Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice
C Maleki, P Oliver, S Lewin, G Liem, R Keast
(2020), Vol. 85, pp. 1576-1585, Journal of food science, Chichester, Eng., C1
Developing a strawberry lexicon to describe cultivars at two maturation stages
P Oliver, S Cicerale, E Pang, R Keast
(2018), Vol. 33, pp. 1-9, Journal of sensory studies, Chichester, Eng., C1
A fatty acid mouth rinse decreases self-reported hunger and increases self-reported fullness in healthy Australian adults: A randomized cross-over trial
A Costanzo, C Russell, S Lewin, R Keast
(2020), Vol. 12, pp. 1-13, Nutrients, Basel, Switzerland, C1
Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function
Dongli Liu, Andrew Costanzo, Margaret Evans, Nicholas Archer, Caryl Nowson, Konsta Duesing, Russell Keast
(2018), Vol. 120, pp. 64-73, British journal of nutrition, Cmabridge, Eng., C1
Effect of dietary fat intake and genetics on fat taste sensitivity: a co-twin randomized controlled trial
Andrew Costanzo, Caryl Nowson, Liliana Orellana, Dieuwerke Bolhuis, Konsta Duesing, Russell Keast
(2018), Vol. 107, pp. 683-694, American journal of clinical nutrition, Oxford, England, C1
Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food
J Heinze, A Costanzo, I Baselier, A Fritsche, S Frank-Podlech, R Keast
(2018), Vol. 123, pp. 7-13, Appetite, Amsterdam, The Netherlands, C1
Preference and perception of fat in salty and sweet foods
D Bolhuis, A Costanzo, R Keast
(2018), Vol. 64, pp. 131-137, Food quality and preference, Amsterdam, The Netherlands, C1
Oil perception-detection thresholds for varying fatty stimuli and inter-individual differences
J Heinze, A Costanzo, I Baselier, A Fritsche, M Lidolt, J Hinrichs, S Frank-Podlech, R Keast
(2017), Vol. 42, pp. 585-592, Chemical senses, Oxford, Eng., C1
Fat taste sensitivity is associated with short-term and habitual fat intake
A Costanzo, L Orellana, C Nowson, K Duesing, R Keast
(2017), Vol. 9, pp. 1-12, Nutrients, Basel, Switzerland, C1
Salt promotes passive overconsumption of dietary fat in humans
D Bolhuis, A Costanzo, L Newman, R Keast
(2016), Vol. 146, pp. 838-845, Journal of nutrition, Rockville, Md., C1
Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial
I Khan, A Yousif, S Johnson, S Gamlath
(2015), Vol. 34, pp. 415-421, Clinical nutrition, Amsterdam, The Netherlands, C1
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