Barry G. Green, Ph.D. - Publications

Affiliations: 
The John B. Pierce Laboratory, New Haven, CT, United States 
Area:
taste, chemesthesis, flavor, temperature, touch, pain
Website:
http://jbpierce.org/barry-green-phd-director/

103 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Nachtigal D, Green BG. Sweet thermal taste: Perceptual characteristics in water and dependence on TAS1R2/TAS1R3. Chemical Senses. PMID 32072157 DOI: 10.1093/Chemse/Bjaa009  0.52
2018 Nachtigal D, Andrew K, Green BG. Selective effects of temperature on the sensory irritation but not taste of NaCl and citric acid. Chemical Senses. PMID 30418541 DOI: 10.1093/Chemse/Bjy072  0.52
2017 Alvarado C, Nachtigal D, Slack JP, Green BG. Differential modulation of the lactisole 'Sweet Water Taste' by sweeteners. Plos One. 12: e0180787. PMID 28700634 DOI: 10.1371/Journal.Pone.0180787  0.52
2016 Green BG, Alvarado C, Andrew K, Nachtigal D. The Effect of Temperature on Umami Taste. Chemical Senses. PMID 27102813 DOI: 10.1093/Chemse/Bjw058  1
2016 Rosbrook K, Green BG. Sensory effects of menthol and nicotine in an E-cigarette. Nicotine & Tobacco Research : Official Journal of the Society For Research On Nicotine and Tobacco. PMID 26783293 DOI: 10.1093/Ntr/Ntw019  1
2015 Green BG, Nachtigal D. Temperature Affects Human Sweet Taste via At Least Two Mechanisms. Chemical Senses. 40: 391-9. PMID 25963040 DOI: 10.1093/Chemse/Bjv021  1
2014 Geha P, Dearaujo I, Green B, Small DM. Decreased food pleasure and disrupted satiety signals in chronic low back pain. Pain. 155: 712-22. PMID 24384160 DOI: 10.1016/J.Pain.2013.12.027  1
2013 Green BG. In pursuit of taste phenotypes. Chemical Senses. 38: 289-92. PMID 23429242 DOI: 10.1093/Chemse/Bjt007  1
2013 Small DM, Veldhuizen MG, Green B. Sensory neuroscience: taste responses in primary olfactory cortex. Current Biology : Cb. 23: R157-9. PMID 23428327 DOI: 10.1016/J.Cub.2012.12.036  1
2012 Green BG, Nachtigal D. Somatosensory factors in taste perception: effects of active tasting and solution temperature. Physiology & Behavior. 107: 488-95. PMID 22609629 DOI: 10.1016/J.Physbeh.2012.05.010  1
2012 Green BG. Chemesthesis and the chemical senses as components of a "chemofensor complex". Chemical Senses. 37: 201-6. PMID 22210122 DOI: 10.1093/Chemse/Bjr119  1
2012 Green BG, Nachtigal D, Hammond S, Lim J. Enhancement of retronasal odors by taste. Chemical Senses. 37: 77-86. PMID 21798851 DOI: 10.1093/Chemse/Bjr068  1
2011 Sikand P, Shimada SG, Green BG, LaMotte RH. Sensory responses to injection and punctate application of capsaicin and histamine to the skin. Pain. 152: 2485-94. PMID 21802851 DOI: 10.1016/J.Pain.2011.06.001  1
2011 Leder SB, Suiter DM, Green BG. Silent aspiration risk is volume-dependent. Dysphagia. 26: 304-9. PMID 21063732 DOI: 10.1007/S00455-010-9312-2  1
2010 Green BG, Lim J, Osterhoff F, Blacher K, Nachtigal D. Taste mixture interactions: suppression, additivity, and the predominance of sweetness. Physiology & Behavior. 101: 731-7. PMID 20800076 DOI: 10.1016/J.Physbeh.2010.08.013  1
2010 Rudenga K, Green B, Nachtigal D, Small DM. Evidence for an integrated oral sensory module in the human anterior ventral insula. Chemical Senses. 35: 693-703. PMID 20595201 DOI: 10.1093/Chemse/Bjq068  1
2010 Green BG, Akirav C. Threshold and rate sensitivity of low-threshold thermal nociception. The European Journal of Neuroscience. 31: 1637-45. PMID 20525076 DOI: 10.1111/J.1460-9568.2010.07201.X  1
2009 Lim J, Wood A, Green BG. Derivation and evaluation of a labeled hedonic scale. Chemical Senses. 34: 739-51. PMID 19833660 DOI: 10.1093/Chemse/Bjp054  1
2009 Green BG. Temperature perception on the hand during static versus dynamic contact with a surface. Attention, Perception & Psychophysics. 71: 1185-96. PMID 19525547 DOI: 10.3758/App.71.5.1185  1
2009 Sikand P, Shimada SG, Green BG, LaMotte RH. Similar itch and nociceptive sensations evoked by punctate cutaneous application of capsaicin, histamine and cowhage. Pain. 144: 66-75. PMID 19423224 DOI: 10.1016/J.Pain.2009.03.001  1
2009 LaMotte RH, Shimada SG, Green BG, Zelterman D. Pruritic and nociceptive sensations and dysesthesias from a spicule of cowhage. Journal of Neurophysiology. 101: 1430-43. PMID 19144738 DOI: 10.1152/Jn.91268.2008  1
2008 Friedman RM, Hester KD, Green BG, LaMotte RH. Magnitude estimation of softness. Experimental Brain Research. 191: 133-42. PMID 18679665 DOI: 10.1007/S00221-008-1507-5  1
2008 Lim J, Urban L, Green BG. Measures of individual differences in taste and creaminess perception. Chemical Senses. 33: 493-501. PMID 18453638 DOI: 10.1093/Chemse/Bjn016  1
2008 Green BG, Roman C, Schoen K, Collins H. Nociceptive sensations evoked from 'spots' in the skin by mild cooling and heating. Pain. 135: 196-208. PMID 18194841 DOI: 10.1016/J.Pain.2007.11.013  1
2008 Lim J, Green BG. Tactile interaction with taste localization: influence of gustatory quality and intensity. Chemical Senses. 33: 137-43. PMID 17962229 DOI: 10.1093/Chemse/Bjm070  1
2007 Green BG, Akirav C. Individual differences in temperature perception: evidence of common processing of sensation intensity of warmth and cold. Somatosensory & Motor Research. 24: 71-84. PMID 17558924 DOI: 10.1080/08990220701388117  1
2007 Green BG, Schoen KL. Thermal and nociceptive sensations from menthol and their suppression by dynamic contact. Behavioural Brain Research. 176: 284-91. PMID 17092576 DOI: 10.1016/J.Bbr.2006.10.013  1
2007 Lim J, Green BG. The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chemical Senses. 32: 31-9. PMID 17023521 DOI: 10.1093/Chemse/Bjl033  1
2005 Green BG, Alvarez-Reeves M, George P, Akirav C. Chemesthesis and taste: evidence of independent processing of sensation intensity. Physiology & Behavior. 86: 526-37. PMID 16199067 DOI: 10.1016/J.Physbeh.2005.08.038  1
2005 Green BG, Schoen KL. Evidence that tactile stimulation inhibits nociceptive sensations produced by innocuous contact cooling. Behavioural Brain Research. 162: 90-8. PMID 15922069 DOI: 10.1016/J.Bbr.2005.03.015  1
2005 Green BG. Lingual heat and cold sensitivity following exposure to capsaicin or menthol. Chemical Senses. 30: i201-2. PMID 15738114 DOI: 10.1093/Chemse/Bjh184  1
2004 Green BG. Temperature perception and nociception. Journal of Neurobiology. 61: 13-29. PMID 15362150 DOI: 10.1002/Neu.20081  1
2004 Green BG, George P. 'Thermal taste' predicts higher responsiveness to chemical taste and flavor. Chemical Senses. 29: 617-28. PMID 15337686 DOI: 10.1093/Chemse/Bjh065  1
2004 Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Marks LE, Snyder DJ, Weiffenbach JM. Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching. Physiology & Behavior. 82: 109-14. PMID 15234598 DOI: 10.1016/J.Physbeh.2004.02.033  1
2004 Green BG, Hayes JE. Individual differences in perception of bitterness from capsaicin, piperine and zingerone. Chemical Senses. 29: 53-60. PMID 14752040 DOI: 10.1093/Chemse/Bjh005  1
2003 Stevens JC, Alvarez-Reeves M, Dipietro L, Mack GW, Green BG. Decline of tactile acuity in aging: a study of body site, blood flow, and lifetime habits of smoking and physical activity. Somatosensory & Motor Research. 20: 271-9. PMID 14675966 DOI: 10.1080/08990220310001622997  1
2003 Green BG, Hayes JE. Capsaicin as a probe of the relationship between bitter taste and chemesthesis. Physiology & Behavior. 79: 811-21. PMID 12954427 DOI: 10.1016/S0031-9384(03)00213-0  1
2003 Green BG, Pope JV. Innocuous cooling can produce nociceptive sensations that are inhibited during dynamic mechanical contact. Experimental Brain Research. 148: 290-9. PMID 12541140 DOI: 10.1007/S00221-002-1280-9  1
2003 Green BG, Schullery MT. Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves. Chemical Senses. 28: 45-55. PMID 12502523 DOI: 10.1093/Chemse/28.1.45  1
2003 Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin J, Snyder DJ. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: What we have learned from genetic variation in taste Food Quality and Preference. 14: 125-138. DOI: 10.1016/S0950-3293(02)00077-0  1
2003 Green BG. Studying taste as a cutaneous sense Food Quality and Preference. 14: 99-109. DOI: 10.1016/S0950-3293(02)00071-X  1
2002 Green BG. Synthetic heat at mild temperatures. Somatosensory & Motor Research. 19: 130-8. PMID 12088387 DOI: 10.1080/08990220220220131524  1
2001 Green BG, Zaharchuk R. Spatial variation in sensitivity as a factor in measurements of spatial summation of warmth and cold. Somatosensory & Motor Research. 18: 181-90. PMID 11562081 DOI: 10.1080/01421590120072178  1
2001 Breslin PA, Gingrich TN, Green BG. Ibuprofen as a chemesthetic stimulus: evidence of a novel mechanism of throat irritation. Chemical Senses. 26: 55-65. PMID 11124216 DOI: 10.1093/Chemse/26.1.55  1
2000 Green BG. Measurement of sensory irritation of the skin. American Journal of Contact Dermatitis : Official Journal of the American Contact Dermatitis Society. 11: 170-80. PMID 11012006 DOI: 10.1053/Ajcd.2000.7185  1
2000 Green BG, McAuliffe BL. Menthol desensitization of capsaicin irritation. Evidence of a short-term anti-nociceptive effect. Physiology & Behavior. 68: 631-9. PMID 10764892 DOI: 10.1016/S0031-9384(99)00221-8  1
2000 Cruz A, Green BG. Thermal stimulation of taste. Nature. 403: 889-92. PMID 10706285 DOI: 10.1038/35002581  1
1998 Green BG. Capsaicin desensitization and stimulus-induced recovery on facial compared to lingual skin. Physiology & Behavior. 65: 517-23. PMID 9877419 DOI: 10.1016/S0031-9384(98)00202-9  1
1998 Green BG, Cruz A. "Warmth-insensitive fields": evidence of sparse and irregular innervation of human skin by the warmth sense. Somatosensory & Motor Research. 15: 269-75. PMID 9875545 DOI: 10.1080/08990229870682  1
1998 Green BG, Rentmeister-Bryant H. Temporal characteristics of capsaicin desensitization and stimulus-induced recovery in the oral cavity. Physiology & Behavior. 65: 141-9. PMID 9811376 DOI: 10.1016/S0031-9384(98)00162-0  1
1997 Rentmeister-Bryant H, Green BG. Perceived irritation during ingestion of capsaicin or piperine: comparison of trigeminal and non-trigeminal areas. Chemical Senses. 22: 257-66. PMID 9218138 DOI: 10.1093/Chemse/22.3.257  1
1996 Green BG. Rapid recovery from capsaicin desensitization during recurrent stimulation. Pain. 68: 245-53. PMID 9121811 DOI: 10.1016/S0304-3959(96)03211-3  1
1996 Cliff MA, Green BG. Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences. Physiology & Behavior. 59: 487-94. PMID 8700951 DOI: 10.1016/0031-9384(95)02089-6  1
1996 Green BG, Dalton P, Cowart B, Shaffer G, Rankin K, Higgins J. Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell. Chemical Senses. 21: 323-34. PMID 8670711 DOI: 10.1093/Chemse/21.3.323  1
1996 Green BG. Regional and individual differences in cutaneous sensitivity to chemical irritants: Capsaicin and menthol Journal of Toxicology - Cutaneous and Ocular Toxicology. 15: 277-295. DOI: 10.3109/15569529609048881  1
1996 Green BG. Chemesthesis: Pungency as a component of flavor Trends in Food Science and Technology. 7: 415-420. DOI: 10.1016/S0924-2244(96)10043-1  1
1995 Green BG, Bluth J. Measuring the chemosensory irritability of human skin Cutaneous and Ocular Toxicology. 14: 23-48. DOI: 10.3109/15569529509057664  1
1994 Cliff MA, Green BG. Sensory irritation and coolness produced by menthol: evidence for selective desensitization of irritation. Physiology & Behavior. 56: 1021-9. PMID 7824566 DOI: 10.1016/0031-9384(94)90338-7  1
1993 Green BG. Evidence that removal of capsaicin accelerates desensitization on the tongue. Neuroscience Letters. 150: 44-8. PMID 8469401 DOI: 10.1016/0304-3940(93)90104-S  1
1993 Green BG, Shaffer GS. The sensory response to capsaicin during repeated topical exposures: differential effects on sensations of itching and pungency. Pain. 53: 323-34. PMID 8351161 DOI: 10.1016/0304-3959(93)90228-H  1
1993 Green BG. Oral astringency: a tactile component of flavor. Acta Psychologica. 84: 119-25. PMID 8237452 DOI: 10.1016/0001-6918(93)90078-6  1
1993 Green BG, Shaffer GS, Gilmore MM. Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties Chemical Senses. 18: 683-702. DOI: 10.1093/Chemse/18.6.683  1
1993 Breslin PAS, Gilmore MM, Beauchamp GK, Green BG. Psychophysical evidence that oral astringency is a tactile sensation Chemical Senses. 18: 405-417. DOI: 10.1093/Chemse/18.4.405  1
1993 Gilmore MM, Green BG. Sensory irritation and taste produced by NaCl and citric acid: Effects of capsaicin desensitization Chemical Senses. 18: 257-272. DOI: 10.1093/Chemse/18.3.257  1
1992 Green BG. The sensory effects of l-menthol on human skin. Somatosensory & Motor Research. 9: 235-44. PMID 1414120 DOI: 10.3109/08990229209144774  1
1992 Green BG. The effects of temperature and concentration on the perceived intensity and quality of carbonation Chemical Senses. 17: 435-450. DOI: 10.1093/Chemse/17.4.435  1
1991 Green BG. Interactions between chemical and thermal cutaneous stimuli: inhibition (counterirritation) and integration. Somatosensory & Motor Research. 8: 301-12. PMID 1808974 DOI: 10.3109/08990229109144754  1
1991 Green BG. Temporal characteristics of capsaicin sensitization and desensitization on the tongue. Physiology & Behavior. 49: 501-5. PMID 1648242 DOI: 10.1016/0031-9384(91)90271-O  1
1991 Green BG. Capsaicin cross-desensitization on the tongue: Psychophysical evidence that oral chemical irritation is mediated by more than one sensory pathway Chemical Senses. 16: 675-689. DOI: 10.1093/Chemse/16.6.675  1
1990 Green BG. Sensory characteristics of camphor. The Journal of Investigative Dermatology. 94: 662-6. PMID 2324522 DOI: 10.1111/1523-1747.Ep12876242  1
1990 Green BG. Spatial summation of chemical irritation and itch produced by topical application of capsaicin. Perception & Psychophysics. 48: 12-8. PMID 2165586 DOI: 10.3758/Bf03205007  1
1990 Lyman BJ, Green BG. Oral astringency: Effects of repeated exposure and interactions with sweeteners Chemical Senses. 15: 151-164. DOI: 10.1093/Chemse/15.2.151  1
1989 Green BG, Flammer LJ. Localization of chemical stimulation: capsaicin on hairy skin. Somatosensory & Motor Research. 6: 553-66. PMID 2816203 DOI: 10.3109/08990228909144692  1
1989 Green BG. Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration. Neuroscience Letters. 107: 173-8. PMID 2616028 DOI: 10.1016/0304-3940(89)90812-4  1
1989 Green BG, Flammer LJ. Methyl salicylate as a cutaneous stimulus: a psychophysical analysis. Somatosensory & Motor Research. 6: 253-74. PMID 2543169 DOI: 10.3109/08990228909144676  1
1989 Green BG, Gelhard B. Salt as an oral irritant Chemical Senses. 14: 259-271. DOI: 10.1093/Chemse/14.2.259  1
1988 Green BG. Spatial and temporal factors in the perception of ethanol irritation on the tongue. Perception & Psychophysics. 44: 108-16. PMID 3405736 DOI: 10.3758/Bf03208702  1
1988 Green BG, Frankmann SP. The effect of cooling on the perception of carbohydrate and intensive sweeteners. Physiology & Behavior. 43: 515-9. PMID 3194473 DOI: 10.1016/0031-9384(88)90127-8  1
1988 Green BG, Flammer LJ. Capsaicin as a cutaneous stimulus: sensitivity and sensory qualities on hairy skin Chemical Senses. 13: 367-384. DOI: 10.1093/Chemse/13.3.367  1
1987 Green BG. The effect of cooling on the vibrotactile sensitivity of the tongue. Perception & Psychophysics. 42: 423-30. PMID 3696937 DOI: 10.3758/Bf03209749  1
1987 Green BG, Gelhard B. Perception of temperature on oral and facial skin. Somatosensory Research. 4: 191-200. PMID 3563197 DOI: 10.3109/07367228709144606  1
1987 Green BG. The sensitivity of the tongue to ethanol Annals of the New York Academy of Sciences. 510: 315-317. DOI: 10.1111/J.1749-6632.1987.Tb43541.X  1
1987 Frankmann SP, Green BG. Differential effects of cooling on the intensity of taste Annals of the New York Academy of Sciences. 510: 300-303. DOI: 10.1111/J.1749-6632.1987.Tb43536.X  1
1987 Green BG, Frankmann SP. The effect of cooling the tongue on the perceived intensity of taste Chemical Senses. 12: 609-619. DOI: 10.1093/Chemse/12.4.609  1
1986 Green BG. Menthol inhibits the perception of warmth. Physiology & Behavior. 38: 833-8. PMID 3823202 DOI: 10.1016/0031-9384(86)90050-8  1
1986 Green BG. Oral perception of the temperature of liquids. Perception & Psychophysics. 39: 19-24. PMID 3703657 DOI: 10.3758/Bf03207579  1
1986 Green BG. Sensory interactions between capsaicin and temperature in the oral cavity Chemical Senses. 11: 371-382. DOI: 10.1093/Chemse/11.3.371  1
1985 Green BG. Heat pain thresholds in the oral-facial region. Perception & Psychophysics. 38: 110-4. PMID 4088802 DOI: 10.3758/Bf03198847  1
1985 Green BG. Menthol modulates oral sensations of warmth and cold. Physiology & Behavior. 35: 427-34. PMID 4070414 DOI: 10.1016/0031-9384(85)90319-1  1
1985 Craig JC, Green BG, Rhodes RP. Ipsilateral versus bilateral placement of a tactile vocoder display. The Journal of the Acoustical Society of America. 77: 1266-8. PMID 3156906 DOI: 10.1121/1.392200  1
1984 Green BG. Thermal perception on lingual and labial skin. Perception & Psychophysics. 36: 209-20. PMID 6522212 DOI: 10.3758/Bf03206361  1
1983 Green BG, Craig JC, Pisoni DB. Vibrotactile communication of information about consonants: vowels mask consonants. Perception & Psychophysics. 33: 507-15. PMID 6622185 DOI: 10.3758/Bf03202931  1
1983 Green BG, Craig JC, Wilson AM, Pisoni DB, Rhodes RP. Vibrotactile identification of vowels. The Journal of the Acoustical Society of America. 73: 1766-78. PMID 6223059 DOI: 10.1121/1.389401  1
1982 Green BG. The perception of distance and location for dual tactile pressures. Perception & Psychophysics. 31: 315-23. PMID 7110884 DOI: 10.3758/Bf03202654  1
1982 Green BG, Craig JC. Vibrotactile perception of speech-derived stimuli International Journal of Rehabilitation Research. 5: 63-66. DOI: 10.1097/00004356-198203000-00010  1
1979 Green BG, Lederman SJ, Stevens JC. The effect of skin temperature on the perception of roughness. Sensory Processes. 3: 327-33. PMID 262784  1
1978 Green BG. Referred thermal sensations: warmth versus cold. Sensory Processes. 2: 220-30. PMID 749203  1
1978 Stevens JC, Green BG. Temperature-touch interaction: Weber's phenomenon revisited. Sensory Processes. 2: 206-9. PMID 749202  1
1977 Stevens JC, Green BG, Krimsley AS. Punctate pressure sensitivity: effects of skin temperature. Sensory Processes. 1: 238-43. PMID 887953  1
1977 Green BG. The effect of skin temperature on vibrotactile sensitivity Perception & Psychophysics. 21: 243-248. DOI: 10.3758/Bf03214234  1
1977 Green BG. Localization of thermal sensation: An illusion and synthetic heat Perception & Psychophysics. 22: 331-337. DOI: 10.3758/Bf03199698  1
1976 Green BG. Vibrotactile temporal summation: effect of frequency. Sensory Processes. 1: 138-49. PMID 1029083  1
1974 Green BG, Craig JC. The roles of vibration amplitude and static force Perception & Psychophysics. 16: 503-507. DOI: 10.3758/Bf03198578  1
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