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Biology and Biochemistry

D-Index
52
Citations
11278
World Ranking
16585
National Ranking
6862

Overview

Paul A. S. Breslin is affiliated with the Monell Chemical Senses Center in the United States. Their research primarily focuses on sensory systems, with a significant emphasis on nutrition and dietetics. Their work spans interdisciplinary areas including biomedical engineering, food science, and molecular biology.

The main fields of study in which they have published include nursing, with a particular focus on nutrition and dietetics. Subfields of study extend into sensory systems, biomedical engineering, food science, and molecular biology, reflecting a diverse research portfolio within biochemical and sensory sciences.

Their research topics cover a range of themes: biochemical analysis and sensing techniques, advanced chemical sensor technologies, olfactory and sensory function studies, culinary culture and tourism, meat and animal product quality, multisensory perception and integration, and retinoids in leukemia and cellular processes.

Recent significant papers authored or coauthored by Paul A. S. Breslin include:

  • "Bitter taste receptors (T2Rs) are sentinels that coordinate metabolic and immunological defense responses," 2021, Current Opinion in Physiology
  • "The evolution of sour taste," 2022, Proceedings of the Royal Society B Biological Sciences
  • "Evidence that human oral glucose detection involves a sweet taste pathway and a glucose transporter pathway," 2021, PLoS ONE
  • "Impact of vitamin A transport and storage on intestinal retinoid homeostasis and functions," 2021, Journal of Lipid Research
  • "Inhibition of Bitter Taste from Oral Tenofovir Alafenamide," 2021, Molecular Pharmacology

Frequent collaborators include Emily C. Hanselman, Caroline P. Harmon, Nancy E. Rawson, Daiyong Deng, and Linda J. Flammer. These professional relationships have contributed to multiple joint publications and research projects.

Paul A. S. Breslin's work has been published in various specialized venues, such as:

  • Current Developments in Nutrition
  • Chemical Senses
  • Current Opinion in Physiology
  • PLoS ONE
  • British Journal of Pharmacology

Best Publications

  • Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.

    Gary K. Beauchamp;Russell S. J. Keast;Russell S. J. Keast;Diane Morel;Jianming Lin

  • The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception.

    Bernd Bufe;Paul A.S. Breslin;Christina Kuhn;Danielle R. Reed

  • An Evolutionary Perspective on Food and Human Taste

    Paul A.S. Breslin

  • The merging of the senses: integration of subthreshold taste and smell

    P. Dalton;N. Doolittle;H. Nagata;P.A.S. Breslin

  • Gender-specific induction of enhanced sensitivity to odors.

    Pamela Dalton;Nadine Doolittle;Paul A.S. Breslin

  • Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli

    P.A.S. Breslin;G.K. Beauchamp

  • Salt enhances flavour by suppressing bitterness

    P. A. S. Breslin;G. K. Beauchamp

  • Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch.

    Abigail L. Mandel;Catherine Peyrot des Gachons;Kimberly L. Plank;Suzanne Alarcon;Suzanne Alarcon

  • Mammalian taste perception

    Paul A.S. Breslin;Alan C. Spector

  • High Endogenous Salivary Amylase Activity Is Associated with Improved Glycemic Homeostasis following Starch Ingestion in Adults

    Abigail L. Mandel;Paul A. S. Breslin;Paul A. S. Breslin

  • Interactions among salty, sour and bitter compounds

    Paul A.S. Breslin

  • Identification of human gustatory cortex by activation likelihood estimation

    Maria G. Veldhuizen;Jessica Albrecht;Christina Zelano;Sanne Boesveldt

  • Salivary Amylase: Digestion and Metabolic Syndrome.

    Catherine Peyrot des Gachons;Paul A. S. Breslin;Paul A. S. Breslin

  • Variability in a taste-receptor gene determines whether we taste toxins in food.

    Mari A. Sandell;Paul A.S. Breslin

  • Genetics of Human Taste Perception

    U.-K. Kim;P.A.S. Breslin;D. Reed;D. Drayna

  • Taste reactivity as a dependent measure of the rapid formation of conditioned taste aversion: a tool for the neural analysis of taste-visceral associations.

    Alan C. Spector;Paul Breslin;Harvey J. Grill

  • Unusual Pungency from Extra-Virgin Olive Oil Is Attributable to Restricted Spatial Expression of the Receptor of Oleocanthal

    Catherine Peyrot des Gachons;Kunitoshi Uchida;Bruce Bryant;Asako Shima

  • Covariation in individuals' sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms.

    Jeannine F. Delwiche;Zivjena Buletic;Paul A. S. Breslin

  • Probenecid inhibits the human bitter taste receptor TAS2R16 and suppresses bitter perception of salicin.

    Tiffani A. Greene;Suzanne Alarcon;Anu Thomas;Eli Berdougo

  • Alzheimer's-associated Aβ oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleocanthal

    Jason Pitt;William Roth;Pascale Lacor;Amos B. Smith;Amos B. Smith

Frequent Co-Authors

Margaret J. Wright
Margaret J. Wright University of Queensland
Nicholas G. Martin
Nicholas G. Martin QIMR Berghofer Medical Research Institute
Gary K. Beauchamp
Gary K. Beauchamp Monell Chemical Senses Center
Russell Keast
Russell Keast Deakin University
Amos B. Smith
Amos B. Smith University of Pennsylvania
Pamela Dalton
Pamela Dalton Monell Chemical Senses Center
Harvey J. Grill
Harvey J. Grill University of Pennsylvania
Alan C. Spector
Alan C. Spector Florida State University
Scott D. Gordon
Scott D. Gordon QIMR Berghofer Medical Research Institute
David A. Foster
David A. Foster University of Florida

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