In Pursuit of Taste PhenotypesGREEN, Barry G.Chemical senses. 2013, Vol 38, Num 4, pp 289-292, issn 0379-864X, 4 p.Article

Temperature perception on the hand during static versus dynamic contact with a surfaceGREEN, Barry G.Attention, perception & psychophysics. 2009, Vol 71, Num 5, pp 1185-1196, issn 1943-3921, 12 p.Article

Chemesthesis and the Chemical Senses as Components of a Chemofensor ComplexGREEN, Barry G.Chemical senses. 2012, Vol 37, Num 3, pp 201-206, issn 0379-864X, 6 p.Article

The psychophysical relationship between bitter taste and burning sensation : Evidence of qualitative similarityLIM, Juyun; GREEN, Barry G.Chemical senses. 2007, Vol 32, Num 1, pp 31-39, issn 0379-864X, 9 p.Article

Tactile Interaction with Taste Localization : Influence of Gustatory Quality and IntensityLIM, Juyun; GREEN, Barry G.Chemical senses. 2008, Vol 33, Num 2, pp 137-143, issn 0379-864X, 7 p.Article

'Thermal taste' predicts higher responsiveness to chemical taste and flavorGREEN, Barry G; GEORGE, Pravin.Chemical senses. 2004, Vol 29, Num 7, pp 617-628, issn 0379-864X, 12 p.Article

Studying taste as a cutaneous senseGREEN, Barry G.Food quality and preference. 2003, Vol 14, Num 2, pp 99-109, issn 0950-3293, 11 p.Article

Decreased food pleasure and disrupted satiety signals in chronic low back painGEHA, Paul; DEARAUJO, Ivan; GREEN, Barry et al.Pain (Amsterdam). 2014, Vol 155, Num 4, pp 712-722, issn 0304-3959, 11 p.Article

Derivation and Evaluation of a Labeled Hedonic ScaleLIM, Juyun; WOOD, Alison; GREEN, Barry G et al.Chemical senses. 2009, Vol 34, Num 9, pp 739-751, issn 0379-864X, 13 p.Article

Capsaicin as a probe of the relationship between bitter taste and chemesthesisGREEN, Barry G; HAYES, John E.Physiology & behavior. 2003, Vol 79, Num 4-5, pp 811-821, issn 0031-9384, 11 p.Article

Thermal and nociceptive sensations from menthol and their suppression by dynamic contactGREEN, Barry G; SCHOEN, Kate L.Behavioural brain research. 2007, Vol 176, Num 2, pp 284-291, issn 0166-4328, 8 p.Article

Innocuous cooling can produce nociceptive sensations that are inhibited during dynamic mechanical contactGREEN, Barry G; POPE, Jennifer V.Experimental brain research. 2003, Vol 148, Num 3, pp 290-299, issn 0014-4819, 10 p.Article

Stimulation of bitterness by capsaicin and menthol: Differences between lingual areas innervated by the glossopharyngeal and chorda tympani nervesGREEN, Barry G; SCHULLERY, Matthew T.Chemical senses. 2003, Vol 28, Num 1, pp 45-55, issn 0379-864X, 11 p.Article

Evidence that tactile stimulation inhibits nociceptive sensations produced by innocuous contact coolingGREEN, Barry G; SCHOEN, Kate L.Behavioural brain research. 2005, Vol 162, Num 1, pp 90-98, issn 0166-4328, 9 p.Article

Individual differences in perception of bitterness from capsaicin, piperine and zingeroneGREEN, Barry G; HAYES, John E.Chemical senses. 2004, Vol 29, Num 1, pp 53-60, issn 0379-864X, 8 p.Article

Somatosensory factors in taste perception: Effects of active tasting and solution temperatureGREEN, Barry G; NACHTIGAL, Danielle.Physiology & behavior. 2012, Vol 107, Num 4, pp 488-495, issn 0031-9384, 8 p.Conference Paper

Nociceptive sensations evoked from 'spots' in the skin by mild cooling and heatingGREEN, Barry G; ROMAN, Carolyn; SCHOEN, Kate et al.Pain (Amsterdam). 2008, Vol 135, Num 1-2, pp 196-208, issn 0304-3959, 13 p.Article

Chemesthesis and taste : Evidence of independent processing of sensation intensityGREEN, Barry G; ALVAREZ-REEVES, Marty; GEORGE, Pravin et al.Physiology & behavior. 2005, Vol 86, Num 4, pp 526-537, issn 0031-9384, 12 p.Article

Ibuprofen as a chemesthetic stimulus : Evidence of a novel mechanism of throat irritationBRESLIN, Paul A. S; GINGRICH, Tara N; GREEN, Barry G et al.Chemical senses. 2001, Vol 26, Num 1, pp 55-65, issn 0379-864XArticle

Enhancement of Retronasal Odors by TasteGREEN, Barry G; NACHTIGAL, Danielle; HAMMOND, Samuel et al.Chemical senses. 2012, Vol 37, Num 1, pp 77-86, issn 0379-864X, 10 p.Article

Measures of Individual Differences in Taste and Creaminess Perception. CommentaryREED, Danielle R; LIM, Juyun; URBAN, Lenka et al.Chemical senses. 2008, Vol 33, Num 6, issn 0379-864X, 493-501, 489-491 [12 p.]Article

Magnitude estimation of softnessFRIEDMAN, Robert M; HESTER, Kim D; GREEN, Barry G et al.Experimental brain research. 2008, Vol 191, Num 2, pp 133-142, issn 0014-4819, 10 p.Article

Taste mixture interactions: Suppression, additivity, and the predominance of sweetnessGREEN, Barry G; LIM, Juyun; OSTERHOFF, Floor et al.Physiology & behavior. 2010, Vol 101, Num 5, pp 731-737, issn 0031-9384, 7 p.Article

Similar itch and nociceptive sensations evoked by punctate cutaneous application of capsaicin, histamine and cowhageSIKAND, Parul; SHIMADA, Steven G; GREEN, Barry G et al.Pain (Amsterdam). 2009, Vol 144, Num 1-2, pp 66-75, issn 0304-3959, 10 p.Article

Sensory responses to injection and punctate application of capsaicin and histamine to the skinSIKAND, Parul; SHIMADA, Steven G; GREEN, Barry G et al.Pain (Amsterdam). 2011, Vol 152, Num 11, pp 2485-2494, issn 0304-3959, 10 p.Article