COMPARISON OF TASTE QUALITIES ELICITED BY TACTILE, ELECTRICAL, AND CHEMICAL STIMULATION OF SINGLE HUMAN TASTE PAPILLAECARDELLO AV.1981; PERCEPT. PSYCHOPHYS.; ISSN 0031-5117; USA; DA. 1981; VOL. 29; NO 2; PP. 163-169; BIBL. 31 REF.Article

REACTION TIME AND VISUAL BRIGHTNESS: WITHIN-SUBJECT CORRELATIONSCARDELLO AV.1979; PERCEPT. MOTOR SKILLS; USA; DA. 1979; VOL. 48; NO 1; PP. 107-115; BIBL. 23 REF.Article

PSYCHOPHYSICAL EXPONENTS FOR SINGLE PAPILLAE: A COMPARISON WITH WHOLE-MOUTH EXPONENTSCARDELLO AV.1979; PERCEPT. AND PSYCHOPHYS.; USA; DA. 1979; VOL. 25; NO 6; PP. 510-516; BIBL. 24 REF.Article

TASTE QUALITY CHANGES AS A FUNCTION OF SALT CONCENTRATION IN SINGLE HUMAN TASTE PAPILLAECARDELLO AV.1979; CHEM. SENS. FLAVOUR; GBR; DA. 1979; VOL. 4; NO 1; PP. 1-13; BIBL. 30 REF.Article

TASTE PROFILES FROM SINGLE CIRCUMVALLATE PAPILLAE: COMPARISON WITH FUNGIFORM PROFILESSANDICK B; CARDELLO AV.1981; CHEM. SENS.; ISSN 0379-864X; GBR; DA. 1981; VOL. 6; NO 3; PP. 197-214; BIBL. 27 REF.Article

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MAGNITUDE ESTIMATES OF GUSTATORY QUALITY CHANGES AS A FUNCTION OF SOLUTION CONCENTRATION OF SIMPLE SALTS.CARDELLO AV; MURPHY C.1977; CHEM. SENS. FLAVOR; NETHERL.; DA. 1977; VOL. 2; NO 3; PP. 327-339; BIBL. 15 REF.Article

ACCEPTABILITY OF WATER, SELECTED BEVERAGES AND FOODS AS A FUNCTION OF SERVING TEMPERATURECARDELLO AV; MALLER O.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1549-1552; BIBL. 7 REF.Article

FACTORS AFFECTING THE ACCEPTABILITY OF LOW-NITRITE SMOKED, CURED HAMDUBOSE CN; CARDELLO AV; MALLER O et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 461-463; BIBL. 15 REF.Article

CONSUMER OPINIONS OF HOSPITAL FOOD AND FOODSERVICEMALLER O; DUBOSE CN; CARDELLO AV et al.1980; J. AMER. DIET. ASS.; USA; DA. 1980; VOL. 76; NO 3; PP. 236-242; BIBL. 20 REF.Article

RELATIVE SWEETNESS OF FRUCTOSE AND SUCROSE IN MODEL SOLUTIONS, LEMON BEVERAGES AND WHITE CAKECARDELLO AV; HUNT D; MANN B et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 748-751; BIBL. 26 REF.Article

TASTES OF FIFTEEN HALIDE SALTS FOLLOWING WATER AND NACL: ANION AND CATION EFFECTSMURPHY C; CARDELLO AV; BRAND JG et al.1981; PHYSIOL. BEHAV.; ISSN 0031-9384; USA; DA. 1981; VOL. 26; NO 6; PP. 1083-1095; BIBL. 35 REF.Article

EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKEDUBOSE CN; CARDELLO AV; MALLER O et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1393-1415; 8 P.; BIBL. 11 REF.Article

THE STANDARD SCALES OF TEXTURE: RESCALING BY MAGNITUDE ESTIMATIONCARDELLO AV; MATAS A; SWEENEY J et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1738-1742; 4 P.; BIBL. 14 REF.Article

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SENSORY METHODOLOGY FOR THE CLASSIFICATION OF FISH ACCORDING TO "EDIBILITY CHARACTERISTICS" = METHODOLOGIE SENSORIELLE POUR LA CLASSIFICATION DES POISSONS SELON LEURS "CARACTERISTIQUES DE COMESTIBILITE"CARDELLO AV; SAWYER FM; PRELL P et al.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 190-194; BIBL. 23 REF.; 3 FIG./1 TABL.Article

SENSORY EVALUATION OF THE TEXTURE AND APPEARANCE OF 17 SPECIES OF NORTH ATLANTIC FISH. = EVALUATION SENSORIELLE DE LA TEXTURE ET DE L'APPARENCE DE 17 ESPECES DE POISSONS DE L'ATLANTIQUE NORD.CARDELLO AV; SAWYER FM; MALLER O et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1818-1823; BIBL. 26 REF.; 3 FIG./5 TABL.Article

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