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You searched for subject:(Taste). Showing records 1 – 30 of 644 total matches.

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University of Vermont

1. Gomella, Michael. The effect of cyclophosphamide on salt taste in mice.

Degree: Biology, 2016, University of Vermont

  Chemotherapy is a common cancer treatment, yet it has many severe side effects including altered taste. Patients report that salt taste is most affected… (more)

Subjects/Keywords: taste; chemotherapy; salt taste; cyclophosphamide

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APA (6th Edition):

Gomella, M. (2016). The effect of cyclophosphamide on salt taste in mice. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/hcoltheses/192

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):

Gomella, Michael. “The effect of cyclophosphamide on salt taste in mice.” 2016. Thesis, University of Vermont. Accessed April 05, 2020. https://scholarworks.uvm.edu/hcoltheses/192.

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

MLA Handbook (7th Edition):

Gomella, Michael. “The effect of cyclophosphamide on salt taste in mice.” 2016. Web. 05 Apr 2020.

Vancouver:

Gomella M. The effect of cyclophosphamide on salt taste in mice. [Internet] [Thesis]. University of Vermont; 2016. [cited 2020 Apr 05]. Available from: https://scholarworks.uvm.edu/hcoltheses/192.

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

Council of Science Editors:

Gomella M. The effect of cyclophosphamide on salt taste in mice. [Thesis]. University of Vermont; 2016. Available from: https://scholarworks.uvm.edu/hcoltheses/192

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


University of Georgia

2. Mosley, Heather. Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions.

Degree: MS, Foods and Nutrition, 2010, University of Georgia

Taste Aversion (TA) is a conditioned learning response involving an association between a taste and malaise, resulting in aversion to the taste. TA may be… (more)

Subjects/Keywords: Taste aversion

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APA (6th Edition):

Mosley, H. (2010). Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/mosley_heather_201005_ms

Chicago Manual of Style (16th Edition):

Mosley, Heather. “Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions.” 2010. Masters Thesis, University of Georgia. Accessed April 05, 2020. http://purl.galileo.usg.edu/uga_etd/mosley_heather_201005_ms.

MLA Handbook (7th Edition):

Mosley, Heather. “Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions.” 2010. Web. 05 Apr 2020.

Vancouver:

Mosley H. Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions. [Internet] [Masters thesis]. University of Georgia; 2010. [cited 2020 Apr 05]. Available from: http://purl.galileo.usg.edu/uga_etd/mosley_heather_201005_ms.

Council of Science Editors:

Mosley H. Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions. [Masters Thesis]. University of Georgia; 2010. Available from: http://purl.galileo.usg.edu/uga_etd/mosley_heather_201005_ms


Oregon State University

3. Goatcher, William Donald. A comparison of taste responses in pygmy goats, normal goats, sheep and cattle.

Degree: PhD, Animal Science, 1969, Oregon State University

 This study involved the use of the two-choice preference test to determine the taste responses of eight, each, of pygmy goats, normal goats, sheep and… (more)

Subjects/Keywords: Taste

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APA (6th Edition):

Goatcher, W. D. (1969). A comparison of taste responses in pygmy goats, normal goats, sheep and cattle. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/11990

Chicago Manual of Style (16th Edition):

Goatcher, William Donald. “A comparison of taste responses in pygmy goats, normal goats, sheep and cattle.” 1969. Doctoral Dissertation, Oregon State University. Accessed April 05, 2020. http://hdl.handle.net/1957/11990.

MLA Handbook (7th Edition):

Goatcher, William Donald. “A comparison of taste responses in pygmy goats, normal goats, sheep and cattle.” 1969. Web. 05 Apr 2020.

Vancouver:

Goatcher WD. A comparison of taste responses in pygmy goats, normal goats, sheep and cattle. [Internet] [Doctoral dissertation]. Oregon State University; 1969. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1957/11990.

Council of Science Editors:

Goatcher WD. A comparison of taste responses in pygmy goats, normal goats, sheep and cattle. [Doctoral Dissertation]. Oregon State University; 1969. Available from: http://hdl.handle.net/1957/11990


Oregon State University

4. Mehren, Michael John. Taste responses of pygmy goats and cattle.

Degree: PhD, Animal Science, 1972, Oregon State University

Subjects/Keywords: Taste

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APA (6th Edition):

Mehren, M. J. (1972). Taste responses of pygmy goats and cattle. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/44596

Chicago Manual of Style (16th Edition):

Mehren, Michael John. “Taste responses of pygmy goats and cattle.” 1972. Doctoral Dissertation, Oregon State University. Accessed April 05, 2020. http://hdl.handle.net/1957/44596.

MLA Handbook (7th Edition):

Mehren, Michael John. “Taste responses of pygmy goats and cattle.” 1972. Web. 05 Apr 2020.

Vancouver:

Mehren MJ. Taste responses of pygmy goats and cattle. [Internet] [Doctoral dissertation]. Oregon State University; 1972. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1957/44596.

Council of Science Editors:

Mehren MJ. Taste responses of pygmy goats and cattle. [Doctoral Dissertation]. Oregon State University; 1972. Available from: http://hdl.handle.net/1957/44596


Michigan State University

5. Bloomquist, Douglas W., 1941-. Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus.

Degree: PhD, Department of Psychology, 1971, Michigan State University

Subjects/Keywords: Taste

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APA (6th Edition):

Bloomquist, Douglas W., 1. (1971). Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34513

Chicago Manual of Style (16th Edition):

Bloomquist, Douglas W., 1941-. “Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus.” 1971. Doctoral Dissertation, Michigan State University. Accessed April 05, 2020. http://etd.lib.msu.edu/islandora/object/etd:34513.

MLA Handbook (7th Edition):

Bloomquist, Douglas W., 1941-. “Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus.” 1971. Web. 05 Apr 2020.

Vancouver:

Bloomquist, Douglas W. 1. Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus. [Internet] [Doctoral dissertation]. Michigan State University; 1971. [cited 2020 Apr 05]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34513.

Council of Science Editors:

Bloomquist, Douglas W. 1. Interspecific and intraspecific comparisons of single-bottle sucrose intake in Peromyscus. [Doctoral Dissertation]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:34513


University of Toronto

6. Asik, Christine Rose. Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake.

Degree: 2010, University of Toronto

The role of variation in the TAS2R50 bitter taste receptor gene is unknown, but may influence taste perception and dietary habits. Individuals (n=1171) aged 20… (more)

Subjects/Keywords: Bitter taste; Nutrigenomics; TAS2R50; Taste; 0570; 0369

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APA (6th Edition):

Asik, C. R. (2010). Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/32204

Chicago Manual of Style (16th Edition):

Asik, Christine Rose. “Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake.” 2010. Masters Thesis, University of Toronto. Accessed April 05, 2020. http://hdl.handle.net/1807/32204.

MLA Handbook (7th Edition):

Asik, Christine Rose. “Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake.” 2010. Web. 05 Apr 2020.

Vancouver:

Asik CR. Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake. [Internet] [Masters thesis]. University of Toronto; 2010. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1807/32204.

Council of Science Editors:

Asik CR. Genetic Variation in Bitter Taste Perception, Food Preference and Dietary Intake. [Masters Thesis]. University of Toronto; 2010. Available from: http://hdl.handle.net/1807/32204


Oregon State University

7. Algazzali, Victor Alexander. The bitterness intensity of oxidized hop acids : humulinones and hulupones.

Degree: MS, Food Science and Technology, 2014, Oregon State University

 The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by… (more)

Subjects/Keywords: Humulinones; Bitterness (Taste)

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APA (6th Edition):

Algazzali, V. A. (2014). The bitterness intensity of oxidized hop acids : humulinones and hulupones. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53179

Chicago Manual of Style (16th Edition):

Algazzali, Victor Alexander. “The bitterness intensity of oxidized hop acids : humulinones and hulupones.” 2014. Masters Thesis, Oregon State University. Accessed April 05, 2020. http://hdl.handle.net/1957/53179.

MLA Handbook (7th Edition):

Algazzali, Victor Alexander. “The bitterness intensity of oxidized hop acids : humulinones and hulupones.” 2014. Web. 05 Apr 2020.

Vancouver:

Algazzali VA. The bitterness intensity of oxidized hop acids : humulinones and hulupones. [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1957/53179.

Council of Science Editors:

Algazzali VA. The bitterness intensity of oxidized hop acids : humulinones and hulupones. [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/53179


Oregon State University

8. Linscott, Tyler D. Retronasal Odor Enhancement by Salty and Umami Tastes.

Degree: MS, Food Science and Technology, 2015, Oregon State University

 The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once… (more)

Subjects/Keywords: Congruency; Umami (Taste)

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APA (6th Edition):

Linscott, T. D. (2015). Retronasal Odor Enhancement by Salty and Umami Tastes. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/56393

Chicago Manual of Style (16th Edition):

Linscott, Tyler D. “Retronasal Odor Enhancement by Salty and Umami Tastes.” 2015. Masters Thesis, Oregon State University. Accessed April 05, 2020. http://hdl.handle.net/1957/56393.

MLA Handbook (7th Edition):

Linscott, Tyler D. “Retronasal Odor Enhancement by Salty and Umami Tastes.” 2015. Web. 05 Apr 2020.

Vancouver:

Linscott TD. Retronasal Odor Enhancement by Salty and Umami Tastes. [Internet] [Masters thesis]. Oregon State University; 2015. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1957/56393.

Council of Science Editors:

Linscott TD. Retronasal Odor Enhancement by Salty and Umami Tastes. [Masters Thesis]. Oregon State University; 2015. Available from: http://hdl.handle.net/1957/56393


Texas Tech University

9. Lokubandara, Anuththara Hemamali. Computational and functional analysis of human bitter taste receptors.

Degree: MS, Biotechnology, 2018, Texas Tech University

 Mammals perceive five tastes: sweet, umami, salty, sour, and bitter. The focus of this study is related to the sense of taste or gustation. The… (more)

Subjects/Keywords: Bitter Taste Receptors

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APA (6th Edition):

Lokubandara, A. H. (2018). Computational and functional analysis of human bitter taste receptors. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/73804

Chicago Manual of Style (16th Edition):

Lokubandara, Anuththara Hemamali. “Computational and functional analysis of human bitter taste receptors.” 2018. Masters Thesis, Texas Tech University. Accessed April 05, 2020. http://hdl.handle.net/2346/73804.

MLA Handbook (7th Edition):

Lokubandara, Anuththara Hemamali. “Computational and functional analysis of human bitter taste receptors.” 2018. Web. 05 Apr 2020.

Vancouver:

Lokubandara AH. Computational and functional analysis of human bitter taste receptors. [Internet] [Masters thesis]. Texas Tech University; 2018. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/2346/73804.

Council of Science Editors:

Lokubandara AH. Computational and functional analysis of human bitter taste receptors. [Masters Thesis]. Texas Tech University; 2018. Available from: http://hdl.handle.net/2346/73804


University of California – Riverside

10. Charlu, Sandhya. Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia.

Degree: Biomedical Sciences, 2014, University of California – Riverside

 In this work we examine the response of two Drosophila species to acids found in their natural food sources. We show that acids reduce normal… (more)

Subjects/Keywords: Biology; drosophila; taste

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APA (6th Edition):

Charlu, S. (2014). Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia. (Thesis). University of California – Riverside. Retrieved from http://www.escholarship.org/uc/item/2sd0h3sq

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):

Charlu, Sandhya. “Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia.” 2014. Thesis, University of California – Riverside. Accessed April 05, 2020. http://www.escholarship.org/uc/item/2sd0h3sq.

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

MLA Handbook (7th Edition):

Charlu, Sandhya. “Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia.” 2014. Web. 05 Apr 2020.

Vancouver:

Charlu S. Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia. [Internet] [Thesis]. University of California – Riverside; 2014. [cited 2020 Apr 05]. Available from: http://www.escholarship.org/uc/item/2sd0h3sq.

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

Council of Science Editors:

Charlu S. Detection of Organic Acids by the Taste Systems in Drosophila melanogaster and Drosophila sechellia. [Thesis]. University of California – Riverside; 2014. Available from: http://www.escholarship.org/uc/item/2sd0h3sq

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


University of Manitoba

11. Liu, Kun. Identification and characterization of novel ligands for human bitter taste receptor T2R7.

Degree: Oral Biology, 2017, University of Manitoba

 Humans have five basic taste sensations which are bitter, sweet, umami, salt and sour. Salt and sour are mediated by ion channel-linked receptors, while bitter,… (more)

Subjects/Keywords: Bitter taste receptor

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APA (6th Edition):

Liu, K. (2017). Identification and characterization of novel ligands for human bitter taste receptor T2R7. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/32876

Chicago Manual of Style (16th Edition):

Liu, Kun. “Identification and characterization of novel ligands for human bitter taste receptor T2R7.” 2017. Masters Thesis, University of Manitoba. Accessed April 05, 2020. http://hdl.handle.net/1993/32876.

MLA Handbook (7th Edition):

Liu, Kun. “Identification and characterization of novel ligands for human bitter taste receptor T2R7.” 2017. Web. 05 Apr 2020.

Vancouver:

Liu K. Identification and characterization of novel ligands for human bitter taste receptor T2R7. [Internet] [Masters thesis]. University of Manitoba; 2017. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1993/32876.

Council of Science Editors:

Liu K. Identification and characterization of novel ligands for human bitter taste receptor T2R7. [Masters Thesis]. University of Manitoba; 2017. Available from: http://hdl.handle.net/1993/32876


Mississippi State University

12. Reeder, Nicole. Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2019, Mississippi State University

 Single nucleotide polymorphisms (SNPs) in various taste receptor genes have previously been linked to outcomes such as differences in taste thresholds, food liking, and body… (more)

Subjects/Keywords: taste; diet; genotype

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APA (6th Edition):

Reeder, N. (2019). Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03112019-132640/ ;

Chicago Manual of Style (16th Edition):

Reeder, Nicole. “Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi.” 2019. Masters Thesis, Mississippi State University. Accessed April 05, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03112019-132640/ ;.

MLA Handbook (7th Edition):

Reeder, Nicole. “Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi.” 2019. Web. 05 Apr 2020.

Vancouver:

Reeder N. Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi. [Internet] [Masters thesis]. Mississippi State University; 2019. [cited 2020 Apr 05]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03112019-132640/ ;.

Council of Science Editors:

Reeder N. Assessing the relationship between a single nucleotide polymorphism in PKD2L1, body composition, and dietary intake in young adults in Mississippi. [Masters Thesis]. Mississippi State University; 2019. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03112019-132640/ ;


University of Hawaii – Manoa

13. Ebneter, Daria Sarah. The effects of low-fat labeling and caloric information on food intake.

Degree: 2016, University of Hawaii – Manoa

Ph.D. University of Hawaii at Manoa 2013.

Objective: The present study examined whether low-fat labeling and caloric information affects food intake. The associations between low-fat… (more)

Subjects/Keywords: taste preferences; health attributions; feelings

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APA (6th Edition):

Ebneter, D. S. (2016). The effects of low-fat labeling and caloric information on food intake. (Thesis). University of Hawaii – Manoa. Retrieved from http://hdl.handle.net/10125/100687

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):

Ebneter, Daria Sarah. “The effects of low-fat labeling and caloric information on food intake.” 2016. Thesis, University of Hawaii – Manoa. Accessed April 05, 2020. http://hdl.handle.net/10125/100687.

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

MLA Handbook (7th Edition):

Ebneter, Daria Sarah. “The effects of low-fat labeling and caloric information on food intake.” 2016. Web. 05 Apr 2020.

Vancouver:

Ebneter DS. The effects of low-fat labeling and caloric information on food intake. [Internet] [Thesis]. University of Hawaii – Manoa; 2016. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/10125/100687.

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

Council of Science Editors:

Ebneter DS. The effects of low-fat labeling and caloric information on food intake. [Thesis]. University of Hawaii – Manoa; 2016. Available from: http://hdl.handle.net/10125/100687

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


University of Hong Kong

14. 孫朗僑; Suen, Long-kiu. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.

Degree: M. Phil., 2016, University of Hong Kong

Flavor perception together with the sensation of taste and smell in a human brain have never been well studied until the establishment of different objective… (more)

Subjects/Keywords: Flavor; Taste; Chemical senses

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APA (6th Edition):

孫朗僑; Suen, L. (2016). Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. (Masters Thesis). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/238871

Chicago Manual of Style (16th Edition):

孫朗僑; Suen, Long-kiu. “Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.” 2016. Masters Thesis, University of Hong Kong. Accessed April 05, 2020. http://hdl.handle.net/10722/238871.

MLA Handbook (7th Edition):

孫朗僑; Suen, Long-kiu. “Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model.” 2016. Web. 05 Apr 2020.

Vancouver:

孫朗僑; Suen L. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. [Internet] [Masters thesis]. University of Hong Kong; 2016. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/10722/238871.

Council of Science Editors:

孫朗僑; Suen L. Chemosensory perception in human brain : the interaction of taste and smell as a simplified flavor model. [Masters Thesis]. University of Hong Kong; 2016. Available from: http://hdl.handle.net/10722/238871


University of Hong Kong

15. 楊偉勤; Yeung, Wai-kan, Andy. Human insular cortex : the hub for taste sensation and dental perception processing.

Degree: PhD, 2017, University of Hong Kong

Taste processing is a complicated neurophysiological topic that is gaining impact over the years due to its relevance to dental, food and nutritional sciences. The… (more)

Subjects/Keywords: Taste; Perception; Cerebral cortex

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APA (6th Edition):

楊偉勤; Yeung, Wai-kan, A. (2017). Human insular cortex : the hub for taste sensation and dental perception processing. (Doctoral Dissertation). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/249824

Chicago Manual of Style (16th Edition):

楊偉勤; Yeung, Wai-kan, Andy. “Human insular cortex : the hub for taste sensation and dental perception processing.” 2017. Doctoral Dissertation, University of Hong Kong. Accessed April 05, 2020. http://hdl.handle.net/10722/249824.

MLA Handbook (7th Edition):

楊偉勤; Yeung, Wai-kan, Andy. “Human insular cortex : the hub for taste sensation and dental perception processing.” 2017. Web. 05 Apr 2020.

Vancouver:

楊偉勤; Yeung, Wai-kan A. Human insular cortex : the hub for taste sensation and dental perception processing. [Internet] [Doctoral dissertation]. University of Hong Kong; 2017. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/10722/249824.

Council of Science Editors:

楊偉勤; Yeung, Wai-kan A. Human insular cortex : the hub for taste sensation and dental perception processing. [Doctoral Dissertation]. University of Hong Kong; 2017. Available from: http://hdl.handle.net/10722/249824


University of Louisville

16. Fei, Da. The role of neurotrophin receptors in taste development.

Degree: PhD, 2013, University of Louisville

  Brain-derived neurotrophic factor (BDNF) and neurotrophin-4 (NT-4) are two neurotrophins that play distinct roles in geniculate (taste) neuron survival, taste innervation and taste bud… (more)

Subjects/Keywords: Taste; Development; Neurotrophins receptors

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APA (6th Edition):

Fei, D. (2013). The role of neurotrophin receptors in taste development. (Doctoral Dissertation). University of Louisville. Retrieved from 10.18297/etd/430 ; https://ir.library.louisville.edu/etd/430

Chicago Manual of Style (16th Edition):

Fei, Da. “The role of neurotrophin receptors in taste development.” 2013. Doctoral Dissertation, University of Louisville. Accessed April 05, 2020. 10.18297/etd/430 ; https://ir.library.louisville.edu/etd/430.

MLA Handbook (7th Edition):

Fei, Da. “The role of neurotrophin receptors in taste development.” 2013. Web. 05 Apr 2020.

Vancouver:

Fei D. The role of neurotrophin receptors in taste development. [Internet] [Doctoral dissertation]. University of Louisville; 2013. [cited 2020 Apr 05]. Available from: 10.18297/etd/430 ; https://ir.library.louisville.edu/etd/430.

Council of Science Editors:

Fei D. The role of neurotrophin receptors in taste development. [Doctoral Dissertation]. University of Louisville; 2013. Available from: 10.18297/etd/430 ; https://ir.library.louisville.edu/etd/430

17. Grover, Mary. The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940.

Degree: PhD, 2002, Sheffield Hallam University

 My project has been to examine how the hierarchical structures of taste implied by the term 'middlebrow' were negotiated by the bestselling novelist, Warwick Deeping,… (more)

Subjects/Keywords: 823; Taste

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APA (6th Edition):

Grover, M. (2002). The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940. (Doctoral Dissertation). Sheffield Hallam University. Retrieved from http://shura.shu.ac.uk/3105/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246563

Chicago Manual of Style (16th Edition):

Grover, Mary. “The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940.” 2002. Doctoral Dissertation, Sheffield Hallam University. Accessed April 05, 2020. http://shura.shu.ac.uk/3105/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246563.

MLA Handbook (7th Edition):

Grover, Mary. “The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940.” 2002. Web. 05 Apr 2020.

Vancouver:

Grover M. The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940. [Internet] [Doctoral dissertation]. Sheffield Hallam University; 2002. [cited 2020 Apr 05]. Available from: http://shura.shu.ac.uk/3105/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246563.

Council of Science Editors:

Grover M. The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940. [Doctoral Dissertation]. Sheffield Hallam University; 2002. Available from: http://shura.shu.ac.uk/3105/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246563


University of Notre Dame

18. Thomas Buschman. Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>.

Degree: MA, Sociology, 2010, University of Notre Dame

  Despite a broadening of the research agenda on pornography in the late 1980s, pornography research largely remains its own distinct enterprise. This paper integrates… (more)

Subjects/Keywords: status; taste; tolerance; pornography; omnivore

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APA (6th Edition):

Buschman, T. (2010). Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>. (Masters Thesis). University of Notre Dame. Retrieved from https://curate.nd.edu/show/b8515m62t8b

Chicago Manual of Style (16th Edition):

Buschman, Thomas. “Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>.” 2010. Masters Thesis, University of Notre Dame. Accessed April 05, 2020. https://curate.nd.edu/show/b8515m62t8b.

MLA Handbook (7th Edition):

Buschman, Thomas. “Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>.” 2010. Web. 05 Apr 2020.

Vancouver:

Buschman T. Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>. [Internet] [Masters thesis]. University of Notre Dame; 2010. [cited 2020 Apr 05]. Available from: https://curate.nd.edu/show/b8515m62t8b.

Council of Science Editors:

Buschman T. Pornography as a Taste: The Status, Omnivorousness, and Political Tolerance of Pornography Consumers in the 1990s</h1>. [Masters Thesis]. University of Notre Dame; 2010. Available from: https://curate.nd.edu/show/b8515m62t8b


Louisiana State University

19. Waimaleongora-Ek, Pamarin. Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents.

Degree: PhD, Life Sciences, 2010, Louisiana State University

 This study was conducted to develop a sodium-free salt substitute and assess its sensory characteristics. The efficacy of bitterness-masking agents, adenosine-5’-monophosphate (AMP) and L-arginine (Arg),… (more)

Subjects/Keywords: hypertension; sensitivity test; taste qualities

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APA (6th Edition):

Waimaleongora-Ek, P. (2010). Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-04162010-221600 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3993

Chicago Manual of Style (16th Edition):

Waimaleongora-Ek, Pamarin. “Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents.” 2010. Doctoral Dissertation, Louisiana State University. Accessed April 05, 2020. etd-04162010-221600 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3993.

MLA Handbook (7th Edition):

Waimaleongora-Ek, Pamarin. “Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents.” 2010. Web. 05 Apr 2020.

Vancouver:

Waimaleongora-Ek P. Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents. [Internet] [Doctoral dissertation]. Louisiana State University; 2010. [cited 2020 Apr 05]. Available from: etd-04162010-221600 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3993.

Council of Science Editors:

Waimaleongora-Ek P. Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents. [Doctoral Dissertation]. Louisiana State University; 2010. Available from: etd-04162010-221600 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3993


University of California – Berkeley

20. Mann, Kevin. A Mechanism for Behavioral Cross-Inhibition in Drosophila.

Degree: Neuroscience, 2013, University of California – Berkeley

 How animals generate stable, appropriate decisions in a noisy sensory environment is a fundamental question in neuroscience. Animals must correctly appraise the sensory world, taking… (more)

Subjects/Keywords: Neurosciences; behavior; drosophila; taste

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APA (6th Edition):

Mann, K. (2013). A Mechanism for Behavioral Cross-Inhibition in Drosophila. (Thesis). University of California – Berkeley. Retrieved from http://www.escholarship.org/uc/item/96v3g2z3

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):

Mann, Kevin. “A Mechanism for Behavioral Cross-Inhibition in Drosophila.” 2013. Thesis, University of California – Berkeley. Accessed April 05, 2020. http://www.escholarship.org/uc/item/96v3g2z3.

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

MLA Handbook (7th Edition):

Mann, Kevin. “A Mechanism for Behavioral Cross-Inhibition in Drosophila.” 2013. Web. 05 Apr 2020.

Vancouver:

Mann K. A Mechanism for Behavioral Cross-Inhibition in Drosophila. [Internet] [Thesis]. University of California – Berkeley; 2013. [cited 2020 Apr 05]. Available from: http://www.escholarship.org/uc/item/96v3g2z3.

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

Council of Science Editors:

Mann K. A Mechanism for Behavioral Cross-Inhibition in Drosophila. [Thesis]. University of California – Berkeley; 2013. Available from: http://www.escholarship.org/uc/item/96v3g2z3

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


University of California – Berkeley

21. Weiner, Joshua J. The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760.

Degree: English, 2015, University of California – Berkeley

 The Government of the Senses is a study of how the changes in aesthetic culture that occurred in the wake of empiricism operated as regulating… (more)

Subjects/Keywords: Literature; aesthetics; enlightenment; taste

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APA (6th Edition):

Weiner, J. J. (2015). The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760. (Thesis). University of California – Berkeley. Retrieved from http://www.escholarship.org/uc/item/35n0642p

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):

Weiner, Joshua J. “The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760.” 2015. Thesis, University of California – Berkeley. Accessed April 05, 2020. http://www.escholarship.org/uc/item/35n0642p.

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

MLA Handbook (7th Edition):

Weiner, Joshua J. “The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760.” 2015. Web. 05 Apr 2020.

Vancouver:

Weiner JJ. The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760. [Internet] [Thesis]. University of California – Berkeley; 2015. [cited 2020 Apr 05]. Available from: http://www.escholarship.org/uc/item/35n0642p.

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

Council of Science Editors:

Weiner JJ. The Government of the Senses: Aesthetic Subjectivity and the Rule of Taste in Britain, 1660-1760. [Thesis]. University of California – Berkeley; 2015. Available from: http://www.escholarship.org/uc/item/35n0642p

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


Technical University of Lisbon

22. Vitorino, Guilherme Gomes Marques Santos. Effect of wine flavor on the perception of wine taste and preference.

Degree: 2018, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto

The present work was aimed… (more)

Subjects/Keywords: wine; aroma; flavor; taste; preference

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

APA (6th Edition):

Vitorino, G. G. M. S. (2018). Effect of wine flavor on the perception of wine taste and preference. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860

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):

Vitorino, Guilherme Gomes Marques Santos. “Effect of wine flavor on the perception of wine taste and preference.” 2018. Thesis, Technical University of Lisbon. Accessed April 05, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860.

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

MLA Handbook (7th Edition):

Vitorino, Guilherme Gomes Marques Santos. “Effect of wine flavor on the perception of wine taste and preference.” 2018. Web. 05 Apr 2020.

Vancouver:

Vitorino GGMS. Effect of wine flavor on the perception of wine taste and preference. [Internet] [Thesis]. Technical University of Lisbon; 2018. [cited 2020 Apr 05]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860.

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

Council of Science Editors:

Vitorino GGMS. Effect of wine flavor on the perception of wine taste and preference. [Thesis]. Technical University of Lisbon; 2018. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15860

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


University of Wisconsin – Oshkosh

23. Han, Kim H. MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS.

Degree: MS-Psychology Experimental, 2012, University of Wisconsin – Oshkosh

A Thesis Submitted In Partial Fulfillment of the Requirements For the Degree of Master of Science-Psychology Experimental

The present study examined the role of mindful… (more)

Subjects/Keywords: Nutrition; Food Habits; Taste buds

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

APA (6th Edition):

Han, K. H. (2012). MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS. (Masters Thesis). University of Wisconsin – Oshkosh. Retrieved from http://digital.library.wisc.edu/1793/65109

Chicago Manual of Style (16th Edition):

Han, Kim H. “MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS.” 2012. Masters Thesis, University of Wisconsin – Oshkosh. Accessed April 05, 2020. http://digital.library.wisc.edu/1793/65109.

MLA Handbook (7th Edition):

Han, Kim H. “MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS.” 2012. Web. 05 Apr 2020.

Vancouver:

Han KH. MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS. [Internet] [Masters thesis]. University of Wisconsin – Oshkosh; 2012. [cited 2020 Apr 05]. Available from: http://digital.library.wisc.edu/1793/65109.

Council of Science Editors:

Han KH. MINDFUL EATING: WILLINGNESS TO SAMPLE AND ENJOYMENT OF SAMPLED FOOD IN OLDER ADULTS. [Masters Thesis]. University of Wisconsin – Oshkosh; 2012. Available from: http://digital.library.wisc.edu/1793/65109

24. Murphy, Claire. The electrical stimulation of human fungiform papillae.

Degree: Psychology, 1973, U of Massachusetts : Masters

Subjects/Keywords: Taste; Tongue

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APA (6th Edition):

Murphy, C. (1973). The electrical stimulation of human fungiform papillae. (Masters Thesis). U of Massachusetts : Masters. Retrieved from http://scholarworks.umass.edu/theses/1266

Chicago Manual of Style (16th Edition):

Murphy, Claire. “The electrical stimulation of human fungiform papillae.” 1973. Masters Thesis, U of Massachusetts : Masters. Accessed April 05, 2020. http://scholarworks.umass.edu/theses/1266.

MLA Handbook (7th Edition):

Murphy, Claire. “The electrical stimulation of human fungiform papillae.” 1973. Web. 05 Apr 2020.

Vancouver:

Murphy C. The electrical stimulation of human fungiform papillae. [Internet] [Masters thesis]. U of Massachusetts : Masters; 1973. [cited 2020 Apr 05]. Available from: http://scholarworks.umass.edu/theses/1266.

Council of Science Editors:

Murphy C. The electrical stimulation of human fungiform papillae. [Masters Thesis]. U of Massachusetts : Masters; 1973. Available from: http://scholarworks.umass.edu/theses/1266


Central Queensland University

25. Charoensuk, V. Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude.

Degree: 2018, Central Queensland University

Charoensuk, V ORCiD: 0000-0002-7814-8772

Restaurateurs need to understand of how an individual’s personality characteristics impact on their attitude to taste complexity in dining-out atmospherics. Agreeableness… (more)

Subjects/Keywords: personality characteristics; dining-out atmospherics; taste appearance; taste extremity; taste complexity attitude; taste texture; 150501 Consumer-Oriented Product or Service Development

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APA (6th Edition):

Charoensuk, V. (2018). Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude. (Thesis). Central Queensland University. Retrieved from http://hdl.cqu.edu.au/10018/1255047 ; http://dx.doi.org/10.25946/5beba272f7a3a

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):

Charoensuk, V. “Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude.” 2018. Thesis, Central Queensland University. Accessed April 05, 2020. http://hdl.cqu.edu.au/10018/1255047 ; http://dx.doi.org/10.25946/5beba272f7a3a.

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

MLA Handbook (7th Edition):

Charoensuk, V. “Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude.” 2018. Web. 05 Apr 2020.

Vancouver:

Charoensuk V. Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude. [Internet] [Thesis]. Central Queensland University; 2018. [cited 2020 Apr 05]. Available from: http://hdl.cqu.edu.au/10018/1255047 ; http://dx.doi.org/10.25946/5beba272f7a3a.

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

Council of Science Editors:

Charoensuk V. Role of personality characteristics and dining-out atmospherics in the development of taste complexity attitude. [Thesis]. Central Queensland University; 2018. Available from: http://hdl.cqu.edu.au/10018/1255047 ; http://dx.doi.org/10.25946/5beba272f7a3a

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


University of Limerick

26. O'Brien, Eilis. An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia.

Degree: 2015, University of Limerick

 Background In the management of dysphagia, bolus modification is well utilised but sensory bolus modification as a compensatory strategy is not a typical treatment option… (more)

Subjects/Keywords: dysphagia; taste; agreeability; intensity; sensitivity

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APA (6th Edition):

O'Brien, E. (2015). An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia. (Thesis). University of Limerick. Retrieved from http://hdl.handle.net/10344/4954

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):

O'Brien, Eilis. “An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia.” 2015. Thesis, University of Limerick. Accessed April 05, 2020. http://hdl.handle.net/10344/4954.

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

MLA Handbook (7th Edition):

O'Brien, Eilis. “An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia.” 2015. Web. 05 Apr 2020.

Vancouver:

O'Brien E. An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia. [Internet] [Thesis]. University of Limerick; 2015. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/10344/4954.

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

Council of Science Editors:

O'Brien E. An investigationof sensory taste stimuli, the factors that affect them and their potential role in the management of dysphagia. [Thesis]. University of Limerick; 2015. Available from: http://hdl.handle.net/10344/4954

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


Michigan State University

27. Blum, Herman B. Relative taste potency and the competitive or compensatory action of some basic food constituents.

Degree: MS, 1942, Michigan State University

Subjects/Keywords: Taste; Smell

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APA (6th Edition):

Blum, H. B. (1942). Relative taste potency and the competitive or compensatory action of some basic food constituents. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9776

Chicago Manual of Style (16th Edition):

Blum, Herman B. “Relative taste potency and the competitive or compensatory action of some basic food constituents.” 1942. Masters Thesis, Michigan State University. Accessed April 05, 2020. http://etd.lib.msu.edu/islandora/object/etd:9776.

MLA Handbook (7th Edition):

Blum, Herman B. “Relative taste potency and the competitive or compensatory action of some basic food constituents.” 1942. Web. 05 Apr 2020.

Vancouver:

Blum HB. Relative taste potency and the competitive or compensatory action of some basic food constituents. [Internet] [Masters thesis]. Michigan State University; 1942. [cited 2020 Apr 05]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9776.

Council of Science Editors:

Blum HB. Relative taste potency and the competitive or compensatory action of some basic food constituents. [Masters Thesis]. Michigan State University; 1942. Available from: http://etd.lib.msu.edu/islandora/object/etd:9776


University of Toronto

28. Cappeliez, Sarah. More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World.

Degree: PhD, 2018, University of Toronto

 My dissertation, presented as three interrelated studies prepared as standalone articles, uses the cultural practice of wine to examine how ideas, tastes and consumption practices… (more)

Subjects/Keywords: Consumption; Culture; Taste; Wine; 0626

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APA (6th Edition):

Cappeliez, S. (2018). More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World. (Doctoral Dissertation). University of Toronto. Retrieved from http://hdl.handle.net/1807/91791

Chicago Manual of Style (16th Edition):

Cappeliez, Sarah. “More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World.” 2018. Doctoral Dissertation, University of Toronto. Accessed April 05, 2020. http://hdl.handle.net/1807/91791.

MLA Handbook (7th Edition):

Cappeliez, Sarah. “More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World.” 2018. Web. 05 Apr 2020.

Vancouver:

Cappeliez S. More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World. [Internet] [Doctoral dissertation]. University of Toronto; 2018. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/1807/91791.

Council of Science Editors:

Cappeliez S. More than just a Fine Drink: Processes of Cultural Translation, Taste Formation and Idealized Consumption in the Wine World. [Doctoral Dissertation]. University of Toronto; 2018. Available from: http://hdl.handle.net/1807/91791


Boston University

29. Fitzmaurice, Connor. Mining culture, elevating taste: foodies and the work of refinement.

Degree: PhD, Sociology, 2019, Boston University

 As a means of social differentiation through taste, distinction has historically been viewed as a form of snobbishness. Elites with high cultural capital used their… (more)

Subjects/Keywords: Sociology; Classification; Distinction; Taste; Valuation

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APA (6th Edition):

Fitzmaurice, C. (2019). Mining culture, elevating taste: foodies and the work of refinement. (Doctoral Dissertation). Boston University. Retrieved from http://hdl.handle.net/2144/39535

Chicago Manual of Style (16th Edition):

Fitzmaurice, Connor. “Mining culture, elevating taste: foodies and the work of refinement.” 2019. Doctoral Dissertation, Boston University. Accessed April 05, 2020. http://hdl.handle.net/2144/39535.

MLA Handbook (7th Edition):

Fitzmaurice, Connor. “Mining culture, elevating taste: foodies and the work of refinement.” 2019. Web. 05 Apr 2020.

Vancouver:

Fitzmaurice C. Mining culture, elevating taste: foodies and the work of refinement. [Internet] [Doctoral dissertation]. Boston University; 2019. [cited 2020 Apr 05]. Available from: http://hdl.handle.net/2144/39535.

Council of Science Editors:

Fitzmaurice C. Mining culture, elevating taste: foodies and the work of refinement. [Doctoral Dissertation]. Boston University; 2019. Available from: http://hdl.handle.net/2144/39535


The Ohio State University

30. Griffin, Frances McClure. On the interaction of chemical stimuli with taste receptors .

Degree: PhD, Graduate School, 1967, The Ohio State University

Subjects/Keywords: Chemistry; Taste buds; Taste

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APA (6th Edition):

Griffin, F. M. (1967). On the interaction of chemical stimuli with taste receptors . (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486633544274262

Chicago Manual of Style (16th Edition):

Griffin, Frances McClure. “On the interaction of chemical stimuli with taste receptors .” 1967. Doctoral Dissertation, The Ohio State University. Accessed April 05, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486633544274262.

MLA Handbook (7th Edition):

Griffin, Frances McClure. “On the interaction of chemical stimuli with taste receptors .” 1967. Web. 05 Apr 2020.

Vancouver:

Griffin FM. On the interaction of chemical stimuli with taste receptors . [Internet] [Doctoral dissertation]. The Ohio State University; 1967. [cited 2020 Apr 05]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486633544274262.

Council of Science Editors:

Griffin FM. On the interaction of chemical stimuli with taste receptors . [Doctoral Dissertation]. The Ohio State University; 1967. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486633544274262

[1] [2] [3] [4] [5] … [22]

.