S. Hutchings

发表

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Jim R. Jones, J. Bronlund, M. Morgenstern, 2012 .

Sugar reduction without compromising sensory perception. An impossible dream?

R. Keast, S. Hutchings, Julia Y Q Low, 2019, Critical reviews in food science and nutrition.

Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions.

J. Jacquier, S. Hutchings, M. O’Sullivan, 2018, Food & function.

Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology

S. Hutchings, D. O'Riordan, E. Regan, 2019, Food Quality and Preference.

Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

S. Hutchings, D. O'Riordan, J. Grigor, 2017, Appetite.

Novel techniques to understand consumer responses towards food products: A review with a focus on meat.

S. Hutchings, D. Torrico, S. Fuentes, 2018, Meat science.

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

Kylie D. Foster, J. Bronlund, M. Morgenstern, 2014 .

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

D. Rowlands, S. Hutchings, C. Brennan, 2016 .

Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

Kylie D. Foster, M. Morgenstern, K. Foster, 2014 .

Understanding dominance : The effect of changing the definition of dominance when using TDS with consumers

S. Hutchings, D. Torrico, F. Dunshea, 2022, Journal of Sensory Studies.

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

L. Day, D. Mather, S. Hutchings, 2021, Foods.

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

P. Schlich, S. Hutchings, D. O'Riordan, 2017 .

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

S. Hutchings, Z. Fang, R. Warner, 2019, International Journal of Food Science & Technology.

Factors influencing thirst perception during the consumption of oral nutritional supplements in older adults

S. Hutchings, E. Feeney, E. O'Riordan, 2022, Food Quality and Preference.

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

S. Hutchings, S. Gamlath, Z. Fang, 2019, International Journal of Dairy Technology.

Effect of age on sensory perception of beef patties with varying firmness.

S. Hutchings, P. Shand, R. Warner, 2022, Meat science.

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

S. Hutchings, H. Ashman, F. Dunshea, 2020, Foods.

The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels

J. Jacquier, S. Hutchings, M. O’Sullivan, 2015 .

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics.

S. Hutchings, D. Torrico, H. Ashman, 2023, Meat science.

Mastication of heterogeneous foods: Peanuts inside two different food matrices

Jim R. Jones, J. Bronlund, M. Morgenstern, 2011 .

Oral processing of heterogeneous foods

J. Bronlund, S. Hutchings, Kylie Fost, 2011 .

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

S. Hutchings, P. Silcock, C. Realini, 2022, Foods.

Investigating changes in sensory stickiness perception with age

Kylie D. Foster, M. Morgenstern, K. Foster, 2014 .

The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology

S. Hutchings, F. Monahan, N. Brunton, 2017 .

A critical review of social media research in sensory-consumer science.

M. M. Reis, S. Jaeger, S. Hutchings, 2023, Food research international.

The Application of Temporal Dominance of Sensations (TDS) for Oral Processing Studies: An Initial Investigation

Kylie D. Foster, J. Bronlund, M. Morgenstern, 2014 .

Variation of bite size with different types of food bars and implications for serving methods in mastication studies

Jim R. Jones, J. Bronlund, M. Morgenstern, 2009 .

Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults

P. Schlich, S. Hutchings, E. Feeney, 2022, Food Quality and Preference.

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

S. Hutchings, E. Feeney, E. O'Riordan, 2021 .

The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels

J. Jacquier, S. Hutchings, M. O’Sullivan, 2016 .

Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology

S. Hutchings, E. Regan, G. O'Neill, 2019, Food Quality and Preference.

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods.

S. Hutchings, R. Warner, Xiying Li, 2021, Journal of texture studies.

The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial.

S. Hutchings, Siqi Li, A. Milan, 2024, Food & function.