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Principal Investigator:
Barry Green, PhD
Fellow, John B. Pierce Laboratory
Professor of Surgery (Otolaryngology)
Yale University School of Medicine
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Research Interests
Research in this laboratory focuses on cutaneous and oral sensitivity in humans. Our approach is guided by the assumption that these sensitivities emerge from interactions within and among specialized but non-independent sensory pathways, and we use psychophysical methods to uncover and study these interactions.
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Current Projects
Research topics currently under investigation include: spatial and temporal interactions among the senses of warmth, cold, and pain; the effects of temperature and touch on taste; the relationship of taste to chemesthesis, and the contribution of peripheral vs. central factors to individual differences in temperature and taste perception.
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Representative Publications
Green, B.G. and George, P. (2004) ‘Thermal taste’ predicts higher responsiveness to chemical taste and flavour. Chemical Senses 29: 617-628.
Green, B.G. (2004) Temperature perception and nociception. Journal of Neurobiology, 61: 13-29.
Green, B.G. (2003) Studying taste as a cutaneous sense. J. Food Quality and Preference, 14, 99-109.
Green, B.G. and Pope, J.V. (2003) Innocuous cooling can produce nociceptive sensations that are inhibited during dynamic mechanical contact. Experimental Brain Research, 148, 290-299.
Green, B.G. (2002) Synthetic heat at mild temperatures. Somatosensory and Motor Research, 19, 130-138.
Green, B.G. and Zaharchuk, R. (2001) Spatial variation in sensitivity as a factor in measurements of spatial summation of warmth and cold. Somatosensory and Motor Research, 18, 181-190.
Cruz, A. and Green, B.G. (2000) Thermal stimulation of taste. Nature, 403, 889-892.
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Barry Green, PhD
Principal Investigator |
Floor Oosterhoff, MS
Research Assistant |
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Georgiana Mihaila, BA
Research Assistant |
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