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Taste bud types in fishes. II. Scanning electron microscopical investigations on Xiphophorus helleri Heckel (Poeciliidae, Cyprinodontiformes, Teleostei).

作者信息

Reutter K, Breipohl W, Bijvank G J

出版信息

Cell Tissue Res. 1974;153(2):151-65. doi: 10.1007/BF00226604.

DOI:10.1007/BF00226604
PMID:4442083
Abstract
摘要

相似文献

1
Taste bud types in fishes. II. Scanning electron microscopical investigations on Xiphophorus helleri Heckel (Poeciliidae, Cyprinodontiformes, Teleostei).
Cell Tissue Res. 1974;153(2):151-65. doi: 10.1007/BF00226604.
2
[The types of taste buds in fishes. I. Morphological and neurohistochemical investigations on Xiphophorus helleri Heckel (Poeciliidae, Cyprinodontiformes, Teleostei) (author's transl)].
Z Zellforsch Mikrosk Anat. 1973 Oct 18;143:409-23.
3
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[Studies on yolk formation in oocytes of Xiphophorus helleri (Heckel, 1848) (Teleostei, Poeciliidae)].[关于剑尾鱼（赫克尔，1848年）（硬骨鱼纲，花鳉科）卵母细胞中卵黄形成的研究]
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本文引用的文献

1
Fine structure of the terminal buds on the barbels of some fishes.一些鱼类触须上末端芽的精细结构。
Arch Histol Jpn. 1966 Jul;26(5):507-23. doi: 10.1679/aohc1950.26.507.
2
[On the microstructure of receptors on sinus hair].[关于鼻窦毛感受器的微观结构]
Z Zellforsch Mikrosk Anat. 1966;75(1):339-65.
3
Scanning electron microscopic studies of cilia.纤毛的扫描电子显微镜研究。
栉鳞鱼科胸鳍线的解剖结构和演化。
Sci Rep. 2020 Oct 20;10(1):17751. doi: 10.1038/s41598-020-74896-y.
4
Morphology and distribution of taste papillae and oral denticles in the developing oropharyngeal cavity of the bamboo shark, Chiloscyllium punctatum.点纹斑竹鲨发育中的口咽腔中味蕾和口腔小齿的形态及分布
Biol Open. 2016 Dec 15;5(12):1759-1769. doi: 10.1242/bio.022327.
5
Sensory modalities in cichlid fish behavior.丽鱼科鱼类行为中的感觉模态。
Curr Opin Behav Sci. 2015 Dec 1;6:115-124. doi: 10.1016/j.cobeha.2015.11.002.
6
Anatomical and physiological studies of bigheaded carps demonstrate that the epibranchial organ functions as a pharyngeal taste organ.对大头鲤的解剖学和生理学研究表明，鳃上器官起着咽味觉器官的作用。
J Exp Biol. 2014 Nov 1;217(Pt 21):3945-54. doi: 10.1242/jeb.107870. Epub 2014 Sep 11.
7
Developing a sense of taste.发展味觉。
Semin Cell Dev Biol. 2013 Mar;24(3):200-9. doi: 10.1016/j.semcdb.2012.11.002. Epub 2012 Nov 24.
8
Distribution of different taste buds and expression of alpha-gustducin in the barbells of yellow catfish (Pelteobagrus fulvidraco).不同味蕾在黄颡鱼触须中的分布及α-味导素的表达。
Fish Physiol Biochem. 2006 Mar;32(1):55-62. doi: 10.1007/s10695-006-6937-z.
9
Ultrastructural studies on the epithelia of the olfactory organ of cyprinodonts (Teleostei, Cyprinodontoidea).鲤齿目（硬骨鱼纲，鲤齿亚目）嗅觉器官上皮的超微结构研究
Cell Tissue Res. 1976 Sep 14;172(2):245-67. doi: 10.1007/BF00226030.
10
Scanning electron microscopic investigations of olfactory epithelium in the chick embryo.鸡胚嗅觉上皮的扫描电子显微镜研究。
Cell Tissue Res. 1977 Sep 14;183(1):105-14. doi: 10.1007/BF00219995.
Z Zellforsch Mikrosk Anat. 1968;84(2):269-84. doi: 10.1007/BF00330870.
4
Electron microscopy of the skin of the teleost, Hippoglossoides elassodon.狭鳞庸鲽皮肤的电子显微镜检查
Z Zellforsch Mikrosk Anat. 1970;103(2):149-69. doi: 10.1007/BF00337309.
5
NIH clinical staff conference. The molecular basis of taste and its disorders.美国国立卫生研究院临床工作人员会议。味觉及其紊乱的分子基础。
Ann Intern Med. 1969 Oct;71(4):791-821. doi: 10.7326/0003-4819-71-4-791.
6
Scanning electron microscopic observations on the taste pores and taste hairs in rabbit gustatory papillae.
Arch Histol Jpn. 1972 Jan;34(1):51-60. doi: 10.1679/aohc1950.34.51.
7
Epidermal fine structure of the teleost Esox americanus (Esocidae, Salmoniformes).美洲狗鱼（狗鱼科，鲑形目）的表皮精细结构。
J Ultrastruct Res. 1974 May;47(2):272-83. doi: 10.1016/s0022-5320(74)80074-2.
8
Scanning electron microscopy of the retinal pigment epithelium in chick embryos and chicks.鸡胚和雏鸡视网膜色素上皮的扫描电子显微镜观察
Z Zellforsch Mikrosk Anat. 1973;146(4):543-52. doi: 10.1007/BF02347182.
9
[The types of taste buds in fishes. I. Morphological and neurohistochemical investigations on Xiphophorus helleri Heckel (Poeciliidae, Cyprinodontiformes, Teleostei) (author's transl)].
Z Zellforsch Mikrosk Anat. 1973 Oct 18;143:409-23.
10
[Scanning electron microscopy of olfactory receptors in Carassius auratus].[鲫鱼嗅觉感受器的扫描电子显微镜观察]
Z Zellforsch Mikrosk Anat. 1973 Apr 17;138(3):439-54.