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. Provided by Wikipedia-
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13by Toral Zaveri, Rachel J. Primrose, Lahari Surapaneni, Gregory R. Ziegler, John E. HayesGet full text
Published 2014-09-01
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20by Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa BensafiGet full text
Published 2020-10-01
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