1. Chemesthesis and bitterness of natural and synthetic anti-inflammatory stimuli Open Access Author: Bennett, Samantha Michelle Title: Chemesthesis and bitterness of natural and synthetic anti-inflammatory stimuli Graduate Program: Food Science Keywords: ChemesthesisBitternessIbuprofenOlive OilSensory EvaluationOleocanthalStructure Activity Relationships File: Download Bennett_thesis_merged_PDF.pdf Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
2. Measuring Olfactory And Chemosensory Function In Healthy Controls And COVID-19 Positive Individuals Open Access Author: Weir, Elisabeth Title: Measuring Olfactory And Chemosensory Function In Healthy Controls And COVID-19 Positive Individuals Graduate Program: Food Science Keywords: COVID-19OlfactionSmellTasteDetection ThresholdChemesthesisAnosmiaChemosensory Function File: Download ElisabethWeir_FinalThesis.pdf Committee Members: Robert Roberts, Program Head/ChairJohn Hayes, Thesis Advisor/Co-AdvisorHelene Hopfer, Committee MemberCara L Exten, Committee Member
3. The Effect of Interactions Between Capsaicin and Dairy Proteins on Oral Burn Open Access Author: Farah, Brigitte Title: The Effect of Interactions Between Capsaicin and Dairy Proteins on Oral Burn Graduate Program: Food Science Keywords: CapsaicinDairy ProteinsCaseinHydrophobicChemesthesis File: Download BrigitteFarah_FinalThesis.pdf Committee Members: Robert Roberts, Program Head/ChairJohn Neil Coupland, Thesis Advisor/Co-AdvisorHelene Hopfer, Committee MemberJohn Hayes, Thesis Advisor/Co-AdvisorFederico Miguel Harte, Committee Member
