Search Results - "HEWSON, LOUISE"

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

“…Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food…”
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θ , a Novel γ -Aminobutyric Acid Type A Receptor Subunit by 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.

“…γ -Aminobutyric acid type A (GABA-A) receptors are a major mediator of inhibitory neurotransmission in the mammalian central nervous system, and the site of…”
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Molecular and Functional Diversity of the Expanding GABA-A Receptor Gene Family by 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.

“…Fast inhibitory neurotransmission in the mammalian CNS is mediated primarily by the neurotransmitter γ‐aminobutyric acid (GABA), which, upon binding to its…”
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Food Grade Boger Fluids for Sensory Studies by Koliandris Anne-Laure, Rondeau Elisabeth, Hewson Louise, Hort Joanne, Taylor Andrew J., Cooper-White Justin, Wolf Bettina

“…The effect of shear viscosity on taste and mouthfeel perception has been extensively studied; however, the effect of extensional viscosity on sensory…”
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Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread by Stinton, Jessica, Dugina, Kateryna, Hewson, Louise, Fisk, Ian

“…The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios:…”
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Mechanisms of umami taste perception: From molecular level to brain imaging by Wu, Ben, Eldeghaidy, Sally, Ayed, Charfedinne, Fisk, Ian D, Hewson, Louise, Liu, Yuan

“…Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat…”
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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness by Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D.

“…Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of…”
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Consumer‐orientated development of hybrid beef burger and sausage analogues by Neville, Michelle, Tarrega, Amparo, Hewson, Louise, Foster, Tim

“…Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for…”
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Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules by Hurst, Katherine E., Hewson, Louise, Fisk, Ian D.

“…[Display omitted] •Optimised model salt particles were selected based on physicochemical design rules.•Model salts applied to potato crisps were evaluated…”
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Physicochemical design rules for the formulation of novel salt particles with optimised saltiness by Hurst, Katherine E., Ayed, Charfedinne, Derbenev, Ivan N., Hewson, Louise, Fisk, Ian D.

“…[Display omitted] •Unique salts with varying physicochemical properties were designed.•Salts were applied to a model system with a controlled surface…”
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Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems by Yeo, HuiQi, Linforth, Robert, MacNaughtan, William, Williams, Huw, Hewson, Louise, Fisk, Ian D.

“…[Display omitted] •Addition of monosaccharides and disaccharides resulted in an increase in in-vitro aroma partitioning.•Substitution of 10% w/v sucrose with…”
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Substance P stimulates inhibitory synaptic transmission in the guinea pig basolateral amygdala in vitro by Maubach, Karen A, Martin, Karine, Smith, David W, Hewson, Louise, Frankshun, Robert A, Harrison, Timothy, Seabrook, Guy R

“…To determine the physiological role of tachykinin NK1 receptors in the basolateral nucleus of the amygdala (BLN) we have studied the electrophysiological…”
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Edg2 receptor distribution in adult rat brain by Handford, Emma J, Smith, David, Hewson, Louise, McAllister, George, Beer, Margaret S

“…The Edg (endothelial differentiation gene) receptors are recently discovered G-protein coupled receptors which are activated by endogenous lysophospholipids…”
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Developing a reduced consumer-led lexicon to measure emotional response to beer by Chaya, Carolina, Eaton, Curtis, Hewson, Louise, Vázquez, Rocío Fernández, Fernández-Ruiz, Virginia, Smart, Katherine A., Hort, Joanne

“…•A reduced consumer-led emotion lexicon was developed in response to beer samples.•The 12 emotion categories successfully discriminated between…”
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Controlling salt and aroma perception through the inclusion of air fillers by Chiu, Natalie, Hewson, Louise, Yang, Ni, Linforth, Robert, Fisk, Ian

“…Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are…”
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Programmed emulsions for sodium reduction in emulsion based foods by Chiu, Natalie, Hewson, Louise, Fisk, Ian, Wolf, Bettina

“…In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of…”
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Impact of Salt Crystal Size on in‐Mouth Delivery of Sodium and Saltiness Perception from Snack Foods by Rama, Ruben, Chiu, Natalie, Carvalho Da Silva, Margarida, Hewson, Louise, Hort, Joanne, Fisk, Ian D

“…Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of…”
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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 by Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher, Hewson, Louise, Wolf, Bettina, Fisk, Ian D

“…Sodium (salt) was encapsulated within the inner water phase of w /o/w food emulsions externally stabilised by starch particles with the ultimate aim of…”
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Correlation between saltiness perception and shear flow behaviour for viscous solutions by Koliandris, Anne-Laure, Morris, Cécile, Hewson, Louise, Hort, Joanne, Taylor, Andrew J., Wolf, Bettina

“…Salt plays a major role in the human diet and food as tastant, flavour enhancer, nutrient, preservative and structuring aid. While intake of salt is part of a…”
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Effect of Fat Content on Flavor Delivery during Consumption: an in Vivo Model by Linforth, Rob, Cabannes, Magalie, Hewson, Louise, Yang, Nicole, Taylor, Andrew

“…Data from studies of the effect of fat on in vivo flavor release were modeled to generate a predictive model (R 2 = 0.71). The data included a range of values…”
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