John E. Hayes
John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a full professor of food science at Pennsylvania State University and director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia. Hayes is among the top 500 (<1%) most cited Food Scientists in the world. Provided by Wikipedia
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Predictors of Relapse in a Bupropion Trial for Smoking Cessation in Recently-Abstinent Alcoholics: Preliminary Results Using an Aggregate Genetic Risk Score by John E. McGeary, Valerie S. Knopik, John E. Hayes, Rohan H. Palmer, Peter M. Monti, David Kalman
Published 2012Connect to this object online.
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Predictors of Relapse in a Bupropion Trial for Smoking Cessation in Recently-Abstinent Alcoholics: Preliminary Results Using an Aggregate Genetic Risk Score by John E. McGeary, Valerie S. Knopik, John E. Hayes, Rohan H. Palmer, Peter M. Monti, David Kalman
Published 2012Connect to this object online.
Book