| The impact of perceptual interactions on perceived flavor J Delwiche Food Quality and preference 15 (2), 137-146, 2004 | 742 | 2004 |
| You eat with your eyes first JF Delwiche Physiology & behavior 107 (4), 502-504, 2012 | 199 | 2012 |
| Covariation in individuals’ sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms JF Delwiche, Z Buletic, PAS Breslin Perception & psychophysics 63 (5), 761-776, 2001 | 165 | 2001 |
| Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum) AL Wszelaki, JF Delwiche, SD Walker, RE Liggett, JC Scheerens, ... Journal of the Science of Food and Agriculture 85 (5), 720-726, 2005 | 133 | 2005 |
| Relationship of papillae number to bitter intensity of quinine and PROP within and between individuals JF Delwiche, Z Buletic, PAS Breslin Physiology & Behavior 74 (3), 329-337, 2001 | 130 | 2001 |
| Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean AL Wszelaki, JF Delwiche, SD Walker, RE Liggett, SA Miller, ... Food quality and preference 16 (8), 651-658, 2005 | 102 | 2005 |
| Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: use of signal detection measures with continuous monitoring of the oral environment J Delwiche, M O'mahony Physiology & behavior 59 (4-5), 605-611, 1996 | 92 | 1996 |
| Are there ‘basic’tastes? J Delwiche Trends in Food Science & Technology 7 (12), 411-415, 1996 | 89 | 1996 |
| Cross‐modal additivity of taste and smell JF Delwiche, AL Heffelfinger Journal of Sensory Studies 20 (6), 512-525, 2005 | 87 | 2005 |
| Effects of the form of glasses on the perception of wine flavors: A study in untrained subjects T Hummel, JF Delwiche, C Schmidt, KB Hüttenbrink Appetite 41 (2), 197-202, 2003 | 82 | 2003 |
| Handbook of flavor characterization K Deibler, J Delwiche Marcel Dekker, 2003 | 80* | 2003 |
| Efficacy of various palate cleansers with representative foods CL Lucak, JF Delwiche Chemosensory perception 2, 32-39, 2009 | 63 | 2009 |
| Impact of flavor attributes on consumer liking of Swiss cheese RE Liggett, MA Drake, JF Delwiche Journal of dairy science 91 (2), 466-476, 2008 | 63 | 2008 |
| Flavour discrimination: An extension of thurstonian ‘Paradoxes’ to the tetrad method J Delwiche, M O'Mahony Food Quality and Preference 7 (1), 1-5, 1996 | 62 | 1996 |
| Influence of glass shape on wine aroma JF Delwiche, ML Pelchat Journal of sensory studies 17 (1), 19-28, 2002 | 51 | 2002 |
| Anion size of sodium salts and simple taste reaction times JF Delwiche, BP Halpern, JA Desimone Physiology & behavior 66 (1), 27-32, 1999 | 51 | 1999 |
| Individual differences in perceived bitterness predict liking of sweeteners JK Kamerud, JF Delwiche Chemical senses 32 (9), 803-810, 2007 | 47 | 2007 |
| Selective removal of a target stimulus localized by taste in humans JF Delwiche, MF Lera, PAS Breslin Chemical senses 25 (2), 181-187, 2000 | 46 | 2000 |
| Sensory preference, coating evenness, dustiness, and transfer efficiency of electrostatically coated potato chips P Ratanatriwong, SA Barringer, J Delwiche Journal of food science 68 (4), 1542-1547, 2003 | 39 | 2003 |
| An alternative method for assessing liking: positional relative rating versus the 9‐point hedonic scale SM Cordonnier, JF Delwiche Journal of Sensory Studies 23 (2), 284-292, 2008 | 38 | 2008 |
Bruce HalpernProfessor Emeritus of Psychology and Neurobiology & Behavior, Cornell UniversityBestätigte E-Mail-Adresse bei cornell.edu
