Biblio
“Consumers report preferences when they should not: A cross-cultural study”, Journal of Sensory Studies, vol. 18, pp. 487–516, 2003.
, “Metallic taste and retronasal smell”, Chemical Senses, vol. 29, pp. 25–33, 2004.
, “Oral sensations from iron and copper sulfate”, Physiology & behavior, vol. 85, pp. 308–313, 2005.
, “Qualitative differences of divalent salts: multidimensional scaling and cluster analysis”, Chemical senses, vol. 30, pp. 719–726, 2005.
, “Detection thresholds and taste qualities of iron salts”, Food quality and preference, vol. 17, pp. 513–521, 2006.
, “The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity”, Chemical senses, vol. 32, pp. 31–39, 2006.
, “Tactile interaction with taste localization: influence of gustatory quality and intensity”, Chemical senses, vol. 33, pp. 137–143, 2007.
, “Measures of individual differences in taste and creaminess perception”, Chemical senses, vol. 33, pp. 493–501, 2008.
, “Derivation and evaluation of a labeled hedonic scale”, Chemical senses, vol. 34, pp. 739–751, 2009.
, “Evaluation of the labeled hedonic scale under different experimental conditions”, Food quality and preference, vol. 21, pp. 521–530, 2010.
, “Potential mechanisms of retronasal odor referral to the mouth”, Chemical Senses, vol. 36, pp. 283–289, 2010.
, “Taste mixture interactions: suppression, additivity, and the predominance of sweetness”, Physiology & behavior, vol. 101, pp. 731–737, 2010.
, “Enhancement of retronasal odors by taste”, Chemical senses, vol. 37, pp. 77–86, 2011.
, “Hedonic scaling: A review of methods and theory”, Food quality and preference, vol. 22, pp. 733–747, 2011.
, “The role of congruency in retronasal odor referral to the mouth”, Chemical senses, vol. 37, pp. 515–522, 2012.
, “Effects of stimulus intensity on odor enhancement by taste”, Chemosensory Perception, vol. 6, pp. 1–7, 2013.
, “Retronasal olfaction in vegetable liking and disliking.”, Chem Senses, vol. 38, no. 1, pp. 45-55, 2013.
, “Evidence of terroir in milk sourcing and its influence on Cheddar cheese.”, J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
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