicifolia lectin I and Vicia villosa agglutinin bind specifically to the vomeronasal axons in the accessory olfactory bulb of the rat
• Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?
• Chronic anosmia induces depressive behavior and reduced anxiety via dysregulation of glucocorticoid receptor and corticotropin-releasing hormone in a mouse model
• Continuation of the pedigree of hereditary potato nose (benjamins-stibbe)
• Detection of potato brown rot and ring rot by electronic nose: from laboratory to real scale
• Determination of birefringence and slow axis distribution using an interferometric measurement system with liquid crystal phase shifter
• Determining the shelf life and quality changes of potatoes (Solanum tuberosum) during storage using electronic nose and machine learning
• Dietary habits and risk of death due to hepatocellular carcinoma in a large scale cohort study in Japan. Univariate analysis of JACC study data
• Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose
• Effect of Trans, Trans-Farnesol on Pseudogymnoascus destructans and Several Closely Related Species
• Effect of using multiple culture media for the diagnosis of noninvasive fungal sinusitis
• Emerging Methods of Monitoring Volatile Organic Compounds for Detection of Plant Pests and Disease
• Ethnic rhinoplasty - type changing or type preserving?
• Familial occurrence of a developmental defect of the medial nasal processes
• Growth medium and incubation temperature alter the Pseudogymnoascus destructans transcriptome: implications in identifying virulence factors
• Hypo-/aplasia of the nasal bones--an autosomal dominant inherited anomaly
• Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice
• Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS
• Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods
• Improvement of aroma in transgenic potato as a consequence of impairing tuber browning
• In vitro analysis of growth patterns of invasive fungal species on commonly used endonasal hemostatic agents
• Indications for and techniques of rhinoplasty
• Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
• Investigating Changes in pH and Soluble Solids Content of Potato during the Storage by Electronic Nose and Vis/NIR Spectroscopy
• Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose
• Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
• Lectin histochemical studies on the vomeronasal organ of the sheep
• Olfaction in the Colorado potato beetle: ultrastructure of antennal sensilla in Leptinotarsa sp
• Origin and incidence of 2-methoxy-3,5-dimethylpyrazine, a compound with a "fungal" and "corky" aroma found in cork stoppers and oak chips in contact with wines
• Potato gun ocular injury
• Preschool children's difficulty understanding the types of information obtained through the five senses
• Product comparison model in otolaryngology: Equivalency analysis of absorbable hemostatic agents after endoscopic sinus surgery
• Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography
• Radiofrequency thermotherapy in the treatment of tongue base lymphoid hyperplasia: case report
• Relation between PROP taster status and fat perception, touch, and olfaction
• Rhinophyma
• Rhinophyma
• Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage
• Solanum tuberosum lectin-conjugated PLGA nanoparticles for nose-to-brain delivery: in vivo and in vitro evaluations
• The effects of exposure to organic dust on the respiratory system of potato processing workers
• The influence of nasal abnormalities in adherence to continuous positive airway pressure device therapy in obstructive sleep apnea patients. What role does the nose play?
• The potential for microwave technology and the ideal profile method to aid in salt reduction
• Transient Anosmia Induces Depressive-like and Anxiolytic-like Behavior and Reduces Amygdalar Corticotropin-Releasing Hormone in a ZnSO4-Induced Mouse Model
• Tri-filial presentation of familial tuberous sclerosis with renal tumors
• Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)
• Volatile Fingerprinting (SPME-GC-FID) to Detect and Discriminate Diseases of Potato Tubers