Russell S. J. Keast

Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: further support for shared peripheral physiology.

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts.

A psychophysical investigation of binary bitter-compound interactions.

The influence of sodium salts on binary mixtures of bitter-tasting compounds.

Oral zinc sulfate solutions inhibit sweet taste perception.

Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification.

Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.

Caffeine as a flavor additive in soft-drinks.

A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compounds.

Chemistry and health of olive oil phenolics.

Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oil.

Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils.

Oral sensitivity to fatty acids, food consumption and BMI in human subjects.

Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men.

Impact of living arrangements and nationality on food habits and nutrient intakes in young adults.

Fatty acid detection during food consumption and digestion: Associations with ingestive behavior and obesity.

Oral sensitivity to oleic acid is associated with fat intake and body mass index.

Two decades of supertasting: where do we stand?

The association between perceived sweetness intensity and dietary intake in young adults.

Reducing sodium in foods: the effect on flavor.

Health labelling can influence taste perception and use of table salt for reduced-sodium products.

Impaired oral fatty acid chemoreception is associated with acute excess energy consumption.