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Valerie B. Duffy

Department of Allied Health Sciences

Allied Health Sciences

College of Agriculture and Natural Resources

University of Connecticut



Name/email consistency: high



  • Department of Allied Health Sciences, Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, USA. 2009
  • Division of Health and Human Development, Dietetics Program, School of Allied Health, University of Connecticut, USA. 2004 - 2007
  • Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut 06269-2101, USA. 2007
  • School of Allied Health, University of Connecticut, 358 Mansfield Rd., Box U-101, USA. 2004


  1. Surveying food and beverage liking: a tool for epidemiological studies to connect chemosensation with health outcomes. Duffy, V.B., Hayes, J.E., Sullivan, B.S., Faghri, P. Ann. N. Y. Acad. Sci. (2009) [Pubmed]
  2. Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals. Duffy, V.B., Lanier, S.A., Hutchins, H.L., Pescatello, L.S., Johnson, M.K., Bartoshuk, L.M. J. Am. Diet. Assoc (2007) [Pubmed]
  3. Variation in oral sensation: implications for diet and health. Duffy, V.B. Curr. Opin. Gastroenterol. (2007) [Pubmed]
  4. Associations between oral sensation, dietary behaviors and risk of cardiovascular disease (CVD). Duffy, V.B. Appetite (2004) [Pubmed]
  5. Associations between taste genetics, oral sensation and alcohol intake. Duffy, V.B., Peterson, J.M., Bartoshuk, L.M. Physiol. Behav. (2004) [Pubmed]
  6. Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Duffy, V.B., Davidson, A.C., Kidd, J.R., Kidd, K.K., Speed, W.C., Pakstis, A.J., Reed, D.R., Snyder, D.J., Bartoshuk, L.M. Alcohol. Clin. Exp. Res. (2004) [Pubmed]
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