Jak si jdeme pod nos? Science Cafe 13. 12. 2011
b'Z\\xe1znam Science Caf\\xe9 o roli t\\u011blesn\\xe9 v\\u016fn\\u011b v na\\u0161em \\u017eivot\\u011b, 13. 12. 2011 kav\\xe1rna Potrv\\xe1 (Srbsk\\xe1 2, Praha 6).\\n\\nV\\u016fn\\u011b, parf\\xe9my, aroma, vonn\\xe9 l\\xe1tky, pachy i z\\xe1pachy n\\xe1s obklopuj\\xed, ovliv\\u0148uj\\xed n\\xe1s a tvo\\u0159\\xed neodmyslitelnou sou\\u010d\\xe1st na\\u0161ich \\u017eivot\\u016f, ani\\u017e si to \\u010dasto uv\\u011bdomujeme. A\\u010dkoliv \\u010dich lid\\xed a hlavn\\u011b jejich vz\\xe1jemn\\xe1 \\u010dichov\\xe1 komunikace pat\\u0159\\xed mezi t\\xe9mata, kter\\xe1 se dot\\xfdkaj\\xed ka\\u017ed\\xe9ho z n\\xe1s, problematice zat\\xedm v\\u011bda v\\u011bnovala pozornost jen sporadicky. \\n\\nMgr. Pavl\\xedna Lenochov\\xe1 se zab\\xfdv\\xe1 \\u010dichovou komunikac\\xed lid\\xed. Ve sv\\xe9 diplomov\\xe9 pr\\xe1ci se zam\\u011b\\u0159ila na metodiku sb\\u011bru vzork\\u016f t\\u011blesn\\xe9 v\\u016fn\\u011b a na problematiku ovlivn\\u011bn\\xed t\\u011blesn\\xe9 v\\u016fn\\u011b r\\u016fzn\\xfdmi slo\\u017ekami potravy. V sou\\u010dasn\\xe9 dob\\u011b se s kolegy zab\\xfdv\\xe1 v\\xfdzkumem kvality t\\u011blesn\\xe9 v\\u016fn\\u011b t\\u011bhotn\\xfdch \\u017een a vlivem t\\xe9to v\\u016fn\\u011b na okoln\\xed jedince. D\\xe1le se v\\u011bnuje problematice vlivu parf\\xe9mu na atraktivitu t\\u011blesn\\xe9 v\\u016fn\\u011b a ot\\xe1zce parf\\xe9mu v kombinaci s t\\u011blesnou v\\u016fn\\xed celkov\\u011b. Z\\xe1rove\\u0148 za\\u010d\\xedn\\xe1 s v\\xfdzkumem vlivu stresu na kvalitu t\\u011blesn\\xe9 v\\u016fn\\u011b.'