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Physiology & Behavior|August 10, 2001
Development of brief methods to classify individuals by PROP taster statusB J Tepper, C M Christensen, J CaoPhysiology & Behavior|August 1, 1992
Dietary restraint and responsiveness to sensory-based food cues as measured by cephalic phase salivation and sensory specific satietyB J TepperPhysiology & Behavior|April 1, 1989
Diabetes and a high-fat/low-carbohydrate diet enhance the acceptability of oil emulsions to ratsB J Tepper, M I FriedmanPhysiology & Behavior|March 1, 1984
2-DG-induced glucopenia does elicit feeding in rats with lesions of the zona incertaB J Tepper, R B KanarekAnnals of the New York Academy of Sciences|February 4, 1999
PROP taster status is related to fat perception and preferenceB J Tepper, R J NursePhysiology & Behavior|June 1, 1994
Effects of learned flavor cues on single meal and daily food intake in humansS E Shaffer, B J TepperAppetite|December 1, 1995
Use of reduced-calorie/reduced-fat foods by young adults: influence of gender and restraintJ M Alexander, B J TepperThe American Journal of Clinical Nutrition|July 30, 1999
Sweet taste and intake of sweet foods in normal pregnancy and pregnancy complicated by gestational diabetes mellitusB J Tepper, A C SeldnerPhysiology & Behavior|October 1, 1994
Reliability of the sensory responder classification to learned flavor cues: a test-retest studyB J Tepper, B K FarkasAppetite|February 1, 1991
Altered acceptability of and preference for sugar solutions by diabetic rats is normalized by high-fat dietB J Tepper, M I FriedmanPageof 138