Linda M. Bartoshuk
Affiliations: | University of Florida, Gainesville, Gainesville, FL, United States |
Area:
Taste PsychophysicsGoogle:
"Linda Bartoshuk"Cross-listing: Neurotree
Children
Sign in to add trainee| Claire Murphy | grad student | Yale (Neurotree) | |
| Derek J. Snyder | grad student | 2010 | Yale (Neurotree) |
| Valerie Duffy | post-doc | Yale |
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Publications
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| Mainland JD, Barlow LA, Munger SD, et al. (2020) Identifying treatments for taste and smell disorders: gaps and opportunities. Chemical Senses |
| Campbell SM, Sims CA, Bartoshuk LM, et al. (2020) Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light. Journal of Food Science |
| Bartoshuk LM, Sims CA, Colquhoun TA, et al. (2019) What Aristotle didn't know about flavor. The American Psychologist. 74: 1003-1011 |
| Hudson SD, Sims CA, Odabasi AZ, et al. (2018) Flavor Alterations Associated with Miracle Fruit and Gymnema sylvestre. Chemical Senses |
| Snyder DJ, Bartoshuk LM. (2016) Oral sensory nerve damage: Causes and consequences. Reviews in Endocrine & Metabolic Disorders |
| Williams JA, Bartoshuk LM, Fillingim RB, et al. (2016) Exploring Ethnic Differences in Taste Perception. Chemical Senses |
| Bartoshuk LM, Snyder DJ. (2016) Physiology of Taste Disorders Current Otorhinolaryngology Reports. 4: 107-114 |
| Gilbert JL, Guthart MJ, Gezan SA, et al. (2015) Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses. Plos One. 10: e0138494 |
| Schöbel N, Radtke D, Kyereme J, et al. (2014) Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. Chemical Senses. 39: 471-87 |
| Schwieterman ML, Colquhoun TA, Jaworski EA, et al. (2014) Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception. Plos One. 9: e88446 |