Article

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

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