Publications

 

  • Hannum, M., Forzley, S., Popper, R., and Simons, C.T. (2019) Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar. Food Quality and Preference. 76:100-108, 2019.
    Simons, C.T., Klein, A.M., and Carstens, E. Chemogenic subqualities of mouthfeel. Chemical Senses. In press.
  • Simons, C.T. Left out in the cold: Serving wines chilled. Temperature. In press. https://doi.org/10.1080/23328940.2018.1563443
  • Miles, B.L., Van Simaeys, K., Whitecotton, M., Simons, C.T. (2018). Comparative tactile sensitivity of the fingertip and apical tongue using complex and pure tactile tasks.Physiology & Behavior. 194: 517-521, 2018. https://doi: 10.1016/j.physbeh.2018.07.002.
  • Hannum, M., Stegman M.A., Fryer, J.A., Simons, C.T. (2018). Different olfactory percepts evoked by orthonasal and retronasal odorant delivery. Chemical Senses. 43(7):515-521.  https://doi: 10.1093/chemse/bjy043
  • Pierce, A.M., Simons, C.T. Olfactory adaptation is dependent on route of delivery. Chemical Senses. 43(3): 197-203, 2018.
  • Roe, B.E., Phinney, D.M., Simons, C.T., Badiger, A.S., Bender, K.E. and Heldman, D.R. Discard Intentions are Lower for Milk Presented in Containers without Date Labels. Food Quality and Preference. 66:13-18, 2018.
  • Bangcuyo, R.G. and Simons, C.T.  Lingual Tactile Sensitivity:  Effect of Age-Group, Sex, and Fungiform Papillae Density. Experimental Brain Research. 235(9):2679-2688, 2017.
  • Linne, B. and Simons, C.T.  Quantification of oral roughness perception and comparison with mechanism of astringency perception.Chemical Senses. 42(7):525-535, 2017.
  • Cotten B.M., Diamond S., Banh T., Hsiao Y.-H., Cole R., Li J., Simons C., Bruno R.S., Belury M.A. and Vodovotz Y. Raspberry ketone fails to reduce adiposity beyond decreasing food intake in mice fed a high-fat diet.Food and Function. 8:1512-1518, 2017.
  • Liu, R., Hooker, N.H., Parasidis, E. and Simons, C.T.  A natural experiment:  using immersive technologies to study the impact of “all-natural” labeling on perceived food quality, nutritional content and liking.  Journal of Food Science.  82(3):825-833, 2017.
  • Hathaway, D. and Simons, C.T.  The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario.  Food Quality and Preference.  57:114-127, 2017.
  • Tsourides, K., Shariat, S., Nejati, H., Gandhi, T., Pantazis, D., Simons, C.T., Cheung, N.M., Pavlovic, V. and Sinha, P.  Neural correlates of the food/non-food visual distinction. Biological Psychology.  115: 35-42, 2016.
  • Weiss, W.P., Simons, C.T., Ekmay R.D. Effects of feeding diets based on transgenic soybean meal and soybean hulls to dairy cows on production measures and sensory quality of milk.  Journal of Dairy Science.  98(12): 8986-8993, 2015.
  • Simons, C.T.  Animal models of human chemosensory perception and behavior.Chemosensory Perception. 8:45, 2015.
  • Parasidis E., Hooker N., and Simons C.T.  Addressing consumer confusion regarding “natural” food claims."American Journal of Law and Medicine. 41(2-3): 357-373, 2015.
  • Bangcuyo, R.G., Smith, K.J., Zumach, J.L., Pierce, A.M., Guttman, G.A., Simons, C.T.  The use of immersive technologies to improve consumer testing: the role of ecological validity, context and engagement in evaluating coffee.Food Quality and Preference. 41: 84-95, 2015.
  • Song, H.S., Hye, J.J., Ahn, S.R., Kim, D., Lee, S.H., Kim, U.K., Simons, C.T., Hong, S. and Park, T.H.  Bioelectronic tongue using nanovesicles containing heterodimeric GPCRs for the discrimination of sweeteners with human-like performance. ACS Nano. 8(10): 9781-9789, 2014.
  • Boucher, Y. Simons, C.T., Iodi Carstens, M. and Carstens E.  Effects of gustatory nerve transection and/or ovariectomy on oral capsaicin avoidance in rats.  Pain.  55: 814-820, 2014.