1. Aydin S. A comparison of ghrelin, glucose, alphaamylase and protein levels in saliva from diabetics. J. Biochem. Mol. Biol. 40, (2007)29–35.
2. Bartoshuk L.M. Chemical sensation: taste. In: R.L. Pollack en E. Kravitz, (eds). Nutrition on oral Health and Disease. Lea and Febiger, Philadelphia, 1985, pp 53–67.
3. Beidler L.M. Taste. In: H. Autrum, et al, (eds). Handbook of Sensory Physiology, Vol. IV. Chemical Senses, part 2. Springer Verlag, Heidelberg, 1971.
4. Beidler L.M. Biophysics and chemistry of taste. In: Handbook of Perception. Vol. VIA. Acad. Press Inc., 1978, pp 21–49.
5. Benatru I., P. Terraux, A. Cherasse, G. Couvreur, M. Giroud en T. Moreau. Gustatory disorders during multiple sclerosis relapse. Revue Neurologique 159, (2003)287–292.