| Evaluating the ‘Labeled Magnitude Scale’for measuring sensations of taste and smell BG Green, P Dalton, B Cowart, G Shaffer, K Rankin, J Higgins Chemical senses 21 (3), 323-334, 1996 | 871 | 1996 |
| Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties BG Green, GS Shaffer, MM Gilmore Chemical senses 18 (6), 683-702, 1993 | 657 | 1993 |
| Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching LM Bartoshuk, VB Duffy, BG Green, HJ Hoffman, CW Ko, LA Lucchina, ... Physiology & behavior 82 (1), 109-114, 2004 | 620 | 2004 |
| Thermal stimulation of taste A Cruz, BG Green Nature 403 (6772), 889-892, 2000 | 351 | 2000 |
| Labeled scales (eg, category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste LM Bartoshuk, VB Duffy, K Fast, BG Green, J Prutkin, DJ Snyder Food Quality and Preference 14 (2), 125-138, 2003 | 310 | 2003 |
| Psychophysical evidence that oral astringency is a tactile sensation PAS Breslin, MM Gilmore, GK Beauchamp, BG Green Chemical senses 18 (4), 405-417, 1993 | 264 | 1993 |
| Derivation and evaluation of a labeled hedonic scale J Lim, A Wood, BG Green Chemical senses 34 (9), 739-751, 2009 | 227 | 2009 |
| Oral astringency: a tactile component of flavor BG Green Acta psychologica 84 (1), 119-125, 1993 | 225 | 1993 |
| Temperature perception and nociception BG Green Journal of neurobiology 61 (1), 13-29, 2004 | 199 | 2004 |
| Similar itch and nociceptive sensations evoked by punctate cutaneous application of capsaicin, histamine and cowhage P Sikand, SG Shimada, BG Green, RH LaMotte PAIN® 144 (1-2), 66-75, 2009 | 198 | 2009 |
| Oral astringency: effects of repeated exposure and interactions with sweeteners BJ Lyman, BG Green Chemical Senses 15 (2), 151-164, 1990 | 179 | 1990 |
| Taste mixture interactions: suppression, additivity, and the predominance of sweetness BG Green, J Lim, F Osterhoff, K Blacher, D Nachtigal Physiology & behavior 101 (5), 731-737, 2010 | 172 | 2010 |
| Sensory irritation and coolness produced by menthol: evidence for selective desensitization of irritation MA Cliff, BG Green Physiology & behavior 56 (5), 1021-1029, 1994 | 172 | 1994 |
| Enhancement of retronasal odors by taste BG Green, D Nachtigal, S Hammond, J Lim Chemical senses 37 (1), 77-86, 2012 | 170 | 2012 |
| Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration BG Green Neuroscience letters 107 (1-3), 173-178, 1989 | 160 | 1989 |
| Localization of thermal sensation: An illusion and synthetic heat BG Green Perception & Psychophysics 22 (4), 331-337, 1977 | 152 | 1977 |
| The sensory effects of l-menthol on human skin BG Green Somatosensory & motor research 9 (3), 235-244, 1992 | 150 | 1992 |
| The perception of distance and location for dual tactile pressures BG Green Perception & Psychophysics 31 (4), 315-323, 1982 | 146 | 1982 |
| Magnitude estimation of softness RM Friedman, KD Hester, BG Green, RH LaMotte Experimental brain research 191, 133-142, 2008 | 144 | 2008 |
| Chemesthesis: pungency as a component of flavor BG Green Trends in Food Science & Technology 7 (12), 415-420, 1996 | 143 | 1996 |
