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?
Taste320231902.150 Why?
Restaurants120202350.560 Why?
Perception1202112040.490 Why?
Taste Perception22023380.390 Why?
Energy Intake1202021420.390 Why?
Feeding Behavior1202132080.330 Why?
Genome-Wide Association Study12023128060.210 Why?
Nutritional Physiological Phenomena120213570.170 Why?
Sodium Chloride120215800.160 Why?
Food Preferences120233970.160 Why?
American Heart Association1202310490.150 Why?
Independent Living120215840.140 Why?
Cluster Analysis1202127170.120 Why?
Health Promotion1202022090.070 Why?
Diet1202380880.060 Why?
Cross-Sectional Studies12023263100.050 Why?
Male320233641420.040 Why?
Female320233965200.040 Why?
Aged220211713430.040 Why?
Humans520237667660.040 Why?
Child, Preschool12020425770.030 Why?
Nutritional Status1202316210.030 Why?
Child12020806680.020 Why?
Health Care Costs1202332420.020 Why?
Adult120232233070.020 Why?
Middle Aged120212232570.020 Why?
Risk Factors12023748810.010 Why?
United States12023729510.010 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.