Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake von Yin, Wenting, Hewson, Louise, Linforth, Robert, Taylor, Moira, Fisk, Ian D.

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Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread von Stinton, Jessica, Dugina, Kateryna, Hewson, Louise, Fisk, Ian

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θ , a Novel γ -Aminobutyric Acid Type A Receptor Subunit von Bonnert, Timothy P., McKernan, Ruth M., Farrar, Sophie, le Bourdellès, Béatrice, Heavens, Robert P., Smith, David W., Hewson, Louise, Rigby, Michael R., Dalip J. S. Sirinathsinghji, Brown, Nicola, Wafford, Keith A., Whiting, Paul J.

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Molecular and Functional Diversity of the Expanding GABA-A Receptor Gene Family von WHITING, PAUL J., BONNERT, TIMOTHY P., MCKERNAN, RUTH M., FARRAR, SOPHIE, BOURDELLES, BEATRICE LE, HEAVENS, ROBERT P., SMITH, DAVID W., HEWSON, LOUISE, RIGBY, MICHAEL R., SIRINATHSINGHJI, DALIP J. S., THOMPSON, SALLY A., WAFFORD, KEITH A.

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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness von Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D.

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Consumer‐orientated development of hybrid beef burger and sausage analogues von Neville, Michelle, Tarrega, Amparo, Hewson, Louise, Foster, Tim

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Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules von Hurst, Katherine E., Hewson, Louise, Fisk, Ian D.

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Physicochemical design rules for the formulation of novel salt particles with optimised saltiness von Hurst, Katherine E., Ayed, Charfedinne, Derbenev, Ivan N., Hewson, Louise, Fisk, Ian D.

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Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems von Yeo, HuiQi, Linforth, Robert, MacNaughtan, William, Williams, Huw, Hewson, Louise, Fisk, Ian D.

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Developing a reduced consumer-led lexicon to measure emotional response to beer von Chaya, Carolina, Eaton, Curtis, Hewson, Louise, Vázquez, Rocío Fernández, Fernández-Ruiz, Virginia, Smart, Katherine A., Hort, Joanne

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A comparison of the sensory and rheological properties of different cellulosic fibres for food von Agarwal, Deepa, Hewson, Louise, Foster, Tim J

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The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage von Agarwal, Deepa, Mui, Lim, Aldridge, Emma, McKinney, James, Hewson, Louise, Fisk, Ian Denis

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Controlling salt and aroma perception through the inclusion of air fillers von Chiu, Natalie, Hewson, Louise, Yang, Ni, Linforth, Robert, Fisk, Ian

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Food Grade Boger Fluids for Sensory Studies von Koliandris, Anne-Laure, Rondeau, Elisabeth, Hewson, Louise, Hort, Joanne, Taylor, Andrew J., Cooper-White, Justin, Wolf, Bettina

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Programmed emulsions for sodium reduction in emulsion based foods von Chiu, Natalie, Hewson, Louise, Fisk, Ian, Wolf, Bettina

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Impact of Salt Crystal Size on in‐Mouth Delivery of Sodium and Saltiness Perception from Snack Foods von Rama, Ruben, Chiu, Natalie, Carvalho Da Silva, Margarida, Hewson, Louise, Hort, Joanne, Fisk, Ian D

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Optimisation of octinyl succinic anhydride starch stablised w 1 /o/w 2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness von Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D

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Correlation between saltiness perception and shear flow behaviour for viscous solutions von Koliandris, Anne-Laure, Morris, Cécile, Hewson, Louise, Hort, Joanne, Taylor, Andrew J., Wolf, Bettina

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Substance P stimulates inhibitory synaptic transmission in the guinea pig basolateral amygdala in vitro von Maubach, Karen A, Martin, Karine, Smith, David W, Hewson, Louise, Frankshun, Robert A, Harrison, Timothy, Seabrook, Guy R

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Effect of Fat Content on Flavor Delivery during Consumption: an in Vivo Model von Linforth, Rob, Cabannes, Magalie, Hewson, Louise, Yang, Nicole, Taylor, Andrew

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