| More than smell—COVID-19 is associated with severe impairment of smell, taste, and chemesthesis V Parma, K Ohla, MG Veldhuizen, MY Niv, CE Kelly, AJ Bakke, ... Chemical senses 45 (7), 609-622, 2020 | 503 | 2020 |
| Role of sensory evaluation in consumer acceptance of plant-based meat analogs and meat extenders: A scoping review M Fiorentini, AJ Kinchla, AA Nolden Foods 9 (9), 1334, 2020 | 223 | 2020 |
| Do polymorphisms in chemosensory genes matter for human ingestive behavior? JE Hayes, EL Feeney, AL Allen Food quality and preference 30 (2), 202-216, 2013 | 167 | 2013 |
| Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms RC Gerkin, K Ohla, MG Veldhuizen, PV Joseph, CE Kelly, AJ Bakke, ... Chemical senses 46, 2021 | 165* | 2021 |
| Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS) JE Hayes, AL Allen, SM Bennett Food quality and preference 28 (1), 36-44, 2013 | 158 | 2013 |
| Functional performance of plant proteins KK Ma, M Greis, J Lu, AA Nolden, DJ McClements, AJ Kinchla Foods 11 (4), 594, 2022 | 107 | 2022 |
| Bitterness of the Non-nutritive Sweetener Acesulfame Potassium Varies With Polymorphisms in TAS2R9 and TAS2R31 AL Allen, JE McGeary, VS Knopik, JE Hayes Chemical senses 38 (5), 379-389, 2013 | 86 | 2013 |
| Plant-based cheeses: A systematic review of sensory evaluation studies and strategies to increase consumer acceptance EC Short, AJ Kinchla, AA Nolden Foods 10 (4), 725, 2021 | 85 | 2021 |
| Methods for testing the quality attributes of plant-based foods: Meat-and processed-meat analogs DJ McClements, J Weiss, AJ Kinchla, AA Nolden, L Grossmann Foods 10 (2), 260, 2021 | 83 | 2021 |
| A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss. K Ohla, MG Veldhuizen, T Green, ME Hannum, AJ Bakke, ST Moein, ... Rhinology, 2022 | 81* | 2022 |
| Polymorphisms in TRPV1 and TAS2Rs Associate with Sensations from Sampled Ethanol AL Allen, JE McGeary, JE Hayes Alcoholism: Clinical and Experimental Research 38 (10), 2550-2560, 2014 | 79 | 2014 |
| Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31 AL Allen, JE McGeary, JE Hayes Chemosensory perception 6, 109-117, 2013 | 78 | 2013 |
| Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes AA Nolden, JE McGeary, JE Hayes Physiology & behavior 156, 117-127, 2016 | 77 | 2016 |
| Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31 JE Hayes, EL Feeney, AA Nolden, JE McGeary Chemical senses 40 (6), 437-443, 2015 | 73 | 2015 |
| Perceptual and affective responses to sampled capsaicin differ by reported intake AA Nolden, JE Hayes Food quality and preference 55, 26-34, 2017 | 70 | 2017 |
| Chemosensory changes from cancer treatment and their effects on patients' food behavior: a scoping review. AA Nolden, LD Hwang, A Boltong, DR Reed Nutrients 11 (10), 2019 | 67 | 2019 |
| Perceptual qualities of ethanol depend on concentration, and variation in these percepts associates with drinking frequency AA Nolden, JE Hayes Chemosensory perception 8, 149-157, 2015 | 66 | 2015 |
| Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS M Greis, T Sainio, K Katina, AJ Kinchla, A Nolden, R Partanen, L Seppä Food Quality and Preference 86, 104019, 2020 | 51 | 2020 |
| Examination of the nutritional composition of alternative beef burgers available in the United States E Cole, N Goeler-Slough, A Cox, A Nolden International Journal of Food Sciences and Nutrition 73 (4), 425-432, 2022 | 39 | 2022 |
| Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives L Grossmann, AJ Kinchla, A Nolden, DJ McClements Comprehensive reviews in food science and food safety 20 (2), 2206-2233, 2021 | 33 | 2021 |
John E. Hayes, PhDProfessor of Food Science, Penn StateVerified email at psu.edu
