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Chemical Senses|January 16, 2007
A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compoundsRussell S J Keast, Jessica RoperAppetite|December 27, 2006
Caffeine as a flavor additive in soft-drinksRussell S J Keast, Lynnette J RiddellPhysiology & Behavior|August 20, 2011
Two decades of supertasting: where do we stand?John E Hayes, Russell S J KeastThe British Journal of Nutrition|November 8, 2017
Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adultsPengfei Han, Russell S J Keast, Eugeni RouraChemical Senses|February 13, 2002
Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: further support for shared peripheral physiologyRussell S J Keast, Paul A S BreslinPharmaceutical Research|August 16, 2002
Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of saltsRussell S J Keast, Paul A S BreslinPharmaceutical Research|September 1, 2005
Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modificationRussell S J Keast, Paul A S BreslinNutrients|January 19, 2012
Reducing sodium in foods: the effect on flavorDjin Gie Liem, Fatemeh Miremadi, Russell S J KeastJournal of Food Science|December 3, 2011
The association between perceived sweetness intensity and dietary intake in young adultsSara Cicerale, Lynnette J Riddell, Russell S J KeastJournal of Visualized Experiments : Jove|June 26, 2014
Measuring oral fatty acid thresholds, fat perception, fatty food liking, and papillae density in humansRivkeh Y Haryono, Madeline A Sprajcer, Russell S J KeastPageof 5