The Mechanism of the Formation of Olfaction and its Relevant Research Advancement;
嗅觉发生机制及相关研究进展
The Advance of Research in Electro-physiology and Chip Techniques for Olfaction and Gustation;
嗅觉和味觉电生理及其芯片技术的研究进展
Study of structure function alterations of olfactory organ in Hg~(2+) 、Cd~(2+) poisoned Tilapia. Sp and the detoxifcation of Ca~( 2+);
Hg~(2+)、Cd~(2+)对鱼类嗅觉的毒性及Ca~(2+)的解毒作用
Research Progress of Olfactory-related Proteins in Silkworm;
家蚕嗅觉相关蛋白质的研究进展
Olfactory Responses of Pardosa pseudoannulata Boes.et Str.to Sogatella furcifera(Horváth);
拟环纹豹蛛对白背飞虱的嗅觉反应
According to the intaking behavior and special relish, as well as the high sensitive smell and taste of aquatic animals, the food intaking time can be shortened and the water pollution can be decreased by improving the taste of compound feed and stimulating the appetite of fishes and shrimps.
根据水产动物的采食行为 ,特别是嗜好 ,利用鱼、虾高度灵敏的嗅觉和味觉 ,通过改善配合饵料风味 ,刺激鱼虾食欲、引诱鱼虾游集于饵料周围 ,促进其吞食饵料 ,缩短摄食时间、减少水质污染。
In this paper,with the mankind smell mechanism as the target for research,a model,based on Gausss function neural net,has been set up to distinguish smell.
以人类嗅觉机理为研究对象,研究建立了一种基于高斯函数(GPFN)神经网络的气味鉴别模型。
A technique for the analysis of flavour compounds from fish muscle employing microwave distillation(MD),solid phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and olfactometry is described,and 53 compounds responsible for the aroma of bighead carp were identified from NIST 02 MS data base.
用微波蒸馏(MD)-固相微萃取装置(SPME)提取鳙鱼鱼肉中的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)对气味化合物成分进行了定性分析,同时利用嗅觉检测器鉴别了部分挥发性物质的气味特征。