About: John E. Hayes

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American chemosensory psychophysicist

Attributes	Values
rdf:type	Item
owl:sameAs	John E. Hayes
description	forskare (sv) ikertzailea (eu) 연구원 (ko) 研究者 (ja) wetenschapper (nl) дослідник (uk) эрдэмтэн (mn) изилдөөчү (ky) 研究者 (zh) հետազոտող (hy) American chemosensory psychophysicist (en)
rdfs:label	John E. Hayes (en) John E. Hayes (es) John E. Hayes (nl) John E. Hayes (sl) John E. Hayes (ast) জন ই হেইস (bn)
skos:prefLabel	John E. Hayes (en) John E. Hayes (es) John E. Hayes (nl) John E. Hayes (sl) John E. Hayes (ast) জন ই হেইস (bn)
name	John E. Hayes (en) John E. Hayes (es) John E. Hayes (nl) John E. Hayes (sl) John E. Hayes (ast) জন ই হেইস (bn)
Scopus author ID	wds:Q55174680-380E90D8-C938-47AC-B7C0-6B391E94F0D4
Scopus author ID	7403555167
given name	wds:Q55174680-9B1BCB07-A4A1-4674-9E92-C0315127108E
given name	John
instance of	wds:Q55174680-C0DF4622-DBAA-40F9-9498-39DA78D98CF9
instance of	Homo sapiens
Academic Tree ID	wds:Q55174680-99584AB5-4FCA-4253-AD29-34A8845B81B2
Google Knowledge Graph ID	wds:Q55174680-5CE2F3C5-745E-4000-8D52-EE8179257FEC
Google Knowledge Graph ID	http://g.co/kg/g/11c0xm8zzn
Academic Tree ID	3820
Google Knowledge Graph ID	/g/11c0xm8zzn
skos:altLabel	John Hayes (en) John Edward Hayes (en)
occupation	wds:Q55174680-395B4D46-ED36-40A4-A82C-E968BD1F48A9
NUKAT ID	wds:q55174680-954e3020-439f-b9c7-b741-643172dd5de3
sex or gender	wds:Q55174680-5C2F7334-F0C2-499E-BC8C-FBD5D7CC3933
VIAF ID	wds:Q55174680-6023b2e4-44da-186f-dc6d-0896385ed98b
Library of Congress authority ID	wds:q55174680-523d273c-4289-2e05-3a14-bcb933e6c54e
on focus list of Wikimedia project	wds:Q55174680-5F9B5480-72F4-4290-8F61-04CD57981F2C
educated at	wds:Q55174680-0DB8C4FA-48FE-49A1-A625-5B215F2ABE2C
family name	wds:Q55174680-956E60FB-46B3-451E-AC4A-B283691C78A8
WorldCat Identities ID (superseded)	wds:q55174680-df33bb61-42bc-7b30-4fd3-ec2c283f1cb9
VIAF ID	http://viaf.org/viaf/193144647685292036125
Library of Congress authority ID	http://id.loc.gov/authorities/names/n2015060238
occupation	researcher
NUKAT ID	n2017025401
sex or gender	male
VIAF ID	193144647685292036125
Library of Congress authority ID	n2015060238
on focus list of Wikimedia project	WikiProject COVID-19
educated at	University of Connecticut
family name	Hayes
WorldCat Identities ID (superseded)	lccn-n2015060238
ORCID iD	wds:Q55174680-85988E8E-F5B7-40D7-A41A-66F5B2D0BA65
ORCID iD	https://orcid.org/0000-0001-9065-6326
ORCID iD	0000-0001-9065-6326
is about of	John E. Hayes https://www.wikidata.org/wiki/Special:EntityData/Q55174680 John E. Hayes
is author of	Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol. User preferences in a carrageenan-based vaginal drug delivery system Crowdsourcing taste research: genetic and phenotypic predictors of bitter taste perception as a model Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes Do polymorphisms in chemosensory genes matter for human ingestive behavior? Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency. Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6. Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31. Gender differences in the influence of personality traits on spicy food liking and intake Personality factors predict spicy food liking and intake Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption. Physical approaches to masking bitter taste: lessons from food and pharmaceuticals. Predictors of relapse in a bupropion trial for smoking cessation in recently-abstinent alcoholics: preliminary results using an aggregate genetic risk score Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli. Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach Salivary protein levels as a predictor of perceived astringency in model systems and solid foods Regional differences in suprathreshold intensity for bitter and umami stimuli TongueSim: Development of an Automated Method for Rapid Assessment of Fungiform Papillae Density for Taste Research Drivers of Vaginal Drug Delivery System Acceptability from Internet-Based Conjoint Analysis Release of tenofovir from carrageenan-based vaginal suppositories Tolerance for high flavanol cocoa powder in semisweet chocolate. Rebaudioside A and Rebaudioside D bitterness do not covary with Acesulfame K bitterness or polymorphisms in TAS2R9 and TAS2R31 Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk. The Relationships Between Common Measurements of Taste Function. Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. Influence of biological, experiential and psychological factors in wine preference segmentation. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity?

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