All Outputs (4)

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.

Next-generation sensory and consumer science: data collection tools using digital technologies (2023)
Book Chapter
Ford, R., Ramsey, I., & Yang, Q. (2023). Next-generation sensory and consumer science: data collection tools using digital technologies. In Digital Sensory Science: Applications in New Product Development (229-248). Elsevier. https://doi.org/10.1016/B978-0-323-95225-5.00013-4

The digital technologies used in sensory and consumer science have changed considerably over the last few decades, such as software for sensory data capture, devices and software for physiological and emotional response measurement, the use of sensor... Read More about Next-generation sensory and consumer science: data collection tools using digital technologies.