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Jeannine Delwiche, PhD - Publications

Affiliations: 
Firmenich 
Area:
Psychophysics, Sensory Science
Website:
http://www.tastingscience.info/delwiche.htm
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8 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
2002 Delwiche JF, Buletic Z, Breslin PAS. Clustering bitter compounds via individual sensitivity differences: Evidence supporting multiple receptor - Transduction mechanisms Acs Symposium Series. 825: 65-77.  0.463
2001 Delwiche JF, Buletic Z, Breslin PA. Relationship of papillae number to bitter intensity of quinine and PROP within and between individuals. Physiology & Behavior. 74: 329-37. PMID 11714496 DOI: 10.1016/S0031-9384(01)00568-6  0.492
2001 Delwiche JF, Buletic Z, Breslin PA. Covariation in individuals' sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms. Perception & Psychophysics. 63: 761-76. PMID 11521845  0.502
2000 Delwiche JF, Lera MF, Breslin PA. Selective removal of a target stimulus localized by taste in humans. Chemical Senses. 25: 181-7. PMID 10781025  0.468
1999 Delwiche JF, Halpern BP, Desimone JA. Anion size of sodium salts and simple taste reaction times. Physiology & Behavior. 66: 27-32. PMID 10222469 DOI: 10.1016/S0031-9384(98)00273-X  0.52
1996 Delwiche J, O'Mahony M. Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: use of signal detection measures with continuous monitoring of the oral environment. Physiology & Behavior. 59: 605-11. PMID 8778841 DOI: 10.1016/0031-9384(95)02120-5  0.302
1996 Delwiche JF, Halpern BP, Lee MY. A comparison of tip of the tongue and sip and spit screening procedures Food Quality and Preference. 7: 293-297. DOI: 10.1016/S0950-3293(96)00008-0  0.504
1996 Delwiche J, O'Mahony M. Flavour discrimination: An extension of thurstonian 'paradoxes' to the Tetrad method Food Quality and Preference. 7: 1-5. DOI: 10.1016/0950-3293(95)00031-3  0.318
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