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Personality factors predict spicy food liking and intake

Food quality and preference, 2013-04, Vol.28 (1), p.213-221

2013

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Bitter and sweet tasting molecules: It's complicated

Neuroscience letters, 2019-05, Vol.700, p.56-63

2019

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Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6

Physiology & behavior, 2014-04, Vol.128, p.148-154

2014

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Learned color taste associations in a repeated brief exposure paradigm

Food quality and preference, 2019-01, Vol.71, p.354-365

2019

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Do polymorphisms in chemosensory genes matter for human ingestive behavior?

Food quality and preference, 2013-12, Vol.30 (2), p.202-216

2013

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Associations between chronic cigarette smoking and taste function: Results from the 2013–2014 national health and nutrition examination survey

Physiology & behavior, 2021-10, Vol.240, p.113554-113554, Article 113554

2021

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Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

Physiology & behavior, 2010-06, Vol.100 (4), p.369-380

2010

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Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness

Nature communications, 2020-10, Vol.11 (1), p.5152-8, Article 5152

2020

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Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria

Nutrients, 2019-01, Vol.11 (1), p.129

2019

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Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli

Physiology & behavior, 2017-11, Vol.181, p.95-99

2017

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Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task

Scientific reports, 2021-02, Vol.11 (1), p.4689-4689, Article 4689

2021

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Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans

Journal of texture studies, 2023-12, Vol.54 (6), p.860-871

2023

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Relationships Between Common Measurements of Taste Function

Chemosensory perception, 2015-06, Vol.8 (1), p.11-18

2015

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Flavor science in the context of research on electronic cigarettes

Frontiers in neuroscience, 2022-07, Vol.16

2022

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Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

Nutrients, 2024-04, Vol.16 (9), p.1357

2024

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Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Journal of dairy science, 2017-07, Vol.100 (7), p.5217-5227

2017

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Discrimination of Isointense Bitter Stimuli in a Beer Model System

Nutrients, 2020-05, Vol.12 (6), p.1560

2020

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Effects of Sweet-Liking on Body Composition Depend on Age and Lifestyle: A Challenge to the Simple Sweet-Liking-Obesity Hypothesis

Nutrients, 2020-09, Vol.12 (9), p.2702

2020

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Self-Reported Olfactory Dysfunction and Diet Quality: Findings from the 2011-2014 National Health and Nutrition Examination Survey (NHANES)

Nutrients, 2021-12, Vol.13 (12), p.4561

2021

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Design aspects of vaginal applicators that influence acceptance among target users

Scientific reports, 2021-05, Vol.11 (1), p.9802-9802, Article 9802

2021

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Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables

Appetite, 2018-07, Vol.126, p.90-101

2018

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Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives

Philosophical transactions of the Royal Society of London. Series B. Biological sciences, 2006-07, Vol.361 (1471), p.1137

2006

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Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

Nutrients, 2020-08, Vol.12 (9), p.2522

2020

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Fat, protein, and temperature each contribute to reductions in capsaicin oral burn

Journal of food science, 2024-08, Vol.89 (8), p.5091-5100

2024

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Herbs and spices increase liking and preference for vegetables among rural high school students

Food quality and preference, 2018-09, Vol.68, p.125-134

2018

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Personality factors predict spicy food liking and intake

Bitter and sweet tasting molecules: It's complicated

Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6

Learned color taste associations in a repeated brief exposure paradigm

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

Associations between chronic cigarette smoking and taste function: Results from the 2013–2014 national health and nutrition examination survey

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness

Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria

Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli

Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task

Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans

Relationships Between Common Measurements of Taste Function

Flavor science in the context of research on electronic cigarettes

Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Discrimination of Isointense Bitter Stimuli in a Beer Model System

Effects of Sweet-Liking on Body Composition Depend on Age and Lifestyle: A Challenge to the Simple Sweet-Liking-Obesity Hypothesis

Self-Reported Olfactory Dysfunction and Diet Quality: Findings from the 2011-2014 National Health and Nutrition Examination Survey (NHANES)

Design aspects of vaginal applicators that influence acceptance among target users

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables

Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives

Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

Fat, protein, and temperature each contribute to reductions in capsaicin oral burn

Herbs and spices increase liking and preference for vegetables among rural high school students

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