Article

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Rodriguez Garcia, J., Lovegrove, A., Shewry, P., Charlton, M., Gillett, N., Tindall, M. J. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) “Wait, do I need more fiber?” Exploring UK consumers’ dietary fiber-related awareness and white bread as a viable solution to promote subsequent intake. Current Developments in Nutrition, 8 (9). 104430. ISSN 2475-2991 doi: 10.1016/j.cdnut.2024.104430

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Investigating UK school-aged children’s sustainable food packaging disposal knowledge and engagement levels in ecologically valid settings. Sustainability, 16 (16). 7235. ISSN 2071-1050 doi: 10.3390/su16167235

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oloyede, O. O., Vasquez, G., Anguiano Arreola, P. ORCID: https://orcid.org/0009-0009-2765-9730 and Alexi, N. (2024) Exploring food waste from a segmentation and intervention perspective—what design cues matter? A narrative review. Sustainability, 16 (16). 7043. ISSN 2071-1050 doi: 10.3390/su16167043

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Alexi, N., Menil, A., Ren, G., Jadhav, N. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Investigating students’ food packaging-related challenges and preferences in Europe and Asia. Sustainability, 16 (12). 5185. ISSN 2071-1050 doi: 10.3390/su16125185

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Tindall, M., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Fibre4life: investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake. Appetite, 192. 107109. ISSN 1095-8304 doi: 10.1016/j.appet.2023.107109

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Kaimila, Y. ORCID: https://orcid.org/0000-0002-1650-9050, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Exploring UK older adults’ dietary fibre consumption habits and associated factors: a national diet and nutrition survey perspective. British Journal of Nutrition, 132 (4). pp. 487-494. ISSN 0007-1145 doi: 10.1017/S0007114524001557

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2023) QUIZ IT! An all-generation approach to encourage sustainable food packaging practices. Societal Impacts, 1 (1-2). 100017. ISSN 2949-6977 doi: 10.1016/j.socimp.2023.100017

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Alexi, N., Contente, A. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2023) The 3Is: let's INVOLVE, INFORM and INSPIRE the next generation on disposing food packaging sustainably. Journal of Cleaner Production, 424. 138807. ISSN 0959-6526 doi: 10.1016/j.jclepro.2023.138807

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, 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: 10.1016/j.jclepro.2023.137169

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Alexi, N. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2023) Using workshops to engage key stage three children in disposing food packaging sustainably. Foods, 12 (19). 3542. ISSN 2304-8158 doi: 10.3390/foods12193542

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: 10.1016/j.foodqual.2022.104638

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, 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: 10.3390/foods11213424

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: 10.3390/nu14235083

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: 10.3390/foods10092066

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: 10.3390/foods10030587

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: 10.3390/foods10020433

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: 10.3390/foods9091328

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: 10.3390/nu12092506

Book or Report Section

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 (2024) An overview of sensory discrimination tests. In: Rogers, L., Hort, J., Kemp, S. E. and Hollowood, T. (eds.) Discrimination Testing in Sensory Evaluation. Wiley, Chichester, pp. 49-66. ISBN 9780470671405 doi: 10.1002/9781118635353.ch3

Thesis

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 (2022) Investigating mouthfeel perception of whey protein fortified products and the influence of age and associated individual differences. PhD thesis, University of Reading. doi: 10.48683/1926.00106393