Staff Profile:Professor Lisa Methven

Name:

Professor Lisa Methven

Job Title:

Professor

Responsibilities:

Sensory Science Centre

Programme Director for BSc Food Science with Business (3&4 Year Programmes)

Areas of Interest:

Lisa's areas of expertise are in sensory and consumer science as well as flavour and taste chemistry. She currently pursues three main research themes; (1) investigating causes and influences of individual differences in sensory perception; (2) investigating consumer acceptability and bioactivity of vegetables and (3) improving the palatability of foods for older people.

Research groups / Centres:

Publications:

Y

Jump to: 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2007

Number of items: 87.

2021

• Norton, V., Lignou, S. and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate. Foods, 10 (3). 587. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10030587
• Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry, 339. 128024. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128024
• Hörmann-Wallner, M., Krause, R., Alfaro, B., Jilani, H., Laureati, M., Almli, V. L., Sandell, M., Sandvik, P., Zeinstra, G. G. and Methven, L. (2021) Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries. Frontiers in Nutrition, 8. 35. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2021.633807
• Norton, V., Lignou, S. and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods, 10 (2). 433. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10020433
• Mohd Nor, N. D., Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. and Methven, L. (2021) The effects of taste sensitivity and repeated taste exposure on children’s intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable. Appetite, 157. 104991. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2020.104991

2020

• Diana Mohd Nor, N., Lignou, S., Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. and Methven, L. (2020) The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa). Foods, 9 (11). 1719. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9111719
• Zhou, X., Yeomans, M., Thomas, A., Wilde, P., Linter, B. and Methven, L. (2020) Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Quality and Preference. 104116. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2020.104116
• Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C. ORCID: https://orcid.org/0000-0002-3671-4334 and Laureati, M. (2020) Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges. Foods, 9 (11). 1594. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9111594
• Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, M., Puranik, M., Tudor, R., Methven, L., Kennedy, S. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2020) The Eruca sativa genome and transcriptome: a targeted analysis of sulfur metabolism and glucosinolate biosynthesis pre and postharvest. Frontiers in Plant Science, 11. ISSN 1664-462X doi: https://doi.org/10.3389/fpls.2020.525102
• Norton, V., Lignou, S., Bull, S. P., Gosney, M. A. and Methven, L. (2020) Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow. Foods, 9 (9). 1328. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9091328
• Piornos, J. A., Balagiannis, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K. (2020) Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor. Journal of Agricultural and Food Chemistry, 68 (37). pp. 10088-10096. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.0c03902
• Norton, V., Lignou, S., Bull, S. P., Gosney, M. A. and Methven, L. (2020) An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutrients, 12 (9). 2506. ISSN 2072-6643 doi: https://doi.org/10.3390/nu12092506
• Olatujoye, J. B., Methven, L. and Jauregi, P. (2020) Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling. LWT, 130. 109611. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2020.109611
• Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M. (2020) Cross-national differences in child food neophobia: a comparison of five European countries. Food Quality and Preference, 81. 103861. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2019.103861
• Wei, X., Sun, Q., Methven, L. and Elmore, S. (2020) Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chemistry, 339. 128077. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128077
• Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B. and Prosperio, C. (2020) Individual differences in texture preferences among European children: development and validation of the Child Food Texture Preference Questionnaire (CFTPQ). Food Quality and Preference, 80. 103828. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2019.103828
• Grasso, S., Liu, S. and Methven, L. (2020) Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT - Food Science and Technology, 119. 108893. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.108893
• Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J. (2020) Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. Journal of the Science of Food and Agriculture, 100 (1). pp. 245-257. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.10032
• Muchiri, M.N., McCartney, A. and Methven, L. (2020) Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas). African Journal of Food, Agriculture, Nutrition and Development, 20 (5). pp. 16471-16489. ISSN 1684-5358 doi: https://doi.org/10.18697/ajfand.93.19565
• Uzunlu, S. and Methven, L. (2020) The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere. International Journal of Agriculture, Environment and Food Sciences. ISSN 2618-5946 doi: https://doi.org/10.31015/jaefs.2020.3.4

2019

• Bell, L., Methven, L. and Wagstaff, C. (2019) Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition. In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 647-652. doi: https://doi.org/10.17660/ActaHortic.2019.1256.92
• Yeomans, M. R., Zhou, X., Wilde, P., Thomas, A., Linter, B., Beri, A., Lovegrove, J. A., Williams, C. M. and Methven, L. (2019) The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products. Nutrition Bulletin, 44 (3). pp. 241-248. ISSN 1467-3010 doi: https://doi.org/10.1111/nbu.12392
• Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L. (2019) The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods, 8 (8). 305. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080305
• Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. (2019) Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chemistry, 284. pp. 125-132. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.070
• Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. (2019) Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method. Food Research International, 123. pp. 317-326. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2019.04.034
• Chong, F. S., Farmer, L. J., Hagan, T. D. J., Speers, J. S., Sanderson, D. W., Devlin, D. J., Tollerton, I. J., Gordon, A. W., Methven, L., Moloney, A. P., Kerry, J. P. and O'Sullivan, M. G. (2019) Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Science, 154. pp. 86-95. ISSN 0309-1740 doi: https://doi.org/10.1016/j.meatsci.2019.04.009

2018

• Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L. (2018) Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential. LWT-Food Science and Technology, 97. pp. 476-482. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2018.07.038
• Okunade, O., Niranjan, K., Ghawi, S. K., Kuhnle, G. and Methven, L. (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition & Food Research, 62 (18). 1700980. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.201700980
• Bell, L., Oloyede, O. O., Lignou, S., Wagstaff, C. and Methven, L. (2018) Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research, 62 (18). 1700990. ISSN ‎1613-4125 doi: https://doi.org/10.1002/mnfr.201700990
• Cook, S. L., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. (2018) Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids, 79. pp. 253-261. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.12.023
• Cook, S. L., Woods, S., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry, 240. pp. 482-489. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.07.134
• Methven, L., Ellis, L. and Kavaliauskaite, G. (2018) Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes. In: 15th Weurman Flavour Research Symposium, 18-22 September 2017, Graz, Austria, pp. 193-198. doi: https://doi.org/10.3217/978-3-85125-593-5-42

2017

• Cook, S. L. , Bull, S. P., Methven, L., Parker, J. K. and Khutoryanskiy, V. V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.05.043
• Markey, O., Souroullas, K., Fagan, C. C., Kliem, K. E., Vasilopoulou, D., Jackson, K. G., Humphries, D. J., Grandison, A. S., Givens, D. I., Lovegrove, J. A. and Methven, L. (2017) Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content. Journal of Dairy Science, 100 (10). pp. 7953-7966. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2016-12057
• Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.04.005
• Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2017) The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype. Food Chemistry, 222. pp. 6-17. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.153
• Bell, L., Yahya, H. N., Oloyede, O. O., Methven, L. and Wagstaff, C. (2017) Changes in rocket salad phytochemicals within the commercial supply chain: glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing. Food Chemistry, 221. pp. 521-534. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.154
• Bell, L., Methven, L., Signore, A., Oruna-Concha, M. J. and Wagstaff, C. (2017) Analysis of seven salad rocket (Eruca sativa) accessions: the relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry, 218. pp. 181-191. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.09.076
• Bull, S. P., Hong, Y., Khutoryanskiy, V. V., Parker, J. K., Faka, M. and Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.008 (Part B)
• Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04489
• Shen, Y., Kennedy, O. B. and Methven, L. (2017) The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Quality and Preference, 55. pp. 79-90. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.08.010

2016

• Methven, L., Xiao, C., Cai, M. and Prescott, J. (2016) Rejection thresholds (RjT) of sweet likers and dislikers. Food Quality and Preference, 52. pp. 74-80. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.012
• Zhou, X., Shen, Y., Parker, J. K., Kennedy, O. B. and Methven, L. (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception. ISSN 1936-5810 doi: https://doi.org/10.1007/s12078-016-9211-5
• Shen, Y., Kennedy, O. B. and Methven, L. (2016) Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Quality and Preference, 50. pp. 71-81. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.01.005
• Chadwick, M., Gawthrop, F., Michelmore, R. W., Wagstaff, C. and Methven, L. (2016) Perception of bitterness, sweetness and liking of different genotypes of lettuce. Food Chemistry, 197. pp. 66-74. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.10.105
• Methven, L., Jiménez-Pranteda, M. L. and Lawlor, J. B. (2016) Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future. Food Quality and Preference, 48 (Part B). pp. 333-344. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2015.07.001

2015

• Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.04.054
• Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. and Methven, L. (2015) Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite, 90. pp. 108-113. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2015.03.002
• Markey, O., Lovegrove, J. A. and Methven, L. (2015) Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International, 72. pp. 133-139. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.03.012
• Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. and Methven, L. (2015) The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults. Journal of Food Science, 80 (5). S1100-S1110. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12850
• Parker, J. K., Elmore, J. S. and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030
• Smith, S., Cook, M., Parker, J. K., Methven, L. and Khutoryanskiy, V. (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

2014

• Ghawi, S. K., Shen, Y., Niranjan, K. and Methven, L. (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12556
• Allen, V. J., Withers, C. A., Hough, G., Gosney, M. A. and Methven, L. (2014) A new rapid detection threshold method for use with older adults: reducing fatigue whilst maintaining accuracy. Food Quality and Preference, 36. pp. 104-110. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2014.03.007
• Ghawi, S. K., Rowland, I. and Methven, L. (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81. pp. 20-29. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2014.05.029
• Hobbs, D., Ashouri, A., George, T., W., Lovegrove, J. A. and Methven, L. (2014) The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption. Food Research International, 58. pp. 15-22. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2014.01.038
• Withers, C., Methven, L., Qannari, E. M., Allen, V. J., Gosney, M. A. and MacFie, H. J. H. (2014) Taxonomic free sorting: a successful method with older consumers and a novel approach to preference mapping. Journal of Sensory Studies, 29 (3). pp. 182-189. ISSN 1745-459X doi: https://doi.org/10.1111/joss.12093
• Withers, C. A., Lewis, M. J., Gosney, M. A. and Methven, L. (2014) Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients. Journal of Dairy Science, 97 (3). pp. 1233-1247. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2013-7273
• Tsikritzi, R., Moynihan, P. J., Gosney, M. A., Allen, V. J. and Methven, L. (2014) The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people. Journal of the Science of Food and Agriculture, 94 (10). pp. 2040-2048. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.6522

2013

• Allen, V. A., Methven, L. and Gosney, M. (2013) Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes. Clinical Nutrition, 32 (6). pp. 950-957. ISSN 0261-5614 doi: https://doi.org/10.1016/j.clnu.2013.03.015
• Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L. (2013) Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry, 141 (1). pp. 77-83. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.03.018
• Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O., Mottram, D., Gosney, M., Blumenthal, H. and Methven, L. (2013) Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture, 93 (13). pp. 3312-3321. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.6177
• Hough, G., Methven, L. and Lawless, H. T. (2013) Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits. Journal of Sensory Studies, 28 (5). pp. 414-421. ISSN 1745-459X doi: https://doi.org/10.1111/joss.12067
• Withers, C. A., Cook, M. T., Methven, L., Gosney, M. A. and Khutoryanskiy, V. V. (2013) Investigation of milk proteins binding to the oral mucosa. Food & Function, 4 (11). pp. 1668-1674. ISSN 2042-650X doi: https://doi.org/10.1039/c3fo60291e
• Hobbs, D., Goulding, M. G., Nguyen, A., Malaver, T., Walker, C. F., George, T. W., Methven, L. and Lovegrove, J. A. (2013) Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trial. Journal of Nutrition, 143 (9). pp. 1399-1405. ISSN 1541-6100 doi: https://doi.org/10.3945/jn.113.175778
• Allen, V., Methven, L. and Gosney, M. (2013) The influence of nutritional supplement drinks on providing adequate calorie and protein intake in older adults with dementia. The Journal of Nutrition, Health & Aging, 17 (9). pp. 752-755. ISSN 1760-4788 doi: https://doi.org/10.1007/s12603-013-0364-5
• Withers, C., Gosney, M. and Methven, L. (2013) Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer. Journal of Sensory Studies, 28 (3). pp. 230-237. ISSN 1745-459X doi: https://doi.org/10.1111/joss.12039
• Ghawi, S. K., Methven, L. and Niranjan, K. (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.10.119
• Allen, V. A., Methven, L. and Gosney, M. (2013) Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment. Journal of Advanced Nursing, 70 (3). pp. 1323-1333. ISSN 1365-2648 doi: https://doi.org/10.1111/jan.12293
• Dermiki, M., Willway, J., Sargent, L., Kidman, J., Anderson, C., Kennedy, O. B., Gosney, M. A. and Methven, L. (2013) Preference and consumption of a taste enhanced meat meal by older hospital patients: a pilot study. Nutrition and Aging, 2 (1). pp. 69-75. ISSN 1879-7725 doi: https://doi.org/10.3233/NUA-130028

2012

• Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A. (2012) Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects. British Journal of Nutrition, 108 (11). pp. 2066-2074. ISSN 1475-2662 doi: https://doi.org/10.1017/S0007114512000190
• Methven, L., Langreney, E. and Prescott, J. (2012) Changes in liking for a no added salt soup as a function of exposure. Food Quality and Preference, 26 (2). pp. 135-140. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2012.04.012
• Methven, L., Allen, V. J., Withers, C. A. and Gosney, M. A. (2012) Ageing and taste. Proceedings of the Nutrition Society, 71 (4). pp. 556-565. ISSN 1475-2719 doi: https://doi.org/10.1017/S0029665112000742
• Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146
• Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi: https://doi.org/10.1111/j.1745-4603.2011.00319.x
• Methven, L. (2012) Natural food and beverage flavour enhancers. In: Baines, D. and Seal, R. (eds.) Natural food additives, ingredients and flavourings. Woodhead, Cambridge, pp. 76-95. ISBN 9781845698119
• Welderufael, F. T., Gibson, T., Methven, L. and Jauregi, P. (2012) Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process. Food Chemistry, 134 (4). pp. 1947-1958. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.03.113
• Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P. (2012) Supporting visual assessment of food and nutrient intake in a clinical care setting. In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.

2011

• Payne, C., Bell, A., Methven, L. and Fairfield, C. A. (2011) Consistently inconsistent: commercially available starch-based Dysphagia products. Dysphagia, 26 (1). pp. 27-33. ISSN 0179-051X doi: https://doi.org/10.1007/s00455-009-9263-7
• Mavrommatis, I., Moynihan, P. J., Gosney, M. A. and Methven, L. (2011) Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57 (1). pp. 14-20. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2011.03.010

2010

• Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O., Mottram, D. S. and Gosney, M. (2010) The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests. Food Quality and Preference, 21 (8). pp. 948-955. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2010.04.009
• Kennedy, O., Law, C., Methven, L., Mottram, D. and Gosney, M. (2010) Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age and Ageing, 39 (6). pp. 733-738. ISSN 0002-0729 doi: https://doi.org/10.1093/ageing/afq104
• Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. and Mottram, D. S. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87. ISBN 9783905745191

2009

• Methven, L., Kennedy, O.B. , Mottram, D.S. , Grimble, G.K. , Bushell, M. , Gray, L. and Gosney, M. A. (2009) Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers? Proceedings of the Nutrition Society, 68 (OCE1). E37. ISSN 0029-6651 doi: https://doi.org/10.1017/S0029665109001785
• Methven, L., Kennedy, O.B., Mottram, D.S., Grimble, G.K., Bushell, M., Gray, L. and Gosney, M. A. (2009) The effect of saccharide type on sweet perception and preference of oral nutritional supplements by elderly individuals. Proceedings of the Nutrition Society, 68 (OCE1). E55. ISSN 0029-6651 doi: https://doi.org/10.1017/S0029665109001967

2007

• Oruna-Concha, M.J., Methven, L., Blumenthal, H., Young, C. and Mottram, D.S. (2007) Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste. Journal of Agricultural and Food Chemistry, 55 (14). pp. 5776-5780. ISSN 0021-8561 doi: https://doi.org/10.1021/jf070791p
• Methven, L., Tsoukka, M., Oruna-Concha, M.J., Parker, J.K. and Mottram, D.S. (2007) Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 55 (4). pp. 1427-1436. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0625611

This list was generated on Mon Apr 12 11:53:35 2021 UTC.

Qualifications:

BSc (Hons)
PhD

Research Awards: 2008 - 2012 : PI on Research grant from Research into Ageing (age UK) 2008- 2012 : Reading PI on multisite research grant from the New Dynamics of Ageing (NDA) programme (cross research council initiative): project "mappmal".

External Activities: FIFST; member of the IFST's professional food sensory group (PFSG) Committee member of SCI Food Group