John E. Hayes
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American chemosensory psychophysicist
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Psychology
John E. Hayes's Degrees
- PhD Psychology University of Connecticut
- Masters Psychology University of Connecticut
- Bachelors Psychology University of Connecticut
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Why Is John E. Hayes Influential?
(Suggest an Edit or Addition)According to Wikipedia, John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a Full Professor of Food Science at Pennsylvania State University and Director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia.
John E. Hayes's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake (2006) (380)
- More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis (2020) (352)
- Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives (2006) (325)
- Supertasting and PROP bitterness depends on more than the TAS2R38 gene. (2008) (276)
- Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults. (2011) (207)
- Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking (2010) (203)
- Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype (2010) (172)
- Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation. (2007) (170)
- Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates (2005) (155)
- Oral sensory phenotype identifies level of sugar and fat required for maximal liking (2008) (143)
- Personality factors predict spicy food liking and intake. (2013) (140)
- The Relationships Between Common Measurements of Taste Function (2015) (138)
- Do polymorphisms in chemosensory genes matter for human ingestive behavior? (2013) (136)
- Surveying Food and Beverage Liking (2009) (127)
- Direct comparison of the generalized Visual Analog Scale (gVAS) and general Labeled Magnitude Scale (gLMS). (2013) (112)
- Two decades of supertasting: Where do we stand? (2011) (105)
- Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms (2020) (99)
- Crowdsourcing taste research: genetic and phenotypic predictors of bitter taste perception as a model (2014) (96)
- Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals (2014) (85)
- Capsaicin as a probe of the relationship between bitter taste and chemesthesis (2003) (82)
- Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness (2020) (73)
- Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype (2013) (72)
- Gender differences in the influence of personality traits on spicy food liking and intake. (2015) (67)
- Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31. (2013) (64)
- Individual differences in perception of bitterness from capsaicin, piperine and zingerone. (2004) (63)
- Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6 (2014) (62)
- Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol. (2014) (62)
- Regional Differences in Suprathreshold Intensity for Bitter and Umami Stimuli (2014) (62)
- Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption (2016) (57)
- Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31 (2013) (56)
- Rejection Thresholds in Chocolate Milk: Evidence for Segmentation. (2012) (55)
- Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes (2016) (54)
- Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli. (2015) (53)
- Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31. (2015) (52)
- Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking. (2014) (51)
- Wine Expertise Predicts Taste Phenotype (2012) (50)
- Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States. (2018) (45)
- Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake. (2017) (45)
- Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria (2019) (44)
- Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency (2015) (43)
- Bitter and sweet tasting molecules: It's complicated (2019) (41)
- Otitis media exposure associates with dietary preference and adiposity: A community-based observational study of at-risk preschoolers (2012) (40)
- Oral somatosensatory acuity is related to particle size perception in chocolate (2019) (37)
- Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. (2017) (35)
- Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply. (2017) (34)
- Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil. (2012) (34)
- Using Milk Fat to Reduce the Irritation and Bitter Taste of Ibuprofen (2012) (33)
- Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk. (2016) (32)
- Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy (2018) (32)
- Non-nutritive sweeteners are not super-normal stimuli (2014) (32)
- Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage. (2014) (29)
- Evaluation of smoking on olfactory thresholds of phenyl ethyl alcohol and n-butanol (2012) (29)
- Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables (2018) (29)
- Reconsidering the classification of sweet taste liker phenotypes: A methodological review (2019) (28)
- Recent smell loss is the best predictor of COVID-19: a preregistered, cross-sectional study (2020) (28)
- A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss. (2022) (27)
- Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate (2013) (27)
- Predictors of Relapse in a Bupropion Trial for Smoking Cessation in Recently-Abstinent Alcoholics: Preliminary Results Using an Aggregate Genetic Risk Score (2012) (27)
- Transdisciplinary Perspectives on Sweetness (2008) (26)
- Chemesthesis: Chemical Touch in Food and Eating (2016) (25)
- Measuring sensory perception in relation to consumer behavior (2015) (25)
- User Preferences in a Carrageenan-Based Vaginal Drug Delivery System (2013) (24)
- Influence of biological, experiential and psychological factors in wine preference segmentation (2017) (24)
- Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo. (2017) (23)
- Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone (2016) (23)
- Demonstrating cross-modal enhancement in a real food with a modified ABX test (2019) (22)
- The best COVID-19 predictor is recent smell loss: a cross-sectional study (2020) (22)
- Increasing incidence of parosmia and phantosmia in patients recovering from COVID-19 smell loss (2021) (22)
- Associations of olfactory dysfunction with anthropometric and cardiometabolic measures: Findings from the 2013–2014 national health and nutrition examination survey (NHANES) (2020) (21)
- Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences. (2013) (21)
- Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity? (2013) (21)
- Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli (2017) (21)
- Predominant qualities evoked by quinine, sucrose, and capsaicin associate with PROP bitterness, but not TAS2R38 genotype. (2020) (21)
- Release of Tenofovir from Carrageenan-Based Vaginal Suppositories (2014) (21)
- Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties (2014) (20)
- Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters (2018) (20)
- Shape of vaginal suppositories affects willingness-to-try and preference. (2013) (20)
- Salivary protein levels as a predictor of perceived astringency in model systems and solid foods (2016) (20)
- Influence of Sensation and Liking on Eating and Drinking (2019) (19)
- Exploring variability in detection thresholds of microparticles through participant characteristics. (2019) (17)
- Firmness Perception Influences Women’s Preferences for Vaginal Suppositories (2014) (17)
- Sensory Aspects of Bitter and Sweet Tastes During Early Childhood (2017) (17)
- Quantitative perceptual differences among over-the-counter vaginal products using a standardized methodology: implications for microbicide development. (2011) (17)
- Herbs and spices increase liking and preference for vegetables among rural high school students (2018) (17)
- Consumer peach preferences and purchasing behavior: a mixed methods study. (2016) (16)
- Learned color taste associations in a repeated brief exposure paradigm (2019) (16)
- Rejection thresholds in solid chocolate-flavored compound coating. (2012) (16)
- Regional Variation of Bitter Taste and Aftertaste in Humans (2019) (16)
- Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk. (2015) (16)
- Developmental Readiness, Caregiver and Child Feeding Behaviors, and Sensory Science as a Framework for Feeding Young Children (2017) (15)
- Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. (2015) (15)
- Effects of Sweet-Liking on Body Composition Depend on Age and Lifestyle: A Challenge to the Simple Sweet-Liking—Obesity Hypothesis (2020) (15)
- Are Sugars Addictive? Perspectives for Practitioners (2014) (15)
- Drivers of Vaginal Drug Delivery System Acceptability from Internet-Based Conjoint Analysis (2016) (14)
- Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach. (2016) (14)
- Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health (2020) (13)
- Nutritional Content and Ingredients of Commercial Infant and Toddler Food Pouches Compared With Other Packages Available in the United States (2019) (13)
- Interactions between retronasal olfaction and taste influence vegetable liking and consumption: A psychophysical investigation (2020) (13)
- Self-reported Smoking Status, TAS2R38 Variants, and Propylthiouracil Phenotype: An Exploratory Crowdsourced Cohort Study (2018) (12)
- Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin (2019) (12)
- Evaluation of sweetener synergy in humans by isobole analyses. (2019) (12)
- Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region (2019) (11)
- TongueSim: Development of an Automated Method for Rapid Assessment of Fungiform Papillae Density for Taste Research. (2016) (11)
- Degree of free fatty acid saturation influences chocolate rejection in human assessors (2017) (11)
- Individual Differences in Multisensory Flavor Perception (2016) (11)
- Taste: Vertebrate Psychophysics (2009) (11)
- Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit (2020) (11)
- Genetic differences in sweet taste perception. (2006) (10)
- Relationships between Perceptual Attributes and Rheology in Over-the-Counter Vaginal Products: A Potential Tool for Microbicide Development (2014) (10)
- Personality traits and bitterness perception influence the liking and intake of pale ale style beers (2020) (10)
- Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors (2015) (10)
- Types of chemesthesis I. Pungency and burn (2016) (9)
- Harsh and sweet sensations predict acute liking of electronic cigarettes, but flavor does not affect acute nicotine intake: a pilot laboratory study in men. (2020) (9)
- Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents. (2019) (8)
- Asymmetric dominance as a potential source of bias in hedonic testing (2011) (8)
- Development and validation of the Reasons Individuals Stop Eating Questionnaire (RISE-Q): A novel tool to characterize satiation (2021) (7)
- Understanding taste and texture perception to enhance vegetable acceptance (2017) (7)
- Qualitative exploration of intrinsic and extrinsic factors that influence acceptability of semisoft vaginal suppositories (2018) (7)
- Common bitter stimuli show differences in their temporal profiles before and after swallowing (2021) (7)
- Infant and Toddler Responses to Bitter-Tasting Novel Vegetables: Findings from the Good Tastes Study (2021) (7)
- Discrimination of Isointense Bitter Stimuli in a Beer Model System (2020) (7)
- Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine (2020) (6)
- Self-Reported Olfactory Dysfunction and Diet Quality: Findings from the 2011–2014 National Health and Nutrition Examination Survey (NHANES) (2021) (6)
- Expectation and expectoration: Information manipulation alters spitting volume, a common proxy for salivary flow (2016) (6)
- Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake. (2021) (6)
- Successful sodium reduction (2011) (6)
- Response to “Lack of Relation Between Bitter Taste Receptor TAS2R38 and BMI in Adults” (2010) (6)
- Corrigendum to: More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis (2021) (6)
- A comparison of sniff bottle staircase and olfactometer-based threshold tests (2013) (6)
- Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia (2021) (6)
- Studies of Human Twins Reveal Genetic Variation That Affects Dietary Fat Perception (2020) (5)
- Modifying Vegetable Tastes to Improve Liking (2007) (5)
- Genetic variation in sensation affects food liking and intake (2021) (5)
- Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task (2019) (5)
- Does Taste Genetics Influence Sodium Consumption Through Salt Sensation and Liking (2007) (5)
- Design aspects of vaginal applicators that influence acceptance among target users (2021) (5)
- Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops (2021) (4)
- Taste: Vertebrates—Psychophysics (2016) (4)
- Associations between chronic cigarette smoking and taste function: Results from the 2013–2014 national health and nutrition examination survey (2021) (4)
- Biological Basis and Functional Assessment of Oral Sensation (2019) (4)
- Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures (2019) (4)
- Using sensory and consumer science in drug delivery system optimization: mixed methods in women of color as a case study (2019) (3)
- Do children really eat what they like? Relationships between liking and intake across laboratory test-meals (2022) (3)
- Innovative sensory methods to access acceptability of mixed polymer semisoft ovules for microbicide applications (2016) (3)
- Translating taste genetics to adiposity: Sensation, preference and intake of high-fat sweet foods (2007) (3)
- Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes (2021) (2)
- The Adaptive Olfactory Measure of Threshold (ArOMa-T): A rapid test of olfactory function (2022) (2)
- Effect of menthol on nicotine reduction: Pooled results from two double-blind randomized controlled trials (2022) (2)
- Examining the Role of Food Form on Children's Self-Regulation of Energy Intake (2022) (2)
- Sensory evaluation of chocolate and cocoa products (2017) (2)
- Covid-19 affects taste independently of smell: results from a combined chemosensory home test and online survey from a global cohort (N=10,953) (2023) (2)
- Propylthiouracil (PROP) Taste (2008) (2)
- Nutritional Content and Ingredients of Infant and Toddler Food Pouches Compared to Traditional Packaging (P11-081-19). (2019) (1)
- Self-reported smell and taste changes are early indicators of the COVID-19 pandemic and of the effectiveness of political decisions (2020) (1)
- Female sweet-likers have enhanced cross-modal interoceptive abilities (2021) (1)
- Chocolate not necessarily healthier or tastier (2016) (1)
- Expectation, expectoration and disgust: information manipulation alters spitting efficiency, a proxy for salivary flow (2016) (1)
- Self-Reported Olfactory Dysfunction and Diet Quality: Findings From the 2011–2014 National Health and Nutrition Examination Survey (NHANES) (2021) (1)
- An Introduction to this Special Issue: Chemosensation and Health (2015) (1)
- Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics (2022) (1)
- Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments. (2020) (1)
- Associations of Measured Smell Function with Adiposity and Cardiometabolic Measures: Results from the 2013-2014 National Health and Nutrition Examination Survey (NHANES) (OR22-02-19). (2019) (1)
- Examining Front-of-Package Product Names and Ingredient Lists of Infant and Toddler Food Containing Vegetables. (2021) (1)
- The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants (2022) (1)
- Comparison of carcinogen biomarkers in smokers of menthol and nonmenthol cigarettes: The 2015-2016 National Health and Nutrition Examination Survey Special Sample. (2022) (1)
- Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk (2022) (1)
- The Reasons Individuals Stop Eating Questionnaire (RISE-Q): a novel tool to characterize satiation (2020) (0)
- Influence of genetic variation on flavour perception and food choices (2018) (0)
- The Adaptive Olfactory Measure of Threshold (ArOMa-T): a rapid test of olfactory function (2022) (0)
- Getting hot: How oral burn impacts thickness discrimination of liquid foods and oral processing behaviour of solid foods (2022) (0)
- THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF FOOD SCIENCE DEVELOPMENT OF A PAPER ANALYTICAL DEVICE TO MEASURE VITAMIN C IN BEVERAGES (2017) (0)
- The Good Tastes Study: Associations Between Infants' Physiological Regulation and Responses to Bitter Green Vegetables (P11-083-19). (2019) (0)
- The Pennsylvania State University The Graduate School Department of Food Science QUALITATIVE DIFFERENCES AMONG BITTER STIMULI FOUND IN FOOD AND PHARMACEUTICALS (2017) (0)
- Validating a Brief Dietary Instrument to Assess Nutritional Risk among Preschoolers: The Preschool Adapted Liking Survey (Pals) (2010) (0)
- THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF FOOD SCIENCE DEVELOPMENT OF A PAPER ANALYTICAL DEVICE TO MEASURE VITAMIN C IN BEVERAGES (2017) (0)
- Food choice: behavioral aspects (2021) (0)
- The Pennsylvania State University The Graduate School Intercollege Graduate Degree Program in Physiology EFFECTS OF 2-HYDROXYESTRADIOL ON BINGE EATING IN RATS (2012) (0)
- Man vs. Machine: A Junior‐Level Laboratory Exercise Comparing Human and Instrumental Detection Limits (2017) (0)
- Measurement of Gustation: From Clinical to Population-Based Methods (2021) (0)
- Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals (2014) (0)
- Overview of the 12th Pangborn Sensory Science Symposium and special issue (2018) (0)
- Harsh and sweet sensations predict acute liking of electronic cigarettes, but flavor does not affect acute nicotine intake: a pilot laboratory study in men (2019) (0)
- WITHDRAWN: Optimal liking of fat-sweet mixtures varies with markers of bitter taste and taste anatomy (2006) (0)
- 0541 Fat reduction in ice cream and its effect on physical structure and consumer acceptability (2016) (0)
- Oral somatosensatory acuity is related to particle size perception in chocolate (2019) (0)
- Examining Product Names of Commercially Produced Infant and Toddler Foods Containing Vegetables (P11-082-19). (2019) (0)
- Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness. (2022) (0)
- THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF FOOD SCIENCE INVESTIGATING DIFFERENCES IN ORAL SOMATOSENSATION AND VISCOSITY PERCEPTION (2019) (0)
- Vegetable or Fruit? An Examination of Commercially Available Vegetable Products for Infants and Toddlers (2017) (0)
- Innovative sensory methods to access acceptability of mixed polymer semisoft ovules for microbicide applications (2016) (0)
- Hopfer-etal-HopsPerception-preprint (2021) (0)
- The Good Tastes Study: Relations Between Children's Eating Behaviors and Caregivers' Intentions to Persist in Offering Difficult-to-like Foods (OR03-02-19). (2019) (0)
- Taste Genetics, Dietary Behaviors, and Cardiovascular Disease (CVD) Risk Among Middle-Aged Women (2007) (0)
- The Pennsylvania State University The Graduate School College of Agricultural Sciences RELATING THE SENSORY AND RHEOLOGICAL PROPERTIES OF PERSONAL CARE PRODUCTS A Thesis in Food Science by (2011) (0)
- Reasons Individuals Stop Eating Questionnaire (2021) (0)
- Young Researchers Forum - Young Scientist Awards : International Conference on Food Microbiology and Food Market (2019) (0)
- Discrete product choices made by young adults who vape regularly reveal segments of flavor and nicotine focused users (2020) (0)
- The effect of dairy proteins on the oral burn of capsaicin. (2022) (0)
- Flavor science in the context of research on electronic cigarettes (2022) (0)
- Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. (2022) (0)
- Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: a small case-control series (2023) (0)
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