Inhibition of taste nerve responses to sugars and amino acids by cupric and zinc ions in miceIWASAKI, K; SATO, M.Chemical senses. 1986, Vol 11, Num 1, pp 79-88, issn 0379-864XArticle

Desserts laitiers : Comment améliorer le goût des allégésBOIRO, Agnès.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2004, Num 645, pp 68-70, issn 0035-4244, 3 p.Article

Le goût du gras: une nouvelle composante gustative : Meat science and technologyFANTINO, M.Sciences des aliments. 2008, Vol 28, Num 4-5, pp 273-281, issn 0240-8813, 9 p.Conference Paper

Goût relevez le defi!CHRISTEN, Pierre.Process (Cesson-Sévigné). 2006, Num 1231, issn 0998-6650, 40-100 [40 p.]Article

Synthesis of tastes other than the «primaries» : implications for neural coding theories and the concept of «suppression»ERICKSON, R. P; WARWICK, Z. S; PRIOLO, C. V et al.Chemical senses. 1990, Vol 15, Num 5, pp 495-504, issn 0379-864X, 10 p.Article

COMPARISON OF TASTE QUALITIES AND THRESHOLDS OF D- AND L-AMINO ACIDSSCHIFFMAN SS; SENNEWALD K; GAGNON J et al.1981; PHYSIOL. BEHAV.; ISSN 0031-9384; USA; DA. 1981; VOL. 27; NO 1; PP. 51-59; BIBL. 25 REF.Article

Goûts terreux : observations au vignoble et mise au point d'un test prédictifLEMPEREUR, Valérie; LE ROUX, Caroline; CARSOULLE, J et al.Revue française d'oenologie. 2005, Num 214, pp 7-11, issn 0395-899X, 5 p.Article

Le goût comme outil thérapeutique en cancérologie: « Tu veux que je t'amène quelque chose à manger » ?LAINE, Dorothée; PACH, Anne; MAZAND, Delphine et al.L' Information diététique. 2011, Num 3, pp 35-40, issn 0020-0034, 6 p.Article

Acupuncture exercises for the sense of tasteDALE, R. A.American journal of acupuncture. 1990, Vol 18, Num 4, pp 363-373, issn 0091-3960, 11 p.Article

Les facteurs de la variation quantitative de la sensibilité gustative = Factors of quantitative variations in taste sensitivityFAURION, A.Annales d'oto-laryngologie et de chirurgie cervico-faciale. 1989, Vol 106, Num 4, pp 278-280, issn 0003-438XArticle

ETUDE DE LA PERCEPTION GUSTATIVERICCHINI EDDY.1979; ; FRA; LYON: ASSOCIATION ETUDIANTS CHIR. DENT.; DA. 1979; 42.12.79.33; 59 P.:ILL.; 30 CM; BIBL. 22 REF.; TH.: CHIR. DENT./LYON 1/1979Thesis

The independence and integration of olfaction and tasteHORNUNG, D. E; ENNS, M. P.Chemical senses. 1984, Vol 9, Num 2, pp 97-106, issn 0379-864XArticle

Alternative explanations for procedural effects on magnitude-estimation exponents for taste invoking adaptation, context, and volume effectsO'MAHONY, M.Perception (London. Print). 1984, Vol 13, Num 1, pp 67-73, issn 0301-0066Article

Gustatory response in the shimaisaki (tigerfish) Therapon oxyrhynchusHIDAKA, I; ISHIDA, Y.Nippon Suisan Gakkaishi. 1985, Vol 51, Num 3, pp 387-391, issn 0021-5392Article

A Test for Measuring Gustatory FunctionSMUTZER, Gregory; LAM, Si; HASTINGS, Lloyd et al.The Laryngoscope. 2008, Vol 118, Num 8, pp 1411-1416, issn 0023-852X, 6 p.Article

Normative values for the assessment of gustatory function using liquid tastantsGUDZIOL, H; HUMMEL, T.Acta oto-laryngologica. 2007, Vol 127, Num 6, pp 658-661, issn 0001-6489, 4 p.Article

Je mange donc je suis à l'école du goût : Goût, gourmandise, gastronomieCOLIN, Nathalie; GUERRINI, Eric; BEUGNON, Guilhem et al.L' Information diététique. 2013, Num 3, pp 25-29, issn 0020-0034, 5 p.Article

JASTS XXIX: Japanese symposium on taste and smellChemical senses. 1996, Vol 21, Num 1, pp 81-107, issn 0379-864XConference Proceedings

25 th Japanese symposium on taste and smell : abstracts, Shiojiri, Japan, October 3-4, 1991Chemical senses. 1992, Vol 17, Num 1, pp 85-116, issn 0379-864XConference Proceedings

The physical characteristics of open flow and closed flow taste delivery apparatusKELLING, S. T; HALPERN, B. P.Chemical senses. 1986, Vol 11, Num 1, pp 89-104, issn 0379-864XArticle

Topographical difference in taste organ density and its sensitivity of frog tongueSATO, T; OHKUSA, M; OKADA, Y et al.Comparative biochemistry and physiology. A. Comparative physiology. 1983, Vol 76, Num 2, pp 233-239, issn 0300-9629Article

Carbohydrate/iron interactions. Effect of carbohydrate on iron recognition taste threshold values = Interaction glucides/fer. Effet des glucides sur les seuils de perception du goût du ferCROSS, H. L; KEARSLEY, M. W.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 1, pp 11-15, issn 0023-6438Article

A neural coding model for sensory intensity discrimination, to be applied to gustationMAES, F. W.Journal of comparative physiology. A, Sensory, neural, and behavioral physiology. 1984, Vol 155, Num 2, pp 263-269, issn 0340-7594Article

On the increase of sweetness under zero gravityDZENDOLET, E.Bulletin of the Psychonomic Society. 1986, Vol 24, Num 4, pp 275-277, issn 0090-5054Article

Chemical sesnses and aging: taste versus smellSTEVENS, J. C; BARTOSHUK, L. M; CAIN, W. S et al.Chemical senses. 1984, Vol 9, Num 2, pp 167-179, issn 0379-864XArticle