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| View Larger Image | The Neurobiology of Taste and Smell, 2nd Edition | Hardcoverby Thomas E. Finger (Editor), W. L. Silver (Editor), D. Restrepo (Editor)
| List Price: | $154.00 | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Wiley-Liss | | Edition: | 2nd Edition | | Page Count: | 496 Pages | | Publication Date: | September 12, 2000 | | Sales Rank: | 206,596th |
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EDITORIAL REVIEWS |
Product Description
Edited by Thomas E. Finger, Wayne L. Silver, and Diego Restrepo The ability to detect chemicals in one’s surroundings is a vital function for organisms ranging from single cells to insects to humans. The explosion of information provided by molecular and cellular biology has contributed greatly to our understanding of how the chemical senses function in these organisms and is the impetus for the second edition of The Neurobiology of Taste and Smell. This updated edition contains all-new chapters by many new contributors, although this edition, like the first, is intended to provide an introduction to the field itself. The second edition incorporates the significant strides that have been made with the application of modern cell and molecular techniques. It includes the following subjects: Chemical sensitivity and sensibility Olfaction Gustation Genetic models of chemoreception Chemosensory signaling Transduction and the molecular biology of olfaction and taste And much more Covering a wide range of disciplines including neurobiology, molecular biology, anatomy, physiology, pharmacology, biochemistry, and psychology, The Neurobiology of Taste and Smell, Second Edition provides a comprehensive description of the crucial issues and important developments within each area. Students and researchers in neuroscience and cell and molecular biology, in addition to new investigators to the field, will find the Second Edition an essential reference of updated information. |
CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 1 review)
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Exceptional and timely second edition  5 Stars
January 16, 2001
This exceptional and timely second edition provides a much-needed update. The volume focuses around how the chemical senses work, with coverage ranging from microorganisms to humans and from genetics to behavior. Research in these areas has grown rapidly in the past decade; more than anything, this work illustrates how far we have come in understanding the cellular mechanisms that underlie taste and olfaction. With coverage that is both comprehensive and succinct, features its readers will value, this volume is a "must-have" for everyone doing research on or teaching about the chemical senses. (And almost like a hidden treasure, at the end of each chapter there is a superb bibliography.) --Vincent E. Dionne, Boston University
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SIMILAR PRODUCTS |
| Olfaction and the Brain
by Warrick J. Brewer (Editor), David Castle (Editor), Christos Pantelis (Editor), Peter Doherty (Editor)
Olfaction and its relation to mental health is an area of growing interest, evidenced by the 2004 Nobel Prize in Physiology or Medicine being awarded for discoveries relating to odorant receptors and the organization of the olfactory system. Olfaction is of particular interest to specialists seeking a fuller understanding of schizophrenia, as clear deficits in the sense of smell could predict schizophrenia in apparently unaffected individuals. In this timely book, Warrick Brewer and his team of...
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| Learning to Smell: Olfactory Perception from Neurobiology to Behavior
by Donald A. Wilson (Author), Richard J. Stevenson (Author)
Written by a neurobiologist and a psychologist, this volume presents a new theory of olfactory perception. Drawing on research in neuroscience, physiology, and ethology, Donald A. Wilson and Richard J. Stevenson address the fundamental question of how we navigate through a world of chemical encounters and provide a compelling alternative to the "reception-centric" view of olfaction. The major research challenge in olfaction is determining how the brain discriminates one smell from...
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