A5046992535- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Advanced Chemical Sensor Technologies
- Consumer Attitudes and Food Labeling
- Obesity, Physical Activity, Diet
- Breastfeeding Practices and Influences
- Multisensory perception and integration
- Meat and Animal Product Quality
- Adolescent Sexual and Reproductive Health
- Long-Term Effects of COVID-19
- HIV/AIDS Research and Interventions
- Consumer Packaging Perceptions and Trends
- Reproductive tract infections research
- Probiotics and Fermented Foods
- HIV, Drug Use, Sexual Risk
- Biochemical and biochemical processes
- Food Quality and Safety Studies
- Herpesvirus Infections and Treatments
- Transgenic Plants and Applications
- Infant Health and Development
- Acne and Rosacea Treatments and Effects
- Food Waste Reduction and Sustainability
- Cancer, Stress, Anesthesia, and Immune Response
- Nutrition, Health and Food Behavior
Pennsylvania State University
2016-2023
University of Colorado Anschutz Medical Campus
2019
Purdue University West Lafayette
2019
Memorial
2019
Colorado State University
2019
University of Minnesota
2007-2010
University of Minnesota, Duluth
2007
Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 chemosensory impairments, such as anosmia. However, these downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, generally lacked quantitative measurements. Here, we report the development, implementation, initial results multilingual, international questionnaire assess self-reported quantity quality perception in 3 distinct modalities (smell, chemesthesis) before...
Abstract In a preregistered, cross-sectional study, we investigated whether olfactory loss is reliable predictor of COVID-19 using crowdsourced questionnaire in 23 languages to assess symptoms individuals self-reporting recent respiratory illness. We quantified changes chemosensory abilities during the course illness 0–100 visual analog scales (VAS) for participants reporting positive (C19+; n = 4148) or negative (C19−; 546) laboratory test outcome. Logistic regression models identified...
Background: Sudden smell loss is a specific early symptom of COVID-19, which, prior to the emergence Omicron, had estimated prevalence ~40% 75%. Chemosensory impairments affect physical and mental health, dietary behavior. Thus, it critical understand rate time course recovery. The aim this cohort study was characterize function recovery up 11 months post COVID-19 infection. Methods: This longitudinal survey individuals suffering COVID-19-related assessed disease symptoms gustatory olfactory...
ABSTRACT: Preference for refined bread is often cited as a reason the relatively low consumption of whole wheat bread; only few studies, however, have examined consumer preferences between and breads, results these studies are inconclusive. Our objective was to determine if preferred bread. We hypothesized that people would prefer conducted taste test with 89 people. They rated their liking 9 different breads chosen represent several comparisons equivalent breads. The participants also...
Abstract In response to the COVID-19 pandemic, many governments have taken drastic measures avoid an overflow of intensive care units. Accurate metrics disease spread are critical for reopening strategies. Here, we show that self-reports smell/taste changes more closely associated with hospital overload and earlier markers infection SARS-CoV-2 than current governmental indicators. We also report a decrease in new onset as early 5 days after lockdown enforcement. Cross-country comparisons...
COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss smell (anosmia or hyposmia). We investigated whether olfactory reliable predictor COVID-19. This preregistered, cross-sectional study used crowdsourced questionnaire in 23 languages to assess individuals self-reporting recent respiratory illness. quantified changes chemosensory abilities during course illness using 0-100 visual analog scales (VAS) for participants reporting positive (C19+;...
Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as individuals are unable detect it even at high concentrations, despite otherwise normal olfaction. This affect perception and preference rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal 53) rejection (n 86) red wine convenience...
Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 chemosensory impairments such as anosmia. However, these downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, generally lacked quantitative measurements, were mostly restricted data from single countries. Here, we report the development, implementation initial results multi-lingual, international questionnaire assess self-reported quantity quality perception in...
Craft chocolate is a relatively new and fast-growing segment of the American market. To understand premium consumer perception craft desirable product attributes, we conducted mixed-methods study using focus groups projective mapping. Projective mapping revealed that participants segmented products in terms quality based upon usage occasion rather than cost or other factors. We found consumers use search attributes such as segmentation, price, availability, packaging determinants....
Abstract Importance Sudden smell loss is a specific early symptom of COVID-19, with an estimated prevalence ~40% to 75%. Smell impairment affects physical and mental health, dietary behavior. Thus, it critical understand the rate time course recovery. Objective To characterize function recovery up 11 months post COVID-19 infection. Settings, Participants This longitudinal survey individuals suffering COVID-19-related assessed disease symptoms gustatory olfactory function. (n=12,313) who...
The ingredients and nutrients of infant toddler foods (ITFs) sold in pouches were compared with products available other packages, such as jars/packs containers. Company websites (n = 21) in-store shelf inventory 3) used to create a database commercial ITFs containing vegetables 548) the United States. Results indicated that most commonly packaged (50%), followed by “other” packages (25%) (25%). Infant food contained significantly more sugars per serving Reference Amount Customarily...
Bitterness is classically considered undesirable in foods and beverages. Yet, widespread commercial success of beers (like Bitters the UK or IPAs US) indicate bitterness desirable for some consumers. Here, we tested whether personality traits influence beer liking intake. Under laboratory conditions, consumers (n = 109) rated intensity 2 pale ales a lager, two bitter solutions (quinine, Tetralone®). Participants also completed intake questionnaires (Sensation Seeking, Sensitivity to...
There is a prevailing view that humans' capacity to use language characterize sensations like odors or tastes poor, providing an unreliable source of information.Here, we developed machine learning method based on Natural Language Processing (NLP) using Large Models (LLM) predict COVID-19 diagnosis solely text descriptions acute changes in chemosensation, i.e., smell, taste and chemesthesis, caused by the disease. The dataset more than 1500 subjects was obtained from survey responses early...
Vaginal microbicides potentially empower women to protect themselves from HIV and other sexually transmitted infections (STIs), especially when culture, religion, or social status may prevent them negotiating condom use. The open literature contains minimal information on factors that drive user acceptability of women’s health products vaginal drug delivery systems. By understanding what find be most important with regard sensory properties product functionality, developers can iteratively...
Infants are born with the biological predisposition to reject bitterness. Dark green vegetables contain essential nutrients but also bitter compounds, making them more difficult like. The Good Tastes Study was designed determine whether reducing bitterness by adding small amounts of sugar or salt would alter infant acceptance kale purées. Caregivers (n = 106, 94% mothers, 82% Non-Hispanic White) and children (53% male, aged 6-24 mo) participated in a videorecorded laboratory visit during...
ABSTRACT The purpose of this study was to determine if fungiform papillae density and 6‐n‐propylthiouracil (PROP) sensitivity were correlated with bread roughness intensity discrimination. We hypothesized that individuals more sensitive PROP higher densities would perceive enhanced have better discrimination abilities. Thirty‐seven panelists rated the samples had been differentially staled manipulate roughness. Panelists also bitterness sweetness intensities. included series 100% whole wheat...
Abstract Although sensory-guided product design is most traditionally used by food and beverage companies, the approach has widespread application for many other products, including pharmaceuticals medical devices. Previously, our team sensory methods to explore preclinical optimization of soft-gel vaginal microbicides. Past clinical trials suggest microbicides may be an effective means women protect themselves from HIV sexually transmitted infections, but these will not work if they are due...
Vaginal microbicides are a promising means to prevent the transmission of HIV and other sexually transmitted infections, by empowering women initiate use prophylactically when they perceive themselves be at risk. However, in clinical trials, have shown mixed results, with consistent finding that effectiveness varies substantially as function user adherence.Based on assumption adherence is driven, least part, product properties influence acceptability, we used softgel technology develop...