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Temporal aspects of hedonic and intensity responsesVELDHUIZEN, Maria G; WUISTER, M. J. P; KROEZE, J. H. A et al.Food quality and preference. 2006, Vol 17, Num 6, pp 489-496, issn 0950-3293, 8 p.Article

Studies on Taste : Molecular Biology and Food ScienceABE, Keiko.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 7, pp 1647-1656, issn 0916-8451, 10 p.Article

Rewiring the gustatory system: Specificity between nerve and taste bud field is critical for normal salt discriminationSPECTOR, Alan C; BIONCLE, Ginger; GARCEA, Mircea et al.Brain research. 2010, Vol 1310, pp 46-57, issn 0006-8993, 12 p.Article

Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directionsWILKIE, Lynn M; CAPALDI PHILLIPS, Elizabeth D.Neuroscience and biobehavioral reviews. 2014, Vol 47, pp 70-86, issn 0149-7634, 17 p.Article

Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acidsLIOE, Hanifah N; APRIYANTONO, Anton; TAKARA, Kensaku et al.Journal of food science. 2005, Vol 70, Num 7, pp S401-S405, issn 0022-1147Article

Regional Specificity of Chlorhexidine Effects on Taste PerceptionGROVER, Ruchi; FRANK, Marion E.Chemical senses. 2008, Vol 33, Num 4, pp 311-318, issn 0379-864X, 8 p.Article

A serotonin-sensitive sensor for investigation of taste cell-to-cell communicationPEIHUA CHEN; WEI ZHANG; PENG CHEN et al.Biosensors & bioelectronics. 2011, Vol 26, Num 6, pp 3054-3058, issn 0956-5663, 5 p.Article

Taste receptor cell-based biosensor for taste specific recognition based on temporal firingPEIHUA CHEN; BINGQING WANG; GONG CHENG et al.Biosensors & bioelectronics. 2009, Vol 25, Num 1, pp 228-233, issn 0956-5663, 6 p.Article

Tasting spoons: Assessing how the material of a spoon affects the taste of the foodPIQUERAS-FISZMAN, Betina; LAUGHLIN, Zoe; MIODOWNIK, Mark et al.Food quality and preference. 2012, Vol 24, Num 1, pp 24-29, issn 0950-3293, 6 p.Article

Endogenous Gustatory Responses and Gene Expression Profile of Stably Proliferating Human Taste Cells Isolated From Fungiform PapillaeHOCHHEIMER, Andreas; KROHN, Michael; RUDERT, Kerstin et al.Chemical senses. 2014, Vol 39, Num 4, pp 359-377, issn 0379-864X, 19 p.Article

Tasting shapes and wordsSPENCE, Charles; GALLACE, Alberto.Food quality and preference. 2011, Vol 22, Num 3, pp 290-295, issn 0950-3293, 6 p.Article

The impact of perceptual interactions on perceived flavorDELWICHE, Jeannine.Food quality and preference. 2004, Vol 15, Num 2, pp 137-146, issn 0950-3293, 10 p.Article

Interpretation of psychophysics response curves using statistical physicsKNANI, S; KHALFAOUI, M; HACHICHA, M. A et al.Food chemistry. 2014, Vol 151, pp 487-499, issn 0308-8146, 13 p.Article

Evaluation of bottled nutritive drinks using a taste sensorKATAOKA, Masumi; MIYANAGA, Yohko; TSUJI, Eriko et al.International journal of pharmaceutics. 2004, Vol 279, Num 1-2, pp 107-114, issn 0378-5173, 8 p.Article

A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the backgroundCRISINEL, Anne-Sylvie; COSSER, Stefan; KING, Scott et al.Food quality and preference. 2012, Vol 24, Num 1, pp 201-204, issn 0950-3293, 4 p.Article

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste ModulatorHILLMANN, Hedda; MATTES, Juliane; BROCKHOFF, Anne et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 9974-9990, issn 0021-8561, 17 p.Article

Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perceptionMENSIEN BURSEG, Kerstin Martha; BRATTINGA, Celine.Physiology & behavior. 2010, Vol 100, Num 4, pp 327-331, issn 0031-9384, 5 p.Article

The influence of recent tasting experience on expected liking for foodsROBINSON, Eric; BLISSETT, Jackie; HIGGS, Suzanne et al.Food quality and preference. 2013, Vol 27, Num 1, pp 101-106, issn 0950-3293, 6 p.Article

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experimentsSCHARBERT, Susanne; HOFMANN, Thomas.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 13, pp 5377-5384, issn 0021-8561, 8 p.Article

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Multidimensional scaling of ferrous sulfate and basic tastesSTEVENS, David A; SMITH, Rebecca F; LAWLESS, Harry T et al.Physiology & behavior. 2006, Vol 87, Num 2, pp 272-279, issn 0031-9384, 8 p.Article

PLALATAL RECEPTOR CONTRIBUTION TO AND EFFECTS OF PALATAL ALTERATION ON TASTE ACUITY THRESHOLDSHAMMOND R; BEDER OE; RATENER PE et al.1983; JOURNAL OF PROSTHETIC DENTISTRY; ISSN 0022-3913; USA; DA. 1983; VOL. 49; NO 1; PP. 121-125; BIBL. 8 REF.Article

SPACE AND TIME SEPARATION OF TASTE MIXTURE COMPONENTSKUZNICKI JT; ASHBAUGH N.1982; CHEM. SENSES; ISSN 505323; GBR; DA. 1982; VOL. 7; NO 1; PP. 39-62; BIBL. 2 P.Article

THE RELATIONSHIP BETWEEN THE SIDE TASTES OF MASKING STIMULI AND MASKING IN BINARY MIXTURESKROEZE JHA.1982; CHEM. SENSES; ISSN 505323; GBR; DA. 1982; VOL. 7; NO 1; PP. 23-37; BIBL. 33 REF.Article