31. Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops. (December 2021) Authors: Hopfer, Helene; McDowell, Elliott H.; Nielsen, Line E.; Hayes, John E. Journal: Food quality and preference Issue: Volume 94(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Reconsidering the classification of sweet taste liker phenotypes: A methodological review. (March 2019) Authors: Iatridi, Vasiliki; Hayes, John E.; Yeomans, Martin R. Journal: Food quality and preference Issue: Volume 72(2019) Page Start: 56 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region. (June 2019) Authors: Perry, Demetra M.; Byrnes, Nadia K.; Heymann, Hildegarde; Hayes, John E. Journal: Food quality and preference Issue: Volume 74(2019) Page Start: 147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. (August 2022) Authors: Goza, Jennifer L.; Ziegler, Gregory R.; Wee, Josephine; Hayes, John E.; Hopfer, Helene Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Sensory Aspects of Bitter and Sweet Tastes During Early Childhood. (March 2017) Authors: Hayes, John E.; Johnson, Susan L. Journal: Nutrition today Issue: Volume 52(2017)Supplement 2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk. Issue 5 (21st June 2022) Authors: Hopfer, Helene; Riak, Alden C.; Roberts, Robert F.; Hayes, John E.; Ziegler, Gregory R. Journal: Journal of sensory studies Issue: Volume 37:Issue 5(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. The effect of dairy proteins on the oral burn of capsaicin. (12th December 2022) Authors: Farah, Brigitte A.; Hayes, John E.; Coupland, John N. Journal: Journal of food science Issue: Volume 88(2023)Supplement 1 Page Start: A147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. The Reasons Individuals Stop Eating Questionnaire (RISE-Q): a novel tool to characterize satiation. (1st February 2021) Authors: Cunningham, Paige M.; Roe, Liane S.; Hayes, John E.; Keller, Kathleen L.; Hetherington, Marion M.; Rolls, Barbara J. Journal: Appetite Issue: Volume 157(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants. (July 2022) Authors: Hendriks-Hartensveld, Anouk E.M.; Brodock, Jennifer L.; Hayes, John E.; Rolls, Barbara J.; Keller, Kathleen L.; Havermans, Remco C. Journal: Food quality and preference Issue: Volume 99(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk. (April 2016) Authors: Bakke, Alyssa J.; Shehan, Catherine V.; Hayes, John E. Journal: Food quality and preference Issue: Volume 49(2016:Apr.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗