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Barry G Green

Showing results (21-30 of 50) with videos related to

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Chemical Senses|January 31, 2004
Individual differences in perception of bitterness from capsaicin, piperine and zingeroneBarry G Green, John E Hayes
Behavioural Brain Research|November 10, 2006
Thermal and nociceptive sensations from menthol and their suppression by dynamic contactBarry G Green, Kate L Schoen
Chemical Senses|December 28, 2002
Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nervesBarry G Green, Matthew T Schullery
Behavioural Brain Research|June 1, 2005
Evidence that tactile stimulation inhibits nociceptive sensations produced by innocuous contact coolingBarry G Green, Kate L Schoen
Pain|June 1, 1993
The sensory response to capsaicin during repeated topical exposures: differential effects on sensations of itching and pungencyBarry G Green, Gregory S Shaffer
Chemical Senses|May 6, 2008
Measures of individual differences in taste and creaminess perceptionJuyun Lim, Lenka Urban, Barry G Green
Chemical Senses|November 13, 2018
Selective Effects of Temperature on the Sensory Irritation but not Taste of NaCl and Citric AcidDanielle Nachtigal, Kendra Andrew, Barry G Green
Chemical Senses|October 17, 2009
Derivation and evaluation of a labeled hedonic scaleJuyun Lim, Alison Wood, Barry G Green
Dysphagia|November 11, 2010
Silent aspiration risk is volume-dependentSteven B Leder, Debra M Suiter, Barry G Green
Chemical Senses|July 30, 2011
Enhancement of retronasal odors by tasteBarry G Green, Danielle Nachtigal, Samuel Hammond, et al.
Pageof 5

Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
Chemical Senses|January 31, 2004
Individual differences in perception of bitterness from capsaicin, piperine and zingeroneBarry G Green, John E Hayes
Behavioural Brain Research|November 10, 2006
Thermal and nociceptive sensations from menthol and their suppression by dynamic contactBarry G Green, Kate L Schoen
Chemical Senses|December 28, 2002
Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nervesBarry G Green, Matthew T Schullery
Behavioural Brain Research|June 1, 2005
Evidence that tactile stimulation inhibits nociceptive sensations produced by innocuous contact coolingBarry G Green, Kate L Schoen
Pain|June 1, 1993
The sensory response to capsaicin during repeated topical exposures: differential effects on sensations of itching and pungencyBarry G Green, Gregory S Shaffer
Chemical Senses|May 6, 2008
Measures of individual differences in taste and creaminess perceptionJuyun Lim, Lenka Urban, Barry G Green
Chemical Senses|November 13, 2018
Selective Effects of Temperature on the Sensory Irritation but not Taste of NaCl and Citric AcidDanielle Nachtigal, Kendra Andrew, Barry G Green
Chemical Senses|October 17, 2009
Derivation and evaluation of a labeled hedonic scaleJuyun Lim, Alison Wood, Barry G Green
Dysphagia|November 11, 2010
Silent aspiration risk is volume-dependentSteven B Leder, Debra M Suiter, Barry G Green
Chemical Senses|July 30, 2011
Enhancement of retronasal odors by tasteBarry G Green, Danielle Nachtigal, Samuel Hammond, et al.
Pageof 5