@article {Som:2018:2637-8329:136,
title = "The Olfactory System: Part II: How Olfaction Is Processed in the Olfactory Epithelium and Olfactory Bulb",
journal = "Neurographics",
parent_itemid = "infobike://asnr/ng",
publishercode ="asnr",
year = "2018",
volume = "8",
number = "2",
publication date ="2018-04-01T00:00:00",
pages = "136-153",
itemtype = "ARTICLE",
issn = "2637-8329",
eissn = "2637-8329",
url = "https://asnr.publisher.ingentaconnect.com/content/asnr/ng/2018/00000008/00000002/art00008",
doi = "doi:10.3174/ng.1700003",
keyword = "slits = axon guidance proteins, MRR = molecular receptive range, netrins = axon guidance proteins, GDP = guanine diphosphate, ACIII = adenylyl cyclase III (a membrane-associated enzyme and catalyzes the formation of the secondary messenger cAMP), indole = an aromatic heterocyclic organic compound with formula CHAN, cAMP = cyclic adenosine monophosphate (a second messenger important in many biological processes), semaphorins = axon guidance proteins, ephrins = axon guidance proteins, Ca-CaMKII = calcium/calmodulin-dependent protein kinase II (phosphorylates adenylyl cyclase III), GTP = guanine triphosphate, mercaptans = a thiol that has a strong odor resembling that of garlic or rotten eggs (thiols are used as odorants to assist in the detection of natural gas), Ca-CaM = calcium-modulated protein calmodulin binds to cAMP, ATP = adenosine triphosphate (a coenzyme used as an energy carrier)",
author = "Som, P.M. and Naidich, T.P.",
abstract = "Olfaction is the oldest of the human senses. It allows us to demystify our surroundings, to identify and judge the edibility of foods, and to detect impending danger, such as from a predator or fire. Part II of this review addressed the detection and initial processing of odorants by
the olfactory nasal mucosa and olfactory bulb.Learning Objective: The reader will learn the current concepts of how odorants are identified and processed within the olfactory epithelium and the olfactory bulb.",
}