through the TRP channel ANKTM1. Nature
427 (2004): 260–65.
Kintzios, S.E., ed. Sage. Amsterdam:
Harwood, 2000.
Maga, J. A. Smoke in Food Processing. Boca
Raton, FL: CRC, 1988.
McGee, H. In victu veritas. Nature 392
(1998): 649–50.
Nasrawi, C.W., and R.M. Pangborn. Temporal
effectiveness of mouth-rinsing on capsaicin
mouth-burn. Physiology and Behavior 47
(1990): 617–23.
Nemeth, E., ed. Caraway. Amsterdam:
Harwood, 1998.
Noleau, E. et al. Volatile compounds in leek
and asafoetida. J of Essential Oil Research 3
(1991): 241–56.
Peter, K.V., ed. Handbook of Herbs and
Spices. Cambridge, UK: Woodhead, 2001.
Prescott, J. et al. Effects of oral chemical
irritation on tastes and flavors in frequent and
infrequent users of chili. Physiology and
barry
(Barry)
#1