Encouraging online consumers into making better food choices: The power of nature exposure on healthy food choices
Djin Gie Liem, Yu Chu Woo, Encouraging online consumers into making better food choices: The power of nature exposure on healthy food choices,
Appetite, Volume 199, 2024, 107382, ISSN 0195-6663, https://doi.org/10.1016/j.appet.2024.107382.
Food Files for Food Australia and AIFST
Words by Associate Professor Gie Liem, Dr Andrew Costanzo and Dr Dan Dias.
January – March 2024
Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment
Djin Gie Liem, Mohamed Mawas, Russell SJ. Keast, Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment,
Food Research International, Volume 167, 2023, 112645, https://doi.org/10.1016/j.foodres.2023.112645.
Testing the validity of immersive eating environments against laboratory and real life settings
Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, Catherine G. Russell, Djin Gie Liem,
Testing the validity of immersive eating environments against laboratory and real life settings,
Food Quality and Preference, Volume 103, 2023,
104717, ISSN 0950-3293, https://doi.org/10.1016/j.foodqual.2022.104717.
Consumer Acceptance of Brown and White Rice Varieties
Gondal, T.A.; Keast, R.S.J.; Shellie, R.A.; Jadhav, S.R.; Gamlath, S.; Mohebbi, M.; Liem, D.G. Consumer Acceptance of Brown and White Rice Varieties. Foods 2021, 10, 1950. https://doi.org/10.3390/ foods10081950
Food Files for Food Australia and AIFST
July-September 2021
Words by Prof Russell Keast, A/Prof Gie Liem and Dr Georgie Russell
Food Files for Food Australia and AIFST
April-June 2021
Words by Prof Russell Keast, A/Prof Gie Liem, Dr Georgie Russell and Dr Andrew Costanzo
Physical activity-equivalent label reduces consumption of discretionary snack foods
Isabella Hartley, Russell Keast, Dijn Liem
(2018), Vol. 21, pp. 1435-1443, Public health nutrition, Cambridge, Eng., C1
Sustainability descriptive labels on farmed salmon: Do young educated consumers like it more?
D Liem, G Turchini, U Wanich, R Keast
(2018), Vol. 10, pp. 1-11, Sustainability, Basel, Switzerland, C1
Addition of a visual cue to rice increases perceived flavour intensity but not liking
Food Research International, Volume 139, January 2021, 109922
Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial
Food Quality and Preference, Volume 87, January 2021, 104059
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
Comprehensive Reviews in Food Science and Food Safety, Volume19, Issue 5, September 2020, Pages 2380-2420
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