Items where Author is "Methven, Professor Lisa"

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Number of items: 142.

Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (2025) Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages. Food Quality and Preference, 133. 105628. ISSN 1873-6343 doi: 10.1016/j.foodqual.2025.105628

Zannidi, D., Methven, L., Woodside, J. V., McKenna, G., Forde, C. G., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Shafat, A., Schimmel, M. and Clegg, M. (2025) Variations in oral performance and processing behaviours among older adults: associations with gastric emptying, postprandial glucose and insulin responses. Experimental Gerontology, 211. 112893. ISSN 0531-5565 doi: 10.1016/j.exger.2025.112893

Giles, H., Zannidi, D., Clegg, M. E., Woodside, J. V., McKenna, G., Forde, C. G., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (2025) A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake. Appetite, 214. 108202. ISSN 0195-6663 doi: 10.1016/j.appet.2025.108202

Beitia, E., Silva, A., Mavros, G., Schilling, F., Guo, X., Mallouchos, A., Heinz, V., Rocha, C., Lima, R. C., Frickhofen, D., Proestos, C., Methven, L., Valdramidis, V., Cunha, L. M. and Aganovic, K. (2025) Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes. Future Foods, 11. 100634. ISSN 2666-8335 doi: 10.1016/j.fufo.2025.100634

Zannidi, D., Methven, L., Woodside, J. V., McKenna, G., Forde, C. G. and Clegg, M. E. (2025) Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old). Appetite, 208. 107917. ISSN 0195-6663 doi: 10.1016/j.appet.2025.107917

Wuni, R., Curi-Quinto, K., Liu, L., Espinoza, D., Aquino, A. I., del Valle-Mendoza, J., Aguilar-Luis, M. A., Murray, C., Nunes, R. ORCID: https://orcid.org/0000-0003-0829-4130, Methven, L., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Penny, M., Favara, M., Sánchez, A. and Santhanakrishnan Vimaleswaran, K. ORCID: https://orcid.org/0000-0002-8485-8930 (2025) Interaction between genetic risk score and dietary carbohydrate intake on high-density lipoprotein cholesterol levels: findings from the study of obesity, nutrition, genes and social factors (SONGS). Clinical Nutrition ESPEN, 66. pp. 83-92. ISSN 2405-4577 doi: 10.1016/j.clnesp.2024.12.027

Dericioglu, D., Methven, L., Shafat, A. and Clegg, M. E. (2025) Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: a randomised controlled trial. Appetite, 206. 107830. ISSN 0195-6663 doi: 10.1016/j.appet.2024.107830

Geny, A., Koga, S., Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Rognså, G. H., Brasse, C., Grini, I. S., Maître, I., Feron, G., Clegg, M., Methven, L., Ueland, Ø., Wymelbeke-Delannoy, V. V. and Sulmont-Rossé, C. (2025) Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition. Food Research International, 202. p. 115558. ISSN 0963-9969 doi: 10.1016/j.foodres.2024.115558

Briazu, R. A., Bell, L. ORCID: https://orcid.org/0000-0003-0677-021X, Dodd, G. F., Blackburn, S., Massri, C., Chang, B., Fischaber, S., Kehlbacher, A., Williams, C. M. ORCID: https://orcid.org/0000-0003-4452-671X, Methven, L. and McCloy, R. ORCID: https://orcid.org/0000-0003-2333-9640 (2024) The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences. Appetite, 201. 107600. ISSN 1095-8304 doi: 10.1016/j.appet.2024.107600

Silva, A., Rocha, C., Ribeiro, J., Aganovic, K., Lima, R. C. and Cunha, L. M. (2024) Consumer perception of risk towards new sustainable non-thermal food processing technologies: a cross-cultural study between Portugal, Germany, and the UK. Innovative Food Science and Emerging Technologies, 96. 103772. ISSN 1878-5522 doi: 10.1016/j.ifset.2024.103772

McCarron, R., Methven, L., Grahl, S., Elliott, R. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Fortification of pea and potato protein isolates in oat-based milk alternatives; effects on the sensory and volatile profile. Foods, 13 (13). 2075. ISSN 2304-8158 doi: 10.3390/foods13132075

Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Methven, L., Clegg, M. E., Geny, A., Ueland, Ø., Synnøve Grini, I., Helgesdotter Rognså, G., Maitre, I., Brasse, C., Van Wymelbeke-Delannoy, V. and Sulmont-Rossé, C. (2024) Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway. Appetite, 197. 107319. ISSN 0195-6663 doi: 10.1016/j.appet.2024.107319

Adamczyk, D., Maison, D., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oloyede, O., O., Clegg, M., Methven, L., Fairfield, C., Gosney, M., Hernando, M. J., Amézaga, J., Caro, M. and Tueros, I. (2024) The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals. Supportive Care in Cancer, 32 (5). 303. ISSN 0941-4355 doi: 10.1007/s00520-024-08469-4

Dericioglu, D., Methven, L. and Clegg, M. E. (2024) Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population. Proceedings of the Nutrition Society. ISSN 0029-6651 doi: 10.1017/S0029665124002192

Muñoz-Labrador, A., Kolida, S., Rastall, R. A., Methven, L., Lebrón-Aguilar, R., Quintanilla-López, J. E., Galindo-Iranzo, P., Javier Moreno, F. and Hernandez-Hernandez, O. (2024) Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosides. Food Chemistry, 436. 137761. ISSN 0308-8146 doi: 10.1016/j.foodchem.2023.137761

Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (2024) A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chemistry, 436. 137603. ISSN 0308-8146 doi: 10.1016/j.foodchem.2023.137603

McCarron, R., Methven, L., Grahl, S., Ruan, E. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Frontiers in Nutrition, 11. 1345371. ISSN 2296-861X doi: 10.3389/fnut.2024.1345371

Methven, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Sullivan, R. (2023) Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products. In: Tuohy, J. J. (ed.) Sensory Profiling of Dairy Products. John Wiley & Sons, pp. 18-43. ISBN 9781119619215 doi: 10.1002/9781119619383.ch2

Methven, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. ORCID: https://orcid.org/0000-0001-5129-1731, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Sullivan, R. (2023) Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products. In: Tuohy, J. J. (ed.) Sensory Profiling of Dairy Products:. John Wiley & Sons, pp. 18-43. ISBN 9781119619215 doi: 10.1002/9781119619383.ch2

Kumar, R., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2023) Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. Journal of Food Engineering, 339. 111266. ISSN 0260-8774 doi: 10.1016/j.jfoodeng.2022.111266

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M. and Methven, L. (2022) Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. Food Quality and Preference, 101. 104638. ISSN 0950-3293 doi: 10.1016/j.foodqual.2022.104638

Muñoz-Labrador, A., Lebrón-Aguilar, R., Quintanilla-López, J. E., Galindo-Iranzo, P., Azcarate, S. M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., Methven, L., Rastall, R. A., Moreno, F. J. and Hernandez-Hernandez, O. (2022) Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides. Journal of Agricultural and Food Chemistry, 70 (29). pp. 9048-9056. ISSN 0021-8561 doi: 10.1021/acs.jafc.2c01363

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2022) Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Quality and Preference, 98. 104503. ISSN 0950-3293 doi: 10.1016/j.foodqual.2021.104503

Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chemistry, 374. 131650. ISSN 0308-8146 doi: 10.1016/j.foodchem.2021.131650

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L., Pellegrino, R., Smith, B. C., Gane, S. and Kelly, C. E. (2022) Emerging pattern of post-COVID-19 parosmia and its effect on food perception. Foods, 11 (7). 967. ISSN 2304-8158 doi: 10.3390/foods11070967

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. (2022) Promoting protein intake in an ageing population: product design implications for protein fortification. Nutrients, 14 (23). 5083. ISSN 2072-6643 doi: 10.3390/nu14235083

Oloyede, O. O., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (2021) Influence of cabbage (Brassica oleracea) accession and growing conditions on myrosinase activity, glucosinolates and their hydrolysis products. Foods, 10 (12). 2903. ISSN 2304-8158 doi: 10.3390/foods10122903

Oloyede, O. O., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (2021) The impact of domestic cooking methods on myrosinase stability, glucosinolates and their hydrolysis products in different cabbage (Brassica oleracea) accessions. Foods, 10 (12). 2908. ISSN 2304-8158 doi: 10.3390/foods10122908

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods, 10 (9). 2066. ISSN 2304-8158 doi: 10.3390/foods10092066

Zhou, X., Yeomans, M., Thomas, A., Wilde, P., Linter, B. and Methven, L. (2021) Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Quality and Preference, 90. 104116. ISSN 0950-3293 doi: 10.1016/j.foodqual.2020.104116

Tsatsaragkou, K., Methven, L., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods, 10 (5). 951. ISSN 2304-8158 doi: 10.3390/foods10050951

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate. Foods, 10 (3). 587. ISSN 2304-8158 doi: 10.3390/foods10030587

Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry, 339. 128024. ISSN 0308-8146 doi: 10.1016/j.foodchem.2020.128024

Hörmann-Wallner, M., Krause, R., Alfaro, B., Jilani, H., Laureati, M., Almli, V. L., Sandell, M., Sandvik, P., Zeinstra, G. G. and Methven, L. (2021) Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries. Frontiers in Nutrition, 8. 35. ISSN 2296-861X doi: 10.3389/fnut.2021.633807

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. (2021) Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods, 10 (2). 433. ISSN 2304-8158 doi: 10.3390/foods10020433

Mohd Nor, N. D., Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L. (2021) The effects of taste sensitivity and repeated taste exposure on children’s intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable. Appetite, 157. 104991. ISSN 0195-6663 doi: 10.1016/j.appet.2020.104991

Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563 (2021) High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners. Journal of Agricultural and Food Chemistry, 69 (3). pp. 1011-1019. ISSN 0021-8561 doi: 10.1021/acs.jafc.0c07267

Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R., Quintanilla-López, J. E., Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. and Hernandez-Hernandez, O. (2021) High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners. Journal of Agricultural and Food Chemistry, 69 (3). pp. 1011-1019. ISSN 0021-8561 doi: 10.1021/acs.jafc.0c07267

Sandvik, P. ORCID: https://orcid.org/0000-0002-3203-792X, Laureati, M., Jilani, H. ORCID: https://orcid.org/0000-0001-5799-8383, Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579, Sandell, M. ORCID: https://orcid.org/0000-0001-7161-1050, Hörmann-Wallner, M., da Quinta, N. ORCID: https://orcid.org/0000-0002-0888-7713, Zeinstra, G. G. and Almli, V. L. ORCID: https://orcid.org/0000-0001-9641-3333 (2020) Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's Check-All-That-Apply (CATA) descriptions and preferences for high-fibre biscuits. Foods, 10 (1). 21. ISSN 2304-8158 doi: 10.3390/foods10010021

Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R., Quintanilla-López, J. E., Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. and Hernandez-Hernandez, O. (2020) Transglycosylation of steviol glycosides and rebaudioside A: synthesis optimization, structural analysis and sensory profiles. Foods, 9 (12). 1753. ISSN 2304-8158 doi: 10.3390/foods9121753

Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C. and Laureati, M. (2020) Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges. Foods, 9 (11). 1594. ISSN 2304-8158 doi: 10.3390/foods9111594

Wei, X., Sun, Q., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2020) Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chemistry, 339. 128077. ISSN 0308-8146 doi: 10.1016/j.foodchem.2020.128077

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M. (2020) Cross-national differences in child food neophobia: a comparison of five European countries. Food Quality and Preference, 81. 103861. ISSN 0950-3293 doi: 10.1016/j.foodqual.2019.103861

Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B. and Prosperio, C. (2020) Individual differences in texture preferences among European children: development and validation of the Child Food Texture Preference Questionnaire (CFTPQ). Food Quality and Preference, 80. 103828. ISSN 0950-3293 doi: 10.1016/j.foodqual.2019.103828

Grasso, S., Liu, S. and Methven, L. (2020) Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT-Food Science and Technology, 119. 108893. ISSN 0023-6438 doi: 10.1016/j.lwt.2019.108893

Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J. (2020) Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. Journal of the Science of Food and Agriculture, 100 (1). pp. 245-257. ISSN 0022-5142 doi: 10.1002/jsfa.10032

Muchiri, M.N., McCartney, A. and Methven, L. (2020) Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas). African Journal of Food, Agriculture, Nutrition and Development, 20 (5). pp. 16471-16489. ISSN 1684-5358 doi: 10.18697/ajfand.93.19565

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2019) Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition. In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 647-652. doi: 10.17660/ActaHortic.2019.1256.92

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2019) Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition. In: VI International Conference Postharvest Unlimited, 2017-10-17 - 2017-10-20, Madrid, Spain, pp. 647-652. doi: 10.17660/ActaHortic.2019.1256.92

Yeomans, M. R., Zhou, X., Wilde, P., Thomas, A., Linter, B., Beri, A., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Williams, C. M. and Methven, L. (2019) The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products. Nutrition Bulletin, 44 (3). pp. 241-248. ISSN 1467-3010 doi: 10.1111/nbu.12392

Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L. (2019) The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods, 8 (8). 305. ISSN 2304-8158 doi: 10.3390/foods8080305

Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2019) Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chemistry, 284. pp. 125-132. ISSN 0308-8146 doi: 10.1016/j.foodchem.2019.01.070

Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2019) Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method. Food Research International, 123. pp. 317-326. ISSN 0963-9969 doi: 10.1016/j.foodres.2019.04.034

Chong, F. S., Farmer, L. J., Hagan, T. D. J., Speers, J. S., Sanderson, D. W., Devlin, D. J., Tollerton, I. J., Gordon, A. W., Methven, L., Moloney, A. P., Kerry, J. P. and O'Sullivan, M. G. (2019) Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Science, 154. pp. 86-95. ISSN 0309-1740 doi: 10.1016/j.meatsci.2019.04.009

Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L. (2018) Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential. LWT-Food Science and Technology, 97. pp. 476-482. ISSN 0023-6438 doi: 10.1016/j.lwt.2018.07.038

Okunade, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Ghawi, S. K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931 and Methven, L. (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition and Food Research, 62 (18). 1700980. ISSN 1613-4125 doi: 10.1002/mnfr.201700980

Methven, L., Ellis, L. and Kavaliauskaite, G. (2018) Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes. In: 15th Weurman Flavour Research Symposium, 2017-09-18 - 2017-09-22, Graz, Austria, pp. 193-198. doi: 10.3217/978-3-85125-593-5-42

Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: 10.1016/j.foodchem.2017.04.005

Bull, S. P., Hong, Y., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi: 10.1016/j.foodqual.2016.03.008 (Part B)

Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: 10.1021/acs.jafc.6b04489

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2017) The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Quality and Preference, 55. pp. 79-90. ISSN 0950-3293 doi: 10.1016/j.foodqual.2016.08.010

Methven, L., Xiao, C., Cai, M. and Prescott, J. (2016) Rejection thresholds (RjT) of sweet likers and dislikers. Food Quality and Preference, 52. pp. 74-80. ISSN 0950-3293 doi: 10.1016/j.foodqual.2016.03.012

Zhou, X., Shen, Y., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception. ISSN 1936-5810 doi: 10.1007/s12078-016-9211-5

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2016) Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Quality and Preference, 50. pp. 71-81. ISSN 0950-3293 doi: 10.1016/j.foodqual.2016.01.005

Chadwick, M., Gawthrop, F., Michelmore, R. W., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (2016) Perception of bitterness, sweetness and liking of different genotypes of lettuce. Food Chemistry, 197. pp. 66-74. ISSN 0308-8146 doi: 10.1016/j.foodchem.2015.10.105

Methven, L., Jiménez-Pranteda, M. L. and Lawlor, J. B. (2016) Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future. Food Quality and Preference, 48 (Part B). pp. 333-344. ISSN 0950-3293 doi: 10.1016/j.foodqual.2015.07.001

Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: 10.1016/j.foodchem.2015.04.054

Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. and Methven, L. (2015) Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite, 90. pp. 108-113. ISSN 0195-6663 doi: 10.1016/j.appet.2015.03.002

Markey, O., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L. (2015) Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International, 72. pp. 133-139. ISSN 0963-9969 doi: 10.1016/j.foodres.2015.03.012

Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2015) The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults. Journal of Food Science, 80 (5). S1100-S1110. ISSN 0022-1147 doi: 10.1111/1750-3841.12850

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

Smith, S., Cook, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L. and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

Ghawi, S. K., Shen, Y., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Methven, L. (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: 10.1111/1750-3841.12556

Allen, V. J., Withers, C. A., Hough, G., Gosney, M. A. and Methven, L. (2014) A new rapid detection threshold method for use with older adults: reducing fatigue whilst maintaining accuracy. Food Quality and Preference, 36. pp. 104-110. ISSN 0950-3293 doi: 10.1016/j.foodqual.2014.03.007

Ghawi, S. K., Rowland, I. and Methven, L. (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81. pp. 20-29. ISSN 0195-6663 doi: 10.1016/j.appet.2014.05.029

Hobbs, D., Ashouri, A., George, T., W., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L. (2014) The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption. Food Research International, 58. pp. 15-22. ISSN 0963-9969 doi: 10.1016/j.foodres.2014.01.038

Withers, C., Methven, L., Qannari, E. M., Allen, V. J., Gosney, M. A. and MacFie, H. J. H. (2014) Taxonomic free sorting: a successful method with older consumers and a novel approach to preference mapping. Journal of Sensory Studies, 29 (3). pp. 182-189. ISSN 1745-459X doi: 10.1111/joss.12093

Withers, C. A., Lewis, M. J., Gosney, M. A. and Methven, L. (2014) Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients. Journal of Dairy Science, 97 (3). pp. 1233-1247. ISSN 0022-0302 doi: 10.3168/jds.2013-7273

Allen, V. A., Methven, L. and Gosney, M. (2013) Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes. Clinical Nutrition, 32 (6). pp. 950-957. ISSN 0261-5614 doi: 10.1016/j.clnu.2013.03.015

Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L. (2013) Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry, 141 (1). pp. 77-83. ISSN 0308-8146 doi: 10.1016/j.foodchem.2013.03.018

Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D., Gosney, M., Blumenthal, H. and Methven, L. (2013) Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture, 93 (13). pp. 3312-3321. ISSN 0022-5142 doi: 10.1002/jsfa.6177

Hough, G., Methven, L. and Lawless, H. T. (2013) Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits. Journal of Sensory Studies, 28 (5). pp. 414-421. ISSN 1745-459X doi: 10.1111/joss.12067

Withers, C. A., Cook, M. T., Methven, L., Gosney, M. A. and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (2013) Investigation of milk proteins binding to the oral mucosa. Food & Function, 4 (11). pp. 1668-1674. ISSN 2042-650X doi: 10.1039/c3fo60291e

Hobbs, D., Goulding, M. G., Nguyen, A., Malaver, T., Walker, C. F., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2013) Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trial. Journal of Nutrition, 143 (9). pp. 1399-1405. ISSN 1541-6100 doi: 10.3945/jn.113.175778

Allen, V., Methven, L. and Gosney, M. (2013) The influence of nutritional supplement drinks on providing adequate calorie and protein intake in older adults with dementia. The Journal of Nutrition, Health & Aging, 17 (9). pp. 752-755. ISSN 1760-4788 doi: 10.1007/s12603-013-0364-5

Withers, C., Gosney, M. and Methven, L. (2013) Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer. Journal of Sensory Studies, 28 (3). pp. 230-237. ISSN 1745-459X doi: 10.1111/joss.12039

Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.10.119

Allen, V. A., Methven, L. and Gosney, M. (2013) Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment. Journal of Advanced Nursing, 70 (3). pp. 1323-1333. ISSN 1365-2648 doi: 10.1111/jan.12293

Dermiki, M., Willway, J., Sargent, L., Kidman, J., Anderson, C., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872, Gosney, M. A. and Methven, L. (2013) Preference and consumption of a taste enhanced meat meal by older hospital patients: a pilot study. Nutrition and Aging, 2 (1). pp. 69-75. ISSN 1879-7725 doi: 10.3233/NUA-130028

Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2012) Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects. British Journal of Nutrition, 108 (11). pp. 2066-2074. ISSN 1475-2662 doi: 10.1017/S0007114512000190

Methven, L., Langreney, E. and Prescott, J. (2012) Changes in liking for a no added salt soup as a function of exposure. Food Quality and Preference, 26 (2). pp. 135-140. ISSN 0950-3293 doi: 10.1016/j.foodqual.2012.04.012

Methven, L., Allen, V. J., Withers, C. A. and Gosney, M. A. (2012) Ageing and taste. Proceedings of the Nutrition Society, 71 (4). pp. 556-565. ISSN 0029-6651 doi: 10.1017/S0029665112000742

Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146

Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi: 10.1111/j.1745-4603.2011.00319.x

Methven, L. (2012) Natural food and beverage flavour enhancers. In: Baines, D. and Seal, R. (eds.) Natural food additives, ingredients and flavourings. Woodhead, Cambridge, pp. 76-95. ISBN 9781845698119

Methven, L. (2012) Natural food and beverage flavour enhancers. In: Baines, D. and Seal, R. (eds.) Natural food additives, ingredients and flavourings:. Woodhead, Cambridge, pp. 76-95. ISBN 9781845698119

Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P. (2012) Supporting visual assessment of food and nutrient intake in a clinical care setting. In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.

Payne, C., Bell, A., Methven, L. and Fairfield, C. A. (2011) Consistently inconsistent: commercially available starch-based Dysphagia products. Dysphagia, 26 (1). pp. 27-33. ISSN 0179-051X doi: 10.1007/s00455-009-9263-7

Mavrommatis, I., Moynihan, P. J., Gosney, M. A. and Methven, L. (2011) Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57 (1). pp. 14-20. ISSN 0195-6663 doi: 10.1016/j.appet.2011.03.010

Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D. S. and Gosney, M. (2010) The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests. Food Quality and Preference, 21 (8). pp. 948-955. ISSN 0950-3293 doi: 10.1016/j.foodqual.2010.04.009

Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Law, C., Methven, L., Mottram, D. and Gosney, M. (2010) Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age and Ageing, 39 (6). pp. 733-738. ISSN 0002-0729 doi: 10.1093/ageing/afq104

Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87. ISBN 9783905745191

Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008:. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87. ISBN 9783905745191

Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S., Grimble, G.K., Bushell, M., Gray, L. and Gosney, M. A. (2009) Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers? Proceedings of the Nutrition Society, 68 (OCE1). E37. ISSN 0029-6651 doi: 10.1017/S0029665109001785

Methven, L., Kennedy, O.B. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D.S., Grimble, G.K., Bushell, M., Gray, L. and Gosney, M. A. (2009) The effect of saccharide type on sweet perception and preference of oral nutritional supplements by elderly individuals. Proceedings of the Nutrition Society, 68 (OCE1). E55. ISSN 0029-6651 doi: 10.1017/S0029665109001967

Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L., Blumenthal, H., Young, C. and Mottram, D.S. (2007) Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste. Journal of Agricultural and Food Chemistry, 55 (14). pp. 5776-5780. ISSN 0021-8561 doi: 10.1021/jf070791p

Methven, L., Tsoukka, M., Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D.S. (2007) Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 55 (4). pp. 1427-1436. ISSN 0021-8561 doi: 10.1021/jf0625611

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