Paul  Breslin
Paul Breslin
Rutgers University & Monell Chemical Senses Center
Bestätigte E-Mail-Adresse bei aesop.rutgers.edu - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Ibuprofen-like activity in extra-virgin olive oil
GK Beauchamp, RSJ Keast, D Morel, J Lin, J Pika, Q Han, CH Lee, ...
Nature 437 (7055), 45-46, 2005
8582005
Ibuprofen-like activity in extra-virgin olive oil
GK Beauchamp, RSJ Keast, D Morel, J Lin, J Pika, Q Han, CH Lee, ...
Nature 437 (7055), 45-46, 2005
8582005
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception
B Bufe, PAS Breslin, C Kuhn, DR Reed, CD Tharp, JP Slack, UK Kim, ...
Current Biology 15 (4), 322-327, 2005
6332005
An overview of binary taste–taste interactions
RSJ Keast, PAS Breslin
Food quality and preference 14 (2), 111-124, 2003
4302003
The merging of the senses: integration of subthreshold taste and smell
P Dalton, N Doolittle, H Nagata, PAS Breslin
Nature neuroscience 3 (5), 431-432, 2000
4172000
An evolutionary perspective on food and human taste
PAS Breslin
Current Biology 23 (9), R409-R418, 2013
3052013
Gender-specific induction of enhanced sensitivity to odors
P Dalton, N Doolittle, PAS Breslin
Nature neuroscience 5 (3), 199-200, 2002
2542002
Gender-specific induction of enhanced sensitivity to odors
P Dalton, N Doolittle, PAS Breslin
Nature neuroscience 5 (3), 199-200, 2002
2522002
Suppression of bitterness by sodium: variation among bitter taste stimuli
PAS Breslin, GK Beauchamp
Chemical senses 20 (6), 609-623, 1995
2461995
Salt enhances flavour by suppressing bitterness
PAS Breslin, GK Beauchamp
Nature 387 (6633), 563-563, 1997
2181997
Psychophysical evidence that oral astringency is a tactile sensation
PAS Breslin, MM Gilmore, GK Beauchamp, BG Green
Chemical Senses 18 (4), 405-417, 1993
2091993
Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch
AL Mandel, CP Des Gachons, KL Plank, S Alarcon, PAS Breslin
PloS one 5 (10), e13352, 2010
1872010
Variability in a taste-receptor gene determines whether we taste toxins in food
MA Sandell, PAS Breslin
Current Biology 16 (18), R792-R794, 2006
1712006
Mammalian taste perception
PAS Breslin, AC Spector
Current Biology 18 (4), R148-R155, 2008
1642008
Interactions among salty, sour and bitter compounds
PAS Breslin
Trends in Food Science & Technology 7 (12), 390-399, 1996
1631996
Genetics of human taste perception
UK Kim, PAS Breslin, D Reed, D Drayna
Journal of Dental Research 83 (6), 448-453, 2004
1592004
Taste reactivity as a dependent measure of the rapid formation of conditioned taste aversion: a tool for the neural analysis of taste-visceral associations.
AC Spector, P Breslin, HJ Grill
Behavioral neuroscience 102 (6), 942, 1988
1511988
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
1502001
Alzheimer's-associated Aβ oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleocanthal
J Pitt, W Roth, P Lacor, AB Smith III, M Blankenship, P Velasco, ...
Toxicology and applied pharmacology 240 (2), 189-197, 2009
1492009
Identification of human gustatory cortex by activation likelihood estimation
MG Veldhuizen, J Albrecht, C Zelano, S Boesveldt, P Breslin, ...
Human brain mapping 32 (12), 2256-2266, 2011
1472011
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