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Lisa Methven

Email:
l.methven@reading.ac.uk
Phone:
+44 (0) 118 378 8714
Job title:
Professor

Responsibilities:

Sensory Science Centre
Programme Director for BSc Food Science with Business (3 and 4 Year Programmes).

Office

2-40

Building location

Harry Nursten

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:

investigating causes and influences of individual differences in sensory perception
investigating consumer acceptability and bioactivity of vegetable
improving the palatability of foods for older people.

Academic qualifications

BSc (Hons)
PhD.

Awards and honours

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

Fellow of the Institute of Food Science and Technology; member of the IFST's professional food sensory group (PFSG)
Committee member of SCI Food Group.

Publications

Sood, S. , Methven, L. , Balagiannis, D. , Cheng, Q. (2024) Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline. Food Chemistry , 438 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2023.138065
Giles, H. , Bull, S. ORCID: 0000-0001-5129-1731 , Lignou, S. ORCID: 0000-0001-6971-2258 , Gallagher, J. , Faka, M. , Methven, L. (2024) A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chemistry , 436 pp 0. ISSN: 1873-7072 | doi: https://dx.doi.org/10.1016/j.foodchem.2023.137603

Bell, L. ORCID: 0000-0003-2895-2030 , Chadwick, M. , Puranik, M. ORCID: 0009-0007-6427-8414 , Jasper, J. , Tudor, R. , Methven, L. , Wagstaff, C. ORCID: 0000-0001-9400-8641 (2023) Genotypes Of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality. Frontiers in Plant Science , 14 ISSN: 1664-462X | doi: https://dx.doi.org/10.3389/fpls.2023.1218984
Kumar, R. , Methven, L. , Oruna-Concha, M. ORCID: 0000-0001-7916-1592 (2023) A comparative study of ethanol and citric acid solutions for extracting betalains and total phenolic content from freeze-dried beetroot powder. Molecules , 28 (17). ISSN: 1420-3049 | doi: https://dx.doi.org/10.3390/molecules28176405
Mohd Nor, N. , Mullick, H. , Zhou, X. , Oloyede, O. ORCID: 0000-0001-6392-0937 , Houston-Price, C. ORCID: 0000-0001-6368-142X , Harvey, K. ORCID: 0000-0002-6819-0934 , Methven, L. (2023) Consumer liking of turnip cooked by different methods: the influence of sensory profile and consumer bitter taste genotype. Foods , 12 (17). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods12173188
Clegg, M. , Methven, L. , Shafat, A. , Dericioglu, D. (2023) Macronutrients effects on satiety and food intake in older and younger adults: a randomised controlled trial. Appetite , 189 ISSN: 0195-6663 | doi: https://dx.doi.org/10.1016/j.appet.2023.106982
Methven, L. , Lignou, S. ORCID: 0000-0001-6971-2258 , Bull, S. ORCID: 0000-0001-5129-1731 , Oruna-Concha, M. ORCID: 0000-0001-7916-1592 , Sullivan, R. (2023) Physiology of sensory perception of flavour and mouthfeel stimuli imparted by dairy products. In: Tuohy, J. , (eds.) Sensory Profiling of Dairy Products. John Wiley & Sons pp. 18-43. ISBN: 9781119619215 | doi: https://dx.doi.org/10.1002/9781119619383.ch2
Clegg, M. , Methven, L. , Lanham-New, S. , Green, M. , Duggal, N. , Hetherington, M. (2023) The Food4Years ageing network: improving foods and diets as a strategy for supporting quality of life, independence, and health-span in older adults. Nutrition Bulletin , 48 (1). pp. 124-133. ISSN: 1471-9827 | doi: https://dx.doi.org/10.1111/nbu.12599
Kumar, R. , Oruna-Concha, M. ORCID: 0000-0001-7916-1592 , Methven, L. , Niranjan, K. (2023) Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. Journal of Food Engineering , 339 ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2022.111266

Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Methven, L. (2022) Promoting protein intake in an ageing population: product design implications for protein fortification. Nutrients , 14 (23). ISSN: 2072-6643 | doi: https://dx.doi.org/10.3390/nu14235083
Smith, R. ORCID: 0000-0002-1546-3847 , Clegg, M. , Methven, L. (2022) Review of protein intake and suitability of foods for protein- fortification in older adults in the UK. Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 | doi: https://dx.doi.org/10.1080/10408398.2022.2137777
Bell, L. ORCID: 0000-0003-2895-2030 , Chadwick, M. , Puranik, M. , Tudor, R. , Methven, L. , Wagstaff, C. ORCID: 0000-0001-9400-8641 (2022) Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa. Molecular Horticulture , 2 (1). ISSN: 2730-9401 | doi: https://dx.doi.org/10.1186/s43897-022-00044-x
Muñoz-Labrador, A. , Lebrón-Aguilar, R. ORCID: 0000-0001-6103-6814 , Quintanilla-López, J. ORCID: 0000-0003-1863-7408 , Galindo-Iranzo, P. , Azcarate, S. , Kolida, S. , Kachrimanidou, V. , Garcia-Cañas, V. , Methven, L. , Rastall, R. , Moreno, F. ORCID: 0000-0002-7637-9542 , Hernandez-Hernandez, O. ORCID: 0000-0002-5670-4563 (2022) Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides. Journal of Agricultural and Food Chemistry , 70 (29). pp. 9048-9056. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.2c01363
Rodriguez Garcia, J. ORCID: 0000-0002-4986-3144 , Ding, R. , Nguyen, T. , Grasso, S. , Chatzifragkou, A. ORCID: 0000-0002-9255-7871 , Methven, L. (2022) Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits. LWT - Food Science and Technology , 167 ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2022.113837
Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Faka, M. , Methven, L. (2022) Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. Food Quality and Preference , 101 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2022.104638
Parker, J. ORCID: 0000-0003-4121-5481 , Methven, L. , Pellegrino, R. , Smith, B. , Gane, S. , Kelly, C. (2022) Emerging pattern of post-COVID-19 parosmia and its effect on food perception. Foods , 11 (7). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods11070967
Bull, S. ORCID: 0000-0001-5129-1731 , Khutoryanskiy, V. , Parker, J. ORCID: 0000-0003-4121-5481 , Faka, M. , Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.. Food Chemistry , 374 pp 0. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2021.131650
Wang, S. , Dermiki, M. , Methven, L. , Kennedy, O. , Cheng, Q. (2022) Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Quality and Preference , 98 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2021.104503

Oloyede, O. ORCID: 0000-0001-6392-0937 , Wagstaff, C. ORCID: 0000-0001-9400-8641 , Methven, L. (2021) The impact of domestic cooking methods on myrosinase stability, glucosinolates and their hydrolysis products in different cabbage (Brassica oleracea) accessions. Foods , 10 (12). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10122908
Oloyede, O. ORCID: 0000-0001-6392-0937 , Wagstaff, C. ORCID: 0000-0001-9400-8641 , Methven, L. (2021) Influence of cabbage (Brassica oleracea) accession and growing conditions on myrosinase activity, glucosinolates and their hydrolysis products. Foods , 10 (12). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10122903
Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Faka, M. , Rodriguez-Garcia, J. ORCID: 0000-0002-4986-3144 , Methven, L. ORCID: 0000-0001-6940-7579 (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods , 10 (9). pp 0. ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10092066
Muñoz-Labrador, A. , Azcarate, S. , Lebrón-Aguilar, R. ORCID: 0000-0001-6103-6814 , Quintanilla-López, J. ORCID: 0000-0003-1863-7408 , Galindo-Iranzo, P. , Kolida, S. , Methven, L. , Rastall, R. , Moreno, F. ORCID: 0000-0002-7637-9542 , Hernandez-Hernandez, O. ORCID: 0000-0002-5670-4563 (2021) High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners. Journal of Agricultural and Food Chemistry , 69 (3). pp. 1011-1019. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.0c07267
Tsatsaragkou, K. , Methven, L. , Chatzifragkou, A. ORCID: 0000-0002-9255-7871 , Rodriguez-Garcia, J. (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods , 10 (5). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10050951
Hörmann-Wallner, M. , Krause, R. , Alfaro, B. , Jilani, H. , Laureati, M. , Almli, V. , Sandell, M. , Sandvik, P. , Zeinstra, G. , 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 ISSN: 2296-861X | doi: https://dx.doi.org/10.3389/fnut.2021.633807
Norton, V. , Lignou, S. , Methven, L. ORCID: 0000-0001-6940-7579 (2021) Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods , 10 (2). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10020433
Norton, V. , Lignou, S. , Methven, L. ORCID: 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). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10030587
Zhou, X. , Yeomans, M. , Thomas, A. , Wilde, P. , Linter, B. , Methven, L. (2021) 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 , 90 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2020.104116
Mohd Nor, N. , Houston-Price, C. ORCID: 0000-0001-6368-142X , Harvey, K. , 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 ISSN: 0195-6663 | doi: https://dx.doi.org/10.1016/j.appet.2020.104991
Kocadagli, T. , Methven, L. , Kant, A. , Parker, J. ORCID: 0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry , 339 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2020.128024

Muchiri, M. , McCartney, A. , 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://dx.doi.org/10.18697/ajfand.93.19565
Sandvik, P. ORCID: 0000-0002-3203-792X , Laureati, M. , Jilani, H. ORCID: 0000-0001-5799-8383 , Methven, L. ORCID: 0000-0001-6940-7579 , Sandell, M. ORCID: 0000-0001-7161-1050 , Hörmann-Wallner, M. , da Quinta, N. ORCID: 0000-0002-0888-7713 , Zeinstra, G. , Almli, V. ORCID: 0000-0001-9641-3333 (2020) Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's Check-All-That-Apply (CATA) descriptions and preferences for high-fibre biscuits.. Foods , 10 (1). pp 0. ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10010021
Diana Mohd Nor, N. , Lignou, S. , Bell, L. ORCID: 0000-0003-2895-2030 , Houston-Price, C. ORCID: 0000-0001-6368-142X , Harvey, K. , Methven, L. (2020) The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa). Foods , 9 (11). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9111719
Appiani, M. , Rabitti, N. , Methven, L. , Cattaneo, C. ORCID: 0000-0002-3671-4334 , Laureati, M. (2020) Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges. Foods , 9 (11). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9111594
Bell, L. ORCID: 0000-0003-2895-2030 , Chadwick, M. , Puranik, M. , Tudor, R. , Methven, L. , Kennedy, S. , Wagstaff, C. ORCID: 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://dx.doi.org/10.3389/fpls.2020.525102
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , 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). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9091328
Piornos, J. , Balagiannis, D. , Methven, L. , Koussissi, E. , Brouwer, E. , Parker, J. (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://dx.doi.org/10.1021/acs.jafc.0c03902
Wei, X. , Sun, Q. , Methven, L. , 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 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2020.128077
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://dx.doi.org/10.31015/jaefs.2020.3.4
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , 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). ISSN: 2072-6643 | doi: https://dx.doi.org/10.3390/nu12092506
Olatujoye, J. , Methven, L. , Jauregi, P. (2020) Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling. LWT , 130 ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2020.109611
Proserpio, C. , Almli, V. , Sandvik, P. , Sandell, M. , Methven, L. , Wallner, M. , Jilani, H. , Zeinstra, G. , Alfaro, B. , Laureati, M. (2020) Cross-national differences in child food neophobia: a comparison of five European countries. Food Quality and Preference , 81 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2019.103861
Laureati, M. , Sandvik, P. , Almli, V. , Sandell, M. , Zeinstra, G. , Methven, L. , Wallner, M. , Jilani, H. , Alfaro, B. , 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 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2019.103828
Grasso, S. , Liu, S. , Methven, L. (2020) Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT - Food Science and Technology , 119 ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2019.108893
Chong, F. , O'Sullivan, M. , Kerry, J. , Moloney, A. , Methven, L. , Gordon, A. , Hagan, T. , Farmer, L. (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://dx.doi.org/10.1002/jsfa.10032

Bell, L. , Methven, L. , Wagstaff, C. (2019) Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition. Acta Horticulturae (1256). pp. 647-652. ISSN: 0567-7572 | doi: https://dx.doi.org/10.17660/ActaHortic.2019.1256.92
Yeomans, M. , Zhou, X. , Wilde, P. , Thomas, A. , Linter, B. , Beri, A. , Lovegrove, J. , Williams, C. , 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://dx.doi.org/10.1111/nbu.12392
Grasso, S. , Omoarukhe, E. , Wen, X. , Papoutsis, K. , Methven, L. (2019) The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods , 8 (8). pp 0. ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods8080305
Chong, F. , Farmer, L. , Hagan, T. , Speers, J. , Sanderson, D. , Devlin, D. , Tollerton, I. , Gordon, A. , Methven, L. , Moloney, A. , Kerry, J. , O'Sullivan, M. (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://dx.doi.org/10.1016/j.meatsci.2019.04.009
Piornos, J. , Delgado, A. , de La Burgade, R. , Methven, L. , Balagiannis, D. , Koussissi, E. , Brouwer, E. , Parker, J. (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://dx.doi.org/10.1016/j.foodres.2019.04.034
Tsitlakidou, P. , Van Loey, A. , Methven, L. , 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://dx.doi.org/10.1016/j.foodchem.2019.01.070

Ruiz-Aceituno, L. , Hernandez-Hernandez, O. , Kolida, S. , Moreno, F. , 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://dx.doi.org/10.1016/j.lwt.2018.07.038
Okunade, O. , Niranjan, K. , Ghawi, S. , Kuhnle, G. , 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). ISSN: 1613-4125 | doi: https://dx.doi.org/10.1002/mnfr.201700980
Bell, L. , Oloyede, O. , Lignou, S. , Wagstaff, C. , Methven, L. (2018) Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research , 62 (18). ISSN: ‎1613-4125 | doi: https://dx.doi.org/10.1002/mnfr.201700990
Methven, L. , Ellis, L. , Kavaliauskaite, G. (2018) Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes. pp. 193-198. | doi: https://dx.doi.org/10.3217/978-3-85125-593-5-42
Cook, S. , Methven, L. , Parker, J. ORCID: 0000-0003-4121-5481 , Khutoryanskiy, 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://dx.doi.org/10.1016/j.foodhyd.2017.12.023
Cook, S. , Woods, S. , Methven, L. , Parker, J. ORCID: 0000-0003-4121-5481 , Khutoryanskiy, V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry , 240 pp. 482-489. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2017.07.134

Markey, O. , Souroullas, K. , Fagan, C. , Kliem, K. , Vasilopoulou, D. , Jackson, K. , Humphries, D. , Grandison, A. , Givens, D. , Lovegrove, J. , 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://dx.doi.org/10.3168/jds.2016-12057
Cook, S. , Bull, S. , Methven, L. , Parker, J. , Khutoryanskiy, V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids , 72 pp. 281-296. ISSN: 0268-005X | doi: https://dx.doi.org/10.1016/j.foodhyd.2017.05.043
Wei, X. , Handoko, D. , Pather, L. , Methven, L. , Elmore, J. (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://dx.doi.org/10.1016/j.foodchem.2017.04.005
Stewart, A. , Grandison, A. , Ryan, A. , Festring, D. , Methven, L. , Parker, J. (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://dx.doi.org/10.1021/acs.jafc.6b04489
Bell, L. , Yahya, H. , Oloyede, O. , Methven, L. , 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://dx.doi.org/10.1016/j.foodchem.2016.11.154
Bell, L. ORCID: 0000-0003-2895-2030 , Methven, L. , Wagstaff, C. ORCID: 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://dx.doi.org/10.1016/j.foodchem.2016.11.153
Shen, Y. , Kennedy, O. , 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://dx.doi.org/10.1016/j.foodqual.2016.08.010
Bell, L. , Methven, L. , Signore, A. , Oruna-Concha, M. , 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://dx.doi.org/10.1016/j.foodchem.2016.09.076
Bull, S. , Hong, Y. , Khutoryanskiy, V. , Parker, J. , Faka, M. , Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference , 56 pp. 233-240. ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2016.03.008 (Part B)

Zhou, X. , Shen, Y. , Parker, J. , Kennedy, O. , 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://dx.doi.org/10.1007/s12078-016-9211-5
Methven, L. , Xiao, C. , Cai, M. , Prescott, J. (2016) Rejection thresholds (RjT) of sweet likers and dislikers. Food Quality and Preference , 52 pp. 74-80. ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2016.03.012
Methven, L. , Jiménez-Pranteda, M. , Lawlor, J. (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://dx.doi.org/10.1016/j.foodqual.2015.07.001
Shen, Y. , Kennedy, O. , 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://dx.doi.org/10.1016/j.foodqual.2016.01.005
Chadwick, M. , Gawthrop, F. , Michelmore, R. , Wagstaff, C. , 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://dx.doi.org/10.1016/j.foodchem.2015.10.105

Parker, J. , Elmore, J. , Methven, L. , eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead ISBN: 9781782421030
Smith, S. , Cook, M. , Parker, J. , Methven, L. , Khutoryanskiy, V. (2015) A role for mucoadhesion in flavour enhancement and retention. Flavour Science. Context Products pp. 365-368.
Okunade, O. , Ghawi, S. , Methven, L. , 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://dx.doi.org/10.1016/j.foodchem.2015.04.054
Dermiki, M. , Prescott, J. , Sargent, L. , Willway, J. , Gosney, M. , 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://dx.doi.org/10.1016/j.appet.2015.03.002
Markey, O. , Lovegrove, J. , 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://dx.doi.org/10.1016/j.foodres.2015.03.012
Tsikritzi, R. , Wang, J. , Collins, V. , Allen, V. , Mavrommatis, Y. , Moynihan, P. , Gosney, M. , Kennedy, O. , 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). pp. S1100-S1110. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.12850

Ghawi, S. , Shen, Y. , Niranjan, K. , 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). pp. S1756-S1762. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/1750-3841.12556
Ghawi, S. , Rowland, I. , 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://dx.doi.org/10.1016/j.appet.2014.05.029
Withers, C. , Methven, L. , Qannari, E. , Allen, V. , Gosney, M. , MacFie, 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://dx.doi.org/10.1111/joss.12093
Allen, V. , Withers, C. , Hough, G. , Gosney, M. , 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://dx.doi.org/10.1016/j.foodqual.2014.03.007
Tsikritzi, R. , Moynihan, P. , Gosney, M. , Allen, V. , 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://dx.doi.org/10.1002/jsfa.6522
Withers, C. , Lewis, M. , Gosney, M. , 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://dx.doi.org/10.3168/jds.2013-7273
Hobbs, D. , Ashouri, A. , George, T. , Lovegrove, J. , 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://dx.doi.org/10.1016/j.foodres.2014.01.038

Hough, G. , Methven, L. , Lawless, H. (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://dx.doi.org/10.1111/joss.12067
Dermiki, M. , Willway, J. , Sargent, L. , Kidman, J. , Anderson, C. , Kennedy, O. , Gosney, M. , 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://dx.doi.org/10.3233/NUA-130028
Allen, V. , Methven, L. , 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://dx.doi.org/10.1007/s12603-013-0364-5
Withers, C. , Cook, M. , Methven, L. , Gosney, M. , Khutoryanskiy, V. (2013) Investigation of milk proteins binding to the oral mucosa. Food & Function , 4 (11). pp. 1668-1674. ISSN: 2042-650X | doi: https://dx.doi.org/10.1039/c3fo60291e
Hobbs, D. , Goulding, M. , Nguyen, A. , Malaver, T. , Walker, C. , George, T. , Methven, L. , Lovegrove, J. (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://dx.doi.org/10.3945/jn.113.175778
Dermiki, M. , Mounayar, R. , Suwankanit, C. , Scott, J. , Kennedy, O. , Mottram, D. , Gosney, M. , Blumenthal, H. , 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://dx.doi.org/10.1002/jsfa.6177
Withers, C. , Gosney, M. , 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://dx.doi.org/10.1111/joss.12039
Dermiki, M. , Phanphensophon, N. , Mottram, D. , 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://dx.doi.org/10.1016/j.foodchem.2013.03.018
Allen, V. , Methven, L. , 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://dx.doi.org/10.1111/jan.12293
Allen, V. , Methven, L. , 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://dx.doi.org/10.1016/j.clnu.2013.03.015
Ghawi, S. , Methven, L. , 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://dx.doi.org/10.1016/j.foodchem.2012.10.119

Comber, R. , Weeden, R. , Lindsay, S. , Teal, G. , MacDonald, A. , Methven, L. , Moynihan, P. , Oliver, P. (2012) Supporting visual assessment of food and nutrient intake in a clinical care setting. CHI pp. 919-922.
Methven, L. , Allen, V. , Withers, C. , Gosney, M. (2012) Ageing and taste. Proceedings of the Nutrition Society , 71 (4). pp. 556-565. ISSN: 1475-2719 | doi: https://dx.doi.org/10.1017/S0029665112000742
Methven, L. , Langreney, E. , 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://dx.doi.org/10.1016/j.foodqual.2012.04.012
Methven, L. (2012) Natural food and beverage flavour enhancers. In: Baines, D. and Seal, R. , (eds.) Natural food additives, ingredients and flavourings. , 1. Woodhead , Cambridge. pp. 76-95. ISBN: 9781845698119
Welderufael, F. , Gibson, T. , Methven, L. , 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://dx.doi.org/10.1016/j.foodchem.2012.03.113
Hobbs, D. , Kaffa, N. , George, T. , Methven, L. , Lovegrove, J. (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://dx.doi.org/10.1017/S0007114512000190
Payne, C. , Methven, L. , Fairfield, C. , Gosney, M. , Bell, A. (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://dx.doi.org/10.1111/j.1745-4603.2011.00319.x
Ghawi, S. , Methven, L. , Rastall, R. , 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

Mavrommatis, I. , Moynihan, P. , Gosney, M. , 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://dx.doi.org/10.1016/j.appet.2011.03.010
Payne, C. , Bell, A. , Methven, L. , Fairfield, C. (2011) Consistently inconsistent: commercially available starch-based Dysphagia products. Dysphagia , 26 (1). pp. 27-33. ISSN: 0179-051X | doi: https://dx.doi.org/10.1007/s00455-009-9263-7

Methven, L. , Bushell, . , Gray, . , Gosney, M. , Kennedy, O. , Mottram, D. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I. , Wüst, M. , 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
Methven, L. , Rahelu, K. , Economoua, N. , Kinneavya, L. , Ladbrooke-Davis, L. , Kennedy, O. , Mottram, D. , 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://dx.doi.org/10.1016/j.foodqual.2010.04.009
Kennedy, O. , Law, C. , Methven, L. , Mottram, D. , 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://dx.doi.org/10.1093/ageing/afq104

Methven, L. , Kennedy, O. , Mottram, D. , Grimble, G. , Bushell, M. , Gray, L. , Gosney, M. (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). pp. E55. ISSN: 0029-6651 | doi: https://dx.doi.org/10.1017/S0029665109001967
Methven, L. , Kennedy, O. , Mottram, D. , Grimble, G. , Bushell, M. , Gray, L. , Gosney, M. (2009) Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers?. Proceedings of the Nutrition Society , 68 (OCE1). pp. E37. ISSN: 0029-6651 | doi: https://dx.doi.org/10.1017/S0029665109001785

Methven, . , Tsoukka, . , Oruna-Concha, . , Parker, . , Mottram, . (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://dx.doi.org/10.1021/jf0625611
Oruna-Concha, . , Methven, . , Blumenthal, . , Young, . , Mottram, . (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://dx.doi.org/10.1021/jf070791p