Number of items: 120.
Giles, H. ORCID: https://orcid.org/0009-0009-0015-2323, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L.
(2025)
Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages.
Food Hydrocolloids, 160 (1).
110778.
ISSN 0268005X
doi: https://doi.org/10.1016/j.foodhyd.2024.110778
Briazu, R. A., Bell, L. ORCID: https://orcid.org/0000-0003-0677-021X, Dodd, G. F., Blackburn, S., Massri, C., Chang, B., Fischaber, S., Kehlbacher, A., Williams, C. M. ORCID: https://orcid.org/0000-0003-4452-671X, Methven, L. and McCloy, R. ORCID: https://orcid.org/0000-0003-2333-9640
(2024)
The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences.
Appetite, 201.
107600.
ISSN 1095-8304
doi: https://doi.org/10.1016/j.appet.2024.107600
Silva, A., Rocha, C., Ribeiro, J., Aganovic, K., Lima, R. C. and Cunha, L. M.
(2024)
Consumer perception of risk towards new sustainable non-thermal food processing technologies: a cross-cultural study between Portugal, Germany, and the UK.
Innovative Food Science and Emerging Technologies, 96.
103772.
ISSN 1878-5522
doi: https://doi.org/10.1016/j.ifset.2024.103772
McCarron, R., Methven, L., Grahl, S., Elliott, R. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258
(2024)
Fortification of pea and potato protein isolates in oat-based milk alternatives; effects on the sensory and volatile profile.
Foods, 13 (13).
2075.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods13132075
Sood, S., Methven, L. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2024)
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review.
Critical Reviews in Food Science and Nutrition.
ISSN 1549-7852
doi: https://doi.org/10.1080/10408398.2024.2365962
Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Methven, L., Clegg, M. E., Geny, A., Ueland, Ø., Synnøve Grini, I., Helgesdotter Rognså, G., Maitre, I., Brasse, C., Van Wymelbeke-Delannoy, V. and Sulmont-Rossé, C.
(2024)
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.
Appetite, 197.
107319.
ISSN 1095-8304
doi: https://doi.org/10.1016/j.appet.2024.107319
Adamczyk, D., Maison, D., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oloyede, O., O., Clegg, M., Methven, L. ORCID: https://orcid.org/0000-0002-7636-6872, Fairfield, C., Gosney, M., Hernando, M. J., Amézaga, J., Caro, M. and Tueros, I.
(2024)
The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals.
Supportive Care in Cancer, 32 (5).
303.
ISSN 1433-7339
doi: https://doi.org/10.1007/s00520-024-08469-4
Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2024)
Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.
Food Chemistry, 438.
138065.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2023.138065
Dericioglu, D., Methven, L. and Clegg, M. E.
(2024)
Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population.
Proceedings of the Nutrition Society.
ISSN 1475-2719
doi: https://doi.org/10.1017/S0029665124002192
Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L.
(2024)
A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying.
Food Chemistry, 436.
137603.
ISSN 1873-7072
doi: https://doi.org/10.1016/j.foodchem.2023.137603
McCarron, R., Methven, L., Grahl, S., Ruan, E. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258
(2024)
Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.
Frontiers in Nutrition, 11.
1345371.
ISSN 2296-861X
doi: https://doi.org/10.3389/fnut.2024.1345371
Clegg, M., Methven, L., Shafat, A. and Dericioglu, D.
(2023)
Macronutrients effects on satiety and food intake in older and younger adults: a randomised controlled trial.
Appetite, 189.
106982.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2023.106982
Mohd Nor, N. D., Mullick, H., Zhou, X., Oloyede, O. ORCID: https://orcid.org/0000-0001-6392-0937, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L.
(2023)
Consumer liking of turnip cooked by different methods: the influence of sensory profile and consumer bitter
taste genotype.
Foods, 12 (17).
3188.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods12173188
Methven, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Sullivan, R.
(2023)
Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products.
In: Tuohy, J. J. (ed.)
Sensory Profiling of Dairy Products.
John Wiley & Sons, pp. 18-43.
ISBN 9781119619215
doi: https://doi.org/10.1002/9781119619383.ch2
Clegg, M. E., Methven, L., Lanham-New, S. A., Green, M. A., Duggal, N. A. and Hetherington, M. M.
(2023)
The Food4Years ageing network: improving foods and diets as a strategy for supporting quality of life, independence, and health-span in older adults.
Nutrition Bulletin, 48 (1).
pp. 124-133.
ISSN 1471-9827
doi: https://doi.org/10.1111/nbu.12599
Kumar, R., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2023)
Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions.
Journal of Food Engineering, 339.
111266.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2022.111266
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, M., Puranik, M. ORCID: https://orcid.org/0009-0007-6427-8414, Jasper, J., Tudor, R., Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2023)
Genotypes Of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality.
Frontiers in Plant Science, 14.
1218984.
ISSN 1664-462X
doi: https://doi.org/10.3389/fpls.2023.1218984
Kumar, R., Methven, L. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592
(2023)
A comparative study of ethanol and citric acid solutions for extracting betalains and total phenolic content from freeze-dried beetroot powder.
Molecules, 28 (17).
6405.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules28176405
Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Clegg, M. and Methven, L.
(2022)
Review of protein intake and suitability of foods for protein- fortification in older adults in the UK.
Critical Reviews in Food Science and Nutrition.
ISSN 1040-8398
doi: https://doi.org/10.1080/10408398.2022.2137777
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M. and Methven, L.
(2022)
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition.
Food Quality and Preference, 101.
104638.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2022.104638
Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, L.
(2022)
Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits.
LWT - Food Science and Technology, 167.
113837.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2022.113837
Muñoz-Labrador, A., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Azcarate, S. M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563
(2022)
Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides.
Journal of Agricultural and Food Chemistry, 70 (29).
pp. 9048-9056.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.2c01363
Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2022)
Interactions of umami with the four other basic tastes in equi-intense aqueous solutions.
Food Quality and Preference, 98.
104503.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2021.104503
Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L.
(2022)
Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.
Food Chemistry, 374.
131650.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2021.131650
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L., Pellegrino, R., Smith, B. C., Gane, S. and Kelly, C. E.
(2022)
Emerging pattern of post-COVID-19 parosmia and its effect on food perception.
Foods, 11 (7).
967.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11070967
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L.
(2022)
Promoting protein intake in an ageing population: product
design implications for protein fortification.
Nutrients, 14 (23).
5083.
ISSN 2072-6643
doi: https://doi.org/10.3390/nu14235083
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, M., Puranik, M. ORCID: https://orcid.org/0009-0007-6427-8414, Tudor, R., Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2022)
Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa.
Molecular Horticulture, 2 (1).
23.
ISSN 2730-9401
doi: https://doi.org/10.1186/s43897-022-00044-x
Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L.
(2021)
Influence of cabbage (Brassica oleracea) accession and growing conditions on myrosinase activity, glucosinolates and their hydrolysis products.
Foods, 10 (12).
2903.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10122903
Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L.
(2021)
The impact of domestic cooking methods on myrosinase stability, glucosinolates and their hydrolysis products in different cabbage (Brassica oleracea) accessions.
Foods, 10 (12).
2908.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10122908
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579
(2021)
Investigating methods to mitigate whey protein derived mouthdrying.
Foods, 10 (9).
2066.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10092066
Zhou, X., Yeomans, M., Thomas, A., Wilde, P., Linter, B. and Methven, L.
(2021)
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat.
Food Quality and Preference, 90.
104116.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2020.104116
Tsatsaragkou, K., Methven, L., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2021)
The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product.
Foods, 10 (5).
951.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10050951
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579
(2021)
Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate.
Foods, 10 (3).
587.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10030587
Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2021)
Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix.
Food Chemistry, 339.
128024.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128024
Hörmann-Wallner, M., Krause, R., Alfaro, B., Jilani, H., Laureati, M., Almli, V. L., Sandell, M., Sandvik, P., Zeinstra, G. G. and Methven, L.
(2021)
Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries.
Frontiers in Nutrition, 8.
35.
ISSN 2296-861X
doi: https://doi.org/10.3389/fnut.2021.633807
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579
(2021)
Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review.
Foods, 10 (2).
433.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10020433
Mohd Nor, N. D., Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L.
(2021)
The effects of taste sensitivity and repeated taste exposure on children’s intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable.
Appetite, 157.
104991.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2020.104991
Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563
(2021)
High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners.
Journal of Agricultural and Food Chemistry, 69 (3).
pp. 1011-1019.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.0c07267
Sandvik, P. ORCID: https://orcid.org/0000-0002-3203-792X, Laureati, M., Jilani, H. ORCID: https://orcid.org/0000-0001-5799-8383, Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579, Sandell, M. ORCID: https://orcid.org/0000-0001-7161-1050, Hörmann-Wallner, M., da Quinta, N. ORCID: https://orcid.org/0000-0002-0888-7713, Zeinstra, G. G. and Almli, V. L. ORCID: https://orcid.org/0000-0001-9641-3333
(2020)
Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's Check-All-That-Apply (CATA) descriptions and preferences for high-fibre biscuits.
Foods, 10 (1).
21.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10010021
Diana Mohd Nor, N., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L.
(2020)
The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa).
Foods, 9 (11).
1719.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9111719
Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C. ORCID: https://orcid.org/0000-0002-3671-4334 and Laureati, M.
(2020)
Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges.
Foods, 9 (11).
1594.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9111594
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, M., Puranik, M. ORCID: https://orcid.org/0009-0007-6427-8414, Tudor, R., Methven, L., Kennedy, S. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2020)
The Eruca sativa genome and transcriptome: a targeted analysis of sulfur metabolism and glucosinolate biosynthesis pre and postharvest.
Frontiers in Plant Science, 11.
ISSN 1664-462X
doi: https://doi.org/10.3389/fpls.2020.525102
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L.
(2020)
Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow.
Foods, 9 (9).
1328.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9091328
Piornos, J. A., Balagiannis, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2020)
Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor.
Journal of Agricultural and Food Chemistry, 68 (37).
pp. 10088-10096.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.0c03902
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L.
(2020)
An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages.
Nutrients, 12 (9).
2506.
ISSN 2072-6643
doi: https://doi.org/10.3390/nu12092506
Olatujoye, J. B., Methven, L. and Jauregi, P.
(2020)
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling.
LWT, 130.
109611.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2020.109611
Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M.
(2020)
Cross-national differences in child food neophobia: a comparison of five European countries.
Food Quality and Preference, 81.
103861.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2019.103861
Wei, X., Sun, Q., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773
(2020)
Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.
Food Chemistry, 339.
128077.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128077
Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B. and Prosperio, C.
(2020)
Individual differences in texture preferences among European children: development and validation of the Child Food Texture Preference Questionnaire (CFTPQ).
Food Quality and Preference, 80.
103828.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2019.103828
Grasso, S., Liu, S. and Methven, L.
(2020)
Quality of muffins enriched with upcycled defatted sunflower seed flour.
LWT - Food Science and Technology, 119.
108893.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2019.108893
Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J.
(2020)
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
Journal of the Science of Food and Agriculture, 100 (1).
pp. 245-257.
ISSN 1097-0010
doi: https://doi.org/10.1002/jsfa.10032
Muchiri, M.N., McCartney, A. and Methven, L.
(2020)
Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas).
African Journal of Food, Agriculture, Nutrition and Development, 20 (5).
pp. 16471-16489.
ISSN 1684-5358
doi: https://doi.org/10.18697/ajfand.93.19565
Uzunlu, S. and Methven, L.
(2020)
The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere.
International Journal of Agriculture, Environment and Food Sciences.
ISSN 2618-5946
doi: https://doi.org/10.31015/jaefs.2020.3.4
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2019)
Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition.
In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 647-652.
doi: https://doi.org/10.17660/ActaHortic.2019.1256.92
Yeomans, M. R., Zhou, X., Wilde, P., Thomas, A., Linter, B., Beri, A., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Williams, C. M. and Methven, L.
(2019)
The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products.
Nutrition Bulletin, 44 (3).
pp. 241-248.
ISSN 1467-3010
doi: https://doi.org/10.1111/nbu.12392
Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L.
(2019)
The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits.
Foods, 8 (8).
305.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods8080305
Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773
(2019)
Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.
Food Chemistry, 284.
pp. 125-132.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2019.01.070
Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2019)
Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method.
Food Research International, 123.
pp. 317-326.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2019.04.034
Chong, F. S., Farmer, L. J., Hagan, T. D. J., Speers, J. S., Sanderson, D. W., Devlin, D. J., Tollerton, I. J., Gordon, A. W., Methven, L., Moloney, A. P., Kerry, J. P. and O'Sullivan, M. G.
(2019)
Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain.
Meat Science, 154.
pp. 86-95.
ISSN 0309-1740
doi: https://doi.org/10.1016/j.meatsci.2019.04.009
Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L.
(2018)
Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential.
LWT-Food Science and Technology, 97.
pp. 476-482.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2018.07.038
Okunade, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Ghawi, S. K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931 and Methven, L.
(2018)
Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli.
Molecular Nutrition & Food Research, 62 (18).
1700980.
ISSN 1613-4125
doi: https://doi.org/10.1002/mnfr.201700980
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Oloyede, O. O., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L.
(2018)
Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds.
Molecular Nutrition & Food Research, 62 (18).
1700990.
ISSN 1613-4125
doi: https://doi.org/10.1002/mnfr.201700990
Cook, S. L., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2018)
Polysaccharide food matrices for controlling the release, retention and perception of flavours.
Food Hydrocolloids, 79.
pp. 253-261.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2017.12.023
Cook, S. L., Woods, S., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2018)
Mucoadhesive polysaccharides modulate sodium retention, release and taste perception.
Food Chemistry, 240.
pp. 482-489.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2017.07.134
Methven, L., Ellis, L. and Kavaliauskaite, G.
(2018)
Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes.
In: 15th Weurman Flavour Research Symposium, 18-22 September 2017, Graz, Austria, pp. 193-198.
doi: https://doi.org/10.3217/978-3-85125-593-5-42
Cook, S. L., Bull, S. P., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2017)
Mucoadhesion: a food perspective.
Food Hydrocolloids, 72.
pp. 281-296.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2017.05.043
Markey, O., Souroullas, K., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Vasilopoulou, D., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Humphries, D. J., Grandison, A. S., Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L.
(2017)
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content.
Journal of Dairy Science, 100 (10).
pp. 7953-7966.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2016-12057
Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773
(2017)
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour.
Food Chemistry, 232.
pp. 531-544.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2017.04.005
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2017)
The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype.
Food Chemistry, 222.
pp. 6-17.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2016.11.153
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Yahya, H. N., Oloyede, O. O., Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2017)
Changes in rocket salad phytochemicals within the commercial supply chain: glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing.
Food Chemistry, 221.
pp. 521-534.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2016.11.154
Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L., Signore, A., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641
(2017)
Analysis of seven salad rocket (Eruca sativa) accessions: the relationships between sensory attributes and volatile and non-volatile compounds.
Food Chemistry, 218.
pp. 181-191.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2016.09.076
Bull, S. P., Hong, Y., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L.
(2017)
Whey protein mouth drying influenced by thermal denaturation.
Food Quality and Preference, 56.
pp. 233-240.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2016.03.008
(Part B)
Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2017)
The impact of the skim milk powder manufacturing process
on the flavor of model white chocolate.
Journal of Agricultural and Food Chemistry, 65 (6).
pp. 1186-1195.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.6b04489
Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L.
(2017)
The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake.
Food Quality and Preference, 55.
pp. 79-90.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2016.08.010
Methven, L., Xiao, C., Cai, M. and Prescott, J.
(2016)
Rejection thresholds (RjT) of sweet likers and dislikers.
Food Quality and Preference, 52.
pp. 74-80.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2016.03.012
Zhou, X., Shen, Y., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L.
(2016)
Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model.
Chemosensory Perception.
ISSN 1936-5810
doi: https://doi.org/10.1007/s12078-016-9211-5
Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L.
(2016)
Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK.
Food Quality and Preference, 50.
pp. 71-81.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2016.01.005
Chadwick, M., Gawthrop, F., Michelmore, R. W., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L.
(2016)
Perception of bitterness, sweetness and liking of different genotypes of lettuce.
Food Chemistry, 197.
pp. 66-74.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.10.105
Methven, L., Jiménez-Pranteda, M. L. and Lawlor, J. B.
(2016)
Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future.
Food Quality and Preference, 48 (Part B).
pp. 333-344.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2015.07.001
Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2015)
Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds.
Food Chemistry, 187.
pp. 485-490.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.04.054
Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. and Methven, L.
(2015)
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking.
Appetite, 90.
pp. 108-113.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2015.03.002
Markey, O., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L.
(2015)
Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market.
Food Research International, 72.
pp. 133-139.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2015.03.012
Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L.
(2015)
The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults.
Journal of Food Science, 80 (5).
S1100-S1110.
ISSN 0022-1147
doi: https://doi.org/10.1111/1750-3841.12850
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L., eds.
(2015)
Flavour development, analysis and perception in food and beverages.
Woodhead.
ISBN 9781782421030
Smith, S., Cook, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L. and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630
(2015)
A role for mucoadhesion in flavour enhancement and retention.
In:
Flavour Science.
Context Products, pp. 365-368.
Ghawi, S. K., Shen, Y., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Methven, L.
(2014)
Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.
Journal of Food Science, 79 (9).
S1756-S1762.
ISSN 0022-1147
doi: https://doi.org/10.1111/1750-3841.12556
Allen, V. J., Withers, C. A., Hough, G., Gosney, M. A. and Methven, L.
(2014)
A new rapid detection threshold method for use with older adults: reducing fatigue whilst maintaining accuracy.
Food Quality and Preference, 36.
pp. 104-110.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2014.03.007
Ghawi, S. K., Rowland, I. and Methven, L.
(2014)
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.
Appetite, 81.
pp. 20-29.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2014.05.029
Hobbs, D., Ashouri, A., George, T., W., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L.
(2014)
The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption.
Food Research International, 58.
pp. 15-22.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2014.01.038
Withers, C., Methven, L., Qannari, E. M., Allen, V. J., Gosney, M. A. and MacFie, H. J. H.
(2014)
Taxonomic free sorting: a successful method with older consumers and a novel approach to preference mapping.
Journal of Sensory Studies, 29 (3).
pp. 182-189.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12093
Withers, C. A., Lewis, M. J., Gosney, M. A. and Methven, L.
(2014)
Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients.
Journal of Dairy Science, 97 (3).
pp. 1233-1247.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2013-7273
Tsikritzi, R., Moynihan, P. J., Gosney, M. A., Allen, V. J. and Methven, L.
(2014)
The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.
Journal of the Science of Food and Agriculture, 94 (10).
pp. 2040-2048.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.6522
Allen, V. A., Methven, L. and Gosney, M.
(2013)
Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes.
Clinical Nutrition, 32 (6).
pp. 950-957.
ISSN 0261-5614
doi: https://doi.org/10.1016/j.clnu.2013.03.015
Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L.
(2013)
Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Food Chemistry, 141 (1).
pp. 77-83.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.03.018
Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D., Gosney, M., Blumenthal, H. and Methven, L.
(2013)
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Journal of the Science of Food and Agriculture, 93 (13).
pp. 3312-3321.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.6177
Hough, G., Methven, L. and Lawless, H. T.
(2013)
Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits.
Journal of Sensory Studies, 28 (5).
pp. 414-421.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12067
Withers, C. A., Cook, M. T., Methven, L., Gosney, M. A. and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2013)
Investigation of milk proteins binding to the oral mucosa.
Food & Function, 4 (11).
pp. 1668-1674.
ISSN 2042-650X
doi: https://doi.org/10.1039/c3fo60291e
Hobbs, D., Goulding, M. G., Nguyen, A., Malaver, T., Walker, C. F., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455
(2013)
Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trial.
Journal of Nutrition, 143 (9).
pp. 1399-1405.
ISSN 1541-6100
doi: https://doi.org/10.3945/jn.113.175778
Allen, V., Methven, L. and Gosney, M.
(2013)
The influence of nutritional supplement drinks on providing adequate calorie and protein intake in older adults with dementia.
The Journal of Nutrition, Health & Aging, 17 (9).
pp. 752-755.
ISSN 1760-4788
doi: https://doi.org/10.1007/s12603-013-0364-5
Withers, C., Gosney, M. and Methven, L.
(2013)
Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer.
Journal of Sensory Studies, 28 (3).
pp. 230-237.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12039
Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2013)
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba).
Food Chemistry, 138 (2-3).
pp. 1734-1741.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.10.119
Allen, V. A., Methven, L. and Gosney, M.
(2013)
Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment.
Journal of Advanced Nursing, 70 (3).
pp. 1323-1333.
ISSN 1365-2648
doi: https://doi.org/10.1111/jan.12293
Dermiki, M., Willway, J., Sargent, L., Kidman, J., Anderson, C., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872, Gosney, M. A. and Methven, L.
(2013)
Preference and consumption of a taste enhanced meat meal by older hospital patients: a pilot study.
Nutrition and Aging, 2 (1).
pp. 69-75.
ISSN 1879-7725
doi: https://doi.org/10.3233/NUA-130028
Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455
(2012)
Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects.
British Journal of Nutrition, 108 (11).
pp. 2066-2074.
ISSN 1475-2662
doi: https://doi.org/10.1017/S0007114512000190
Methven, L., Langreney, E. and Prescott, J.
(2012)
Changes in liking for a no added salt soup as a function of exposure.
Food Quality and Preference, 26 (2).
pp. 135-140.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2012.04.012
Methven, L., Allen, V. J., Withers, C. A. and Gosney, M. A.
(2012)
Ageing and taste.
Proceedings of the Nutrition Society, 71 (4).
pp. 556-565.
ISSN 1475-2719
doi: https://doi.org/10.1017/S0029665112000742
Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2012)
Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study.
Food Chemistry, 131 (4).
pp. 1240-1247.
ISSN 0308-8146
Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E.
(2012)
Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting.
Journal of Texture Studies, 43 (2).
pp. 95-105.
ISSN 0022-4901
doi: https://doi.org/10.1111/j.1745-4603.2011.00319.x
Methven, L.
(2012)
Natural food and beverage flavour enhancers.
In: Baines, D. and Seal, R. (eds.)
Natural food additives, ingredients and flavourings.
Woodhead, Cambridge, pp. 76-95.
ISBN 9781845698119
Welderufael, F. T., Gibson, T., Methven, L. and Jauregi, P.
(2012)
Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process.
Food Chemistry, 134 (4).
pp. 1947-1958.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.03.113
Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P.
(2012)
Supporting visual assessment of food and nutrient intake in a clinical care setting.
In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.
Payne, C., Bell, A., Methven, L. and Fairfield, C. A.
(2011)
Consistently inconsistent: commercially available starch-based Dysphagia products.
Dysphagia, 26 (1).
pp. 27-33.
ISSN 0179-051X
doi: https://doi.org/10.1007/s00455-009-9263-7
Mavrommatis, I., Moynihan, P. J., Gosney, M. A. and Methven, L.
(2011)
Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK.
Appetite, 57 (1).
pp. 14-20.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2011.03.010
Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D. S. and Gosney, M.
(2010)
The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests.
Food Quality and Preference, 21 (8).
pp. 948-955.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2010.04.009
Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Law, C., Methven, L., Mottram, D. and Gosney, M.
(2010)
Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements.
Age and Ageing, 39 (6).
pp. 733-738.
ISSN 0002-0729
doi: https://doi.org/10.1093/ageing/afq104
Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S.
(2010)
Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake.
In: Blank, I., Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87.
ISBN 9783905745191
Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S. , Grimble, G.K. , Bushell, M. , Gray, L. and Gosney, M. A.
(2009)
Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers?
Proceedings of the Nutrition Society, 68 (OCE1).
E37.
ISSN 0029-6651
doi: https://doi.org/10.1017/S0029665109001785
Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S., Grimble, G.K., Bushell, M., Gray, L. and Gosney, M. A.
(2009)
The effect of saccharide type on sweet perception and preference of oral nutritional supplements by elderly individuals.
Proceedings of the Nutrition Society, 68 (OCE1).
E55.
ISSN 0029-6651
doi: https://doi.org/10.1017/S0029665109001967
Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L., Blumenthal, H., Young, C. and Mottram, D.S.
(2007)
Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste.
Journal of Agricultural and Food Chemistry, 55 (14).
pp. 5776-5780.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf070791p
Methven, L., Tsoukka, M., Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D.S.
(2007)
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).
Journal of Agricultural and Food Chemistry, 55 (4).
pp. 1427-1436.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf0625611
This list was generated on Thu Dec 12 05:45:53 2024 UTC.