@article{schiffman_nagle_2023, title={Severe SARS-CoV-2 infection: does the artificial sweetener sucralose play a role?}, volume={10}, ISSN={["2054-4774"]}, DOI={10.1136/bmjgast-2023-001159}, number={1}, journal={BMJ OPEN GASTROENTEROLOGY}, author={Schiffman, Susan S. and Nagle, H. Troy}, year={2023}, month={May} }
 @article{schiffman_scholl_furey_nagle_2023, title={Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: <i>in vitro</i> screening assays}, volume={5}, ISSN={1093-7404 1521-6950}, url={http://dx.doi.org/10.1080/10937404.2023.2213903}, DOI={10.1080/10937404.2023.2213903}, abstractNote={ABSTRACT The purpose of this study was to determine the toxicological and pharmacokinetic properties of sucralose-6-acetate, a structural analog of the artificial sweetener sucralose. Sucralose-6-acetate is an intermediate and impurity in the manufacture of sucralose, and recent commercial sucralose samples were found to contain up to 0.67% sucralose-6-acetate. Studies in a rodent model found that sucralose-6-acetate is also present in fecal samples with levels up to 10% relative to sucralose which suggest that sucralose is also acetylated in the intestines. A MultiFlow® assay, a high-throughput genotoxicity screening tool, and a micronucleus (MN) test that detects cytogenetic damage both indicated that sucralose-6-acetate is genotoxic. The mechanism of action was classified as clastogenic (produces DNA strand breaks) using the MultiFlow® assay. The amount of sucralose-6-acetate in a single daily sucralose-sweetened drink might far exceed the threshold of toxicological concern for genotoxicity (TTCgenotox) of 0.15 µg/person/day. The RepliGut® System was employed to expose human intestinal epithelium to sucralose-6-acetate and sucralose, and an RNA-seq analysis was performed to determine gene expression induced by these exposures. Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer with greatest expression for the metallothionein 1 G gene (MT1G). Measurements of transepithelial electrical resistance (TEER) and permeability in human transverse colon epithelium indicated that sucralose-6-acetate and sucralose both impaired intestinal barrier integrity. Sucralose-6-acetate also inhibited two members of the cytochrome P450 family (CYP1A2 and CYP2C19). Overall, the toxicological and pharmacokinetic findings for sucralose-6-acetate raise significant health concerns regarding the safety and regulatory status of sucralose itself.}, journal={Journal of Toxicology and Environmental Health, Part B}, publisher={Informa UK Limited}, author={Schiffman, Susan S. and Scholl, Elizabeth H. and Furey, Terrence S. and Nagle, H. Troy}, year={2023}, month={May}, pages={1–35} }
 @article{covington_marco_persaud_schiffman_nagle_2021, title={Artificial Olfaction in the 21<sup>st</sup> Century}, volume={21}, ISSN={1530-437X 1558-1748 2379-9153}, url={http://dx.doi.org/10.1109/JSEN.2021.3076412}, DOI={10.1109/JSEN.2021.3076412}, abstractNote={The human olfactory system remains one of the most challenging biological systems to replicate. Humans use it without thinking, where it can measure offer protection from harm and bring enjoyment in equal measure. It is the system’s real-time ability to detect and analyze complex odors that makes it difficult to replicate. The field of artificial olfaction has recruited and stimulated interdisciplinary research and commercial development for several applications that include malodor measurement, medical diagnostics, food and beverage quality, environment and security. Over the last century, innovative engineers and scientists have been focused on solving a range of problems associated with measurement and control of odor. The IEEE Sensors Journal has published Special Issues on olfaction in 2002 and 2012. Here we continue that coverage. In this article, we summarize early work in the <inline-formula> <tex-math notation="LaTeX">$20^{{\mathrm {th}}}$ </tex-math></inline-formula> Century that served as the foundation upon which we have been building our odor-monitoring instrumental and measurement systems. We then examine the current state of the art that has been achieved over the last two decades as we have transitioned into the <inline-formula> <tex-math notation="LaTeX">$21^{{\mathrm {st}}}$ </tex-math></inline-formula> Century. Much has been accomplished, but great progress is needed in sensor technology, system design, product manufacture and performance standards. In the final section, we predict levels of performance and ubiquitous applications that will be realized during in the mid to late <inline-formula> <tex-math notation="LaTeX">$21^{{\mathrm {st}}}$ </tex-math></inline-formula> Century.}, number={11}, journal={IEEE Sensors Journal}, publisher={Institute of Electrical and Electronics Engineers (IEEE)}, author={Covington, James A. and Marco, Santiago and Persaud, Krishna C. and Schiffman, Susan S. and Nagle, H. Troy}, year={2021}, month={Jun}, pages={12969–12990} }
 @book{danesh_palma_covington_schiffman_nagle_2021, title={White Paper - Introduction to the IEEE P2520(TM) Series of Standards on Olfaction Devices and Systems}, ISBN={9781504482202}, url={https://ieeexplore.ieee.org/stamp/stamp.jsp?tp=&arnumber=9652486}, institution={IEEE Xplore}, author={Danesh, E. and Palma, S.I.C.J. and Covington, J.A. and Schiffman, S.S. and Nagle, H. Troy}, year={2021} }
 @misc{schiffman_2020, title={The Aging Gustatory System}, url={http://dx.doi.org/10.1016/b978-0-12-809324-5.23785-1}, DOI={10.1016/b978-0-12-809324-5.23785-1}, abstractNote={Worldwide, the segment of the population aged 65 years and greater is escalating rapidly and is expected to reach 1.6 billion by 2050. This increase in elderly persons presents many global challenges including addressing perceptual changes in the sense of taste that can reduce quality of life, increase the risk from food poisoning, and lead to inadequate nutritional status especially in the sick or malnourished elderly. Older persons have elevated taste thresholds as well as reduced capacity to discriminate among suprathreshold taste stimuli. These decrements in taste sensitivity can result from normal aging but are exacerbated by certain disease states, pharmacologic and surgical interventions, radiation, and environmental exposure.}, journal={The Senses: A Comprehensive Reference}, publisher={Elsevier}, author={Schiffman, Susan S.}, year={2020}, pages={382–397} }
 @article{schiffman_nagle_2019, title={Revisited: Assessing the in vivo data on low/no-calorie sweeteners and the gut microbiota}, volume={132}, ISSN={0278-6915}, url={http://dx.doi.org/10.1016/j.fct.2019.110692}, DOI={10.1016/j.fct.2019.110692}, abstractNote={Over the last two decades, safety concerns about low/no-calorie sweeteners (LNCS) have been described in the archival scientific literature including elevated risk of metabolic syndrome, type 2 diabetes, excessive weight gain, cardiovascular disease, safety, and disruption of the gut microbiome. A recent review by Lobach, Roberts, and Roland in Food and Chemical Toxicology examined 17 research articles on modulation of gut bacteria by LNCS along with other selected publications. In the conclusions of their paper, they claim that LNCS 1) do not affect gut microbiota at use levels and 2) are safe at levels approved by regulatory agencies. Both of these claims are incorrect. The scientific literature on LNCS clearly indicates that it is inappropriate to draw generalized conclusions regarding effects on gut microbiota and safety issues for compounds that vary widely chemical structure and pharmacokinetics. Scientific studies on the sweetener sucralose, used here as a representative LNCS, indicate that this organochlorine compound unequivocally and irrefutably disrupts the gut microbiome at doses relevant to human use. Results of dozens of additional research publications added and reviewed here also raise significant and extensive concerns about the safety of sucralose for the human food supply.}, journal={Food and Chemical Toxicology}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Nagle, H. Troy}, year={2019}, month={Oct}, pages={110692} }
 @article{nagle_schiffman_2018, title={Electronic Taste and Smell: The Case for Performance Standards}, volume={106}, ISSN={["1558-2256"]}, DOI={10.1109/JPROC.2018.2859678}, abstractNote={International standards have proven invaluable in the technology sector for developing functional and reliable products for the global marketplace. Standards provide performance criteria that technical engineers can use to design products to optimize the reliability and safety of new products. For example, standards have played a decisive role in the development of products associated with the senses of vision, audition, and touch. The design of products that perform automated “visual” tasks including unmanned vehicles, autonomous robots, optical tracking systems, and highway traffic monitoring devices has relied heavily on standards as well as technical regulations. Likewise, standards related to the sense of hearing have played a major role in the development of devices and systems that assist or mimic “audition” including cochlear implants, hearing aids, and voice and speech recognition systems. Standards related to the sense of touch have been seminal in the design of robotic arms and prosthetic hands. Unlike the senses of vision, audition, and touch, there are, however, no formal standards for electronic devices called e-noses and e-tongues that are designed to detect and evaluate odors and tastes. The purpose of this opinion piece is to give a brief background on the senses of smell and taste, to describe why standards for e-noses and e-tongues are needed, and to call for IEEE volunteers to participate and collaborate on technical standards development to ensure that machine olfaction and taste provide reliable and reproducible results that are comparable to human smell and taste.}, number={9}, journal={PROCEEDINGS OF THE IEEE}, author={Nagle, H. Troy and Schiffman, Susan S.}, year={2018}, month={Sep}, pages={1471–1478} }
 @article{schiffman_2018, title={Influence of medications on taste and smell}, volume={4}, ISSN={2095-8811 2589-1081}, url={http://dx.doi.org/10.1016/j.wjorl.2018.02.005}, DOI={10.1016/j.wjorl.2018.02.005}, abstractNote={Medications frequently have chemosensory side effects that can adversely affect compliance with medical treatment regimens. Hundreds of drugs have been reported to induce unpleasant tastes and/or odors as well as altered chemosensations when administered alone or in combination with other medications. Some chemosensory complaints are due to the sensory properties of the drug itself such as aversive bitter and metallic tastes. However, most chemosensory side effects of drugs are due to alterations in the transduction pathways, biochemical targets, enzymes, and transporters by the offending medications. Studies of chemosensory perception in medicated older individuals have found that taste and smell loss is greatest for those consuming the largest number of prescription drugs. There are no standard treatments for drug‐induced chemosensory disorders because each drug has unique biological effects. However, there are a few treatment options to ameliorate chemosensory alterations including addition of simulated flavors to food to compensate for losses and to override offending tastes and smells.}, number={1}, journal={World Journal of Otorhinolaryngology - Head and Neck Surgery}, publisher={Wiley}, author={Schiffman, Susan S.}, year={2018}, month={Mar}, pages={84–91} }
 @article{bornemann_werness_buslinger_schiffman_2018, title={Intestinal Metabolism and Bioaccumulation of Sucralose In Adipose Tissue In The Rat}, volume={81}, ISSN={["1087-2620"]}, DOI={10.1080/15287394.2018.1502560}, abstractNote={ABSTRACT The aim of this study was to (1) determine if the organochlorine artificial sweetener sucralose is metabolized in rat intestine with repeated dosing and (2) examine whether sucralose might bioaccumulate in rat adipose tissue. Sucralose was administered to 10 rats by gavage daily for 40 days at an average dosage of 80.4 mg/kg/day. The dosages were within the range utilized in historical toxicology studies submitted for regulatory approval in North America, Europe, and Asia. Feces and urine were collected individually from each animal for every 24-hr period during the 40-day dosing period. Analysis of the urine and fecal extracts by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS) revealed two new biotransformation products that have not previously been reported. These two metabolites are both acetylated forms of sucralose that are less polar and hence more lipophilic than sucralose itself. These metabolites were present in urine and feces throughout the sucralose dosing period and still detected at low levels in the urine 11 days after discontinuation of sucralose administration and 6 days after sucralose was no longer detected in the urine or feces. The finding of acetylated sucralose metabolites in urine and feces do not support early metabolism studies, on which regulatory approval was based, that claimed ingested sucralose is excreted unchanged (i.e. not metabolized). The historical metabolic studies apparently failed to detect these metabolites in part because investigators used a methanol fraction from feces for analysis along with thin layer chromatography and a low-resolution linear radioactivity analyzer. Further, sucralose was found in adipose tissue in rats two weeks after cessation of the 40-day feeding period even though this compound had disappeared from the urine and feces. Thus, depuration of sucralose which accumulated in fatty tissue requires an extended period of time after discontinuation of chemical ingestion. These new findings of metabolism of sucralose in the gastrointestinal tract (GIT) and its accumulation in adipose tissue were not part of the original regulatory decision process for this agent and indicate that it now may be time to revisit the safety and regulatory status of this organochlorine artificial sweetener}, number={18}, journal={JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES}, author={Bornemann, Volker and Werness, Stephen C. and Buslinger, Lauren and Schiffman, Susan S.}, year={2018}, pages={913–923} }
 @misc{schiffman_nagle_2017, title={Standard analytes for E-noses and E-tongues}, ISBN={9781509023929}, url={http://dx.doi.org/10.1109/isoen.2017.7968867}, DOI={10.1109/isoen.2017.7968867}, abstractNote={Odor and taste compounds are suggested here as standard analytes for e-nose and e-tongue instruments to provide performance criteria regarding the capacity of these electronic sensing devices to mimic human chemosensory responses. Representative odor and taste standards for sensitivity, suprathreshold intensity, and quality are proposed. Ultimately, a formal set of analytical standards should be established by the electronic sensing community. Subsets of these formalized standards could then be adopted for specific applications.}, journal={2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN)}, publisher={IEEE}, author={Schiffman, Susan S. and Nagle, H. Troy}, year={2017}, month={May} }
 @article{schiffman_2017, place={42-44}, title={The how and why of sweetener synergies}, journal={The World of Food Ingredients}, publisher={September}, author={Schiffman, S.S.}, year={2017}, month={Sep}, pages={40, 42–44} }
 @article{li_hodges_gutierrez-osuna_luckey_crowell_schiffman_nagle_2016, title={Odor Assessment of Automobile Cabin Air With Field Asymmetric Ion Mobility Spectrometry and Photoionization Detection}, volume={16}, ISSN={["1558-1748"]}, DOI={10.1109/jsen.2015.2478853}, abstractNote={Odor quality in the cabin air of automobiles can be a significant factor in the decision to purchase a vehicle and the overall customer satisfaction with the vehicle over time. A current standard practice uses a human panel to rate the vehicle cabin odors on intensity, irritation, and pleasantness. However, human panels are expensive, time-consuming, and complicated to administer. To address this issue, we present a machine olfaction approach to assess odors inside automobiles. The approach uses a field asymmetric ion mobility spectrometer and a photoionization detector to measure volatile organic compounds, and a multivariate technique to map sensor data into human ratings. Validation on an experimental dataset of odors from ten different vehicles shows a correlation (0.67-0.84) between model predictions and ground truth from a trained human panel. These results support the feasibility of replacing human panel assessments by objective instrumental means for quality control tasks in the production process.}, number={2}, journal={IEEE SENSORS JOURNAL}, author={Li, Juan and Hodges, Ryan D. and Gutierrez-Osuna, Ricardo and Luckey, Gail and Crowell, Joel and Schiffman, Susan S. and Nagle, H. Troy}, year={2016}, month={Jan}, pages={409–417} }
 @article{li_gutierrez-osuna_hodges_luckey_crowell_schiffman_nagle_2016, title={Using Field Asymmetric Ion Mobility Spectrometry for Odor Assessment of Automobile Interior Components}, volume={16}, ISSN={["1558-1748"]}, DOI={10.1109/jsen.2016.2568209}, abstractNote={The of the quality of odors emitted from automobile cabin interiors is an important element for the design of vehicles that meet prospective customers' expectations. Extending our previous work on machine-versus-human odor assessment for intact automobile cabin interiors, in this paper, we evaluated odors generated from individual interior parts using a human panel and field asymmetric ion mobility spectrometry (FAIMS). We used image processing techniques to extract geometric features from FAIMS dispersion fields, and built the predictive models for three odor assessment parameters (intensity, irritation, and pleasantness) by means of partial least squares regression. The best feature set was chosen by backward sequential feature selection. Using k -fold cross validation, we achieved statistically significant correlation 0.95 between human panel measured and machine olfaction predicted odor assessment scores with a sample set of 48 interior automobile parts. These results, generated using the geometric image processing methods demonstrated herein, further support the feasibility of replacing a human panel by machine olfaction for the assessment of odor quality of interior automobile parts.}, number={14}, journal={IEEE SENSORS JOURNAL}, author={Li, Juan and Gutierrez-Osuna, Ricardo and Hodges, Ryan D. and Luckey, Gail and Crowell, Joel and Schiffman, Susan S. and Nagle, H. Troy}, year={2016}, month={Jul}, pages={5747–5756} }
 @inproceedings{nagle_gutierrez-osuna_suslick_persaud_hodges_covington_luckey_crowell_schiffman_2015, title={Augmenting human odor assessments of cabin air quality of automobiles by instrumental measurements}, booktitle={Proceedings of the sixteenth international symposium on olfaction and electronic noses (ISOEN2015) 2015}, author={Nagle, H.T. and Gutierrez-Osuna, R. and Suslick, R.K. and Persaud, K. and Hodges, R.D. and Covington, J. and Luckey, G. and Crowell, J. and Schiffman, S.S.}, year={2015} }
 @misc{schiffman_2015, title={Influence of Drugs on Taste Function}, url={http://dx.doi.org/10.1002/9781118971758.ch40}, DOI={10.1002/9781118971758.ch40}, abstractNote={Hundreds of drugs encompassing all major therapeutic classes have been reported clinically to induce unpleasant and altered taste sensations when administered alone or in combination with other medications. This chapter focuses on six topics relevant to understanding the biological bases of drug-induced taste disorders. These include: interaction of drugs with taste receptors on the apical side of the tongue in the oral cavity; genetic differences among individuals that affect taste perception of drugs; taste sensations caused by injectable drugs; drug interactions that result from use of multiple medications, potential biochemical and pharmacological mechanisms by which therapeutic drugs can cause taste disorders; and other factors to consider when assessing the cause of a taste disturbance. Experimental studies are required to determine the physiological and pharmacological parameters that are responsible for taste disturbances caused by specific drugs and/or drug combinations.}, journal={Handbook of Olfaction and Gustation}, publisher={John Wiley & Sons, Inc}, author={Schiffman, Susan S.}, year={2015}, month={Jun}, pages={911–926} }
 @article{rother_sylvetsky_schiffman_2015, title={Non-nutritive sweeteners in breast milk: perspective on potential implications of recent findings}, volume={89}, ISSN={0340-5761 1432-0738}, url={http://dx.doi.org/10.1007/s00204-015-1611-9}, DOI={10.1007/s00204-015-1611-9}, abstractNote={We recently determined that nonnutritive (NNS) sweeteners ingested by lactating mothers are passed to their infants in breast milk (Sylvetsky et al., 2015). Three NNS including sucralose, acesulfame-K (ace-K), and saccharin were found in the breast milk of 65% of twenty lactating women who had been enrolled in the study, irrespective of their history of NNS usage. While most of the mothers reported NNS intake during the day prior to collection of the breast milk sample, NNS were also found in samples from women who were not aware of consuming NNS. The findings that NNS are present in breast milk raises several issues regarding infant exposure to these nonnutritive compounds and highlights the need for future research studying the potential short- and long-term effects of exposure to NNS early in life.}, number={11}, journal={Archives of Toxicology}, publisher={Springer Science and Business Media LLC}, author={Rother, Kristina I. and Sylvetsky, Allison C. and Schiffman, S. S.}, year={2015}, month={Oct}, pages={2169–2171} }
 @misc{li_gutierrez-osuna_hodges_luckey_crowell_schiffman_nagle_2015, title={Odor assessment of automobile interior components using ion mobility spectrometry}, ISBN={9781479982035}, url={http://dx.doi.org/10.1109/icsens.2015.7370105}, DOI={10.1109/icsens.2015.7370105}, abstractNote={Evaluating and improving odors emitted from automobile interior parts can help automotive companies fulfill prospective customers' expectations of odor character and health impacts. Extending our previous work on machine-versus-human odor assessment for intact automobile cabin interiors, in this study we evaluated odors generated from individual interior parts using a human panel and ion mobility spectrometry (IMS). We used image processing to extract geometric features from IMS dispersion fields, and built predictive models for three odor assessment parameters (intensity, irritation, and pleasantness) by means of partial least squares regression. Using cross validation, we achieved statistically significant correlations in the range from 0.483 to 0.616 with a sample set of 48 interior automobile parts. These results support the feasibility of replacing a human panel by machine-olfaction for the assessment of odor quality of interior automobile parts.}, journal={2015 IEEE SENSORS}, publisher={IEEE}, author={Li, Juan and Gutierrez-Osuna, Ricardo and Hodges, Ryan D. and Luckey, Gail and Crowell, Joel and Schiffman, Susan S. and Nagle, H. Troy}, year={2015}, month={Nov} }
 @inproceedings{li_hodges_schiffman_nagle_gutierrez-osuna_luckey_crowell_2014, title={Odor assessment of automobile cabin air by machine olfaction}, ISBN={9781479901623}, url={http://dx.doi.org/10.1109/icsens.2014.6985356}, DOI={10.1109/icsens.2014.6985356}, abstractNote={Odor quality in the cabin air of automobiles can be a significant factor in the decision to purchase a vehicle and the overall customer satisfaction with the vehicle over time. Current standard practice uses a human panel to rate the vehicle cabin odors on intensity, irritation, and pleasantness. However, human panels are expensive, time-consuming and complicated to administer. To address this issue, we have developed a machine olfaction approach to assess odors inside automobiles for the purpose of enhancing or replacing the human panel by evaluating the correlation between the system performance and a trained human panel. Our approach employs an ion-mobility spectrometer and a photoionization detector for measuring volatile organic compounds inside automobiles. Our olfactory system achieves good correlations (range from 0.72 to 0.84) with a trained human panel using predictive models generated by linear regression and cross-validation. Our results support the feasibility of replacing human panel assessments by a machine olfaction system.}, booktitle={IEEE SENSORS 2014 Proceedings}, publisher={IEEE}, author={Li, J. and Hodges, R. D. and Schiffman, S. S. and Nagle, H. T. and Gutierrez-Osuna, R. and Luckey, G. and Crowell, J.}, year={2014}, month={Nov} }
 @misc{schiffman_rother_2013, title={SUCRALOSE, A SYNTHETIC ORGANOCHLORINE SWEETENER: OVERVIEW OF BIOLOGICAL ISSUES}, volume={16}, ISSN={["1521-6950"]}, DOI={10.1080/10937404.2013.842523}, abstractNote={Sucralose is a synthetic organochlorine sweetener (OC) that is a common ingredient in the world's food supply. Sucralose interacts with chemosensors in the alimentary tract that play a role in sweet taste sensation and hormone secretion. In rats, sucralose ingestion was shown to increase the expression of the efflux transporter P-glycoprotein (P-gp) and two cytochrome P-450 (CYP) isozymes in the intestine. P-gp and CYP are key components of the presystemic detoxification system involved in first-pass drug metabolism. The effect of sucralose on first-pass drug metabolism in humans, however, has not yet been determined. In rats, sucralose alters the microbial composition in the gastrointestinal tract (GIT), with relatively greater reduction in beneficial bacteria. Although early studies asserted that sucralose passes through the GIT unchanged, subsequent analysis suggested that some of the ingested sweetener is metabolized in the GIT, as indicated by multiple peaks found in thin-layer radiochromatographic profiles of methanolic fecal extracts after oral sucralose administration. The identity and safety profile of these putative sucralose metabolites are not known at this time. Sucralose and one of its hydrolysis products were found to be mutagenic at elevated concentrations in several testing methods. Cooking with sucralose at high temperatures was reported to generate chloropropanols, a potentially toxic class of compounds. Both human and rodent studies demonstrated that sucralose may alter glucose, insulin, and glucagon-like peptide 1 (GLP-1) levels. Taken together, these findings indicate that sucralose is not a biologically inert compound.}, number={7}, journal={JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART B-CRITICAL REVIEWS}, author={Schiffman, Susan S. and Rother, Kristina I.}, year={2013}, month={Oct}, pages={399–451} }
 @article{schiffman_2012, title={Rationale for Further Medical and Health Research on High-Potency Sweeteners}, volume={37}, ISSN={1464-3553 0379-864X}, url={http://dx.doi.org/10.1093/chemse/bjs053}, DOI={10.1093/chemse/bjs053}, abstractNote={High-potency or artificial sweeteners have historically been considered inert compounds without physiological consequences other than taste sensations. However, recent data suggest that some of these sweeteners have biological effects that may impact human health. Furthermore, there are significant gaps in our current knowledge of the pharmacokinetics of these sweeteners, their potential for “sweetener–drug interactions” and their impact on appetite and body weight regulation. Nine research needs are described that address some of the major unknown issues associated with ingestion of high-potency sweeteners.}, number={8}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan S.}, year={2012}, month={Apr}, pages={671–679} }
 @article{schiffman_abou-donia_2012, title={Sucralose revisited: Rebuttal of two papers about Splenda safety}, volume={63}, ISSN={0273-2300}, url={http://dx.doi.org/10.1016/j.yrtph.2012.05.002}, DOI={10.1016/j.yrtph.2012.05.002}, abstractNote={Sucralose is widely used as non-caloric intense artificial sweetener. It was previously considered to be thermally stable and safe. This was based on studies performed in the early 1990s. However, significant concerns have been raised more recently regarding the physicochemical stability of sucralose at high temperatures in the context of food processing. Over the last decades different independently performed studies indicated that sucralose is decomposed at high temperatures, e.g. through cooking. This – in turn – was considered to be associated with the formation of chlorinated potentially toxic compounds, such as chloropropanols and dioxins.In this review, the literature on thermal stability of sucralose and the generation of potentially toxic compounds was assessed and comparatively discussed. Considering the validity of published data, we conclude that sucralose can be degraded at high temperatures, e.g. during cooking or baking of sucralose-containing foods. As a consequence potentially toxic chlorinated compounds might be generated.}, number={3}, journal={Regulatory Toxicology and Pharmacology}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Abou-Donia, Mohamed B.}, year={2012}, month={Aug}, pages={505–508} }
 @inbook{schiffman_2010, place={Thousand Oaks, CA}, title={Taste disorders}, booktitle={Encyclopedia of Perception}, publisher={Sage Publications}, author={Schiffman, S.S.}, editor={Goldstein, E.B.Editor}, year={2010} }
 @article{schiffman_2009, title={Changes in Taste and Smell: Drug Interactions and Food Preferences}, volume={52}, ISSN={0029-6643 1753-4887}, url={http://dx.doi.org/10.1111/j.1753-4887.1994.tb01439.x}, DOI={10.1111/j.1753-4887.1994.tb01439.x}, abstractNote={Journal Article Changes in Taste and Smell: Drug Interactions and Food Preferences Get access Susan Schiffman, Ph D Susan Schiffman, Ph D Department of Psychology, Duke University, Durham, NC 27706, USA. Search for other works by this author on: Oxford Academic PubMed Google Scholar Nutrition Reviews, Volume 52, Issue 8, August 1994, Pages 11–14, https://doi.org/10.1111/j.1753-4887.1994.tb01439.x Published: 01 August 1994}, number={8}, journal={Nutrition Reviews}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan}, year={2009}, month={Apr}, pages={11–14} }
 @article{schiffman_2009, title={Effects of Aging on the Human Taste System}, volume={1170}, ISSN={0077-8923}, url={http://dx.doi.org/10.1111/j.1749-6632.2009.03924.x}, DOI={10.1111/j.1749-6632.2009.03924.x}, abstractNote={Losses in taste perception as well as distortions of gustatory function occur with greater frequency in older individuals, and these changes are exacerbated by certain medical conditions, pharmacologic interventions, radiation, and exposure to toxic chemicals. Medications, especially drug–drug interactions, are the most significant yet underappreciated contributors to taste disorders in the elderly. Taste disorders frequently occur when the fraction of an orally administered drug dose that reaches the systemic circulation is markedly increased due to inhibition (by a coadministered drug) of the efflux transporter P‐glycoprotein and/or inhibition of the cytochrome P450 metabolism system, which normally limit systemic availability of drugs. The supratherapeutic plasma drug concentrations that result from drug–drug interactions can induce a taste from the blood side of taste cells (intravascular taste), alter taste cell biochemistry, and/or modify other aspects of the taste pathways.}, number={1}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Schiffman, Susan S.}, year={2009}, month={Jul}, pages={725–729} }
 @misc{schiffman_2009, title={Sensory Impairment: Taste and Smell Impairments with Aging}, ISBN={9781603273848 9781603273855}, url={http://dx.doi.org/10.1007/978-1-60327-385-5_5}, DOI={10.1007/978-1-60327-385-5_5}, abstractNote={The sensory properties of foods influence food choices and provide cues about a food’s nutritional value.


Sensory signals from food elicit salivary, gastric acid, and pancreatic secretions associated with digestion and ultimately absorption of nutrients. Taste and smell are especially important in activating these digestive secretions because the taste and olfactory systems have closer anatomical connections to the neural pathways involved in digestion than the other senses.


Deficits in taste and smell perception as well as the other senses occur during the course of normal aging and are exacerbated by medical conditions and treatments including medications.


When sensory signals are compromised, food selection and intake, absorption of nutrients, and ultimately nutritional status are negatively impacted.}, journal={Handbook of Clinical Nutrition and Aging}, publisher={Humana Press}, author={Schiffman, Susan}, year={2009}, pages={77–97} }
 @article{wing_horton_marshall_thu_tajik_schinasi_schiffman_2008, title={Air Pollution and Odor in Communities Near Industrial Swine Operations}, volume={116}, ISSN={0091-6765 1552-9924}, url={http://dx.doi.org/10.1289/ehp.11250}, DOI={10.1289/ehp.11250}, abstractNote={Background Odors can affect health and quality of life. Industrialized animal agriculture creates odorant compounds that are components of a mixture of agents that could trigger symptoms reported by neighbors of livestock operations. Objective We quantified swine odor episodes reported by neighbors and the relationships of these episodes with environmental measurements. Methods Between September 2003 and September 2005, 101 nonsmoking volunteers living within 1.5 mi of industrial swine operations in 16 neighborhoods in eastern North Carolina completed twice-daily odor diaries for approximately 2 weeks. Meteorological conditions, hydrogen sulfide, and particulate matter ≤ 10 μm in aerodynamic diameter (PM10) were monitored in each neighborhood. We used mixed models to partition odor variance within and between people and between neighborhoods, and to quantify relationships between environmental factors and odor. Results Participants reported 1,655 episodes of swine odor. In nine neighborhoods, odor was reported on more than half of study-days. Odor ratings were related to temperature, PM10, and semivolatile PM10 in standard but not mixed models. In mixed models, odor increased 0.15 ± 0.05 units (mean ± SE) for a 1-ppb increase in H2S, and 0.45 ± 0.14 units for a 10-μg/m3 increase in PM10 at wind speeds > 6.75 miles per hour. The odds of reporting a change in daily activities due to odor increased 62% for each unit increase in average odor during the prior 12 hr (t-value = 7.17). Conclusions This study indicates that malodor from swine operations is commonly present in these communities and that the odors reported by neighbors are related to objective environmental measurements and interruption of activities of daily life.}, number={10}, journal={Environmental Health Perspectives}, publisher={Environmental Health Perspectives}, author={Wing, Steve and Horton, Rachel Avery and Marshall, Stephen W. and Thu, Kendall and Tajik, Mansoureh and Schinasi, Leah and Schiffman, Susan S.}, year={2008}, month={Oct}, pages={1362–1368} }
 @article{schiffman_graham_williams_2008, title={Dispersion modeling to compare alternative technologies for odor remediation at swine facilities}, volume={58}, ISSN={["2162-2906"]}, DOI={10.3155/1047-3289.58.9.1166}, abstractNote={Abstract The effectiveness of 18 alternative technologies for reducing odor dispersion at and beyond the boundary of swine facilities was assessed in conjunction with an initiative sponsored through agreements between the Attorney General of North Carolina and Smithfield Foods, Premium Standard Farms, and Frontline Farmers. The trajectory and spatial distribution of odor emitted at each facility were modeled at 200 and 400 m downwind from each site under two meteorological conditions (daytime and nighttime) using a Eulerian–Lagrangian model. To predict the dispersion of odor downwind, the geographical area containing the odorant sources at each facility was partitioned into 10-m2 grids on the basis of satellite photographs and architectural drawings. Relative odorant concentrations were assigned to each grid point on the basis of intensity measurements made by the trained odor panel at each facility using a 9-point rating scale. The results of the modeling indicated that odor did not extend significantly beyond 400 m downwind of any of the test sites during the daytime when the layer of air above the earth’s surface is usually turbulent. However, modeling indicated that odor from all full-scale farms extended beyond 400 m onto neighboring property in the evenings when deep surface cooling through long-wave radiation to space produces a stable (nocturnal) boundary layer. The results also indicated that swine housing, independent of waste management type, plays a significant role in odor downwind, as do odor sources of moderate to moderately high intensity that emanate from a large surface area such as a lagoon. Human odor assessments were utilized for modeling rather than instrument measurements of volatile organic compounds (VOCs), hydrogen sulfide, ammonia, or particulates less than 10 μm in diameter (PM10) because these physical measurements obtained simultaneously with human panel ratings were not found to accurately predict human odor intensity in the field.}, number={9}, journal={JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION}, author={Schiffman, Susan S. and Graham, Brevick G. and Williams, C. Mike}, year={2008}, month={Sep}, pages={1166–1176} }
 @misc{schiffman_sattely-miller_bishay_2008, title={Sensory Properties of Neotame: Comparison with Other Sweeteners}, ISBN={9780841274327 9780841221116}, ISSN={0097-6156 1947-5918}, url={http://dx.doi.org/10.1021/bk-2008-0979.ch033}, DOI={10.1021/bk-2008-0979.ch033}, abstractNote={Neotame is a high potency sweetener with a molecular formula of C 20 H 30 N 2 O 5 . It is over 11,000 times sweeter by weight than sucrose at a sweetness equivalent to 5% sucrose (in water). Neotame reaches a maximum sweetness intensity equivalent to 15.1% sucrose. The temporal properties of neotame, like all other high potency sweeteners, differ somewhat from sucrose. The time of onset of sweetness of neotame is later than sucrose and it lingers longer. Cross-adaptation studies support ligand-receptor binding studies that indicate neotame along with aspartame and sucralose preferentially interact with the T1R2 subunit of the sweetener receptor. Neotame can substitute for 20-30% of the sweetness of soft drinks with no perceived difference in taste.}, journal={Sweetness and Sweeteners}, publisher={American Chemical Society}, author={Schiffman, Susan S. and Sattely-Miller, Elizabeth A. and Bishay, Ihab E.}, year={2008}, month={Mar}, pages={511–529} }
 @article{abou-donia_el-masry_abdel-rahman_mclendon_schiffman_2008, title={Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats}, volume={71}, ISSN={1528-7394 1087-2620}, url={http://dx.doi.org/10.1080/15287390802328630}, DOI={10.1080/15287390802328630}, abstractNote={Splenda is comprised of the high-potency artificial sweetener sucralose (1.1%) and the fillers maltodextrin and glucose. Splenda was administered by oral gavage at 100, 300, 500, or 1000 mg/kg to male Sprague-Dawley rats for 12-wk, during which fecal samples were collected weekly for bacterial analysis and measurement of fecal pH. After 12-wk, half of the animals from each treatment group were sacrificed to determine the intestinal expression of the membrane efflux transporter P-glycoprotein (P-gp) and the cytochrome P-450 (CYP) metabolism system by Western blot. The remaining animals were allowed to recover for an additional 12-wk, and further assessments of fecal microflora, fecal pH, and expression of P-gp and CYP were determined. At the end of the 12-wk treatment period, the numbers of total anaerobes, bifidobacteria, lactobacilli, Bacteroides, clostridia, and total aerobic bacteria were significantly decreased; however, there was no significant treatment effect on enterobacteria. Splenda also increased fecal pH and enhanced the expression of P-gp by 2.43-fold, CYP3A4 by 2.51-fold, and CYP2D1 by 3.49-fold. Following the 12-wk recovery period, only the total anaerobes and bifidobacteria remained significantly depressed, whereas pH values, P-gp, and CYP3A4 and CYP2D1 remained elevated. These changes occurred at Splenda dosages that contained sucralose at 1.1–11 mg/kg (the US FDA Acceptable Daily Intake for sucralose is 5 mg/kg). Evidence indicates that a 12-wk administration of Splenda exerted numerous adverse effects, including (1) reduction in beneficial fecal microflora, (2) increased fecal pH, and (3) enhanced expression levels of P-gp, CYP3A4, and CYP2D1, which are known to limit the bioavailability of orally administered drugs.}, number={21}, journal={Journal of Toxicology and Environmental Health, Part A}, publisher={Informa UK Limited}, author={Abou-Donia, Mohamed B. and El-Masry, Eman M. and Abdel-Rahman, Ali A. and McLendon, Roger E. and Schiffman, Susan S.}, year={2008}, month={Sep}, pages={1415–1429} }
 @misc{schiffman_2008, title={The Aging Gustatory System}, url={http://dx.doi.org/10.1016/b978-012370880-9.00101-8}, DOI={10.1016/b978-012370880-9.00101-8}, abstractNote={Worldwide, the segment of the population aged 65 years and above is escalating rapidly and is expected to reach 1.5 billion by 2050. This increase in elderly persons presents many global challenges including addressing perceptual changes in the sense of taste that can reduce quality of life, increase the risk from food poisoning, and lead to inadequate nutritional status especially in the sick or malnourished elderly. Older persons have elevated taste thresholds as well as reduced capacity to discriminate among suprathreshold taste stimuli. These decrements in taste sensitivity can result from normal aging but are exacerbated by certain disease states, pharmacological and surgical interventions, radiation, and environmental exposure. Comparison of medicated and nonmedicated elderly indicates that taste distortions are more common in persons taking multiple medications. There are no standard medical treatments for taste alterations experienced by the elderly, but current biochemical research may ultimately provide useful insights for treating taste losses that occur in older individuals.}, journal={The Senses: A Comprehensive Reference}, publisher={Elsevier}, author={Schiffman, S.S.}, year={2008}, pages={479–498} }
 @article{schiffman_sattely-miller_taylor_graham_landerman_zervakis_campagna_cohen_blackwell_garst_2007, title={Combination of flavor enhancement and chemosensory education improves nutritional status in older cancer patients}, volume={11}, number={5}, journal={Journal of Nutrition, Health, and Aging}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Taylor, E.L. and Graham, B.G. and Landerman, L.R. and Zervakis, J. and Campagna, L.K. and Cohen, H.J. and Blackwell, S. and Garst, J.L.}, year={2007}, pages={439–454} }
 @article{schiffman_2007, title={Critical illness and changes in sensory perception}, volume={66}, ISSN={0029-6651 1475-2719}, url={http://dx.doi.org/10.1017/s0029665107005599}, DOI={10.1017/s0029665107005599}, abstractNote={Impairments of sensory perception that occur during a period of critical care can seriously impact on health and nutritional status, activities of daily living, independence, quality of life and the possibility of recovery. It is emphasized from the outset that sensory losses in critically-ill patients may or may not be related to their current medical condition. The present paper provides an overview of all five senses (vision, hearing, taste, smell and touch) and describes the factors that contribute to sensory losses in critically-ill patients, including medications, medical conditions and treatments and the process of aging itself. Cancer and stroke are two critical illnesses in which profound sensory decrements often occur. Many sensory complaints in patients with cancer are related to alteration in sensory signals caused by damage to the sensory receptors. However, some complaints, such as taste aversions in patients with cancer, are not related to altered sensory physiology per se but to learned aversions that arise during the noxious effects of radiotherapy and chemotherapy. The paper also reviews a study in which the sensory performance (of all five senses) was compared in three groups of elderly subjects: (1) patients who had undergone coronary artery bypass surgery; (2) patients with cardiovascular conditions but with no history of surgery; (3) healthy non-medicated age-matched controls. Performance of patients who had undergone coronary artery bypass surgery was worse than that for the other two groups, with taste and smell losses greater than for the other senses. The study demonstrates that critical illness (e.g. coronary artery bypass surgery) can exacerbate sensory losses in an older cohort.}, number={3}, journal={Proceedings of the Nutrition Society}, publisher={Cambridge University Press (CUP)}, author={Schiffman, Susan S.}, year={2007}, month={Jul}, pages={331–345} }
 @misc{schiffman_2007, title={Smell and Taste}, url={http://dx.doi.org/10.1016/b0-12-370870-2/00173-6}, DOI={10.1016/b0-12-370870-2/00173-6}, journal={Encyclopedia of Gerontology}, publisher={Elsevier}, author={Schiffman, S.S.}, year={2007}, pages={515–525} }
 @article{schiffman_sattely-miller_bishay_2007, title={Time to maximum sweetness intensity of binary and ternary blends of sweeteners}, volume={18}, ISSN={0950-3293}, url={http://dx.doi.org/10.1016/j.foodqual.2006.04.007}, DOI={10.1016/j.foodqual.2006.04.007}, abstractNote={The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists evaluated the time to maximum sweetness intensity of sweeteners tested in both binary and ternary combinations. Sixteen sweeteners that varied widely in chemical structure were evaluated. Sweetener blends containing the protein thaumatin had the latest time to maximum sweetness intensity. As a group, blends containing neohesperidin dihydrochalcone, alitame, stevioside, rebauadioside-A, or neotame had later times to maximum sweetness intensity than blends with sugars and sugar alcohols. Many sweetener blends exhibited times to maximum sweetness intensity that fell intermediate between the earliest and latest of its constituent self-mixtures. These data indicate that the time to maximum sweetness intensity of “late” sweeteners can be shortened by blending with earlier onset sweeteners.}, number={2}, journal={Food Quality and Preference}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Sattely-Miller, Elizabeth A. and Bishay, Ihab E.}, year={2007}, month={Mar}, pages={405–415} }
 @inproceedings{schiffman_graham_2006, title={Quantification of odor and odorants at swine facilities and assessment of their impact downwind}, volume={V}, booktitle={Proceedings: Air quality: State of the science}, author={Schiffman, S.S. and Graham, B.G.}, editor={Aneja, V. P. and Schlesinger, W. H. and Knighton, R. and Jennings, G. and Niyogi, D. and Gilliam, W. and Duke, C. S.Editors}, year={2006}, pages={136–137} }
 @article{schiffman_mclaughlin_katul_nagle_2005, title={Eulerian-Lagrangian model for predicting odor dispersion using instrumental and human measurements}, volume={106}, ISSN={0925-4005}, url={http://dx.doi.org/10.1016/j.snb.2004.05.067}, DOI={10.1016/j.snb.2004.05.067}, abstractNote={Abstract A Eulerian-Lagrangian model was used to predict the trajectory and spatial distribution of odor and odorants downwind from an industrial facility with multiple sources of odor emissions. Specifically, the model was used to simulate the dispersion of odor from a confined animal feeding operation (CAFO) under different meteorological conditions: (1) during daytime when the boundary layer is usually turbulent due to ground-level heating from solar short wave radiation, and (2) during the evening when deep surface cooling through long-wave radiation to space recreates a stable (nocturnal) boundary layer. Aerial photographs were taken of the CAFO, and the geographical area containing the odorant sources was partitioned into 10 m2 grids. Relative odorant concentrations present at each grid point that corresponded to an odor source were measured on site and then entered into a database. The predicted odor dispersion distance was found to be greater at night-time than during daytime and was consistent with field reports from individuals living near the CAFO. The model utilizes single numbers that represent relative concentrations or intensities (e.g. from an electronic nose or human judgments) to simulate downwind dispersion. The advantages of this algorithm over standard Gaussian plume models are that: the velocity variances and covariances among its three components, integral time scale (a measure of eddy coherency), and complex boundary conditions (e.g. complex release points, surface boundary conditions) are explicitly considered.}, number={1}, journal={Sensors and Actuators B: Chemical}, publisher={Elsevier BV}, author={Schiffman, S.S. and McLaughlin, B. and Katul, G.G. and Nagle, H.T.}, year={2005}, month={Apr}, pages={122–127} }
 @inproceedings{schiffman_graham_dubose_williams_2005, title={Odor dispersion modeling from swine operations with conventional and alternative waste treatment technologies}, booktitle={Proceedings of the 2005 Animal Waste Management Symposium: The Development of Alternative Technologies for the Processing and Use of Animal Waste}, author={Schiffman, S.S. and Graham, B.G. and DuBose, P.A. and Williams, C.M.}, year={2005} }
 @article{kermani_schiffman_nagle_2005, title={Performance of the Levenberg–Marquardt neural network training method in electronic nose applications}, volume={110}, ISSN={0925-4005}, url={http://dx.doi.org/10.1016/j.snb.2005.01.008}, DOI={10.1016/j.snb.2005.01.008}, abstractNote={The focus of this study is to find the appropriateness of the Levenberg–Marquardt (LM) neural network (NN) training algorithm for recognition of odor patterns associated with an electronic nose (e-nose). Multiple time-patterns represent step response of the array of sensors to the odorants. The experiments are performed on four representative classes of odorants: coffees, fragrances, hog farm air, and cola beverages. The odor recognition system is composed of a Karhunen–Loéve (KL) based pre-processing unit, and a feedforward neural network with the LM training algorithm. The parameters of the pre-processing unit and the neural network are fine-tuned using a genetic algorithm. Back-propagation algorithm with adaptive learning rate is selected as a standard neural network training method, for the purpose of comparison. The results of the experiments indicate that the LM algorithm provides high correct recognition ratios. In addition, the results confirm that the LM method outperforms the back-propagation (BP) method with adaptive learning rate, for the classes of the odorants provided in this study.}, number={1}, journal={Sensors and Actuators B: Chemical}, publisher={Elsevier BV}, author={Kermani, Bahram G. and Schiffman, Susan S. and Nagle, H. Troy}, year={2005}, month={Sep}, pages={13–22} }
 @article{schiffman_williams_2005, title={Science of odor as a potential health issue}, volume={34}, DOI={10.2134/jeq2005.0129a}, abstractNote={ABSTRACT}, journal={Journal of Environmental Quality}, author={Schiffman, S.S. and Williams, C.M.}, year={2005}, pages={129–138} }
 @article{schiffman_studwell_landerman_berman_sundy_2005, title={Symptomatic Effects of Exposure to Diluted Air Sampled from a Swine Confinement Atmosphere on Healthy Human Subjects}, volume={113}, ISSN={0091-6765 1552-9924}, url={http://dx.doi.org/10.1289/ehp.6814}, DOI={10.1289/ehp.6814}, abstractNote={Aerial emissions from a swine house at North Carolina State University’s field laboratory were diluted to a level that could occur at varying distances downwind from a confined animal feeding operation (CAFO) both within and beyond the property line, and these emissions were delivered to an environmental exposure chamber. The study design consisted of two 1-hr sessions, one in which 48 healthy human adult volunteers were exposed to diluted swine air and another in which they were exposed to clean air (control). Objective measures of blood pressure, temperature, heart rate, respiratory rate, lung function, nasal inflammation, secretory immunity, mood, attention, and memory were correlated with objective measures of air quality. Ratings of perceived (self-reported) health symptoms were also obtained. The mean levels of airborne constituents in the swine air condition were hydrogen sulfide (24 ppb), ammonia (817 ppb), total suspended particulates (0.0241 mg/m3), endotoxin (7.40 endotoxin units/m3), and odor (57 times above odor threshold). No statistical differences on objective measures of physical symptoms, mood, or attention resulted from the 1-hr exposure to swine emissions in the environmental chamber when compared with clean air for healthy human volunteers. However, subjects were 4.1 (p = 0.001) times more likely to report headaches, 6.1 (p = 0.004) times more likely to report eye irritation, and 7.8 (p = 0.014) times more likely to report nausea in the swine air (experimental) condition than in the control condition. These results indicate that short-term exposure in an environmental chamber to malodorous emissions from a swine house at levels expected downwind can induce clinically important symptoms in healthy human volunteers.}, number={5}, journal={Environmental Health Perspectives}, publisher={Environmental Health Perspectives}, author={Schiffman, Susan S. and Studwell, Clare E. and Landerman, Lawrence R. and Berman, Katherine and Sundy, John S.}, year={2005}, month={May}, pages={567–576} }
 @article{bottcher_keener_munilla_williams_schiffman_2004, title={DUST AND ODOR EMISSIONS FROM TUNNEL VENTILATED SWINE BUILDINGS IN NORTH CAROLINA AND COMPARISON OF DIFFERENT ODOR EVALUATION METHODS}, volume={20}, ISSN={1943-7838}, url={http://dx.doi.org/10.13031/2013.16064}, DOI={10.13031/2013.16064}, abstractNote={Tunnel ventilation of swine buildings conveys odorous dust and gases out of the production buildings. Measurement of dust and odor levels and other environmental parameters is necessary for characterizing emissions and evaluating control options. During evaluations of odor control systems, measurements of dust and odor levels in building inlet and exhaust air were obtained. Odor and dust levels were consistent with data obtained in other states and Europe. Odor concentrations and emission rates were based on odor measurements from the Duke University Taste and Smell Laboratory at several dilution levels, as well as a calibration curve for odor panelists based on swine manure odor. The computed odor concentration based on measurements over a range of dilutions was greater than the predicted odor concentration based on the calibration curve, for two field visits. This result may be due to odorous dust particles increasing odor persistence above that of vaporous odorants from swine manure. Odor measurements were also obtained using headspace sampling of unaspirated and aspirated cotton swatches. Aspirating the swatches increased odor intensity compared to unaspirated swatches and improved correlation with air sample odor intensities.}, number={3}, journal={Applied Engineering in Agriculture}, publisher={American Society of Agricultural and Biological Engineers (ASABE)}, author={Bottcher, R. W. and Keener, K. M. and Munilla, R. D. and Williams, C. M. and Schiffman, S. S.}, year={2004}, pages={343–347} }
 @inbook{nagle_gutierrez-osuna_kermani_schiffman_2004, title={Environmental Monitoring}, ISBN={3527303588 3527601597}, url={http://dx.doi.org/10.1002/3527601597.ch17}, DOI={10.1002/3527601597.ch17}, abstractNote={This chapter contains sections titled: Introduction Water Land Air Special Considerations for Environmental Monitoring Sample Handling Problems Signal Processing Challenges Case Study 1: Livestock Odor Classification Background Description of the problem Methods Signal Processing Algorithms Results Discussion Case Study 2: Swine Odor Detection Thresholds Description of the Problem Methods Results Discussion Case Study 3: Biofilter Evaluation Description of the Problem Methods Results Discussion Case Study 4: Mold Detection Background Description of the Problem The NC State E-Nose Methods Results Discussion Future Directions}, booktitle={Handbook of Machine Olfaction}, publisher={Wiley-VCH Verlag GmbH & Co. KGaA}, author={Nagle, H. Troy and Gutierrez-Osuna, Ricardo and Kermani, Bahram G. and Schiffman, Susan S.}, year={2004}, month={Jan}, pages={419–444} }
 @misc{classen_schiffman_2004, title={Evaluation of the Carbofil International Downflow Tube Reactor for Treatment of Swine Waste}, url={http://dx.doi.org/10.13031/2013.16759}, DOI={10.13031/2013.16759}, abstractNote={The Carbofil® biological reactor is a type of down-draft reactor that uses impellers to 
entrain oxygen and increase the opportunity for that oxygen to dissolve in wastewater. The oxygen 
is used for oxidation of organic matter as well as for nitrification. The system flow scheme through 
an anoxic reactor provides opportunity for denitrification of nitrate formed in the aerobic reactor. 
A pilot scale reactor was constructed at a swine finishing farm near Faison, NC and evaluated over 
an eight week period to establish the potential of the system to efficiently remove ammonia and 
chemical oxygen demand (COD) from flushed swine wastewater. The odor reduction potential of the 
system was also evaluated. A total of 16 samples of influent and effluent were taken over the 
evaluation period and analyzed for chemical constituents. Separate samples were collected on four 
different occasions near the end of the project and analyzed for odor intensity, irritation intensity, and 
hedonic tone. 
Results showed 93% removal of ammonia, 91% removal of soluble Kjeldahl nitrogen, and almost 
83% removal of soluble COD.}, journal={2004, Ottawa, Canada August 1 - 4, 2004}, publisher={American Society of Agricultural and Biological Engineers}, author={Classen, John J. and Schiffman, Susan S.}, year={2004} }
 @inproceedings{kermani_schiffman_nagle_2004, title={Fuzzy training for neural networks}, volume={IX}, booktitle={Proceedings of 8th world multiconference on systems, cybernetics, and informatics}, author={Kermani, B.G. and Schiffman, S.S. and Nagle, H.T.}, year={2004}, pages={124–125} }
 @inbook{schiffman_pearce_2004, title={Introduction to Olfaction: Perception, Anatomy, Physiology, and Molecular Biology}, url={http://dx.doi.org/10.1002/3527601597.ch1}, DOI={10.1002/3527601597.ch1}, abstractNote={This chapter contains sections titled: Introduction to Olfaction Odor Classification Schemes Based on Adjective Descriptors Odor Classification Based on Chemical Properties History of Structure-activity Studies of Olfaction Odor Structures Associated with Specific Odor Classes Based on Qualitative Descriptors Relationship of Physicochemical Parameters to Classifications of Odor Based on Similarity Measures Molecular Parameters and Odor Thresholds Conclusions Regarding Physicochemical Parameters and Odor Quality Physiology and Anatomy of Olfaction Basic Anatomy Transduction and Adaptation of Olfactory Signals Molecular Biology Of Olfaction Taste Taste Classification Schemes Based on Sensory Properties Physiology and Anatomy of Taste Transduction of Taste Signals Molecular Biology of Taste Final Comment}, booktitle={Handbook of Machine Olfaction}, publisher={Wiley-VCH Verlag GmbH & Co. KGaA}, author={Schiffman, Susan S. and Pearce, Tim C.}, year={2004}, month={Jan}, pages={1–31} }
 @inbook{schiffman_rogers_zervakis_2004, title={Loss of Taste, Smell, and Other Senses with Age}, ISBN={9781475753554 9781592593910}, url={http://dx.doi.org/10.1007/978-1-59259-391-0_9}, DOI={10.1007/978-1-59259-391-0_9}, abstractNote={There is an increasing awareness of the potential for maintaining functional status and quality of life to very old age. Integral to that aim is retaining the function of the senses, which are vital for learning, interacting, taking pleasure from the outside world, and overall health. All sensory modalities (including taste, smell, vision, hearing, and touch) undergo age-related declines, although the time of onset and degree of loss for a particular sensory modality varies among individuals. Many changes in the senses are not an inevitable consequence of aging, but rather are influenced by such factors as disease, medication use, and environmental factors including nutrition. Current research aims to better understand the mechanisms of age-related sensory losses and to develop methods that compensate for these changes so that the elderly can maximize their remaining abilities.}, booktitle={Handbook of Clinical Nutrition and Aging}, publisher={Humana Press}, author={Schiffman, Susan S. and Rogers, Mamie O. and Zervakis, Jennifer}, year={2004}, pages={211–289} }
 @article{avery_wing_marshall_schiffman_2004, title={Odor from Industrial Hog Farming Operations and Mucosal Immune Function in Neighbors}, volume={59}, ISSN={0003-9896}, url={http://dx.doi.org/10.3200/aeoh.59.2.101-108}, DOI={10.3200/aeoh.59.2.101-108}, abstractNote={The authors evaluated whether exposure to malodor from industrial hog farming operations has a psychophysiologically mediated immunosuppressive effect on secretory immunoglobulin A (slgA) in neighbors. Fifteen adults living within 2.4 km (1.5 mi) of at least one hog farming operation rated odor intensity on a 9-point scale and provided saliva samples twice daily for two weeks. The authors used hierarchical regression to model the association between reported odor and slgA; study participants were their own controls. The natural log of slgA concentration and secretion rate declined, on average, 0.058 (0.032) and 0.116 (0.103), respectively, for each incremental 1-unit increase in reported odor from 4 to 9, adjusted for time of day, suggesting reduced levels of slgA in response to moderate or high odor. Findings support the hypothesized immunosuppressive effect of malodor on mucosal immunity and provide preliminary data useful in understanding health effects related to malodor from industrial hog farming operations.}, number={2}, journal={Archives of Environmental Health: An International Journal}, publisher={Informa UK Limited}, author={Avery, Rachel C. and Wing, Steve and Marshall, Stephen W. and Schiffman, Susan S.}, year={2004}, month={Feb}, pages={101–108} }
 @inproceedings{schiffman_murray_watson_2004, title={Repeatability and intercorrelations of sensory and cognitive tests in unmedicated elderly subjects}, booktitle={Proceedings of the 2004 AChemS annual meeting}, author={Schiffman, S.S. and Murray, S.G. and Watson, E.L.}, year={2004} }
 @inbook{gutierrez-osuna_nagle_kermani_schiffman_2004, title={Signal Conditioning and Preprocessing}, ISBN={3527303588 3527601597}, url={http://dx.doi.org/10.1002/3527601597.ch5}, DOI={10.1002/3527601597.ch5}, abstractNote={This chapter contains sections titled: Introduction Interface Circuits Chemoresistors Acoustic Wave Sensors Field-Effect Gas Sensors Temperature Control Signal Conditioning Operational Amplifiers Buffering Amplification Filtering Compensation Signal Preprocessing Baseline Manipulation Compression Normalization Noise in Sensors and Circuits Outlook Temperature Modulation Conclusions Acknowledgements}, booktitle={Handbook of Machine Olfaction}, publisher={Wiley-VCH Verlag GmbH & Co. KGaA}, author={Gutierrez-Osuna, R. and Nagle, H. Troy and Kermani, B. and Schiffman, Susan S.}, year={2004}, month={Jan}, pages={105–132} }
 @article{schiffman_2004, title={Smell and behavior}, volume={12}, number={6}, journal={ENT News}, author={Schiffman, S.S.}, year={2004}, pages={52–53} }
 @inbook{schiffman_2004, edition={2nd}, title={Taste and smell}, booktitle={Nutrition care of the older adult: a handbook for dietetics professionals working throughout the continuum of care}, publisher={Roche Dietitians}, author={Schiffman, S.S.}, editor={Niedert, K. C. and Dorner, B.Editors}, year={2004}, pages={89–93} }
 @inproceedings{v.p._d. s._schiffman_graham_2003, title={An integrated study of the emissions of ammonia, odor and odorants, and pathogens and related contaminants from potential environmentally superior technologies for swine facilities}, booktitle={Proceedings of Gaseous and odour emissions from animal production facilities}, author={V.P., Aneja and D. S., Kim and Schiffman, S. and Graham, B.}, year={2003}, month={Jun} }
 @article{schiffman_2003, title={Effect of Repeated Presentation on Sweetness Intensity of Binary and Ternary Mixtures of Sweeteners}, volume={28}, ISSN={1464-3553}, url={http://dx.doi.org/10.1093/chemse/28.3.219}, DOI={10.1093/chemse/28.3.219}, abstractNote={The purpose of the present study was to determine the effect of repeated presentation of the same sweet stimulus on sweetness intensity ratings. The sweet stimuli tested in this study were binary and ternary blends of 14 sweeteners that varied widely in chemical structure. A trained panel evaluated the sweetness intensity over four sips of a given mixture presented at 30 s intervals. The individual components in the binary sweetener combinations were intensity-anchored with 5% sucrose, while the individual sweeteners in the ternary mixtures were intensity-anchored with 3% sucrose (according to formulae developed previously). Each self-mixture was also evaluated (e.g. acesulfame-K-acesulfame-K). The main finding of this study was that mixtures consisting of two or three different sweeteners exhibited less reduction in sweetness intensity over four repeated sips than a single sweetener at an equivalent sweetness level. Furthermore, ternary combinations tended to be slightly more effective than binary combinations at lessening the effect of repeated exposure to a given sweet stimulus. These findings suggest that the decline in sweetness intensity experienced over repeated exposure to a sweet stimulus could be reduced by the blending of sweeteners.}, number={3}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, S. S.}, year={2003}, month={Mar}, pages={219–229} }
 @article{schiffman_kondor_zervakis_2003, title={Effect of anticholinergic medications on taste, smell, and other senses as well as cognition in the elderly}, volume={28}, journal={Chemical Senses}, author={Schiffman, S.S. and Kondor, A.M. and Zervakis, J.}, year={2003}, pages={A40} }
 @article{schiffman_2003, title={Introduction: health and ecological linkages}, volume={29}, ISSN={0160-4120}, url={http://dx.doi.org/10.1016/s0160-4120(02)00168-x}, DOI={10.1016/s0160-4120(02)00168-x}, number={2-3}, journal={Environment International}, publisher={Elsevier BV}, author={Schiffman, Susan S.}, year={2003}, month={Jun}, pages={351} }
 @inproceedings{schiffman_mclaughlin_katul_nagle_2003, title={Method for determining odor dispersion using instrumental and human measurements}, booktitle={Technical Digest. 10th International symposium on olfaction and electronic nose (ISOEN ‘03)}, author={Schiffman, S.S. and McLaughlin, B. and Katul, G.G. and Nagle, H.T.}, year={2003} }
 @inproceedings{schiffman_graham_mclaughlin_fitzpatrick_katul_nagle_williams_2003, place={Raleigh, NC}, title={Predicting odor dispersion at five swine facilities Using a Eulerian Lagrangian model}, booktitle={Proceedings of the North Carolina animal waste management workshop, Research Triangle Park, Oct 17-17}, publisher={North Carolina State University College of Agriculture and Life Sciences Waste Management Programs}, author={Schiffman, S.S. and Graham, B.G. and McLaughlin, B. and Fitzpatrick, D. and Katul, G.G. and Nagle, H.T. and Williams, C.M.}, year={2003} }
 @misc{schiffman_2003, title={TASTE ENHANCERS}, url={http://dx.doi.org/10.1016/b0-12-227055-x/01180-9}, DOI={10.1016/b0-12-227055-x/01180-9}, journal={Encyclopedia of Food Sciences and Nutrition}, publisher={Elsevier}, author={Schiffman, S.S.}, year={2003}, pages={5734–5737} }
 @article{zervakis_schiffman_2002, title={Adverse taste side effects of cardiovascular medications}, volume={3}, number={1}, journal={Geriatric Times}, author={Zervakis, J. and Schiffman, S.S.}, year={2002}, pages={19–23} }
 @inbook{schiffman_zervakis_graham_westall_2002, series={ACS Symposium Series}, title={Age-Related Chemosensory Losses: Effect of Medications}, ISBN={9780841237346 9780841219267}, ISSN={0097-6156 1947-5918}, url={http://dx.doi.org/10.1021/bk-2002-0825.ch008}, DOI={10.1021/bk-2002-0825.ch008}, abstractNote={Significant losses in taste perception can occur with advancing age, and these losses can contribute to inadequate food intake leading to malnutrition and weight loss. Both experimental data and clinical reports suggest that medications play a major role in age-related chemosensory changes. Over 250 drugs have been reported clinically to affect the sense of taste. Taste impairments from medications include: ageusia (absence of taste), hypogeusia (diminished sensitivity of taste), and dysgeusia (distortion of normal taste). The sites of action for most pharmaceutical compounds that induce taste losses are not known, but medications can act at several levels including peripheral receptors, chemosensory neural pathways, and/or the brain. Extensive research has shown that drugs are secreted into the saliva, and salivary levels of many drugs are high enough to exert adverse effects on taste sensations either by modifying taste transduction mechanisms or by producing a taste of their own.}, booktitle={Chemistry of Taste}, publisher={American Chemical Society}, author={Schiffman, Susan S. and Zervakis, Jennifer and Graham, Brevick G. and Westall, Holly L.}, year={2002}, month={Jul}, pages={94–108}, collection={ACS Symposium Series} }
 @article{butchko_stargel_comer_mayhew_benninger_blackburn_de sonneville_geha_hertelendy_koestner_et al._2002, title={Aspartame: Review of Safety}, volume={35}, ISSN={0273-2300}, url={http://dx.doi.org/10.1006/rtph.2002.1542}, DOI={10.1006/rtph.2002.1542}, abstractNote={Over 20 years have elapsed since aspartame was approved by regulatory agencies as a sweetener and flavor enhancer. The safety of aspartame and its metabolic constituents was established through extensive toxicology studies in laboratory animals, using much greater doses than people could possibly consume. Its safety was further confirmed through studies in several human subpopulations, including healthy infants, children, adolescents, and adults; obese individuals; diabetics; lactating women; and individuals heterozygous (PKUH) for the genetic disease phenylketonuria (PKU) who have a decreased ability to metabolize the essential amino acid, phenylalanine. Several scientific issues continued to be raised after approval, largely as a concern for theoretical toxicity from its metabolic components--the amino acids, aspartate and phenylalanine, and methanol--even though dietary exposure to these components is much greater than from aspartame. Nonetheless, additional research, including evaluations of possible associations between aspartame and headaches, seizures, behavior, cognition, and mood as well as allergic-type reactions and use by potentially sensitive subpopulations, has continued after approval. These findings are reviewed here. The safety testing of aspartame has gone well beyond that required to evaluate the safety of a food additive. When all the research on aspartame, including evaluations in both the premarketing and postmarketing periods, is examined as a whole, it is clear that aspartame is safe, and there are no unresolved questions regarding its safety under conditions of intended use.}, number={2}, journal={Regulatory Toxicology and Pharmacology}, publisher={Elsevier BV}, author={Butchko, Harriett H. and Stargel, W.Wayne and Comer, C.Phil and Mayhew, Dale A. and Benninger, Christian and Blackburn, George L. and de Sonneville, Leo M.J. and Geha, Raif S., (Allergy) and Hertelendy, Zsolt and Koestner, Adalbert and et al.}, year={2002}, month={Apr}, pages={S1–S93} }
 @inproceedings{schiffman_graham_gutierrez-osuna_zervakis_nagle_2002, place={Rome}, title={Assessment of animal odors: Comparison of electronic nose and human panel}, booktitle={Technical digest. 9th international symposium on olfaction and electronic nose (ISOEN ‘02)}, publisher={Aracne}, author={Schiffman, S.S. and Graham, B.G. and Gutierrez-Osuna, R. and Zervakis, J. and Nagle, H.T.}, editor={D’Amico, A. and Di Natale, C.Editors}, year={2002}, pages={224–225} }
 @article{schiffman_zervakis_campagna_garst_2002, title={Chemosensory perception in elderly lung cancer patients on chemotherapy}, volume={27}, number={7}, journal={Chemical Senses}, author={Schiffman, S.S. and Zervakis, J. and Campagna, L.K. and Garst, J.L.}, year={2002}, pages={A21} }
 @article{schiffman_2002, title={Flavor enhancement and its positive health benefits}, volume={10}, journal={Aroma-Chology Review}, author={Schiffman, S.S.}, year={2002}, pages={1–5} }
 @book{libraries_2002, title={Handbook of Machine Olfaction}, ISBN={9783527303588 9783527601592}, url={http://dx.doi.org/10.1002/3527601597}, DOI={10.1002/3527601597}, abstractNote={Odors are sensations that occur when compounds (called odorants) stimulate receptors located in the olfactory epithelium at the roof of the nasal cavity. Odorants are hydrophobic, volatile compounds with a molecular weight of less than 300 daltons. Humans can recognize and distinguish up to 10 000 different substances on the basis of their odor quality. Odorant receptors (ORs) in the nasal cavity detect and discriminate among these thousands of diverse chemical ligands. An individual odorant can bind to multiple receptor types, and structurally different odorants can bind to a single receptor. Specific patterns of activation generate signals that allow us to discriminate between the vast number of distinct smells. The physicochemical attributes of odorants that induce specific odor sensations are not well understood. The genes that code for ORs have been cloned, and results from cloning studies indicate that ORs are members of a superfamily of hundreds of different G-protein-coupled receptors that possess seven transmembrane domains. A complete knowledge of structureodor relationships in olfaction awaits the three-dimensional analysis of this large family of ORs. Ultimately, simultaneous knowledge of the three-dimensional structure of ORs as well as odorants will allow us to develop a pattern recognition paradigm that can predict odor quality.}, publisher={Wiley}, author={Libraries, NC State University}, editor={Pearce, Tim C. and Schiffman, Susan S. and Nagle, H. Troy and Gardner, Julian W.Editors}, year={2002}, month={Dec} }
 @inbook{schiffman_auvermann_bottcher_2002, place={St. Joseph, Michigan}, title={Health effects of aerial emissions from animal production waste management systems}, DOI={10.13031/2013.20255}, abstractNote={The rapid proliferation of concentrated animal feeding operations (CAFOs) over the last decade 
has raised concerns about health effects of aerial emissions from animal production and waste management 
systems. These aerial emissions are predominantly a mixture of hydrogen sulfide (H2S), 
ammonia (NH3), volatile organic compounds (VOCs), and particulate matter (PM) (including 
bioaerosols). The purpose of this paper is to review the known health effects of each of these components 
of aerial emissions from CAFOs. The potential health effects of malodors associated with 
these emissions will be addressed as well.}, booktitle={Animal Agriculture and the Environment: National Center for Manure and Animal Waste Management White Papers}, publisher={American Society of Agricultural and Biological Engineers}, author={Schiffman, S.S. and Auvermann, B.W. and Bottcher, R.W.}, editor={Rice, J. M. and Caldwell, D. F. and Humenik, F. J.Editors}, year={2002}, pages={225–262} }
 @inproceedings{schiffman_gutierrez-osuna_nagle_2002, place={Rome. Italy}, title={Measuring odor intensity with E-noses and other sensor types}, booktitle={9th International Symposium on Olfaction and Electronic Nose (ISOEN ‘02)}, publisher={Aracne Editrice}, author={Schiffman, S. and Gutierrez-Osuna, R. and Nagle, H.T.}, editor={D’Amico, A. and Di Natale, C.Editors}, year={2002}, pages={68–72} }
 @inproceedings{schiffman_graham_nagle_2002, place={Rome, Italy}, title={Measuring odor intensity with a photoionization detector (PID}, booktitle={Technical digest. 9th international symposium on olfaction and electronic nose (ISOEN ‘02)}, publisher={Aracne}, author={Schiffman, S.S. and Graham, B.G. and Nagle, H.T.}, editor={D’Amico, A. and Di Natale, C.Editors}, year={2002}, pages={33–34} }
 @article{conway_bollini_graham_keefe_schiffman_mcevoy_2002, title={Sensory acuity and reasoning in delusional disorder}, volume={43}, ISSN={0010-440X}, url={http://dx.doi.org/10.1053/comp.2002.32358}, DOI={10.1053/comp.2002.32358}, abstractNote={Systematic research on delusional disorder (DD) is limited. The goal of this study was to assess DD patients in the following areas: sensory capacities, decision-making style, and complex reasoning. Ten DD patients and 10 matched normal controls completed the following (1) smell, taste, and vision testing; (2) a probabilistic inference test in which subjects made probability decisions; and (3) a gambling task assessing complex reasoning. No significant difference was found between DD subjects and normals for taste acuity, olfactory acuity, or olfactory discrimination. No difference in visual acuity was noted, but sample size was limited. In addition, DD subjects required significantly less data to make probability decisions than normal controls. Despite using less data, DD subjects were as certain as controls regarding the accuracy of their decisions. As for complex reasoning, DD subjects performed as well as normal controls, but tended to surmise the purpose of the task sooner than normals, a difference that approached significance. In conclusion, these results suggest no differences between DD and normal subjects regarding olfaction, taste, and vision. The reasoning studies suggest that DD subjects may have a "cognitive set" that predisposes them to make conclusions with significantly less data than normals. Further, the study suggests that this reasoning difference generalizes to events outside the DD subjects' delusional realm and can be evoked in an experimental environment.}, number={3}, journal={Comprehensive Psychiatry}, publisher={Elsevier BV}, author={Conway, Charles R. and Bollini, Anna M. and Graham, Brevick G. and Keefe, Richard S.E. and Schiffman, Susan S. and McEvoy, Joseph P.}, year={2002}, month={May}, pages={175–178} }
 @misc{bottcher_munilla_schiffman_sundberg_2002, title={System for Exposing Humans to Low Levels of Swine Building Odorants and Dust}, url={http://dx.doi.org/10.13031/2013.10521}, DOI={10.13031/2013.10521}, abstractNote={A facility to expose human subjects to odorous, dusty air from a swine building, which 
is diluted with filtered, clean air, was developed. This paper describes the facility design, 
including exposure room, air handling and measurement, medical evaluation annex, HVAC, air 
filtration, and mixing chamber, as well as approaches which allow complete cleaning of interior 
surfaces between exposure trials. Methods of measuring human irritation, to characterize shortterm 
health effects associated with the exposures, are also described.}, journal={2002 Chicago, IL July 28-31, 2002}, publisher={American Society of Agricultural and Biological Engineers}, author={Bottcher, Robert W. and Munilla, Roberto D. and Schiffman, Susan S. and Sundberg, Paul}, year={2002} }
 @misc{schiffman_zervakis_2002, title={Taste and smell perception in the elderly: Effect of medications and disease}, ISBN={9780120164448}, ISSN={1043-4526}, url={http://dx.doi.org/10.1016/s1043-4526(02)44006-5}, DOI={10.1016/s1043-4526(02)44006-5}, abstractNote={This chapter describes the changes in the senses of taste and smell that occur with advancing age. The incidence of taste and smell disorders will increase significantly over the coming decades due to the rapid growth in the elderly segment of the population. Furthermore, elderly individuals will likely experience taste and smell losses for a greater proportion of their lives due to the increase in life expectancy. Taste and smell disorders in the elderly present a public health challenge because they can increase the risk of malnutrition and food poisoning. Furthermore, taste and smell impairments reduce the quality of life. Deficits in taste or smell perception are a consequence of normal aging, certain disease states (especially Alzheimer's disease), medications, surgical interventions, and/or environmental exposure. Impaired taste and smell perception in the elderly can lead to poor appetite, inappropriate food choices, lower nutrient intake, and impaired nutritional status and immunity. Methods for compensating for taste and smell losses with flavor-enhanced foods is also described to improve appetite, food palatability and/or intake, increase salivary flow and immunity, and reduce oral complaints in both sick and healthy elderly.}, journal={Advances in Food and Nutrition Research}, publisher={Elsevier}, author={Schiffman, Susan S and Zervakis, Jennifer}, year={2002}, pages={247–346} }
 @article{schiffman_2002, title={Taste, smell and neuropsychological performance of individuals at familial risk for Alzheimer's disease}, volume={23}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/s0197-4580(01)00337-2}, DOI={10.1016/s0197-4580(01)00337-2}, abstractNote={The purpose of the study was to determine whether there are chemosensory and neuropsychological changes that predate the onset of Alzheimer's disease in individuals at enhanced risk of developing the condition. To study this question, a unique sample of individuals (n = 33) was studied who were genetically at-risk for AD by virtue of documented multigenerational evidence of the disease (so-called multiplex families). The performance of at-risk individuals was evaluated on various smell, taste, and neuropsychological measures at baseline and 18 months later. Their performance was compared to a control group (n = 32) that was matched in age, gender, education, and race. At baseline the at-risk group performed worse than the control group on the chemosensory measures of phenethyl alcohol smell detection, smell memory, and taste memory, and on a memory measure involving recall of narrative information (Logical Memory I from the Wechsler Memory Scale- Revised). Across both sessions, the at-risk group had lower smell memory scores than the control group. At-risk status was not significantly associated with APOE status. The results of this and other studies suggest that individuals who are genetically at risk for developing AD may perform more poorly on memory and smell measures compared to those not at risk. This effect may be separate from one known genetic risk factor of AD, APOE, and supports that multiple genes are likely responsible for the disease and its associated memory and other neurocognitive symptoms.}, number={3}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, S}, year={2002}, month={Jun}, pages={397–404} }
 @inproceedings{gutierrez-osuna_schiffman_nagle_2001, title={Correlation of sensory analysis with electronic nose data for swine odor remediation assessment}, booktitle={Proceedings of the 3rd European congress on odours, meteorology and electronic noses}, author={Gutierrez-Osuna, R. and Schiffman, S.S. and Nagle, H.T.}, year={2001} }
 @inbook{effectiveness of an electronic nose for monitoring bacterial and fungal growth_2001, url={http://dx.doi.org/10.1201/9781482268904-34}, DOI={10.1201/9781482268904-34}, abstractNote={Growth of microbial organisms such as bacteria and fungi generates volatile organic compounds and fixed gases. An electronic nose consisting of 15 metal-oxide sensors (NC State E-Nose) was used to detect and classify bacteria and fungi. Three preliminary experiments were conducted with the electronic nose using odorous stimuli related to microbial contamination. The results suggested that the NC State E-Nose could classify bacteria, fungi, and associated volatile organic compounds. A further experiment was performed to detect and classify five fungi commonly found in indoor environments. These fungi were Aspergillus flavus, Aspergillus niger, Penicillium chrysogenum, Cladosporium cladosporioides, and Stachybotrys chartarum. The fungi were cultured on two types of media, Potato Dextrose Agar (PDA) and Czapek-Dox Agar. The NC State E-nose was capable of discriminating among these fungi with up to 96% accuracy.}, booktitle={Electronic Noses and Olfaction 2000}, publisher={CRC Press}, year={2001}, month={Jan}, pages={183–190} }
 @inproceedings{schiffman_auvermann_bottcher_2001, place={Raleigh< NC}, title={Health effects of aerial emissions from animal production waste management systems}, booktitle={Proceedings. International symposium: Addressing animal production and environmental issues}, publisher={College of Agriculture and Life Sciences, North Carolina State University}, author={Schiffman, S.S. and Auvermann, B.W. and Bottcher, R.W.}, editor={Havenstein, G.B.Editor}, year={2001}, pages={103–113} }
 @article{schiffman_bennett_raymer_2001, title={Quantification of odors and odorants from swine operations in North Carolina}, volume={108}, ISSN={0168-1923}, url={http://dx.doi.org/10.1016/s0168-1923(01)00239-8}, DOI={10.1016/s0168-1923(01)00239-8}, abstractNote={A total of 331 different VOCs and fixed gases from swine facilities in North Carolina were identified by gas chromatography and mass spectrometry (GC/MS). Of these, 203 were found in air samples adsorbed onto Tenax®, 112 were found in air samples adsorbed onto cotton material, and 167 different compounds were identified in the lagoon samples. The compounds identified were diverse, and included many acids, alcohols, aldehydes, amides, amines, aromatics, esters, ethers, fixed gases, halogenated hydrocarbons, hydrocarbons, ketones, nitriles, other nitrogen-containing compounds, phenols, sulfur-containing compounds, steroids, and other compounds. The vast majority of these compounds were present at concentrations below published odor and irritation thresholds. Yet human assessments indicated that odors (and irritant sensations) in the immediate vicinity of the swine houses (and even at distances beyond 1000 ft) were strong. Comparison of the findings from chemical and human assessments points to the importance of the cumulative effects of hundreds of compounds in producing odor and irritation downwind of swine operations. Many GC peaks from the samples were too small to allow identification of the compounds, but their presence may also contribute significantly to the odor and irritation. Several methodological difficulties were associated with the human odor assessments. Odorous air evaluated in the field was simultaneously collected in Tedlar® bags for evaluation in the laboratory; however, intensity ratings in the field were higher than those in the laboratory. This is due to the fact that organic dust (dried fecal material and feed) adheres to Tedlar® bags and the tubing of collection/delivery systems; therefore, only VOCs from the vapor phase (but not the dust) reach the nose of the panelists in sniffing air samples obtained in Tedlar® bags. Future collection and measurement techniques need to be developed that can evaluate odors from dust and vapor phases simultaneously in the laboratory. Dispersion models also need to be developed that account accurately for odor intensities downwind of animal operations. Finally, safety standards for odor exposures need to be determined that consider the risk of simultaneous exposure to hundreds of low level compounds.}, number={3}, journal={Agricultural and Forest Meteorology}, publisher={Elsevier BV}, author={Schiffman, Susan S and Bennett, Jeanette L and Raymer, James H}, year={2001}, month={Jun}, pages={213–240} }
 @inbook{schiffman_2001, place={New York}, edition={3rd}, title={Taste and smell}, booktitle={The encyclopedia of aging: A comprehensive resource in gerontology and geriatrics}, publisher={Springer Publishing Co}, author={Schiffman, S.S.}, editor={Maddox, G. L. and Atchley, R. C. and Evans, J. G. and Hudson, R. B. and Kane, R. A. and Masoro, E. J. and Mezey, M. D. and Poon, L. W. and Siegler, I. C.Editors}, year={2001}, pages={999–1001} }
 @inproceedings{schiffman_gutierrez-osuna_nagle_2001, title={Use of an electronic nose to evaluate odors from swine operations}, booktitle={Artificial chemical sensing: Proceedings of the eighth International Symposium on Olfaction and the Electronic Nose (ISOEN).}, publisher={Electrochemical Society}, author={Schiffman, S.S. and Gutierrez-Osuna, R. and Nagle, H.T.}, editor={Stetter, J. R. and Penrose, W. R.Editors}, year={2001}, pages={200–205} }
 @inproceedings{schiffman_wyrick_payne_o’brian_nagle_2000, title={Detecting microbial contamination using an electronic nose}, booktitle={Proceedings of the seventh international symposium olfaction and electronic nose (ISOEN2000)}, author={Schiffman, S.S. and Wyrick, D.W. and Payne, G.A. and O’Brian, G. and Nagle, H.T.}, year={2000}, pages={95–96} }
 @article{bottcher_keener_munilla_williams_schiffman_2000, title={Dust and odor emissions from tunnel ventilated swine buildings in North Carolina}, ISBN={1892769123}, journal={Air pollution from agricultural operations : proceedings of the 2nd international conference, October 9-11, 2000, Des Moines, Iowa}, publisher={St. Joseph, Mich. : American Society of Agricultural Engineers}, author={Bottcher, R. W. and Keener, K. M. and Munilla, R. D. and Williams, C. M. and Schiffman, S. S.}, year={2000}, pages={196} }
 @article{schiffman_zervakis_suggs_budd_iuga_2000, title={Effect of Tricyclic Antidepressants on Taste Responses in Humans and Gerbils}, volume={65}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/s0091-3057(99)00246-4}, DOI={10.1016/s0091-3057(99)00246-4}, abstractNote={One of the side effects of antidepressant pharmacotherapy reported clinically is impairment of the sense of taste. In this study, the taste effects of four tricyclic antidepressant compounds (clomipramine HCl, desipramine HCl, doxepin HCl, and imipramine HCl) were evaluated experimentally by topical application of the drugs to the tongue. Taste detection threshold concentrations for all four medications ranged from 0.1 mM to 0.2 mM in young persons but were elevated by as much as 7.71 times that in elderly individuals who were taking no concurrent medications. Each compound had a predominantly bitter taste with other qualities including metallic, sour, and sharp-pungent. In addition, each tricyclic antidepressant at concentrations from 1 mM to 5 mM blocked responses to a wide range of taste stimuli in both humans and gerbils. The differential suppression of other tastes by tricyclic antidepressants at the level of the taste receptors may contribute to the clinical reports of dysgeusia and hypogeusia.}, number={4}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S and Zervakis, Jennifer and Suggs, Mark S and Budd, Kayse Cole and Iuga, Laura}, year={2000}, month={Apr}, pages={599–609} }
 @article{schiffman_zervakis_westall_graham_metz_bennett_heald_2000, title={Effect of antimicrobial and anti-inflammatory medications on the sense of taste}, volume={69}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(99)00262-0}, DOI={10.1016/s0031-9384(99)00262-0}, abstractNote={Elderly individuals and HIV-infected patients have a disproportionate number of taste complaints relative to the general population, and these taste alterations are correlated with the use of medications. Clinical reports of taste disorders have been associated with many drugs, including antimicrobial and anti-inflammatory medications. The purpose of this study was to quantify the taste effects of 6 nonsteroidal anti-inflammatory drugs (NSAIDS) and 13 antimicrobial drugs. The six NSAIDS were: diclofenac sodium salt, fenoprofen calcium salt, ibuprofen, ketoprofen, nabumetone, and sulindac. The 13 antimicrobials were: acyclovir, ampicillin, atovaquone, dapsone, enoxacin, ethambutol, lomefloxacin HCl, ofloxacin, pentamidine isethionate, pyrimethamine, sulfamethoxazole, tetracycline HCl, and trimethoprim. These 19 medications were applied topically to the tongues of unmedicated young and elderly volunteers as well as unmedicated HIV-infected patients to measure the direct effect of the drug on taste receptors. Topical application of drugs to the apical tongue surface was used to mimic the situation in which the drug is secreted into the saliva. The main finding was that the taste qualities of these drugs were perceived as predominantly bitter, metallic, and/or sour, although several did not have a taste. Elderly subjects had higher thresholds than young subjects for one-third of the drugs that were tested. Thresholds for HIV-infected patients were statistically equivalent to young controls; however, HIV-infected patients rated the drugs as more intense at four times above the detection threshold than young subjects. Most of these drugs when applied directly to the tongue also modified the taste intensity of other tastants (e.g., NaCl, citric acid).}, number={4-5}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S and Zervakis, Jennifer and Westall, Holly L and Graham, Brevick G and Metz, Anna and Bennett, Jeanette L and Heald, Alison E}, year={2000}, month={Jun}, pages={413–424} }
 @article{schiffman_sattelymiller_graham_bennett_booth_desai_bishay_2000, title={Effect of temperature, pH, and ions on sweet taste}, volume={68}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(99)00205-x}, DOI={10.1016/s0031-9384(99)00205-x}, abstractNote={The purpose of this experiment was to determine the effects of temperature (50°C and 6°C), pH (pH 3.0, 4.0, 5.0, 6.0, and 7.0) and the addition of monovalent and divalent cations (5 mM Na+ , 5 mM K+ , and 5 mM Ca2+ ) on the sweetness intensity ratings of sweeteners ranging widely in chemical structure. A trained panel provided intensity evaluations for prototypical tastes (sweet, bitter, sour, and salty) as well as aromatic and mouth-feel attributes. The following sweeteners were included in this experiment: three sugars (fructose, glucose, sucrose), three terpenoid glycosides (monoammonium glycyrrhizinate, rebaudioside-A, stevioside), two polyhydric alcohols (mannitol, sorbitol), two dipeptide derivatives (alitame, aspartame), two N-sulfonylamides (acesulfame-K, sodium saccharin), one sulfamate (sodium cyclamate), one protein (thaumatin), one dihydrochalcone (neohesperidin dihydrochalcone), and one chlorodeoxysugar (sucralose). Two to five levels of each sweetener reflecting a range of sweetness intensities were tested, using formulae developed by DuBois et al. The main finding from this three-part study was that temperature, pH, and ions had little effect on perceived sweetness intensity. Even when significant differences were found in the temperature study, the effects were very small.}, number={4}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, S and Sattelymiller, E and Graham, B and Bennett, J and Booth, B and Desai, N and Bishay, I}, year={2000}, month={Feb}, pages={469–481} }
 @article{schiffman_graham_sattely-miller_peterson-dancy_2000, title={Elevated and sustained desire for sweet taste in African-Americans: a potential factor in the development of obesity}, volume={16}, ISSN={0899-9007}, url={http://dx.doi.org/10.1016/s0899-9007(00)00403-2}, DOI={10.1016/s0899-9007(00)00403-2}, abstractNote={Oral habituation is a relatively long-lasting decrease in oral responsiveness that results from the repeated presentation of a single stimulus. The purpose of this study was to evaluate the degree of habituation to sweet-tasting foods and to determine whether there are differences in the rate of habituation between African Americans and European Americans. These two groups were compared because the prevalence of obesity and obesity-related disorders such as diabetes and hypertension is significantly higher among African Americans than among European Americans. Nine different commercial foods and beverages that differed in sweetness intensity and caloric density served as stimuli. Subjects tasted and rated each food once per minute for a 30-min period on scales related to desire for another taste of the same sample and desire for a different taste. The stimuli and portion size for each of the 30 samples were two candy bars (Ultra Slim-Fast Cocoa Almond Crunch Bar, 1/16 of a bar; Natural Nectar Peanut Butter Granola Bar, 1/16 of a bar), three beverages (Nestea Lemon Flavored Instant Tea with NutraSweet, 5 mL; Welch's Grape Juice, 5 mL; Pink Swimmingo Kool-Aid, 5 mL), two gelatin desserts (Cherry Flavored Jell-O Gelatin, 5 g; Cherry Flavored Jell-O Gelatin with NutraSweet, 5 g), one enteral nutrition drink (Vanilla Ensure Plus, 5 mL), and one pudding (Ultra Slim-Fast Chocolate Pudding, 5 g). Subjects consumed the entire portion of each sample. Habituation occurred for seven of the nine foods as judged by a decrease in the desire for another taste of the same food. The degree of habituation for European Americans and African Americans was similar except for the sweetest food (Cherry Flavored Jell-O Gelatin with NutraSweet), for which African Americans showed no habituation. The degree of habituation in both groups was unrelated to caloric density. Overall, young African Americans had a significantly greater desire for another taste of the same food than did young European Americans for seven of the nine foods, and this desire was strongly correlated with the sweetness intensity for young African Americans but not for young European Americans. Furthermore, young African Americans had a greater desire than young European Americans for a different taste for seven of nine foods. The greater desire for intense sweet tastes may be a factor in the elevated incidence of obesity and diabetes in African Americans. In addition, young African Americans had greater perceived stress in this study than did young European Americans. If African Americans use sweet taste to compensate for feelings of stress, this compensation may also contribute to weight gain.}, number={10}, journal={Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S and Graham, Brevick G and Sattely-Miller, Elizabeth A and Peterson-Dancy, Measha}, year={2000}, month={Oct}, pages={886–893} }
 @article{armstrong_williams_spears_schiffman_2000, title={High dietary copper improves odor characteristics of swine waste.}, volume={78}, ISSN={0021-8812}, url={http://dx.doi.org/10.2527/2000.784859x}, DOI={10.2527/2000.784859x}, abstractNote={We conducted two experiments to determine the effects of dietary copper concentration and source on odor characteristics of swine waste. In both experiments, 192 weanling gilts and barrows were allotted to 24 pens. Pens were randomly assigned to one of six dietary treatments, consisting of control (10 ppm Cu as cupric sulfate, CuSO4), 66 or 225 ppm Cu as CuSO4, or 33, 66, or 100 ppm Cu as cupric citrate (Cucitrate). An antibiotic was included in the diets for Exp. 1, but not Exp. 2. On d 28, fecal samples were randomly obtained from one pig per pen and stored at -20 degrees C until preparation and evaluation by an odor panel. The odor panel consisted of 10 individuals, and each panelist evaluated the odor intensity, irritation intensity, and odor quality of the samples. In Exp. 1, the odor and irritation intensity of the feces were lower (P < .05) from animals consuming diets containing 225 ppm Cu as CuSO4 and 66 or 100 ppm Cu as Cu-citrate compared to the control. The odor quality of the waste from animals consuming diets containing 225 ppm Cu as CuSO4 and 66 or 100 ppm Cu as Cu-citrate was improved (P < .05) compared to the 33 ppm Cu treatment. In Exp. 2, the odor intensity of the feces of pigs receiving diets supplemented with all concentrations of Cu-citrate was lower (P < .05) than that of feces from the control animals. Irritation intensity of the feces was not affected by treatment. Odor quality of waste of pigs supplemented with 225 ppm Cu from CuSO4 and all concentrations of Cu-citrate was improved (P < .05) compared to that of waste of the control pigs. Two gilts and two barrows from each nursery pen in Exp. 1 were continued through the growing-finishing phase on their respective experimental diets. The growing-finishing phase lasted 103 d, and fecal samples were randomly obtained from one pig per pen at the completion of the phase. During the growing-finishing phase, the odor intensity and the irritation intensity of the feces were lower (P < .05) from pigs supplemented with 66 and 225 ppm Cu as CuSO4 and 66 and 100 ppm Cu from Cu-citrate than from the control pigs. The odor quality of the waste was improved (P < .05) in all animals receiving supplemental Cu. These data indicate an improvement in odor characteristics of swine waste with the supplementation of Cu. In addition, lower concentrations of an organic nonsulfate Cu source resulted in similar odor characteristics of swine waste as 225 ppm CuSO4.}, number={4}, journal={Journal of Animal Science}, publisher={Oxford University Press (OUP)}, author={Armstrong, T A and Williams, C M and Spears, J W and Schiffman, S S}, year={2000}, pages={859} }
 @inbook{schiffman_2000, place={Oxford}, title={Impairments of taste and smell}, booktitle={Oxford textbook of geriatric medicine}, publisher={Oxford University Press}, author={Schiffman, S.S.}, editor={Evans, J. G. and Williams, T. F. and Beattie, B. L. and Michel, J-P. and Wilcock, G. K.Editors}, year={2000}, pages={899–906} }
 @article{schiffman_2000, title={Intensification of Sensory Properties of Foods for the Elderly}, volume={130}, ISSN={0022-3166}, url={http://dx.doi.org/10.1093/jn/130.4.927s}, DOI={10.1093/jn/130.4.927s}, abstractNote={Taste and smell losses in the elderly can reduce appetite and lead to inadequate dietary intake. Although these chemosensory deficits are generally not reversible, sensory interventions including intensification of taste and odor can compensate for perceptual losses. One method for "treatment" of chemosensory losses involves sensory enhancement of foods with flavors and monosodium glutamate (MSG). Amplification of flavor and taste can improve food palatability and acceptance, increase salivary flow and immunity, and reduce oral complaints in both sick and healthy elderly.}, number={4}, journal={The Journal of Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S.}, year={2000}, month={Apr}, pages={927S–930S} }
 @inproceedings{kermani_schiffman_nagle_2000, title={Introducting fuzz to neural network training}, booktitle={2000 IEEE International symposium on circuits and systems}, author={Kermani, B.G. and Schiffman, S.S. and Nagle, H.T.}, year={2000} }
 @inproceedings{schiffman_bennett_raymer_2000, title={Measurement of odor and odorants from swine facilities}, booktitle={Proceedings of the thirteenth international symposium olfaction & taste (ISOT 2000) and Fourteenth European Chemoreception Research Organisation congress (ECRO 2000)}, author={Schiffman, S.S. and Bennett, J. and Raymer, J.H.}, year={2000}, pages={94} }
 @inproceedings{schiffman_2000, title={Odor: Quantification and health impacts.}, booktitle={Proceedings of Y2K Composting in the Southeast}, author={Schiffman, S.S.}, year={2000}, month={Oct} }
 @article{schiffman_walker_dalton_lorig_raymer_shusterman_williams_2000, title={Potential Health Effects of Odor from Animal Operations, Wastewater Treatment, and Recycling of Byproducts}, volume={7}, ISSN={1059-924X 1545-0813}, url={http://dx.doi.org/10.1300/j096v07n01_02}, DOI={10.1300/j096v07n01_02}, abstractNote={ABSTRACT Complaints of health symptoms from ambient odors have become more frequent in communities with confined animal facilities, wastewater treatment plants, and biosolids recycling operations. The most frequently reported health complaints include eye, nose, and throat irritation, headache, nausea, diarrhea, hoarseness, sore throat, cough, chest tightness, nasal congestion, palpitations, shortness of breath, stress, drowsiness, and alterations in mood. Typically, these symptoms occur at the time of exposure and remit after a short period of time. However, for sensitive individuals such as asthmatic patients, exposure to odors may induce health symptoms that persist for longer periods of time as well as aggravate existing medical conditions. A workshop was held at Duke University on April 16-17, 1998 cosponsored by Duke University, the Environmental Protection Agency (EPA), and National Institute on Deafness and Other Communication Disorders (NIDCD) to assess the current state of knowledge regarding the health effects of ambient odors. This report summarizes the conclusions from the Workshop regarding the potential mechanisms responsible for health symptoms from ambient odors. Methods for validation of health symptoms, presence of odor, and efficacy of odor management techniques are described as well.}, number={1}, journal={Journal of Agromedicine}, publisher={Informa UK Limited}, author={Schiffman, Susan S. and Walker, John M. and Dalton, Pam and Lorig, Tyler S. and Raymer, James H. and Shusterman, Dennis and Williams, C. Mike}, year={2000}, month={Dec}, pages={7–81} }
 @article{bottcher_keener_munilla_williams_schiffman_2000, title={Scent of a swine building: Tunnel ventilation problems test engineers' ingenuity}, volume={7}, ISBN={1076-3333}, number={10}, journal={Resource, Engineering & Technology for a Sustainable World}, author={Bottcher, R. W. and Keener, K. M. and Munilla, R. D. and Williams, C. M. and Schiffman, S. S.}, year={2000}, pages={13} }
 @article{schiffman_2000, title={Synergism among Ternary Mixtures of Fourteen Sweeteners}, volume={25}, ISSN={1464-3553}, url={http://dx.doi.org/10.1093/chemse/25.2.131}, DOI={10.1093/chemse/25.2.131}, abstractNote={The purpose of the present study was to determine the degree of synergism of sweet taste among ternary mixtures of 14 sweeteners. A trained panel evaluated ternary mixtures of 14 sweeteners varying in chemical structure and type. The ternary mixtures that were tested were limited to those in which the compounds comprising the mixture were synergistic in binary combinations, according to an earlier study. All sweeteners in the ternary mixtures were isointense with 2% sucrose, according to a previously developed formulae. Each self-mixture was also tested (e.g. 2% sucrose + 2% sucrose + 2% sucrose). The triad with the highest mean sweetness intensity rating was alitame-neohesperidin dihydrochalcone-rebaudioside-A (10.8). This represents an increase of 99.4% when compared with the average of the self-mixtures. While this is greater than the maximum of 74% increase found for binary mixtures, more dyadic combinations of sweeteners tested previously exhibited synergism than ternary combinations tested here. However, most ternary mixtures were synergistic (significantly greater than the average of the three self-mixtures) to some degree.}, number={2}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, S. S.}, year={2000}, month={Apr}, pages={131–140} }
 @article{schiffman_graham_2000, title={Taste and smell perception affect appetite and immunity in the elderly}, volume={54}, ISSN={0954-3007 1476-5640}, url={http://dx.doi.org/10.1038/sj.ejcn.1601026}, DOI={10.1038/sj.ejcn.1601026}, abstractNote={The losses in taste and smell that occur with advancing age can lead to poor appetite, inappropriate food choices, as well as decreased energy consumption. Decreased energy consumption can be associated with impaired protein and micronutrient status and may induce subclinical deficiencies that directly impact function. Most nutritional interventions in the elderly do not compensate for taste and smell losses and complaints. For example, cancer is a medical condition in which conventional nutritional interventions (that do not compensate for taste and smell losses) are ineffective. Evidence is now emerging that suggests compensation for taste and smell losses with flavor-enhanced food can improve palatability and/or intake, increase salivary flow and immunity, reduce chemosensory complaints in both healthy and sick elderly, and lessen the need for table salt.}, number={S3}, journal={European Journal of Clinical Nutrition}, publisher={Springer Science and Business Media LLC}, author={Schiffman, SS and Graham, BG}, year={2000}, month={Jun}, pages={S54–S63} }
 @article{schiffman_suggs_heald_2000, title={Taste effects of antiretroviral drugs on chorda tympani responses in gerbil}, volume={3}, ISSN={1567-5157 1568-5659}, url={http://dx.doi.org/10.1163/156856500744766}, DOI={10.1163/156856500744766}, abstractNote={In clinical reports, HIV-infected patients complain that antiretroviral drugs produce unpleasant tastes that affect compliance with their medication regimen. In this study, taste effects of seven antiretroviral drugs (protease inhibitors and nucleoside analogs) were investigated in a gerbil model. Electrophysiological recordings were obtained from the chorda tympani nerve after lingual application of HIV medications. The effect of adaptation of the tongue to HIV medications on other taste stimuli with salty, sweet, sour and bitter qualities was also determined to simulate the presence of drug in the saliva. Four drugs (ritonavir, lamivudine, indinavir and didanosine) produced taste responses in the chorda tympani nerve of the gerbil at 0.625 mM and higher. Zidovudine, saquinavir and stavudine gave no taste responses at concentrations below 10 mM. The protease inhibitors saquinavir (2 mM) and ritonavir (10 mM) suppressed most taste stimuli with the greatest effect on bitter and sweet qualities. The nucleoside analog lamivudine gave a taste response at 20 mM and produced the greatest suppression on sour tastes. Results show that protease inhibitors had a more potent effect on chorda tympani responses in gerbil than nucleoside analogs.}, number={2}, journal={Sensory Neuron}, publisher={Brill}, author={Schiffman, Susan and Suggs, Mark and Heald, Alison}, year={2000}, month={Sep}, pages={97–108} }
 @article{zervakis_graham_schiffman_2000, title={Taste effects of lingual application of cardiovascular medications}, volume={68}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(99)00208-5}, DOI={10.1016/s0031-9384(99)00208-5}, abstractNote={Medications used to treat cardiovascular diseases such as congestive heart failure, high blood pressure, and arrhythmia, are prescribed extensively in Western countries. However, taste complaints are common side effects of many of these cardiovascular medications. Although clinical observations are helpful in determining potential taste problems from a medication, experimental studies are necessary to obtain quantitative data on taste. In the studies performed here, nine cardiovascular medications (labetalol HCl, captopril, diltiazem HCl, enalapril maleate, hydrochlorothiazide, propranolol HCl, mexiletine HCl, procainamide HCl, and propafenone HCl) were applied to the tongue in human volunteers to measure the direct effect of these drugs on taste receptors. The medications were applied topically to the tongue surface of both young and elderly subjects to mimic the situation in which the drug is secreted into the saliva. Detection thresholds ranged from 0.048 mM (propafenone) to 0.438 mM (procainamide). The detection thresholds of healthy elderly subjects did not significantly differ from young controls. The compounds tested had a predominantly bitter taste with other qualities as well. In addition, topical application of the medications to the tongue affected the taste of one or more taste stimuli, with medications differing in the pattern of taste effects exhibited. The mechanism of taste effects is not fully known, but the results of this study suggest one route may be due to medications' effect on peripheral taste receptors.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Zervakis, Jennifer and Graham, Brevick G and Schiffman, Susan S}, year={2000}, month={Jan}, pages={405–413} }
 @article{schiffman_2000, title={Taste quality and neural coding}, volume={69}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(00)00198-0}, DOI={10.1016/s0031-9384(00)00198-0}, abstractNote={Historically, taste research has often been guided by the concept that there are only four (or possibly five) basic taste qualities (sweet, sour, salty, and bitter, and possibly "umami"). All other tastes have been presumed to be combinations of these basic tastes. This psychophysical concept has been extended to electrophysiological data. That is, the neural code for each basic taste is hypothesized to be coded by a dedicated channel of neurons (the "Labeled-Line" theory); i.e., one group of neurons signals "salty" and another separate group signals "sweet." Numerous psychophysical and electrophysiological findings, however, cannot be accomodated by this quadripartite theory, which limits taste to four basic qualities and four basic neuron types. Rather, the data described in this article suggest that the range of taste is more extensive than four or five basic tastes, and that this breadth of taste quality results initially from the activation of a broad array of ion channels, receptors, and second messengers associated with taste cell membranes. These findings have implications for neural organization and provide support for the "Across-Fiber Pattern" theory in which the neural code for taste is represented by the pattern of activity across all of the neurons, i.e., neurons are not exclusively labeled for a particular sensation but cooperate with the others in the ensemble to encode taste quality.}, number={1-2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S}, year={2000}, month={Apr}, pages={147–159} }
 @misc{schiffman_2000, title={Taste: Biological organization.}, ISBN={1557986576}, url={http://dx.doi.org/10.1037/10523-005}, DOI={10.1037/10523-005}, journal={Encyclopedia of psychology, Vol. 8.}, publisher={Oxford University Press}, author={Schiffman, Susan}, year={2000}, pages={6–8} }
 @inproceedings{wyrick_schiffman_payne_o’brian_van dyke_allison_ledbetter_nagle_2000, title={Testing HVAC ducts for microbial contamination using an electronic nose}, booktitle={Proceedings of world congress on medical physics and biomedical engineering (CHICAGO 2000)}, author={Wyrick, D. and Schiffman, S. and Payne, G. and O’Brian, G and Van Dyke, C. and Allison, H. and Ledbetter, J. and Nagle, H.}, year={2000} }
 @article{bloomfeld_graham_schiffman_killenberg_1999, title={Alterations of Chemosensory Function in End-Stage Liver Disease}, volume={66}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(98)00266-2}, DOI={10.1016/s0031-9384(98)00266-2}, abstractNote={Taste and smell dysfunction has been documented in patients with both acute and chronic liver disease. The purpose of this study was to determine if chemosensory function is improved after restoration of hepatic function with liver transplantation. Nine subjects (seven women and two men) with end-stage liver disease participated in the study. Taste and smell detection and recognition thresholds were determined before and after transplantation. A significant improvement in detection of the taste of sodium chloride and the odor of phenethyl alcohol was found after transplantation. These findings may have clinical significance in food choices and nutritional status of these patients.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Bloomfeld, Richard S and Graham, Brevick G and Schiffman, Susan S and Killenberg, Paul G}, year={1999}, month={Apr}, pages={203–207} }
 @misc{schiffman_1999, title={Book review: Letters home: How writing can change your life}, journal={Duke Magazine}, author={Schiffman, S.S.}, year={1999}, month={Mar}, pages={55} }
 @article{schiffinan_1999, title={Chemosensory Impairment and Appetite Commentary on "Impaired Sensory Functioning in Elders: The Relation With Its Potential Determinants and Nutritional Intake"}, volume={54}, ISSN={1079-5006 1758-535X}, url={http://dx.doi.org/10.1093/gerona/54.8.b332}, DOI={10.1093/gerona/54.8.b332}, number={8}, journal={The Journals of Gerontology Series A: Biological Sciences and Medical Sciences}, publisher={Oxford University Press (OUP)}, author={Schiffinan, S. S.}, year={1999}, month={Aug}, pages={B332–B333} }
 @inproceedings{nagle_schiffman_gutierrez-osuna_wyrick_1999, place={Raleigh, NC}, title={Development of the electronic nose for monitoring odors}, booktitle={Animal Waste Management Symposium}, publisher={NC State University}, author={Nagle, H.T. and Schiffman, S.S. and Gutierrez-Osuna, R. and Wyrick, D.}, year={1999}, pages={119–127} }
 @article{schiffman_zervakis_suggs_shaio_sattely–miller_1999, title={Effect of Medications on Taste}, volume={66}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(98)00263-7}, DOI={10.1016/s0031-9384(98)00263-7}, abstractNote={Use of medications is a major factor that contributes to taste losses in the elderly. Epidemiological studies suggest that community-dwelling elderly over the age of 65 use an average of 2.9 to 3.7 medications, and this number increases significantly for elderly living in retirement and nursing homes. The tricyclic antidepressant amitriptyline HCl is used by at least half a million people aged 65 years or more. In human studies performed here, amitriptyline HCl was found to have a bitter, unpleasant taste of its own. In addition, it blocked responses to other taste stimuli in both humans and gerbils. This blockage in humans was greater when amitriptyline HCl was applied continuously to the tongue than when it was applied intermittently. Continuous application of the drug affected all of the taste qualities to varying degrees, while intermittent application led to taste decrements only for salts. Electrophysiological studies in gerbils also revealed taste decrements after a short adaptation to amitriptyline HCl.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S and Zervakis, Jennifer and Suggs, Mark S and Shaio, Elizabeth and Sattely–Miller, Elizabeth A}, year={1999}, month={Apr}, pages={183–191} }
 @inproceedings{armstrong_williams_spears_schiffman_1999, place={Raleigh}, title={Effect of copper source and level on odor and performance of swine}, booktitle={Animal Waste Management Symposium}, publisher={NC State University}, author={Armstrong, T.A. and Williams, C.M. and Spears, J.W. and Schiffman, S.S.}, year={1999}, pages={239–242} }
 @article{schiffman_zervakis_heffron_heald_1999, title={Effect of protease inhibitors on the sense of taste}, volume={15}, ISSN={0899-9007}, url={http://dx.doi.org/10.1016/s0899-9007(99)00152-5}, DOI={10.1016/s0899-9007(99)00152-5}, abstractNote={The purpose of this study was to investigate the taste properties of protease inhibitors which are essential components of drug regimes used to treat human immunodeficiency virus (HIV) infection. In this study, the taste properties of four protease inhibitors (indinavir, ritonavir, saquinavir, and nelfinavir) were investigated in unmedicated HIV-infected patients and healthy controls. Three of the four protease inhibitors (indinavir, ritonavir, and saquinavir) were found to be predominantly bitter (with additional qualities of medicinal, metallic, astringent, sour, and burning). Nelfinavir was found to be relatively tasteless. HIV-infected and uninfected control subjects detected protease inhibitors at similar concentrations, but HIV-infected subjects perceived suprathreshold concentrations as more bitter than controls. Detection thresholds ranged from 0.0061 mM for saquinavir in HIV-infected patients to 0.0702 mM for ritonavir in uninfected control subjects. Suprathreshold studies indicated that protease inhibitors modified the taste perception of a variety of other taste compounds. These results are consistent with clinical findings that protease inhibitors produce taste complaints that can impact patient compliance.}, number={10}, journal={Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S and Zervakis, Jennifer and Heffron, Sean and Heald, Alison E}, year={1999}, month={Oct}, pages={767–772} }
 @article{schiffman_miletic_1999, title={Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons}, volume={3}, journal={Journal of Nutrition, Health, and Aging}, author={Schiffman, S.S. and Miletic, I.D.}, year={1999}, pages={158–164} }
 @article{schiffman_zervakis_shaio_heald_1999, title={Effect of the nucleoside analogs zidovudine, didanosine, stavudine, and lamivudine on the sense of taste}, volume={15}, ISSN={0899-9007}, url={http://dx.doi.org/10.1016/s0899-9007(99)00182-3}, DOI={10.1016/s0899-9007(99)00182-3}, abstractNote={The purpose of this study was to investigate the taste properties of nucleoside analogs, which are among the current medications used to treat human immunodeficiency virus (HIV) infection. Eighteen unmedicated HIV-positive subjects and 41 healthy control subjects participated in threshold and suprathreshold experiments. All of the nucleoside medications tested were perceived as predominantly bitter (along with other qualities such as metallic, medicinal, sour, astringent, and cooling). The nucleoside analog with the lowest detection thresholds was zidovudine; the detection threshold was 1.47 mM for HIV-infected patients and 2.15 mM for control subjects. Detection thresholds for lamivudine were 4.41 mM for HIV-infected patients and 4.36 mM for control subjects. Detection thresholds for stavudine were 6.39 mM for HIV-infected patients and 5.99 mM for control subjects. Detection thresholds for didanosine were 14.29 mM for HIV-infected patients and 24.0 mM for control subjects. The nucleoside analogs also modified the taste perception of KCl and CaCl2. There were no significant differences between HIV-infected subjects and control subjects for detection threshold values for any of the drugs. However, HIV-infected subjects rated lamivudine, zidovudine, and stavudine as significantly more bitter than did the control subjects at concentrations four times higher than their detection thresholds. This result was not due to use of medications by HIV-infected subjects because none of the subjects (neither HIV-infected nor control) were taking medications.}, number={11-12}, journal={Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S and Zervakis, Jennifer and Shaio, Elizabeth and Heald, Alison E}, year={1999}, month={Nov}, pages={854–859} }
 @inproceedings{schiffman_williams_1999, place={Raleigh, NC}, title={Evaluation of swine odor control products using human odor panels}, booktitle={Animal Waste Management Symposium}, publisher={NC State University}, author={Schiffman, S.S. and Williams, C.M.}, year={1999}, pages={110–118} }
 @article{schiffman_1999, title={Future directions for use of odors in overall health}, volume={8}, journal={Aroma-Chology Review}, author={Schiffman, S.S.}, year={1999}, pages={5, 11} }
 @inproceedings{williams_schiffman_1999, place={Raleigh, NC}, title={Procedures to evaluate odor abatement products and technologies}, booktitle={Animal Waste Management Symposium}, publisher={NC State University}, author={Williams, C.M. and Schiffman, S.S.}, year={1999}, pages={99–109} }
 @inproceedings{raymer_schiffman_1999, place={Ann Arbor, Michigan}, title={Quantitative measurement of odor}, booktitle={Proceedings of the first NSF international conference on indoor air health. Impacts, issues, and solutions}, publisher={NSF International}, author={Raymer, J.H. and Schiffman, S.S.}, year={1999}, pages={129–138} }
 @article{schiffman_1999, title={Selective Inhibition of Sweetness by the Sodium Salt of +/-2-(4-Methoxyphenoxy)propanoic Acid}, volume={24}, ISSN={1464-3553}, url={http://dx.doi.org/10.1093/chemse/24.4.439}, DOI={10.1093/chemse/24.4.439}, abstractNote={The purpose of this study was to determine the degree to which the sodium salt of +/-2-(4-methoxyphenoxy)propanoic acid (Na-PMP) reduced sweet intensity ratings of 15 sweeteners in mixtures. Na-PMP has been approved for use in confectionary/frostings, soft candy and snack products in the USA at concentrations up to 150 p.p.m. A trained panel evaluated the effect of Na-PMP on the intensity of the following 15 sweeteners: three sugars (fructose, glucose, sucrose), three terpenoid glycosides (monoammonium glycyrrhizinate, rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), two N-sulfonylamides (acesulfame-K, sodium saccharin), two polyhydric alcohols (mannitol, sorbitol), 1 dihydrochalcone (neohesperidin dihydrochalcone), one protein (thaumatin) and one sulfamate (sodium cyclamate). Sweeteners were tested at concentrations isosweet with 2.5, 5, 7.5 and 10% sucrose in mixtures with two levels of Na-PMP: 250 and 500 p.p.m. In addition, the 15 sweeteners were tested either immediately or 30 s after a pre-rinse with 500 p.p.m. Na-PMP. In mixtures, Na-PMP at both the 250 and 500 p.p.m. levels significantly blocked sweetness intensity for 12 of the 15 sweeteners. However, when Na-PMP was mixed with three of the 15 sweeteners (monoammonium glycyrrhizinate, neohesperidin dihydrochalcone and thaumatin), there was little reduction in sweetness intensity. Pre-rinsing with Na-PMP both inhibited and enhanced sweetness with the greatest enhancements found for monoammonium glycyrrhizinate, neohesperidin dihydrochalcone and thaumatin, which were not suppressed by Na-PMP in mixtures. The mixture data suggest that Na-PMP is a selective competitive inhibitor of sweet taste. The finding that pre-treatment can produce enhancement may be due to sensitization of sweetener receptors by Na-PMP.}, number={4}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, S. S.}, year={1999}, month={Aug}, pages={439–447} }
 @article{lucas_schiffman_1999, title={The essence of enhancement. Increasing residents’ health and quality of life while increasing revenue}, volume={7}, journal={National Investment Center Review}, author={Lucas, C. and Schiffman, S.}, year={1999}, pages={35–41} }
 @article{gutierrez-osuna_nagle_schiffman_1999, title={Transient response analysis of an electronic nose using multi-exponential models}, volume={61}, ISSN={0925-4005}, url={http://dx.doi.org/10.1016/s0925-4005(99)00290-7}, DOI={10.1016/s0925-4005(99)00290-7}, abstractNote={The purpose of this study is to model the transient response of conductivity-based gas sensors in the context of odor recognition with an electronic nose. Commonly, only the steady-state response of the sensor is used for pattern recognition, ignoring the transient response, which conveys useful discriminatory information. The transient response is modeled as a sum of real exponential functions that represent the different decay processes that occur during sampling of the gas into the sensor chamber and adsorption of the odor compounds onto the sensing element. Four multi-exponential models are reviewed: Gardner transform, multi-exponential transient spectroscopy, Pade-Laplace and Pade-Z transforms. Validation on experimental data from an array of conducting-polymer gas sensors shows that the Pade-Laplace and Pade-Z models have better resolution capabilities than the two spectral transforms.}, number={1-3}, journal={Sensors and Actuators B: Chemical}, publisher={Elsevier BV}, author={Gutierrez-Osuna, Ricardo and Nagle, H.Troy and Schiffman, Susan S.}, year={1999}, month={Dec}, pages={170–182} }
 @article{kermani_schiffman_nagle_1999, title={Using neural networks and genetic algorithms to enhance performance in an electronic nose}, volume={46}, ISSN={0018-9294}, url={http://dx.doi.org/10.1109/10.752940}, DOI={10.1109/10.752940}, abstractNote={Sensitivity, repeatability, and discernment are three major issues in any classification problem. In this study, an electronic nose with an array of 32 sensors was used to classify a range of odorous substances. The collective time response of the sensor array was first partitioned into four time segments, using four smooth time windowing functions. The dimension of the data associated with each time segment as then reduced by applying the Karhunen-Loeve (truncated) expansion (KLE). An ensemble of the reduced data patterns was then used to train a neural network (NN) using the Levenberg-Marquardt (LM) learning method. A genetic algorithm (GA)-based evolutionary computation method was used to devise the appropriate NN training parameters, as well as the effective database partitions/features. Finally, it was shown that a GA supervised NN system (GANN) outperforms the NN-only classifier, for the classes of the odorants investigated in this study (fragrances, hog farm air, and soft beverages).}, number={4}, journal={IEEE Transactions on Biomedical Engineering}, publisher={Institute of Electrical and Electronics Engineers (IEEE)}, author={Kermani, B.G. and Schiffman, S.S. and Nagle, H.T.}, year={1999}, month={Apr}, pages={429–439} }
 @article{finkelstein_schiffman_1999, title={Workshop on Taste and Smell in the Elderly}, volume={66}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/s0031-9384(98)00261-3}, DOI={10.1016/s0031-9384(98)00261-3}, abstractNote={The purpose of the workshop entitled Taste and Smell in the Elderly: Behavioral and Nutritional Consequences was 1) to review the current state of knowledge in the area of taste and smell, with emphasis on age-related changes, 2) to identify existing gaps in our knowledge, and 3) to develop future research strategies. There was general agreement that the majority of scientific studies have found impairments in taste and smell acuity in the elderly. These losses may result from normal aging, certain disease states especially Alzheimer's disease, medications, surgical interventions, and environmental exposure. However, there are gaps in our knowledge of the basic mechanisms by which aging and environmental factors may impair the chemical senses in the elderly. Further research is also required in a variety of areas including chemosensory test procedures, food intake, and nutrition to understand fully the impact of chemosensory dysfunction on older individuals.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Finkelstein, Judith A and Schiffman, Susan S}, year={1999}, month={Apr}, pages={173–176} }
 @inproceedings{schiffman_yokoyama_classen_masten_nagle_1998, place={Des Moines, IA}, title={A new method for evaluating and validating odor remediation techniques}, booktitle={Animal Production Systems and the Environment. An International Conference on Odor, Water Quality, Nutrient Management and Socioeconomic Issues}, publisher={Iowa State University}, author={Schiffman, S. and Yokoyama, M. and Classen, J. and Masten, S. and Nagle, H.}, year={1998} }
 @article{kermani_schiffman_nagle_1998, title={A novel method for reducing the dimensionality in a sensor array}, volume={47}, ISSN={0018-9456}, url={http://dx.doi.org/10.1109/19.744338}, DOI={10.1109/19.744338}, abstractNote={Specific types of gas sensors are normally produced by adding different dopants to a common substrate. The advancement of technology has made the fabrication of many dopants and consequently various sensors possible. As a result, in each family of gas sensors, one can find tens of different sensors which are only slightly different in the spectrum of response to various volatile compounds. The wide variety of available gas sensors creates a selection problem for any specific application. Sensor selection/reduction becomes even more important when cost and technology limitations are issues of concern. Accordingly, a methodology by which one can tailor a sensor array to a specific need is highly desirable. In this paper, a novel method is introduced to address this task using data from an electronic nose that uses polymer gas sensors. This method has been delineated based on the geometry of eigenvectors in Karhunen-Loeve expansion. The methodology is general and therefore suitable for many other feature selection problems.}, number={3}, journal={IEEE Transactions on Instrumentation and Measurement}, publisher={Institute of Electrical and Electronics Engineers (IEEE)}, author={Kermani, B.G. and Schiffman, S.S. and Nagle, H.T.}, year={1998}, month={Jun}, pages={728–741} }
 @article{schiffman_nagle_1998, title={Applications of electronic nose in clinical diagnosis}, volume={20}, number={5}, journal={Journal of Automatic Chemistry}, author={Schiffman, S.S. and Nagle, H.T.}, year={1998}, pages={153} }
 @article{schiffman_1998, title={Complaints of health symptoms from odors associated with intensive livestock operations}, volume={12}, number={8}, journal={Health & Environment Digest}, author={Schiffman, S.S.}, year={1998}, pages={60–62} }
 @article{schiffman_graham_suggs_sattely miller_1998, title={Effect of Psychotropic Drugs on Taste Responses in Young and Elderly Persons}, volume={855}, ISSN={0077-8923 1749-6632}, url={http://dx.doi.org/10.1111/j.1749-6632.1998.tb10652.x}, DOI={10.1111/j.1749-6632.1998.tb10652.x}, abstractNote={ABSTRACT: The taste of six psychotropic drugs (amitriptyline HCl, clomipramine HCl, desipramine HCl, imipramine HCl, doxepin HCl, and trifluoperazine HCl) 'can be detected at concentrations of 0.1 mM or less in both young and elderly individuals. At concentrations 4 times higher than the detection thresholds, these drugs have bitter as well as other unpleasant taste properties. Oral exposure to these drugs not only induces a taste from the drug itself but also alters taste perception of other compounds such as NaCl and sucrose. These results indicate that both hypogeusia and dysgeusia may be induced by psychotropic medications.}, number={1 OLFACTION AND}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Schiffman, Susan S. and Graham, Brevick G. and Suggs, Mark S. and Sattely Miller, Elizabeth A.}, year={1998}, month={Nov}, pages={732–737} }
 @article{schiffman_suggs_zervakis_heald_1998, title={Effect of medications used by HIV-infected patients on the sense of taste}, volume={23}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Zervakis, J. and Heald, A.E.}, year={1998}, pages={607} }
 @article{schiffman_1998, title={Livestock odors: implications for human health and well-being.}, volume={76}, ISSN={0021-8812}, url={http://dx.doi.org/10.2527/1998.7651343x}, DOI={10.2527/1998.7651343x}, abstractNote={The purpose of this paper is to examine the potential effects of livestock odors on the health and well-being of neighbors. Complaints of odor nuisance have become more frequent in communities surrounding areas with high concentrations of livestock. This increase in complaints from livestock odors parallels increased complaints of odor in general, including ammonia, diesel exhaust, beauty products, cleaners, and paints. Persons who report symptoms from odors generally find problems with many different types of odorous compounds. A review of recent studies suggests that the main complaints of health symptoms from odors are eye, nose, and throat irritation, headache, and drowsiness. Sensory irritation (pungency) can be produced by a broad range of odorous volatile organic compounds from trees, flowers, foods (pepper and ginger) as well as emissions from livestock operations. Odors can also potentially affect mood and memory. Further research is required to assess fully the health impact of odors in order to establish recommendations for air quality guidelines based on scientific data.}, number={5}, journal={Journal of Animal Science}, publisher={Oxford University Press (OUP)}, author={Schiffman, S S}, year={1998}, pages={1343} }
 @inbook{schiffman_sattely-miller_suggs_graham_1998, title={Mood changes experienced by persons living near commercial swine operations}, booktitle={Pigs, profits, and rural communities}, publisher={SUNY (State University of New York) Press}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Suggs, M.S. and Graham, B.G.}, editor={Thu, K. M. and Durrenberger, E. P..Editors}, year={1998}, pages={98–102} }
 @article{schiffman_graham_sattely-miller_warwick_1998, title={Orosensory Perception of Dietary Fat}, volume={7}, ISSN={0963-7214 1467-8721}, url={http://dx.doi.org/10.1111/1467-8721.ep10836808}, DOI={10.1111/1467-8721.ep10836808}, abstractNote={a variety of medical conditions, in cluding obesity, diabetes, cardio vascular disease, hypertension, cancer, and gallbladder disease (Kuller, 1997). National guidelines urge Americans to lower the fat in their diets (from the current aver age of 34% of calories from fat) in order to reduce the prevalence of these chronic conditions. Dietary recommendations of leading health organizations recommend that the percentage of calories from fat should not exceed 30%, with 20% to 25% of calories from fat as the}, number={5}, journal={Current Directions in Psychological Science}, publisher={SAGE Publications}, author={Schiffman, Susan S. and Graham, Brevick G. and Sattely-Miller, Elizabeth A. and Warwick, Zoe S.}, year={1998}, month={Oct}, pages={137–143} }
 @article{schiffman_1998, title={Sensory enhancement of foods for the elderly with monosodium glutamate and flavors}, volume={14}, ISSN={8755-9129 1525-6103}, url={http://dx.doi.org/10.1080/87559129809541164}, DOI={10.1080/87559129809541164}, abstractNote={Abstract Worldwide, both the number and proportion of elderly persons is increasing dramatically. By 2025, it is predicted that there will be 1.121 billion persons over 60 years of age. Most of these elderly will have sensory losses including impairment of taste and smell perception. Taste and smell losses are serious because they can lead to inadequate dietary intake and impaired nutritional status. Dietary patterns in the elderly can be improved by sensory enhancement of foods using monosodium glutamate (MSG) and/or commercial flavors to compensate for chemosensory losses. Intensification of taste and odor with MSG and flavors can improve food acceptance, increase salivary flow and immunity, and reduce oral complaints.}, number={2-3}, journal={Food Reviews International}, publisher={Informa UK Limited}, author={Schiffman, Susan S.}, year={1998}, month={May}, pages={321–333} }
 @article{heald_pieper_schiffman_1998, title={Taste and smell complaints in HIV-infected patients}, volume={12}, ISSN={0269-9370}, url={http://dx.doi.org/10.1097/00002030-199813000-00015}, DOI={10.1097/00002030-199813000-00015}, abstractNote={Objectives:To define the scope of taste and smell (chemosensory) complaints amongst HIV-infected persons in the study population; to evaluate the clinical factors associated with chemosensory complaints; and to determine the impact of chemosensory complaints on quality of life. Design:Cross-sectional survey. Setting:Tertiary care university medical center clinic. Participants:A total of 207 HIV-infected patients. Main outcome measures:Chemosensory complaint score from taste and smell questionnaire and quality of life scores from the Medical Outcomes Study HIV Health Survey (MOS-HIV). Results:A total of 144 patients (70%) reported chemosensory complaints, 91 (44%) reported both taste and smell complaints, 47 (23%) reported only taste complaints, and six (3%) reported only smell complaints. Many patients complained that drugs interfered with their sense of taste, or that medications tasted bad. Higher chemosensory complaint scores were associated with a greater number of medications taken, tobacco use, and hay fever. Patients with chemosensory complaints had significantly lower scores in all domains of the MOS-HIV than those without complaints. Quality of life as measured by the MOS-HIV was lower in patients with chemosensory complaints even after controlling for number of AIDS diagnoses, number of medications, CD4 cell count, and HIV-1 viral load. Conclusions:Chemosensory complaints were common in the patient population and were associated with a poor quality of life. Medications played an important role in chemosensory complaints. Measures to optimize taste and smell function may improve quality of life and medication adherence, and prevent complications such as inadequate oral intake, malnutrition, weight loss, and ultimately wasting.}, number={13}, journal={AIDS}, publisher={Ovid Technologies (Wolters Kluwer Health)}, author={Heald, Alison E. and Pieper, Carl F. and Schiffman, Susan S.}, year={1998}, month={Sep}, pages={1667–1674} }
 @article{schiffman_satteley-miller_graham_booth_1998, title={The effects of mono- and di-valent salts on taste profiles of twelve sweeteners}, volume={23}, journal={Chemical Senses}, author={Schiffman, S.S. and Satteley-Miller, E.A. and Graham, B.G. and Booth, B.J.}, year={1998}, pages={558} }
 @article{nagle_gutierrez-osuna_schiffman_1998, title={The how and why of electronic noses}, volume={35}, ISSN={0018-9235}, url={http://dx.doi.org/10.1109/6.715180}, DOI={10.1109/6.715180}, abstractNote={Witnessing the swift advances in the electronic means of seeing and hearing, scientists and engineers scent a market for systems mimicking the human nose. Already commercial systems from several companies are targeting applications, present and potential, that range from quality assurance of food and drugs to medical diagnosis, environmental monitoring, safety and security and military use. Here, the authors outline the major transducer technologies-in one sense, the key component of an electronic nose.}, number={9}, journal={IEEE Spectrum}, publisher={Institute of Electrical and Electronics Engineers (IEEE)}, author={Nagle, H.T. and Gutierrez-Osuna, R. and Schiffman, S.S.}, year={1998}, month={Sep}, pages={22–31} }
 @inbook{schiffman_1998, title={The role of taste in feeding hydrolysates to infants}, booktitle={Physiologic/immunologic responses to dietary nutrients: Role of elemental and hydrolysate formulas in management of the pediatric patient. 107th Ross Conference on Pediatric Research}, publisher={Ross Laboratories}, author={Schiffman, S.S.}, year={1998}, pages={193–198} }
 @article{schiffman_nagle_1998, title={Use of an electronic nose to evaluate methods for odor remediation}, volume={23}, journal={Chemical Senses}, author={Schiffman, S.S. and Nagle, H.T.}, year={1998}, pages={631} }
 @inproceedings{schiffman_walker_small_millner_1998, place={Des Moines}, title={Workshop on health effects of odors}, booktitle={Animal Production Systems and the Environment. An International Conference on Odor, Water Quality, Nutrient Management and Socioeconomic Issues}, publisher={Iowa State University}, author={Schiffman, S.S. and Walker, J.M. and Small, R. and Millner, P.D.}, year={1998}, pages={407–412} }
 @article{schiffman_kermani_nagle_1997, title={Analysis of Medication Off-odors Using an Electronic Nose}, volume={22}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/22.2.119}, DOI={10.1093/chemse/22.2.119}, abstractNote={Packaging materials have been implicated as a source for off-odors in pharmaceutical products. A new instrumentation method employing an array of conducting polymer gas sensors was used to identify the offending packaging components in the canister of a pharmaceutical inhalant. A case study is described in which tainted inhalers as well as elastomeric components of the canisters were 'sniffed' by the electronic nose. The electronic nose was able to differentiate between tainted and untainted canisters. Signal processing algorithms performed on the raw data from the sensors suggested that specific elastomeric components were responsible for the off-odor. A further experiment suggested that the propellant (Freon) extracted the odor from the elastomeric components as the medication was expelled from the canister. These data indicate that the electronic nose is a potential tool to solve odor problems in which human odor assessment is not feasible due to excess exposure to the medically active ingredient.}, number={2}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan S. and Kermani, Bahram G. and Nagle, H.Troy}, year={1997}, pages={119–128} }
 @article{schiffman_graham_shaio_sattely-miller_1997, title={Effect of psychotropic drugs on a range of taste responses in young and elderly persons}, volume={22}, journal={Chemical Senses}, author={Schiffman, S.S. and Graham, B.G. and Shaio, E. and Sattely-Miller, E.A.}, year={1997}, pages={786} }
 @article{schiffman_suggs_nagle_1997, title={Effect of psychotropic drugs on electrophysiological taste responses in the gerbil}, volume={22}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Nagle, H.T.}, year={1997}, pages={787} }
 @inbook{classen_schiffman_nagle_gutierrez-osuna_1997, title={Electronic nose evaluation of synthetic hog farm odor}, booktitle={Ammonia and odour emissions from animal production facilities: proceedings: 6-10 October 1997, Vinkeloord, the Netherlands}, publisher={Rosmalen}, author={Classen, J.J. and Schiffman, S. and Nagle, H.T. and Gutierrez-Osuna, R.}, editor={Voermans, J. A. M. and Monteny, G. J.Editors}, year={1997} }
 @inproceedings{schiffman_1997, title={Health impacts of large livestock farms on the neighbors}, booktitle={Proceedings of the 1997 livestock waste management conference}, author={Schiffman, S.S.}, year={1997} }
 @article{miletic_schiffman_1997, title={Influence of modest caloric reduction on secretory IgA in saliva}, volume={16}, journal={Jogoslovian Medical Biochemistry}, author={Miletic, I.D. and Schiffman, S.S.}, year={1997}, pages={101–104} }
 @article{schiffman_suggs_raymer_1997, title={Measurement of odor emissions from swine operations: psychophysical and gas chromatographic data}, volume={22}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Raymer, J.H.}, year={1997}, pages={786–787} }
 @article{schiffman_1997, title={Receptors that mediate sweetness: Inferences from biochemical, electrophysiological and psychophysical data}, volume={69}, ISSN={1365-3075 0033-4545}, url={http://dx.doi.org/10.1351/pac199769040701}, DOI={10.1351/pac199769040701}, abstractNote={Abstract}, number={4}, journal={Pure and Applied Chemistry}, publisher={Walter de Gruyter GmbH}, author={Schiffman, S. S.}, year={1997}, month={Jan}, pages={701–708} }
 @article{schiffman_1997, title={Taste and smell losses in normal aging and disease}, volume={278}, ISSN={0098-7484 1538-3598}, url={http://dx.doi.org/10.1001/jama.278.16.1357}, DOI={10.1001/jama.278.16.1357}, number={16}, journal={JAMA: The Journal of the American Medical Association}, publisher={American Medical Association (AMA)}, author={Schiffman, S. S.}, year={1997}, month={Oct}, pages={1357–1362} }
 @article{heald_schiffman_1997, title={Taste and smell: Neglected senses that contribute to the malnutrition of AIDS}, volume={58}, journal={North Carolina Medical Journal}, author={Heald, A.E. and Schiffman, S.S.}, year={1997}, pages={100–104} }
 @article{schiffman_sattely-miller_graham_booth_1997, title={The effects of temperature and pH on sweetness intensity ratings of 15 sweeteners}, volume={22}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Graham, B.G. and Booth, B.J.}, year={1997}, pages={786} }
 @inproceedings{schiffman_classen_kermani_nagle_1996, title={Application of an electronic nose to differentiate odors from exhaust fans and lagoon}, booktitle={International conference on air pollution from agricultural operations}, author={Schiffman, S.S. and Classen, J.J. and Kermani, B.G. and Nagle, H.T.}, year={1996}, pages={255–261} }
 @article{schiffman_suggs_1996, title={Characterization of odors from swine operations}, volume={21}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S.}, year={1996}, pages={665} }
 @article{schiffman_wedral_1996, title={Contribution of taste and smell losses to the wasting syndrome}, volume={7}, number={2}, journal={Age and Nutrition}, author={Schiffman, S.S. and Wedral, E.}, year={1996}, pages={106–120} }
 @inproceedings{williams_schiffman_1996, title={Effect of liquid swine manure additives on odor parameters}, booktitle={International conference on air pollution from agricultural operations}, author={Williams, C.M. and Schiffman, S.S.}, year={1996}, pages={409–412} }
 @article{schiffman_sattely-miller_graham_booth_gibes_1996, title={Effects of pre-rinsing with +2-(4-methoxyphenoxy)propionic acid (Cypha) on subsequent sweetness intensity ratings for fifteen sweeteners}, volume={21}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Graham, B.G. and Booth, B.J. and Gibes, K.}, year={1996}, pages={665} }
 @inbook{schiffman_1996, place={Boca Raton, FL}, title={Evaluation of headaches}, booktitle={The clinical evaluation of a food additive: Assessment of aspartame}, publisher={CRC Press}, author={Schiffman, S.S.}, editor={Tschanz, C. and Butchko, H. H. and Stargel, W. W. and Kotsonis, F. N.Editors}, year={1996}, pages={195–204} }
 @article{booth_schiffman_sattely-miller_gibes_t_1996, title={Evaluation of the reliability of sweet ratings by a trained panel for five sweeteners at four concentrations}, volume={21}, journal={Chemical Senses}, author={Booth, B.J. and Schiffman, S.S. and Sattely-Miller, E.A. and Gibes, K.Carr and T, B.}, year={1996}, pages={579} }
 @article{schiffman_graham_sattely-miller_swithers_hall_1996, title={Habituation to sweet foods in Caucasian and African-American subjects}, volume={21}, journal={Chemical Senses}, author={Schiffman, S.S. and Graham, B.G. and Sattely-Miller, E.A. and Swithers, S.E. and Hall, W.G.}, year={1996}, pages={664–665} }
 @inproceedings{williams_schiffman_1996, place={Auburn, AL}, title={Odor abatement: Case studies of the swine industry}, booktitle={Proceedings: 1996 national poultry waste management symposium}, publisher={Auburn University Printing Service}, author={Williams, C.M. and Schiffman, S.S.}, editor={Patterson, P.H. and Blacke, J.P.Editors}, year={1996}, pages={50–64} }
 @article{miletic_schiffman_miletic_sattely-miller_1996, title={Salivary IgA secretion rate in young and elderly persons}, volume={60}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(95)02161-2}, DOI={10.1016/0031-9384(95)02161-2}, abstractNote={Immunoglobulin A (IgA) is the dominant immunoglobulin isotype on all mucosal surfaces where it acts as a first line of defense against microbial invasion. Recent investigations suggest that secretory IgA (sIgA) concentrations vary over the day due to a range of variables including dietary factors, daily mood, and exercise. In this study, salivary IgA was determined by ELISA in samples of 48 persons grouped as "young" (20-30 years old) and "elderly" (60-80 years old). Unstimulated, stabilized morning and afternoon saliva was collected during 7 consecutive days. Saliva flow, total proteins, sIgA concentrations, and sIgA secretion rates were determined. The main finding was that saliva flow and sIgA secretion rate were significantly lower in the elderly than in the young. Salivary IgA secretion rate was found to be independent of total proteins secreted in all samples. There is individual variability within a particular age group. It was also found that stress and daily events influence the sIgA secretion rate.}, number={1}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Miletic, I.D. and Schiffman, S.S. and Miletic, V.D. and Sattely-Miller, E.A.}, year={1996}, month={Jul}, pages={243–248} }
 @inbook{schiffman_1996, place={San Diego, CA}, title={Smell and taste}, volume={2}, booktitle={Encyclopedia of gerontology}, publisher={Academic Press}, author={Schiffman, S.S.}, editor={Birren, J.E.Editor}, year={1996}, pages={497–504} }
 @article{schiffman_sattely-miller_graham_booth_gibes_1996, title={Synergism among ternary mixtures of fourteen sweeteners}, volume={21}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Graham, B.G. and Booth, B.J. and Gibes, K.}, year={1996}, pages={664} }
 @article{schiffman_1996, title={The potential use of odor for weight loss and weight maintenance}, volume={5}, number={2}, journal={Aroma-Chology Review}, author={Schiffman, S.S.}, year={1996}, pages={2, 8} }
 @article{schiffman_1996, title={Update on monosodium glutamate: Sensory properties and safety}, volume={12}, ISSN={0899-9007}, url={http://dx.doi.org/10.1016/s0899-9007(97)85083-6}, DOI={10.1016/s0899-9007(97)85083-6}, number={6}, journal={Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S.}, year={1996}, month={Jun}, pages={451–452} }
 @article{erickson_schiffman_doetsch_dilorenzo_woodbury_1995, title={A fuzzy set approach to the organization of the gustatory system}, volume={1}, number={1}, journal={Primary Sensory Neuron}, author={Erickson, R.P. and Schiffman, S.S. and Doetsch, G.S. and DiLorenzo, P.M. and Woodbury, M.A.}, year={1995}, pages={65–80} }
 @article{schiffman_booth_losee_pecore_warwick_1995, title={Bitterness of sweeteners as a function of concentration}, volume={36}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(94)00225-p}, DOI={10.1016/0361-9230(94)00225-p}, abstractNote={Sixteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.}, number={5}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Booth, Barbara J. and Losee, Michael L. and Pecore, Suzanne D. and Warwick, Zoe S.}, year={1995}, month={Jan}, pages={505–513} }
 @article{schiffman_manning_warwick_crumblissi_1995, title={Detection thresholds of potassium salts are related to the molar conductivity of the anion}, volume={37}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(95)00054-i}, DOI={10.1016/0361-9230(95)00054-i}, abstractNote={In a previous study, we found that human taste detection thresholds for Na+ salts were linearly correlated with molar conductivity values at infinite dilution of their anions. In the present study, detection threshold concentrations for potassium salts were also found to be linearly correlated (r = -0.92) with the molar conductivity of the anion of the salt. Detection thresholds were determined here for nine potassium salts with the same anions as the sodium salts previously tested. The mean detection thresholds for these potassium salts were found to be: K Acetate (0.00311 M), K Carbonate (0.00286 M), K Chloride (0.00242 M), K Citrate (0.000300 M), K Phosphate (0.00196 M), K Sulfate (0.00090 M), K Tartrate (0.00164 M), K Glutamate (0.00153 M), and K Ascorbate (0.00375 M). The rank order correlation between the detection threshold values for sodium and potassium salts was 0.88. This finding suggests that detection thresholds for both Na+ and K+ salts are determined by the charge mobility of the anion.}, number={6}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Manning, Mary P. and Warwick, Zoe S. and Crumblissi, Alvin L.}, year={1995}, month={Jan}, pages={623–626} }
 @article{schiffman_miletic_miletic_1995, title={Determination of salivary IgA in healthy people of different age groups}, volume={20}, journal={Chemical Senses}, author={Schiffman, S.S. and Miletic, V.D. and Miletic, I.D.}, year={1995}, pages={772–773} }
 @article{miletic_schiffman_miletic_1995, title={Development of Elisa-based assays for detection, quantitation and avidity determination of salivary IgA anti-gliadin antibodies}, volume={14}, journal={Jogoslovian Medical Biochemistry}, author={Miletic, I.D. and Schiffman, S.S. and Miletic, V.D.}, year={1995}, pages={15–25} }
 @article{miletic_miletic_schiffman_1995, title={Development of a reliable method for determination of secretory IgA in saliva}, volume={20}, journal={Chemical Senses}, author={Miletic, I.D. and Miletic, V.D. and Schiffman, S.S.}, year={1995}, pages={743} }
 @article{schiffman_graham_sattely-miller_booth_carr_losee_1995, title={Effect of +2-(4-methoxyphenoxy)propionic acid on the sweetness intensity ratings of fifteen sweeteners}, volume={20}, journal={Chemical Senses}, author={Schiffman, S.S. and Graham, B.G. and Sattely-Miller, E.A. and Booth, B.J. and Carr, B.T. and Losee, M.L.}, year={1995}, pages={772} }
 @article{brazer_onken_dalton_smith_schiffman_1995, title={Effect of different coffees on esophageal acid contact time and symptoms in coffee-sensitive subjects}, volume={57}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(94)00363-a}, DOI={10.1016/0031-9384(94)00363-a}, abstractNote={The purpose of this study was to correlate the effects of different coffees on esophageal acid contact, heartburn, and regurgitation in patients with coffee-sensitivity. Twenty volunteers with coffee-sensitivity were studied in a double-blind, 3 period, crossover study examining the effect of three regular (caffeinated) coffees (a coffee from the USA--"A"; a "treated" coffee from Europe--"B"; and an "untreated" coffee from Europe--"C") before and after a high-fat test meal. The median acid contact times for coffees A, B, and C were 6.5%, 9%, and 10.5%, respectively (A vs. C, p = 0.005). Significantly fewer patients reported any symptoms with coffee A compared with coffee C (p < 0.05). Symptoms were usually more frequent and severe after the test meal. There was a trend toward fewer and less severe symptoms with the treated coffee (B) compared with its untreated counterpart (C). Our conclusions are as follows: (a) Different coffees induce variations in gastroesophageal reflux in coffee-sensitive individuals. (b) Coffee can be treated in a manner which decreases heartburn symptoms by 75% while decreasing acid contact by only 14%. (c) Gastroesophageal reflux and symptoms of coffee sensitivity increase with the concomitant ingestion of food. (d) Symptoms of dyspepsia appear to be influenced by variations in both the coffee itself and characteristics of susceptible individuals. (e) Although gastroesophageal reflux is important in the genesis of coffee-sensitivity, there must be other factors which act in concert with reflux to produce symptoms of coffee-sensitivity.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Brazer, Scott R. and Onken, Jane E. and Dalton, Christine B. and Smith, Judy W. and Schiffman, Susan S.}, year={1995}, month={Mar}, pages={563–567} }
 @article{schiffman_suggs_losee_gatlin_stagner_bell_1995, title={Effect of lipid-derived second messengers on electrophysiological taste responses in the gerbil}, volume={52}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(94)00429-m}, DOI={10.1016/0091-3057(94)00429-m}, abstractNote={Integrated chorda tympani (CT) recordings were made to salty, sour, sweet, bitter, and glutamate tastants before and after a 4-min application of modulators of lipid-derived second messenger systems. The modulators included two membrane-permeable analogues of DAG, 1-oleoyl-2-acetyl glycerol (OAG) and dioctanoyl glycerol (DiC8); thapsigargin, which releases Ca++ from intracellular stores; ionomycin, a calcium ionophore; lanthanum chloride, an inorganic calcium channel blocker; nifedipine, a dihydropyridine calcium channel blocker; quinacrine diHCl, a phospholipase A2 antagonist; melittin, a phospholipase A2 agonist; and indomethacin, which decreases the release of prostaglandins by inhibiting the enzyme cyclo-oxygenase. The main findings were: OAG (125 microM) and DiC8 (100 microM) blocked the responses of several bitter compounds while enhancing the taste response to several sweeteners. Lanthanum chloride blocked all responses, which may be due to the fact that it blocks tight junctions. Quinacrine (1 mM) suppressed several bitter responses while enhancing the response to several sweeteners. The enhancement of sweet taste responses by DAG analogues suggests that there is cross-talk between the adenylate cyclase system and one (or more) pathways involving lipid-derived second messengers in taste cells.}, number={1}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, S.S. and Suggs, M.S. and Losee, M.L. and Gatlin, L.A. and Stagner, W.C. and Bell, R.M.}, year={1995}, month={Sep}, pages={49–58} }
 @article{schiffman_sattely-miller_suggs_graham_1995, title={Effect of odors from livestock wastes on the mood of neighboring residents}, volume={20}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Suggs, M.S. and Graham, B.G.}, year={1995}, pages={773} }
 @article{schiffman_suggs_sattely-miller_1995, title={Effect of pleasant odors on mood of males at midlife: Comparison of African-American and European-American men}, volume={36}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(94)00134-m}, DOI={10.1016/0361-9230(94)00134-m}, abstractNote={The purpose of this study was to determine if daily use of colognes could elevate mood in middle-aged men. Sixty men ranging in age from 40 to 55 years participated in the study. Half were European-American and half were African-American. Mood ratings were obtained twice daily for 12 days using the Profile of Mood States questionnaire (POMS). The first 2 days of the experiment were used as baseline information to establish each man's mood prior to the administration of the colognes. The following 10 days of the study consisted of two conditions of 5 days each, the fragrance condition and the placebo condition. Main effects of condition (baseline, fragrance, placebo) were found for all POMS factors including tension, depression, anger, vigor, fatigue, and confusion, as well as for the Total Mood Disturbance score (TMD). The scores for the fragrance condition were significantly better than those for the baseline condition for tension, depression, anger, fatigue, and confusion factors, as well as for the TMD. Also, the scores for the fragrance condition were significantly better than those for the placebo condition for all factors and the TMD. There was a main effect for race, with European-American subjects having significantly worse scores for tension and fatigue and significantly better scores for depression than African-American subjects. An interaction was present between race and condition for the depression, vigor, and confusion factors. The main conclusion of this study was that use of pleasant odors improved the mood of males at midlife.}, number={1}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Sattely-Miller, Elizabeth A.}, year={1995}, month={Jan}, pages={31–37} }
 @inbook{schiffman_1995, place={Raleigh, NC}, title={Environmental odors emanating from commercial swine operations: Psychological, psychophysical, and chemical measurement}, booktitle={Environmental science for lawyers}, publisher={North Carolina Bar Foundation}, author={Schiffman, S.S.}, year={1995} }
 @article{schiffman_suggs_donia_erickson_nagle_1995, title={Environmental pollutants alter taste responses in the gerbil}, volume={52}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(95)00088-e}, DOI={10.1016/0091-3057(95)00088-e}, abstractNote={Taste and smell are chemical senses that play a crucial role in food selection. Damage to taste and smell receptors can impair food intake, nutritional status, and survival. The purpose of this study was to determine the effects of 11 environmental pollutants (nine insecticides and two herbicides) on electrophysiological taste responses in the gerbil. Integrated chorda tympani (CT) recordings were obtained from gerbils to a range of tastants before and after a 4-min application of 1 of 11 environmental pollutants. The taste stimuli were: sodium chloride (100 mM), calcium chloride (300 mM), magnesium chloride (100 mM), HCl (10 mM), potassium chloride (500 mM), monosodium glutamate (MSG) (50 mM), sucrose (100 mM), fructose (300 mM), sodium saccharin (10 mM), quinine HCl (30 mM), and urea (2 M). The nine insecticides included organophosphorous, carbamate, and pyrethroid insecticides. The seven organophosphorous insecticides tested were: acephate, carbofuran, chlorpyrifos, chlorpyrifos oxon, demeton, malathion, and methamidophos. The carbamate insecticide carbaryl and the pyrethroid insecticide fenvalerate were also tested. Two herbicides, paraquat and glyphosate, were tested, and dose-response curves for each of these two herbicides were also determined. All of the 11 insecticides and herbicides had an effect on some of the taste stimuli tested. Application of 10 mM methamidophos exhibited the greatest amount of suppression on the 11 taste solutions. Each taste stimulus was significantly suppressed with the exception of 2 M urea. Herbicides paraquat and glyphosate also reduced responses to several tastants. These data indicate that environmental pollutants can modify taste responses in the gerbil.}, number={1}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Donia, Mohamed B.Abou and Erickson, Robert P. and Nagle, H.Troy}, year={1995}, month={Sep}, pages={189–194} }
 @article{miletic_sattely-miller_schiffman_miletic_1995, title={Identification of Gliadin Presence in Pharmaceutical Products}, volume={21}, ISSN={0277-2116}, url={http://dx.doi.org/10.1097/00005176-199511000-00023}, DOI={10.1097/00005176-199511000-00023}, abstractNote={Miletic, I. D.; Sattely-Miller, E. A.; Schiffman, S. S.; Miletic, V. D. Author Information}, number={4}, journal={Journal of Pediatric Gastroenterology and Nutrition}, publisher={Ovid Technologies (Wolters Kluwer Health)}, author={Miletic, I. D. and Sattely-Miller, E. A. and Schiffman, S. S. and Miletic, V. D.}, year={1995}, month={Nov}, pages={482} }
 @article{schiffman_booth_carr_losee_sattely-miller_graham_1995, title={Investigation of synergism in binary mixtures of sweeteners}, volume={38}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(95)00062-j}, DOI={10.1016/0361-9230(95)00062-j}, abstractNote={The purpose of the present study was to determine the presence and degree of synergism among all binary mixtures of 14 sweeteners varying in chemical structure. A trained panel evaluated binary combinations of the following sweeteners: three sugars (fructose, glucose, sucrose), two polyhydric alcohols (mannitol, sorbitol), two diterpenoid glycosides (rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), one sulfamate (sodium cyclamate), one protein (thaumatin), two N-sulfonyl amides (acesulfame-K, sodium saccharin), and one dihydrochalcone (neohesperidin dihydrochalcone). Each sweetener was tested at three concentrations that were isosweet with 3%, 5%, and 7% sucrose. Two methods of analysis were performed to determine synergistic effects. In Method I, an ANOVA was performed for each intensity level to determine if the mean sweetness intensity ratings of each binary mixture were equal to nominal sweetness (i.e., additivity) or not equal to nominal sweetness (i.e., synergism or suppression). In Method II, an additional ANOVA was performed to determine if the sweetness intensity ratings of any given mixture were equal to or greater than the average of the sweetness ratings of the two pure components in that blend.}, number={2}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, S.S. and Booth, B.J. and Carr, B.T. and Losee, M.L. and Sattely-Miller, E.A. and Graham, B.G.}, year={1995}, month={Jan}, pages={105–120} }
 @inbook{williams_schiffman_1995, place={Ames, Iowa}, title={Livestock odor control additives: Effectiveness and laboratory-scale protocol for evaluation}, booktitle={Proceedings of the international livestock odor conference ‘95}, publisher={Iowa State University College of Agriculture}, author={Williams, C.M. and Schiffman, S.S.}, year={1995}, pages={50–53} }
 @inproceedings{schiffman_1995, title={Measurement of environmental odors emanating from commercial swine operations}, booktitle={Proceedings of the 39th annual North Carolina Pork Producers conference}, author={Schiffman, S.S.}, year={1995}, pages={21–24} }
 @inproceedings{schiffman_suggs_1995, title={Odors from swine operations: analysis by human odor panels, gas chromatography, and an electronic nose}, booktitle={Proceedings of the 39th annual 1995 North Carolina Pork Producers conference}, author={Schiffman, S.S. and Suggs, M.S.}, year={1995}, pages={27–44} }
 @inbook{schiffman_1995, place={München}, title={Physiology of sweet taste}, booktitle={Carbohydrates in infant nutrition and dental health}, publisher={Urban & Vogel}, author={Schiffman, S. S.}, editor={Curzon, M. E. and Diehl, J. M. and Ghraf, R. and Lentze, M. J.Editors}, year={1995}, pages={85–98} }
 @inbook{schiffman_sattely-miller_1995, place={Dubuque, IA}, title={Pleasant odors improve mood of women and men at mid-life}, booktitle={Compendium of olfactory research. Explorations in Aroma-Chology: Investigating the sense of smell and human response to odor. 1982-1994}, publisher={Kendall/Hunt Publishing Company}, author={Schiffman, S.S. and Sattely-Miller, E.A.}, editor={Gilbert, A.N.Editor}, year={1995}, pages={97–103} }
 @inproceedings{schiffman_1995, place={Chapel Hill}, title={Public perception of odor in animal industries and how to measure it}, booktitle={New horizons in animal nutrition and health. Proceedings}, publisher={North Carolina Institute of Nutrition}, author={Schiffman, S.S.}, year={1995}, pages={31–40} }
 @article{bierman_sattely-miller_ranson_schiffman_1995, title={Reconceptualizing aroma}, volume={4}, number={2}, journal={Aroma-Chology Review}, author={Bierman, N.C. and Sattely-Miller, E.A. and Ranson, M.C. and Schiffman, S.S.}, year={1995}, pages={1, 8–9} }
 @inbook{schiffman_1995, place={New York}, edition={2nd}, title={Taste}, booktitle={Encyclopedia of aging}, publisher={Springer}, author={Schiffman, S.S.}, editor={Maddox, G.L.Editor}, year={1995}, pages={920–922} }
 @inproceedings{schiffman_wedral_1995, title={Taste and smell changes with age: Implications for nutrition and immunity}, booktitle={Proceedings of the second international conference on nutrition and aging. Tokyo:ILSI}, author={Schiffman, S.S. and Wedral, E.}, year={1995}, pages={60–71} }
 @article{graham_graham_bartlett_heald_schiffman_1995, title={Taste and smell losses in HIV infected patients}, volume={58}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(95)00049-o}, DOI={10.1016/0031-9384(95)00049-o}, abstractNote={Human immunodeficiency virus (HIV-1) associated wasting is an increasingly common clinical manifestation of AIDS. The pathogenesis of wasting is multifactorial and includes reduced caloric intake as a major contributing mechanism. The perceptions of taste and smell play an important role in stimulating caloric intake and in optimizing nutrient absorption through cephalic phase reflexes. The purpose of this study was to evaluate the degree of losses in taste and smell function that occur in subjects infected with HIV. Taste and smell function was evaluated in 40 HIV infected individuals and 40 healthy control subjects matched for age, sex, race, smoking behavior, and number of years of education. Chemosensory tests administered to subjects included taste and smell detection thresholds, taste and smell memory tests, taste and smell discrimination tests, and taste and smell identification tasks. Significant differences were observed between experimental and control subjects in glutamic acid taste detection threshold (p < 0.001), quinine hydrochloride taste detection threshold (p < 0.001), menthol smell detection threshold (p < 0.001) and in the taste identification task (p = 0.006). Overall the results suggest abnormalities in the peripheral and central nervous systems, and subjective distortion of taste and smell. A significant correlation was not established between CDC classification of HIV infection and taste and smell function, although trends were observed suggesting worsening function with progression of HIV disease. These results document significant taste and smell losses in HIV infected subjects which may be of clinical significance in the development or progression of HIV associated wasting.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Graham, Camilla S. and Graham, Brevick G. and Bartlett, John A. and Heald, Alison E. and Schiffman, Susan S.}, year={1995}, month={Aug}, pages={287–293} }
 @article{schiffman_suggs_graham_sattely-miller_gatlin_1995, title={The effect of bitter inhibitors on taste perception of urea, quinine HCl., magnesium chloride, and caffeine}, volume={20}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Graham, B.G. and Sattely-Miller, E.A. and Gatlin, L.A.}, year={1995}, pages={773} }
 @article{schiffman_sattely miller_suggs_graham_1995, title={The effect of environmental odors emanating from commercial swine operations on the mood of nearby residents}, volume={37}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(95)00015-1}, DOI={10.1016/0361-9230(95)00015-1}, abstractNote={The effect of environmental odors emanating from large-scale hog operations on the mood of nearby residents was determined using the POMS (Profile of Mood States). The scores for six POMS factors and the TMD (total mood disturbance score) for 44 experimental subjects were compared to those of 44 control subjects who were matched according to gender, race, age, and years of education. The results indicated a significant difference between control and experimental subjects for all six POMS factors and the TMD. Persons living near the intensive swine operations who experienced the odors reported significantly more tension, more depression, more anger, less vigor, more fatigue, and more confusion than control subjects as measured by the POMS. Persons exposed to the odors also had more total mood disturbance than controls as determined by their ratings on the POMS. Both innate physiological responses and learned responses may play a role in the impairment of mood found here.}, number={4}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Sattely Miller, Elizabeth A. and Suggs, Mark S. and Graham, Brevick G.}, year={1995}, month={Jan}, pages={369–375} }
 @article{schiffman_sattely-miller_suggs_graham_1995, title={The effect of pleasant odors and hormone status on mood of women at midlife}, volume={36}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(94)00133-l}, DOI={10.1016/0361-9230(94)00133-l}, abstractNote={The effect of odors on the mood of 56 women ranging in age from 45 to 60 years was determined using the POMS (Profile of Mood States). The 56 subjects were divided into four groups of 14 subjects each on the basis of hormonal status. Group 1 consisted of 14 women who were still menstruating; group 2 consisted of 14 women who were no longer menstruating and taking estrogen; group 3 consisted of 14 women who were no longer menstruating and taking estrogen and progesterone; and, group 4 consisted of 14 women who were no longer menstruating and taking no hormone replacement. Use of pleasant odors significantly improved scores on tension, depression, and confusion factors. In addition, women using estrogen replacement with or without progesterone had better mood scores than those who did not, which is consistent with previous studies.}, number={1}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Sattely-Miller, Elizabeth A. and Suggs, Mark S. and Graham, Brevick G.}, year={1995}, month={Jan}, pages={19–29} }
 @inbook{williams_schiffman_1995, place={Ames, Iowa}, title={The potential of thermophilic anaerobic fermentation for biological methane production and odor control using swine manure as a substrate}, booktitle={Proceedings of the international livestock odor conference}, publisher={Iowa State University College of Agriculture}, author={Williams, C.M. and Schiffman, S.S.}, year={1995}, pages={149–153} }
 @article{schiffman_1995, title={To the Editor: Aspartame and headache}, volume={45}, ISSN={0028-3878 1526-632X}, url={http://dx.doi.org/10.1212/wnl.45.8.1632}, DOI={10.1212/wnl.45.8.1632}, abstractNote={To the Editor: The suggestion by Van Den Eeden et al [1] that some people may be ``susceptible to headaches caused by aspartame'' is a conclusion different from that reached by my coworkers and me in a double-blind, placebo-controlled study of 40 subjects who were convinced that aspartame caused their headaches. [12] We found that aspartame is not more likely than placebo to cause headache.

When I first became aware of the study of Van Den Eeden et al when it was published in abstract form a few years ago, [13] I obtained a copy of the principal author's dissertation [14] to learn more details of how their …}, number={8}, journal={Neurology}, publisher={Ovid Technologies (Wolters Kluwer Health)}, author={Schiffman, S.}, year={1995}, month={Aug}, pages={1632–1632} }
 @article{schiffman_1995, title={Use of olfaction as an alarm mechanism to arouse and alert sleeping individuals}, volume={4}, number={10}, journal={Aroma-Chology Review}, author={Schiffman, S.S.}, year={1995}, pages={2, 9} }
 @article{schiffman_pecore_booth_losee_carr_sattely-miller_graham_warwick_1994, title={Adaptation of sweeteners in water and in tannic acid solutions}, volume={55}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(94)90116-3}, DOI={10.1016/0031-9384(94)90116-3}, abstractNote={Repeated exposure to a tastant often leads to a decrease in magnitude of the perceived intensity; this phenomenon is termed adaptation. The purpose of this study was to determine the degree of adaptation of the sweet response for a variety of sweeteners in water and in the presence of two levels of tannic acid. Sweetness intensity ratings were given by a trained panel for 14 sweeteners: three sugars (fructose, glucose, sucrose), two polyhydric alcohols (mannitol, sorbitol), two terpenoid glycosides (rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), one sulfamate (sodium cyclamate), one protein (thaumatin), two N-sulfonyl amides (acesulfame-K, sodium saccharin), and one dihydrochalcone (neohesperidin dihydrochalcone). Panelists were given four isointense concentrations of each sweetener by itself and in the presence of two concentrations of tannic acid. Each sweetener concentration was tasted and rated four consecutive times with a 30 s interval between each taste and a 2 min interval between each concentration. Within a taste session, a series of concentrations of a given sweetener was presented in ascending order of magnitude. Adaptation was calculated as the decrease in intensity from the first to the fourth sample. The greatest adaptation in water solutions was found for acesulfame-K, Na saccharin, rebaudioside-A, and stevioside. This was followed by the dipeptide sweeteners, alitame and aspartame. The least adaptation occurred with the sugars, polyhydric alcohols, and neohesperidin dihydrochalcone. Adaptation was greater in tannic acid solutions than in water for six sweeteners. Adaptation of sweet taste may result from the desensitization of sweetener receptors analogous to the homologous desensitization found in the beta adrenergic system.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S and Pecore, Suzanne D and Booth, Barbara J and Losee, Michael L and Carr, B.Thomas and Sattely-Miller, Elizabeth and Graham, Brevick G and Warwick, Zoe S}, year={1994}, month={Mar}, pages={547–559} }
 @article{schiffman_1994, title={Appetite and Body Weight Regulation. Sugar, Fat, and Macronutrient Substitutes}, volume={60}, ISSN={0002-9165}, url={http://dx.doi.org/10.1093/ajcn/60.4.644}, DOI={10.1093/ajcn/60.4.644}, abstractNote={How can you change your mind to be more open? There many sources that can help you to improve your thoughts. It can be from the other experiences and also story from some people. Book is one of the trusted sources to get. You can find so many books that we share here in this website. And now, we show you one of the best, the appetite and body weight regulationsugar fat and macronutrient substitutes.}, number={4}, journal={The American Journal of Clinical Nutrition}, publisher={Elsevier BV}, author={Schiffman, Susan S}, year={1994}, month={Oct}, pages={644} }
 @inbook{schiffman_1994, place={London}, title={Biological and psychological benefits of exercise in obesity}, booktitle={Exercise & obesity}, publisher={Smith-Gordon}, author={Schiffman, S.S.}, editor={Hills, A. P. and Wahlqvist, M. L.Editors}, year={1994}, pages={103–113} }
 @article{schiffman_suggs_abou donia_nagle_erickson_1994, title={Effect of environmental pollutants on taste in gerbil}, volume={19}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Abou Donia, M.B. and Nagle, H.T. and Erickson, R.P.}, year={1994}, pages={547} }
 @article{schiffman_suggs_losee_1994, title={Effect of modulators of the adenylate cyclase system on sweet electrophysiological taste responses in gerbil}, volume={48}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(94)90210-0}, DOI={10.1016/0091-3057(94)90210-0}, abstractNote={The adenylate cyclase system has been implicated in sweet taste transduction. The purpose of this study was to determine whether application of modulators of the adenylate cyclase system to the tongue alters sweet taste responses. Integrated chorda tympani (CT) recordings were made in gerbils to sweet tastants before and after a 4-min application of four types of modulators of the adenylate cyclase system. The four types of modulators tested were: a) NaF, a compound that promotes dissociation of GTP-binding protein; b) forskolin, a powerful stimulant of adenylate cyclase; c) 8-bromoadenosine 3' :5'-cyclic monophosphate sodium salt (8BrcAMP) and N6,2'-O-dibutyryladenosine 3' :5'-cyclic monophosphate sodium salt (DBcAMP), two membrane permeable forms of cAMP; and d) 1-(5-isoquinolinylsulfonyl)-2-methylpiperazine dihydrochloride (H-7) and N-(2-[methylamino]ethyl)-5-isoquinolinesulfonamide dihydrochloride) (H-8), which are protein kinase inhibitors. The sweet compounds tested were: sucrose (30 mM and 100 mM), glucose (300 mM), fructose (300 mM), maltitol (150 mM and 300 mM), mannitol (300 mM and 500 mM), sodium saccharin (10 mM), D-tryptophan (6.5 mM), dulcin (0.88 mM, 1.75 mM, and 3.5 mM), and stevioside (0.55 mM and 1.1 mM). NaCl (30 mM and 100 mM) and KCl (300 mM and 500 mM) were used as control stimuli. The main findings were as follows. Application of NaF (20 mM) for 4 min as a rinse significantly enhanced all of the sweet compounds by at least 23%, except for 10 mM sodium saccharin and 6.5 mM D-tryptophan, while all control compounds were suppressed.(ABSTRACT TRUNCATED AT 250 WORDS)}, number={4}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Losee, Michael L.}, year={1994}, month={Aug}, pages={991–998} }
 @article{schiffman_suggs_losee_1994, title={Effect of modulators of the phosphotidyl inositol system and the arachidonic acid system on electrophysiological taste responses in gerbil}, volume={19}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Losee, M.L.}, year={1994}, pages={547–548} }
 @article{bacon_miles_schiffman_1994, title={Effect of race on perception of fat alone and in combination with sugar}, volume={55}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(94)90123-6}, DOI={10.1016/0031-9384(94)90123-6}, abstractNote={Two studies were performed to assess the perception of sugar-fat combinations and fat emulsions in African-American and white subjects. In the first study, African-American children aged 9–15 years were found to prefer higher concentrations of sweetness in liquid dairy products varying in fat content than white children. No significant differences in preference for the four fat levels were found. These data are consistent with a previous study by Desor et al. (2) that suggested African-American youngsters aged 9–15 preferred greater sweetness in water solutions. In a second study, thresholds and preferences for corn oil and butterfat in emulsions were determined for young adults. No significant differences between African-American and white young adults were found.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Bacon, Anna W. and Miles, J.Shawn and Schiffman, Susan S.}, year={1994}, month={Mar}, pages={603–606} }
 @article{miletic_miletic_sattely-miller_schiffman_1994, title={Identification of Gliadin Presence in Pharmaceutical Products}, volume={19}, ISSN={0277-2116}, url={http://dx.doi.org/10.1097/00005176-199407000-00005}, DOI={10.1097/00005176-199407000-00005}, abstractNote={Summary Celiac disease is characterized by hypersensitivity to the alcohol-soluble wheat proteins called gliadins. Total avoidance of gliadin is the lifelong treatment for such patients. However, wheat gliadins are often present as impurities in industrial starch commonly used in the preparation of different pharmaceutical products. Therefore, some drugs might contain gliadin, which can be dangerous for sensitive patients if taken in large amounts or used permanently. The purpose of this study was to develop a sensitive, reliable assay that is specific for the detection of gliadins in pharmaceutical products. Gliadins were extracted here using sodium dodecyl sulfate rather than 70% ethyl alcohol, which has been the traditional solvent. This gliadin extract was utilized in a dot-blot assay that incorporated an antigliadin antibody developed in rabbit and labeled with peroxidase. 4-Chloro-1-naphthol was used as a peroxidase-specific substrate. Isolated wheat gliadin was used as the positive control. Dilution experiments showed that the lower level of sensitivity for the assay was in the range of 0.0045 mg/ml of gliadin, which is a concentration level lower than that suggested for a gluten-free diet. The assay developed here revealed that 71.2% of 59 prescription and nonprescription drugs tested contained gliadin in the amount detected by our dot-blot assay. The prescription drugs tested were among the top 50 most frequently dispensed in U.S. community pharmacies. The nonprescription drugs were among those that constitute the largest sales in the United States. The results showed that the simple dot-blot assay developed here can be used for pharmaceutical testing performed either by hospital laboratories or by patients themselves.}, number={1}, journal={Journal of Pediatric Gastroenterology and Nutrition}, publisher={Ovid Technologies (Wolters Kluwer Health)}, author={Miletic, Ivanka Dj. and Miletic, Vojislav D. and Sattely-Miller, Elizabeth A. and Schiffman, Susan S.}, year={1994}, month={Jul}, pages={27–33} }
 @article{simon_disalvo_gawrisch_borovyagin_toone_schiffman_needham_mcintosh_1994, title={Increased adhesion between neutral lipid bilayers: interbilayer bridges formed by tannic acid}, volume={66}, ISSN={0006-3495}, url={http://dx.doi.org/10.1016/s0006-3495(94)80988-9}, DOI={10.1016/s0006-3495(94)80988-9}, abstractNote={Tannic acid (TA) is a naturally occurring polyphenolic compound that aggregates membranes and neutral phosolipid vesicles and precipitates many proteins. This study analyzes TA binding to lipid membranes and the ensuing aggregation. The optical density of dispersions of phosphatidylcholine (PC) vesicles increased upon the addition of TA and electron micrographs showed that TA caused the vesicles to aggregate and form stacks of tightly packed disks. Solution calorimetry showed that TA bound to PC bilayers with a molar binding enthalpy of -8.3 kcal/mol and zeta potential measurements revealed that TA imparted a small negative charge to PC vesicles. Monolayer studies showed that TA bound to PC with a dissociation constant of 1.5 microM and reduced the dipole potential by up to 250 mV. Both the increase in optical density and decrease in dipole potential produced by TA could be reversed by the addition of polyvinylpyrrolidone, a compound that chelates TA by providing H-bond acceptor groups. NMR, micropipette aspiration, and x-ray diffraction experiments showed that TA incorporated into liquid crystalline PC membranes, increasing the area per lipid molecule and decreasing the bilayer thickness by 2 to 4%. 2H-NMR quadrupole splitting measurements also showed that TA associated with a PC molecule for times much less than 10(-4) s. In gel phase bilayers, TA caused the hydrocarbon chains from apposing monolayers to fully interdigitate. X-ray diffraction measurements of both gel and liquid crystalline dispersions showed that TA, at a critical concentration of about 1 mM, reduced the fluid spacing between adjacent bilayers by 8-10 A. These data place severe constraints on how TA can pack between adjacent bilayers and cause vesicles to adhere. We conclude that TA promotes vesicle aggregation by reducing the fluid spacing between bilayers by the formation of transient interbilayer bridges by inserting its digallic acid residues into the interfacial regions of adjacent bilayers and spanning the interbilayer space.}, number={6}, journal={Biophysical Journal}, publisher={Elsevier BV}, author={Simon, S.A. and Disalvo, E.A. and Gawrisch, K. and Borovyagin, V. and Toone, E. and Schiffman, S.S. and Needham, D. and McIntosh, T.J.}, year={1994}, month={Jun}, pages={1943–1958} }
 @article{schiffman_gatlin_suggs_heiman_stagner_erickson_1994, title={Modulators of the adenylate cyclase system can alter electrophysiological taste responses in gerbil}, volume={48}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(94)90209-7}, DOI={10.1016/0091-3057(94)90209-7}, abstractNote={The adenylate cyclase system has been implicated in taste transduction. The purpose of this study was to determine whether application of modulators of the adenylate cyclase system to the tongue alter taste responses. Integrated chorda tympani (CT) recordings were made in gerbils to bitter, sweet, salty, sour, and glutamate tastants before and after a 4-min application of four types of modulators of the adenylate cyclase system. The four types of modulators tested were: a) NaF, a compound that promotes dissociation of GTP binding protein; b) forskolin, a powerful stimulant of adenylate cyclase; c) 8-bromoadenosine 3' :5'-cyclic monophosphate sodium salt (8BrcAMP) and N6,2'-O-dibutyryl-adenosine 3' :5'-cyclic monophosphate sodium salt (DBcAMP), two membrane permeable forms of cAMP; and d) 1-(5-isoquinolinylsulfonyl)-2-methylpiperazine dihydrochloride (H-7) and N-(2-[methylamino]ethyl)-5-isoquinolinesulfonamide dihydrochloride) (H-8), which are protein kinase inhibitors. The tast compounds tested were: NaCl (30 mM), monosodium glutamate-MSG (50 mM), sucrose (30 mM), HCl (5 mM and 10 mM), KCl (300 mM), quinine HCl (30 mM), MgCl2 (30 mM), erythromycin (0.7 mM and 1 mM), HCl (5 mM and 10 mM), and urea (2 M). The main findings were as follows. NaF (20 mM) significantly inhibited responses to bitter compounds up to 35% and enhanced the response to sucrose by 30%. NaCl (20 mM), used as a control for NaF, inhibited most responses up to 78% with no enhancement of sucrose as seen with NaF. 8BrcAMP (1.16 mM) reduced the responses to bitter-tasting quinine HCl, MgCl2, and erythromycin but not to urea.(ABSTRACT TRUNCATED AT 250 WORDS)}, number={4}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, S.S. and Gatlin, L.A. and Suggs, M.S. and Heiman, S.A. and Stagner, W.C. and Erickson, R.P.}, year={1994}, month={Aug}, pages={983–990} }
 @inbook{schiffman_sattely-miller_1994, title={Perception of Monosodium Glutamate in Water and Food by Young and Elderly Subjects}, ISBN={9784431683575 9784431683551}, url={http://dx.doi.org/10.1007/978-4-431-68355-1_146}, DOI={10.1007/978-4-431-68355-1_146}, booktitle={Olfaction and Taste XI}, publisher={Springer Japan}, author={Schiffman, Susan S. and Sattely-Miller, Elizabeth A.}, year={1994}, pages={348–352} }
 @article{schiffman_sattely-miller_1994, title={Pleasant odors improve mood of men as well as women at mid-life}, volume={3}, number={2}, journal={Aroma-Chology Review}, author={Schiffman, S.S. and Sattely-Miller, E.A.}, year={1994}, pages={2, 9} }
 @inproceedings{schiffman_1994, place={Ames, IA}, title={Psychological effects of swine odor on humans}, booktitle={Proceedings of the International Round Table on Swine Odor Control}, publisher={Iowa State University}, author={Schiffman, S.}, year={1994}, pages={8–11} }
 @article{lucas_pearce_schiffman_1994, title={Reactivating appetite}, journal={Contemporary Long Term Care}, author={Lucas, C. and Pearce, B. and Schiffman, S.}, year={1994}, pages={54–55} }
 @inbook{schiffman_1994, place={México City}, title={Requerimientos de energía: conocimientos actuales y controversias (Energy requirements: present knowledge and controversies)}, booktitle={Nutrición clínica 1994: memorias de un Simposio Internacional}, publisher={Editorial Médica Panamericana}, author={Schiffman, S.S.}, editor={Arroyo, P. and Represas, J.Editors}, year={1994}, pages={43–58} }
 @article{lee_schiffman_pappas_1994, title={Role of neuropeptides in the regulation of feeding behavior: A review of cholecystokinin, bombesin, neuropeptide Y, and galanin}, volume={18}, ISSN={0149-7634}, url={http://dx.doi.org/10.1016/0149-7634(94)90045-0}, DOI={10.1016/0149-7634(94)90045-0}, abstractNote={The purpose of this report is to provide a review of four peptides (cholecystokinin, bombesin, neuropeptide Y, galanin) and their role in feeding behavior. Cholecystokinin (CCK) and bombesin (BBS) are considered satiety peptides, and neuropeptide Y (NPY) and galanin (GAL) have been proposed as appetite peptides. For the purposes of this review, satiety refers to the physiological cessation of feeding, and appetite refers to the drive to eat and exists in gradations.}, number={3}, journal={Neuroscience & Biobehavioral Reviews}, publisher={Elsevier BV}, author={Lee, Maggie C. and Schiffman, Susan S. and Pappas, Theodore N.}, year={1994}, month={Sep}, pages={313–323} }
 @inbook{schiffman_warwick_mackey_1994, place={Boca Raton, FL}, title={Sweetness and appetite in normal, overweight, and elderly persons}, booktitle={Appetite and body weight regulation. Sugar, fat, and macronutrient substitutes}, publisher={CRC Press}, author={Schiffman, S.S. and Warwick, Z.S. and Mackey, M.}, editor={Fernstrom, J. D. and Miller, G. D.Editors}, year={1994}, pages={99–112} }
 @article{schiffman_sattely-miller_graham_pecore_booth_carr_losee_1994, title={Synergism among binary mixtures of fourteen sweeteners}, volume={19}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Graham, B.G. and Pecore, S.D. and Booth, B.J. and Carr, B.T. and Losee, M.L.}, year={1994}, pages={547} }
 @article{graham_graham_bartlett_heald_schiffman_1994, title={Taste and smell function in HIV infection}, volume={19}, journal={Chemical Senses}, author={Graham, C.S. and Graham, B.G. and Bartlett, J.A. and Heald, A.E. and Schiffman, S.S.}, year={1994}, pages={477} }
 @article{schiffman_gatlin_frey_heiman_stagner_cooper_1994, title={Taste perception of bitter compounds in young and elderly persons: Relation to lipophilicity of bitter compounds}, volume={15}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/0197-4580(94)90057-4}, DOI={10.1016/0197-4580(94)90057-4}, abstractNote={Threshold and suprathreshold sensitivities to 13 bitter compounds were determined for 16 young adults (mean age = 27.4 years) and 18 elderly persons (mean age = 81.3 years). Half of the subjects in each age group were tasters of the bitter compound phenylthiocarbamide (PTC) and half were nontasters. Both detection and recognition thresholds, determined by a forced-choice ascending detection method, were elevated in older subjects; there were no significant differences in threshold values between tasters and nontasters of PTC. A strong relationship between bitter threshold values and the logarithm of the octanol/water partition coefficient was found for both young and elderly subjects. For young subjects, suprathreshold bitterness ratings were more intense for tasters of PTC compared with nontasters. Significant losses in suprathreshold sensitivity to bitter tastants with age were also found. However, unlike threshold sensitivity, no relationship was found between suprathreshold bitter taste intensity and lipophilicity.}, number={6}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Gatlin, Larry A. and Frey, Amy E. and Heiman, Shirley A. and Stagner, William C. and Cooper, David C.}, year={1994}, month={Nov}, pages={743–750} }
 @article{schiffman_sattely-miller_zimmerman_graham_erickson_1994, title={Taste perception of monosodium glutamate (MSG) in foods in young and elderly subjects}, volume={56}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(94)90194-5}, DOI={10.1016/0031-9384(94)90194-5}, abstractNote={The purpose of this study was to determine the concentrations at which young and elderly subjects were able to detect and recognize monosodium glutamate (MSG) and MSG with 0.5 mM inosine-5'-monophosphate (IMP) in various food media including meats, vegetables, and soups. The most preferred concentration levels of MSG and MSG (with IMP) in the foods were also determined. Detection thresholds for MSG (with IMP) in foods were elevated in elderly subjects compared with young subjects. The detection thresholds for elderly subjects for MSG with IMP in foods were an average of 2.8 times higher than the same detection thresholds for young subjects. The variability among subjects in the ability to detect MSG (with or without IMP) in every food was far greater than the variability found previously in water solutions, especially for young subjects. Adding 0.5 mM IMP to the MSG did not significantly affect detection thresholds in foods. However, preference scores of both young and elderly subjects were significantly higher for the MSG with IMP condition than the MSG alone condition for some foods. Optimally preferred concentration levels of MSG in foods tended to be lower than the level at which MSG is detected or recognized in the food but above the detection threshold for MSG in water. The mechanism by which MSG can be preferred at a subthreshold concentration in foods is not fully understood. One possibility is that MSG synthesizes with food chemicals and forms a new taste quality.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Sattely-Miller, Elizabeth A. and Zimmerman, Ingrid A. and Graham, Brevick G. and Erickson, Robert P.}, year={1994}, month={Aug}, pages={265–275} }
 @article{schiffman_1994, title={The effect of fragrance on the mood of woman at midlife}, volume={2}, number={1}, journal={Aroma-Chology Review}, author={Schiffman, S.}, year={1994}, pages={1, 5} }
 @article{schiffman_gatlin_sattely-miller_graham_heiman_stagner_erickson_1994, title={The effect of sweeteners on bitter taste in young and elderly subjects}, volume={35}, ISSN={0361-9230}, url={http://dx.doi.org/10.1016/0361-9230(94)90122-8}, DOI={10.1016/0361-9230(94)90122-8}, abstractNote={The purpose of this study was to quantify the degree of reduction in perceived bitterness by sweeteners at both threshold and suprathreshold concentrations of bitter compounds. Detection and recognition thresholds were determined for six bitter compounds (caffeine, denatonium benzoate, magnesium chloride, quinine hydrochloride, sucrose octaacetate, and urea) in the absence and presence of several suprathreshold concentrations of five sweeteners. The sweeteners were: sucrose, aspartame, sodium saccharin, mannitol, and sorbitol. Polycose was also tested along with the sweeteners. The degree to which bitter thresholds were affected by the addition of sweeteners was dependent on the chemical classification of the sweeteners and their concentrations. In general, the natural sweeteners, sucrose, mannitol, and sorbitol, were more effective than the noncaloric sweeteners, aspartame and sodium saccharin, in elevating the detection and recognition thresholds of the bitter compounds. A sweetness intensity approximating that of 6% sucrose (0.175 M sucrose) or greater was required to elevate thresholds. For elderly subjects, sweeteners did not significantly elevate thresholds for denatonium benzoate and sucrose octaacetate. The degree to which sorbitol and sucrose can decrease the perceived bitterness intensity of suprathreshold concentrations of the six bitter compounds was also determined. The concentrations of sweeteners and bitter compounds were selected to be of moderate to high subjective intensity. The levels of sweeteners used in the mixtures were: sucrose (none, 0.946 M, and 2.13 M) and sorbitol (none, 2.1 M, and 3.68 M). Both sweeteners significantly reduced the bitterness ratings of almost every concentration of the six bitter compounds. The greatest reductions in bitterness were 87.0% for 0.192 microM denatonium benzoate mixed with 2.13 M sucrose and 84.7% for 1.8 M urea mixed with 3.68 M sorbitol.}, number={3}, journal={Brain Research Bulletin}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Gatlin, Larry A. and Sattely-Miller, Elizabeth A. and Graham, Brevick G. and Heiman, Shirley A. and Stagner, William C. and Erickson, Robert P.}, year={1994}, month={Jan}, pages={189–204} }
 @inproceedings{schiffman_1994, place={London}, title={The role of taste and smell in appetite and satiety: impact of chemosensory changes due to aging and drug interactions}, booktitle={Nutrition in a sustainable environment: Proceedings of the XV International Congress of Nutrition: IUNS Adelaide}, publisher={Smith-Gordon}, author={Schiffman, S.S.}, editor={Wahlqvist, M. L. and Truswell, A. S. and Smith, R. and Nestel, P. J.Editors}, year={1994}, pages={728–731} }
 @inbook{schiffman_knecht_1993, place={New York}, title={Basic concepts and programs for multidimensional scaling}, booktitle={Flavor Measurement}, publisher={Marcel Dekker}, author={Schiffman, S.S. and Knecht, T.W.}, editor={Ho, C. T. and Manley, C. H.Editors}, year={1993}, pages={133–157} }
 @article{schiffman_gatlin_1993, title={Clinical Physiology of Taste and Smell}, volume={13}, ISSN={0199-9885 1545-4312}, url={http://dx.doi.org/10.1146/annurev.nu.13.070193.002201}, DOI={10.1146/annurev.nu.13.070193.002201}, abstractNote={INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 406 CLASSIFICATION OF CHEMOSENSORY DISORDERS . . . . . . . . . . . . . . . . . 406 ANATOMY AND PHYSIOLOGY OF TASTE AND SMELL . . . . . . . . . . . . . . . 407 Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 407 Smell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 408 TYPES OF CHEMOSENSORY LOSSES . . . . . . . . . . . . . . . . . . .. . . . . . . . 408 CLINICAL EVALUATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 409 Patient History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 409 Ph ys ical Examination . . . . .. . .. . . .. . . . . .. . . .. . . .. .. . . . . . . . . 409 P sychophysica/ Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 410 Medicallmaging " " " " " " " " " " " " " " " " " ." '" 410 DYSFUNCTIONS RESULTING FROM DRUGS . . . . . . . . . ..... . . .. . .. . 4 1 0 DYSFUNCTIONS ASSOCIATED WITH DISEASES . . . . . . . . . . . . . . . . . . . . 4 1 4 DYSFUNCTIONS ASSOCIATED WITH NORMAL AGING . . . . . . . . . . . . . . . 4 1 5 Taste: Threshold Losses . . . . . . . .. . . . . . .. .. . . . . . . . . . . . . . . . . . 4 1 6 Taste : Su prathreshold Losses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 1 7 Ta ste: Causes of Perceptual Losses . . . .. . .. . .. . . . . . . .. .. . . . . .. . . 4 1 7 Smell: Threshold Losses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 1 8 Smell: Su prathreshold Losses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 1 8 Smell: Causes o f Perceptual Losses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 420 DYSFUNCTIONS ASSOCIATED WITH ALZHEIMER'S DISEASE 421 DYSFUNCTIONS ASSOCIATED WITH ENVIRONMENTAL POLLUTION . . . . . 422 O ffensive Tastes and Odors Associated With Pollution . ........ ....... 422 Pollutants That Alter the Olfactory and Taste Systems . . . . . . . . . . . . . . . . . . 423 TREATMENT OR COMPENSATION FOR CHEMOSENSORY LOSSES . . . . . . . 423}, number={1}, journal={Annual Review of Nutrition}, publisher={Annual Reviews}, author={Schiffman, Susan S. and Gatlin, Carol A.}, year={1993}, month={Jul}, pages={405–436} }
 @article{schiffman_warwick_1993, title={Effect of flavor enhancement of foods for the elderly on nutritional status: Food intake, biochemical indices, and anthropometric measures}, volume={53}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(93)90224-4}, DOI={10.1016/0031-9384(93)90224-4}, abstractNote={The irreversible declines in taste and smell acuity that occur in many elderly persons can contribute to inadequate food intake and nutrition that are prevalent among the aged. Although chemosensory deficits cannot be reversed, previous studies have shown that the addition of intense flavors to foods can compensate for perceptual losses and improve food palatability and acceptance. In this study, the effect of sustained (3 week) flavor enhancement of typical institutional foods on the diet, health, and well being of 39 elderly (average age 84.6 SE 0.81 years) retirement-home residents was evaluated. For 3 weeks subjects ate an institutional diet (unenhanced). During another 3-week period, the same subjects ate identical foods to which intense flavors were added (enhanced). The 39 subjects were tested in two groups. For group 1 the unenhanced food period preceded the enhanced food period. For group 2, the order was reversed. Food intake was measured every weekday throughout the study, and the nutritional composition of the diet was analyzed. Biochemical measures of health status were obtained at the beginning of the study (baseline) and following both the unenhanced and enhanced periods. These measures included somatomedin-C/insulin-like growth factor I, transferrin, total T- and B-lymphocytes, and routine blood chemistries. Weight, height, midarm circumference, and triceps skinfold thickness were also measured. Handgrip strength and pinch strength were measured in group 1.(ABSTRACT TRUNCATED AT 250 WORDS)}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Warwick, Zoe S.}, year={1993}, month={Jan}, pages={395–402} }
 @article{schiffman_suggs_losee_1993, title={Effect of modulators of the adenylate cyclase system on sweet electrophysiological taste responses in gerbil}, volume={18}, journal={Chemical Senses}, author={Schiffman, S.S. and Suggs, M.S. and Losee, M.L.}, year={1993}, pages={623–624} }
 @article{schiffman_1993, title={Perception of taste and smell in elderly persons}, volume={33}, ISSN={1040-8398 1549-7852}, url={http://dx.doi.org/10.1080/10408399309527608}, DOI={10.1080/10408399309527608}, abstractNote={By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrements in the senses of taste and smell, can lead to inadequate intake, especially in the elderly sick. These losses result not only from anatomic changes that occur during normal aging but also from certain diseases, pharmacological and surgical interventions, radiation, and environmental pollutants. The design of foods for the elderly that could both compensate for these chemosensory losses and meet nutritional needs presents new challenges and opportunities for the food industry.}, number={1}, journal={Critical Reviews in Food Science and Nutrition}, publisher={Informa UK Limited}, author={Schiffman, Susan S.}, year={1993}, month={Jan}, pages={17–26} }
 @inbook{schiffman_erickson_1993, place={Boca Raton}, title={Psychophysics: insights into transduction mechanisms and neural coding}, booktitle={Mechanisms of Taste Transduction}, publisher={CRC Press}, author={Schiffman, S.S. and Erickson, R.P.}, editor={Simon, S. A. and Roper, S. D.Editors}, year={1993}, pages={395–424} }
 @inbook{schiffman_1993, place={London}, title={Sensory properties of food: their role in nutrition}, booktitle={Recent advances in clinical nutrition. III}, publisher={Smith-Gordon}, author={Schiffman, S.S.}, editor={Schlierf, G.Editor}, year={1993}, pages={67–81} }
 @article{lawson_schiffman_pappas_1993, title={Short-term oral sensory deprivation: Possible cause of binge eating in sham-feeding dogs}, volume={53}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(93)90386-t}, DOI={10.1016/0031-9384(93)90386-t}, abstractNote={Six mongrel dogs (18-20 kg) were prepared with gastric and esophageal fistulas. All dogs were studied under four experimental conditions. In conditions 1 and 3 the dogs were allowed to sham feed either a high-palatable or low-palatable meal on days 1-5 followed by a sham feed of a high-palatable or low-palatable meal on day 6. In conditions 2 and 4 the dogs were not sham fed (oral sensory deprived) on days 1-5 but were allowed to sham feed either a high-palatable or low-palatable meal on day 6. Total caloric requirement during each 6-day study was given by infusion of a liquid diet (Isocal) through the gastric fistula following the experiment. In condition 4, dogs deprived of oral sensation on days 1-5, significantly overconsumed their low-palatable meal on day 6. In condition 2, dogs deprived of oral sensation on days 1-5 also overconsumed their high-palatable meal on day 6, although this did not reach statistical significance. Dogs that received oral stimulation days 1-5 (conditions 1 and 3) did not overconsume their high- and low-palatable meals on day 6, suggesting that binge eating following short-term oral deprivation may be avoided if the diet provides adequate oral sensory stimulation. Body weights were well maintained throughout each study period and no changes were observed.}, number={6}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Lawson, D.Curtis and Schiffman, Susan S. and Pappas, Theodore N.}, year={1993}, month={Jun}, pages={1231–1234} }
 @article{schiffman_gatlin_1993, title={Sweeteners: State of knowledge review}, volume={17}, ISSN={0149-7634}, url={http://dx.doi.org/10.1016/s0149-7634(05)80015-6}, DOI={10.1016/s0149-7634(05)80015-6}, abstractNote={Sweeteners are widely used in the food and pharmaceutical industry. The purpose of this paper is to review our current knowledge of sweet taste from chemical, biochemical, electrophysiological, psychophysical, and psychological points of view. The most common sweetners likely to be used in food and pharmaceuticals will be examined in detail. First, the chemical structures of sweet compounds including saccharides, diterpene glycosides, polyols, amino acids, dipeptides, and other nonsugars will be discussed. Second, biochemical approaches to understanding sweetner receptors will be reviewed. Third, electrophysiological and behavioral approaches to understanding sweetner receptors will be discussed. Fourth, psychophysical studies in humans will be shown to be consistent with biochemical and neurophysiological data. In addition, the basic mechanisms of sweet taste revealed by psychophysical studies will be given, including the role of multiple receptor sites, hydrogen bonding, and sodium transport. Finally, the factors that affect preference for sweet taste including the psychological and physiological variables associated with sweet preference will be explored.}, number={3}, journal={Neuroscience & Biobehavioral Reviews}, publisher={Elsevier BV}, author={Schiffman, S.S. and Gatlin, C.A.}, year={1993}, month={Sep}, pages={313–345} }
 @article{schiffman_sattely-miller_graham_pecore_booth_losee_1993, title={Sweetness intensity ratings of binary mixtures of various sweeteners}, volume={18}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E. and Graham, B.G. and Pecore, S.D. and Booth, B.J. and Losee, M.L.}, year={1993}, pages={623} }
 @article{schiffman_graham_sattely-miller_welsh_1993, title={Taste and smell function in persons at risk for Alzheimer's disease}, volume={18}, journal={Chemical Senses}, author={Schiffman, S.S. and Graham, B.G. and Sattely-Miller, E. and Welsh, K.A.}, year={1993}, pages={622–623} }
 @article{warwick_hall_pappas_schiffman_1993, title={Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans}, volume={53}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(93)90153-7}, DOI={10.1016/0031-9384(93)90153-7}, abstractNote={The effects of meal sensory properties (tasty vs. bland) and nutrient composition [high-CHO (carbohydrate) vs. high-FAT] on hunger ratings, blood glucose and free fatty acids (FFA), taste perception, and subsequent food intake, were studied in human subjects. Aspartame and vanilla were used to augment meal palatability, yielding four isocaloric liquid meals: bland-FAT, tasty-FAT, bland-CHO, tasty-CHO. Normal-weight, nondieting young adults consumed each of the meals for breakfast on separate days. The main finding was that tasty versions of high-FAT and high-CHO meals were more satiating than nutritionally identical bland meals, as indicated by a greater decrease in hunger ratings following the tasty meals. Changes in blood glucose and FFA were related to meal nutrient composition, but not to meal sensory properties. High-CHO meals tended to be more satiating than high-FAT meals. Consumption of each of the meals produced a similar decrease in pleasantness ratings of food-related tastes. Intake of carbohydrates was significantly higher at a self-selected lunch 5.25 h following a tasty breakfast. These findings indicate that hunger is decreased to a greater extent by meals flavored with aspartame and vanilla relative to nutritionally identical, unflavored meals. The satiety-enhancing effect of oral stimulation was found for both high-FAT and high-CHO meals.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Warwick, Zoe S. and Hall, W.G. and Pappas, Theodore N. and Schiffman, Susan S.}, year={1993}, month={Mar}, pages={553–563} }
 @article{zuniga_davis_englehardt_miller_schiffrman_phillips_1993, title={Taste performance on the anterior human tongue varles with fungiform taste bud density}, volume={18}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/18.5.449}, DOI={10.1093/chemse/18.5.449}, abstractNote={This study demonstrated that individual diversities of taste sensitivity on the anterior tongue are due, in part, to variations in fungiform taste bud density. Citric acid solutions were delivered to a closed, spatially-matched (each test site was 43 mm2) flow chamber attached to the surface of the anterior tongue in 84 subjects. A two-alternative forced choice, modified staircase procedure was used to derive a detection threshold value for citric acid. The same session also included a visual analog rating procedure to scale the taste intensity judgement of five concentrations of citric acid. The taste buds within the chamber were distinguished by methylene blue stain and recorded by videomicroscopy. The sip-and-spit method was used to contrast the spatially-matched condition with whole mouth stimulation. We found that detection threshold values were inversely related to the number of fungiform taste buds, independent of gender or age. Whole-mouth threshold values determined for each subject were always well below the spatially-matched threshold values. In addition, the data demonstrated that subjects were able to scale the dynamic range of citric acid solutions. However, y-intercept approached zero intensity as the number of fungiform papillae decreased. The observed differences in citric acid sensitivity and fungiform taste bud density indicated that taste performance on the anterior tongue in humans varies, in part, with the number of taste buds.}, number={5}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Zuniga, John R. and Davis, Steve H. and Englehardt, Robert A. and Miller, Inglis J., Jr and Schiffrman, Susan S. and Phillips, Ceib}, year={1993}, pages={449–460} }
 @article{schiffman_sattely-miller_graham_warwick_pecore_booth_losee_1993, title={The effect of tannic acid on sweetness intensity ratings during the adaptation of sweet compounds}, volume={18}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E. and Graham, B.G. and Warwick, Z.S. and Pecore, S.D. and Booth, B.J. and Losee, M.L.}, year={1993}, pages={623} }
 @inbook{schiffman_1992, place={London}, title={Aging and the sense of smell: potential benefits of fragrance enhancement}, booktitle={Fragrance: the psychology and biology of perfume}, publisher={Elsevier Applied Science}, author={Schiffman, S.S.}, editor={Van Toller, S. and Dodd, G H.Editors}, year={1992}, pages={51–62} }
 @article{schiffman_suggs_simon_1992, title={Astringent compounds suppress taste responses in gerbil}, volume={595}, ISSN={0006-8993}, url={http://dx.doi.org/10.1016/0006-8993(92)91445-k}, DOI={10.1016/0006-8993(92)91445-k}, abstractNote={Astringent tastes are generally considered those that induce long-lasting puckering and drying sensations on the tongue and membranes of the oral cavity. Electrophysiological recordings were made here from the whole chorda tympani nerve in gerbil to understand the interactive effect of astringent-tasting molecules with a broad spectrum of tastants including mono- and divalent salts, bitter compounds, acids, and sweeteners. The astringent tasting compounds were tannic acid (24 mM at pH's 2.9 and 5.5), aluminum ammonium sulfate (30 mM), aluminum potassium sulfate (10 mM) and gallic acid (30 mM). Hydrochloric acid (1 mM, pH 2.9) was also tested to control for acidity, since aqueous solutions of astringent-tasting compounds are acidic. Adaptation of the tongue to tannic acid (24 mM) at both pH 2.9 and 5.5 markedly inhibited responses elicited by salts, acids, sweeteners, and bitter-tasting compounds. The degree of the inhibition at these two pH values is about the same which suggests that tannic acid itself (as opposed to acidity) may produce this inhibition. Chorda tympani responses to sweeteners were completely suppressed by tannic acid; responses to KCl, NH4Cl, and urea were the least suppressed. The aluminum salts also inhibited the chorda tympani responses to all stimuli tested. Gallic acid, which is weakly astringent, had minimal effects on the chorda tympani responses to the test compounds. These data suggest that both tannic acid and the aluminum salts inhibit a variety of transport pathways and receptors in taste cells for a broad spectrum of tastants. The inhibition of some of these pathways may contribute to the astringent taste sensation.}, number={1}, journal={Brain Research}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Simon, Sidney A.}, year={1992}, month={Nov}, pages={1–11} }
 @article{simon_hall_schiffman_1992, title={Astringent-tasting compounds alter ion transport across isolated canine lingual epithelia}, volume={43}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(92)90668-6}, DOI={10.1016/0091-3057(92)90668-6}, abstractNote={The effects of acid and astringent compounds on ion transport across isolated canine lingual epithelia were measured in an Ussing chamber. Lowering the pH from 7.4 to 3.2 decreases ion transport, as measured by the short-circuit current (Isc), when the dorsal surface of the tongue is bathed in 0.5 M NaCl and increases Isc when it is bathed in 0.05 M NaCl, tannic acid (0.1 M) inhibits Isc at both pH 3.2 and 7.4. At 0.05 M NaCl, pH 7.4 tannic acid also inhibits Isc. Thus, inhibition of Isc by tannic acid does not depend upon the pH, meaning that the reduction in transport arises from tannic acid. In the presence of NaCl (at both 0.05 and 0.5 M NaCl), 0.1 M AlK (SO4)2 or 0.1 M AlNH4(SO4)2 also inhibit Isc. For these salts, the decrease in Isc arises from the aluminum ion and not from K+, NH4+, or SO(4-)-. Other less astringent compounds (gallic and tartaric acids) had only slight effects on Isc. The main findings of this study are that both tannic acid and the aluminum salts inhibited ion transport, likely Na+ influx, via amiloride-inhibitable channels in isolated lingual epithelia. Inhibition of such Na+ channels may contribute to astringent taste.}, number={1}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Simon, S.A. and Hall, W.L. and Schiffman, S.S.}, year={1992}, month={Sep}, pages={271–283} }
 @article{muller_culberson_roy_ziegler_walters_kellogg_schiffman_warwick_1992, title={Carboxylic acid replacement structure-activity relationships in suosan type sweeteners. A sweet taste antagonist. 1}, volume={35}, ISSN={0022-2623 1520-4804}, url={http://dx.doi.org/10.1021/jm00088a008}, DOI={10.1021/jm00088a008}, abstractNote={N-(4-Cyanophenyl)-N'-(2-carboxyethyl)urea (2), an analogue of suosan [1,N-(4-nitrophenyl)-N'-(2-carboxyethyl)urea], is a known high-potency sweetener derived from beta-alanine. Sulfonic and phosphonic acid analogues of 2 were prepared to develop structure-activity relationships through modification of the carboxylic acid region of this family of sweeteners. Neither of the carboxylic acid replacements resulted in sweet analogues. However, we found that N-(4-cyanophenyl)-N'-[(sodiosulfo)methyl]urea (7) is an antagonist of the sweet taste response. The bitter taste response to caffeine, quinine, and naringin was also antagonized. Antagonist 7 was found to inhibit the sweet taste perception of a variety of sweeteners. Antagonist 7 had no effect on the sour or salty taste response.}, number={10}, journal={Journal of Medicinal Chemistry}, publisher={American Chemical Society (ACS)}, author={Muller, George W. and Culberson, J. Chris and Roy, Glenn and Ziegler, Jeanette and Walters, D. Eric and Kellogg, Michael S. and Schiffman, Susan S. and Warwick, Zoe S.}, year={1992}, month={May}, pages={1747–1751} }
 @article{schiffman_suggs_sostman_simon_1992, title={Chorda tympani and lingual nerve responses to astringent compounds in rodents}, volume={51}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(92)90203-e}, DOI={10.1016/0031-9384(92)90203-e}, abstractNote={A wide variety of compounds in foods and beverages produce astringent sensations when introduced into the oral cavity. There is controversy, however, whether "astringency," with its associated puckering and drying sensations, is a fundamental taste quality or is a tactile sensation. To address this issue, electrophysiological recordings were made from the gerbil chorda tympani nerve and the rat lingual nerve. The chorda tympani nerve transmits taste information from the anterior 2/3 of the tongue, whereas the lingual nerve transmits tactile, thermal and pain sensations from the anterior 2/3 of the tongue. The astringent compounds tested were: tannic acid, tartaric acid, gallic acid, aluminum ammonium sulfate and aluminum potassium sulfate. Tannic acid, tartaric acid, and gallic acids were tested at concentrations up to 120 mM over a pH range from approximately 2 to 6. The aluminum salts were tested at concentrations up to 160 mM only at low pH's. All compounds rapidly (and at lower concentrations, reversibly) stimulate the chorda tympani nerve in a concentration-dependent manner at all pH's tested. The rapidity and reversibility of the chorda tympani responses suggest that astringent-tasting compounds interact directly with taste cells rather than indirectly by precipitating salivary proteins. At pH 6, tannic acid, tartaric acid, and gallic acid all elicit robust chorda tympani responses, implying that the ionized forms of these compounds produce taste sensations. None of these compounds stimulate lingual nerves over the same concentration and pH ranges used in the chorda tympani experiments.(ABSTRACT TRUNCATED AT 250 WORDS)}, number={1}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Sostman, L. and Simon, Sidney A.}, year={1992}, month={Jan}, pages={55–63} }
 @article{schiffman_graham_vance_gaillard_warwick_erickson_1992, title={Detection thresholds for emulsified oils in young and elderly subjects}, volume={17}, journal={Chemical Senses}, author={Schiffman, S.S. and Graham, B.G. and Vance, A.R. and Gaillard, K. and Warwick, Z.S. and Erickson, R.P.}, year={1992}, pages={693} }
 @article{schiffman_nagle_1992, title={Effect of Environmental Pollutants on Taste and Smell}, volume={106}, ISSN={0194-5998 1097-6817}, url={http://dx.doi.org/10.1177/019459989210600613}, DOI={10.1177/019459989210600613}, abstractNote={Various man‐made and naturally occurring chemicals and substances can modify the chemosensory systems of animals and man. This article provides an overview of research studies that Investigate the Impact of pollution on taste and smell perception. Acute and chronic alterations in taste and olfaction are discussed for solvents, herbicides, fungicides, pesticides, disinfectants, germicides, soil fumigants, dyes, pharmaceuticals, textile wastes, smog, tobacco smoke, perfumes, flavors, plastics, synthetic rubber, and other Industrial substances. The mechanisms by which pollutants may cause physiologic and biologic changes are highlighted. Natural detoxification systems are discussed, as well as treatments for chemosensory deficits.}, number={6}, journal={Otolaryngology–Head and Neck Surgery}, publisher={Wiley}, author={Schiffman, Susan S. and Nagle, H. Troy}, year={1992}, month={Jun}, pages={693–700} }
 @article{warwick_schiffman_1992, title={Effect of meal sensory properties on post-prandial hunger and taste reactivity in human subjects}, volume={17}, journal={Chemical Senses}, author={Warwick, Z.S. and Schiffman, S.S.}, year={1992}, pages={716} }
 @inbook{schiffman_1992, place={New York}, series={Nestle nutrition workshop series}, title={Food acceptability and nutritional status: Considerations for the aging population in the 21st century}, booktitle={For a better nutrition in the 21st century}, publisher={Raven Press}, author={Schiffman, S.S.}, editor={Leathwood, P. and Horisberger, M. and James, W. P.  T.Editors}, year={1992}, pages={149–162}, collection={Nestle nutrition workshop series} }
 @misc{schiffman_1992, title={Olfaction in Aging and Medical Disorders}, ISBN={9781461276906 9781461228363}, url={http://dx.doi.org/10.1007/978-1-4612-2836-3_18}, DOI={10.1007/978-1-4612-2836-3_18}, journal={Science of Olfaction}, publisher={Springer New York}, author={Schiffman, Susan S.}, year={1992}, pages={500–525} }
 @article{schiffman_gatlin_graham_sattely-miller_heiman_stagner_1992, title={Perceived taste intensity of bitter compounds in mixtures with sucrose and sorbitol}, volume={17}, journal={Chemical Senses}, author={Schiffman, S.S. and Gatlin, L.A. and Graham, B.G. and Sattely-Miller, E.A. and Heiman, S.A. and Stagner, W.A.}, year={1992}, pages={693} }
 @article{warwick_schiffman_1992, title={Role of dietary fat in calorie intake and weight gain}, volume={16}, ISSN={0149-7634}, url={http://dx.doi.org/10.1016/s0149-7634(05)80198-8}, DOI={10.1016/s0149-7634(05)80198-8}, abstractNote={This paper reviews the literature on the role of dietary fat in calorie intake and body weight gain in humans and laboratory animals. An overview of 40 animal studies which compared growth on high-fat (HF) and high-carbohydrate (HC) solid/powdered diets indicated that the HF diet elicited greater weight gain in 33 out of 40 studies. Enhanced growth on the HF diet was often, but not exclusively, attributable to greater caloric intake. Additional evidence for the growth-enhancing effect of HF diets emerges from “diet option” and “supermarket” feeding studies in rats, and experimental and epidemiological studies in humans. Three principal factors that contribute to the different responses to HF and HC diets are (a) caloric density, (b) sensory properties and palatability, and (c) postabsorptive processing. It is concluded that both calorie intake and metabolic energy expenditure are biased towards weight gain when a HF diet is consumed, and that the high caloric density of high-fat diets plays a primary role in weight gain. Humans may be biologically predisposed to gain weight when a HF diet is consumed.}, number={4}, journal={Neuroscience & Biobehavioral Reviews}, publisher={Elsevier BV}, author={Warwick, Zoe S. and Schiffman, Susan S.}, year={1992}, month={Jan}, pages={585–596} }
 @article{schiffman_1992, title={Taste and smell: the effect of aging, disease states, and medications}, volume={Suppl 16B}, journal={Journal of Cellular Biochemistry}, author={Schiffman, S.S.}, year={1992}, pages={260} }
 @inbook{schiffman_warwick_1992, place={Baton Rouge}, series={Pennington Center Nutrition Series}, title={The biology of taste and food intake}, volume={2}, booktitle={The science of food regulation: Food intake, taste, nutrient partitioning, and energy expenditure}, publisher={Louisiana State University Press}, author={Schiffman, S.S. and Warwick, Z.S.}, editor={Bray, G. A. and Ryan, D. H.Editors}, year={1992}, pages={293–312}, collection={Pennington Center Nutrition Series} }
 @article{schiffman_1992, title={The five fragrance ages and stages of women: An update}, volume={9}, journal={Fragrance Forum}, author={Schiffman, S.S.}, year={1992}, pages={2, 8} }
 @article{schiffman_sattely-miller_zimmerman_graham_erickson_1992, title={Thresholds and preferences for monosodium glutamate (MSG) with and without inosine-5'-monophosphate (IMP) in foods for young and elderly subjects}, volume={17}, journal={Chemical Senses}, author={Schiffman, S.S. and Sattely-Miller, E.A. and Zimmerman, I.A. and Graham, B.G. and Erickson, R.P.}, year={1992}, pages={694} }
 @article{schiffman_warwick_1991, place={New York}, title={Changes in taste and smell over the lifespan: Effects on appetite and nutrition in the elderly}, volume={4}, journal={Chemical Senses}, publisher={Marcel Dekker}, author={Schiffman, S.S. and Warwick, Z.S.}, editor={Friedman, M. I. and Tordoff, M. G. and Kare, M. R.Editors}, year={1991}, pages={341–365} }
 @article{schiffman_simon_suggs_sostman_1991, title={Comparison of chorda tympani and trigeminal nerve responses to astringent compounds in rodents}, volume={16}, journal={Chemical Senses}, author={Schiffman, S.S. and Simon, S.A. and Suggs, M.S. and Sostman, A.L.}, year={1991}, pages={576} }
 @misc{dubois_walters_schiffman_warwick_booth_pecore_gibes_carr_brands_1991, title={Concentration—Response Relationships of Sweeteners}, ISBN={9780841219038 9780841213067}, ISSN={0097-6156 1947-5918}, url={http://dx.doi.org/10.1021/bk-1991-0450.ch020}, DOI={10.1021/bk-1991-0450.ch020}, abstractNote={Sweetness intensity ratings were made by a trained panel for a range of concentrations of nineteen sweeteners. Panelists were trained to make sweetness ratings relative to six sucrose standards (2%-16%). The shapes of the concentration-response plots were sweetener-dependent. Sugars and sugar alcohols yielded linear concentration-response relationships for intensities up to that of a 16% sucrose standard. Highpotency sweeteners including aspartame, acesulfame-K and alitame yielded hyperbolic concentration-response plots.}, journal={ACS Symposium Series}, publisher={American Chemical Society}, author={DuBois, Grant E. and Walters, D. Eric and Schiffman, Susan S. and Warwick, Zoe S. and Booth, Barbara J. and Pecore, Suzanne D. and Gibes, Kernon and Carr, B. Thomas and Brands, Linda M.}, year={1991}, month={Dec}, pages={261–276} }
 @article{dubois_schiffman_warwick_pecore_booth_walters_carr_gibes_brands_1991, title={Covariance of panelist stimulus concentration response functions regarding receptor multiplicity}, volume={16}, journal={Chemical Senses}, author={Dubois, G.E. and Schiffman, S.S. and Warwick, Z.S. and Pecore, S. and Booth, B. and Walters, D.E. and Carr, T. and Gibes, K. and Brands, L.}, year={1991}, pages={516} }
 @article{schiffman_crumbliss_warwick_1991, title={Detection thresholds of potassium salts are related to the molar conductivity of the anion}, volume={16}, journal={Chemical Senses}, author={Schiffman, S.S. and Crumbliss, A.L. and Warwick, Z.S.}, year={1991}, pages={574–575} }
 @inbook{schiffman_1991, place={New York}, title={Drugs influencing taste and smell perception}, booktitle={Smell and taste in health and disease}, publisher={Raven Press}, author={Schiffman, S.S.}, year={1991}, pages={845–850} }
 @article{warwick_schiffman_1991, title={Flavor-calorie relationships: Effect on weight gain in rats}, volume={50}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(91)90531-r}, DOI={10.1016/0031-9384(91)90531-r}, abstractNote={The effects of flavor variety, caloric density variety, and inconsistency of flavor-caloric density relationships on caloric intake and weight gain were studied in 36 young male rats. Lab chow was diluted with cellulose to produce three foods that differed in caloric density while having identical nutritional composition. High-density (HD) food contained 3.33 kcal/g; mid-density (MD) food contained 2.64 kcal/g; low-density (LD) food contained 2.06 kcal/g. These foods were flavored with nonnutritive powders and were used in four different feeding regimens. For 15 days, group FLAV ate MD with one of 3 flavors added daily in a 3-day rotation. Groups DENS and NOVEL rotated daily among LD, HD, and MD. One of three flavors was added to each food. For group DENS, LD always contained one flavor, MD always contained another flavor, and HD always contained the third flavor. For group NOVEL, flavor-density pairings were not consistent. A control group, CONT, ate only MD with a single flavor. Weight gain was greatest in group NOVEL. Neither density variety nor flavor variety alone enhanced weight gain relative to control. In a subsequent experiment, group NOVEL did not display a preference for a glucose-paired flavor. These results suggest that reduced orosensory control of energy balance induced by uncoupling of flavor-calorie relationships contributes to weight gain.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Warwick, Zoe S. and Schiffman, Susan S.}, year={1991}, month={Sep}, pages={465–470} }
 @article{schiffman_siebert_1991, title={New frontiers in fragrance use}, volume={106}, number={6}, journal={Cosmetics and Toiletries}, author={Schiffman, S.S. and Siebert, J.M.}, year={1991}, pages={39–45} }
 @inbook{schiffman_1991, place={New York}, series={Nestle nutrition workshop series}, title={Receptors and transduction mechanism for sweet taste: an overview}, booktitle={Sugars in nutrition}, publisher={Raven Press}, author={Schiffman, S.S.}, editor={Gracey, M. and Kretchmer, N and Rossi, E,Editors}, year={1991}, pages={55–67}, collection={Nestle nutrition workshop series} }
 @article{schiffman_simon_graham_1991, title={Regional differences in sensitivity to astringent compounds in the oral cavity of humans}, volume={16}, journal={Chemical Senses}, author={Schiffman, S.S. and Simon, S.A. and Graham, B.G.}, year={1991}, pages={575} }
 @article{schiffman_1991, title={Taste and smell losses with age}, volume={16}, number={2}, journal={Contemporary nutrition}, author={Schiffman, S.S.}, year={1991}, pages={1–2} }
 @inbook{schiffman_1991, place={New York}, title={Taste and smell perception in elderly persons}, booktitle={Nutrition research: Future directions and applications}, publisher={Raven Press}, author={Schiffman, S.S.}, editor={Fielding, J. E. and Frier, H. I.Editors}, year={1991}, pages={61–73} }
 @inbook{schiffman_1991, place={New York}, title={Taste and smell: their role in aging and obesity}, booktitle={Nutrition in the '90's: Current controversies and analysis}, publisher={Marcel Dekker}, author={Schiffman, S.S.}, editor={Gaull, G. E. and Kotsonis, F. N. and Mackey, M. A.Editors}, year={1991}, pages={51–61} }
 @article{schiffman_frey_luboski_foster_erickson_1991, title={Taste of glutamate salts in young and elderly subjects: Role of inosine 5′-monophosphate and ions}, volume={49}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(91)90193-r}, DOI={10.1016/0031-9384(91)90193-r}, abstractNote={Taste sensitivity to five glutamate salts (sodium glutamate, potassium glutamate, ammonium glutamate, calcium diglutamate, and magnesium diglutamate) were determined in sixteen young (mean age 25.58 years) and eighteen elderly (mean age 86.89 years) subjects. The effect of inosine 5'-monophosphate (IMP) and ions on taste perception of glutamate compounds was also investigated. The detection thresholds for glutamate salts were 5.04 times higher in elderly subjects than in young subjects; the recognition thresholds were 3.84 times higher. For young subjects, 0.1 mM IMP lowered detection and recognition thresholds for all 5 salts. A stronger concentration of IMP (1 mM) had this effect in both young and elderly groups. Elderly subjects perceived suprathreshold concentrations as less intense than young subjects. Chloride and acetate salts of sodium, potassium, and calcium reduced the detection and recognition thresholds of L-glutamic acid but had no effect sodium glutamate thresholds.}, number={5}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, S.S. and Frey, A.E. and Luboski, J.A. and Foster, M.A. and Erickson, R.P.}, year={1991}, month={May}, pages={843–854} }
 @article{schiffman_gatlin_suggs_heiman_stagner_erickson_1991, title={The effect of modulators of the adenylate cyclase system on taste responses in gerbil}, volume={16}, journal={Chemical Senses}, author={Schiffman, S.S. and Gatlin, L.A. and Suggs, M.S. and Heiman, S.A. and Stagner, W.C. and Erickson, R.P.}, year={1991}, pages={576} }
 @article{schiffman_gatlin_sattely_graham_heiman_stagner_erickson_1991, title={The effect of sweeteners on bitter taste thresholds}, volume={16}, journal={Chemical Senses}, author={Schiffman, S.S. and Gatlin, L.A. and Sattely, E.A. and Graham, B.G. and Heiman, S.A. and Stagner, W.C. and Erickson, R.P.}, year={1991}, pages={575} }
 @article{schiffman_clark_warwick_1990, title={Gustatory and olfactory dysfunction in dementia: Not specific to Alzheimer's disease}, volume={11}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/0197-4580(90)90023-s}, DOI={10.1016/0197-4580(90)90023-s}, abstractNote={Significant losses in the ability to detect the taste of glutamic acid and to recognize odorants were found in demented patients when compared with age-matched controls. These losses were not specific to patients with Alzheimer's disease (AD) but were also found in demented patients without AD. Detection thresholds for bitter-tasting quinine HCl were not higher in demented patients than in age-matched controls but were higher than thresholds in young subjects. These data suggest that losses in taste in demented patients may vary with the chemical structure of the tastant. The degree of loss in the ability to recognize odorants was greater in patients with a family history of senile dementia.}, number={6}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Clark, Christopher M. and Warwick, Zoe S.}, year={1990}, month={Nov}, pages={597–600} }
 @article{schiffman_suggs_cragoe_erickson_1990, title={Inhibition of taste responses to Na+ salts by epithelial Na+ channel blockers in gerbil}, volume={47}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(90)90108-g}, DOI={10.1016/0031-9384(90)90108-g}, abstractNote={The Na+ transport inhibitor amiloride blocks taste responses to NaCl by 60–70%. The purpose of the present study was to determine if greater inhibition could be achieved with three potent amiloride analogs that are specific for the epithelial Na+ channel: phenamil, 2′,4′-dimethylbenzamil, and 3′,4′-dichlorobenzamil. Application of phenamil (100 μM) to the anterior tongue blocked integrated responses to NaCl from the chorda tympani nerve by 98.04%, but had no significant effect on sucrose or NH4Cl. This finding suggests that the epithelial Na+ channel alone transduces the taste of NaCl in gerbil. The residual 30–40% of the response that is not blocked by amiloride can simply be explained by the fact that amiloride is less potent than phenamil. On average, 100 μM phenamil blocked responses to Na+ salts with a variety of anions by 94.2%; 100 μM 2′,4′-dimethylbenzamil, by 89.83%; and 100 μM 3′,4′-dichlorobenzamil, by 72.56%. Small residual responses to salts of glutamite and phosphate were not eliminated by the amiloride analogs; this suggests that other transduction mechanisms may account for a small portion of taste responses for these salts in the gerbil.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Suggs, Mark S. and Cragoe, Edward J., Jr. and Erickson, Robert P.}, year={1990}, month={Mar}, pages={455–459} }
 @article{schiffman_frey_warwick_1990, title={Nutritional assessment of elderly persons eating flavor enhanced foods}, volume={15}, journal={Chemical Senses}, author={Schiffman, S.S. and Frey, A.E. and Warwick, Z.S.}, year={1990}, pages={633} }
 @article{warwick_schiffman_1990, title={Preference for fat-rich foods is related to the level of fat in the rearing diet}, volume={15}, journal={Chemical Senses}, author={Warwick, Z.S. and Schiffman, S.S.}, year={1990}, pages={650–651} }
 @article{warwick_schiffman_anderson_1990, title={Relationship of dietary fat content to food preferences in young rats}, volume={48}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(90)90195-a}, DOI={10.1016/0031-9384(90)90195-a}, abstractNote={Weanling rats were fed either a high-fat (30% of calories) or a low-fat (10% of calories) diet for four weeks, after which fat preference was assessed using a choice paradigm. Fat preference was measured during 2-hour intake tests in which three peanut butter/peanut oil mixtures containing 0.50, 0.61, and 0.71 grams fat/gram were offered to each animal. Rats fed the high-fat (HF) diet preferred the highest-fat mixture and consumed more total fat during intake tests than animals fed the low-fat (LF) diet. Intake of NaCl and sucrose solutions was measured during separate intake tests. LF-fed rats drank more NaCl solution than HF-fed rats. Following these tests a subgroup of the LF-fed animals was fed the HF diet, and a subgroup of the HF-fed group was fed the LF diet for a further four weeks. Upon repetition of the intake tests, rats that had been fed the HF diet during the initial four weeks still preferred the highest-fat mixture.}, number={5}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Warwick, Zoe S. and Schiffman, Susan S. and Anderson, John J.B.}, year={1990}, month={Nov}, pages={581–586} }
 @article{warwick_schiffman_1990, title={Sensory evaluations of fat-sucrose and fat-salt mixtures: Relationship to age and weight status}, volume={48}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(90)90202-f}, DOI={10.1016/0031-9384(90)90202-f}, abstractNote={Young (mean age 22.4 years) and elderly (mean age 82.3 years) subjects tasted and rated a range of liquids containing between 0.5% and 36% dairy fat by weight. The liquids also contained either sucrose (0–20%) or NaCl (0–0.584%). Within each age group both normal weight and overweight subjects participated. The fat content in the mixtures was unrelated to pleasantness ratings for elderly subjects. The concentrations of both fat and sucrose in the mixtures determined the hedonic responses of young normal weight subjects. Overweight young subjects' hedonic responses were predominantly influenced by sucrose concentration. Fat content in dairy-salt mixtures was significantly related to pleasantness ratings by young subjects, but did not influence ratings by elderly subjects. These findings suggest that the elderly can significantly reduce dietary fat intake without sacrificing perceived pleasantness.}, number={5}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Warwick, Zoe S. and Schiffman, Susan S.}, year={1990}, month={Nov}, pages={633–636} }
 @article{erickson_priolo_warwick_schiffman_1990, title={Synthesis of tastes other than the ‘primaries’: implications for neural coding theories and the concept of ‘suppression’}, volume={15}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/15.5.495}, DOI={10.1093/chemse/15.5.495}, abstractNote={Journal Article Synthesis of tastes other than the ‘primaries’: implications for neural coding theories and the concept of ‘suppression’ Get access Robert P. Erickson, Robert P. Erickson Department of Psychology, Duke UniversityDurham, NC 27706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Christine V. Priolo, Christine V. Priolo Department of Psychology, Duke UniversityDurham, NC 27706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Zoe S. Warwick, Zoe S. Warwick Department of Psychology, Duke UniversityDurham, NC 27706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Susan S. Schiffman Susan S. Schiffman Department of Psychology, Duke UniversityDurham, NC 27706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Chemical Senses, Volume 15, Issue 5, November 1990, Pages 495–504, https://doi.org/10.1093/chemse/15.5.495 Published: 01 November 1990 Article history Received: 08 August 1989 Accepted: 16 July 1990 Published: 01 November 1990}, number={5}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Erickson, Robert P. and Priolo, Christine V. and Warwick, Zoe S. and Schiffman, Susan S.}, year={1990}, pages={495–504} }
 @article{schiffman_frey_suggs_cragoe_erickson_1990, title={The effect of amiloride analogs on taste responses in gerbil}, volume={47}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(90)90105-d}, DOI={10.1016/0031-9384(90)90105-d}, abstractNote={Amiloride analogs that were designed to inhibit three types of Na+ transport systems (the epithelial Na+ channel, the Na+/H+ antiporter, and the Na+/Ca++ exchanger) were applied to the tongue of the gerbil to determine their effects of electrophysiological taste responses to NaCl, CaCl2, sucrose, and glutamic acid. The pattern of responses from the chorda tympani nerve indicates that the taste of NaCl is almost totally accounted for by the epithelial Na+ channel. Phenamil, an amiloride analog which specifically blocks the epithelial Na+ channel at low concentrations, suppressed the taste responses to 0.03 M NaCl by 97%. The pattern of responses also indicates that the Na+/H+ antiporter and the Na+/Ca2+ exchanger do not mediate salt taste in the gerbil. None of the amiloride analogs blocked taste responses to CaCl2, sucrose, or glutamic acid. It is concluded that the salty taste of NaCl in the gerbil is almost totally mediated by the epithelial Na+ channel, and the kinetics of this channel are identical to amiloride-sensitive sodium channels in other systems.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S and Frey, Amy E and Suggs, Mark S and Cragoe, Edward J, Jr. and Erickson, Robert P}, year={1990}, month={Mar}, pages={435–441} }
 @article{powers_schiffman_lawson_pappas_taylor_1990, title={The effect of taste on gastric and pancreatic responses in dogs}, volume={47}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(90)90387-j}, DOI={10.1016/0031-9384(90)90387-j}, abstractNote={Six mongrel dogs with gastric and esophageal fistulas (n = 4) or with gastric and pancreatic fistulas (n = 2) were studied to determine the role of taste on gastric and pancreatic secretion. Stimulation of the back of the throat with a range of tastants produced gastric acid, bicarbonate, protein, and pancreatic polypeptide levels that were statistically equivalent to those produced with stimulation of the entire tongue. This suggests that the vagus nerve is the primary mediator of the cephalic phase response to tastants. There were marked individual differences among dogs in the responses to the ten tastants that were tested. On average, monosodium glutamate and seltzer, which mongrel dogs do not normally encounter in their diets, produced lower gastric acid secretion and pancreatic polypeptide release than sweet, sour, salty, bitter, and meaty tastes. The gastric acid secreted by the dogs with esophageal fistulas in response to tastes was only one-half as large as levels previously reported for sight/smell of food and only one sixth as large as those obtained with sham feeding.}, number={6}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Powers, Mary A. and Schiffman, Susan S. and Lawson, D.Curtis and Pappas, Theodore N. and Taylor, Ian L.}, year={1990}, month={Jun}, pages={1295–1297} }
 @book{schiffman_scobey_1990, place={Boston}, title={The flavor set-point weight-loss cookbook}, publisher={Little, Brown and Company}, author={Schiffman, S.S. and Scobey, J.}, year={1990} }
 @article{schiffman_1990, title={The role of sodium and potassium transport pathways in taste transduction: an overview}, volume={15}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/15.1.129}, DOI={10.1093/chemse/15.1.129}, abstractNote={Article de synthese a propos du role des cations, de l'AMP cyclique, de la cascade enzymatique intracellulaire et des canaux ioniques dans les mecanismes de transduction des informations gustatives}, number={1}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan S.}, year={1990}, pages={129–135} }
 @article{schiffman_crumbliss_warwick_graham_1990, title={Thresholds for sodium salts in young and elderly human subjects: correlation with molar conductivity of anion}, volume={15}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/15.6.671}, DOI={10.1093/chemse/15.6.671}, abstractNote={Taste detection thresholds in humans for eight out of ten sodium salts studied arc linearly correlated with molar conductivity values at infinite dilution of their anions. Thus, detection thresholds for these salts appear to be determineted by the charge mobihty of the anion. Age-related losses in detection threshold are greatest for salts with anions having the greatest molar conductivity.}, number={6}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan S. and Crumbliss, Alvin L. and Warwick, Zoe S. and Graham, Brevick G.}, year={1990}, pages={671–678} }
 @article{schiffman_1989, title={Adverse reactions to aspartame}, volume={41}, journal={Journal of Applied Nutrition}, author={Schiffman, S.S.}, year={1989}, pages={40} }
 @article{schiffman_1989, title={Aspartame and Headache: No Association Found in Clinical Study}, volume={9}, ISSN={0333-1024 1468-2982}, url={http://dx.doi.org/10.1177/0333102489009s1056}, DOI={10.1177/0333102489009s1056}, abstractNote={Aspartame, a dipeptide of aspartic acid and the methyl ester of phenylalanine, is an intense sweetener which is approximately 200 times sweeter than sucrose. While international regulatory approval has been given to aspartame based on scientific review, anecdotal cases of adverse health symptoms have been reported by some users. The Centers for Disease Control in the U.S. concluded that only "focused" studies can fully investigate these complaints.(l)}, number={10_suppl}, journal={Cephalalgia}, publisher={SAGE Publications}, author={Schiffman, Susan}, year={1989}, month={Oct}, pages={101–102} }
 @article{schiffman_1989, title={Bitter taste}, volume={23}, journal={Journal of the American Medical Association}, author={Schiffman, S.S.}, year={1989}, pages={3347} }
 @article{powers_schiffman_lawson_pappas_taylor_1989, title={Cephalic phase of gastric acid secretion in dogs: Impact of smell, sight, memory, and taste}, volume={4}, journal={Digestive Diseases and Sciences}, author={Powers, M.A. and Schiffman, S.S. and Lawson, D.C. and Pappas, T.N. and Taylor, I.L.}, year={1989}, pages={984} }
 @article{schiffman_warwick_1989, title={Changes in taste and smell over the life span; their effect on appetite and nutrition in the elderly}, volume={12}, ISSN={0195-6663}, url={http://dx.doi.org/10.1016/0195-6663(89)90087-1}, DOI={10.1016/0195-6663(89)90087-1}, number={1}, journal={Appetite}, publisher={Elsevier BV}, author={Schiffman, S.S. and Warwick, Z.S.}, year={1989}, month={Feb}, pages={77} }
 @article{schiffman_crumbliss_warwick_1989, title={Detection thresholds of sodium salts are related to molar conductivity of the anion}, volume={14}, journal={Chemical Senses}, author={Schiffman, S.S. and Crumbliss, A.L. and Warwick, Z.S.}, year={1989}, pages={742–743} }
 @article{warwick_costanzo_gill_schiffman_1989, title={Eating Restraint, Presentation Order, and Time of Day Are Related to Sweet Taste Preferences}, volume={575}, ISSN={0077-8923 1749-6632}, url={http://dx.doi.org/10.1111/j.1749-6632.1989.tb53305.x}, DOI={10.1111/j.1749-6632.1989.tb53305.x}, abstractNote={Forty-eight college-age females completed the Restraint Scale.’ Subjects who scored 14 or less were classified as “low restraint” (LR), while subjects who scored 15 or higher were classified as “high restraint” (HR). Twenty-five subjects participated in morning testing; fifteen were LR (mean score = 9.9 SD = 3.4) and ten were HR (mean score = 18.4 SD = 2.5). Twenty-three additional subjects were tested in the evening; this group consisted of eleven LR (mean score = 9.9 SD = 3.0) and twelve HR (mean score = 18 SD = 2.5).}, number={1}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Warwick, Zoe S. and Costanzo, Philip R. and Gill, James M. and Schiffman, Susan S.}, year={1989}, month={Dec}, pages={588–591} }
 @article{schiffman_warwick_1989, title={Preferences among three potassium supplements in elderly patients}, journal={Consultant Pharmacist}, author={Schiffman, S.S. and Warwick, Z.S.}, year={1989}, pages={640–642} }
 @article{erickson_warwick_schiffman_1989, title={Taste mixtures can lead to syntheses of new 'non-basic' tastes, or suppression}, volume={14}, journal={Chemical Senses}, author={Erickson, R.P. and Warwick, Z.S. and Schiffman, S.S.}, year={1989}, pages={744–745} }
 @article{schiffman_rascoe_garcia_1989, title={The effects of age and race on thresholds and magnitude estimates of edible gums}, volume={14}, journal={Chemical Senses}, author={Schiffman, S.S. and Rascoe, D. and Garcia, R.A.}, year={1989}, pages={743} }
 @article{costanzo_schiffman_1989, title={Thinness—Not obesity—Has a genetic component}, volume={13}, ISSN={0149-7634}, url={http://dx.doi.org/10.1016/s0149-7634(89)80052-1}, DOI={10.1016/s0149-7634(89)80052-1}, abstractNote={The body mass of adoptees was compared with the body mass of both biologic and adoptive parents using data from the Danish Adoption Register. Chi-square analyses revealed that biologic heritability is small and is confined to thin, not obese body mass. It is probable that the inheritance of thin body mass constitutes a mild protective factor that mitigates against development of obesity caused by environmental factors.}, number={1}, journal={Neuroscience & Biobehavioral Reviews}, publisher={Elsevier BV}, author={Costanzo, Philip R. and Schiffman, Susan S.}, year={1989}, month={Mar}, pages={55–58} }
 @article{schiffman_warwick_1989, title={Use of Flavor-Amplified Foods to Improve Nutritional Status in Elderly Persons}, volume={561}, ISSN={0077-8923 1749-6632}, url={http://dx.doi.org/10.1111/j.1749-6632.1989.tb20988.x}, DOI={10.1111/j.1749-6632.1989.tb20988.x}, abstractNote={Impairment of taste and smell perception can lead to decreased food intake in the elderly. The losses in chemosensory functioning can result from normal aging, disease state, drugs, and environmental pollutants. Experimental investigations are underway to develop practical taste enhancers. Clinical studies suggest that the addition of odors to foods to compensate for diminished chemosensory functioning is often helpful in increasing intake of nutrient-dense foods in older persons.}, number={1}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Schiffman, Susan S. and Warwick, Zoe S.}, year={1989}, month={Jun}, pages={267–276} }
 @article{schiffman_simon_gill_erickson_1988, title={4-aminopyridine and BaCl2 block taste responses to KCl in rat}, volume={13}, journal={Chemical Senses}, author={Schiffman, S. S. and Simon, S. A. and Gill, J. M. II and Erickson, R. P.}, year={1988}, pages={733–734} }
 @article{schiffman_1988, title={A psychology of food: More than a matter of taste. Book review}, volume={12}, journal={Food Technology}, author={Schiffman, S.S.}, year={1988}, pages={151} }
 @article{warwick_gill_schiffman_1988, title={Age-related changes in hedonic and intensity ratings of dairy-sucrose and dairy-salt mixtures}, volume={13}, journal={Chemical Senses}, author={Warwick, Z. S. and Gill, J. M., II and Schiffman, S. S.}, year={1988}, pages={744–745} }
 @article{schiffman_1988, title={Aspartame and Headache}, volume={28}, ISSN={0017-8748 1526-4610}, url={http://dx.doi.org/10.1111/j.1526-4610.1988.hed2805369_3.x}, DOI={10.1111/j.1526-4610.1988.hed2805369_3.x}, abstractNote={Aspartame and Headache Susan S. Schiffman Ph.D., Susan S. Schiffman Ph.D. Professor of Medical Psychology Department of Psychiatry Duke University Medical Center Durham, N.C. 27710Search for more papers by this author Susan S. Schiffman Ph.D., Susan S. Schiffman Ph.D. Professor of Medical Psychology Department of Psychiatry Duke University Medical Center Durham, N.C. 27710Search for more papers by this author First published: June 1988 https://doi.org/10.1111/j.1526-4610.1988.hed2805369_3.xCitations: 4AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume28, Issue5June 1988Pages 370-370 RelatedInformation}, number={5}, journal={Headache: The Journal of Head and Face Pain}, publisher={Wiley}, author={Schiffman, Susan S.}, year={1988}, month={Jun}, pages={370–370} }
 @article{schiffman_buckley_sampson_massey_baraniuk_follett_warwick_1988, title={Aspartame and Headache}, volume={318}, ISSN={0028-4793 1533-4406}, url={http://dx.doi.org/10.1056/nejm198805053181812}, DOI={10.1056/nejm198805053181812}, number={18}, journal={New England Journal of Medicine}, publisher={Massachusetts Medical Society}, author={Schiffman, S.S. and Buckley, C.E. and Sampson, H.A. and Massey, E.W. and Baraniuk, J.N. and Follett, J.V. and Warwick, Z.S.}, year={1988}, month={May}, pages={1200–1202} }
 @inbook{schiffman_1988, place={Boca Raton}, title={Basic concepts of multidimensional scaling}, volume={2}, booktitle={Applied sensory analyses of foods}, publisher={CRC Press}, author={Schiffman, S.S.}, editor={Moskowitz, H. R.Editor}, year={1988}, pages={3–33} }
 @article{gill_erickson_schiffman_1988, title={Calcium chloride depresses specific tastes in rat}, volume={13}, journal={Chemical Senses}, author={Gill, J. M., II and Erickson, R. P. and Schiffman, S. S.}, year={1988}, pages={691–692} }
 @article{schiffman_1988, title={Dysgeusia and Anosmia: Etiology and Possible Treatment}, volume={259}, ISSN={0098-7484}, url={http://dx.doi.org/10.1001/jama.1988.03720150069042}, DOI={10.1001/jama.1988.03720150069042}, abstractNote={Our website uses cookies to enhance your experience. By continuing to use our site, or clicking "Continue," you are agreeing to our Cookie Policy | Continue}, number={15}, journal={JAMA: The Journal of the American Medical Association}, publisher={American Medical Association (AMA)}, author={Schiffman, S.S.}, year={1988}, month={Apr}, pages={2295} }
 @article{schiffman_warwick_1988, title={Flavor enhancement of foods for the elderly can reverse anorexia}, volume={9}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/s0197-4580(88)80009-5}, DOI={10.1016/s0197-4580(88)80009-5}, abstractNote={Impairment of the senses of taste and smell is one of the major factors contributing to anorexia in the elderly. Anorexia often remits when foods are amplified by additional odor to compensate for diminished chemosensory functioning.}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Warwick, Zoe S.}, year={1988}, month={Jan}, pages={24–26} }
 @article{schiffman_warwick_1988, title={Impairment of taste and smell in the elderly}, volume={2}, number={3}, journal={Directions in Applied Nutrition}, author={Schiffman, S.S. and Warwick, Z.S.}, year={1988}, pages={1–2, 7–8} }
 @article{schiffman_1988, title={Neurobiology of taste and smell. Book review}, volume={41}, number={11}, journal={Food Technology}, author={Schiffman, S.S.}, year={1988}, pages={136} }
 @article{schiffman_1988, title={Taste Transduction and Modulation}, volume={3}, ISSN={1548-9213 1548-9221}, url={http://dx.doi.org/10.1152/physiologyonline.1988.3.3.109}, DOI={10.1152/physiologyonline.1988.3.3.109}, abstractNote={ The application to the tongue of agents that interact with taste cells can tell us a great deal about transduction mechanisms that mediate taste. Separate pathways for Na+ and K+ appear to be part of the transduction mechanisms for the tastes of sodium and potassium salts. Caffeine and other methyl xanthines can potentiate certain tastes;this enhancement may involve the interaction of caffeine with an adenosine receptor. There is also evidence for glutamate and inosine receptors in addition to multiple receptors for sweet and bitter tastes. }, number={3}, journal={Physiology}, publisher={American Physiological Society}, author={Schiffman, SS}, year={1988}, month={Jun}, pages={109–112} }
 @article{simon_robb_schiffman_1988, title={Transport pathways in rat lingual epithelium}, volume={29}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(88)90154-2}, DOI={10.1016/0091-3057(88)90154-2}, abstractNote={Measurements of ion transport across isolated lingual epithelium of rat were correlated with electrophysiological recordings from taste nerves. At hyperosmotic concentrations of NaCl, sodium ions enter the mucosal membrane of the isolated epithelium partially through an amiloride-inhibitable pathway and exit the serosal membrane through a Na+-K+-ATPase. At hyposmotic concentrations of KCl, potassium ions enter the mucosal membrane through a K+ pathway that is inhibited by 4-aminopyridine and exit at the serosal membrane through a K+ pathway that is inhibited by BaCl2. The inhibition of sodium transport by amiloride and potassium transport by 4-aminopyridine is consistent with previously published electrophysiological recordings from the chorda tympani nerve bundle (CT) and recordings from nucleus of the solitary tract (NST) obtained here. The responses to NaCl are greater than the responses to KCl at equimolar concentrations over the entire concentration range both in epithelial and neural measurements. At hyposmotic concentrations of NaCl the epithelial responses include inward sodium and outward chloride components. Isolated rat tongue is only slightly stimulated by D-glucose or sucrose as are the CT and NTS responses. These data suggest that events in taste transduction can be understood, in part, by measuring the epithelial responses of isolated rat tongue.}, number={2}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Simon, Sidney A. and Robb, Randy and Schiffman, Susan S.}, year={1988}, month={Feb}, pages={257–267} }
 @article{schiffman_1987, title={Approaches to restoring the pleasure of taste and smell}, volume={38}, number={2}, journal={Journal of the Society of Cosmetic Chemistry}, author={Schiffman, S.S.}, year={1987}, pages={142–143} }
 @article{schiffman_buckley_sampson_massey_baraniuk_follett_warwick_1987, title={Aspartame and Susceptibility to Headache}, volume={317}, ISSN={0028-4793 1533-4406}, url={http://dx.doi.org/10.1056/nejm198711053171903}, DOI={10.1056/nejm198711053171903}, abstractNote={We performed a double-blind crossover trial of challenges with 30 mg of aspartame per kilogram of body weight or placebo in 40 subjects who reported having headaches repeatedly after consuming products containing aspartame. The incidence rate of headache after aspartame (35 percent) was not significantly different from that after placebo (45 percent) (P less than 0.50). No serious reactions were observed, and the incidence of symptoms other than headache following aspartame was also equivalent to that after placebo. No treatment-related effects were detected in vital signs, blood pressure, or plasma concentrations of cortisol, insulin, glucagon, histamine, epinephrine, or norepinephrine. Most of the subjects were well educated and overweight and had a family or personal history of allergic reactions. The subjects who had headaches had lower plasma concentrations of norepinephrine (P less than 0.0002) and epinephrine (P less than 0.02) just before the development of headache. We conclude that in this population, aspartame is no more likely to produce headache than placebo.}, number={19}, journal={New England Journal of Medicine}, publisher={Massachusetts Medical Society}, author={Schiffman, Susan S. and Buckley, C. Edward, III and Sampson, H.A. and Massey, E.W. and Baraniuk, J.N. and Follett, J.V. and Warwick, Z.S.}, year={1987}, month={Nov}, pages={1181–1185} }
 @article{schiffman_simon_gill_beeker_1987, title={Bretylium Tosylate Enhances Salt Taste via Amiloride-Sensitive Pathway}, volume={510}, ISSN={0077-8923 1749-6632}, url={http://dx.doi.org/10.1111/j.1749-6632.1987.tb43632.x}, DOI={10.1111/j.1749-6632.1987.tb43632.x}, abstractNote={Bretylium tosylate (BT) is an antifibrillary drug that has been shown to increase sodium transport through amiloride-sensitive pathways in frog skin.’,* Amiloridesensitive sodium pathways have recently been found to mediate certain components of taste in both humans and rodents. Application of amiloride to the dorsal surface of the tongue diminished the taste of NaCl, LiCl, and sweeteners in humans;’ reduced electrophysiological gustatory responses to NaCl and LiCl in rats and gerbils;’.’ and blocked increases in short-circuit current across rat and canine lingual epithelium induced by NaCI, LiCI, and sugars.’.6.8-’’ The purpose of the experiments reported here was to determine ( 1 ) if BT amplifies amiloride-sensitive components of taste (i.e., NaCl, LiCl, and sweeteners) and (2) if it does indeed amplify taste, does the enhancement involve an increase in epithelial transport similar to that observed in frog skin? In order to determine the effect of BT on taste, three types of experiments were performed (see Schiffman et a1.12). These included human psychophysical taste measurements, electrophysiological gustatory recordings in rats, and electrical measurements from isolated canine lingual epithelium. In the human experiments, half of the tongue was adapted to a drug (BT alone, BT and amiloride applied simultaneously, or amiloride alone). The other half of the tongue was adapted to a water control. A standard stimulus (0.2 M NaCI) dissolved in deionized water was applied to the drugtreated side of the tongue. Test stimuli were applied simultaneously to the nondrug side, and the concentrations were adjusted to match the perceived intensity of the standard. The results at pH 6.3 are shown in FIGURE 1. The striped bar represents the 0.2 M NaCl standard applied to the drug-treated side of the tongue. The white bar indicates the concentration perceived to match the standard. It can be seen that the 1 mM BT alone enhanced the perceived taste of 0.2 M NaCl by 33.5%. When amiloride (0.01 mM, 0.1 M, or 1 mM) was applied simultaneously with BT, the enhancement was reduced or eliminated. The presence of BT protected against the reduction in the perceived intensity of NaCl by amiloride applied alone. Both the multiunit and single-unit recordings from the NTS (nucleus tractus}, number={1 Olfaction and}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Schiffman, Susan S. and Simon, Sidney A. and Gill, James M. and Beeker, Timothy G.}, year={1987}, month={Nov}, pages={584–586} }
 @article{schiffman_1987, title={Diagnosis and treatment of smell and taste disorders}, volume={146}, journal={Western Journal of Medicine}, author={Schiffman, S.S.}, year={1987}, pages={471–473} }
 @article{schiffman_sugarman_jakinovich_paikin_crofton_1987, title={Inhibition of sweet taste in humans by methyl 4,6-dichloro-4,6-dideoxy-α-<i>D</i>-galactopyranoside}, volume={12}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/12.1.71}, DOI={10.1093/chemse/12.1.71}, abstractNote={The glycoside methyl 4,6-dichloro–4,6-dideoxy-α-D-galactopyranoside, an inhibitor of electrophysiological responses to sweet taste in gerbils, was also found to suppress the perceived intensities of various sweeteners in human psychophysical experiments. In contrast, this compound did not suppress the salty and sour tastes in either species.}, number={1}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan S. and Sugarman, Dorothy and Jakinovich, William, Jr and Paikin, Amy and Crofton, Valerie}, year={1987}, pages={71–76} }
 @article{schiffman_1987, title={Inosine-5'-monophosphate and inosine enhance some sweet tastes}, volume={12}, journal={Chemical Senses}, author={Schiffman, S.S.}, year={1987}, pages={694} }
 @inbook{schiffman_1987, place={London}, title={Natural and artificial sweeteners}, booktitle={Food and health: Issues and directions}, publisher={John Libbey}, author={Schiffman, S.S.}, editor={Wahlqvist, M. L. and King, R. W. F. and McNeil, J.J. and Sewell, R.Editors}, year={1987}, pages={42–48} }
 @inbook{schiffman_gill_1987, place={New York}, title={Psychophysical and neurophysiological taste responses to glutamate and purinergic compounds}, booktitle={Umami: A basic taste}, publisher={Marcel Dekker}, author={Schiffman, S.S. and Gill, J.M.}, editor={Kawamura, Y. and Kare, M. R.Editors}, year={1987}, pages={271–288} }
 @article{schiffman_1987, title={Recent developments in taste enhancement}, volume={41}, number={6}, journal={Food Technology}, author={Schiffman, S.S.}, year={1987}, pages={72–73, 124} }
 @inbook{schiffman_1987, place={New York}, edition={second}, title={Smell}, booktitle={Encyclopedia of aging}, publisher={Springer}, author={Schiffman, S.S.}, editor={Maddox, G.L.Editor}, year={1987}, pages={618–619} }
 @inbook{schiffman_1987, place={Hampton, VA}, title={Taste and smell: Models for biosensors}, booktitle={Advanced Technologies for CB Detection: A Symposium Proceedings}, publisher={A. Deepak Publishing}, author={Schiffman, S.S.}, editor={Deepak, A. and MacKay, R. A.Editors}, year={1987}, pages={153–158} }
 @inbook{schiffman_1987, place={London}, title={The role of taste and smell in nutrition: Effects of aging, disease state, and drugs}, booktitle={Food and health: Issues and directions}, publisher={John Libbey}, author={Schiffman, S.S.}, editor={Wahlqvist, M. L. and King, R. W. F. and McNeil, J. J. and Sewell, R.Editors}, year={1987}, pages={85–91} }
 @inbook{schiffman_1986, place={New York}, title={Age-related changes in taste and smell and their possible causes}, booktitle={Clinical measurement of taste and smell}, publisher={Macmillan}, author={Schiffman, S.S.}, year={1986}, pages={326–342} }
 @article{schiffman_simon_gill_beeker_1986, title={Bretylium tosylate enhances salt taste}, volume={36}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(86)90490-7}, DOI={10.1016/0031-9384(86)90490-7}, abstractNote={Bretylium tosylate (BT), an antifibrillary drug, was found to potentiate the taste of NaCl and LiCl in both humans and rats. Application of 1 mM BT (pH 6.3) to the human tongue statistically potentiated the taste of 0.2 M NaCl and 0.2 M LiCl by 33.5% and 12.5% respectively. Electrophysiological taste responses from nucleus tractus solitarius (NTS) in rat for both hyposmotic and hyperosmotic concentrations of NaCl and 0.1 M LiCl were also increased by 30 to 40% after application of 1 mM BT. This potentiation induced by BT was reduced by amiloride in both humans and rats. Furthermore, amiloride became ineffective in inhibiting taste responses to NaCl in the presence of BT.}, number={6}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Simon, Sidney A. and Gill, James M. and Beeker, Timothy G.}, year={1986}, month={Jan}, pages={1129–1137} }
 @article{schiffman_simon_gill_beeker_1986, title={Bretylium tosylate enhances salt taste}, volume={11}, journal={Chemical Senses}, author={Schiffman, S.S. and Simon, S.A. and Gill, J.M. and Beeker, T.G.}, year={1986}, pages={656} }
 @article{schiffman_diaz_beeker_1986, title={Caffeine intensities taste of certain sweeteners: Role of adenosine receptor}, volume={24}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(86)90536-8}, DOI={10.1016/0091-3057(86)90536-8}, abstractNote={Caffeine, a potent antagonist of adenosine receptors, potentiates the taste of some but not all sweeteners. It significantly enhances the taste of acesulfam-K, neohesperidin dihydrochalcone, d-tryptophan, thaumatin, stevioside, and sodium saccharin. Adenosine reverses the enhancement. Caffeine has no effect on aspartame, sucrose, fructose, and calcium cyclamate. These results suggest that the inhibitory A1 adenosine receptor plays an important local role in modulating the taste intensity of certain sweeteners and that several transduction mechanisms mediate sweet taste.}, number={3}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, S.S. and Diaz, C. and Beeker, T.G.}, year={1986}, month={Mar}, pages={429–432} }
 @article{schiffman_1986, title={Comprehensive smell testing over the lifespan}, volume={2}, journal={Fragrance Forum}, author={Schiffman, S.S.}, year={1986}, pages={7} }
 @inbook{schiffman_beeker_1986, place={Amsterdam}, title={Multidimensional scaling and its interpretation}, booktitle={Statistical procedures in food research}, publisher={Elsevier}, author={Schiffman, S.S. and Beeker, T.G.}, editor={Piggott, J. R.Editor}, year={1986} }
 @article{schiffman_1986, title={Recent findings about taste: Important implications for dieters}, volume={31}, journal={Cereal Foods World}, author={Schiffman, S.S.}, year={1986}, pages={300–302} }
 @article{schiffman_1986, title={Recent insights into the mechanisms of taste transduction and modulation}, volume={21}, ISSN={0308-8146}, url={http://dx.doi.org/10.1016/0308-8146(86)90062-2}, DOI={10.1016/0308-8146(86)90062-2}, abstractNote={An amiloride-sensitive transport system is involved in the taste perception of sodium and lithium salts, as well as sweeteners. Taste can be modulated by purinergic compounds such as inosine monophosphate (IMP), as well as antagonists of adenosine, specifically, methyl xanthines. Kainic acid selectively reduced the taste responses to glutamic acid which suggests that the taste of glutamate is not mediated by the identical receptor population as the so-called ‘primary tastes’.}, number={4}, journal={Food Chemistry}, publisher={Elsevier BV}, author={Schiffman, Susan S.}, year={1986}, month={Jan}, pages={259–281} }
 @misc{schiffman_1986, title={Taste, Olfaction, and the Central Nervous System. A Festschrift in Honor of Carl Pfaffmann.</i>Donald W. Pfaff}, volume={61}, ISSN={0033-5770 1539-7718}, url={http://dx.doi.org/10.1086/414850}, DOI={10.1086/414850}, abstractNote={Previous articleNext article No AccessNew Biological BooksTaste, Olfaction, and the Central Nervous System. A Festschrift in Honor of Carl Pfaffmann. Donald W. Pfaff Susan B. SchiffmanSusan B. Schiffman Search for more articles by this author PDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by The Quarterly Review of Biology Volume 61, Number 1Mar., 1986 Published in association with Stony Brook University Article DOIhttps://doi.org/10.1086/414850 Copyright 1986 Stony Brook Foundation, Inc.PDF download Crossref reports no articles citing this article.}, number={1}, journal={The Quarterly Review of Biology}, publisher={University of Chicago Press}, author={Schiffman, Susan B.}, year={1986}, month={Mar}, pages={142–142} }
 @misc{schiffman_hopfinger_mazur_1986, title={The Search for Receptors That Mediate Sweetness}, url={http://dx.doi.org/10.1016/b978-0-12-185204-7.50014-3}, DOI={10.1016/b978-0-12-185204-7.50014-3}, abstractNote={This chapter provides an overview of the present knowledge of the receptors that mediate sweet taste. It emphasizes that no sweet receptor has ever been isolated nor are the physicochemical properties of molecules necessary to initiate a sweet sensation well understood. The most prominent theory to date is that a pair of simultaneous hydrogen bonds separated by approximately 3 Å is a necessary condition for sweetness. The investigations that shed light on the nature of sweet receptors derive from a range of disciplines including organic chemistry, biochemistry, neurophysiology, psychology, biophysics, and medicinal chemistry. The chapter discusses the following topics—(1) the chemical structure of sweeteners; (2) biochemical approaches to understanding sweet receptors; (3) the electrophysiological and behavioral approaches in animals; (4) the psychophysical studies in humans including data implicating sodium transport and adenosine receptors in sweet taste; and (5) computer-assisted molecular design—a new approach to design sweeteners.}, journal={The Receptors}, publisher={Elsevier}, author={Schiffman, Susan S. and Hopfinger, Anton J. and Mazur, Robert H.}, year={1986}, pages={315–377} }
 @article{schiffman_1986, title={The nose as a port of entry for aluminosilicates and other pollutants: possible role in Alzheimer's disease}, volume={7}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/0197-4580(86)90127-2}, DOI={10.1016/0197-4580(86)90127-2}, abstractNote={Considerably more research is necessary to evaluate the possible role of aluminosilicates in the brain pathology of Alzheimer's disease. In addition to aluminosilicates, many other environmental pollutants exist which could be equally responsible for the neurodegeneration and olfactory deficits reviewed by Dr. Roberts. Animal studies could be very useful in determining which chemicals might actually invade the CNS through the nose and produce the pattern of neurodegeneration characteristic of Alzheimer's. Finally, flavor amplifiers may help compensate for the olfactory deficits in Alzheimer's patients, thus improving their nutritional condition and quality of life until an effective treatment for the disease is found.}, number={6}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, Susan S.}, year={1986}, month={Nov}, pages={576–578} }
 @inproceedings{schiffman_1986, place={Washington, DC}, title={The role of flavors in treating patients with feeding problems}, booktitle={Proceedings of the 10th International Congress of Essential Oils, Fragrances, and Flavors}, author={Schiffman, S.S.}, year={1986}, pages={47–50} }
 @inbook{schiffman_1986, place={Philadelphia}, title={The salient sensory losses with age}, booktitle={Aspects of aging. Unit II. Physiological Issues Report Number 3}, publisher={Smith, Kline, and French}, author={Schiffman, S.S.}, editor={Busse, E. W.,Editor}, year={1986} }
 @article{schiffman_1986, title={The use of flavor to enhance efficacy of reducing diets}, volume={21}, journal={Hospital Practice}, author={Schiffman, S.S.}, year={1986}, pages={44H, K, N, P, R} }
 @article{schiffman_gill_beeker_diaz_1985, title={Caffeine selectively enhances taste: Role of adenosine receptor}, volume={10}, journal={Chemical Senses}, author={Schiffman, S.S. and Gill, J.M., II and Beeker, T.G. and Diaz, C.}, year={1985}, pages={457} }
 @article{schiffman_gill_diaz_1985, title={Methyl xanthines enhance taste: Evidence for modulation of taste by adenosine receptor}, volume={22}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(85)90377-6}, DOI={10.1016/0091-3057(85)90377-6}, abstractNote={The methyl xanthines (MX), theophylline, caffeine, and theobromine, are potent antagonists of adenosine receptors. Adaptation of the human tongue to methyl xanthines at concentrations ranging from 10(-5) M to 10(-2) M was found to potentiate taste. The artificial sweetener acesulfam-K, which has a bitter component, was potentiated the most by MX, i.e., approximately 100%. This increase in perceived intensity for acesulfam-K occurred at 10(-5) M MX, a concentration known to inhibit adenosine receptors but below that required to inhibit phosphodiesterase. Increasing the concentration of MX as high as 10(-2) M did not increase the degree of enhancement appreciably. Taste enhancement was found for NaCl and quinine hydrochloride as well. When 10(-5) M adenosine was added to the MX, the potentiation was reversed. The human results were confirmed by animal studies in which single unit extracellular recordings were made from the nucleus of the solitary tract. These results suggest that the inhibitory A1 adenosine receptor plays an important local role in taste perception.}, number={2}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Gill, James M. and Diaz, Cymantha}, year={1985}, month={Feb}, pages={195–203} }
 @article{schiffman_crofton_beeker_1985, title={Sensory evaluation of soft drinks with various sweeteners}, volume={34}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(85)90198-2}, DOI={10.1016/0031-9384(85)90198-2}, abstractNote={Forty subjects participated in each of two experiments in which both lemon-line and cola-flavored beverages containing one of six sweeteners--sucrose, sodium saccharin, aspartame, acesulfam-K, and two calcium cyclamate/sodium saccharin blends (10:1 and 3.5:1)--were evaluated on similarity and adjective scales. The similarity data suggest that drinks containing sucrose and aspartame cannot be discriminated from one another in either a lemon-line or cola medium in this experimental design. Sucrose and aspartame were also statistically equivalent on every adjective scale for both lemon-line and cola drinks. On both similarity judgments and adjective scales, acesulfam-K and sodium saccharin were most different from sucrose. The calcium cyclamate/sodium saccharin blends tended to be less similar than aspartame but not as different from sucrose as the acesulfam-K or sodium saccharin sweetened beverages.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Crofton, Valerie A. and Beeker, Timothy G.}, year={1985}, month={Mar}, pages={369–377} }
 @inbook{schiffman_covey_1984, place={New York}, title={Changes in taste and smell with age: Nutritional aspects}, booktitle={Nutrition in gerontology}, publisher={Raven Press}, author={Schiffman, S.S. and Covey, E.}, editor={Ordy, J. M. and Harman, D. and Alfin-Slater, R.Editors}, year={1984}, pages={43–64} }
 @inbook{schiffman_1984, place={Boca Raton, FL}, title={Comparison of Taste Properties of Aspartame with Other Sweeteners}, url={http://dx.doi.org/10.1201/9781003065289-13}, DOI={10.1201/9781003065289-13}, abstractNote={This chapter provides an overview of the taste properties of aspartame and to compare them with other sweeteners. The potency of aspartame relative to sucrose depends on the delivery system and concentrations used. In general, however, its relative potency at moderate sweetness intensity is 150 to 200 times that of sucrose. Traditional theories of taste have presumed that there are four primary tastes: sweet, sour, salty, and bitter; all other taste sensations were held to be combinations of these four. Aspartame is the artificial sweetener found to taste most similar to sugars. Sweeteners with long aftertastes such as monellin, thaumatin, and neohesperidin dihydrochalcone were perceived to deviate the most. Nonhomogeneous variability in human sensitivity found in the intensity-matching experiments, as well as threshold measurements for a range of compounds varying in chemical structure, suggests that there are several sweet receptor types.}, booktitle={Aspartame}, publisher={CRC Press}, author={Schiffman, Susan S.}, year={1984}, pages={207–246} }
 @article{schiffman_toller_1984, title={Mapping fragrances}, volume={1}, number={2}, journal={Fragrance Forum}, author={Schiffman, S.S. and Toller, C.}, year={1984}, pages={7} }
 @misc{schiffman_1984, title={Mathematical Approaches for Quantitative Design of Odorants and Tastants}, ISBN={9780841208612 9780841210899}, ISSN={0097-6156 1947-5918}, url={http://dx.doi.org/10.1021/bk-1984-0261.ch004}, DOI={10.1021/bk-1984-0261.ch004}, abstractNote={Odor and taste quality can be mapped by multidimensional scaling (MDS) techniques. Physicochemical parameters can be related to these maps by a variety of mathematical methods including multiple regression, canonical correlation, and partial least squares. These approaches to studying QSAR (quantitative structure-activity relationships) in the chemical senses, along with procedures developed by the pharmaceutical industry, may ultimately be useful in designing flavor compounds by computer.}, journal={ACS Symposium Series}, publisher={American Chemical Society}, author={Schiffman, Susan S.}, year={1984}, month={Aug}, pages={33–50} }
 @article{schiffman_1984, title={Sweet sensation: How sweet is it?}, journal={Runner's World}, author={Schiffman, S.S.}, year={1984}, month={Feb}, pages={44} }
 @article{schiffman_lockhead_maes_1983, title={Amiloride reduces the taste intensity of Na+ and Li+ salts and sweeteners.}, volume={80}, ISSN={0027-8424 1091-6490}, url={http://dx.doi.org/10.1073/pnas.80.19.6136}, DOI={10.1073/pnas.80.19.6136}, abstractNote={The diuretic amiloride, a potent inhibitor of sodium transport in a variety of epithelial systems, was applied to the human tongue. Application of amiloride reduced the taste intensity of sodium and lithium salts and of sweeteners ranging widely in chemical structure. The sweeteners included saccharides, glycosides, dipeptides, proteins, and amino acids. Amiloride did not affect perception of potassium or calcium salts, bitter and sour tastes, or amino acids without a sweet or salty component. These findings were supported by neurophysiological studies in rat, which showed that amiloride diminished the NaCl response relative to KCl. The results are consistent with the position that an amiloride-sensitive transport mechanism is involved in taste perception of sodium and lithium salts and of sweeteners.}, number={19}, journal={Proceedings of the National Academy of Sciences}, publisher={Proceedings of the National Academy of Sciences}, author={Schiffman, S S and Lockhead, E and Maes, F W}, year={1983}, month={Oct}, pages={6136–6140} }
 @article{schiffman_1983, title={Future design of flavour molecules by computer}, volume={3}, journal={Chemistry and Industry}, author={Schiffman, S.S.}, year={1983}, pages={39–42} }
 @inbook{schiffman_lockhead_1983, place={London}, title={Individual differences scaling of taste and smell}, booktitle={Food research and data analysis}, publisher={Applied Science}, author={Schiffman, S.S. and Lockhead, G.R.}, editor={Martens, H. and Russwurm, H., Jr.Editors}, year={1983}, pages={271–303} }
 @article{schiffman_1983, title={Taste and Smell in Disease}, volume={309}, ISSN={0028-4793 1533-4406}, url={http://dx.doi.org/10.1056/nejm198310273091718}, DOI={10.1056/nejm198310273091718}, number={17}, journal={New England Journal of Medicine}, publisher={Massachusetts Medical Society}, author={Schiffman, S.S.}, year={1983}, month={Oct}, pages={1062–1063} }
 @article{epstein_schiffman_1983, title={Taste and Smell in Disease}, volume={308}, ISSN={0028-4793 1533-4406}, url={http://dx.doi.org/10.1056/nejm198305263082107}, DOI={10.1056/nejm198305263082107}, abstractNote={A RECENT report to the National Advisory Neurological and Communicative Disorders and Stroke Council (1979) estimated that approximately 2 million American adults have disorders of taste and smell. For 1975 and 1976 combined, a chemosensory problem was the major presenting symptom in approximately 435,000 visits to a physician's office.1 In spite of the prevalence of chemosensory dysfunctions, medical textbooks provide little information on how to evaluate or treat them. Chronic disorders of taste and smell have been largely neglected because they are seldom fatal and, unlike deficiencies in sight or hearing, are not considered serious handicaps. In addition, they are . . .}, number={21}, journal={New England Journal of Medicine}, publisher={Massachusetts Medical Society}, author={Epstein, Franklin H. and Schiffman, Susan S.}, year={1983}, month={May}, pages={1275–1279} }
 @article{schiffman_clark_gagnon_1982, title={Influence of chirality of amino acids on the growth of perceived taste intensity with concentration}, volume={28}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(82)90140-8}, DOI={10.1016/0031-9384(82)90140-8}, abstractNote={Amino acids have markedly different taste properties depending upon their chirality and the structure of their side chains. They can modify the taste quality of foods in which they are found naturally or to which they are added depending on their concentrations. In this study, the influence of chirality of amino acids on the growth in perceived taste intensity with concentration was examined. Serial dilutions of 19 D-amino acids were presented to young subjects who indicated the relative intensities of the dilutions using the magnitude estimation procedure. The slopes of the psychophysical functions for 13 of the 19 D-amino acids which related log concentration and log perceived intensity were greater than the slopes for L-amino acids that have been reported in a previous study. The ratio (average slope D-amino acids)/(average slope L-amino acids) was found to be 1.21. The ratio of the slopes for individual enantiomers bears some relationship to taste quality. No conclusive relationships between the slopes of the psychophysical functions were found with chemical structure of thresholds, however. Implications for receptor mechanisms and nutrition are discussed.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Clark, Thomas B., III and Gagnon, Jean}, year={1982}, month={Mar}, pages={457–465} }
 @article{huber_holbrook_schiffman_1982, title={Situational psychophysics and the vending-machine problem}, volume={58}, journal={Journal of Retailing}, author={Huber, J. and Holbrook, M.B. and Schiffman, S.}, year={1982}, pages={82–94} }
 @misc{schiffman_1981, title={Characterization of Odor Quality Utilizing Multidimensional Scaling Techniques}, ISBN={9780841206076 9780841207714}, ISSN={0097-6156 1947-5918}, url={http://dx.doi.org/10.1021/bk-1981-0148.ch001}, DOI={10.1021/bk-1981-0148.ch001}, abstractNote={Research in olfaction has been impeded by a lack of knowlege concerning the physicochemical properties of molecules which lead to specific olfactory qualities. A diverse range of theories exists which have related quality with physicochemical properties. Factors such as molecular size and shape (1,2), low energy molecular vibrations (3), molecular cross-section and desorption from a lipid-water interface into water (4), proton, electron, and apolar factors (5,6), profile functional groups (7,8), gas chromatographic factors (9), and interactions of the weak chemical type (10) have all been implicated as variables related to olfactory quality. Although research investigating each of these factors has deepened our knowledge of the relationships between odor quality and relevant physicochemical parameters, a strictly predictive model has yet to be achieved. In the absence of the knowledge of the organizing principles underlying quality, a technique called "multidimensional scaling" has proven to be a useful means for studying the organization}, journal={ACS Symposium Series}, publisher={AMERICAN CHEMICAL SOCIETY}, author={Schiffman, Susan S.}, year={1981}, month={Mar}, pages={1–21} }
 @article{schiffman_sennewald_gagnon_1981, title={Comparison of taste qualities and thresholds of D- and L-amino acids☆}, volume={27}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(81)90298-5}, DOI={10.1016/0031-9384(81)90298-5}, abstractNote={The traditional generalization concerning the influence of chirality on the taste of amino acids, i.e. that L-forms are bitter or tasteless and D-forms are sweet, must be amended on the basis of the data presented here. For example, some enantiomer pairs such as L- and D-serine and L- and D-alanine exhibit similar sweet qualities. Other enantiomer pairs taste quite different from one another, such as L-proline which has a sweet component and D-proline which is bitter. The rank order of the threshold values for the D-forms tends to parallel those for the L-forms; the rank order correlation (Spearman's rho) is 0.87. However, several statistically significant threshold changes were found. Two amino acids with aromatic side chains, tryptophan and phenylalanine, have greatly reduced thresholds in the D-form while asparagine and aspartic acid, along with proline, have considerably higher thresholds in the D-form. In general, it was found that whenever a marked taste difference exists, there is a trend toward a relatively large difference in threshold values between the enantiomers. It was not found, however, that a large difference in threshold was always accompanied by a significant quality difference, or that the particular taste quality of either of the pair was a predictor of the magnitude of the threshold ratio or of which of the two forms had the highest threshold.}, number={1}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, S and Sennewald, K and Gagnon, J}, year={1981}, month={Jul}, pages={51–59} }
 @book{schiffman_reynolds_young_1981, place={New York}, title={Introduction to multidimensional scaling: Theory, methods, and applications}, publisher={Academic Press}, author={Schiffman, S.S. and Reynolds, M.L. and Young, F.W.}, year={1981} }
 @article{schiffman_lindley_clark_makino_1981, title={Molecular mechanism of sweet taste: Relationship of hydrogen bonding to taste sensitivity for both young and elderly}, volume={2}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/0197-4580(81)90018-x}, DOI={10.1016/0197-4580(81)90018-x}, abstractNote={Taste detection thresholds for 11 sweeteners varying widely in chemical structure were determined for young and elderly subjects. The rank orders of the thresholds for young and elderly were highly correlated (Spearman's rho=0.976) although the thresholds were 2.72 times higher on the average for the elderly when compared with the young. This decreased sensitivity was statistically highly significant, p=0.000266. Sweeteners with the lowest detection thresholds tended to have the greatest number of units (AH-B systems) capable of intermolecular hydrogen bonding. In addition, use of the method of magnitude estimation with 10 sweeteners revealed that the elderly perceived less growth in intensity with increasing concentration than young subjects. The slopes of the psychophysical functions relating concentration and perceived intensity were flatter in all cases for elderly subjects; the mean ratio, slope(young)/slope(elderly), was 2.06. The largest relative decline in slope was found for those stimuli with the greatest number of possible AH-B types, suggesting that the possibilities for concerted intermolecular hydrogen bonding may decline with age. If the elderly compensate for their diminished taste acuity with increased consumption, they may constitute a population with higher than average risk of any adverse dose-related biological effects of artificial sweeteners.}, number={3}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Lindley, Michael G. and Clark, Thomas B. and Makino, Clint}, year={1981}, month={Sep}, pages={173–185} }
 @inbook{schiffman_1981, place={Essex}, title={Multidimensional concepts in sweetness evaluation}, booktitle={Nutritive sweeteners}, publisher={Applied Science}, author={Schiffman, S.S.}, editor={Birch, G. G.Editor}, year={1981}, pages={287–310} }
 @article{schiffman_1981, title={Multiple receptor sites mediate sweetness: Evidence from cross adaptation}, volume={15}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(81)90266-5}, DOI={10.1016/0091-3057(81)90266-5}, abstractNote={The method of cross adaptation was implemented to determine whether only one type of receptor site mediates the perception of sweetness, or whether more than one such type exists. Fourteen stimuli, seven artificial sweeteners varying widely in chemical structure as well as seven sugars, were cross adapted with one another. When a sugar was employed as the adapting stimulus, a consistent reduction in the intensity of the test solution's sweetness was found. However, the result of the cross adaptation when the adapting stimulus was an artificial sweetener was unpredictable; it led not only to a reduction but, in some cases, to an enhancement or no change in the test solution's intensity, depending on its identity. In previous investigations, enhancements have been explained through the existence of a water taste. Since this explanation is insufficient to account for the enhancement effects found in this study, it appears that cross adaptation does not always occur between sweet-tasting compounds. For this reason, it is concluded that more than one receptor mechanism may be responsible for the perception of the sweet quality.}, number={3}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, S}, year={1981}, month={Sep}, pages={377–388} }
 @article{schiffman_leffingwell_1981, title={Perception of odors of simple pyrazines by young and elderly subjects: A multidimensional analysis}, volume={14}, ISSN={0091-3057}, url={http://dx.doi.org/10.1016/0091-3057(81)90362-2}, DOI={10.1016/0091-3057(81)90362-2}, abstractNote={Ten simple stimuli from the heterocyclic class of nitrogen chemicals known as pyrazines were arranged in a three-dimensional space by INDSCAL using similarity judgments by 12 young and 11 elderly subjects as input. Odor quality at two intensity levels, moderate and strong, was examined. At both concentrations, pyrazines with the highest intrinsic polarity were arranged separate from unsubstituted pyrazines as well as alkyl pyrazines with a single alkyl moiety or any substitution pattern wherein alkyl groups are geometrically opposite. Use of the pattern recognition procedure ADAPT in conjunction with PREFMAP and canonical correlation procedures pointed to the relationship of three variables to olfactory quality: (1) the presence of oxygen atoms, (2) the environment associated with a substructure of the pyrazines and (3) stimulus concentration. Six of the elderly subjects showed a possible loss in the ability to discriminate among the pyrazines at the moderate intensity level.}, number={6}, journal={Pharmacology Biochemistry and Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Leffingwell, John C.}, year={1981}, month={Jun}, pages={787–798} }
 @misc{schiffman_1980, title={Contribution of the Anion to the Taste Quality of Sodium Salts}, url={http://dx.doi.org/10.1016/b978-0-12-397750-2.50015-x}, DOI={10.1016/b978-0-12-397750-2.50015-x}, journal={Biological and Behavioral Aspects of Salt Intake}, publisher={Elsevier}, author={Schiffman, Susan S.}, year={1980}, pages={99–111} }
 @book{blackburn_schiffman_1980, place={Cambridge}, title={Faculty retirement at the COFHE Institutions: An analysis of the impact of age 70 mandatory retirement and options for institutional response}, publisher={Consortium on Financing Higher Education}, author={Blackburn, J.O. and Schiffman, S.}, year={1980} }
 @article{schiffman_clark_1980, title={Magnitude estimates of amino acids for young and elderly subjects☆☆☆}, volume={1}, ISSN={0197-4580}, url={http://dx.doi.org/10.1016/0197-4580(80)90028-7}, DOI={10.1016/0197-4580(80)90028-7}, abstractNote={Serial dilutions of twenty-three amino acids were presented to young and elderly subjects who rated the relative intensities of the dilutions using the magnitude estimation procedure. In each case the slope of the psychophysical function relating concentration and perceived intensity was flatter for the elderly subjects: the mean ratio (slope (young)/slope (elderly)) was 2.55. This result could be due to an age-related decline in gustatory apparatus or associated central areas as well as memory loss and decline in performance often found in the elderly. No conclusive relationships between the slopes of the psychophysical functions were found with chemical structure, taste quality, or solubility.}, number={1}, journal={Neurobiology of Aging}, publisher={Elsevier BV}, author={Schiffman, S and Clark, T}, year={1980}, pages={81–91} }
 @inbook{schiffman_1980, place={London}, title={Magnitude estimation of amino acids for young and elderly subjects}, booktitle={Olfaction and taste VII}, publisher={IRL Press}, author={Schiffman, S.}, editor={van der Starre, H.Editor}, year={1980}, pages={379–383} }
 @article{southwick_schiffman_1980, title={Odor quality of pyridyl ketones}, volume={5}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/5.4.343}, DOI={10.1093/chemse/5.4.343}, abstractNote={Journal Article Odor quality of pyridyl ketones Get access Everett Southwick, Everett Southwick Liggett and Myers Tobacco CompanyDurham, NC 27702, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Susan S. Schiffman Susan S. Schiffman Department of Psychiatry, Duke Medical CenterDurham, NC 27710, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar Chemical Senses, Volume 5, Issue 4, 1980, Pages 343–357, https://doi.org/10.1093/chemse/5.4.343 Published: 01 October 1980 Article history Received: 15 June 1980 Revision received: 18 September 1980 Accepted: 28 September 1980 Published: 01 October 1980}, number={4}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Southwick, Everett and Schiffman, Susan S.}, year={1980}, pages={343–357} }
 @article{schiffman_erickson_1980, title={The issue of primary tastes versus a taste continuum}, volume={4}, ISSN={0149-7634}, url={http://dx.doi.org/10.1016/0149-7634(80)90009-3}, DOI={10.1016/0149-7634(80)90009-3}, abstractNote={The concept of four primary tastes has been used to direct research and organize data in gustation. The attractive simplicity of this formulation has directed attention away from critical examinations of its validity. The present article shows that arguments used to support the concept of four tastes are equivocal. It is also suggested that the data are more consistent with the hypothesis that gustatory data have a more continuous organization which includes the familial primary four. Data are considered at the stimulus, receptor, neural, and psychophysical levels.}, number={2}, journal={Neuroscience & Biobehavioral Reviews}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Erickson, Robert P.}, year={1980}, month={Jun}, pages={109–117} }
 @article{schiffman_mcelroy_erickson_1980, title={The range of taste quality of sodium salts}, volume={24}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(80)90077-3}, DOI={10.1016/0031-9384(80)90077-3}, abstractNote={Thirteen sodium salts as well as sucrose (sweet), citric acid, (sour), and quinine HCl (bitter) standards were arranged in a three-dimensional space by the multidimensional scaling procedure, ALSCAL. The arrangements for salts equated in perceived intensity to 0.15 M NaCl, as well as salts presented at 0.2 M Na+, regardless of perceived intensities, revealed that the anion contributes significantly to the overall taste quality of sodium salts. The arrangements were quite stable over the 12 subjects tested. In addition, the anion can reduce the salty aspects of the sensation of sodium salts. The taste range of sodium salts equated for temperature, texture, and viscosity extends beyond the closed system defined by the four so-called primary tastes: salty, sweet, sour, and bitter.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Mcelroy, Ann E. and Erickson, Robert P.}, year={1980}, month={Feb}, pages={217–224} }
 @inbook{schiffman_orlandi_erickson_1979, place={New York}, series={Aging}, title={Changes in taste and smell with age: Biological aspects}, booktitle={Sensory systems and communication in the elderly}, publisher={Raven Press}, author={Schiffman, S. and Orlandi, M. and Erickson, R.P.}, editor={Ordy, J. M. and Brizzee, K.Editors}, year={1979}, pages={246–268}, collection={Aging} }
 @inbook{schiffman_1979, place={New York}, series={Aging}, title={Changes in taste and smell with age: Psychophysical aspects}, booktitle={Sensory systems and communication in the elderly}, publisher={Raven Press}, author={Schiffman, S.}, editor={Ordy, J. M. and Brizzee, K.Editors}, year={1979}, pages={227–246}, collection={Aging} }
 @article{schiffman_pasternak_1979, title={Decreased Discrimination of Food Odors in the Elderly}, volume={34}, ISSN={0022-1422}, url={http://dx.doi.org/10.1093/geronj/34.1.73}, DOI={10.1093/geronj/34.1.73}, abstractNote={Sixteen young students, aged 19-25, and 16 healthy elderly subjects, aged 72-78, rated the odor similarity for all 91 combinations of pairs of 14 commercial food flavors. Hedonic ratings were also obtained. Two multidimensional scaling procedures, INDSCAL (Carroll & Chang, 1970) and SSAI-MINISSA (Guttman, 1968; Lingoes, 1965), were applied to the similarity data, yielding flavor spaces or maps which were similar to one another. INDSCAL, an individual difference model, provided weights for each subject on each of the dimensions of a multidimensional space common to all subjects; the weights indicated that the young subjects, but not the elderly ones, were well represented by the common multidimensional arrangement with some idiosyncratic stretching along the axes. The weights and individual subject spaces suggested that the ability of subjects to judge qualitative odor differences between food flavors may decrease with age. Elderly subjects were best at discriminating fruits from the rest of the stimuli.}, number={1}, journal={Journal of Gerontology}, publisher={Oxford University Press (OUP)}, author={Schiffman, S. and Pasternak, M.}, year={1979}, month={Jan}, pages={73–79} }
 @article{schiffman_hornack_reilly_1979, title={Increased taste thresholds of amino acids with age}, volume={32}, ISSN={0002-9165}, url={http://dx.doi.org/10.1093/ajcn/32.8.1622}, DOI={10.1093/ajcn/32.8.1622}, abstractNote={Taste detection thresholds for 19 L-amino acids and four monohydrochloride derivatives were determined for young and elderly subjects. Although the ranges of the thresholds were extensive, the elderly were found to have significantly diminished sensitivity. On the average, thresholds were 2 1/2 times higher in the elderly than in young subjects. Relationships between the taste detection thresholds of amino acids, their chemical structures, and suprathreshold taste qualities were found. Amino acids with aliphatic side chains and those containing hydroxyl groups and having sweet tastes at suprathreshold concentrations tended to have the highest thresholds. Amino acids containing sulfur, as well as those with acidic or basic groups, tended to have the lowest thresholds.}, number={8}, journal={The American Journal of Clinical Nutrition}, publisher={Elsevier BV}, author={Schiffman, SS and Hornack, K and Reilly, D}, year={1979}, month={Aug}, pages={1622–1627} }
 @inbook{schiffman_1979, place={London}, title={Preference: A multidimensional concept}, booktitle={Preference behavior and chemoreception}, publisher={Information Retrieval Ltd}, author={Schiffman, S.S.}, editor={Kroeze, J. H. A.Editor}, year={1979}, pages={63–79} }
 @article{schiffman_reilly_clark_1979, title={Qualitative differences among sweeteners}, volume={23}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(79)90113-6}, DOI={10.1016/0031-9384(79)90113-6}, abstractNote={Seventeen sweeteners varying widely in chemical structure were arranged in a three-dimensional space by two multidimensional scaling procedures, INDSCAL and ALSCAL. Fructose, glucose, sorbose, xylitol and xylose tended to fall near one another. Two sweeteners with a syrupy component, maltose and sorbitol, fell further away. Ca cyclamate and the dipeptide aspartame were the two artificial sweeteners which fell closest to and thus tasted most like the sugars. The proteins monellin and thaumatin, as well as the chalcone glycoside, neohesperidin dihydrochalcone, all have long aftertastes and thus tended to fall proximate to one another. Stimuli with the highest metallic and bitter ratings (acetosulfan, sodium saccharin, rebaudioside and stevioside) tended to fall near one another with the amino acid d-tryptophan located a little farther away. Adjective scales were related to the spatial arrangement. Wide variability in the patterns of intensity ratings over subjects suggests that the sweet taste may be mediated by several peripheral receptor mechanisms.}, number={1}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Reilly, Debra A. and Clark, Thomas B., III}, year={1979}, month={Jul}, pages={1–9} }
 @book{owen_kaminetzky_langford_sandstead_schiffman_1979, place={Washington, DC}, title={Sodium-Restricted Diets and the Use of Diuretics: Rationale, Complications, and Practical Aspects of Their Use}, ISBN={9780309332712}, url={http://dx.doi.org/10.17226/19828}, DOI={10.17226/19828}, publisher={National Academies Press}, author={Owen, G.M. and Kaminetzky, H.A. and Langford, H.G. and Sandstead, H.H. and Schiffman, S.S.}, year={1979}, month={Jan} }
 @article{schiffman_musante_conger_1978, title={Application of multidimensional scaling to ratings of foods for obese and normal weight individuals}, volume={21}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(78)90102-6}, DOI={10.1016/0031-9384(78)90102-6}, abstractNote={Sixteen obese patients, aged 19–31, and 27 normal weight individuals, aged 18–22, tasted and smelled fresh, unseasoned blended foods while blindfolded. Then they rated the foods on 51 semantic differential adjective scales which related to stimulation of the gustatory, olfactory, and trigeminal systems. The stimuli included fruits, vegetables, meat, fish, nuts, dairy products, grains, and a set of four standards: sucrose (sweet), NaCl (salty), lemon (sour), and coffee (bitter) in a thin cornstarch base. Proximity measures among stimuli for each subject were developed from the ratings on the adjective scales. Two multidimensional scaling (MDS) procedures, SINDSCAL (a variation of INDSCAL) and ALSCAL, were applied to the proximity measures yielding two-dimensional food maps which were very similar. Both MDS procedures provided weights for each subject on the two dimensions of the space common for all subjects. The weights indicated that the obese subjects found the first dimension, which was related to the hedonic and flavorous aspects of the stimuli, relatively more important than normal weight individuals. Also, obese subjects were significantly better at identifying the blended foods when compared to normal weight subjects.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, S and Musante, G and Conger, J}, year={1978}, month={Sep}, pages={417–422} }
 @article{schiffman_1978, title={Changes in taste and smell in older persons}, volume={2}, number={3}, journal={Center Reports on Advances in Research}, publisher={Duke University Center for the Study of Aging and Human Development}, author={Schiffman, S.S.}, year={1978} }
 @article{schiffman_nash_dackis_1978, title={Reduced olfactory discrimination in patients on chronic hemodialysis}, volume={21}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(78)90046-x}, DOI={10.1016/0031-9384(78)90046-x}, abstractNote={Eleven patients on maintenance hemodialysis, aged 19–31, and 16 healthy controls, aged 19–25, rated the similarity in odor for all 91 combinations of pairs of 14 commercial food flavors. A multidimensional scaling procedure, INDSCAL, was applied to the similarity measurements, yielding a common two-dimensional space in which flavors rated similar in odor were arranged close to one another in the space; flavors judged dissimilar were located distant from one another. INDSCAL is an individual difference model which provides weights for each subject on each of the dimensions of the common multidimensional space. The weights as well as the arrangements of flavors in multidimensional spaces for individual subjects indicated that the renal patients had sharply reduced ability to judge qualitative odor differences between food flavors. Hedonic ratings were obtained for all subjects on the 14 flavors as well. The direction of preference was similar for both renal patients and controls, with the odor of fruits preferred over meats. However, the median hedonic ratings for the two groups, renals and controls, revealed that renal patients rated thirteen of the fourteen odors more unpleasant than the controls.}, number={2}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Nash, Michael L. and Dackis, Charles}, year={1978}, month={Aug}, pages={239–242} }
 @article{schiffman_1977, title={Food Recognition by the Elderly}, volume={32}, ISSN={0022-1422}, url={http://dx.doi.org/10.1093/geronj/32.5.586}, DOI={10.1093/geronj/32.5.586}, abstractNote={While blindfolded, 27 young college students and 29 elderly subjects tasted and smelled a series of unseasoned blended foods. The elderly subjects were significantly less able to identify the foods than young subjects. The elderly subjects rated the foods on adjective scales in such a way that a multidimensional scaling of these ratings yielded only one dimension, related to the hedonic aspect of the foods. The multidimensional solution for youthful subjects' ratings was two-dimensional, indicating more discrimination among foods for young subjects compared with the elderly. Significantly more elderly subjects commented on the weakness of the smell or taste of the foods.}, number={5}, journal={Journal of Gerontology}, publisher={Oxford University Press (OUP)}, author={Schiffman, S.}, year={1977}, month={Sep}, pages={586–592} }
 @article{schiffman_robinson_erickson_1977, title={MULTIDIMENSIONAL SCALING OF ODORANTS: EXAMINATION OF PSYCHOLOGICAL AND PHYSICOCHEMICAL DIMENSIONS}, volume={2}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/2.3.375}, DOI={10.1093/chemse/2.3.375}, abstractNote={Nineteen odorants were arranged in a two-dimensional space by ALSCAL, a nonmetric multidimensional scaling procedure, on the basis of similarity of psychological odor quality. Adjective scales concerning hedonic and ‘tactile’ qualities were related to the spatial arrangement Physiocochemical properties such as Raman spectra, Laffort's parameters, and functional group were related to the arrangement as well.}, number={3}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan and Robinson, David E. and Erickson, Robert P.}, year={1977}, pages={375–390} }
 @book{schiffman_1977, title={The eating companion: Eight lessons to help you lose weight and stay thin}, publisher={Distributed by RCA under trademark Better than a Diet®}, author={Schiffman, S.S.}, year={1977} }
 @article{schiffman_dackis_1976, title={Multidimensional scaling of musks}, volume={17}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(76)90048-2}, DOI={10.1016/0031-9384(76)90048-2}, abstractNote={Abstract Twenty subjects discriminated 14 commercial musks which varied in chemical structure. With the possible exception of 4 stimuli, the 14 musks could be discriminated from one another at a level greater than chance. Confusabilities and similarities were analyzed by the Guttman-Lingoes nonmetric multidimensional scaling procedure, SSAI, yielding a three-dimensional space. The multidimensional space achieved arranged the macrocyclic and nitro musks in separate regions of the space. Multidimensional scaling of confusabilities and similarties proved to be a more stable means of characterizing the differences between the 14 musks than ratings on adjective scales.}, number={5}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan and Dackis, Charles}, year={1976}, month={Nov}, pages={823–829} }
 @article{schiffman_1976, title={Multidimensional scaling: A useful tool to measure flavor}, journal={Cereal Foods World}, author={Schiffman, S.}, year={1976}, month={Feb}, pages={64–68} }
 @article{schiffman_engelhard_1976, title={Taste of dipeptides}, volume={17}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(76)90117-7}, DOI={10.1016/0031-9384(76)90117-7}, abstractNote={Forty-six commercially available dipeptides, reagent grade, along with 3 L-amino acids were rated on 52 sematic differential scales. A verbal description, as well as a multidimensional representation of the tastes, was obtained. Although many dipeptides have a bitter component, other characteristics were found as well. A strict relationship between the taste of the dipeptides, their physicochemical parameters, or the taste of their constituent amino acids was not found. Hydrophobicity of constituent amino acids was not found to be predictive of bitterness.}, number={3}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan S. and Engelhard, Herbert H., III}, year={1976}, month={Sep}, pages={523–535} }
 @article{schiffman_moss_erickson_1976, title={Thresholds of food odors in the elderly}, volume={2}, ISSN={0361-073X 1096-4657}, url={http://dx.doi.org/10.1080/03610737608257997}, DOI={10.1080/03610737608257997}, abstractNote={Thresholds for nine food odors were found for two groups of subjects, young and elderly. Dravniek's dynamic triangle olfactometer, which employs the forced-choice, triangle principle and controls for guessing was used. Elderly subjects were found to have a considerably reduced sensitivity to these odors compared with young subjects.}, number={5}, journal={Experimental Aging Research}, publisher={Informa UK Limited}, author={Schiffman, Susan S. and Moss, Jonathan and Erickson, Robert P.}, year={1976}, month={Sep}, pages={389–398} }
 @article{martindale_hines_schiffman_erickson_1975, title={Dimensions of Olfactory Quality}, volume={188}, ISSN={0036-8075 1095-9203}, url={http://dx.doi.org/10.1126/science.1114344}, DOI={10.1126/science.1114344}, number={4183}, journal={Science}, publisher={American Association for the Advancement of Science (AAAS)}, author={Martindale, Colin and Hines, Dwight and Schiffman, S.S. and Erickson, R.P.}, year={1975}, month={Apr}, pages={74–75} }
 @article{schiffman_moroch_dunbar_1975, title={TASTE OF ACETYLATED AMINO ACIDS}, volume={1}, ISSN={0379-864X 1464-3553}, url={http://dx.doi.org/10.1093/chemse/1.4.387}, DOI={10.1093/chemse/1.4.387}, abstractNote={Journal Article TASTE OF ACETYLATED AMINO ACIDS Get access SUSAN SCHIFFMAN, SUSAN SCHIFFMAN Dept. of Psychiatry, Duke UniversityDurham, N.C., U.S.A. Search for other works by this author on: Oxford Academic PubMed Google Scholar KAREN MOROCH, KAREN MOROCH Dept. of Psychiatry, Duke UniversityDurham, N.C., U.S.A. Search for other works by this author on: Oxford Academic PubMed Google Scholar JANET DUNBAR JANET DUNBAR Dept. of Psychiatry, Duke UniversityDurham, N.C., U.S.A. Search for other works by this author on: Oxford Academic PubMed Google Scholar Chemical Senses, Volume 1, Issue 4, October 1975, Pages 387–401, https://doi.org/10.1093/chemse/1.4.387 Published: 01 October 1975}, number={4}, journal={Chemical Senses}, publisher={Oxford University Press (OUP)}, author={Schiffman, Susan and Moroch, Karen and Dunbar, Janet}, year={1975}, pages={387–401} }
 @article{schiffman_dackis_1975, title={Taste of nutrients: Amino acids, vitamins, and fatty acids}, volume={17}, ISSN={0031-5117 1532-5962}, url={http://dx.doi.org/10.3758/bf03203878}, DOI={10.3758/bf03203878}, abstractNote={Multidimensional scaling techniques were used to determine the range in taste of nutrients for human subjects. The nutrients tested (amino acids, vitamins, and fatty acids) span the traditional sweet, sour, salty, and bitter gustatory quality range. The results also suggest that alkaline, sulfurous, and fatty qualities exist as well; the possibility that these three quality groupings are due to olfactory or tactile rather than gustatory input is discussed.}, number={2}, journal={Perception & Psychophysics}, publisher={Springer Science and Business Media LLC}, author={Schiffman, Susan S. and Dackis, Charles}, year={1975}, month={Mar}, pages={140–146} }
 @misc{erickson_schiffman_1975, title={The Chemical Senses: A Systematic Approach}, url={http://dx.doi.org/10.1016/b978-0-12-278656-3.50017-x}, DOI={10.1016/b978-0-12-278656-3.50017-x}, journal={Handbook of Psychobiology}, publisher={Elsevier}, author={Erickson, Robert P. and Schiffman, Susan S.}, year={1975}, pages={393–426} }
 @article{schiffman_1974, title={CONTRIBUTIONS TO THE PHYSICOCHEMICAL DIMENSIONS OF ODOR: A PSYCHOPHYSICAL APPROACH}, volume={237}, ISSN={0077-8923 1749-6632}, url={http://dx.doi.org/10.1111/j.1749-6632.1974.tb49852.x}, DOI={10.1111/j.1749-6632.1974.tb49852.x}, abstractNote={At present there is no model that allows us to predict with accuracy the olfactory quality of a substance from its physicochemical properties. The purpose of this paper is to demonstrate a method that may be useful in developing such a model since it can strictly relate quantitative psychophysical measures of olfactory quality with quantitative physicochemical measures. There have been many attempts at relating odor quality and chemical constitution. Henningl proposed an olfactory model (FIGURE 1) that consisted of a triangular prism with six “fundamental” odors at the corners of the prism. All other odors were considered to be mixtures of these fundamentals or primaries, and located on the edges and surfaces of the prism. Thus, odors consisting of two components would be represented along the edges of the prism. Odors with three components would occupy the triangular surfaces, and those with four components would be represented on the square surfaces, Henning associated each of his primaries with the chemical constitution of a molecule. Fyr example, he claimed that the flowery primary was due to the ortho (1:2) arrangement of functional groups on a benzene ring. Spicy smells were determined by the para (1:4) arrangement. Thus, an odorant with a sensation of flowery and spicy components should, according to Henning, have both ortho and para groups and would be represented on the flowery-spicy edge of the prism. Amoore2 suggested seven primary odor groups, each of which he related to a specific receptor site. Five primary classes (ethereal, camphoraceous, musky, floral, and minty) were associated respectively with receptor sites of the following shapes: narrow slit, ellipsoidal, elliptical but flat-bottomed, keyhole-shaped, and wedgeshaped. Specific sizes were also proposed for each of these receptor sites. The other two primary groups proposed by Amoore (pungent and putrid) are associated with negatively and positively charged receptor sites. In this scheme, complex odors are caused by simultaneous stimulation of several types of receptor sites. Wright8 suggested that molecules with similar patterns of frequencies of Raman shifts (below 700 cm-1) have similar odor qualities. The range proposed by Wright is associated with whole-molecule vibrations that are likely to be active at the temperature of the body. Specific receptor sites would be associated with specific vibrational frequencies. Although each of these theories has useful aspects, none strictly relates quantitative psychophysical measures with pmntitative physicochemical measures. A}, number={1 Odors}, journal={Annals of the New York Academy of Sciences}, publisher={Wiley}, author={Schiffman, Susan S.}, year={1974}, month={Sep}, pages={164–183} }
 @article{schiffman_1974, title={Physicochemical Correlates of Olfactory Quality}, volume={185}, ISSN={0036-8075 1095-9203}, url={http://dx.doi.org/10.1126/science.185.4146.112}, DOI={10.1126/science.185.4146.112}, number={4146}, journal={Science}, publisher={American Association for the Advancement of Science (AAAS)}, author={Schiffman, Susan S.}, year={1974}, month={Jul}, pages={112–117} }
 @inbook{schiffman_1973, place={Washington, D.C}, title={Does taste and smell change with advancing age? What is the significance of this?}, booktitle={Mental illness in later life}, publisher={American Psychiatric Association}, author={Schiffman, S.S.}, editor={Busse, E. W. and Pfeiffer, E.Editors}, year={1973}, pages={269–270} }
 @article{schiffman_erickson_1971, title={A psychophysical model for gustatory quality}, volume={7}, ISSN={0031-9384}, url={http://dx.doi.org/10.1016/0031-9384(71)90117-x}, DOI={10.1016/0031-9384(71)90117-x}, abstractNote={Nineteen gustatory stimuli were ordered in a multidimensional space using two types of psychophysical data: judgments of similarities among the stimuli, and semantic differential ratings of the stimuli. The relationships between the stimuli in the two resultant spaces were quite similar. Since the structure of the space based on similarity judgments was more stable over subjects and seemed to represent more completely the tastes of the stimuli, it was considered more appropriate as a gustatory model. Using the semantic differential descriptions as well as physical continua to designate useful dimensions, it was found that the similarity space based on equi-intensive gustatory stimuli could be accurately represented by three criteria: relative goodness or badness of the taste of the stimuli, molecular weight, and departure of the stimuli from the neutral pH of 7. This model, specific to the concentrations used, shows similarities to previous psychophysical models, especially Henning's, as well as models of stimulus relationships based on neural gustatory data.}, number={4}, journal={Physiology & Behavior}, publisher={Elsevier BV}, author={Schiffman, Susan Stolte and Erickson, Robert P.}, year={1971}, month={Oct}, pages={617–633} }
 @article{schiffman_1960, title={Boron contents in high-alloy steels}, journal={International Harvester}, publisher={International Harvester}, author={Schiffman, S.S.}, year={1960}, pages={23–29} }
 @article{schiffman_1960, title={Silicon and manganese contents of cast irons: A spectrographic analysis}, journal={International Harvester}, author={Schiffman, S.S.}, year={1960}, pages={2–15} }
 @article{schiffman, title={Physiology of taste}, volume={56}, number={1}, journal={Annales Nestle}, author={Schiffman, S.S.}, pages={1–10} }