User profiles for John E. Hayes
John E. Hayes, PhDProfessor of Food Science, Penn State Verified email at psu.edu Cited by 8824 |
More than smell—COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19
and chemosensory impairments, such as anosmia. However, these reports have …
and chemosensory impairments, such as anosmia. However, these reports have …
Physical approaches to masking bitter taste: lessons from food and pharmaceuticals
JN Coupland, JE Hayes - Pharmaceutical research, 2014 - Springer
Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and
pharmaceutical manufacturers share a common need for bitterness-masking strategies that …
pharmaceutical manufacturers share a common need for bitterness-masking strategies that …
Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking
Our sodium-rich food supply compels investigation of how variation in salt sensation
influences liking and intake of high-sodium foods. While supertasters (those with heightened …
influences liking and intake of high-sodium foods. While supertasters (those with heightened …
Personality factors predict spicy food liking and intake
NK Byrnes, JE Hayes - Food quality and preference, 2013 - Elsevier
A number of factors likely affect the liking of capsaicin-containing foods such as social
influences, repeated exposure to capsaicin, physiological differences in chemosensation, and …
influences, repeated exposure to capsaicin, physiological differences in chemosensation, and …
Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives
Psychophysical comparisons seem to show that obese individuals experience normal sweet
and fat sensations, they like sweetness the same or less, but like fat more than the non-…
and fat sensations, they like sweetness the same or less, but like fat more than the non-…
Supertasting and PROP Bitterness Depends on More Than the TAS2R38 Gene
Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-propylthiouracil
(PROP) and phenylthiocarbamide bitterness. We tested relationships between …
(PROP) and phenylthiocarbamide bitterness. We tested relationships between …
Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults
The 25 human bitter receptors and their respective genes (TAS2Rs) contain unusually high
levels of allelic variation, which may influence response to bitter compounds in the food …
levels of allelic variation, which may influence response to bitter compounds in the food …
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable
predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess …
predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess …
Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype
Taste and oral sensations vary in humans. Some of this variation has a genetic basis, and
two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the …
two commonly measured phenotypes are the bitterness of propylthiouracil (PROP) and the …
[HTML][HTML] The relationships between common measurements of taste function
J Webb, DP Bolhuis, S Cicerale, JE Hayes… - Chemosensory …, 2015 - Springer
Background There are five common, independent measures used to characterize taste
function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity …
function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity …