The merging of the senses: integration of subthreshold taste and smell

By P. Dalton, Nadine Doolittle, Hisanori Nagata, Paul A. S. Breslin. Nature Neuroscience, 2000

389 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/7e988271d70c1e39d427e6ce181f2076de6af08d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. J. Prescott
2. Dana M. Small
3. Charles Spence

In Nutrition and Dietetics

1. J. Prescott
2. Dana M. Small
3. Charles Spence

In Sensory Systems

1. J. Prescott
2. Dana M. Small
3. Charles Spence

Citations in the corpus

• Odor/taste integration and the perception of flavor (2005, background): “Dalton et al. (2000) demonstrated that orthonasal (i.e. sniffed) detection thresholds for an odorant were significantly reduced while subjects held a taste in the mouth, but only if the taste was perceptually congruent.”