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Food Quality and Preference|April 11, 2017
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported IntakeAlissa A Nolden, John E HayesChemosensory Perception|September 6, 2016
Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking FrequencyAlissa A Nolden, John E HayesPhysiology & Behavior|May 24, 2019
Putting out the fire - Efficacy of common beverages in reducing oral burn from capsaicinAlissa A Nolden, Gabrielle Lenart, John E HayesFrontiers in Genetics|August 15, 2022
Variation in TAS2R receptor genes explains differential bitterness of two common antibioticsAlissa A Nolden, John E Hayes, Emma L FeeneyPhysiology & Behavior|January 20, 2016
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genesAlissa A Nolden, John E McGeary, John E HayesChemical Senses|May 9, 2020
Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 GenotypeAlissa A Nolden, John E McGeary, John E HayesPhysiology & Behavior|December 22, 2023
Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteersAlissa A Nolden, Gabrielle Lenart, Andrew I Spielman, et al.Chemical Senses|May 31, 2015
Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31John E Hayes, Emma L Feeney, Alissa A Nolden, et al.Nutrients|May 11, 2024
Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI HomozygotesAlissa A Nolden, Maik Behrens, John E McGeary, et al.Nutrients|January 11, 2025
Educational Intervention Boosts Dietitians' Knowledge of the Safety and Approval of Low- and No-Calorie SweetenersAlissa A Nolden, James MakamePageof 17