FLICKER FUSION THRESHOLDS AND MENTAL AROUSALPAYNE JL.1982; PERCEPTUAL AND MOTOR SKILLS; ISSN 0031-5125; USA; DA. 1982; VOL. 55; NO 3; PART 1; PP. 995-1001; BIBL. 15 REF.Article

THRESHOLD OF DEGRADATION FOR FREQUENCY-DISTRIBUTED BAND-LIMITED NOISE IN CONTINUOUS SPEECHMERMELSTEIN P.1982; JOURNAL OF THE ACOUSTICAL SOCIETY OF AMERICA; ISSN 0001-4966; USA; DA. 1982; VOL. 72; NO 5; PP. 1368-1373; BIBL. 13 REF.Article

WEIGHTING COEFFICIENTS FOR THE ESTIMATION OF SENSORY THRESHOLD.CACULA MC JR; KUBALA JJ.1978; CHEM. SENS. FLAVOUR; NLD; DA. 1978; VOL. 3; NO 1; PP. 105-121; BIBL. 17 REF.Article

THE SWEETNESS OF GLUCOSE SYRUPS.KEARSLEY MW; BIRCH GG; DZIEDZIC SZ et al.1978; SCI. TECHNOL. ALIMENT.; SUISSE; DA. 1978; VOL. 11; NO 1; PP. 23-25; BIBL. 21 REF.Article

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

INFLUENCE DE STIMULATION CALORIFIQUE VESTIBULAIRE SUR L'ETAT DE LA FONCTION AUDITIVETSURIKOVA GP.1982; KOSM. BIOL. AVIAKOSM. MED.; ISSN 0321-5040; SUN; DA. 1982; VOL. 16; NO 3; PP. 55-58; ABS. ENG; BIBL. 19 REF.Article

THE INTERFACE BETWEEN PSI AND SUBLIMINAL PERCEPTIONRONEY DOUGAL S.1981; PARAPSYCHOL. REV.; ISSN 0031-1804; USA; DA. 1981; VOL. 12; NO 4; PP. 12-18; BIBL. 1 P.Article

THE PSYCHOPHYSICAL ANALYSIS OF FOOD PERCEPTION: MODELS AND APPROACHESMOSKOWITZ HR; CHANDLER J.1979; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 5; PP. 293-300; BIBL. 13 REF.Article

AUFTRETEN VON BITTERGESCHMACK BEIM TROCKENEN ERHITZEN VON PROTEINEN. = APPARITION DE SAVEUR AMERE PAR CHAUFFAGE A SEC GRILLAGE) DE PROTEINESJUGEL H; WIESER H; BELITZ HD et al.1976; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1976; VOL. 161; NO 3; PP. 267-269; ABS. ANGL.; BIBL. 8 REF.Article

OPTIC APHASIA: A PROCESS OF INTERACTION BETWEEN VISION AND LANGUAGEBEAUVOIS MF.1982; PHILOS. TRANS. R. SOC. LOND., SER B; ISSN 0080-4622; GBR; DA. 1982; VOL. 298; NO 1089; PP. 35-47; BIBL. 2 P.Article

THE INFLUENCE OF DIMETHYL SULPHIDE AND CARBON DISULPHIDE IN THE BOUQUET OF WINESSPEDDING DJ; RAUT P.1982; VITIS; ISSN 0042-7500; DEU; DA. 1982; VOL. 21; NO 3; PP. 240-246; BIBL. 2 P.Article

IS THERE LOW FREQUENCY VIBROTACTILE TEMPORAL SUMMATIONHAMALAINEN H; PERTOVAARA A; SOININEN K et al.1981; SCAND. J. PSYCHOL.; ISSN 0036-5564; SWE; DA. 1981; VOL. 22; NO 3; PP. 203-206; BIBL. 7 REF.Article

FATTY ACIDS CONTRIBUTING TO CAPRYLIC FLAVOUR IN BEER. THE USE OF PROFILE AND THRESHOLD DATA IN FLAVOUR RESEARCH.CLAPPERTON JF.1978; J. INST. BREW.; G.B.; DA. 1978; VOL. 84; NO 2; PP. 107-112; BIBL. 19 REF.Article

ZUSAMMENHAENGE ZWISCHEN STRUKTUR UND SUESSGESCHMACK BEI AMINOSAEUREN. = RELATION ENTRE STRUCTURE ET SAVEUR SUCREE DES ACIDES AMINESWIESER H; JUGEL H; BELITZ HD et al.1977; Z. LEBENSMITTEL. UNTERS. U.- FORSCH.; DTSCH.; DA. 1977; VOL. 164; NO 4; PP. 277-282; ABS. ANGL.; BIBL. 18 REF.Article

ETUDE BIOPHYSIQUE DES EFFETS DES BRUITS SUR L'AUDITION = BIOPHYSICAL STUDY OF THE EFFECTS OF NOISE ON HEARINGsd; FRA; DA. S.D.; ENV-MER/74 381; PAG. MULT.; 30 CM; BRUIT ET VIBRATIONSReport

THE IMPORTANCE OF HYDROPHOBIC PROPERTIES OF ORGANIC COMPOUNDS ON THEIR TASTE INTENSITIES: A QUANTITATIVE STRUCTURE-TASTE-INTENSITY STUDYGREENBERG MJ.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 562-566; BIBL. 31 REF.Article

NEUE METHODEN DER BE- UND AUSWERTUNG SENSORISCHER EIGENSCHAFTEN VON LEBENSMITTELN UND DER BERECHNUNG IHRER VERAENDERUNGEN. XIII: DIE ERMITTLUNG DER GERUCHSINTENSITAET REINER AROMASTOFFE SOWIE DEREN LOESUNGEN ALS METHODE ZUR BESTIMMUNG IHRER DAMPFDRUECKE = NOUVELLES METHODES D'EVALUATION ET D'UTILISATION DES PROPRIETES ORGANOLEPTIQUES DES PRODUITS ALIMENTAIRES ET DE LA MESURE DE LEURS VARIATIONS. XIII. L'EVALUATION DE L'INTENSITE DE L'ODEUR DE SUBSTANCES AROMATIQUES PURES ET DE LEURS SOLUTIONS, EN TANT QUE METHODE D'EVALUATION DE LEUR PRESSION DE VAPEURHERRMANN J; KIENER W; EL SALAM IA et al.1980; NAHRUNG; DDR; DA. 1980; VOL. 24; NO 4; PP. 389-397; ABS. ENG/RUS; BIBL. 9 REF.Article

FLAVOR THRESHOLDS OF ADDED SUBSTANCES.BROWN DGW; CLAPPERTON JF; MEILGAARD MC et al.1978; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1978; VOL. 36; NO 2; PP. 73-80; BIBL. 39 REF.Article

SENSORY EVALUATIONS ON TANGERINE-GRAPEFRUIT JUICE BLENDS.WAGNER CJ JR; SHAW PE.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 267-269; BIBL. 9 REF.Article

DIE MESSTECHNISCHE BEWERTUNG DER WAHRNEHWUNGSSTAERKE BEI DER SCHWINGUNGSBELASTUNG DES MENSCHEN = METHODE DE MESURE DU SEUIL DE PERCEPTION DES VIBRATIONS CHEZ L'HOMMEMEISTER FJ.1983; Z. LAERMBEKAEMPF.; ISSN 0174-1098; DEU; DA. 1983; VOL. 30; NO 1; PP. 21-24; ABS. ENG/GER; BIBL. 7 REF.Article

FLAVOUR THRESHOLDS FOR ADDED SUBSTANCESMORRISON GR.1982; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1982; VOL. 88; NO 3; PP. 167-169; BIBL. 4 REF.Article

SENSORY DISCRIMINATION OF SPECIES-RELATED MEAT FLAVORSBRENNAND CP; LINDSAY RC.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 5; PP. 249-252; BIBL. 45 REF.Article

THE Z-MODEL - A PROPOSAL FOR SPATIAL AND TEMPORAL MODELING OF VISUAL THRESHOLD PERCEPTIONMARKO H.1981; BIOL. CYBERN.; ISSN 0340-1200; DEU; DA. 1981; VOL. 39; NO 2; PP. 111-123; BIBL. 25 REF.Article

OLFACTORY PROPERTIES OF AMINES AND N-BUTANOLLAING DG; PANHUBER H; BAXTER RI et al.1978; CHEM. SENS. FLAVOR; NLD; DA. 1978; VOL. 3; NO 2; PP. 149-166; BIBL. 25 REF.Article

COMPARISON OF MIDLINE AND OFF-MIDLINE LINGUAL VIBROTACTILE THRESHOLD RESPONSES IN MEN AND WOMENFUCCI D; CANTRELL J; PETROSINO L et al.1982; BULL. PSYCHON. SOC.; ISSN 0090-5054; USA; DA. 1982; VOL. 19; NO 4; PP. 222-224; BIBL. 17 REF.Article