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Results: 1 to 20 of 61

PubMed Links for Books (Select 2910258)

1.

The taste of carbonation.

Chandrashekar J, Yarmolinsky D, von Buchholtz L, Oka Y, Sly W, Ryba NJ, Zuker CS.

Science. 2009 Oct 16;326(5951):443-5. doi: 10.1126/science.1174601.

2.

Grape expectations: the role of cognitive influences in color-flavor interactions.

Shankar MU, Levitan CA, Spence C.

Conscious Cogn. 2010 Mar;19(1):380-90. doi: 10.1016/j.concog.2009.08.008. Epub 2009 Oct 13. Review.

PMID:
19828330
3.

Olfactory discrimination: when vision matters?

Demattè ML, Sanabria D, Spence C.

Chem Senses. 2009 Feb;34(2):103-9. doi: 10.1093/chemse/bjn055. Epub 2008 Sep 15.

4.

Birth of a new breed of supertaster.

Reed DR.

Chem Senses. 2008 Jul;33(6):489-91. doi: 10.1093/chemse/bjn031. Epub 2008 Jun 18. No abstract available.

5.

The effect of appropriate and inappropriate stimulus color on odor discrimination.

Stevenson RJ, Oaten M.

Percept Psychophys. 2008 May;70(4):640-6.

PMID:
18556925
6.

Separable substrates for anticipatory and consummatory food chemosensation.

Small DM, Veldhuizen MG, Felsted J, Mak YE, McGlone F.

Neuron. 2008 Mar 13;57(5):786-97. doi: 10.1016/j.neuron.2008.01.021.

7.

Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.

Levitan CA, Zampini M, Li R, Spence C.

Chem Senses. 2008 Jun;33(5):415-23. doi: 10.1093/chemse/bjn008. Epub 2008 Feb 28.

8.

The multisensory perception of flavor.

Auvray M, Spence C.

Conscious Cogn. 2008 Sep;17(3):1016-31. Epub 2007 Aug 3.

PMID:
17689100
9.

Olfactory-induced synesthesias: a review and model.

Stevenson RJ, Tomiczek C.

Psychol Bull. 2007 Mar;133(2):294-309. Review.

PMID:
17338601
10.

Chemosensory cross-modal stroop effects: congruent odors facilitate taste identification.

White TL, Prescott J.

Chem Senses. 2007 May;32(4):337-41. Epub 2007 Feb 16.

11.
12.

Variation in oral sensation: implications for diet and health.

Duffy VB.

Curr Opin Gastroenterol. 2007 Mar;23(2):171-7. Review.

PMID:
17268246
13.
14.

Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert.

Bult JH, de Wijk RA, Hummel T.

Neurosci Lett. 2007 Jan 3;411(1):6-10. Epub 2006 Nov 15.

PMID:
17110032
15.

The neurocognitive bases of human multimodal food perception: sensory integration.

Verhagen JV, Engelen L.

Neurosci Biobehav Rev. 2006;30(5):613-50. Epub 2006 Feb 2. Review.

PMID:
16457886
16.

Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity.

Koza BJ, Cilmi A, Dolese M, Zellner DA.

Chem Senses. 2005 Oct;30(8):643-9. Epub 2005 Sep 1.

17.

Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans.

Small DM, Gerber JC, Mak YE, Hummel T.

Neuron. 2005 Aug 18;47(4):593-605.

18.

Odor/taste integration and the perception of flavor.

Small DM, Prescott J.

Exp Brain Res. 2005 Oct;166(3-4):345-57. Epub 2005 Jul 19. Review.

PMID:
16028032
19.

The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception.

Bufe B, Breslin PA, Kuhn C, Reed DR, Tharp CD, Slack JP, Kim UK, Drayna D, Meyerhof W.

Curr Biol. 2005 Feb 22;15(4):322-7.

20.

Color of scents: chromatic stimuli modulate odor responses in the human brain.

Osterbauer RA, Matthews PM, Jenkinson M, Beckmann CF, Hansen PC, Calvert GA.

J Neurophysiol. 2005 Jun;93(6):3434-41. Epub 2005 Feb 2.

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