Number of items: 9.
Article
Norton, V., Oloyede, O. O., Lignou, S.
ORCID: https://orcid.org/0000-0001-6971-2258, Janice Wang, Q., Vásquez, G. and Alexi, N.
(2023)
Understanding consumers' sustainability knowledge and behaviour towards food packaging to develop tailored consumer-centric engagement campaigns: a Greece and the United Kingdom perspective.
Journal of Cleaner Production, 408.
137169.
ISSN 0959-6526
doi: https://doi.org/10.1016/j.jclepro.2023.137169
Norton, V., 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
Norton, V., Waters, C., Oloyede, O. O. and Lignou, S.
ORCID: https://orcid.org/0000-0001-6971-2258
(2022)
Exploring consumers’ understanding and perception of sustainable food packaging in the UK.
Foods, 11 (21).
3424.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11213424
Norton, V., 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
Norton, V., 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
Norton, V., Lignou, S. 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
Norton, V., Lignou, S. 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
Norton, V., Lignou, S., Bull, S. P., 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
Norton, V., Lignou, S., Bull, S. P., 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
This list was generated on Tue May 30 23:35:27 2023 UTC.