Zobrazeno 1 - 10
of 211
pro vyhledávání: '"John E, Hayes"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1852 (2024)
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles,
Externí odkaz:
https://doaj.org/article/9d79f390dec44c96b1c0ffa1662c5e52
Autor:
Hongyang Li, Richard C. Gerkin, Alyssa Bakke, Raquel Norel, Guillermo Cecchi, Christophe Laudamiel, Masha Y. Niv, Kathrin Ohla, John E. Hayes, Valentina Parma, Pablo Meyer
Publikováno v:
Communications Medicine, Vol 3, Iss 1, Pp 1-8 (2023)
Abstract Background There is a prevailing view that humans’ capacity to use language to characterize sensations like odors or tastes is poor, providing an unreliable source of information. Methods Here, we developed a machine learning method based
Externí odkaz:
https://doaj.org/article/9323473feea643b1858957e10becfcfc
Publikováno v:
Nutrients, Vol 16, Iss 9, p 1357 (2024)
Bitterness from phenylthiocarbamide and 6-n-propylthiouracil (PROP) varies with polymorphisms in the TAS2R38 gene. Three SNPs form two common (AVI, PAV) and four rare haplotypes (AAI, AAV, PVI, and PAI). AVI homozygotes exhibit higher detection thres
Externí odkaz:
https://doaj.org/article/9add61574f43430781e58323d74e9ef3
Publikováno v:
Nutrients, Vol 16, Iss 8, p 1107 (2024)
The Teruel Orthorexia Scale (TOS) defines two related but distinct constructs: Orthorexia Nervosa (OrNe), a pathological fixation on a healthy diet, and Healthy Orthorexia (HeOr), an interest in a healthy diet independent of psychopathology. Here, we
Externí odkaz:
https://doaj.org/article/69f61099a26f43fbb8ce98464185ca89
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100597- (2023)
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or bee
Externí odkaz:
https://doaj.org/article/79e7d32407d44878b97768ee807e3e3e
Publikováno v:
Frontiers in Genetics, Vol 13 (2022)
For pharmaceuticals to deliver their full benefits with maximum efficacy, patients need to follow recommended dosing schedules, in terms of amount and frequency. Unfortunately, the aversive taste of many drugs, especially bitterness, can reduce patie
Externí odkaz:
https://doaj.org/article/e9fba09647cb4823b49f6b1d0051eeab
Autor:
John E. Hayes, Allison N. Baker
Publikováno v:
Frontiers in Neuroscience, Vol 16 (2022)
Thousands start smoking or vaping daily, despite long-standing efforts by public health authorities to curb initiation and use of nicotine containing products. Over the last 15 years, use of electronic nicotine delivery systems has increased dramatic
Externí odkaz:
https://doaj.org/article/6fc689fe8615451884098554c7bc1e88
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Although sensory-guided product design is most traditionally used by food and beverage companies, the approach has widespread application for many other products, including pharmaceuticals and medical devices. Previously, our team used senso
Externí odkaz:
https://doaj.org/article/640fb0280f194196869f69cb474288eb
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
Abstract Electronic cigarette use—vaping—is increasingly popular. Various product factors may influence an individual’s choice of e-cigarette. To provide an evidence base for e-cigarette regulation, a better understanding of the role different
Externí odkaz:
https://doaj.org/article/8b80e9b4083a4c16bfaed922379f29a7
Autor:
Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa Bensafi
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-8 (2020)
Syndromic surveillance for COVID-19 could help to identify areas with increasing transmission. Here, the authors show that increased reports of changes in smell and taste measured at the population level are correlated with the increased COVID-19-rel
Externí odkaz:
https://doaj.org/article/83f02b114c3443af84ab055db70df955