L
Linda M. Bartoshuk
Researcher at University of Florida
Publications - 140
Citations - 11669
Linda M. Bartoshuk is an academic researcher from University of Florida. The author has contributed to research in topics: Taste & Supertaster. The author has an hindex of 57, co-authored 137 publications receiving 10787 citations. Previous affiliations of Linda M. Bartoshuk include Yale University.
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Journal ArticleDOI
PTC/PROP tasting: Anatomy, psychophysics, and sex effects
TL;DR: In the laboratory, scaling of PROP bitterness led to the identification of a subset of tasters (supertasters) who rate PROP as intensely bitter, and anatomical data support the sex difference; women have more fungiform papillae and more taste buds.
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Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching.
Linda M. Bartoshuk,Valerie B. Duffy,Valerie B. Duffy,Barry G. Green,Howard J. Hoffman,C.-W Ko,L.A Lucchina,Lawrence E. Marks,Derek J. Snyder,James M. Weiffenbach +9 more
TL;DR: This work generalized an existing scale, the Labeled Magnitude Scale (LMS), by placing the label "strongest imaginable sensation of any kind" at the top, and produced similar results suggesting that the gLMS is valid for taste comparisons across nontasters, medium tasters, and supertasters.
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Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception
TL;DR: Modern psychophysics has traveled considerably beyond the threshold measures that dominated sensory studies in the first half of this century and promise to provide increasingly accurate comparisons of perceived intensities across individuals.
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Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.
M.E. Dinehart,John E. Hayes,John E. Hayes,Linda M. Bartoshuk,S.L. Lanier,Valerie B. Duffy,Valerie B. Duffy +6 more
TL;DR: Bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.
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Bitter Receptor Gene (TAS2R38), 6-n-Propylthiouracil (PROP) Bitterness and Alcohol Intake
Valerie B. Duffy,Andrew C. Davidson,Judith R. Kidd,Kenneth K. Kidd,William C. Speed,Andrew J. Pakstis,Danielle R. Reed,Derek J. Snyder,Linda M. Bartoshuk +8 more
TL;DR: These results support taste genetic effects on alcohol intake, and PROP bitterness serves as a marker of these effects.