C M Christensen

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The purpose of this study was to develop brief methods for classifying individuals by genetic taste sensitivity to 6-n-propylthiouracil (PROP). Two methods are described, which are modifications of a commonly used, suprathreshold procedure. Eighty-nine adult subjects rated the perceived intensity of solutions of 0.032, 0.32 and 3.2 mmol/l PROP and 0.01,(More)
The hypothesis was tested that subjects' judgments of food aroma and flavour strength will be increasingly influenced by food color as the chemosensory differences between foods become less apparent. Elderly (n = 24) and young (n = 22) adults were presented with pairs of food samples and instructed to indicate which sample had the more intense aroma or(More)
The role of saliva in sour taste perception was investigated in a series of 4 experiments. In one pair of experiments, solution pH was measured before and after acetic, citric or hydrochloric acid solutions were mixed with saliva either normally in the oral cavity or after saliva was directly added to solutions. The results showed that large increases in(More)
Preference for nutritionally controlled, semi-purified diets modified by the addition of potent food flavors was determined for Sprague Dawley rats using two-choice diet preference tests. Intake of each food cup was monitored after 1 hr and for each 24 hr period thereafter up to 5 days. Preference was also determined for the flavored diets prepared in three(More)
  • In L Dirckinck-Holmfeld, V Hodgson, D Mcconnell, Communication Skills Arbaugh, Benbunan-Finch, Beaudoin +26 others
  • 2014
Anderson, T. (2005). Design-based research and its application to a call centre innovation in distance education. Anderson, T. (2009). A rose by any other name: Still distance Education—A response to D.R. garrison: Implications of online and blended learning for the conceptual development and practice of distance education. (Eds.), Exploring the theory,(More)
Anticipatory salivary flow was measured to the sight of seven foods that varied in texture, composition and palatability. In one experiment, subjects consumed the test foods that were viewed. This group was tested both during conditions of hunger and satiation. In a second experiment, subjects were instructed that they would not consume the foods that were(More)
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