Dong, H., Sargent, L. J., Chatzidiakou, Y., Saunders, C., Harkness, L., Bordenave, N., Rowland, I., Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2016) Orange pomace fibre increases a composite scoring of subjective ratings of hunger and fullness in healthy adults. Appetite, 107. pp. 478-405. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2016.08.118

Dong, H., Rendeiro, C., Kristek, A., Sargent, L. J., Saunders, C., Harkness, L., Rowland, I., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2016) Addition of orange pomace to orange juice attenuates the increases in peak glucose and insulin concentrations after sequential meal ingestion in men with elevated cardiometabolic risk. Journal of Nutrition, 146 (6). pp. 1197-1203. ISSN 1541-6100 doi: https://doi.org/10.3945/jn.115.226001

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

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