Supertasting, earaches and head injury: Genetics and pathology alter our taste worlds

Author:

Bartoshuk L.M.,Duffy V.B.,Reed D.,Williams A.

Publisher

Elsevier BV

Subject

Behavioral Neuroscience,Cognitive Neuroscience,Neuropsychology and Physiological Psychology

Reference64 articles.

1. Taste thresholds of further eighteen compounds and their correlation with P.T.C. thresholds;Barnicot;Ann. Eugen.,1951

2. The psychophysics of taste;Bartoshuk;Am. J. Clin. Nutr.,1978

3. Bitter taste of saccharin: related to the genetic ability to taste the bitter substance 6-n-propylthiouracil (PROP);Bartoshuk;Science,1979

4. The biological basis of food perception and acceptance;Bartoshuk;Food Qual. Pref.,1993

5. Genetic and pathological taste variation: what can we learn from animal models and human disease?;Bartoshuk,1993

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