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Chemical Senses|May 23, 2001
Effect of compound sequence on bitterness enhancementE Cubero-Castillo, A C NoblePhysiology & Behavior|March 1, 1995
Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitinessS R Bonnans, A C NobleChemical Senses|July 21, 1998
Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acidsR A Sowalsky, A C NobleChemical Senses|July 21, 1998
The influence of acid on astringency of alum and phenolic compoundsH Peleg, K K Bodine, A C NoblePhysiology & Behavior|February 1, 1984
Human saliva and taste responses to acids varying in anions, titratable acidity, and pHM B Norris, A C Noble, R M PangbornAnnals of the New York Academy of Sciences|February 4, 1999
Using sensory and instrumental data to interpret the effect of storage at elevated temperatures on aroma of Chardonnay winesC P Owens, P Schlich, K Wada, et al.The Journal of Reproductive Medicine|May 1, 1977
Laparoscopic sterilization with spring-loaded clips: double-puncture techniqueB A Lieberman, A G Gordon, J F Bostock, et al.Pageof 1