M
Martha Bajec
Researcher at Brock University
Publications - 19
Citations - 1222
Martha Bajec is an academic researcher from Brock University. The author has contributed to research in topics: Medicine & Population. The author has an hindex of 9, co-authored 13 publications receiving 1158 citations. Previous affiliations of Martha Bajec include University of Toronto.
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Journal ArticleDOI
The Biomolecular Interaction Network Database and related tools 2005 update
C. Alfarano,C. E. Andrade,K. Anthony,Neil Bahroos,Martha Bajec,Ken Bantoft,Doron Betel,B. Bobechko,Kelly Boutilier,E. Burgess,K. Buzadzija,R. Cavero,C. D'Abreo,Ian Donaldson,D. Dorairajoo,Michel Dumontier,M. R. Dumontier,V. Earles,R. Farrall,Howard J. Feldman,E. Garderman,Y. Gong,R. Gonzaga,V. Grytsan,E. Gryz,V. Gu,E. Haldorsen,A. Halupa,Robin Haw,A. Hrvojic,L. Hurrell,Ruth Isserlin,F. Jack,F. Juma,Asim Khan,T. Kon,S. Konopinsky,V. Le,Eunjung Lee,San Ling,M. Magidin,J. Moniakis,J. Montojo,Susan Moore,Brenda Muskat,Ivan Ng,J. P. Paraiso,Belinda S. Parker,G. Pintilie,R. Pirone,John J. Salama,S. Sgro,T. Shan,Y. Shu,J. Siew,D. Skinner,Kevin A. Snyder,R. Stasiuk,D. Strumpf,Brigitte Tuekam,S. Tao,Z. Wang,Michelle White,R. Willis,Cheryl Wolting,S. Wong,A. Wrong,C. Xin,R. Yao,B. Yates,S. Zhang,K. Zheng,Tony Pawson,Benjamin Ouellette,Christopher W. V. Hogue +74 more
TL;DR: The Biomolecular Interaction Network Database (BIND) archives biomolecular interaction, reaction, complex and pathway information and provides users with methods to discover interactions and molecular mechanisms.
Journal ArticleDOI
Astringency: mechanisms and perception.
Martha Bajec,Gary J. Pickering +1 more
TL;DR: The current state of the literature is reviewed, including consideration of new methods for describing and measuring astringency, and an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation is provided.
Journal ArticleDOI
Thermal taste, PROP responsiveness, and perception of oral sensations
Martha Bajec,Gary J. Pickering +1 more
TL;DR: Examination of ETA-squared values showed that PTS had a greater effect on perceived intensities than did TTS for most sensations, and concluded that pSTs and TTs possess greater responsiveness across a range of taste and trigeminal stimuli and concentrations.
Journal ArticleDOI
Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference.
Martha Bajec,Gary J. Pickering +1 more
TL;DR: In this article, thermal tasters perceive phantom tastes in response to lingual thermal stimulation, and are more responsive to orosensory stimuli than thermal non-tasters (TnTs).
Journal ArticleDOI
Thermal taster status associates with oral sensations elicited by wine
TL;DR: In this paper, the effect of thermal taster status (TTS) and responsiveness to the bitterant 6-n-propylthiouracil (PROP) on the perceived intensity of oral sensations elicited by wine was investigated.