A5057938333- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Multisensory perception and integration
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Consumer Attitudes and Food Labeling
- Organic Food and Agriculture
- Oral microbiology and periodontitis research
- Phytochemicals and Antioxidant Activities
- African history and culture analysis
- Identification and Quantification in Food
- Maritime and Coastal Archaeology
- Nutritional Studies and Diet
- Fermentation and Sensory Analysis
- Archaeological Research and Protection
- Color perception and design
- Food Industry and Aquatic Biology
- Historical Studies of British Isles
- Food composition and properties
- Photochromic and Fluorescence Chemistry
- Bioeconomy and Sustainability Development
- Venous Thromboembolism Diagnosis and Management
- Agriculture Sustainability and Environmental Impact
- Sulfur Compounds in Biology
Abertay University
2015-2025
Massey University
2010-2018
Riddet Institute
2012-2014
Plant & Food Research
2011
Teesside University
2002-2004
University of Lincoln
1997-2002
Memorial University of Newfoundland
2001
Royal Hallamshire Hospital
1999
University of Sheffield
1999
Unilever (United Kingdom)
1992-1998
Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, sugars as well volatiles sensory responses. A total 35 identified in all 27 positively. White carrot contained the highest volatiles, followed by purple, yellow. In total, 11, 16, 10, 9 phenolic compounds determined first time white respectively. Of these, chlorogenic acid was most predominant compound varieties. Differences (p < 0.05)...
Summary Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects (or modified ingredients) on acceptability baked cereal foods (bread, cookies, muffins) were estimated by linear random‐effects meta‐analysis twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 caused moderate–large reductions in overall acceptability, flavour appearance most items, with cookies negatively affected....
This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, Gas Chromatography-Mass Spectrometry (GC-MS) for assessment flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor (HMFA) showed a similar pattern sample discrimination (RV scores: 0.895–0.927) across were mostly separated by their Alcohol Volume (ABV). Low ABV tended to have heavier characteristics (feinty, cereal, sour,...
Abstract Sensory trajectories of foods can be described using the temporal dominance sensations method ( TDS ). This study aims to investigate influence on oral processing variables and understand optimum number subjects required for studies. The work was carried out with a solid model food system (biscuits). Formulation differences in biscuits influenced texture perception but did not affect parameters apart from chewing frequency. Completing task both mastication duration chews, although...
Abstract Crickets have recently been approved by the European Food Safety Authority as suitable for human consumption, providing an essential opportunity to exploit this sustainable food source commercially. In study, cricket powder was baked into a biscuit matrix maximise its acceptability Western consumers incorporation familiar and affordable snack food. First, formula optimized through simplex centroid design, followed sensory approach based on Ideal Profile Method (IPM). Secondly,...
This study reports a cross-modal, olfactory/visual event related potential (ERP) using odours as olfactory primes. The results show difference in the ERP waveform for N400 when visual image does not match priming odour. An peak was produced both matched and mismatched conditions but peaks were significantly more negative condition. By use of non-food this extends an earlier finding by Grigor, who, same paradigm, obtained similar food photographs food.
Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples suggests changes are linked to evaluation tastes and, thus related taster's perception rather than themselves. This study tests whether, commercially available dark chocolate, a complex product, which can be high in bitterness but expectedly so, how levels samples. To do this we carried out two studies untrained consumers, first captured...
This article describes a cairn on farm in Nairnshire. The hill the was found might once have been crannog or islet loch. author speculates that this may originally crannog-like dwelling later re-purposed as grave site, although he is not confident his conclusions. Several piles of earth are also identified nearby, which suggests be remains second crannog.
Consumption of edible insects is a potential solution to the growing need for protein. However, wild harvested insects’ value chain faces several challenges including limited knowledge on indigenous practices in harvesting and processing lack information roles different actors chain. A case study Gonimbrasia belina , colloquially referred as ’mopane worm’, was conducted understand identify determinants participation caterpillar. cross sectional Gwanda (a rural district Zimbabwe) (a) methods,...
A follow-up to John Grigor’s previous paper on this topic (see Vol V, pp.116-119). He describes the further excavations he performed and speculates structure’s use. Although initially believed that it might have been a gravesite, results of his convinced him was more likely domestic dwelling.