Hewson L - Search Results

1

Consumer-orientated development of hybrid beef burger and sausage analogues.

Neville M, Tarrega A, Hewson L, Foster T. Neville M, et al. Among authors: hewson l. Food Sci Nutr. 2017 May 3;5(4):852-864. doi: 10.1002/fsn3.466. eCollection 2017 Jul. Food Sci Nutr. 2017. PMID: 28748073 Free PMC article.

2

A comparison of the sensory and rheological properties of different cellulosic fibres for food.

Agarwal D , Hewson L , Foster TJ . Agarwal D , et al. Among authors: hewson l. Food Funct. 2018 Feb 21;9(2):1144-1151. doi: 10.1039/c7fo01495c. Food Funct. 2018. PMID: 29362760 Free article.

3

Optimisation of octinyl succinic anhydride starch stablised w₁/o/w₂ emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

Chiu N, Tarrega A, Parmenter C, Hewson L, Wolf B, Fisk ID. Chiu N, et al. Among authors: hewson l. Food Hydrocoll. 2017 Aug;69:450-458. doi: 10.1016/j.foodhyd.2017.03.002. Food Hydrocoll. 2017. PMID: 28775392 Free PMC article.

4

Mechanisms of umami taste perception: From molecular level to brain imaging.

Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Wu B, et al. Among authors: hewson l. Crit Rev Food Sci Nutr. 2022;62(25):7015-7024. doi: 10.1080/10408398.2021.1909532. Epub 2021 May 17. Crit Rev Food Sci Nutr. 2022. PMID: 33998842 Review.

5

Effect of fat content on flavor delivery during consumption: an in vivo model.

Linforth R, Cabannes M, Hewson L, Yang N, Taylor A. Linforth R, et al. Among authors: hewson l. J Agric Food Chem. 2010 Jun 9;58(11):6905-11. doi: 10.1021/jf100643d. J Agric Food Chem. 2010. PMID: 20455562

6

Programmed emulsions for sodium reduction in emulsion based foods.

Chiu N, Hewson L, Fisk I, Wolf B. Chiu N, et al. Among authors: hewson l. Food Funct. 2015 May;6(5):1428-34. doi: 10.1039/c5fo00079c. Food Funct. 2015. PMID: 25865459 Review.

7

Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.

Hurst KE, Hewson L, Fisk ID. Hurst KE, et al. Among authors: hewson l. Food Res Int. 2022 May;155:111022. doi: 10.1016/j.foodres.2022.111022. Epub 2022 Feb 17. Food Res Int. 2022. PMID: 35400422 Free PMC article.

8

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.

Hurst KE, Ayed C, Derbenev IN, Hewson L, Fisk ID. Hurst KE, et al. Among authors: hewson l. Food Chem. 2021 Oct 30;360:129990. doi: 10.1016/j.foodchem.2021.129990. Epub 2021 Apr 30. Food Chem. 2021. PMID: 34034053 Free PMC article.

9

Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review.

Lester S, Kleijn M, Cornacchia L, Hewson L, Taylor MA, Fisk I. Lester S, et al. Among authors: hewson l. J Nutr Health Aging. 2022;26(7):663-674. doi: 10.1007/s12603-022-1819-3. J Nutr Health Aging. 2022. PMID: 35842756 Free article. Review.

10

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.

Yin W, Hewson L, Linforth R, Taylor M, Fisk ID. Yin W, et al. Among authors: hewson l. Appetite. 2017 Jul 1;114:265-274. doi: 10.1016/j.appet.2017.04.005. Epub 2017 Apr 7. Appetite. 2017. PMID: 28396048 Free PMC article. Clinical Trial.

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