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Coldwell SE, Mennella JA, Duffy VB, et al. (2013) Gustation assessment using the NIH Toolbox. Neurology. 80: S20-4
Peyrot des Gachons C, Beauchamp GK, Stern RM, et al. (2011) Bitter taste induces nausea. Current Biology : Cb. 21: R247-8
Peyrot des Gachons C, Uchida K, Bryant B, et al. (2011) Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal. The Journal of Neuroscience : the Official Journal of the Society For Neuroscience. 31: 999-1009
des Gachons CP, Beauchamp GK, Breslin PA. (2009) The genetics of bitterness and pungency detection and its impact on phytonutrient evaluation. Annals of the New York Academy of Sciences. 1170: 140-4
Cicerale S, Breslin PA, Beauchamp GK, et al. (2009) Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils. Chemical Senses. 34: 333-9
Smith AB, Han Q, Breslin PA, et al. (2005) Synthesis and assignment of absolute configuration of (-)-oleocanthal: a potent, naturally occurring non-steroidal anti-inflammatory and anti-oxidant agent derived from extra virgin olive oils. Organic Letters. 7: 5075-8
Beauchamp GK, Keast RS, Morel D, et al. (2005) Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature. 437: 45-6
Delwiche JF, Buletic Z, Breslin PAS. (2002) Clustering bitter compounds via individual sensitivity differences: Evidence supporting multiple receptor - Transduction mechanisms Acs Symposium Series. 825: 65-77
Delwiche JF, Buletic Z, Breslin PA. (2001) Relationship of papillae number to bitter intensity of quinine and PROP within and between individuals. Physiology & Behavior. 74: 329-37
Delwiche JF, Buletic Z, Breslin PA. (2001) Covariation in individuals' sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms. Perception & Psychophysics. 63: 761-76