Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread von Moss, Rachael, McSweeney, Matthew B.

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Does it burn? The effect of guar gum addition on ginger beer's sensory properties von Knowles, Sophie, Gorman, Mackenzie, McSweeney, Matthew B.

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Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed von Moss, Rachael, McSweeney, Matthew B

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture von Moss, Rachael, LeBlanc, Jeanne, Gorman, Mackenzie, Ritchie, Christopher, Duizer, Lisa, McSweeney, Matthew B

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An investigation into consumer perception and attitudes towards plant-based alternatives to milk von Moss, Rachael, Barker, Sophie, Falkeisen, Anika, Gorman, Mackenzie, Knowles, Sophie, McSweeney, Matthew B.

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Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders von Barton, Alanah, Richardson, Connor D., McSweeney, Matthew B.

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Atlantic Canadians' Sensory Perception of Couscous Made with Sugar Kelp ( Saccharina latissma ) von Gorman, Mackenzie, Baxter, Laura, Moss, Rachael, McSweeney, Matthew B

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Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products von Manstan, Tiffany, McSweeney, Matthew B.

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Carbonated emotions: Consumers’ sensory perception and emotional response to carbonated and still fruit juices von Barker, Sophie, Moss, Rachael, McSweeney, Matthew B.

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Effect of Piperine on Saltiness Perception von Moss, Rachael, Fisher, Cassie, Gorman, Mackenzie, Knowles, Sophie, LeBlanc, Jeanne, Ritchie, Christopher, Schindell, Kaelyn, Ettinger, Laurel, McSweeney, Matthew B

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Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee von Gorman, Mackenzie, Knowles, Sophie, Falkeisen, Anika, Barker, Sophie, Moss, Rachael, McSweeney, Matthew B.

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Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken von Ettinger, Laurel, Falkeisen, Anika, Knowles, Sophie, Gorman, Mackenzie, Barker, Sophie, Moss, Rachael, McSweeney, Matthew B.

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Neuroscience Informed Prolonged Exposure Practice: Increasing Efficiency and Efficacy Through Mechanisms von Stojek, Monika M, McSweeney, Lauren B, Rauch, Sheila A M

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Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies von Barker, Sophie, McSweeney, Matthew B.

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Consumer perception and emotional responses to plant-based cheeses von Falkeisen, Anika, Gorman, Mackenzie, Knowles, Sophie, Barker, Sophie, Moss, Rachael, McSweeney, Matthew B.

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Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use von Baxter, Laura, Dolan, Emily, Frampton, Kaitlyn, Richelle, Erin, Stright, Allison, Ritchie, Christopher, Moss, Rachael, McSweeney, Matthew B

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Editorial overview: Sensory science and consumer perception 2024 von McSweeney, Matthew B

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Identification of sensory properties driving consumers' liking of commercially available kale and arugula von Barker, Sophie, Moss, Rachael, McSweeney, Matthew B

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Consumers’ attitudes towards alternative grains: a conjoint analysis study von Gosine, Laura, McSweeney, Matthew B.

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Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method von Hayward, Lydia, McSweeney, Matthew B.

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