Maltodextrin‑Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta‑Analysis
Hartley, C., Carr, A., Bowe, S.J. et al. Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis. Sports Med (2022). https://doi.org/10.1007/s40279-022-01658-3
Food Files for Food Australia and AIFST
Words by Professor Russell Keast, Associate Professor Gie Liem, PhD Candidate Damian Nandorfy (Australian Wine Research Institute) and Dr Leigh Francis (Australian Wine Research Institute).
Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
Costanzo A, Settapramote N, Utama-Ang N, Wanich U, Lewin S, Keast R. Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults. Nutrients. 2021 Oct 28;13(11):3844. doi: 10.3390/nu13113844.
Food Files for Food Australia and AIFST
October-December 2021
Words by Prof Russell Keast, Dr Georgie Russell, Dr Andrew Costanzo and Jookyeong Lee
Grating orientation task: A screening tool for determination of oral tactile acuity in children
Jookyeong Lee, Catherine G. Russell, Mohammadreza Mohebbi, Russell Keast, Grating orientation task: A screening tool for determination of oral tactile acuity in children, Food Quality and Preference, Volume 95, 2022.
Development and application of specific questions to classify a child as food texture sensitive
Ross, C. F., Surette, V. A., Bernhard, C. B., Smith-Simpson, S., Lee, J., Russell, C. G., & Keast, R. (2021). Development and application of specific questions to classify a child as food texture sensitive. Journal of Texture Studies, 1– 15. https://doi.org/10.1111/jtxs.12627
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
Identifying ideal product composition of chocolate-flavored milk using preference mapping
Mahato, D. K., Oliver, P.,Keast, R., Liem, D. G., Russell, C. G., Mohebbi, M., Cicerale, S., Mahmud, M. C., & Gamlath, S.
Identifying ideal product composition of chocolate-flavored milk using preference mapping.
J Food Sci. 2021;1–14. https://doi.org/10.1111/1750-3841.15817
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
Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes
Keast, R.; Costanzo, A.; Hartley, I. Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes. Nutrients 2021, 13, 667. https://doi.org/10.3390/nu13020667
Is dietary intake associated with salt taste function and perception in adults? A systematic review
Sze-Yen Tan, Erynn Sotirelis, Rahaf Bojeh, Ijmeet Maan, Mikee Medalle, Xiao Si Faye Chik, Russell Keast, Robin M. Tucker,
Food Quality and Preference, Volume 92, 2021, https://doi.org/10.1016/j.foodqual.2021.104174.
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