John E. Hayes Ph.D. — UConn Output

• Dissertation — Translating Taste Genetics to Adiposity: Sensation, Preference and Intake of High-Fat Sweet Foods — 2.2mb PDF
  • Preface
  • Chap1 — Supertasting and PROP bitterness depends on more than oral anatomy and receptor genetics
  • Chap2 — Revisiting Sugar-Fat Mixtures: Sweetness and Creaminess Vary with Phenotypic Markers of Oral Sensation — Hayes & Duffy. 2007. Chem Sens 32(3) pp. 225-236
  • Chap3 — Sensory phenotype identifies amount of sugar and fat required for maximal liking
  • Chap4 — Explaining variance in central adiposity though taste phenotype and food preference
  • Chap5 — Summary, future work and significance

• Non-dissertation
  • Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates — Lanier, Hayes & Duffy. 2005. Physiol Behav 83(5) pp. 821-831
  • Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake — Dinehart, Hayes, et al. 2006. Physiol Behav 87(2). pp. 304-313
  • Sodium chloride sensation and hedonics: Relationships with sex, taste phenotype, and sodium intake — In progress
  • Assessing Diet and Disease Risk via Food Preference — Awaiting submission to Appetite