Barry G. Green

1. Perceived Irritation during Ingestion of Capsaicin or Piperine: Comparison of Trigeminal and Non-trigeminal Areas
   1997/01/01 by Heike K. Rentmeister-Bryant, Heike Rentmeister-Bryant, Barry G. Green · 2 citations
   Neuroscience · Nursing · Psychology · #Biochemical Analysis and Sensing Techniques #Multisensory perception and integration #Olfactory and Sensory Function Studies
2. Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell
   1996/01/01 by Barry G. Green, Pamela Dalton, Beverly Cowart +3 · 1 citation
3. Taste mixture interactions: Suppression, additivity, and the predominance of sweetness
   2010/08/25 by Barry G. Green, Juyun Lim, Floor Osterhoff +2 · 1 voice · 1 citation
   Engineering · Neuroscience · Nursing · #Advanced Chemical Sensor Technologies #Biochemical Analysis and Sensing Techniques #Olfactory and Sensory Function Studies
4. Somatosensory factors in taste perception: Effects of active tasting and solution temperature
   2012/07/02 by Barry G. Green, Danielle Nachtigal · 1 citation
   Neuroscience · Nursing · Psychology · #Olfactory and Sensory Function Studies #Biochemical Analysis and Sensing Techniques #Multisensory perception and integration