Lisa Methven
Dados Biográficos
| ID | 6255228 |
|---|---|
| NOME | Lisa Methven |
| PRENOMES | Lisa |
| SOBRENOME | Methven |
| ASSINATURA | METHVEN L |
| AFILIAÇÕES | University of Reading |
| ORCID | 0000-0001-6940-7579 |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 19 |
| TOTAL DE CITAÇÕES | 9 |
| TOTAL COMO AUTOR | 19 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2011 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2025 |
| ÍNDICE H | 2 |
The effects of umami on salt and bitter taste perception in plant-based protein foods
A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake
Exploring older adults’ perceptions and experiences on “more difficult” to eat food textures, pace of eating and their influence on food choice and intake
Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)
Oral processing behaviours (OPBs) have been repeatedly associated with energy intake and appetite in younger adults; however, in older adults, these associations remain poorly understood. Older adults often experience ageing-related physiological decline, which can affect food oral manipulation and intake. This study investigated individual variations in OPBs and their association with energy intake and appetite in healthy older adults. Eighty-ei…
Exploring the effect of age on UK consumer’s attitudes towards dietary protein, supplements and fortification
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Lubricating whey protein to improve sensory perception and consumer acceptance
Do food intake and satiety differ between faster and slower eaters, within older adults (≥65 years)
The effectiveness of personalised food choice advice tailored to an individual's socio-demographic, cognitive characteristics, and sensory preferences
Personalised dietary advice has become increasingly popular, currently however most approaches are based on an individual's genetic and phenotypic profile whilst largely ignoring other determinants such as socio economic and cognitive variables. This paper provides novel insights by testing the effectiveness of personalised healthy eating advice concurrently tailored to an individual's socio-demographic group, cognitive characteristics, and senso…
Macronutrients effects on satiety and food intake in older and younger adults
Older adults are advised to increase their protein intake to maintain their muscle mass. However, protein is considered the most satiating macronutrient and this recommendation may cause a decrease in total energy intake. To date, satiety studies comparing all three macronutrients have been undertaken in young adults, and it is unclear if the same response is seen in older adults. The objective of this study was to compare the effect of preloads …
Influence of texture modified diets on appetite and dietary intake in older adults
Co-creation of food solutions to improve nutritional status in older adults
Relative effects of sensory modalities on fat perception, and relationship between fat sensitivity, fat perception and preference
Utilising recall sensory preference and perception questionnaires within a food choice model
The effect of repeated taste exposure of bitter tasting vegetable in children varying in bitter taste sensitivity
The sensory, structural, and retention properties of thermally treated whey protein
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings
There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participa…
Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK
Macronutrients effects on satiety and food intake in older and younger adults
Older adults are advised to increase their protein intake to maintain their muscle mass. However, protein is considered the most satiating macronutrient and this recommendation may cause a decrease in total energy intake. To date, satiety studies comparing all three macronutrients have been undertaken in young adults, and it is unclear if the same response is seen in older adults. The objective of this study was to compare the effect of preloads …
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings
There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participa…
Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)
Oral processing behaviours (OPBs) have been repeatedly associated with energy intake and appetite in younger adults; however, in older adults, these associations remain poorly understood. Older adults often experience ageing-related physiological decline, which can affect food oral manipulation and intake. This study investigated individual variations in OPBs and their association with energy intake and appetite in healthy older adults. Eighty-ei…
The effectiveness of personalised food choice advice tailored to an individual's socio-demographic, cognitive characteristics, and sensory preferences
Personalised dietary advice has become increasingly popular, currently however most approaches are based on an individual's genetic and phenotypic profile whilst largely ignoring other determinants such as socio economic and cognitive variables. This paper provides novel insights by testing the effectiveness of personalised healthy eating advice concurrently tailored to an individual's socio-demographic group, cognitive characteristics, and senso…
Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings
There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participa…
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking
Relative effects of sensory modalities on fat perception, and relationship between fat sensitivity, fat perception and preference
Utilising recall sensory preference and perception questionnaires within a food choice model
The effect of repeated taste exposure of bitter tasting vegetable in children varying in bitter taste sensitivity
The sensory, structural, and retention properties of thermally treated whey protein
Influence of texture modified diets on appetite and dietary intake in older adults
Co-creation of food solutions to improve nutritional status in older adults
Macronutrients effects on satiety and food intake in older and younger adults
Older adults are advised to increase their protein intake to maintain their muscle mass. However, protein is considered the most satiating macronutrient and this recommendation may cause a decrease in total energy intake. To date, satiety studies comparing all three macronutrients have been undertaken in young adults, and it is unclear if the same response is seen in older adults. The objective of this study was to compare the effect of preloads …
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Lubricating whey protein to improve sensory perception and consumer acceptance
Do food intake and satiety differ between faster and slower eaters, within older adults (≥65 years)
The effectiveness of personalised food choice advice tailored to an individual's socio-demographic, cognitive characteristics, and sensory preferences
Personalised dietary advice has become increasingly popular, currently however most approaches are based on an individual's genetic and phenotypic profile whilst largely ignoring other determinants such as socio economic and cognitive variables. This paper provides novel insights by testing the effectiveness of personalised healthy eating advice concurrently tailored to an individual's socio-demographic group, cognitive characteristics, and senso…
The effects of umami on salt and bitter taste perception in plant-based protein foods
A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake
Exploring older adults’ perceptions and experiences on “more difficult” to eat food textures, pace of eating and their influence on food choice and intake
Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)
Oral processing behaviours (OPBs) have been repeatedly associated with energy intake and appetite in younger adults; however, in older adults, these associations remain poorly understood. Older adults often experience ageing-related physiological decline, which can affect food oral manipulation and intake. This study investigated individual variations in OPBs and their association with energy intake and appetite in healthy older adults. Eighty-ei…
Exploring the effect of age on UK consumer’s attitudes towards dietary protein, supplements and fortification
Psychology (16 obras) · Medicine (13 obras) · Food Science (12 obras) · Chemistry (7 obras) · Food intake (6 obras) · Perception (6 obras) · Biology (5 obras) · Gerontology (5 obras) · Neuroscience (5 obras) · Nutrition and Health in Aging (5 obras)