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Temporal aspects of hedonic and intensity responsesVELDHUIZEN, Maria G; WUISTER, M. J. P; KROEZE, J. H. A et al.Food quality and preference. 2006, Vol 17, Num 6, pp 489-496, issn 0950-3293, 8 p.Article

Studies on Taste : Molecular Biology and Food ScienceABE, Keiko.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 7, pp 1647-1656, issn 0916-8451, 10 p.Article

Rewiring the gustatory system: Specificity between nerve and taste bud field is critical for normal salt discriminationSPECTOR, Alan C; BIONCLE, Ginger; GARCEA, Mircea et al.Brain research. 2010, Vol 1310, pp 46-57, issn 0006-8993, 12 p.Article

Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directionsWILKIE, Lynn M; CAPALDI PHILLIPS, Elizabeth D.Neuroscience and biobehavioral reviews. 2014, Vol 47, pp 70-86, issn 0149-7634, 17 p.Article

A serotonin-sensitive sensor for investigation of taste cell-to-cell communicationPEIHUA CHEN; WEI ZHANG; PENG CHEN et al.Biosensors & bioelectronics. 2011, Vol 26, Num 6, pp 3054-3058, issn 0956-5663, 5 p.Article

Taste receptor cell-based biosensor for taste specific recognition based on temporal firingPEIHUA CHEN; BINGQING WANG; GONG CHENG et al.Biosensors & bioelectronics. 2009, Vol 25, Num 1, pp 228-233, issn 0956-5663, 6 p.Article

Tasting spoons: Assessing how the material of a spoon affects the taste of the foodPIQUERAS-FISZMAN, Betina; LAUGHLIN, Zoe; MIODOWNIK, Mark et al.Food quality and preference. 2012, Vol 24, Num 1, pp 24-29, issn 0950-3293, 6 p.Article

Tasting shapes and wordsSPENCE, Charles; GALLACE, Alberto.Food quality and preference. 2011, Vol 22, Num 3, pp 290-295, issn 0950-3293, 6 p.Article

The impact of perceptual interactions on perceived flavorDELWICHE, Jeannine.Food quality and preference. 2004, Vol 15, Num 2, pp 137-146, issn 0950-3293, 10 p.Article

Interpretation of psychophysics response curves using statistical physicsKNANI, S; KHALFAOUI, M; HACHICHA, M. A et al.Food chemistry. 2014, Vol 151, pp 487-499, issn 0308-8146, 13 p.Article

Evaluation of bottled nutritive drinks using a taste sensorKATAOKA, Masumi; MIYANAGA, Yohko; TSUJI, Eriko et al.International journal of pharmaceutics. 2004, Vol 279, Num 1-2, pp 107-114, issn 0378-5173, 8 p.Article

A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the backgroundCRISINEL, Anne-Sylvie; COSSER, Stefan; KING, Scott et al.Food quality and preference. 2012, Vol 24, Num 1, pp 201-204, issn 0950-3293, 4 p.Article

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste ModulatorHILLMANN, Hedda; MATTES, Juliane; BROCKHOFF, Anne et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 9974-9990, issn 0021-8561, 17 p.Article

Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perceptionMENSIEN BURSEG, Kerstin Martha; BRATTINGA, Celine.Physiology & behavior. 2010, Vol 100, Num 4, pp 327-331, issn 0031-9384, 5 p.Article

PLALATAL RECEPTOR CONTRIBUTION TO AND EFFECTS OF PALATAL ALTERATION ON TASTE ACUITY THRESHOLDSHAMMOND R; BEDER OE; RATENER PE et al.1983; JOURNAL OF PROSTHETIC DENTISTRY; ISSN 0022-3913; USA; DA. 1983; VOL. 49; NO 1; PP. 121-125; BIBL. 8 REF.Article

SPACE AND TIME SEPARATION OF TASTE MIXTURE COMPONENTSKUZNICKI JT; ASHBAUGH N.1982; CHEM. SENSES; ISSN 505323; GBR; DA. 1982; VOL. 7; NO 1; PP. 39-62; BIBL. 2 P.Article

THE RELATIONSHIP BETWEEN THE SIDE TASTES OF MASKING STIMULI AND MASKING IN BINARY MIXTURESKROEZE JHA.1982; CHEM. SENSES; ISSN 505323; GBR; DA. 1982; VOL. 7; NO 1; PP. 23-37; BIBL. 33 REF.Article

Evaluation of the Umami Taste Intensity of Green Tea by a Taste SensorHAYASHI, Nobuyuki; CHEN, Roggang; IKEZAKI, Hidekazu et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 7384-7387, issn 0021-8561, 4 p.Article

Same genetic components underlie different measures of sweet taste preferenceKESKITALO, Kaisu; TUORILA, Hely; SPECTOR, Tim D et al.The American journal of clinical nutrition. 2007, Vol 86, Num 6, pp 1663-1669, issn 0002-9165, 7 p.Article

Molecular and sensory studies on the umami taste of Japanese green teaKANEKO, Shu; KUMAZAWA, Kenji; MASUDA, Hideki et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 7, pp 2688-2694, issn 0021-8561, 7 p.Article

Sweetness Intensity Enhancement by Pulsatile Stimulation: Effects of Magnitude and Quality of Taste ContrastMENSIEN BURSEG, Kerstin Martha; LY LIEU, Hoang; FRANCISCUS BULT, Johannes Hendrikus et al.Chemical senses. 2012, Vol 37, Num 1, pp 27-33, issn 0379-864X, 7 p.Article

Perception of Beer Flavour Associates with Thermal Taster StatusPICKERING, Gary J; BARTOLINI, Jon-Alexander; BAJEC, Martha R et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 3, pp 239-244, issn 0046-9750, 6 p.Article

DEPRESSION OF FROG GUSTATORY NEURAL RESPONSES TO QUININE HCL AFTER ADAPTATION OF THE TONGUE TO VARIOUS TASTE STIMULI.SUGIMOTO K; SATO T.1978; EXPERIENTIA; SUISSE; DA. 1978; VOL. 34; NO 2; PP. 196-197; BIBL. 8 REF.Article

Changes in taste compounds of duck during processingYUAN LIU; XU, Xing-Lian; ZHOU, Guang-Hong et al.Food chemistry. 2007, Vol 102, Num 1, pp 22-26, issn 0308-8146, 5 p.Article