Stimulus Processing of Glycine is Dissociable from that of Sucrose and Glucose Based on Behaviorally Measured Taste Signal Detection in Sac ‘Taster’ and ‘Non-taster’ Mice

By Eylam Shachar   Spector Alan C.  

Chemical Senses, Vol. 29, Iss. 7, 2004-09 ,pp. : 639-649

Oxford University Press

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Perception of sweetness in simple and complex taste stimuli by adults and children

By James C.   Laing D.   Oram N.   Hutchinson I.  

Chemical Senses, Vol. 24, Iss. 3, 1999-06 ,pp. : 281-287

Oxford University Press

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Is Glycine “Sweet” to Mice? Mouse Strain Differences in Perception of Glycine Taste

By Manita Satoshi   Bachmanov Alexander A.   Li Xia   Beauchamp Gary K.   Inoue Masashi  

Chemical Senses, Vol. 31, Iss. 9, 2006-11 ,pp. : 785-793

Oxford University Press

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Effects of Chemical Modification of Lysine Residues on the Sweetness of Lysozyme

By Masuda Tetsuya   Ide Nobuyuki   Kitabatake Naofumi  

Chemical Senses, Vol. 30, Iss. 3, 2005-03 ,pp. : 253-264

Oxford University Press

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The effects of β-bungarotoxin on the morphogenesis of taste papillae and taste buds in the mouse

By Morris-Wiman J.  

Chemical Senses, Vol. 24, Iss. 1, 1999-02 ,pp. : 7-17

Oxford University Press

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