What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Gene
- Biochemistry
The scientist’s investigation covers issues in Taste, Food science, Genetics, Endocrinology and Internal medicine.
The concepts of his Taste study are interwoven with issues in Salt, Sodium and Sucrose.
Gary K. Beauchamp interconnects Ethanol, Male mice, Breast milk and Heritability in the investigation of issues within Food science.
His studies link Molecular biology with Genetics.
He has included themes like Stimulus, Physiology and Odor in his Endocrinology study.
His research investigates the connection with Internal medicine and areas like Pregnancy which intersect with concerns in Gene polymorphism, Outbreeding depression, Loss of heterozygosity, Function and Identity.
His most cited work include:
- Prenatal and postnatal flavor learning by human infants. (717 citations)
- Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. (605 citations)
- Food Intake, Water Intake, and Drinking Spout Side Preference of 28 Mouse Strains (407 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Taste, Genetics, Internal medicine, Endocrinology and Food science.
His Taste study combines topics in areas such as Sodium and Sucrose.
Genetics is represented through his Gene, Major histocompatibility complex, Genetic variation, TAS1R3 and Locus research.
His biological study spans a wide range of topics, including Haplotype, Genotype, Mate choice and Odor.
His Odor study integrates concerns from other disciplines, such as Olfaction and Androstenone.
His work on Flavor as part of general Food science study is frequently connected to Wine tasting, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
He most often published in these fields:
- Taste (30.74%)
- Genetics (26.35%)
- Internal medicine (22.97%)
What were the highlights of his more recent work (between 2006-2021)?
- Taste (30.74%)
- Biochemistry (13.51%)
- Genetics (26.35%)
In recent papers he was focusing on the following fields of study:
Gary K. Beauchamp mostly deals with Taste, Biochemistry, Genetics, Taste receptor and Food science.
His Taste research incorporates themes from Zoology and Receptor.
His Inbred strain and Sucrose octaacetate study in the realm of Biochemistry connects with subjects such as Major urinary proteins.
Many of his research projects under Genetics are closely connected to Variation with Variation, tying the diverse disciplines of science together.
His Taste receptor research is multidisciplinary, incorporating elements of Aspartame and Communication.
His work on Casein and Chemical senses as part of his general Food science study is frequently connected to Pungency, thereby bridging the divide between different branches of science.
Between 2006 and 2021, his most popular works were:
- T2R38 taste receptor polymorphisms underlie susceptibility to upper respiratory infection (342 citations)
- Taste Receptor Genes (309 citations)
- Early flavor learning and its impact on later feeding behavior. (248 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Gene
- Biochemistry
Gary K. Beauchamp focuses on Taste, Taste receptor, Receptor, Umami and Internal medicine.
He mostly deals with Sweetness in his studies of Taste.
Gary K. Beauchamp combines subjects such as Perception and Monosodium glutamate with his study of Umami.
His research integrates issues of Endocrinology and Chromatography in his study of Internal medicine.
The TAS2R38 portion of his research involves studies in Genetics and Gene.
Many of his studies on Genetics apply to Odor as well.
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