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Neuroscience

D-Index
60
Citations
11172
World Ranking
3882
National Ranking
1767

Overview

Barry G. Green is affiliated with Yale University in the United States. Their research spans several interconnected fields, focusing on sensory systems, nutrition, and biomedical engineering. The scientist's work reflects contributions to understanding taste perception, chemosensory dysfunction, and the interplay between sensory stimuli and health behaviors.

Their recent papers cover a variety of topics within neuroscience, sensory nutrition, and psychopharmacology. Notable publications include:

  • Identification of an Amygdala-Thalamic Circuit That Acts as a Central Gain Mechanism in Taste Perceptions, 2020, Journal of Neuroscience
  • NIH Workshop Report: sensory nutrition and disease, 2020, American Journal of Clinical Nutrition
  • Influence of menthol and green apple e-liquids containing different nicotine concentrations among youth e-cigarette users, 2020, Experimental and Clinical Psychopharmacology
  • Development of MacroPics: A novel food picture set to dissociate the effects of carbohydrate and fat on eating behaviors, 2020, Appetite
  • Surveying Chemosensory Dysfunction in COVID-19, 2020, Chemical Senses

Their research is frequently published in journals such as Drug and Alcohol Dependence, Experimental and Clinical Psychopharmacology, Chemical Senses, Preventive Medicine, and Journal of Neuroscience.

Barry G. Green has collaborated regularly with other researchers, including:

  • Suchitra Krishnan-Sarin
  • Eugenia Buta
  • Danielle R. Davis
  • Ralitza Gueorguieva
  • Wei Li

The main subfields of study for this scientist include:

  • Nutrition and Dietetics
  • Sensory Systems
  • Biomedical Engineering
  • Physiology
  • Public Health, Environmental and Occupational Health

Barry G. Green's work centers on topics such as biochemical analysis and sensing techniques, olfactory and sensory function studies, and advanced chemical sensor technologies. Additional areas of research interest comprise smoking behavior and cessation, sensory analysis and statistical methods, obesity, physical activity, and diet, along with multisensory perception and integration.

Best Publications

  • Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell

    Barry G. Green;Pamela Dalton;Beverly Cowart;Greg Shaffer

  • Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

    Barry G. Green;Gregory S. Shaffer;Magdalena M. Gilmore

  • Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching.

    L.M Bartoshuk;V.B Duffy;V.B Duffy;B.G Green;H.J Hoffman

  • Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

    L.M Bartoshuk;V.B Duffy;V.B Duffy;K Fast;B.G Green

  • Thermal stimulation of taste

    Alberto Cruz;Barry G. Green

  • Psychophysical evidence that oral astringency is a tactile sensation

    P. A. S. Breslin;M. M. Gilmore;G. K.L Beauchamp;B. G. Green

  • Oral astringency: a tactile component of flavor.

    Barry G. Green

  • Derivation and Evaluation of a Labeled Hedonic Scale

    Juyun Lim;Alison Wood;Barry G. Green

  • Temperature perception and nociception.

    Barry G. Green

  • Similar itch and nociceptive sensations evoked by punctate cutaneous application of capsaicin, histamine and cowhage.

    Parul Sikand;Steven G. Shimada;Barry G. Green;Robert H. LaMotte

  • Taste mixture interactions: suppression, additivity, and the predominance of sweetness.

    Barry G. Green;Juyun Lim;Floor Osterhoff;Karen Blacher

  • Oral astringency: effects of repeated exposure and interactions with sweeteners

    Brian J. Lyman;Barry G. Green

  • Sensory irritation and coolness produced by menthol: Evidence for selective desensitization of irritation

    Margaret A. Cliff;Barry G. Green

  • Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration.

    Barry G. Green

  • Magnitude estimation of softness.

    Robert M. Friedman;Kim D. Hester;Barry G. Green;Robert H. LaMotte

  • Chemesthesis : Pungency as a component of flavor

    B.G. Green

  • Enhancement of retronasal odors by taste

    Barry G. Green;Danielle Nachtigal;Samuel Hammond;Juyun Lim

  • Sensitization and desensitization to capsaicin and menthol in the oral cavity: Interactions and individual differences

    Margaret A. Cliff;Barry G. Green

  • The sensory effects of l-menthol on human skin.

    Barry G. Green

  • Localization of thermal sensation: An illusion and synthetic heat

    Barry G. Green

Frequent Co-Authors

Dana M. Small
Dana M. Small McGill University
Robert H. LaMotte
Robert H. LaMotte Yale University
Linda M. Bartoshuk
Linda M. Bartoshuk University of Florida
Claire Murphy
Claire Murphy San Diego State University
Pamela Dalton
Pamela Dalton Monell Chemical Senses Center
David B. Pisoni
David B. Pisoni Indiana University
Mark Lyte
Mark Lyte Iowa State University
Susan J. Lederman
Susan J. Lederman Queen's University
Lawrence E. Marks
Lawrence E. Marks Yale University
Sherry A. McKee
Sherry A. McKee Yale University

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