Works
Chapters
, "Chapter 8. Chemesthesis: Tingling and Numbing" In Chemesthesis: Chemical Touch in Food and Eating. Edited by . 2016.
, "Chapter 50. Trigeminal Chemesthesis" In Handbook of Olfaction and Gustation 3rd Edition. Edited by . 2015.
"Multimodal Interactions: Thermal-Chemical" In Encyclopedia of Perception. Edited by E.B. Goldstein. 2009.
"Oral trigeminal sensitivity and taste" In A Comprehensive Reference. Vol 4. Olfaction and Taste. Edited by S. Firestein and G. K. Beauchamp. 2008.
, "The “bitter-sweet” truth of artificial sweetener" In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics; American Chemical Society Symposium Series 979. Edited by . 2008.
"Activation of neurons in trigeminal subnucleus caudalis (Vc) by irritant chemical stimulation: extracellular single-unit recording and c-fos immunohistochemical methods" In Methods and Frontiers in Chemosensory Research. Edited by S.A. Simon and M.A.L. Nicolelis. 2002.
, "The brown fat in the thermoregulatory response of vagotomized rats to lipopolysaccharide" In Temperature Control in Health and Disease. Edited by . 1997.
"Carbonation, mucosal innervation and receptors in the detection of the carbon dioxide bubbles in drinks" In Oral mechanisms of mouthfeel. Edited by Carpenter, G..
"Introduction to Functional Foods" In Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory and Safety Properties. Edited by Nicolas Bordenave and Mario G Ferruzzi.
Conferences
Liu, E.; Corrigan, J.J.; Lewis, K.; Al-Saffar, H. et al., "Value of fever versus hypothermia in severe sepsis" Joint Annual Meeting of the ASPET/BPS at Experimental Biology (EB) 2013.
Liu, E.; Corrigan, J.J.; Lewis, K.; Al-Saffar, H. et al., "Value of fever versus hypothermia in severe sepsis" 2013.
Klein, A.H.; Sawyer, C.M.; Ivanov, M.A.; Cheung, S. et al., "Tingle sensation by a sanshool derivative and its effects on primary sensory neurons" 20th Congress of European Chemoreception Research Organization (ECRO-2010) 2011.
Klein, A.H.; Sawyer, C.M.; Ivanov, M.A.; Cheung, S. et al., "Tingle sensation by a sanshool derivative and its effects on primary sensory neurons" 2011.
Carstens, E.; Carstens, M.I.; Dessirier, J.M.; O'Mahony, M. et al., "It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms" 4th Pangborn Sensory Science Symposium 2001: A Sense Odyssey 2002.
Carstens,E; Carstens,M,I; Dessirier,J,M; O'Mahony,M; Simons,C,T; Sudo,M; Sudo,S, "It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms" 4th Pangborn Sensory Science Symposium 2002.
Carstens, E.; Iodi Carstens, M.; Dessirier, J.M.; O'Mahony, M. et al., "It hurts so good: Oral irritation by spices and carbonated drinks and the underlying neural mechanisms" 2002.
Carstens, E.; Carstens, M.I.; Dessirier, J.M.; O'Mahony, M. et al., "It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms" 2002.
Ivanov, A.I.; Kulchitsky, V.A.; Sugimoto, N.; Simons, C.T. et al., "Does the formation of lipopolysaccharide tolerance require intact vagal innervation of the liver?" 2000.
Ivanov,A,I; Kulchitsky,V,A; Sugimoto,N; Simons,C,T; Romanovsky,A,A, "Does the formation of lipopolysaccharide tolerance require intact vagal innervation of the liver?" Symposium on Fever - The Role of the Vagus Nerve held at the Experimental Biology 2000 Annual Meeting 2000.
Journal Articles
Roe, B.F.; Phinney, D.M.; Simons, C.T.; Badiger, A.S. et al., "Discard Intentions Lower for Milk Presented in Containers without Date Labels" Food Quality and Preference 66 (2018) 13-18-13-18
Simons, C.T.; Hagan, L.L., "Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old" International Journal of Nutrition and Food Sciences 7 3 (2018) 100-109-100-109
Pierce, A.M.; Simons, C.T., "Olfactory adaptation is dependent on route of delivery" CHEMICAL SENSES 43 3 (2018) 197-203-197-203
Linne, B.; Simons, C.T., "Quantification of oral roughness perception and comparison with mechanism of astringency perception." Chemical Senses 42 7 (2017) 525-535-525-535
Bangcuyo, R.G.; Simons, C.T., "Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density." EXPERIMENTAL BRAIN RESEARCH 235 9 (2017) 2679-2688-2679-2688
Hathaway D. and Simons C.T., "The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario" Food Quality and Preference 57 (2017) 114-125-114-125
Cotten, B.M.; Diamond, S.; Banh, T.; Hsiao, Y-H. et al., "Raspberry ketone fails to reduce adiposity beyond decreasing food intake in mice fed a high-fat diet." Food and Function 8 (2017)
Liu R, Hooker NH, Parasidis E and Simons CT, "A natural experiment: using immersive technologies to study the impact of “all-natural” labeling on perceived food quality and liking." Journal of Food Science: Sensory and Food Quality (Fast Track) 82 3 (2017) 825-833.-825-833.
Roe, B.E.; Phinney, D.M.; Simons, C.T.; Badiger, A.S. et al., "Discard Intentions are Lower for Milk Presented in Containers without Date Labels" Food Quality and Preference 66 (2017) 13-18-13-18
Tsourides, K., Shariat, S., Nejati, H., Gandhi, T., Pantazis, D., Simons, C.T., Cheung, N.M., Pavlovic, V. and Sinha, P., "Neural correlates of the food/non-food visual distinction" Biological Psychology 115 (2016) 35-42-35-42
Patents
Christopher T. Simons. Use of Immersive Technology in Consumer Sensory and Acceptance Testing. Filed Apr 2014
Simons, CT, Kaiser, JA, Burland MC, Yates, MT. Retronasal Device And Method. Filed Mar 2013
Simons, CT, Kaiser, JA, Burland MC, Yates, MT. Retronasal Device And Method. Filed Mar 2013
Chad Allen HANSEN; Jay Patrick SLACK; Christopher Todd SIMONS. Consumables. Filed Sep 2012 and Issued Sep 2012.
Chad Allen HANSEN; Jay Patrick Slack; Christopher Todd Simons. Consumables. Filed Aug 2012 and Issued Aug 2012.
NICOLE ERNA IRENE BRUNE; JAY PATRICK SLACK; IOANA MARIA UNGUREANU; KIMBERLY GRAY; CHRISTOPHER TODD SIMONS; JENNY ELLEN EVANS PENNIMPEDE. Methods to Identify Modulators. Filed May 2012 and Issued May 2012.
: UNGUREANU IOANA MARIA; BRUNE NICOLE ERNA IRENE; SIMONS CHRISTOPHER TODD; GRAY KIMBERLEY; SLACK JAY PATRICK. 4-(2, 2, 3-TRIMETHYLCYCLOPENTYL) BUTANOIC ACID USED AS AN OFF-NOTE MASKING AGENT IN CONSUMABLES. Filed Oct 2008 and Issued Oct 2008.
BHOWMIK TARUN; SIMONS CHRISTOPHER TODD; MYAKA STEFKA IVANOVA. FERMENTED INGREDIENT. Filed Oct 2008 and Issued Oct 2008.
Zhonghua Jia; Xiaogen Yang; Chad Allen Hansen; Charles Benjamin Naman; Christopher Todd Simons; Jay Patrick Slack; Kimberley Gray. Consumables. Filed Jun 2008 and Issued Jun 2008.
Ioana Maria Ungureanu; Nicole Erna Irene Brune; Jay Patrick Slack; Kimberley Gray; Christopher Todd Simons; Jenny Ellen Evans Pennimpede. OFF-NOTE BLOCKING SENSORY ORGANIC COMPOUNDS. Filed Mar 2008 and Issued Mar 2008.
Presentations
"Finding harmony in sensory and physiological data: A symphony of success." In Procter & Gamble. International Technical Research Forum: Symphony.. 2017.
"Consumer Immersion: Investigating the Impact of Context on Consumer Liking and Behavior." In Nestle Technical Center. 2017.
"Mechanisms underpinning oral texture perception." In Pangborn Sensory Science Symposium. 2017.
"Consumer Testing Using Immersive Technologies." In Pangborn Sensory Science Symposium. 2017.
"The Use of Immersive Technology in Consumer Sensory Testing." In 4th Flavor, Fragrance & Perception Conference. 2017.
"Creation of an Interdisciplinary Sugar Reduction Working Group." In Association of Chemoreception Sciences. 2017.
"Multidisciplinary Research: Towards a Better Understanding of Flavor Perception and Liking." In Association Chemoreception Sciences. 2017.
"The role of ecological validity, context and engagement in food perception and liking." In Perryam & Kroll National Strategy Meeting. 2017.
"Vexed by Context? Using Immersive Technologies to Guide Product Development." In Ohio Food Indusrty Summit 2017; Center for Innovative Food Technology. 2017.
"Contextualizing Context: Investigating the Role of Environmental Cues on Product Acceptance Using Immersive Technologies.." In Society for Sensory Professionals. 2016.
