Harvard Catalyst Profiles

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Julie E Gervis, Ph.D.

Concepts (28)

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Concepts are derived automatically from a person's publications.
Concepts are listed by decreasing relevance which is based on many factors, including how many publications the person wrote about that topic, how long ago those publications were written, and how many publications other people have written on that same topic.
Name Number of Publications Most Recent Publication Publications by All Authors Concept Score Why?
Taste320231892.180 Why?
Restaurants120202310.560 Why?
Perception1202111970.490 Why?
Taste Perception22023370.400 Why?
Energy Intake1202021340.400 Why?
Feeding Behavior1202131880.330 Why?
Genome-Wide Association Study12023126900.220 Why?
Nutritional Physiological Phenomena120213630.170 Why?
Sodium Chloride120215870.160 Why?
Food Preferences120233980.160 Why?
American Heart Association1202310390.160 Why?
Independent Living120215790.140 Why?
Cluster Analysis1202127070.120 Why?
Health Promotion1202022140.070 Why?
Diet1202380750.060 Why?
Cross-Sectional Studies12023261290.050 Why?
Male320233608460.040 Why?
Female320233927050.040 Why?
Aged220211693100.040 Why?
Humans520237615960.040 Why?
Child, Preschool12020422320.030 Why?
Nutritional Status1202316150.030 Why?
Child12020801580.020 Why?
Health Care Costs1202332420.020 Why?
Adult120232212100.020 Why?
Middle Aged120212209210.020 Why?
Risk Factors12023742130.010 Why?
United States12023723400.010 Why?
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Concepts (28)
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Funded by the NIH National Center for Advancing Translational Sciences through its Clinical and Translational Science Awards Program, grant number UL1TR002541.