基本信息
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职业迁徙
个人简介
Dr. Hayes leads a transdisciplinary research program that applies Sensory & Consumer Science to a broad range of topics, including ingestive behavior, flavor perception, and individual differences, as well as user centered drug delivery optimization, eCig flavor and use, and chemosensory changes due to COVID-19. Much of his work studies Food Choice within a biobehavioral framework by integrated traditional psychophysical and sensory methods with behavioral genetics to understand biological factors that may cause individuals to like and eat some foods but not others. During the COVID19 pandemic lockdown in Spring 2020, he initiated a new line of research on chemosensory loss and recovery following infection with SARS-CoV-2.
研究兴趣
论文共 250 篇作者统计合作学者相似作者
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期刊级别
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FOOD QUALITY AND PREFERENCE (2024)
Journal of the Academy of Nutrition and Dieteticsno. 1 (2024): 15-27.e1
Nutrientsno. 9 (2024): 1357-1357
PHYSIOLOGY & BEHAVIOR (2024): 114447-114447
Appetite (2024): 107300-107300
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作者统计
#Papers: 250
#Citation: 6496
H-Index: 42
G-Index: 75
Sociability: 7
Diversity: 0
Activity: 3
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