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TASTE AND SMELL IN DISEASE (FIRST OF TWO PARTS)SCHIFFMAN SS.1983; NEW ENGLAND JOURNAL OF MEDICINE; ISSN 0028-4793; USA; DA. 1983; VOL. 308; NO 21; PP. 1275-1279; BIBL. 99 REF.Article

FUTURE DESIGN OF FLAVOUR MOLECULES BY COMPUTER = MISE AU POINT DANS L'AVENIR, PAR ORDINATEUR, DE MOLECULES D'AROMESSCHIFFMAN SS.1983; CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 1; PP. 39-42; BIBL. 11 REF.; 3 FIG./2 TABL.Article

TASTE AND SMELL IN DISEASE (II)SCHIFFMAN SS.1983; NEW ENGLAND JOURNAL OF MEDICINE; ISSN 0028-4793; USA; DA. 1983; VOL. 308; NO 22; PP. 1337-1343; BIBL. 151 REF.Article

PHYSICOCHEMICAL CORRELATES OF OLFACTORY QUALITYSCHIFFMAN SS.1974; SCIENCE; U.S.A.; DA. 1974; VOL. 185; NO 4146; PP. 112-117; BIBL. 26REF.Article

THE ISSUE OF PRIMARY TASTES VERSUS A TASTE CONTINUUMSCHIFFMAN SS; ERICKSON RP.1980; NEUROSCI. BIOBEHAV. REV.; ISSN 0149-7634; USA; DA. 1980; VOL. 4; NO 1; PP. 109-117; BIBL. 46 REF.Article

TASTE OF DIPEPTIDES.SCHIFFMAN SS; ENGELHARD HH III.1976; PHYSIOL. AND BEHAV.; U.S.A.; DA. 1976; VOL. 17; NO 3; PP. 523-535; BIBL. 25 REF.Article

INFLUENCE OF CHIRALITY OF AMINO ACIDS ON THE GROWTH OF PERCEIVED TASTE INTENSITY WITH CONCENTRATIONSCHIFFMAN SS; CLARK TB III; GAGNON J et al.1982; PHYSIOL. BEHAV.; ISSN 0031-9384; USA; DA. 1982; VOL. 28; NO 3; PP. 457-465; BIBL. 46 REF.Article

INCREASED TASTE THRESHOLDS OF AMINO ACIDS WITH AGESCHIFFMAN SS; HORNACK K; REILLY D et al.1979; AMER. J. CLIN. NUTRIT.; USA; DA. 1979; VOL. 32; NO 8; PP. 1622-1627; BIBL. 39 REF.Article

REDUCED OLFACTORY DISCRIMINATION IN PATIENTS ON CHRONIC HEMODIALYSISSCHIFFMAN SS; NASH ML; DACKIS C et al.1978; PHYSIOL. AND BEHAVIOR; USA; DA. 1978; VOL. 21; NO 2; PP. 239-242; BIBL. 25 REF.Article

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