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You searched for subject:(Gustatory perception). Showing records 1 – 26 of 26 total matches.

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Texas A&M University

1. Yavuz, Ahmet E. Molecular Basis of Sugar Sensing in Drosophila.

Degree: PhD, Genetics, 2017, Texas A&M University

 In contrast to mammals, which sense sweet tasting molecules through a single, dimeric sugar taste receptor, Drosophila melanogaster use at least eight sugar gustatory receptor… (more)

Subjects/Keywords: Drosophila; Gustatory System; Sugar Perception; Sugar receptors

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APA (6th Edition):

Yavuz, A. E. (2017). Molecular Basis of Sugar Sensing in Drosophila. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173247

Chicago Manual of Style (16th Edition):

Yavuz, Ahmet E. “Molecular Basis of Sugar Sensing in Drosophila.” 2017. Doctoral Dissertation, Texas A&M University. Accessed April 05, 2020. http://hdl.handle.net/1969.1/173247.

MLA Handbook (7th Edition):

Yavuz, Ahmet E. “Molecular Basis of Sugar Sensing in Drosophila.” 2017. Web. 05 Apr 2020.

Vancouver:

Yavuz AE. Molecular Basis of Sugar Sensing in Drosophila. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1969.1/173247.

Council of Science Editors:

Yavuz AE. Molecular Basis of Sugar Sensing in Drosophila. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/173247


University of Sydney

2. Russell, Alex. Factors affecting the identification of odours and wines .

Degree: 2014, University of Sydney

 Identifying an odour can be difficult, particularly when odours are combined. However, wine experts are allegedly able to describe the odours and flavours of wines… (more)

Subjects/Keywords: Olfaction; Olfactory training; Gustation; Gustatory perception; Wine; Wine perception

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APA (6th Edition):

Russell, A. (2014). Factors affecting the identification of odours and wines . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/11917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Russell, Alex. “Factors affecting the identification of odours and wines .” 2014. Thesis, University of Sydney. Accessed April 05, 2020. http://hdl.handle.net/2123/11917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Russell, Alex. “Factors affecting the identification of odours and wines .” 2014. Web. 05 Apr 2020.

Vancouver:

Russell A. Factors affecting the identification of odours and wines . [Internet] [Thesis]. University of Sydney; 2014. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/2123/11917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Russell A. Factors affecting the identification of odours and wines . [Thesis]. University of Sydney; 2014. Available from: http://hdl.handle.net/2123/11917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Florida

3. Schember, Tatiana. Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice.

Degree: MS, Psychology, 2010, University of Florida

 A threat-based approach to prejudice was used to examine an intervention aimed at reducing prejudice towards people who are obese and who may appear diseased.… (more)

Subjects/Keywords: Disgust; Emotional states; Exanthema; Gustatory perception; Obesity; Perception tests; Prejudices; Psychoeducational intervention; Pumps; Washing

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APA (6th Edition):

Schember, T. (2010). Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0042199

Chicago Manual of Style (16th Edition):

Schember, Tatiana. “Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice.” 2010. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0042199.

MLA Handbook (7th Edition):

Schember, Tatiana. “Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice.” 2010. Web. 05 Apr 2020.

Vancouver:

Schember T. Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice. [Internet] [Masters thesis]. University of Florida; 2010. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0042199.

Council of Science Editors:

Schember T. Breaking the Link Between Cue and Perception of Threat  – A Threat-Based Approach to Reducing Prejudice. [Masters Thesis]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0042199


University of Florida

4. Kim, Hye Young. Unfulfilled Desires.

Degree: 2013, University of Florida

 The project-in-lieu of thesis, Unfulfilled Desires investigates how a tongue can “speak itself” to express unconscious, repressed, or unfulfilled desires by simple but repetitive actions.… (more)

Subjects/Keywords: Art exhibitions; Candies; Food; Gustatory perception; Honey; Parents; Swords; Tongue; Viewers; Visual perception

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APA (6th Edition):

Kim, H. Y. (2013). Unfulfilled Desires. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00016974

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kim, Hye Young. “Unfulfilled Desires.” 2013. Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/AA00016974.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kim, Hye Young. “Unfulfilled Desires.” 2013. Web. 05 Apr 2020.

Vancouver:

Kim HY. Unfulfilled Desires. [Internet] [Thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/AA00016974.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kim HY. Unfulfilled Desires. [Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/AA00016974

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Florida

5. Gardner, Elizabeth A. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.

Degree: MS, Food Science and Human Nutrition, 2013, University of Florida

 Humans make food choices based on pleasure and emotion through olfaction. Innate responses to basic tastes and the ability to learn dictate food preference. However,… (more)

Subjects/Keywords: Flavors; Food; Guavas; Gustatory perception; Ice cream; Olfactory perception; P values; Peaches; Raspberries; Strawberries; acceptability  – flavor  – food  – hglms  – learning  – sensory

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APA (6th Edition):

Gardner, E. A. (2013). Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045698

Chicago Manual of Style (16th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0045698.

MLA Handbook (7th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Web. 05 Apr 2020.

Vancouver:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0045698.

Council of Science Editors:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045698


University of Florida

6. Glintz, Rachel M. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.

Degree: MS, Food Science and Human Nutrition, 2014, University of Florida

The Hedonic general Labeled Magnitude Scale (HgLMS) was compared to the 9-point hedonic scale to generate data to discriminate liking between products and compare results across different groups of people. The HgLMS rates foods in context of all liking, ranging from -100 (strongest disliking of any kind ever experienced) to 0 (neutral) to 100 (strongest liking of any kind ever experienced). The 9-point hedonic scale does not provide this context. Advisors/Committee Members: SIMS,CHARLES A (committee chair), LOGAN,HENRIETTA NYE (committee member).

Subjects/Keywords: African Americans; Body mass index; Coffee industry; Demography; Food; Grapefruit juice; Gustatory perception; Ice cream; Olfactory perception; Orange juice; hedonic  – scale

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APA (6th Edition):

Glintz, R. M. (2014). Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046752

Chicago Manual of Style (16th Edition):

Glintz, Rachel M. “Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.” 2014. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0046752.

MLA Handbook (7th Edition):

Glintz, Rachel M. “Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons.” 2014. Web. 05 Apr 2020.

Vancouver:

Glintz RM. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. [Internet] [Masters thesis]. University of Florida; 2014. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0046752.

Council of Science Editors:

Glintz RM. Rehabilitating the 9-Point Hedonic Scale to Make It Valid for across Group Comparisons. [Masters Thesis]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0046752


University of Florida

7. Lepore, Jamila Rene. Factors Affecting Acceptability and Identification of Pureed Foods.

Degree: MS, Food Science and Human Nutrition, 2013, University of Florida

 Puréed foods are recommended for persons with dysphagia, mostly older adults. Age-related changes in chemosensory perception combined with texture modification makes recognition of puréed foods… (more)

Subjects/Keywords: Age groups; Beans; Beef; Breads; Deglutition disorders; Flavors; Food; Gustatory perception; Older adults; Sodium; dysphagia  – identification  – puree  – sensory

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APA (6th Edition):

Lepore, J. R. (2013). Factors Affecting Acceptability and Identification of Pureed Foods. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046030

Chicago Manual of Style (16th Edition):

Lepore, Jamila Rene. “Factors Affecting Acceptability and Identification of Pureed Foods.” 2013. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0046030.

MLA Handbook (7th Edition):

Lepore, Jamila Rene. “Factors Affecting Acceptability and Identification of Pureed Foods.” 2013. Web. 05 Apr 2020.

Vancouver:

Lepore JR. Factors Affecting Acceptability and Identification of Pureed Foods. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0046030.

Council of Science Editors:

Lepore JR. Factors Affecting Acceptability and Identification of Pureed Foods. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0046030


University of Florida

8. Schwieterman, Michael L. Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor.

Degree: PhD, Plant Molecular and Cellular Biology, 2013, University of Florida

 Fresh strawberries (Fragariax ananassa) are valued for their red color, juicy texture, distinct aroma,and sweet fruity flavor. To ensure continued consumption, flavor must be highin… (more)

Subjects/Keywords: Esters; Flavors; Fruits; Gustatory perception; Radiance; Ripening; Sourness; Strawberries; Sweetness; Table sugars; aroma  – flavor  – metabolomics  – postharvest  – psychophysics  – strawberry  – sweetness  – transgenic  – volatiles

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APA (6th Edition):

Schwieterman, M. L. (2013). Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045940

Chicago Manual of Style (16th Edition):

Schwieterman, Michael L. “Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor.” 2013. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0045940.

MLA Handbook (7th Edition):

Schwieterman, Michael L. “Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor.” 2013. Web. 05 Apr 2020.

Vancouver:

Schwieterman ML. Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor. [Internet] [Doctoral dissertation]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0045940.

Council of Science Editors:

Schwieterman ML. Metabolic Analysis, Environmental Factors, and a Transgenic Approach to Understanding Strawberry (Fragaria X Ananassa) Flavor. [Doctoral Dissertation]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045940


University of Florida

9. Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Although tomatoes remain popular in the fresh-fruit market, they are often criticized because of poor flavor. Tomato flavor depends on both volatile and non-volatile compounds… (more)

Subjects/Keywords: Acetates; Biochemistry; Cherries; Flavors; Fruits; Gustatory perception; Sugars; Sweetness; Tomatoes; Umami; biochemical  – glms  – sensory  – tomato  – tomatoes  – volatiles

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APA (6th Edition):

Blandon-Ubeda,Adilia. (2011). Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043431

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Blandon-Ubeda,Adilia. “Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.” 2011. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0043431.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Blandon-Ubeda,Adilia. “Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato.” 2011. Web. 05 Apr 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0043431.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Blandon-Ubeda,Adilia. Sensory and Chemical Analysis of Heirloom Tomatoes in Search of a Better Tomato. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043431

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


University of Florida

10. Bills, Meghan L. Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction.

Degree: PhD, Veterinary Medical Sciences - Veterinary Medicine, 2011, University of Florida

 The use of taste and smell is well documented in terrestrial mammals and aquatic non-mammalian species but has never been examined in fully aquatic mammals.… (more)

Subjects/Keywords: Chemicals; Female animals; Gustatory perception; Mammals; Manatees; Pheromones; Signals; Taste buds; Tongue; Urine; anatomy  – chemoreception  – glands  – histology  – manatee  – reproduction  – smell  – taste

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APA (6th Edition):

Bills, M. L. (2011). Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043734

Chicago Manual of Style (16th Edition):

Bills, Meghan L. “Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction.” 2011. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0043734.

MLA Handbook (7th Edition):

Bills, Meghan L. “Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction.” 2011. Web. 05 Apr 2020.

Vancouver:

Bills ML. Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction. [Internet] [Doctoral dissertation]. University of Florida; 2011. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0043734.

Council of Science Editors:

Bills ML. Description of the chemical senses of the Florida manatee, Trichechus manatus latirostris, in relation to reproduction. [Doctoral Dissertation]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043734


University of Florida

11. Hurtado, Maria Daniela. The NPY System a Novel Physiological Domain.

Degree: PhD, Medical Sciences - Physiology and Pharmacology (IDP), 2012, University of Florida

 Members of NPY family genes are represented by well-characterized hormones Neuropeptide Y (NPY), Peptide YY (PYY), Pancreatic Polypeptide (PP); and their receptors YR1, YR2, YR4,… (more)

Subjects/Keywords: Antibodies; Cells; Epithelium; Gustatory perception; Hormones; Mouth; Neurons; Obesity; Receptors; Saliva; appetite  – food  – intake  – pyy  – satiation

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APA (6th Edition):

Hurtado, M. D. (2012). The NPY System a Novel Physiological Domain. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0044394

Chicago Manual of Style (16th Edition):

Hurtado, Maria Daniela. “The NPY System a Novel Physiological Domain.” 2012. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0044394.

MLA Handbook (7th Edition):

Hurtado, Maria Daniela. “The NPY System a Novel Physiological Domain.” 2012. Web. 05 Apr 2020.

Vancouver:

Hurtado MD. The NPY System a Novel Physiological Domain. [Internet] [Doctoral dissertation]. University of Florida; 2012. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0044394.

Council of Science Editors:

Hurtado MD. The NPY System a Novel Physiological Domain. [Doctoral Dissertation]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/UFE0044394


University of Florida

12. Stamps, Jennifer J. Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease.

Degree: PhD, Medical Sciences - Neuroscience (IDP), 2014, University of Florida

 After learning from prior studies in the Bartoshuk lab that anesthetizing the taste nerve that innervates the fungiform papillae on the anterior tongue causes retronasal… (more)

Subjects/Keywords: Diseases; Flavors; Gustatory perception; Nerves; Odors; Older adults; Olfactory pathways; Olfactory perception; Sense of touch; Sensory perception; aging  – alzheimers  – chemosensory  – flavor  – olfaction  – parkinsons  – taste

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APA (6th Edition):

Stamps, J. J. (2014). Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0046715

Chicago Manual of Style (16th Edition):

Stamps, Jennifer J. “Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease.” 2014. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0046715.

MLA Handbook (7th Edition):

Stamps, Jennifer J. “Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease.” 2014. Web. 05 Apr 2020.

Vancouver:

Stamps JJ. Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease. [Internet] [Doctoral dissertation]. University of Florida; 2014. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0046715.

Council of Science Editors:

Stamps JJ. Chemosensory Function during Healthy Aging, Alzheimers, and Parkinsons Disease. [Doctoral Dissertation]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/UFE0046715


University of Florida

13. Hudson,Sonia D. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.

Degree: MS, Food Science and Human Nutrition, 2011, University of Florida

 Sweet taste is believed to play an important role in flavor perception. This study investigated the change in overall flavor intensity by altering the sweet… (more)

Subjects/Keywords: Flavors; Food; Fruits; Gustatory perception; Odors; Olfactory perception; Receptors; Sourness; Strawberries; Sweetness; flavor  – food  – glms  – gustation  – gymnema  – miracle  – miraculin  – odor  – olfaction  – retronasal  – sensory  – sour  – supertaster  – sweet  – sylvestre  – taste

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APA (6th Edition):

D, H. (2011). Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0043439

Chicago Manual of Style (16th Edition):

D, Hudson,Sonia. “Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.” 2011. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0043439.

MLA Handbook (7th Edition):

D, Hudson,Sonia. “Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre.” 2011. Web. 05 Apr 2020.

Vancouver:

D H. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. [Internet] [Masters thesis]. University of Florida; 2011. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0043439.

Council of Science Editors:

D H. Retronasal Olfaction As Affected by Miracle Fruit and Gymnema Sylvestre. [Masters Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/UFE0043439


University of Florida

14. Currlin, Seth W. Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors.

Degree: MS, Medical Sciences - Medicine, 2013, University of Florida

 Taste organs in the oral cavity provide sensory inputinfluencing complex ingestive behaviors. Recently, putative fat taste receptorsGPR40, GPR120 and CD36 have been identified within taste… (more)

Subjects/Keywords: Cell lines; Cell membranes; Fluorescence; Gustatory perception; HEK293 cells; Internalization; Ligands; Neuropeptides; Proteins; Receptors; cd36  – dimerization  – ffar  – gfp  – gpcr  – gpr120  – gpr40  – hek293  – npy  – pyy  – taste  – y1r  – y2r

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APA (6th Edition):

Currlin, S. W. (2013). Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045651

Chicago Manual of Style (16th Edition):

Currlin, Seth W. “Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors.” 2013. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0045651.

MLA Handbook (7th Edition):

Currlin, Seth W. “Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors.” 2013. Web. 05 Apr 2020.

Vancouver:

Currlin SW. Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0045651.

Council of Science Editors:

Currlin SW. Modulation of Fatty Acid Taste Sensitivity by Neuropeptide-Y G-Protein Coupled Receptors. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045651


University of Florida

15. Lasala, Michael S. Modulation of Taste Related Behavior by Peptide YY Signaling.

Degree: MS, Medical Sciences - Medicine, 2013, University of Florida

 Recent evidence reveals that Peptide YY (PYY), a peptide hormone expressed by cells in the gastrointestinal tract, is also synthesized and secreted by cells in… (more)

Subjects/Keywords: Antibodies; Cells; Fats; Gustatory perception; Hormones; Mouth; Neural cell adhesion molecules; Receptors; Taste buds; Taste cells; buds  – cell  – cytology  – fat  – hormones  – modulation  – npy  – oral  – peptideyy  – pyy  – receptor  – saliva  – taste

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APA (6th Edition):

Lasala, M. S. (2013). Modulation of Taste Related Behavior by Peptide YY Signaling. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045568

Chicago Manual of Style (16th Edition):

Lasala, Michael S. “Modulation of Taste Related Behavior by Peptide YY Signaling.” 2013. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0045568.

MLA Handbook (7th Edition):

Lasala, Michael S. “Modulation of Taste Related Behavior by Peptide YY Signaling.” 2013. Web. 05 Apr 2020.

Vancouver:

Lasala MS. Modulation of Taste Related Behavior by Peptide YY Signaling. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0045568.

Council of Science Editors:

Lasala MS. Modulation of Taste Related Behavior by Peptide YY Signaling. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045568

16. Popović Dragana. Предикати перцепције у руском и српском језику.

Degree: 2016, University of Novi Sad

Ovim se istraživanjem na primeru osnovnih predikata (glagola) percepcije ruskog i srpskog jezika odgovara na pitanja vezana za sistemske odnose u oblasti leksike, klasifikaciju… (more)

Subjects/Keywords: predikati (glagoli) percepcije, semantička paradigma predikata percepcije, situacije percepcije, vizuelna, auditivna, olfaktorna, gustativna, taktilna percepcija, aktantna struktura, semantička uloga, ruski jezik, srpski jezik; predicates (verbs) of perception,semantic paradigm, situation of perception, visual, auditory, olfactory, gustatory, tactile perception, argument structure, semantic role, Russian , Serbian

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APA (6th Edition):

Dragana, P. (2016). Предикати перцепције у руском и српском језику. (Thesis). University of Novi Sad. Retrieved from http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145924289183125.pdf?controlNumber=(BISIS)100367&fileName=145924289183125.pdf&id=5201&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100367&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dragana, Popović. “Предикати перцепције у руском и српском језику.” 2016. Thesis, University of Novi Sad. Accessed April 05, 2020. http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145924289183125.pdf?controlNumber=(BISIS)100367&fileName=145924289183125.pdf&id=5201&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100367&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dragana, Popović. “Предикати перцепције у руском и српском језику.” 2016. Web. 05 Apr 2020.

Vancouver:

Dragana P. Предикати перцепције у руском и српском језику. [Internet] [Thesis]. University of Novi Sad; 2016. [cited 2020 Apr 05]. Available from: http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145924289183125.pdf?controlNumber=(BISIS)100367&fileName=145924289183125.pdf&id=5201&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100367&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dragana P. Предикати перцепције у руском и српском језику. [Thesis]. University of Novi Sad; 2016. Available from: http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija145924289183125.pdf?controlNumber=(BISIS)100367&fileName=145924289183125.pdf&id=5201&source=OATD&language=en ; http://www.cris.uns.ac.rs/record.jsf?recordId=100367&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Florida

17. Wai, Wendy Sze Ming. Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth.

Degree: MS, Food Science and Human Nutrition, 2008, University of Florida

 The main reason that patients seek a doctor is pain. Pain is not only costly, but it can sometimes be difficult to control and interferes… (more)

Subjects/Keywords: Analgesia; Anise; Experimentation; Gustatory perception; Haplotypes; Pain; Pain perception; Sex linked differences; Strawberries; Yogurt; pain, perception, tas2r38, taste, thermal

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wai, W. S. M. (2008). Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0021773

Chicago Manual of Style (16th Edition):

Wai, Wendy Sze Ming. “Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth.” 2008. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0021773.

MLA Handbook (7th Edition):

Wai, Wendy Sze Ming. “Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth.” 2008. Web. 05 Apr 2020.

Vancouver:

Wai WSM. Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth. [Internet] [Masters thesis]. University of Florida; 2008. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0021773.

Council of Science Editors:

Wai WSM. Pain Perception in Humans Is Altered by the Presence of Foods in the Mouth. [Masters Thesis]. University of Florida; 2008. Available from: http://ufdc.ufl.edu/UFE0021773

18. Campbell, Sean M. Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light.

Degree: MS, Food Science and Human Nutrition, 2016, University of Florida

 The objective of this research was to increase the consumer acceptability of strawberry fruit through the manipulation of volatile content by the use of specific… (more)

Subjects/Keywords: Acetates; Emission control systems; Esters; Flavors; Fruits; Gustatory perception; Radiance; Sensory perception; Strawberries; Sweetness; strawberries  – wavelengths

perception. Strawberry flavor intensity can also be attributed to sucrose concentration, as it acts… …overall effect on consumer perception increases it could offer more definitive goals for… …generates an overall perception of the object being consumed. From this overall perception a… …aversions can develop over one bad experience. It’s the combination of flavor perception and this… …sensation, it’s very difficult to gauge sensory perception amongst individuals. The study of 22… 

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APA (6th Edition):

Campbell, S. M. (2016). Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050006

Chicago Manual of Style (16th Edition):

Campbell, Sean M. “Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light.” 2016. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0050006.

MLA Handbook (7th Edition):

Campbell, Sean M. “Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light.” 2016. Web. 05 Apr 2020.

Vancouver:

Campbell SM. Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light. [Internet] [Masters thesis]. University of Florida; 2016. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0050006.

Council of Science Editors:

Campbell SM. Manipulation of Sensory Characterisitics and Volatile Compounds in Strawberry Fruit Though the Use of Isolated Wavelengths of Light. [Masters Thesis]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0050006

19. Martin, Brittany. Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale.

Degree: MS, Food Science and Human Nutrition, 2013, University of Florida

 Food and affective items are rarely measured using the same scale, but much can be learned about how individuals rate foods among their life experiences… (more)

Subjects/Keywords: Alcoholic beverages; Alcohols; Fats; Food; Guilt; Gustatory perception; Odors; Olfactory perception; Pleasure; Savory; affect  – hedonic  – scaling

…gustation, is the perception of taste sensation on the tongue. The widely accepted basic taste… …others 1996). Saltiness perception is not static; a reduced sodium diet increases the… …perception of saltiness over time (Bertino and others 1982). Thus, a dietary reduction in… …perception varies based on genetics, as will be discussed later. Bitter genes are located on three… …foods are very healthful, including many vegetables. Bitter perception is also dependent on… 

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APA (6th Edition):

Martin, B. (2013). Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045464

Chicago Manual of Style (16th Edition):

Martin, Brittany. “Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale.” 2013. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0045464.

MLA Handbook (7th Edition):

Martin, Brittany. “Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale.” 2013. Web. 05 Apr 2020.

Vancouver:

Martin B. Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0045464.

Council of Science Editors:

Martin B. Assessing the relationships between food and affective items using the hedonic general labeled magnitude scale. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045464


University of Florida

20. Jella, Prashanthi. Aroma and taste impact components in grapefruit juice.

Degree: PhD, Food Science and Human Nutrition, 1998, University of Florida

Subjects/Keywords: Bitterness; Chlorides; Flavors; Food; Grapefruit juice; Grapefruits; Gustatory perception; Juices; Odors; Solvents; Grapefruit juice  – Composition; Grapefruit juice  – Odor

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APA (6th Edition):

Jella, P. (1998). Aroma and taste impact components in grapefruit juice. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00013521

Chicago Manual of Style (16th Edition):

Jella, Prashanthi. “Aroma and taste impact components in grapefruit juice.” 1998. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/AA00013521.

MLA Handbook (7th Edition):

Jella, Prashanthi. “Aroma and taste impact components in grapefruit juice.” 1998. Web. 05 Apr 2020.

Vancouver:

Jella P. Aroma and taste impact components in grapefruit juice. [Internet] [Doctoral dissertation]. University of Florida; 1998. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/AA00013521.

Council of Science Editors:

Jella P. Aroma and taste impact components in grapefruit juice. [Doctoral Dissertation]. University of Florida; 1998. Available from: http://ufdc.ufl.edu/AA00013521


University of Florida

21. Kalva, Jaclyn. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.

Degree: MS, Food Science and Human Nutrition, 2009, University of Florida

 Consumer acceptability can be measured in various ways using different scales, but currently, the most common scale used by the majority of food scientists is… (more)

Subjects/Keywords: Bitterness; Cheeses; Chocolate; Coffee industry; Food; Foodie culture; Grapefruit juice; Gustatory perception; Milk; Orange juice; 9, comparison, food, foodie, general, hedonic, labeled, liking, magnitude, nonfoodie, nontaster, point, quinine, scale, sensory, supertaster, taster

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kalva, J. (2009). Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0024514

Chicago Manual of Style (16th Edition):

Kalva, Jaclyn. “Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.” 2009. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0024514.

MLA Handbook (7th Edition):

Kalva, Jaclyn. “Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale.” 2009. Web. 05 Apr 2020.

Vancouver:

Kalva J. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. [Internet] [Masters thesis]. University of Florida; 2009. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0024514.

Council of Science Editors:

Kalva J. Comparison of the Hedonic General Labeled Magnitude Scale to the Hedonic 9-point Scale. [Masters Thesis]. University of Florida; 2009. Available from: http://ufdc.ufl.edu/UFE0024514


University of Florida

22. Geran, Laura Claire. The psychophysics of salt taste transduction pathways.

Degree: 2003, University of Florida

Subjects/Keywords: Chlorides; Gustatory perception; Nerves; Neurons; Physiology; Rats; Receptors; Sodium; Taste buds; Water distillation; AMILORIDE, CHLORIDE, SODIUM, TASTE; Psychology thesis,Ph.D

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APA (6th Edition):

Geran, L. C. (2003). The psychophysics of salt taste transduction pathways. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0000685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Geran, Laura Claire. “The psychophysics of salt taste transduction pathways.” 2003. Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0000685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Geran, Laura Claire. “The psychophysics of salt taste transduction pathways.” 2003. Web. 05 Apr 2020.

Vancouver:

Geran LC. The psychophysics of salt taste transduction pathways. [Internet] [Thesis]. University of Florida; 2003. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0000685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Geran LC. The psychophysics of salt taste transduction pathways. [Thesis]. University of Florida; 2003. Available from: http://ufdc.ufl.edu/UFE0000685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

23. Xu, Kaipeng. Assessment of Saltiness Enhancement by Volatiles in Foods.

Degree: MS, Food Science and Human Nutrition, 2016, University of Florida

 Excessive consumption of sodium chloride may lead to health problems, including increased blood pressure as well as increased risk of cardiovascular diseases and strokes. Decreasing… (more)

Subjects/Keywords: Chlorides; Flavors; Food; Gustatory perception; Juices; Nose; Odors; Olfactory perception; Saltiness; Sodium; kaipeng  – saltiness  – sensory  – thesis  – xu

…2010). Food Flavor Perception Food flavor consists of taste and retronasal olfaction… …x28;Rozin 1982). Taste is also known as gustation, and the gustatory system includes… …receptors, which then activate olfactory bulbs. This process results in odor perception… …M, 0.32 M) were used as gustatory stimuli in a factorial design. The results showed… …effect, which meant when the gustatory stimuli was very strong, the olfactory stimuli had no… 

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APA (6th Edition):

Xu, K. (2016). Assessment of Saltiness Enhancement by Volatiles in Foods. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050435

Chicago Manual of Style (16th Edition):

Xu, Kaipeng. “Assessment of Saltiness Enhancement by Volatiles in Foods.” 2016. Masters Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0050435.

MLA Handbook (7th Edition):

Xu, Kaipeng. “Assessment of Saltiness Enhancement by Volatiles in Foods.” 2016. Web. 05 Apr 2020.

Vancouver:

Xu K. Assessment of Saltiness Enhancement by Volatiles in Foods. [Internet] [Masters thesis]. University of Florida; 2016. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0050435.

Council of Science Editors:

Xu K. Assessment of Saltiness Enhancement by Volatiles in Foods. [Masters Thesis]. University of Florida; 2016. Available from: http://ufdc.ufl.edu/UFE0050435


University of Florida

24. Uy, Dennis. A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience.

Degree: PhD, Business Administration - Marketing, 2010, University of Florida

Subjects/Keywords: Brands; Consumer research; Consumer tastes; Flavors; Food; Gustatory perception; Habituation; Physiological stimulation; Pleasure; Ratings; affect, consumers, consumption, emotions, experience, neurobiology, neuroscience, perception, products, sensory

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APA (6th Edition):

Uy, D. (2010). A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041513

Chicago Manual of Style (16th Edition):

Uy, Dennis. “A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience.” 2010. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0041513.

MLA Handbook (7th Edition):

Uy, Dennis. “A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience.” 2010. Web. 05 Apr 2020.

Vancouver:

Uy D. A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0041513.

Council of Science Editors:

Uy D. A Two-Affect, Two-Consumption System Framework for Understanding Consumption Experience. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0041513


University of Florida

25. Zeigler, Michelle L. Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection.

Degree: PhD, Plant Molecular and Cellular Biology, 2007, University of Florida

 Volatiles are aroma compounds with low molecular weight and high vapor pressure that evaporate at room temperature. Plants have evolved the use of volatiles for… (more)

Subjects/Keywords: Amino acids; Flavors; Fruits; Gustatory perception; Infections; Leaves; Mesas; Pathogens; Symptomatology; Tomatoes; acid, carboxyl, compound, defense, glucoside, methyl, methyltransferase, organic, plant, salicylate, salicylic, voc, volatile, wintergreen, xanthomonas

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APA (6th Edition):

Zeigler, M. L. (2007). Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0021392

Chicago Manual of Style (16th Edition):

Zeigler, Michelle L. “Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection.” 2007. Doctoral Dissertation, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/UFE0021392.

MLA Handbook (7th Edition):

Zeigler, Michelle L. “Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection.” 2007. Web. 05 Apr 2020.

Vancouver:

Zeigler ML. Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection. [Internet] [Doctoral dissertation]. University of Florida; 2007. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/UFE0021392.

Council of Science Editors:

Zeigler ML. Role of Methylsalicylate in Tomato Flavor and the Response to Bacterial Pathogen Infection. [Doctoral Dissertation]. University of Florida; 2007. Available from: http://ufdc.ufl.edu/UFE0021392


University of Florida

26. McLaughlin, Betty Lankford, 1925-. The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin.

Degree: 1953, University of Florida

Subjects/Keywords: Antibiotics; Cherries; Drug delivery systems; Flavors; Grapes; Gustatory perception; Hydrochlorides; Maple syrup; Penicillin; Raspberries; Anti-Bacterial Agents ( mesh ); Flavoring Agents ( mesh ); Pharmacy thesis Ph.D ( mesh )

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APA (6th Edition):

McLaughlin, Betty Lankford, 1. (1953). The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00053431

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

McLaughlin, Betty Lankford, 1925-. “The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin.” 1953. Thesis, University of Florida. Accessed April 05, 2020. http://ufdc.ufl.edu/AA00053431.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

McLaughlin, Betty Lankford, 1925-. “The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin.” 1953. Web. 05 Apr 2020.

Vancouver:

McLaughlin, Betty Lankford 1. The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin. [Internet] [Thesis]. University of Florida; 1953. [cited 2020 Apr 05]. Available from: http://ufdc.ufl.edu/AA00053431.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

McLaughlin, Betty Lankford 1. The use of some imitation flavors for masking the taste of aureomycin, penicillin and terramycin. [Thesis]. University of Florida; 1953. Available from: http://ufdc.ufl.edu/AA00053431

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.