Search Results - "Wang, Yuanyuan Y"

TRPA1 is a component of the nociceptive response to CO2 by Wang, Yuanyuan Y, Chang, Rui B, Liman, Emily R

“…In humans, high concentrations of CO(2), as found in carbonated beverages, evoke a mixture of sensations that include a stinging or pungent quality. The…”
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The Nociceptor Ion Channel TRPA1 Is Potentiated and Inactivated by Permeating Calcium Ions by Wang, Yuanyuan Y., Chang, Rui B., Waters, Hang N., McKemy, David D., Liman, Emily R.

“…The transient receptor potential A1 (TRPA1) channel is the molecular target for environmental irritants and pungent chemicals, such as cinnamaldehyde and…”
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A TRPA1-dependent mechanism for the pungent sensation of weak acids by Wang, Yuanyuan Y, Chang, Rui B, Allgood, Sallie D, Silver, Wayne L, Liman, Emily R

“…Acetic acid produces an irritating sensation that can be attributed to activation of nociceptors within the trigeminal ganglion that innervate the nasal or…”
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TRPA1 Is a Component of the Nociceptive Response to CO 2 by Wang, Yuanyuan Y., Chang, Rui B., Liman, Emily R.

“…In humans, high concentrations of CO 2 , as found in carbonated beverages, evoke a mixture of sensations that include a stinging or pungent quality. The…”
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The Nociceptor Ion Channel TRPA1 Is Potentiated and Inactivated by Permeating Calcium IonsS by Wang, Yuanyuan Y., Chang, Rui B., Waters, Hang N., McKemy, David D., Liman, Emily R.

“…The transient receptor potential A1 (TRPA1) channel is the molecular target for environmental irritants and pungent chemicals, such as cinnamaldehyde and…”
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A 30 meter land cover mapping of China with an efficient clustering algorithm CBEST by Hu, LuanYun, Chen, YanLei, Xu, Yue, Zhao, YuanYuan, Yu, Le, Wang, Jie, Gong, Peng

“…Remote sensing based land cover mapping at large scale is time consuming when using either supervised or unsupervised clas- sification approaches. This article…”
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Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review by LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin

“…Vinegar is traditionally produced by fermentation with a mixed system composed of naturally inoculated microorganisms. The complex microbial communities in the…”
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