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Impact of bitter tastant sub-qualities on retronasal coffee aroma perception

PloS one, 2019-10, Vol.14 (10), p.e0223280-e0223280

2019

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Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee

Molecules (Basel, Switzerland), 2022-03, Vol.27 (7), p.2120

2022

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Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1331

2022

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Psychophysical evaluation of a sanshool derivative (alkylamide) and the elucidation of mechanisms subserving tingle

PloS one, 2010-03, Vol.5 (3), p.e9520-e9520

2010

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Dorsal horn neurons expressing NK-1 receptors mediate scratching in rats

Neuroreport, 2010-03, Vol.21 (4), p.303-308

2010

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Modulation of Bitter Taste Perception by a Small Molecule hTAS2R Antagonist

Current biology, 2010-06, Vol.20 (12), p.1104-1109

2010

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Effects of gustatory nerve transection and/or ovariectomy on oral capsaicin avoidance in rats

Pain (Amsterdam), 2014-04, Vol.155 (4), p.814-820

2014

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Naturally occurring hypothermia is more advantageous than fever in severe forms of lipopolysaccharide- and Escherichia coli-induced systemic inflammation

American journal of physiology. Regulatory, integrative and comparative physiology, 2012-06, Vol.302 (12), p.R1372-R1383

2012

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The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

Food quality and preference, 2017-04, Vol.57, p.114-125

2017

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Association between Common Variation in Genes Encoding Sweet Taste Signaling Components and Human Sucrose Perception

Chemical senses, 2010-09, Vol.35 (7), p.579-592

2010

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Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testing

Food research international, 2019-03, Vol.117, p.19-29

2019

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Neural correlates of the food/non-food visual distinction

Biological psychology, 2016-03, Vol.115, p.35-42

2016

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Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception

Chemical senses, 2017-09, Vol.42 (7), p.525-535

2017

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A tingling sanshool derivative excites primary sensory neurons and elicits nocifensive behavior in rats

Journal of neurophysiology, 2011-04, Vol.105 (4), p.1701-1710

2011

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Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee

Food chemistry, 2022-11, Vol.395, p.133555-133555, Article 133555

2022

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When considering whether to waste food, consumers focus attention on food label dates rather than phrases

Waste management (Elmsford), 2023-08, Vol.168, p.230-234

2023

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Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density

Experimental brain research, 2017-09, Vol.235 (9), p.2679-2688

2017

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The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity

Chemical senses, 2024-01, Vol.49

2024

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Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking

Food chemistry, 2021-12, Vol.364, p.130362-130362, Article 130362

2021

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Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate

Food research international, 2022-11, Vol.161, p.111786-111786, Article 111786

2022

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Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar

Food quality and preference, 2019-09, Vol.76, p.100-108

2019

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Chemogenic Subqualities of Mouthfeel

Chemical senses, 2019-05, Vol.44 (5), p.281-288

2019

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A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking

Journal of food science, 2017-03, Vol.82 (3), p.825-833

2017

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Application of the Engagement Questionnaire (EQ) to compare methodological differences in sensory and consumer testing

Food research international, 2021-02, Vol.140, p.110083-110083, Article 110083

2021

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Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation

Food research international, 2023-10, Vol.172, p.113167-113167, Article 113167

2023

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Impact of bitter tastant sub-qualities on retronasal coffee aroma perception

Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Psychophysical evaluation of a sanshool derivative (alkylamide) and the elucidation of mechanisms subserving tingle

Dorsal horn neurons expressing NK-1 receptors mediate scratching in rats

Modulation of Bitter Taste Perception by a Small Molecule hTAS2R Antagonist

Effects of gustatory nerve transection and/or ovariectomy on oral capsaicin avoidance in rats

Naturally occurring hypothermia is more advantageous than fever in severe forms of lipopolysaccharide- and Escherichia coli-induced systemic inflammation

The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

Association between Common Variation in Genes Encoding Sweet Taste Signaling Components and Human Sucrose Perception

Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testing

Neural correlates of the food/non-food visual distinction

Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception

A tingling sanshool derivative excites primary sensory neurons and elicits nocifensive behavior in rats

Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee

When considering whether to waste food, consumers focus attention on food label dates rather than phrases

Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density

The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity

Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking

Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate

Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar

Chemogenic Subqualities of Mouthfeel

A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking

Application of the Engagement Questionnaire (EQ) to compare methodological differences in sensory and consumer testing

Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation

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