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Christopher T Simons

Showing results (11-20 of 71) with videos related to

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American Journal of Law & Medicine|November 24, 2015
Addressing Consumer Confusion Surrounding "Natural" Food ClaimsEfthimios Parasidis, Neal Hooker, Christopher T Simons
Chemical Senses|May 15, 2002
Taste suppression following lingual capsaicin pre-treatment in humansChristopher T Simons, Michael O'Mahony, E Carstens
Food Research International (Ottawa, Ont.)|October 11, 2025
Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributesSamuel Hoffman, Guilherme Signorini, Christopher T Simons
The Journal of Neuroscience : the Official Journal of the Society for Neuroscience|February 8, 2003
Suppression of central taste transmission by oral capsaicinChristopher T Simons, Yves Boucher, E Carstens
Food Research International (Ottawa, Ont.)|February 10, 2019
Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testingRebecca Liu, Mackenzie Hannum, Christopher T Simons
Chemical Senses|May 1, 2019
Chemogenic Subqualities of MouthfeelChristopher T Simons, Amanda H Klein, Earl Carstens
Food Research International (Ottawa, Ont.)|August 19, 2024
"That Looks Like My Kitchen!" - Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VRKym Man, Jeremy A Patterson, Christopher T Simons
Chemical Senses|August 9, 2003
Oral irritation by mustard oil: self-desensitization and cross-desensitization with capsaicinChristopher T Simons, Mirela Iodi Carstens, E Carstens
Chemical Senses|March 25, 2024
The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivitySebastiano Ricci, Min Sung Kim, Christopher T Simons
Pain|July 28, 2004
Mustard oil has differential effects on the response of trigeminal caudalis neurons to heat and acidityChristopher T Simons, Satoko Sudo, Makoto Sudo, et al.
Pageof 8

Showing results (11-20 of 71) with videos related to

Sort By:
Pageof 8
American Journal of Law & Medicine|November 24, 2015
Addressing Consumer Confusion Surrounding "Natural" Food ClaimsEfthimios Parasidis, Neal Hooker, Christopher T Simons
Chemical Senses|May 15, 2002
Taste suppression following lingual capsaicin pre-treatment in humansChristopher T Simons, Michael O'Mahony, E Carstens
Food Research International (Ottawa, Ont.)|October 11, 2025
Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributesSamuel Hoffman, Guilherme Signorini, Christopher T Simons
The Journal of Neuroscience : the Official Journal of the Society for Neuroscience|February 8, 2003
Suppression of central taste transmission by oral capsaicinChristopher T Simons, Yves Boucher, E Carstens
Food Research International (Ottawa, Ont.)|February 10, 2019
Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testingRebecca Liu, Mackenzie Hannum, Christopher T Simons
Chemical Senses|May 1, 2019
Chemogenic Subqualities of MouthfeelChristopher T Simons, Amanda H Klein, Earl Carstens
Food Research International (Ottawa, Ont.)|August 19, 2024
"That Looks Like My Kitchen!" - Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VRKym Man, Jeremy A Patterson, Christopher T Simons
Chemical Senses|August 9, 2003
Oral irritation by mustard oil: self-desensitization and cross-desensitization with capsaicinChristopher T Simons, Mirela Iodi Carstens, E Carstens
Chemical Senses|March 25, 2024
The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivitySebastiano Ricci, Min Sung Kim, Christopher T Simons
Pain|July 28, 2004
Mustard oil has differential effects on the response of trigeminal caudalis neurons to heat and acidityChristopher T Simons, Satoko Sudo, Makoto Sudo, et al.
Pageof 8