1. Use of Teflon bags to deliver constant concentrations of odorous compounds;Atanasova,2003
2. Qualitative and quantitative study of the mixture of two odorous compounds of wine;Atanasova,2003
3. Atanasova, B., Thomas-Danguin, T., Chabanet, C., Langlois, D., Nicklaus, S., & Etiévant, P. (submitted for publication). Perceptual interactions in odour mixtures: odour quality of binary mixtures of woody and fruity odorants of wine
4. Perceptual interactions between fruity and woody notes of wine;Atanasova;Flavour and Fragrance Journal,2004
5. Taste mixtures: Is mixture suppression related to compression?;Bartoshuk;Physiology and Behavior,1975