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2016

The importance of taste on dietary choice, behaviour and intake in a group of young adults

Miss Stephanie Kourouniotis, Prof Russell Keast, A/Prof Lynn Riddell, Dr Katie Lacy, Maree G Thorpe, Dr Sara Cicerale

(2016), Vol. 103, pp. 1-7, Appetite, Amsterdam, The Netherlands, C1

journal
2015

The relationships between common measurements of taste function

Jordannah Webb, Dr Dieuwerke Bolhuis, Dr Sara Cicerale, John Hayes, Prof Russell Keast

(2015), Vol. 8, pp. 11-18, Chemosensory Perception, Berlin, Germany, C1

journal

Micronutrient supplement use and diet quality in university students

Mr Adam Wiltgren, Dr Alison Booth, Dr Gunveen Kaur, Dr Sara Cicerale, Dr Katie Lacy, Maree G Thorpe, Prof Russell Keast, A/Prof Lynn Riddell

(2015), Vol. 7, pp. 1094-1107, Nutrients, Basel, Switzerland, C1

journal
2013

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

(2013), Vol. 50, pp. 597-602, Food research international, Oxford, England, C1

journal
2012

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

(2012), Vol. 23, pp. 129-135, Current opinion in biotechnology, London, England, C1

journal

The association between perceived sweetness intensity and dietary intake in young adults

Dr Sara Cicerale, A/Prof Lynn Riddell, Prof Russell Keast

(2012), Vol. 77, pp. H31-H35, Journal of food science, London, England, C1

journal
2011

The concentration of oleocanthal in olive oil waste

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

(2011), Vol. 25, pp. 542-548, Natural product research, Abingdon, England, C1

journal
2010

Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil

Dr Sara Cicerale, Prof Russell Keast

(2010), Vol. 9, pp. 94-100, Anti-inflammatory & anti-allergy agents in medicinal chemistry, Bussum, Netherlands, C1

journal

Biological activities of phenolic compounds present in virgin olive oil

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

(2010), Vol. 11, pp. 458-479, International Journal of Molecular Sciences, Basel, Switzerland, C1

journal
2009

Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils

Dr Sara Cicerale, Paul Breslin, Gary Beauchamp, Prof Russell Keast

(2009), Vol. 34, pp. 333-339, Chemical senses, Oxford, England, C1

journal

Chemistry and health of olive oil phenolics

Dr Sara Cicerale, Dr Xavier Conlan, Prof Andrew Sinclair, Prof Russell Keast

(2009), Vol. 49, pp. 218-236, Critical reviews in food science and nutrition, Philadelphia, Pa., C1

journal