All Outputs (28)

Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt (2024)
Journal Article
Ford, H., Thibodeau, M., Newton, L., Child, C., & Yang, Q. (2024). Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt. International Journal of Food Science and Technology, https://doi.org/10.1111/ijfs.17228

Precision fermented dairy (PFD) is a novel technology used to produce milk proteins that can be used to replicate conventional dairy (CD) products. With PFD products likely to be available soon in the United Kingdom, this study aimed to explore consu... Read More about Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt.

Development of a lexicon for the sensory description of edible insects commercially available in Australia (2024)
Journal Article
Bless, I., Bastian, S. E. P., Gould, J., Yang, Q., & Wilkinson, K. L. (2024). Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Research International, 190, Article 114574. https://doi.org/10.1016/j.foodres.2024.114574

Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible ins... Read More about Development of a lexicon for the sensory description of edible insects commercially available in Australia.

Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK (2024)
Journal Article
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E., & Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, Article 105208. https://doi.org/10.1016/j.foodqual.2024.105208

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need to transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is imp... Read More about Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK.

Improving immersive consumption contexts using virtual & mixed reality (2024)
Journal Article
Barker, I., Yang, Q., Flintham, M., Ankeny, R., & Ford, R. (2024). Improving immersive consumption contexts using virtual & mixed reality. Science Talks, 10, Article 100346. https://doi.org/10.1016/j.sctalk.2024.100346

Immersive technologies, such as Virtual Reality (VR), provide a great opportunity to create relevant contexts in consumer studies. However, challenges persist in consuming food and drink during immersion and ensuring effective data collection. This s... Read More about Improving immersive consumption contexts using virtual & mixed reality.

Methods for fungiform papillae assessment: A collaborative study among European research units (2023)
Journal Article
Piochi, M., Spinelli, S., Melis, M., Laureati, M., Feeney, E., Methven, L., …Dinnella, C. (2024). Methods for fungiform papillae assessment: A collaborative study among European research units. Food Quality and Preference, 113, Article 105076. https://doi.org/10.1016/j.foodqual.2023.105076

Fungiform papillae (FP) are the anatomical structures dedicated to gustatory and somatosensory signal triggering. Whether the density of FP (FPD = FP/cm2) is associated with oral responsiveness is controversial, and the disparity in previous findings... Read More about Methods for fungiform papillae assessment: A collaborative study among European research units.

Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK (2023)
Journal Article
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E., Ford, R., & Yang, Q. (2023). Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK. Food Quality and Preference, 112, Article 105034. https://doi.org/10.1016/j.foodqual.2023.105034

The increasing global demand for meat causes additional environmental and food security issues. Adoption of a healthy and sustainable diet through the reduction of meat consumption may represent one approach to tackle these problems. An online survey... Read More about Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK.

The impact of varying key sensory attributes on consumer perception of beer body (2023)
Journal Article
Ivanova, N., Yang, Q., Bastian, S. E., Wilkinson, K. L., Johnson, T. E., & Ford, R. (2023). The impact of varying key sensory attributes on consumer perception of beer body. Food Quality and Preference, 112, Article 105004. https://doi.org/10.1016/j.foodqual.2023.105004

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have... Read More about The impact of varying key sensory attributes on consumer perception of beer body.

“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives (2023)
Journal Article
Ford, H., Gould, J., Danner, L., Bastian, S. E., & Yang, Q. (2023). “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives. Appetite, 190, Article 107025. https://doi.org/10.1016/j.appet.2023.107025

As the market for sustainable food continues to expand, there is a need to understand how consumers’ consumption habits and perceptions are changing. Targeting the younger populations is of interest as they arguably will shape the f... Read More about “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives.

Using correlation matrices to standardise sweet liking status classification (2022)
Journal Article
Kavaliauskaite, G., Thibodeau, M., Ford, R., & Yang, Q. (2023). Using correlation matrices to standardise sweet liking status classification. Food Quality and Preference, 104, Article 104759. https://doi.org/10.1016/j.foodqual.2022.104759

Distinct hedonic patterns of sweet taste liking have been widely recognised for more than half a century. Despite there being a growing consensus on the role of Sweet Liking Status (SLS) in food choice behaviour, current classification methods for th... Read More about Using correlation matrices to standardise sweet liking status classification.

Improving simulated consumption context with virtual Reality: A focus on participant experience (2022)
Journal Article
Yang, Q., Nijman, M., Flintham, M., Tennent, P., Hidrio, C., & Ford, R. (2022). Improving simulated consumption context with virtual Reality: A focus on participant experience. Food Quality and Preference, 98, Article 104531. https://doi.org/10.1016/j.foodqual.2022.104531

Context can have a significant impact on liking, emotional response and product choice, and Virtual Reality (VR) is a promising tool to evoke realistic consumption contexts in a controlled testing environment. This study compared an innovative approa... Read More about Improving simulated consumption context with virtual Reality: A focus on participant experience.

The impact of time standardising TCATA by modality data on the multisensory profile of beer (2021)
Journal Article
Dietz, C., Yang, Q., & Ford, R. (2022). The impact of time standardising TCATA by modality data on the multisensory profile of beer. Food Quality and Preference, 98, Article 104506. https://doi.org/10.1016/j.foodqual.2021.104506

Temporal sensory profiles are increasingly assessed ‘by modality’ to investigate complex profiles and multisensory properties of foods and beverages. Panellists’ noise in temporal data caused by differences in oral and cognitive processing cannot ent... Read More about The impact of time standardising TCATA by modality data on the multisensory profile of beer.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article
Dietz, C., Cook, D., Yang, Q., Wilson, C., & Ford, R. (2022). A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Quality and Preference, 97, Article 104470. https://doi.org/10.1016/j.foodqual.2021.104470

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

Rare sugars: metabolic impacts and mechanisms of action: a scoping review (2021)
Journal Article
Smith, A., Avery, A., Ford, R., Yang, Q., Goux, A., Mukherjee, I., …Jethwa, P. (2022). Rare sugars: metabolic impacts and mechanisms of action: a scoping review. British Journal of Nutrition, 128(3), 389-406. https://doi.org/10.1017/S0007114521003524

Food manufacturers are under increasing pressure to limit the amount of free sugars in their products. Many have reformulated products to replace sucrose, glucose and fructose with alternative sweeteners, but some of these have been associated with a... Read More about Rare sugars: metabolic impacts and mechanisms of action: a scoping review.

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept (2021)
Journal Article
Ivanova, N., Yang, Q., Bastian, S. E., Wilkinson, K. L., & Ford, R. (2022). Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Quality and Preference, 98, Article 104383. https://doi.org/10.1016/j.foodqual.2021.104383

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of... Read More about Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept.

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., …Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

English version of the food disgust scale: Optimization and other considerations (2021)
Journal Article
Thibodeau, M., Yang, Q., Ford, R., & Pickering, G. (2021). English version of the food disgust scale: Optimization and other considerations. Journal of Sensory Studies, 36(2), Article e12639. https://doi.org/10.1111/joss.12639

© 2021 Wiley Periodicals LLC. The disgust elicited by food plays an important role in food choice and consumption. Recently, Hartmann and Siegrist (Food Quality and Preference, 2018, 63, 38–50) developed and validated in German the food disgust scale... Read More about English version of the food disgust scale: Optimization and other considerations.

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article
Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., …Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article
Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT - Food Science and Technology, 138, Article 110613. https://doi.org/10.1016/j.lwt.2020.110613

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy (2020)
Journal Article
Chen, Y., MacNaughtan, W., Jones, P., Yang, Q., Williams, H., & Foster, T. (2021). Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy. LWT - Food Science and Technology, 136, Article 110306. https://doi.org/10.1016/j.lwt.2020.110306

© 2020 Elsevier Ltd Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar cheese qua... Read More about Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy.

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis (2020)
Journal Article
Yang, Q., Hasted, A., Williamson, A. M., & Hort, J. (2020). Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis. Food Quality and Preference, 83, Article 103928. https://doi.org/10.1016/j.foodqual.2020.103928

© 2020 Elsevier Ltd It is well known that perceived taste intensity varies greatly among individuals, and that several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status (SLS), Thermal Taster Status (TTS)), ethnicity an... Read More about Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis.