All Outputs (30)

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.

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.

Assessment of spatial lingual tactile sensitivity using a gratings orientation test (2021)
Journal Article
Rabitti, N. S., Appiani, M., Cattaneo, C., Ford, R., & Laureati, M. (2021). Assessment of spatial lingual tactile sensitivity using a gratings orientation test. Journal of Visualized Experiments, 2021(175), Article e62898. https://doi.org/10.3791/62898

Individual thresholds by R-index estimates are calculated using a gratings orientation test (6 different tools of increasing grating size from 0.20-1.25 mm) to assess spatial lingual tactile sensitivity. During the experiment, the subjects are blindf... Read More about Assessment of spatial lingual tactile sensitivity using a gratings orientation test.

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer (2021)
Journal Article
Dietz, C., Cook, D., Wilson, C., Oliveira, P., & Ford, R. (2021). Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer. Food Research International, 148, Article 110598. https://doi.org/10.1016/j.foodres.2021.110598

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the mo... Read More about Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, Article 100121. https://doi.org/10.1016/j.fochx.2021.100121

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality (2021)
Journal Article
Yorke, J., Cook, D., & Ford, R. (2021). Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages, 7(1), Article 4. https://doi.org/10.3390/beverages7010004

Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi.

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., & Ford, R. (2021). Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. Food Chemistry: X, 9, Article 100114. https://doi.org/10.1016/j.fochx.2021.100114

© 2021 The Authors This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descr... Read More about Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

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.

The multisensory perception of hop essential oil: a review (2020)
Journal Article
Dietz, C., Cook, D., Huismann, M., Wilson, C., & Ford, R. (2020). The multisensory perception of hop essential oil: a review. Journal of the Institute of Brewing, 126(4), 320-342. https://doi.org/10.1002/jib.622

© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverag... Read More about The multisensory perception of hop essential oil: a review.

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil (2020)
Journal Article
Dietz, C., Cook, D., Wilson, C., Marriott, R., & Ford, R. (2020). Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil. Journal of the Institute of Brewing, 126(3), 263-279. https://doi.org/10.1002/jib.612

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composi... Read More about Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction (2019)
Journal Article
Kasprzak, M., Wilde, P., Hill, S. E., Harding, S. E., Ford, R., & Wolf, B. (2019). Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction. Food and Function, 10(7), 4242-4255. https://doi.org/10.1039/c8fo01938j

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-ind... Read More about Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.