More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin

Role of dairy proteins in the reduction of capsaicin-induced oral burning pain

(2022) Muhammed Alparslan Gøkhan et al.   PHYSIOLOGY & BEHAVIOR

Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin

(2019) Alissa A. Nolden et al.   PHYSIOLOGY & BEHAVIOR

Endogenous salivary citrate is associated with enhanced rheological properties following oral capsaicin stimulation

(2019) Alexander Gardner et al.   EXPERIMENTAL PHYSIOLOGY

Detection and modulation of capsaicin perception in the human oral cavity

(2018) Gregory Smutzer et al.   PHYSIOLOGY & BEHAVIOR

Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency

(2015) Alissa A. Nolden et al.   Chemosensory Perception

Relationship between pungency and food components – A comparison of chemical and sensory evaluations

(2014) Désirée J. Schneider et al.   FOOD QUALITY AND PREFERENCE

Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil

(2012) S. M. Bennett et al.   CHEMICAL SENSES

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

(2012) John E. Hayes et al.   FOOD QUALITY AND PREFERENCE

Sweet taste and chorda tympani transection alter capsaicin-induced lingual pain perception in adult human subjects

(2012) N. Schöbel et al.   PHYSIOLOGY & BEHAVIOR