2017
Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors
Veldhuizen MG, Siddique A, Rosenthal S, Marks LE. Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors. Chemical Senses 2017, 43: 17-26. PMID: 29293949, PMCID: PMC5863559, DOI: 10.1093/chemse/bjx063.Peer-Reviewed Original Research
2013
Identification of Gustatory–Olfactory Flavor Mixtures: Effects of Linguistic Labeling
Brewer JM, Shavit AY, Shepard TG, Veldhuizen MG, Parikh R, Marks LE. Identification of Gustatory–Olfactory Flavor Mixtures: Effects of Linguistic Labeling. Chemical Senses 2013, 38: 305-313. PMID: 23329730, PMCID: PMC3629875, DOI: 10.1093/chemse/bjs142.Peer-Reviewed Original Research
1999
study of taste perception
Hettinger T, Gent J, Marks L, Frank M. study of taste perception. Attention, Perception, & Psychophysics 1999, 61: 1510-1521. PMID: 10598466, DOI: 10.3758/bf03213114.Peer-Reviewed Original ResearchTaste Confusions following Gymnemic Acid Rinse
Gent J, Hettinger T, Frank M, Marks L. Taste Confusions following Gymnemic Acid Rinse. Chemical Senses 1999, 24: 393-403. PMID: 10480675, DOI: 10.1093/chemse/24.4.393.Peer-Reviewed Original Research
1982
Thermal stimulus thresholds: Sources of variability
Gray L, Stevens J, Marks L. Thermal stimulus thresholds: Sources of variability. Physiology & Behavior 1982, 29: 355-360. PMID: 7146141, DOI: 10.1016/0031-9384(82)90026-9.Peer-Reviewed Original Research