John E. Hayes

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.

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

Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype.

Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults.

Quantitative perceptual differences among over-the-counter vaginal products using a standardized methodology: implications for microbicide development.

Two decades of supertasting: where do we stand?

Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil.

Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.

Wine Expertise Predicts Taste Phenotype.

Rejection thresholds in solid chocolate-flavored compound coating.

Direct comparison of the generalized Visual Analog Scale (gVAS) and general Labeled Magnitude Scale (gLMS).

Shape of vaginal suppositories affects willingness-to-try and preference.

User preferences in a carrageenan-based vaginal drug delivery system.

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

Personality factors predict spicy food liking and intake.

Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31.

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Tolerance for high flavanol cocoa powder in semisweet chocolate.

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

Rebaudioside A and Rebaudioside D bitterness do not covary with Acesulfame K bitterness or polymorphisms in and

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

Nonnutritive sweeteners are not supernormal stimuli.

Release of tenofovir from carrageenan-based vaginal suppositories.

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking.

Relationships between perceptual attributes and rheology in over-the-counter vaginal products: a potential tool for microbicide development.

Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.

Firmness Perception Influences Women's Preferences for Vaginal Suppositories.

Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol.

Regional differences in suprathreshold intensity for bitter and umami stimuli.

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

Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk.

Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31.

Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli.

Perceptual mapping of chemesthetic stimuli in naïve assessors.

Consumer peach preferences and purchasing behavior: a mixed methods study.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk.

Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes.

An introduction to this Special Issue: Chemosensation and Health.

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.

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods.

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

Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach.

Innovative sensory methods to access acceptability of mixed polymer semisoft ovules for microbicide applications.

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

Expectation and expectoration: Information manipulation alters spitting volume, a common proxy for salivary flow.

Chocolate not necessarily healthier or tastier.

Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo.

Degree of free fatty acid saturation influences chocolate rejection in human assessors.

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

Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

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

Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli.

Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.

Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters.

Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States.

Bitter and sweet tasting molecules: It's complicated.

Self-reported Smoking Status, TAS2R38 Variants, and Propylthiouracil Phenotype: An Exploratory Crowdsourced Cohort Study.

Qualitative exploration of intrinsic and extrinsic factors that influence acceptability of semisoft vaginal suppositories.

Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria.

Oral somatosensatory acuity is related to particle size perception in chocolate.

Putting out the fire - Efficacy of common beverages in reducing oral burn from capsaicin.

Evaluation of Sweetener Synergy in Humans by Isobole Analyses.

Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures.

Regional Variation of Bitter Taste and Aftertaste in Humans.

Associations of olfactory dysfunction with anthropometric and cardiometabolic measures: Findings from the 2013-2014 national health and nutrition examination survey (NHANES).