All Outputs (2)

The state of water and fat during the maturation of Cheddar cheese (2019)
Journal Article
Chen, Y., MacNaughtan, W., Jones, P., Yang, Q., & Foster, T. (2020). The state of water and fat during the maturation of Cheddar cheese. Food Chemistry, 303, Article 125390. https://doi.org/10.1016/j.foodchem.2019.125390

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxati... Read More about The state of water and fat during the maturation of Cheddar cheese.

Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage (2019)
Journal Article
Yang, Q., Kraft, M., Shen, Y., MacFie, H., & Ford, R. (2019). Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage. Food Quality and Preference, 75, 133-144. https://doi.org/10.1016/j.foodqual.2019.02.016

© 2019 Elsevier Ltd Humans are innately predisposed to enjoy sweetness. However, excessive sugar consumption has been linked to a range of health issues. In order to develop an effective strategy to provide customised products and promote healthy eat... Read More about Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage.