Olfaction is a chemical sense, not a spectral sense

Por Hettinger, Thomas P.
Publicado em 2011

Helix instability and self-pairing prevent unnatural base pairs from expanding the genetic alphabet

Por Hettinger, Thomas P.
Publicado no Proc Natl Acad Sci U S A (2017)

GUANIDINATED CYTOCHROME C

Por Hettinger, Thomas P., Harbury, Henry A.
Publicado em 1964

Salt taste inhibition by cathodal current

Por Hettinger, Thomas P., Frank, Marion E.
Publicado em 2009

Tracking traumatic head injuries with the chemical senses

Por Frank, Marion E., Hettinger, Thomas P.
Publicado no World J Otorhinolaryngol Head Neck Surg (2018)

Cycloheximide: No Ordinary Bitter Stimulus

Por Hettinger, Thomas P., Formaker, Bradley K., Frank, Marion E.
Publicado em 2007

Time and Intensity Factors in Identification of Components of Odor Mixtures

Por Frank, Marion E., Goyert, Holly F., Hettinger, Thomas P.
Publicado em 2010

Recognition of the Component Odors in Mixtures

Por Frank, Marion E, Fletcher, Dane B, Hettinger, Thomas P
Publicado no Chem Senses (2017)

Responses of the Hamster Chorda Tympani Nerve to Sucrose+Acid and Sucrose+Citrate Taste Mixtures

Por Formaker, Bradley K., Lin, Hsung, Hettinger, Thomas P., Frank, Marion E.
Publicado em 2009

Characteristic component odors emerge from mixtures after selective adaptation

Por Goyert, Holly F., Frank, Marion E., Gent, Janneane F., Hettinger, Thomas P.
Publicado em 2007

Amiloride-Sensitive and Amiloride-Insensitive Responses to NaCl + Acid Mixtures in Hamster Chorda Tympani Nerve

Por Formaker, Bradley K., Hettinger, Thomas P., Savoy, Lawrence D., Frank, Marion E.
Publicado em 2012

Effects of Selective Adaptation on Coding Sugar and Salt Tastes in Mixtures

Por Frank, Marion E., Goyert, Holly F., Formaker, Bradley K., Hettinger, Thomas P.
Publicado em 2012