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2016-Present

• M. O’Mahony, S. Wichchukit
The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from
preference frequencies to d' values, from placebo pairs to signal detection.
Trends in Food Science & Technology, 2017, 66, 146-152

• Y. Feng, M. O’Mahony
Comparison between American and Chinese consumers in the use of verbal and numerical 9-point
hedonic scales and R-Index ranking for food and personal products.
Food Quality and Preference, 2017, 60, 138-144

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• X. Zhang, J. Halim, S. Wichchukit, M. O’Mahony, M. Hautus
Paired preference tests: A signal detection based analysis with separate d′ values for segmentation
Journal of Sensory Studies, 2016, 31, 481-491

• Y. Xia, F. Zhong, M. O’Mahony
Applying disruptive preference test protocols to increase the number of “No Preference” responses in the placebo pair, using Chinese consumers.
Journal of Food Science, 2016, 81, 2233-2239

• Y. Xia, F. Zhong, M. O’Mahony
Paired preference testing: False preferences and disruptive protocols.
Food Science and Biotechnology, 2016, 25, 1-10

• J. Bi, M. O’Mahony, H-S. Lee
The performance of the dual-reference duo-trio (DRDT) method using a balanced reference mode.
Journal of Sensory Studies, 2016, 48, 303-313

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2011-2015

• S. Wichchukit, M. O’Mahony
The 9-point hedonic scale and hedonic ranking in Food Science: some reappraisals and alternatives.
Journal of the Science of Food and Agriculture, 2015, 95, 2167-2178

• Y-H. Feng, A. L. Gutiérrez-Salomon, O. Angulo, M. O’Mahony, S. Wichchukit
Data from ‘words only’ and ‘numbers only’ 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: aspects of memory and culture.
Food Quality and Preference, 2015, 41, 12-19

• J. Bi, H-S. Lee, M. O’Mahony
A Thurstonian model and statistical inference for the 2-Alternative Choice test with both test pairs and placebo pairs.
Journal of Sensory Studies, 2015, 30, 10-20

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• E. Calderón, O. Angulo, M. O’Mahony, S. Wichchukit
‘Liking’ and ‘Take Away’ preferences for Mexican consumers: cross cultural comparison with Thais for Psychological style’.
Journal of Sensory Studies, 2015, 30, 77-84

• Y. Xia, F. Zhong, M. O’Mahony
Pairing detection of off-flavors in orange juice with preference tests.
Journal of Sensory Studies, 2015, 30, 259-268

• Y. Xia, F. Zhong, M. O’Mahony
Is the discrepancy between numbers derived from the verbal and numerical protocols for the 9-point
hedonic scale an artifact of product choice.
Journal of Sensory Studies, 2015, 30, 269-279

• Y. Xia, J. Zhang, X. Zhang, R. Ishii, F. Zhong, M. O’Mahony
Triads, tetrads and pairs: experiments in self specification.
Food Quality and Preference, 2015, 40, 97-105

• E. Calderón, A. Rivera-Quintero, Y. Xia, O. Angulo, M. O’Mahony
The triadic preference test.
Food Quality and Preference, 2015, 39, 8-15

• J-H. Choi, M-J. Gwak, S-J. Chung, K-O. Kim, M. O’Mahony, R. Ishii, Y-W. Bae
Identifying drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce
Journal of the Study of Food and Agriculture, 2014, 95, 1613-1925

• J. Bi, H-S. Lee, M. O’Mahony
Estimation of Thurstonian models for the various forced choice sensory discrimination methods as a form of the M+N test
Journal of Sensory Studies, 2014, 29, 325-338

• R. Olivas, A. Lopes-Malo, O. Angulo, M. O’Mahony
The same-different method. Positive effects of reduced memory load versus negative effects of
uncontrolled τ-criterion variation, using forced choice methods as a control
Journal of Sensory Studies, 2014, 29, 211-218

• Y. Xia, A. Rivera-Quintero, E. Calderon, F. Zhong, M. O’Mahony
Paired preference tests with reversed hidden demand characteristics
Journal of Sensory Studies, 2014, 29, 149-158

• J. Bi, M. O’Mahony, H-S. Lee
Non-parametric estimation of dʹ and its variance for the A-Not A with reminder.
Journal of sensory Studies, 2013, 28, 381-386

• R. Ishii, M. O’Mahony, B. Rouseau
Triangle and tetrad protocols: Small sensory differences, resampling and consumer relevance.
Food Quality and Preference, 2013, 31, 49-55

• M. O’Mahony
The tetrad test: Looking back, looking forward.
Journal of Sensory Studies, 2013, 28, 259-263

• J. Bi, M. O’Mahony
Variance of dʹ for the tetrad test and comparisons with other forced-choice methods.
Journal of Sensory Studies, 2013, 28, 91-101

• J. Bi, H-S. Lee, M. O’Mahony
Statistical analysis of Receiver Operating Characteristic (ROC) curves for the ratings of the A-Not A and same-different methods.
Journal of sensory Studies, 2013, 28, 34-46

• L. Chung, S-J. Chung, J-Y Kim, K-O. Kim, M. O’Mahony, Z. Vickers, S-M. Cha, R. Ishii, K. Baures, H-R. Kim
Comparing the liking for Korean style salad dressings and beverages between US and Korean
consumers: Effects of sensory and non-sensory factors.
Food Quality and Preference, 2012, 26, 105-118

• M. Santosa, M. Hautus, M. O’Mahony
ROC curve analysis to determine criteria for same-different and A Not-A tests.
Food Quality and Preference, 2011, 22, 66-77

• S. Wichchukit, M. O’Mahony
‘Liking’, ‘Buying’, ‘Choosing’ and ‘Take Away’ preference tests for varying degrees of hedonic disparity.
Food Quality and Preference, 2011, 22, 60-65

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2007-2010

• J. Bi, H-S. Lee, M. O’Mahony
d' and variance of d' for four-alternative forced choice (4-AFC)
Journal of Sensory Studies, 2010, 25, 740-750

• S. Wichchukit, M. O’Mahony
Paired preference tests: ‘Liking’, ‘Buying’ and ‘Take Away’ preferences
Food Quality and Preference, 2010, 21, 925-929

• L. Nicolas, C. Marquilly, M. O’Mahony
The 9-point hedonic scale: Are words and numbers compatible?
Food Quality and Preference, 2010, 21, 1008-1015

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• S. Wichchukit, M. O’Mahony
A transfer of technology from engineering: Use of ROC curves from signal detection theory to
investigate information processing in the brain during sensory difference testing.
Journal of Food Science, 2010, 75, R183-R193

• R. Ishii, C. Stampanoni, M. O’Mahony
A comparison of serial monadic and attribute-by-attribute descriptive analysis protocols for trained judges.
Food Quality and Preference, 2008, 19, 277-285

• M. O’Mahony, M. J. Hautus
The Signal Detection Theory ROC curve: Some applications in food sensory science
Journal of Sensory Studies, 2008, 23, 186 - 204

• M. Santosa, M. O’Mahony
Sequential sensitivity analysis for same-different tests: Some further insights
Journal of Sensory Studies, 2008, 23, 267-283

• H-S. Kim, H-S Lee, M. O’Mahony, K-O Kim
Paired preference tests using placebo pairs and different response options for chips, orange juices and
cookies
Journal of Sensory Studies, 2008, 23, 417-438

• X. Villegas-Ruiz, O. Angulo, M. O’Mahony
Paired preference ‘placebo’ tests with ‘identical’ stimuli: Does introducing graded responses affect the frequency of ‘No Preference’ responses?
Journal of Sensory Studies, 2008, 23, 439-449

• M.J. Hautus, M. O’Mahony, H-S Lee
Decision strategies determined from the shape of the same-different ROC curve: What are the effects of incorrect assumptions?
Journal of Sensory Studies, 2008, 23, 743-764

• H. Alfaro-Rodriguez, O. Angulo, M. O'Mahony
Paired preference tests: '50:50' and 'Alternating' No Preferences.
Journal of Sensory Studies, 2008, 23, 765-779

• X. Villegas-Ruiz, O. Angulo, M. O'Mahony
Hidden and false 'preferences' on the structured 9-point hedonic scale
Journal of Sensory Studies, 2008, 23, 780-790

• O. Angulo, H-S. Lee, M. O’Mahony
Sensory difference tests: Overdispersion and warm-up
Food Quality and Preference, 2007, 18, 190-195

• H. Alfaro-Rodriguez, O. Angulo, M. O’Mahony
Be your own placebo: A double paired preference test approach for establishing expected frequencies
Food Quality and Preference, 2007, 18, 353-361

• J-Y. Park, M. O’Mahony, K-O. Kim
Different stimulus scaling errors: effects of scale length
Food Quality and Preference, 2007, 18, 362-368

• H-S. Lee, M. O’Mahony
The evolution of a model: A review of Thurstonian and conditional stimulus effects on difference testing
Food Quality and Preference, 2007, 18, 369-383

• R. Ishii, H-K Chang, M. O’Mahony
A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis
with untrained judges
Food Quality and Preference, 2007, 18, 440-449

• H-S Lee, M. O’Mahony
Difference test sensitivity: Cognitive contrast effects
Journal of Sensory Studies, 2007, 22, 17-33

• H-S. Lee, D. van Hout, M. Hautus, M. O’Mahony
Can the same-different test use a beta criterion as well as a tau criterion?
Food Quality and preference, 2007, 18, 605-613

• H-S Lee, D. van Hout, M. O’Mahony
Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and multiple
A Not-A methods, considering response bias and cognitive strategies.
Food Quality and Preference, 2007, 18, 675-680

• J. Bi, M. O’Mahony
Updated and extended table for testing the significance of the R-Index
Journal of Sensory Studies, 2007, 22, 713-720

• H. Park, M. O’Mahony, K-O Kim
A comparison of the discriminating power of ANOVA and R-Index analyses of hedonic data for various
products and experimental protocols
Journal of Sensory Studies, 2007, 22, 281-292

• R. Ishii, H, Kawaguchi, M. O’Mahony, B. Rousseau
Relating consumer and trained panels’ discriminative sensitivities using vanilla ice cream as a medium
Food Quality and Preference, 2007, 18, 89-96

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2002-2006

• H-S Lee, M. O’Mahony
Sensory difference testing: The problem of overdispersion and the beta binomial statistical analysis
Journal of Food Biotechnology, 2006, 15, 494-498

• H-J. Kim, S.Y. Jeon, K-O. Kim, M. O’Mahony
Thurstonian models and variance I: Experimental confirmation of cognitive strategies for difference
tests and effects of perceptual variance
Journal of Sensory Studies, 2006, 21, 465-484

• H-J. Kim, K-O. Kim, S.Y. Jeon, J-M. Kim, M. O’Mahony
Thurstonian models and variance II: Experimental confirmation of the effects of variance on Thurstonian models of scaling
Journal of Sensory Studies, 2006, 21, 485-450

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• H-S. Lee, M. O’Mahony
Sensory evaluation and marketing: Measurement of a consumer concept
Food Quality and Preference, 2005, 16, 227-235

• O. Angulo, M. O’Mahony
The paired preference test and the ‘No Preference’ option: Was Odesky correct?
Food Quality and Preference, 2005, 16, 425-434

• M. O’Mahony, H-S. Lee
The goals of sensory measurement: Avoiding confusion
Shik Poom Kwa Hak Kwa San Op (Food Science and Industry), 2005, 38, 8-14

• H. Alfaro-Rodriguez, M. O’Mahony, O. Angulo
Paired preference tests: d' values for Mexican consumers with various response options
Journal of Sensory Studies, 2005, 20, 275-281

• M. Rosas-Nexticapa, O. Angulo, M. O’Mahony
How well does the 9-point hedonic scale predict purchase frequency?
Journal of Sensory Studies, 2005, 20, 313-331

• S-Y. Jeon, M. O’Mahony, K-O. Kim
A comparison of category and line scales under various experimental protocols
Journal of Sensory Studies, 2004, 19, 49-66

• V. Braun, M. Rogeaux, N. Schneid, M. O’Mahony, B. Rousseau
Corroborating the 2-AFC and 2-AC Thurstonian models using both a model system and sparkling water
Food Quality and Preference, 2004, 15, 501-507

• S. Lau, M. O’Mahony, B. Rousseau
Are three-sample tasks less sensitive than two-sample tasks? Memory effects in the testing of taste
discrimination
Perception and Psychophysics, 2004, 66, 464-474

• H-S. Lee, M. O’Mahony
Sensory difference testing: Thurstonian models
Food Science and Biotechnology, 2004, 13, 841-847

• M. O’Mahony, H. Park, J-Y. Park, K-O. Kim
Comparison of the statistical analysis of hedonic data using analysis of variance and multiple
comparisons versus an R-Index analysis of ranked data
Journal of Sensory Studies, 2004, 19, 519-529

• H-S. Lee, E. Carstens, M. O’Mahony
Drinking hot coffee: Why doesn’t it burn the mouth?
Journal of Sensory Studies, 2003, 18, 19-32

• E. Yao, J. Lim, K. Tamaki, R. Ishii, K-O Kim, M. O’Mahony
Structured and unstructured 9-point hedonic scales: A cross-cultural study with American, Japanese and
Korean consumers
Journal of Sensory Studies, 2003, 18, 115-139

• C. Marchisano, J. Lim, H-S. Cho, D-S.Suh, S-Y. Jeon, K-O. Kim, M. O’Mahony
Consumers report preferences when they should not: A cross-cultural study
Journal of Sensory Studies, 2003, 18, 487-516

• B. Rousseau, S. Stroh, M. O’Mahony
Investigating more powerful discrimination tests with consumers: Effects of memory and response bias
Food Quality and Preference, 2002, 13, 39-45

• R. Ishii, M. Edelman, M. O’Mahony
Monitoring scaling drift for hedonic category scales
Journal of Sensory Studies, 2002, 17, 291-307

• K. Yokotsuka, M. Fukui, R. Ishii, M. O’Mahony, B. Rousseau
Investigation of potential taste reduction of catechin and grape seed dimeric phenols in water by wine
proteins
Lebensmittel -Wissenschaft und -Technologie, 2002, 35, 355-361

• H-S. Lee, M. O’Mahony
At what temperature do consumers like to drink coffee?: Mixing methods
Journal of Food Science, 2002, 67, 2774-2777

• E. Carstens, M. Iodi-Carstens, J-M. Dessirier, M. O’Mahony, C. Simons, M. Sudo, S. Sudo
It hurts so good: Oral irritation by spices and carbonated drinks and the underlying neural mechanisms
Food Quality and Preference, 2002, 13, 431-443

• M. O’Mahony, B. Rousseau
Discrimination testing: A few ideas, old and new
Food Quality and Preference, 2002, 14, 157-164

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1996-2001

• H-S. Lee, K-O. Kim, M. O’Mahony
How do signal detection indices react to frequency context bias for intensity scaling?
Journal of Sensory Studies, 2001, 16, 33-52

• H-J. Lee, K-O. Kim, M. O’Mahony
Effects of forgetting on various protocols for category and line scales of intensity
Journal of Sensory Studies, 2001, 16, 327-342

• S. Pipatsattayanuwong, H-S Lee, S. Lau, M. O’Mahony
Hedonic R-Index measurement of temperature preferences for drinking black coffee
Journal of Sensory Studies, 2001, 16, 517-536

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• B. Rousseau, M. O’Mahony
Investigation of the effect of within-trial retasting and comparison of the dual-pair, same-different and
triangle paradigms
Food Quality and Preference, 2000, 11, 457-464

• M. Edelman, D. Gandara, F. Meyers, R. Ishii, M. O’Mahony, M. Uhrish, I. Lauder, J Houston, D. Gietzen
Serotonergic blockade in the treatment of the cancer anorexia-cachexia syndrome
Cancer, 1999, 86, 684-688

• T. Avancini de Almeida, E. Cubero, M. O’Mahony
Same-different discrimination tests with interstimulus delays up to one day
Journal of Sensory Studies, 1999, 14, 1-18

• J-M Dessirier, J-M Sieffermann, M. O’Mahony
Taste discrimination by the 3-AFC method: Testing sensitivity predictions regarding particular tasting
sequences based on the Sequential Sensitivity Analysis model
Journal of Sensory Studies 1999, 14, 271-287

• J-M. Dessirier, M. O’Mahony
Comparison of d' values for the 2-AFC (paired comparison) and 3-AFC discrimination methods:
Thurstonian models, Sequential Sensitivity Analysis and power
Food Quality and Preference, 1999, 10, 51-58

• B. Rousseau, M. Rogeaux, M. O’Mahony
Mustard discrimination by same-different and triangle tests: Aspects of irritation, memory and  criteria
Food Quality and Preference, 1999, 10, 173-184

• J. Ennis, D. Ennis, D. Yip, M. O’Mahony
Thurstonian models for variants of the method of tetrads
British Journal of Mathematical and Statistical Psychology, 1998, 51, 205-215

• B. Rousseau, A. Meyer, M. O’Mahony
Power and sensitivity of the same-different test: Comparison with triangle and duo-trio methods
Journal of Sensory Studies, 1998, 13, 149-178

• K-O. Kim, M. O’Mahony
A new approach to category scales of intensity I. Traditional versus rank-rating
Journal of Sensory Studies, 1998, 13, 241-249

• K-O. Kim, D.M Ennis, M. O’Mahony
A new approach to category scales of intensity II. Use of d' values
Journal of Sensory Studies, 1998, 13, 251-267

• J-M. Dessirier, M. O’Mahony, E. Carstens
Oral irritant effects of nicotine: psychophysical evidence for decreased sensation following repeated
application and lack of cross-desensitization to capsaicin
Chemical Senses, 1997, 22, 483-492

• J. Bi, D. Ennis, M. O’Mahony
How to estimate and use the variance of d' from difference tests
Journal of Sensory Studies, 1997, 12, 87-104

• B. Rousseau, M. O’Mahony
Sensory difference tests: Thurstonian and S.S.A predictions for vanilla flavored yogurts
Journal of Sensory Studies, 1997, 12, 127-146

• R. Ishii, S. Kemp, A. Gilbert, M. O’Mahony
Variation in sensory conceptual structure: An investigation involving the sorting of odor stimuli
Journal of Sensory Studies, 1997, 12, 195-214

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1995 and earlier

• J. Delwiche, M. O’Mahony
Flavour discrimination: An extension of Thurstone’s paradoxes to the tetrad test
Food Quality and Preference, 1996, 7, 1-5

• D. Ennis, M. O’Mahony
Probabilistic models for sequential taste effects in triadic choice
Journal of Experimental Psychology: Human Perception and Performance, 1995, 21, 1088-1097

• M. O’Mahony
Sensory measurement in food science: Fitting methods to goals
Food Technology, 1995, 49, 72-82

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• M. O’Mahony
Who told you the triangle test was simple?
Food Quality and Preference, 1995, 6, 227-238

• S. Masuoka, D. Hatjopoulos, M. O’Mahony
Beer bitterness detection: Testing Thurstonian and Sequential Sensitivity Analysis models for triad and
tetrad methods
Journal of Sensory Studies, 1995, 10, 295-306

• E. Cubero, T. Avancini de Almeida, M. O’Mahony
Cognitive aspects of difference testing: Memory and interstimulus delay
Journal of Sensory Studies, 1995, 10, 307-324

• J. Bi, M. O’Mahony
Table for testing the significance of the R-Index
Journal of Sensory Studies, 1995, 10, 341-347

• M. O’Mahony, S. Masuoka, R. Ishii
A theoretical note on difference tests: Models, paradoxes and cognitive strategies
Journal of Sensory Studies, 1994, 9, 247-272

• D. G Laing, J. Prescott, G. Bell, R. Gillmore, S. Allen, D. J. Best, M. Yoshida, K. Yamazaki, R. Ishii
Responses of Japanese and Australians to sweetness in the context of different foods
Journal of Sensory Studies, 1994, 9, 131-155

• S. Tedja, R. Nonaka, D. Ennis, M. O’Mahony
Triadic discrimination testing: Refinement of Thurstonian and Sequential Sensitivity Analysis approaches
Chemical Senses, 1994, 19, 279-301

• M. O’Mahony
Understanding discrimination tests: A user-friendly treatment of response bias, rating and ranking
R-Index tests and their relationship to signal detection
Journal of Sensory Studies, 1992, 7, 1-47

• R. Ishii, A. Vié, M. O’Mahony
Sensory difference testing: Ranking R-Indices are greater than rating R-Indices
Journal of Sensory Studies, 1992, 7, 57-61

• R. Ishii, S. Yamaguchi, M. O’Mahony
Measures of taste discrimination for sweet, salty and umami stimuli: Japanese versus Americans
Chemical Senses, 1992, 17, 365-380

• J. Prescott, D. G Laing, G. Bell, M. Yoshida, R. Gillmore, S. Allen, K. Yamazaki, R. Ishii
Hedonic responses to taste solutions: A cross-cultural study of Japanese and Australians
Chemical Senses, 1992, 17, 801-80

• R. Ishii, M. O’Mahony
The use of multiple standards to define sensory characteristics for descriptive analysis: Aspects of
concept formation
Journal of Food Science, 1991, 56, 838-842

• R. Ishii, M. O’Mahony
Group taste concept measurement: Verbal and physical definition of the umami taste concept for Japanese and Americans
Journal of Sensory Studies, 1990, 4, 215-227

• U. Thieme, M. O’Mahony
Modifications to sensory difference test protocols: The warmed up paired comparison, the single standard duo-trio, A-Not A test modified for response bias
Journal of Sensory Studies, 1990, 5, 159-176

• Vié, M. O’Mahony
Triangular difference testing: Refinements to sequential sensitivity analysis for predictions for individual triads
Journal of Sensory Studies, 1989, 4, 87-103

• M. O’Mahony, U. Thieme, L. Goldstein
The warm-up effect as a means of increasing the discriminability of sensory difference tests
Journal of Food Science, 1988, 53, 1848-185

• R. Ishii, M. O’Mahony
Taste sorting and naming: Can taste concepts be misrepresented by traditional psychophysical labeling
systems?
Chemical Senses, 1987, 12, 37-51

• R. Ishii, M. O’Mahony
Defining a taste by a single standard: Aspects of salty and umami tastes
Journal of Food Science, 1987, 52, 1405-1409

• M. O’Mahony, S-Y. Wong, N. Odbert
Sensory difference tests: Some rethinking concerning the general rule that more sensitive tests use fewer stimuli
Lebensmittel -Wissenschaft und –Technologie, 1986, 19, 93-94

• M. O’Mahony, R. Ishii
A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste
British Journal of Psychology, 1986, 77, 161-174

• M. O’Mahony
Sensory adaptation
Journal of Sensory Studies, 1986, 1, 237-258

• M. O’Mahony, L. Goldstein
The effectiveness of sensory difference tests: Sequential sensitivity analysis for liquid food stimuli
Journal of Food Science, 1986, 51, 1550-1553

• M. O’Mahony
Sensory evaluation of food: statistical methods and procedures
New York: Marcel Dekker, 1986

• M. O’Mahony, N. Odbert
A comparison of sensory difference testing procedures: Sequential sensitivity analysis and aspects of
taste adaptation
Journal of Food Science, 1985, 50, 1055-1058

• M. O’Mahony
Some assumptions and difficulties with common statistics
Food Technology, 1982, 36, 75-82

• M. O’Mahony, C. Heintz
Direct magnitude estimation of salt taste intensity with continuous correction for salivary adaptation
Chemical Senses, 1981, 6, 101-112

• M. O’Mahony, C. Heintz
Direct magnitude estimation of salt taste intensity with continuous correction for salivary adaptation
Chemical Senses, 1981, 6, 101-112

• M. O’Mahony
Purity effects and distilled water taste
Nature, 1972, 240, 489

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