Olfaction and Taste XI 1994
DOI: 10.1007/978-4-431-68355-1_251
|View full text |Cite
|
Sign up to set email alerts
|

Psychophysical Assessment of Chemosensory Disorders in Clinical Populations

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

2
64
0

Year Published

1997
1997
2022
2022

Publication Types

Select...
7
2

Relationship

4
5

Authors

Journals

citations
Cited by 51 publications
(66 citation statements)
references
References 15 publications
2
64
0
Order By: Relevance
“…A synopsis of the clinical measures for each head injured patient is presented in Table 2 [14,4] a nonverbal, non-lexically-based measure of olfactory function. It consists of eight common odors, such as chocolate and peanut-butter.…”
Section: Clinical Characteristics Of Head Injurymentioning
confidence: 99%
See 1 more Smart Citation
“…A synopsis of the clinical measures for each head injured patient is presented in Table 2 [14,4] a nonverbal, non-lexically-based measure of olfactory function. It consists of eight common odors, such as chocolate and peanut-butter.…”
Section: Clinical Characteristics Of Head Injurymentioning
confidence: 99%
“…It consists of eight common odors, such as chocolate and peanut-butter. All odorants were presented as common items in undiluted form and had been previously determined to be highly identifiable and distinctly distinguishable by children [14]. None were irritants in this form.…”
Section: Clinical Characteristics Of Head Injurymentioning
confidence: 99%
“…Odor identification was assessed using the San Diego Odor Identification Test (Murphy, Anderson, & Markison, 1994;Murphy, et al, 2002), which is a nonverbal, picture-based measure of olfactory identification. The stimuli were eight common household odors (e.g., chocolate, coffee) presented in opaque jars.…”
Section: Odor Identificationmentioning
confidence: 99%
“…The San Diego Odor Identification Test (Murphy et al, 1994a) employs a series of eight common natural odors (e.g., coffee, chocolate, peanut butter) presented in opaque, odorless, glass jars. Odors are presented individually for 5 s with a 45-s interstimulus interval to minimize adaptation (Ekman et al, 1967).…”
Section: San Diego Odor Identification Testmentioning
confidence: 99%