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Alissa A. Nolden
Researcher at University of Massachusetts Amherst
Publications - 39
Citations - 876
Alissa A. Nolden is an academic researcher from University of Massachusetts Amherst. The author has contributed to research in topics: Medicine & Taste. The author has an hindex of 9, co-authored 27 publications receiving 294 citations. Previous affiliations of Alissa A. Nolden include Pennsylvania State University & Monell Chemical Senses Center.
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More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma,Kathrin Ohla,Maria G. Veldhuizen,Masha Y. Niv,Christine E. Kelly,Alyssa J. Bakke,Keiland W. Cooper,Cédric Bouysset,Nicola Pirastu,Michele Dibattista,Rishemjit Kaur,Marco Tullio Liuzza,Marta Yanina Pepino,Veronika Schöpf,Veronica Pereda-Loth,Shannon B. Olsson,Richard C. Gerkin,Paloma Rohlfs Domínguez,Javier Albayay,Michael C. Farruggia,Surabhi Bhutani,Alexander Fjaeldstad,Ritesh Kumar,Anna Menini,Moustafa Bensafi,Mari Sandell,Iordanis Konstantinidis,Antonella Di Pizio,Federica Genovese,Lina Öztürk,Thierry Thomas-Danguin,Johannes Frasnelli,Sanne Boesveldt,Ozlem Saatci,Luis R. Saraiva,Cailu Lin,Jérôme Golebiowski,Liang-Dar Hwang,Mehmet Hakan Ozdener,M.D. Guàrdia,Christophe Laudamiel,Marina Ritchie,Jan Havlíček,Denis Pierron,Eugeni Roura,Marta Navarro,Alissa A. Nolden,Juyun Lim,Katherine L. Whitcroft,Lauren R. Colquitt,Camille Ferdenzi,Evelyn V. Brindha,Aytug Altundag,Alberto Macchi,Alexia Nunez-Parra,Zara M. Patel,Sébastien Fiorucci,Carl Philpott,Barry C. Smith,Johan N. Lundström,Carla Mucignat,Jane K. Parker,Mirjam van den Brink,Michael Schmuker,Florian Ph. S. Fischmeister,Thomas Heinbockel,Vonnie D. C. Shields,Farhoud Faraji,Enrique Santamaría,William E.A. Fredborg,Gabriella Morini,Jonas Olofsson,Maryam Jalessi,Noam Karni,Anna D'Errico,Rafieh Alizadeh,Robert Pellegrino,Pablo Meyer,Caroline Huart,Ben Chen,Graciela M. Soler,Mohammed K. Alwashahi,Olagunju Abdulrahman,Antje Welge-Lüssen,Pamela Dalton,Jessica Freiherr,Carol H. Yan,Jasper H. B. de Groot,Vera V. Voznessenskaya,Hadar Klein,Jingguo Chen,Masako Okamoto,Elizabeth Sell,Preet Bano Singh,Julie Walsh-Messinger,Nicholas Archer,Sachiko Koyama,Vincent Deary,S. Craig Roberts,Huseyin Yanik,Samet Albayrak,Lenka Martinec Novákov,Ilja Croijmans,Patricia Portillo Mazal,Shima T. Moein,Eitan Margulis,Coralie Mignot,Sajidxa Mariño,Dejan Georgiev,Pavan Kumar Kaushik,Bettina Malnic,Hong Wang,Shima Seyed-Allaei,Nur Yoluk,Sara Razzaghi,Jeb M. Justice,Diego Restrepo,Julien W. Hsieh,Danielle R. Reed,Thomas Hummel,Steven D. Munger,John E. Hayes +121 more
TL;DR: The results show that COVID-19-associated chemosensory impairment is not limited to smell, but also affects taste and chemesthesis, and suggest that SARS-CoV-2 infection may disrupt sensory-neural mechanisms.
Journal ArticleDOI
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review
TL;DR: Original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance.
Journal ArticleDOI
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
TL;DR: It is confirmed that capsaicin, piperine and ethanol elicit bitterness in addition to burning/stinging sensations and it would be beneficial to determine which TAS2R receptors are activated in vitro by chemesthetic compounds.
Journal ArticleDOI
Quinine Bitterness and Grapefruit Liking Associate with Allelic Variants in TAS2R31.
TL;DR: In this paper, the authors examined quinine bitterness and remembered liking for grapefruit juice to test whether they associate with SNPs in another nearby gene, TASR2R31.
Journal ArticleDOI
Perceptual and affective responses to sampled capsaicin differ by reported intake
Alissa A. Nolden,John E. Hayes +1 more
TL;DR: It is confirmed that burn in the laboratory differs with reported chili intake, with infrequent consumers reporting more burn, and it is concluded the differences observed here and elsewhere are not likely due to differences in how participants use rating scales.