| Makale Türü |
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| Dergi Adı | Chemosensory Perception (Q3) | ||
| Dergi ISSN | 1936-5802 Dergi Bilgileri (2022) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2022 |
| Cilt / Sayı / Sayfa | 15 / 2 / 135–144 | DOI | 10.1007/s12078-022-09301-1 |
| Makale Linki | www.springer.com/journal/12078 | ||
| UAK Araştırma Alanları |
Genel Cerrahi
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| Özet |
| IntroductionCOVID-19 infection develops neurologic symptoms such as smell and taste loss. We aimed to determine the volumetric changes in the brain and correlation of possible related biochemical parameters and endocannabinoid levels after COVID-19 recovery.MethodsBrain magnetic resonance images of recovered COVID-19 patients and healthy volunteers, whose olfactory and gustatory scores were obtained through a questionnaire, were taken, and the volumes of the brain regions associated with taste and smell were measured by automatic and semiautomatic methods. Endocannabinoids (EC), which are critical in the olfactory system, and vitamin B12, zinc, iron, ferritin, thyroid-stimulating hormone (TSH), and thyroxine (T4) levels, which are reported to have possible roles in olfactory disorders, were measured in peripheral blood.ResultsTaste and smell disorder scores and EC levels were found to be … |
| Anahtar Kelimeler |
| Ageusia | Anosmia | COVID-19 | Endocannabinoids | Voxel-based morphometry |
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 2 |
| Dergi Adı | Chemosensory Perception |
| Kısa Adı | CHEMOSENS PERCEPT |
| Yayıncı | SPRINGER |
| Açık Erişim | Hayır |
| ISSN | 1936-5802 |
| E-ISSN | 1936-5810 |
| Wos Quartile | Q3 |
| Scopus Quartile | Q4 |
| Tarandığı Indeksler | SCIE , Scopus |
| WoS Kategoriler | FOOD SCIENCE & TECHNOLOGY | NEUROSCIENCES |
| Scopus Kategoriler | CELLULAR AND MOLECULAR NEUROSCIENCE | SENSORY SYSTEMS |