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The Cloned Capsaicin Receptor Integrates Multiple Pain-Producing Stimuli

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Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli

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Chemosensitivity and sensitization of nociceptive afferents that innervate the hairy skin of monkey

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

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

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Prostaglandins sensitize nociceptors in cell culture

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Inflammatory Mediators at Acidic pH Activate Capsaicin Receptors in Cultured Sensory Neurons From Newborn Rats

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Activation and Recovery of the PGE₂-Mediated Sensitization of the Capsaicin Response in Rat Sensory Neurons

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Responses by humans to oral chemical irritants as a function of locus of stimulation

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Perceived Irritation during Ingestion of Capsaicin or Piperine: Comparison of Trigeminal and Non-trigeminal Areas

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Sensory correlates of somatic afferent fibre activation.

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Capsaicin and carbon dioxide act by distinct mechanisms on sensory nerve terminals in the cat cornea

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Psychophysical responses to single and multiple presentations of the oral irritant zingerone: Relationship to frequency of chili consumption

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The Generalizability of Capsaicin Sensitization and Desensitization

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Perceptual Properties of Benzoic Acid Derivatives

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Methyl Salicylate as a Cutaneous Stimulus: A Psychophysical Analysis

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A model for the stimulation of taste receptor cells by salt

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Desensitization to Oral Zingerone Irritation: Effects of Stimulus Parameters

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Psychophysical Responses to Single and Multiple Presentations of the Oral Irritant Zingerone: Relationship to Frequency of Chili Consumption

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