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John E Hayes

Showing results (1-10 of 145) with videos related to

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Obesity (Silver Spring, Md.)|February 25, 2010
Response to "Lack of relation between bitter taste receptor TAS2R38 and BMI in adults"John E Hayes
Chemosensory Perception|January 30, 2016
An introduction to this Special Issue: Chemosensation and HealthJohn E Hayes
Journal of Food Science|July 2, 2024
Fat, protein, and temperature each contribute to reductions in capsaicin oral burnJustin Gaiser, John E Hayes
Physiology & Behavior|September 5, 2003
Capsaicin as a probe of the relationship between bitter taste and chemesthesisBarry G Green, John E Hayes
Frontiers in Neuroscience|August 15, 2022
Flavor science in the context of research on electronic cigarettesJohn E Hayes, Allison N Baker
Appetite|May 4, 2016
Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumptionNadia K Byrnes, John E Hayes
Nutrients|May 31, 2020
Discrimination of Isointense Bitter Stimuli in a Beer Model SystemMolly J Higgins, John E Hayes
Chemical Senses|January 6, 2007
Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensationJohn E Hayes, Valerie B Duffy
Physiology & Behavior|February 19, 2014
Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6Emma L Feeney, John E Hayes
Food Quality and Preference|April 11, 2017
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported IntakeAlissa A Nolden, John E Hayes
Pageof 15

Showing results (1-10 of 145) with videos related to

Sort By:
Pageof 15
Obesity (Silver Spring, Md.)|February 25, 2010
Response to "Lack of relation between bitter taste receptor TAS2R38 and BMI in adults"John E Hayes
Chemosensory Perception|January 30, 2016
An introduction to this Special Issue: Chemosensation and HealthJohn E Hayes
Journal of Food Science|July 2, 2024
Fat, protein, and temperature each contribute to reductions in capsaicin oral burnJustin Gaiser, John E Hayes
Physiology & Behavior|September 5, 2003
Capsaicin as a probe of the relationship between bitter taste and chemesthesisBarry G Green, John E Hayes
Frontiers in Neuroscience|August 15, 2022
Flavor science in the context of research on electronic cigarettesJohn E Hayes, Allison N Baker
Appetite|May 4, 2016
Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumptionNadia K Byrnes, John E Hayes
Nutrients|May 31, 2020
Discrimination of Isointense Bitter Stimuli in a Beer Model SystemMolly J Higgins, John E Hayes
Chemical Senses|January 6, 2007
Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensationJohn E Hayes, Valerie B Duffy
Physiology & Behavior|February 19, 2014
Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6Emma L Feeney, John E Hayes
Food Quality and Preference|April 11, 2017
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported IntakeAlissa A Nolden, John E Hayes
Pageof 15