18 results on '"Hayes, John E"'
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2. Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: A small case-control series
3. Associations between chronic cigarette smoking and taste function: Results from the 2013–2014 national health and nutrition examination survey
4. Associations of olfactory dysfunction with anthropometric and cardiometabolic measures: Findings from the 2013–2014 national health and nutrition examination survey (NHANES)
5. Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin
6. Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters
7. Sip and spit or sip and swallow: Choice of method differentially alters taste intensity estimates across stimuli
8. Expectation and expectoration: Information manipulation alters spitting volume, a common proxy for salivary flow
9. Salivary protein levels as a predictor of perceived astringency in model systems and solid foods
10. Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
11. Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6
12. Otitis media exposure associates with dietary preference and adiposity: A community-based observational study of at-risk preschoolers
13. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking
14. Oral sensory phenotype identifies level of sugar and fat required for maximal liking
15. Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures
16. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates
17. Capsaicin as a probe of the relationship between bitter taste and chemesthesis
18. Two decades of supertasting: Where do we stand?
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