What is she best known for?
The fields of study she is best known for:
- Internal medicine
- Taste
- Disease
Her primary areas of investigation include Taste, Supertaster, Food science, Sweetness and Perception.
Her study in Taste is interdisciplinary in nature, drawing from both Genetic variation, Sensory system and Audiology.
Her Supertaster research is multidisciplinary, relying on both Tongue, Social psychology, Phenylthiocarbamide, Developmental psychology and Statistics.
Her research integrates issues of Anesthesia, Taste receptor and Dose–response relationship in her study of Tongue.
Linda M. Bartoshuk combines subjects such as Lingual papilla, Internal medicine and Endocrinology with her study of Phenylthiocarbamide.
Her Food science research is multidisciplinary, incorporating elements of Olfaction, Odor and Saccharin.
Her most cited work include:
- PTC/PROP tasting: Anatomy, psychophysics, and sex effects (611 citations)
- Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching. (365 citations)
- Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception (344 citations)
What are the main themes of her work throughout her whole career to date?
Linda M. Bartoshuk spends much of her time researching Taste, Food science, Supertaster, Perception and Sensory system.
The study incorporates disciplines such as Olfaction, Tongue and Audiology in addition to Taste.
Her Food science research incorporates elements of Cultivar and Saccharin.
In her study, which falls under the umbrella issue of Supertaster, Genetic variation is strongly linked to TAS2R38.
Her studies in Perception integrate themes in fields like Developmental psychology, Social psychology and Communication.
The Sensory system study combines topics in areas such as Anesthesia and Sensation.
She most often published in these fields:
- Taste (58.28%)
- Food science (21.19%)
- Supertaster (20.53%)
What were the highlights of her more recent work (between 2009-2020)?
- Taste (58.28%)
- Food science (21.19%)
- Flavor (7.28%)
In recent papers she was focusing on the following fields of study:
Linda M. Bartoshuk mainly investigates Taste, Food science, Flavor, Sensory system and Sweetness.
Her Taste study integrates concerns from other disciplines, such as Olfaction, Allele, Perception and Audiology.
Her study in the fields of Psychophysics under the domain of Perception overlaps with other disciplines such as Ethnic group and Demography.
Linda M. Bartoshuk has included themes like Cultivar, Genetic variation and Toxicology in her Food science study.
The concepts of her Sensory system study are interwoven with issues in Anesthesia and Sensation.
Her work investigates the relationship between Sweetness and topics such as Aroma that intersect with problems in Postharvest.
Between 2009 and 2020, her most popular works were:
- The chemical interactions underlying tomato flavor preferences. (190 citations)
- Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults. (168 citations)
- Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype. (132 citations)
In her most recent research, the most cited papers focused on:
- Internal medicine
- Taste
- Disease
Her main research concerns Taste, Food science, Flavor, Olfaction and Sensory system.
Her work on Supertaster as part of general Taste study is frequently linked to Richter magnitude scale, therefore connecting diverse disciplines of science.
Linda M. Bartoshuk has researched Food science in several fields, including Genetic variation and Allele.
Her Flavor study combines topics in areas such as Biotechnology and Pleasure.
The various areas that Linda M. Bartoshuk examines in her Olfaction study include Otitis, Sensory loss, Audiology and Odor.
Her study looks at the relationship between Sensory system and topics such as Anesthesia, which overlap with Chemesthesis, Pharmacology and Trigeminal ganglion.
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