Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition

Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults

(2021) E. Regan et al.   FOOD QUALITY AND PREFERENCE

Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate

(2021) Victoria Norton et al.   Foods

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

(2021) Victoria Norton et al.   Foods

Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

(2021) Victoria Norton et al.   Foods

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

(2021) S. Lester et al.   APPETITE

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

(2020) Victoria Norton et al.   Nutrients

Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

(2020) Victoria Norton et al.   Foods

Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status

(2018) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

(2018) Mathilde Vandenberghe-Descamps et al.   FOOD QUALITY AND PREFERENCE

Can fortified foods and snacks increase the energy and protein intake of hospitalised older patients? A systematic review

(2018) S. R. Mills et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

(2018) Xiao Song et al.   Nutrients

Whey protein mouth drying influenced by thermal denaturation

(2017) Stephanie P. Bull et al.   FOOD QUALITY AND PREFERENCE

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

(2016) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future

(2016) Lisa Methven et al.   FOOD QUALITY AND PREFERENCE

Adjustment of Food Textural Properties for Elderly Patients

(2016) J.A.Y. Cichero   JOURNAL OF TEXTURE STUDIES

Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake

(2016) Mathilde Vandenberghe-Descamps et al.   JOURNAL OF TEXTURE STUDIES

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

(2016) Xiao Song et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dry mouth and older people

(2015) WM Thomson   AUSTRALIAN DENTAL JOURNAL

Effectiveness of food-based fortification in older people a systematic review and meta-analysis

(2015) J. C. Morilla-Herrera et al.   Journal of Nutrition Health & Aging

Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group

(2014) Nicolaas E.P. Deutz et al.   CLINICAL NUTRITION

Instrumental evaluation and influence of gender and/or age among consumers on textural preference of deep-fried peanuts

(2014) Atsushi Miyagi et al.   FOOD RESEARCH INTERNATIONAL

Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes

(2014) Andrew J Rosenthal et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

(2014) C.A. Withers et al.   JOURNAL OF DAIRY SCIENCE

Transitioning from proportion of discriminators to a more meaningful measure of sensory difference

(2013) Virginie Jesionka et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture

(2013) Scott C. Hutchings et al.   FOOD QUALITY AND PREFERENCE

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

(2013) Caroline Withers et al.   JOURNAL OF SENSORY STUDIES

Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group

(2013) Jürgen Bauer et al.   Journal of the American Medical Directors Association

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

(2012) Aiqian Ye et al.   PHYSIOLOGY & BEHAVIOR

Ageing and taste

(2012) Lisa Methven et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men

(2011) Bart Pennings et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

THE POWER OF SENSORY DISCRIMINATION METHODS REVISITED

(2011) JOHN M. ENNIS et al.   JOURNAL OF SENSORY STUDIES

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

(2010) M. Kelly et al.   JOURNAL OF DAIRY SCIENCE

Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

(2010) Jessica L. Childs et al.   JOURNAL OF FOOD SCIENCE

A SIMPLE ALTERNATIVE ANALYSIS FOR THRESHOLD DATA DETERMINED BY ASCENDING FORCED-CHOICE METHODS OF LIMITS

(2010) HARRY T. LAWLESS   JOURNAL OF SENSORY STUDIES