Area of research
Nutrition and Dietetics · Sensory Systems
Research interest
Research interests include Biochemical Analysis and Sensing Techniques, Olfactory and Sensory Function Studies, Advanced Chemical Sensor Technologies, and Sensory Analysis and Statistical Methods.
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties
The sensory properties and metabolic impact of natural and synthetic sweeteners
Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains
Offspring of obese mice display enhanced intake and sensitivity for palatable stimuli, with altered expression of taste signaling elements
Decrease in sweet taste response and T1R3 sweet taste receptor expression in pregnant mice highlights a potential mechanism for increased caloric consumption in pregnancy
The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea
Inflammation arising from obesity reduces taste bud abundance and inhibits renewal
Thinking outside the booth — the eating environment, context and ecological validity in sensory and consumer research
Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth
Sleep, food cravings and taste
Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste
The effect of emotional state on taste perception
A crossmodal role for audition in taste perception.
A permeability barrier surrounds taste buds in lingual epithelia
Adenosine Enhances Sweet Taste through A2B Receptors in the Taste Bud
Acetylcholine is released from taste cells, enhancing taste signalling
Real-time detection of acetylcholine release from the human endocrine pancreas