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Chemistry, Chemical Senses, and Pharmacokinetics |
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Please make a note of the paper numbers before clicking the link below |
58 |
* Ennis, D.M. (2001). Molecular mixture models:
Connecting molecular events to perception. In P. Given
and D. Paredes, (Eds.), In Chemistry of Taste: Mechanisms,
behaviors, and mimics, San Francisco, CA: American Chemical
Society. |
37 |
* Ennis, D. M., (1996). A general
molecular model for the effect of multi-component mixtures
on biological systems. Food Chemistry, 56(3),
329-335. |
35 |
* Rosett, T. R., Wu, Z., Schmidt, S. J., Ennis, D.
M., and Klein, B.P. (1995). KCI,
CaCI2, Na+ binding, and salt taste of gum systems. Journal of Food Science, 60(4),
849-853, 867. |
24 |
* Ennis, D. M. (1992). Kinetic
models of sweet taste. Trends in Food Science & Technology, 3, 169-173. |
21 |
* Ennis, D. M. (1991). Molecular models based
on competitive and non-competitive agonism. Chemical
Senses, 16(1), 1-17. |
20 |
* Ennis, D. M. (1991). Modeling the sweet
taste of mixtures. Food Technology, 45(11),
140, 142, 145. |
17 |
* Ennis, D. M. (1989). A
receptor model for binary mixtures applied to the
sweetness of fructose and glucose: De Graaf and Frijters
revisited. Chemical Senses, 14(4),
597-604. |
15 |
* Seeman, J. I., Ennis, D. M., Vecor, H. V., Clawson,
L., and Palen, J. (1989). The
perceptual similarity of substituted benzenes and
pyridines as a function of steric hindrance. Chemical
Senses, 14(3), 395-405. |
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