An introduction to this Special Issue: Chemosensation and Health

por Hayes, John E.
Publicado en Chemosens Percept (2015)

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

por Hayes, John E., Duffy, Valerie B.
Publicado 2008

Two decades of supertasting: where do we stand?

por Hayes, John E, Keast, Russell SJ
Publicado 2011

Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil

por Bennett, Samantha M., Hayes, John E.
Publicado 2012

Wine Expertise Predicts Taste Phenotype

por Hayes, John E, Pickering, Gary J
Publicado 2012

Personality factors predict spicy food liking and intake

por Byrnes, Nadia K., Hayes, John E.
Publicado 2012

Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6

por Feeney, Emma L., Hayes, John E.
Publicado 2014

Regional differences in suprathreshold intensity for bitter and umami stimuli

por Feeney, Emma L., Hayes, John E.
Publicado en Chemosens Percept (2014)

Non-nutritive sweeteners are not super-normal stimuli

por Antenucci, Rachel G., Hayes, John E.
Publicado en Int J Obes (Lond) (2014)

Gender differences in the influence of personality traits on spicy food liking and intake

por Byrnes, Nadia K., Hayes, John E.
Publicado en Food Qual Prefer (2015)

Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption

por Byrnes, Nadia K., Hayes, John E.
Publicado en Appetite (2016)

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

por Coupland, John N., Hayes, John E.
Publicado en Pharm Res (2014)

Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency

por Nolden, Alissa A., Hayes, John E.
Publicado en Chemosens Percept (2015)

Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone

por Perry, Demetra M., Hayes, John E.
Publicado en Foods (2016)

Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake

por Nolden, Alissa A., Hayes, John E.
Publicado en Food Qual Prefer (2016)

Influence of biological, experiential and psychological factors in wine preference segmentation

por Pickering, Gary J, Hayes, John E
Publicado en Aust. J. Grape Wine Res. (2017)

Regional Variation of Bitter Taste and Aftertaste in Humans

por Higgins, Molly J, Hayes, John E
Publicado en Chem Senses (2019)

Discrimination of Isointense Bitter Stimuli in a Beer Model System

por Higgins, Molly J., Hayes, John E.
Publicado en Nutrients (2020)

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

por Hayes, John E., Sullivan, Bridget S., Duffy, Valerie B.
Publicado 2010

Using milk fat to reduce the irritation and bitter taste of ibuprofen

por Bennett, Samantha M., Zhou, Lisa, Hayes, John E.
Publicado 2012