All Outputs (48)

Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment (2021)
Journal Article
D'Agostino, D., Burt, J. A., Santinelli, V., Vaughan, G. O., Fowler, A., Reader, T., …Feary, D. A. (2021). Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment. Coral Reefs, 40(2), 433–446. https://doi.org/10.1007/s00338-021-02061-6

Determining the life history consequences for fishes living in extreme and variable environments will be vital in predicting the likely impacts of ongoing climate change on reef fish demography. Here, we compare size-at-age and maximum body size of t... Read More about Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment.

Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements (2021)
Journal Article
Salter, A. M., & Lopez-Viso, C. (2021). Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements. Proceedings of the Nutrition Society, 1-20. https://doi.org/10.1017/S0029665121000513

© 2021 American Medical Association. All rights reserved. Global population growth, increased life expectancy and climate change are all impacting on the world’s food systems. In industrialized countries many individuals are consuming significantly m... Read More about Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements.

What is cohesiveness?—A linguistic exploration of the food texture testing literature (2021)
Journal Article
Rosenthal, A. J., & Thompson, P. (2021). What is cohesiveness?—A linguistic exploration of the food texture testing literature. Journal of Texture Studies, 52(3), 294-302. https://doi.org/10.1111/jtxs.12586

Cohesiveness is a widely used term in the food texture literature. Authors of this literature employ divergent methodologies, and can be divided into those who assess texture through sensory evaluation and those who use instrumental techniques. Withi... Read More about What is cohesiveness?—A linguistic exploration of the food texture testing literature.

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.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
Journal Article
Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., …Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits... Read More about The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.

Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists (2021)
Journal Article
Kingsnorth, J., Cushen, S. J., Janiszewska, K., & Avery, A. (2024). Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists. Journal of Human Nutrition and Dietetics, 34(4), 705-714. https://doi.org/10.1111/jhn.12842

Background Oral health is affected by dietary practices and may impact quality of life. Collaboration between dietetics and dental professionals for oral health promotion and disease prevention is recommended. The present study aimed to determine... Read More about Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists.

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.