An experimental and numerical investigation into the damage mechanisms in notched composites von Hallett, S.R., Green, B.G., Jiang, W.G., Wisnom, M.R.

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An experimental investigation into the tensile strength scaling of notched composites von Green, B.G., Wisnom, M.R., Hallett, S.R.

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Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching von Bartoshuk, L.M, Duffy, V.B, Green, B.G, Hoffman, H.J, Ko, C.-W, Lucchina, L.A, Marks, L.E, Snyder, D.J, Weiffenbach, J.M

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Pruritic and Nociceptive Sensations and Dysesthesias From a Spicule of Cowhage von LaMotte, R. H, Shimada, S. G, Green, B. G, Zelterman, D

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Thermal stimulation of taste von Green, Barry G, Cruz, Alberto

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Temperature Affects Human Sweet Taste via At Least Two Mechanisms von Green, Barry G, Nachtigal, Danielle

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Stimulation of bitterness by capsaicin and menthol: Differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves von GREEN, Barry G, SCHULLERY, Matthew T

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Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell von Green, Barry G., Dalton, Pamela, Cowart, Beverly, Shaffer, Greg, Rankin, Krystyna, Higgins, Jennifer

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Lingual Heat and Cold Sensitivity Following Exposure to Capsaicin or Menthol von Green, Barry G

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Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties von Green, Barry G., Shaffer, Gregory S., Gilmore, Magdalena M.

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Chemesthesis: Pungency as a component of flavor von Green, B.G.

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Psychophysical evidence that oral astringency is a tactile sensation von Breslin, P.A.S., Gilmore, M.M., Beauchamp, G.K., Green, B.G.

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‘Thermal Taste’ Predicts Higher Responsiveness to Chemical Taste and Flavor von Green, Barry G., George, Pravin

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Hepatitis B and Hepatitis C in Emergency Department Patients von Kelen, Gabor D, Green, Gary B, Purcell, Robert H, Chan, Daniel W, Qaqish, Bahjat F, Sivertson, Keith T, Quinn, Thomas C

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Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste von Bartoshuk, L.M, Duffy, V.B, Fast, K, Green, B.G, Prutkin, J, Snyder, D.J

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Sensitization and desensitization to capsaicin and menthol in the oral cavity: Interactions and individual differences von Cliff, Margaret A., Green, Barry G.

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Rapid recovery from capsaicin desensitization during recurrent stimulation von Green, Barry G.

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Sensory irritation and coolness produced by menthol: Evidence for selective desensitization of irritation von Cliff, Margaret A., Green, Barry G.

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Substituted 2-aminopyridines as inhibitors of nitric oxide synthases von Hagmann, William K, Caldwell, Charles G, Chen, Ping, Durette, Philippe L, Esser, Craig K, Lanza, Thomas J, Kopka, Ihor E, Guthikonda, Ravi, Shah, Shrenik K, MacCoss, Malcolm, Chabin, Renee M, Fletcher, Daniel, Grant, Stephan K, Green, Barbara G, Humes, John L, Kelly, Theresa M, Luell, Sylvie, Meurer, Roger, Moore, Vernon, Pacholok, Stephen G, Pavia, Tony, Williams, Hollis R, Wong, Kenny K

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The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity von Lim, Juyun, Green, Barry G.

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