1. Principles of sensory evaluation of food;Amerine,1965
2. Wines: Their sensory evaluation;Amerine,1976
3. Specific anosmia and the concept of primary odors;Amoore;Chemical Senses Flavor,1977
4. Taste-aroma interaction in model wines: Effect of training and expertise;Arvisenet;Food Quality and Preference,2016
5. Effect of endogenous attention on detection of weak gustatory and olfactory flavors;Ashkenazi;Perception & Psychophysics,2004