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Items: 13

1.

The relationship between culture, food liking, and body mass index in Australian and Thai young adults.

Wanich U, Riddell L, Cicerale S, Mohebbi M, Sayompark D, Liem DG, Keast RS.

Asia Pac J Clin Nutr. 2019;28(3):634-644. doi: 10.6133/apjcn.201909_28(3).0024.

2.

Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures.

Wanich U, Sayompark D, Riddell L, Cicerale S, Liem DG, Mohebbi M, Macfarlane S, Keast R.

Nutrients. 2018 Dec 11;10(12). pii: E1957. doi: 10.3390/nu10121957.

3.

A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries.

Oliver P, Cicerale S, Pang E, Keast R.

J Food Sci. 2018 Apr;83(4):1094-1102. doi: 10.1111/1750-3841.14096.

PMID:
29660132
4.

Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.

Oliver P, Cicerale S, Pang E, Keast R.

J Food Sci. 2018 Apr;83(4):1073-1083. doi: 10.1111/1750-3841.14109. Epub 2018 Mar 30.

PMID:
29603215
5.

The mouthfeel of white wine.

Gawel R, Smith PA, Cicerale S, Keast R.

Crit Rev Food Sci Nutr. 2018;58(17):2939-2956. doi: 10.1080/10408398.2017.1346584. Epub 2017 Aug 22. Review.

PMID:
28678530
6.

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds.

Parkinson L, Cicerale S.

Molecules. 2016 Dec 16;21(12). pii: E1734. doi: 10.3390/molecules21121734. Review.

7.

The Relationships Between Common Measurements of Taste Function.

Webb J, Bolhuis DP, Cicerale S, Hayes JE, Keast R.

Chemosens Percept. 2015;8(1):11-18. Epub 2015 Jun 5.

8.

Micronutrient supplement use and diet quality in university students.

Wiltgren AR, Booth AO, Kaur G, Cicerale S, Lacy KE, Thorpe MG, Keast RS, Riddell LJ.

Nutrients. 2015 Feb 5;7(2):1094-107. doi: 10.3390/nu7021094.

9.

The association between perceived sweetness intensity and dietary intake in young adults.

Cicerale S, Riddell LJ, Keast RS.

J Food Sci. 2012 Jan;77(1):H31-5. doi: 10.1111/j.1750-3841.2011.02473.x. Epub 2011 Dec 2.

PMID:
22132685
10.

Biological activities of phenolic compounds present in virgin olive oil.

Cicerale S, Lucas L, Keast R.

Int J Mol Sci. 2010 Feb 2;11(2):458-79. doi: 10.3390/ijms11020458. Review.

11.

Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils.

Cicerale S, Breslin PA, Beauchamp GK, Keast RS.

Chem Senses. 2009 May;34(4):333-9. doi: 10.1093/chemse/bjp006. Epub 2009 Mar 8.

12.

Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oil.

Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RS.

J Agric Food Chem. 2009 Feb 25;57(4):1326-30. doi: 10.1021/jf803154w.

PMID:
19166297
13.

Chemistry and health of olive oil phenolics.

Cicerale S, Conlan XA, Sinclair AJ, Keast RS.

Crit Rev Food Sci Nutr. 2009 Mar;49(3):218-36. doi: 10.1080/10408390701856223. Review.

PMID:
19093267

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