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AMOTIVATIONAL SYNDROME IN CHRONIC SCHIZOPHRENICS. A BIOPHYSIOLOGICAL MODEL OF SCHIZOPHRENIC IMPAIRMENT.MALLER O.1978; NEUROPSYCHOBIOLOGY; SWITZ.; DA. 1978; VOL. 4; NO 4; PP. 229-247; BIBL. 3 P. 1/2Article

A MOTIVATION EVALUATING RATING SCALE FOR CHRONIC IMPAIRED SCHIZOPHRENICS (MERS).MALLER O.1974; PSYCHIATR. CLIN.; SUISSE; DA. 1974; VOL. 7; NO 6; PP. 347-357; BIBL. 12 REF.Article

FACTS AND FICTIONS ABOUT INFANTILE OBESITYEDELMAN B; MALLER O.1982; INT. J. OBES.; ISSN 0307-0565; GBR; DA. 1982; VOL. 6; NO 1; PP. 69-81; BIBL. 71 REF.Article

TASTE CORRELATES OF DISEASE STATES: CYSTIC FIBROSIS = CORRELATIFS AU NIVEAU DU GOUT DES ETATS PATHOLOGIQUES: LA FIBROSE KYSTIQUEDESOR JA; MALLER O.1975; J. PEDIATR.; U.S.A.; DA. 1975; VOL. 87; NO 1; PP. 93-96; BIBL. 7 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

STRUCTURAL ANALYSIS OF THE MOTIVATION-EVALUATING RATING SALE FOR CHRONIC SCHIZOPHRENICS.LEVITA Z; MALLER O.1976; PSYCHIATR. CLIN.; SUISSE; DA. 1976; VOL. 9; NO 2; PP. 65-73; BIBL. 13 REF.Article

TASTE OF SUGARS: BRIEF EXPOSURE SINGLE-STIMULUS BEHAVIORAL METHOD = SAVEUR DES SUCRES: METHODE COMPORTEMENTALE D'EXPOSITION BREVE A UN STIMULUS ISOLECAGNAN RH; MALLER O.1974; J. COMP. PHYSIOL. PSYCHOL.; U.S.A.; DA. 1974; VOL. 87; NO 1; PP. 47-55; BIBL. 1P.Article

RELATIONSHIPS BETWEEN FOOD PREFERENCES AND FOOD ACCEPTANCE RATINGSCARDELLO AV; MALLER O.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1553-1561; 6 P.; BIBL. 25 REF.Article

THE EFFECTS OF DESALIVATION BY DUCT LIGATION OR SALIVARY GLAND EXTIRPATION ON TASTE PREFERENCE IN RATSGALILI D; MALLER O; BRIGHTMAN VJ et al.1981; ARCH. ORAL BIOL.; ISSN 0003-9969; GBR; DA. 1981; VOL. 26; NO 11; PP. 853-858; BIBL. 20 REF.Article

PREFERENCES FOR SWEET AND SOLTY IN 9-TO 15-YEAR-OLD AND ADULT HUMANSDESOR JA; GREENE LS; MALLER O et al.1975; SCIENCE; U.S.A.; DA. 1975; VOL. 190; NO 4215; PP. 686-687; BIBL. 12 REF.Article

HEREDITY AND EXPERIENCE: THEIR RELATIVE IMPORTANCE IN THE DEVELOPMENT OF TASTE PREFERENCE IN MAN = HEREDITE ET EXPERIENCE: LEUR RELATIVE IMPORTANCE DANS LE DEVELOPPEMENT DE LA PREFERENCE DE GOUT CHEZ L'HOMMEGREENE LS; DESOR JA; MALLER O et al.1975; J. COMP. PHYSIOL. PSYCHOL.; U.S.A.; DA. 1975; VOL. 89; NO 3; PP. 279-284; BIBL. 14 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

FLAVOR PREFERENCES IN CATS (FELIS CATUS AND PANTHERA SP.).BEAUCHAMP GK; MALLER O; ROGERS JG JR et al.1977; J. COMP. PHYSIOL. PSYCHOL.; U.S.A.; DA. 1977; VOL. 91; NO 5; PP. 1118-1127; BIBL. 1 P.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

INGESTIVE RESPONSES OF HUMAN NEWBORNS TO SALTY, SOUR, AND BITTER STIMULI = COMPORTEMENT ALIMENTAIRE DES NOUVEAU-NES EN REPONSE A DES STIMULI DE GOUT AMER, ACIDE ET SALEDESOR JA; MALLER O; ANDREWS K et al.1975; J. COMP. PHYSIOL. PSYCHOL.; U.S.A.; DA. 1975; VOL. 89; NO 8; PP. 966-970; BIBL. 9 REF.Article

EFFECTS OF DRUG-DESALIVATION ON FEEDING AND TASTE PREFERENCES IN THE RAT.GALILI D; MALLER O; BRIGHTMAN VJ et al.1978; ARCH. ORAL BIOL.; GBR; DA. 1978; VOL. 23; NO 6; PP. 459-464; BIBL. 30 REF.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

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

Consumer acceptance of foods lower in sodiumADAMS, S. O; MALLER, O; CARDELLO, A. V et al.Journal of the American Dietetic Association. 1995, Vol 95, Num 4, pp 447-453, issn 0002-8223Article

Perception of drinking water temperature and effects for humans after exerciseSANDICK, B. L; ENGELL, D. B; MALLER, O et al.Physiology & behavior. 1984, Vol 32, Num 5, pp 851-855, issn 0031-9384Article

PERCEPTION OF TEXTURE BY TRAINED AND CONSUMER PANELISTSCARDELLO AV; MALLER O; KAPSALIS JG et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1186-1197; BIBL. 42 REF.Article

DETERMINING RELATIONSHIPS AMONG OBJECTIVE, EXPERT, AND CONSUMER MEASURES OF TEXTUREMOSKOWITZ HR; KAPSALIS JG; CARDELLO AV et al.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 10; PP. 84-88; BIBL. 8 REF.Article

Role of consumer expectancies in the acceptance of novel foods = Le rôle des attitudes des consommateurs dans l'acceptabilité des produits nouveauxCARDELLO, A. V; MALLER, O; BLOOM MASOR, H et al.Journal of food science. 1985, Vol 50, Num 6, pp 1707-1718, issn 0022-1147Article

Thirst and fluid intake following graded hypohydration levels in humansENGELL, D. B; MALLER, O; SAWKA, M. N et al.Physiology & behavior. 1987, Vol 40, Num 2, pp 229-236, issn 0031-9384Article

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