Salt Reduction

Hurst, K. E., Hewson, L., & Fisk, I. D. (2022). Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Research International, 155, 111022. 

Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, 129990. 

Chiu, N., Tarrega, A., Parmenter, C., Hewson, L., Wolf, B. and Fisk, I.D. Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness, Food Hydrocolloids (2017) Vol 69, 2017, Pages 450-458

Chiu N, Hewson L, Fisk I, Wolf B. 2015a. Programmed emulsions for sodium reduction in emulsion based foods. Food & Function 6: 1428-1434.

Chiu N, Hewson L, Yang N, Linforth R, Fisk I. 2015b. Controlling salt and aroma perception through the inclusion of air fillers. Lwt-Food Science and Technology 63: 65-70.

Multimodal Perception

Yeo, H., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, 112373. 

Yin, W., Hewson, L., Linforth, R., Taylor, M and Fisk, I.D. Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, Appetite, (2017) Vol 114, 2017, Pages 265-274

Fernández-Vázquez R, Hewson L, Fisk I, Vila DH, Mira FJM, Vicario IM, Hort J. 2014. Colour influences sensory perception and liking of orange juice. Flavour  3:1

Consumer Methodologies 

Neville, M., Tarrega, A., Hewson, L. and Foster, T. Consumer-orientated development of hybrid beef burger and sausage analogues, Food Science and Nutrition, 2017, Vol 5:4, Pages 852-864

Chaya C, Eaton C, Hewson L, Vazquez RF, Fernandez-Ruiz V, Smart K and Hort J. Developing a reduced consumer-led  lexicon to measure emotional response to beer. Food Quality and Preference  (2015), pp. 100-112 

Review Articles & Book Chapters

Lester, S., Kleijn, M., Cornacchia, L., Hewson, L., Taylor, M. A., & Fisk, I. (2022). Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review. Journal of Nutrition, Health and Aging, 26(7), 663-674. 

Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. 

 L.Hewson & A.Tarrega, ‘Sensory Adaptation’, In Time Dependant Measures of Sensory Perception, Wiley Blackwell.