Linda Bartoshuk
Linda Bartoshuk
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Cited by
Cited by
PTC/PROP tasting: anatomy, psychophysics, and sex effects
LM Bartoshuk, VB Duffy, IJ Miller
Physiology & behavior 56 (6), 1165-1171, 1994
Sensation & perception
JM Wolfe, KR Kluender, DM Levi, LM Bartoshuk, RS Herz, RL Klatzky, ...
Sinauer, 2006
Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception
LM Bartoshuk
Chemical senses 25 (4), 447-460, 2000
Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching
LM Bartoshuk, VB Duffy, BG Green, HJ Hoffman, CW Ko, LA Lucchina, ...
Physiology & behavior 82 (1), 109-114, 2004
Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake
ME Dinehart, JE Hayes, LM Bartoshuk, SL Lanier, VB Duffy
Physiology & Behavior 87 (2), 304-313, 2006
The psychophysics of taste
LM Bartoshuk
The American Journal of Clinical Nutrition 31 (6), 1068-1077, 1978
Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives
LM Bartoshuk, VB Duffy, JE Hayes, HR Moskowitz, DJ Snyder
Philosophical Transactions of the Royal Society B: Biological Sciences 361 …, 2006
Bitter Receptor Gene (TAS2R38), 6‐n‐Propylthiouracil (PROP) Bitterness and Alcohol Intake
VB Duffy, AC Davidson, JR Kidd, KK Kidd, WC Speed, AJ Pakstis, ...
Alcoholism: Clinical and Experimental Research 28 (11), 1629-1637, 2004
Food acceptance and genetic variation in taste
VB Duffy, LM Bartoshuk
Journal of the American Dietetic Association 100 (6), 647-655, 2000
Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil
LM Bartoshuk
Science 205 (4409), 934-935, 1979
Taste mixtures: is mixture suppression related to compression?
LM Bartoshuk
Physiology & Behavior 14 (5), 643-649, 1975
Mutual action of taste and olfaction.
C Murphy, WS Cain, LM Bartoshuk
Sensory processes, 1977
Supertasting and PROP bitterness depends on more than the TAS2R38 gene
JE Hayes, LM Bartoshuk, JR Kidd, VB Duffy
Chemical senses 33 (3), 255-265, 2008
Labeled scales (eg, category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste
LM Bartoshuk, VB Duffy, K Fast, BG Green, J Prutkin, DJ Snyder
Food Quality and Preference 14 (2), 125-138, 2003
Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP).
JA Anliker, L Bartoshuk, AM Ferris, LD Hooks
The American journal of clinical nutrition 54 (2), 316-320, 1991
The chemical interactions underlying tomato flavor preferences
D Tieman, P Bliss, LM McIntyre, A Blandon-Ubeda, D Bies, AZ Odabasi, ...
Current Biology 22 (11), 1035-1039, 2012
The biological basis of food perception and acceptance
LM Bartoshuk
Food Quality and Preference 4 (1-2), 21-32, 1993
Taste and aging
LM Bartoshuk, B Rifkin, LE Marks, P Bars
Journal of Gerontology 41 (1), 51-57, 1986
Genetic variation and inferences about perceived taste intensity in mice and men
J Prutkin, VB Duffy, L Etter, K Fast, E Gardner, LA Lucchina, DJ Snyder, ...
Physiology & behavior 69 (1-2), 161-173, 2000
Capsaicin desensitization and recovery on the human tongue
T Karrer, L Bartoshuk
Physiology & behavior 49 (4), 757-764, 1991
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