Prof Russell Keast

Development and validation of child's food texture preference questionnaire and associations with oral tactile sensitivity and food fussiness in children

J Lee, R Keast, C Ross, C Russell

(2024), Vol. 113, pp. 1-8, Food Quality and Preference, Amsterdam, The Netherlands, C1

Effects of phospholipids from embryonated egg yolk on lipopolysaccharide-induced acute lung injury by regulating the serum metabolism

Y Meng, X Huang, N Qiu, R Keast, V Guyonnet

(2024), Vol. 57, pp. 1-11, Food Bioscience, Amsterdam, The Netherlands, C1

Preparation, physicochemical characterisation and assessment of liquid and vapour phase antimicrobial activity of essential oil loaded lipid nanoparticles

A Mukurumbira, R Shellie, R Keast, E Palombo, R Shah, B Muir, J White, S Jadhav

(2024), Vol. 191, pp. 1-11, LWT, Amsterdam, The Netherlands, C1

Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity

C Hartley, A Carr, S Roberts, W Bredie, R Keast

(2024), Vol. 16, Nutrients, C1

Testing the validity of immersive eating environments against laboratory and real life settings

K Colla, R Keast, M Mohebbi, C Russell, D Liem

(2023), Vol. 103, Food Quality and Preference, C1

The effect of gastrointestinal bitter sensing on appetite regulation and energy intake: A systematic review

L Hassan, L Newman, R Keast, J Danaher, J Biesiekierski

(2023), Vol. 180, Appetite, England, C1

Taste but not smell sensitivities are linked to dietary macronutrient composition

S Abeywickrema, R Ginieis, I Oey, T Perry, R Keast, M Peng

(2023), Vol. 181, pp. 106385-106385, Appetite, England, C1

The Effects of Acute Sleep Curtailment on Salt Taste Measures and Relationships with Energy-Corrected Sodium Intake: A Randomized Cross-Over Trial with Methodology Validation

Chen Du, Russell Keast, Sze-Yen Tan, Robin Tucker

(2023), Vol. 20, pp. 1-17, International Journal of Environmental Research and Public Health, Basel, Switzerland, C1

Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study

Isabella Hartley, Nanna Riis, Djin Liem, Russell Keast

(2023), Vol. 153, pp. 543-551, The Journal of Nutrition, Amsterdam, The Netherlands, C1

Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment

D Gie Liem, M Mawas, R SJ. Keast

(2023), Vol. 167, Food Research International, Canada, C1

The antimicrobial efficacy of native Australian essential oils in liquid and vapour phase against foodborne pathogens and spoilage microorganisms

A Mukurumbira, R Shellie, R Keast, E Palombo, B Muir, S Jadhav

(2023), Vol. 151, pp. 1-9, Food Control, Amsterdam, The Netherlands, C1

The Role of Potent Thiols in "Empyreumatic" Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Damian Espinase Nandorfy, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert Shellie, Russell Keast, Leigh Francis, Marlize Bekker

(2023), Vol. 2023, pp. 1-17, Australian Journal of Grape and Wine Research, London, Eng., C1

An investigation into food choices among 5-12 years children in relation to sensory, nutritional, and healthy product cues

M Rigo, M Mohebbi, R Keast, P Harrison, M Kelly, A Olsen, W Bredie, C Russell

(2023), Vol. 111, Food Quality and Preference, C1

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

D Nandorfy, D Likos, S Lewin, S Barter, S Kassara, S Wang, A Kulcsar, P Williamson, K Bindon, M Bekker, J Gledhill, T Siebert, R Shellie, R Keast, L Francis

(2023), Vol. 57, pp. 1-18, OENO One, Villenave-d'Ornon, France, C1

Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

O Chaffee, M Laura Montero, R Keast, C Ross

(2023), Vol. 112, pp. 1-13, Food Quality and Preference, Amsterdam, The Netherlands, C1

Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions

R Arshad, Y Meng, N Qiu, F Geng, Y Mine, R Keast, C Zhu

(2022), Vol. 102, pp. 1165-1173, Journal of the Science of Food and Agriculture, England, C1

Grating orientation task: A screening tool for determination of oral tactile acuity in children

J Lee, C Russell, M Mohebbi, R Keast

(2022), Vol. 95, Food Quality and Preference, C1

Development and application of specific questions to classify a child as food texture sensitive

C Ross, V Surette, C Bernhard, S Smith-Simpson, J Lee, C Russell, R Keast

(2022), Vol. 53, pp. 3-17, Journal of Texture Studies, C1

Comparative N-glycoproteomic analysis of Tibetan and lowland chicken fertilized eggs: Implications on proteins biofunction and species evolution

Y Meng, D Chen, N Qiu, Y Mine, R Keast, S Meng, C Zhu

(2022), Vol. 46, pp. 1-12, Journal of Food Biochemistry, London, Eng., C1

Understanding the interactive effects of volatile compounds contributing to 'stone fruit' aroma nuances in white wines

D Espinase Nandorfy, T Siebert, F Watson, R Keast, I Francis

(2022), Vol. 28, pp. 424-438, Australian Journal of Grape and Wine Research, C1

The biological foundations of children's food fussiness: Systematic review with narrative synthesis

J Lee, R Keast, C Russell

(2022), Vol. 97, Food Quality and Preference, C1

Physicochemical properties and microbial safety of reduced-sugar chocolate-flavored milk

D Mahato, S Jadhav, A Mukurumbira, R Keast, D Liem, R Shah, S Gamlath

(2022), Vol. 46, pp. 1-12, Journal of Food Processing and Preservation, Chichester, Eng., C1

Identifying aroma-active compounds in coffee-flavored dairy beverages

M Mahmud, R Keast, M Mohebbi, R Shellie

(2022), Vol. 87, pp. 982-997, Journal of Food Science, Chichester, Eng., C1

Encapsulation of essential oils and their application in antimicrobial active packaging

A Mukurumbira, R Shellie, R Keast, E Palombo, S Jadhav

(2022), Vol. 136, pp. 1-14, Food Control, Amsterdam, The Netherlands, C1

Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

C Hartley, A Carr, S Bowe, W Bredie, R Keast

(2022), pp. 1-30, Sports Medicine, Berlin, Germany, C1

Assessment of the triangle test methodology for determining umami discrimination status

I Hartley, L Orellana, D Liem, R Keast

(2022), Vol. 47, pp. 1-10, Chemical Senses, Oxford, Eng., C1

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

B Jones, M Rocker, R Keast, D Callahan, H Redmond, R Smullen, D Francis

(2022), Vol. 14, pp. 1418-1477, Reviews in Aquaculture, London, Eng., C1

A longitudinal study of aroma evolution in coffee-flavoured milk using gas chromatography-olfactometry

J Pandohee, M Thornton, R Keast

(2022), Vol. 75, pp. 329-337, International Journal of Dairy Technology, London, Eng., C1

Searching for individual multi-sensory fingerprints and their links with adiposity - New insights from meta-analyses and empirical data

R Ginieis, S Abeywickrema, I Oey, R Keast, M Peng

(2022), Vol. 99, pp. 1-16, Food Quality and Preference, Amsterdam, The Netherlands, C1

UHPLC-Q-Orbitrap-based untargeted lipidomics reveals the variation of yolk lipids during egg storage

Y Meng, N Qiu, V Guyonnet, R Keast, C Zhu, Y Mine

(2022), Vol. 102, pp. 5690-5699, Journal of the Science of Food and Agriculture, England, C1

Identification of preserved egg white protein glycation and insight into the bioactivity

C Wang, Y Meng, Q Ning, V Guyonnet, R Keast, C Zhu, Y Mine

(2022), Vol. 57, pp. 4963-4972, International Journal of Food Science and Technology, C1

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

D Espinase Nandorfy, F Watson, D Likos, T Siebert, K Bindon, S Kassara, R Shellie, R Keast, I Francis

(2022), Vol. 28, pp. 621-637, Australian Journal of Grape and Wine Research, C1

Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition

L Li, N Qiu, Y Meng, C Wang, Y Mine, R Keast, V Guyonnet

(2022), Vol. 12, pp. 312-323, Food Science and Human Wellness, C1

Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study

I Hartley, A Costanzo, D Liem, R Keast

(2022), Vol. 19, International Journal of Environmental Research and Public Health, Switzerland, C1

Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial

N Riis, K Bjoernsbo, U Toft, E Trolle, G Hyldig, I Hartley, R Keast, A Lassen

(2021), Vol. 87, Food Quality and Preference, C1

Using an online photo based questionnaire to predict tasted liking and amount sampled of familiar and unfamiliar foods by female nutrition students

K Colla, R Keast, I Hartley, D Liem

(2021), Vol. 36, Journal of Sensory Studies, C1

Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath

(2021), Vol. 115, International Dairy Journal, C1

Seasonal effects on growth and product quality in Atlantic salmon fed diets containing terrestrial oils as assessed by a long-term, on-farm growth trial

T Mock, D Francis, M Jago, P Miles, B Glencross, R Smullen, R Keast, G Turchini

(2021), Vol. 27, pp. 477-490, Aquaculture Nutrition, C1

Is dietary intake associated with salt taste function and perception in adults? A systematic review

S Tan, E Sotirelis, R Bojeh, I Maan, M Medalle, X Chik, R Keast, R Tucker

(2021), Vol. 92, Food Quality and Preference, C1

Comparative N-Glycoproteomic analysis provides novel insights into the deterioration mechanisms in chicken egg vitelline membrane during high-temperature storage

Yu Zhou, Ning Qiu, Yoshinori Mine, Russell Keast, Yaqi Meng

(2021), Vol. 69, pp. 2354-2363, Journal of agricultural and food chemistry, Washington, D.C., C1

Macronutrient sensing in the oral cavity and gastrointestinal tract: Alimentary tastes

R Keast, A Costanzo, I Hartley

(2021), Vol. 13, pp. 1-21, Nutrients, Switzerland, C1

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Dipendra Mahato, Penelope Oliver, Russell Keast, Djin Liem, Catherine Russell, Mohammadreza Mohebbi, Sara Cicerale, M Mahmud, Shirani Gamlath

(2021), Vol. 86, pp. 3205-3218, Journal of food science, Chichester, Eng., C1

Comparative Lipidomics of Chick Yolk Sac during the Embryogenesis Provides Insight into Understanding the Development-Related Lipid Supply

Y Meng, N Qiu, Y Mine, R Keast

(2021), Vol. 69, pp. 7467-7477, Journal of Agricultural and Food Chemistry, Washington, D.C., C1

The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake

R Ginieis, S Abeywickrema, I Oey, E Franz, T Perry, R Keast, M Peng

(2021), Vol. 167, Appetite, England, C1

Consumer acceptance of brown and white rice varieties

T Gondal, R Keast, R Shellie, S Jadhav, S Gamlath, M Mohebbi, D Liem

(2021), Vol. 10, Foods, Switzerland, C1

The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages

M Mahmud, R Shellie, M Mohebbi, D Mahato, R Keast

(2021), Vol. 86, pp. 5004-5015, Journal of Food Science, United States, C1

Carbohydrate taste is associated with food intake and body mass in healthy Australian adults

A Costanzo, N Settapramote, N Utama-Ang, U Wanich, S Lewin, R Keast

(2021), Vol. 13, Nutrients, Switzerland, C1

Quantitative comparative integrated proteomic and phosphoproteomic analysis of chicken egg yolk proteins under diverse storage temperatures

H Wang, N Qiu, Y Mine, H Sun, Y Meng, L Bin, R Keast

(2020), Vol. 68, pp. 1157-1167, Journal of agricultural and food chemistry, Washington, D.C., C1

N-glycoproteomic analysis of duck egg yolk proteins: implications for biofunctions and evolution

Y Meng, N Qiu, F Geng, R Keast, B Li, X Zheng

(2020), Vol. 151, pp. 19-26, International journal of biological macromolecules, Amsterdam, The Netherlands, C1

A fatty acid mouth rinse decreases self-reported hunger and increases self-reported fullness in healthy Australian adults: A randomized cross-over trial

A Costanzo, C Russell, S Lewin, R Keast

(2020), Vol. 12, Nutrients, Switzerland, C1

A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg-white proteins

H Yu, N Qiu, Y Meng, R Keast

(2020), Vol. 100, pp. 3622-3629, Journal of the science of food and agriculture, Chichester, Eng., C1

Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg

Y Meng, C Chen, N Qiu, R Keast

(2020), Vol. 130, pp. 54-62, Journal of Bioscience and Bioengineering, Osaka, Japan, C1

Association between food liking and the dietary quality in Australian young adults

U Wanich, L Riddell, S Cicerale, M Mohebbi, D Sayompark, D Liem, R Keast

(2020), Vol. 29, pp. 166-174, Asia Pacific journal of clinical nutrition, Australia, C1

Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice

C Maleki, P Oliver, S Lewin, G Liem, R Keast

(2020), Vol. 85, pp. 1576-1585, Journal of food science, Chichester, Eng., C1

Preference for dietary fat: From detection to disease

A Khan, R Keast, N Khan

(2020), Vol. 78, Progress in Lipid Research, England, C1

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

M Mahmud, Robert Shellie, Russell Keast

(2020), Vol. 19, pp. 2380-2420, Comprehensive Reviews in Food Science and Food Safety, Chicago, Ill., C1

Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins

R Arshad, Y Meng, N Qiu, H Sun, R Keast, A Rehman

(2020), Vol. 44, Journal of Food Biochemistry, United States, C1

Quantitative comparative proteomic analysis of chicken egg vitelline membrane proteins during high-temperature storage

Y Zhou, N Qiu, Y Mine, Y Meng, R Keast, C Zhu

(2020), Vol. 68, pp. 9816-9825, Journal of agricultural and food chemistry, Columbus, Ohio, C1

Sugar reduction in dairy food: An overview with flavoured milk as an example

D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath

(2020), Vol. 9, Foods, Switzerland, C1

Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths

I Hartley, D Liem, R Keast

(2020), Vol. 85, pp. 3934-3942, Journal of food science, Chichester, Eng., C1

Sugar reduction without compromising sensory perception. An impossible dream?

S Hutchings, J Low, R Keast

(2019), Vol. 59, pp. 2287-2307, Critical Reviews in Food Science and Nutrition, United States, C1

Is Australian seaweed worth eating? Nutritional and sensorial properties of wild-harvested Australian versus commercially available seaweeds

V Skrzypczyk, K Hermon, F Norambuena, G Turchini, R Keast, A Bellgrove

(2019), Vol. 31, pp. 709-724, Journal of applied phycology, Dordrecht, The Netherlands, C1

Altered levels of shorter vs long-chain omega-3 fatty acids in commercial diets for market-sized Atlantic salmon reared in seawater - effects on fatty acid composition, metabolism and product quality

T Mock, D Francis, M Jago, B Glencross, R Smullen, R Keast, G Turchini

(2019), Vol. 499, pp. 167-177, Aquaculture, Amsterdam, The Netherlands, C1

The impact of dietary protein: lipid ratio on growth performance, fatty acid metabolism, product quality and waste output in Atlantic salmon (Salmo salar)

T Mock, D Francis, M Jago, B Glencross, R Smullen, R Keast, G Turchini

(2019), Vol. 501, pp. 191-201, Aquaculture, Amsterdam, The Netherlands, C1

Umami as an 'Alimentary' taste. A new perspective on taste classification

I Hartley, D Liem, R Keast

(2019), Vol. 11, Nutrients, Switzerland, C1

The response of more health focused and less health focused people to a physical activity calorie equivalent label on discretionary snack foods

C Hartley, R Keast, D Liem

(2019), Vol. 11, Nutrients, Switzerland, C1

Associations between sweet taste function, oral complex carbohydrate sensitivity, liking and consumption of ad libitum sweet and non-sweet carbohydrate milkshakes among female adults

J Low, K Lacy, R McBride, R Keast

(2019), Vol. 122, pp. 829-840, British Journal of Nutrition, England, C1

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

U Wanich, L Riddell, S Cicerale, M Mohebbi, D Sayompark, D Liem, R Keast

(2019), Vol. 28, pp. 634-644, Asia Pacific Journal of Clinical Nutrition, Australia, C1

Identification of the duck egg white n-glycoproteome and insight into the course of biological evolution

Y Meng, N Qiu, F Geng, Y Huo, H Sun, R Keast

(2019), Vol. 67, pp. 9950-9957, Journal of agricultural and food chemistry, Washington, D.C., C1

A low-fat diet up-regulates expression of fatty acid taste receptor gene FFAR4 in fungiform papillae in humans: a co-twin randomised controlled trial

A Costanzo, D Liu, C Nowson, K Duesing, N Archer, S Bowe, R Keast

(2019), Vol. 122, pp. 1212-1220, British journal of nutrition, Cambridge, Eng., C1

Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling

H Sun, N Qiu, R Keast, H Wang, B Li, Q Huang, S Li

(2019), Vol. 67, pp. 13353-13361, Journal of Agricultural and Food Chemistry, Washington, D.C., C1

The mouthfeel of white wine

R Gawel, P Smith, S Cicerale, R Keast

(2018), Vol. 58, pp. 2939-2956, Critical Reviews in Food Science and Nutrition, United States, C1

Preference and perception of fat in salty and sweet foods

D Bolhuis, A Costanzo, R Keast

(2018), Vol. 64, pp. 131-137, Food quality and preference, Amsterdam, The Netherlands, C1

Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food

J Heinze, A Costanzo, I Baselier, A Fritsche, S Frank-Podlech, R Keast

(2018), Vol. 123, pp. 7-13, Appetite, Amsterdam, The Netherlands, C1

Developing a strawberry lexicon to describe cultivars at two maturation stages

P Oliver, S Cicerale, E Pang, R Keast

(2018), Vol. 33, Journal of Sensory Studies, C1

Check-all-that-applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

P Oliver, S Cicerale, E Pang, R Keast

(2018), Vol. 33, Journal of Sensory Studies, C1

Physical activity-equivalent label reduces consumption of discretionary snack foods

I Hartley, R Keast, D Liem

(2018), Vol. 21, pp. 1435-1443, Public Health Nutrition, England, C1

Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping

P Oliver, S Cicerale, E Pang, R Keast

(2018), Vol. 83, pp. 1073-1083, Journal of Food Science, United States, C1

Effect of dietary fat intake and genetics on fat taste sensitivity: A co-Twin randomized controlled trial

A Costanzo, C Nowson, L Orellana, D Bolhuis, K Duesing, R Keast

(2018), Vol. 107, pp. 683-694, American Journal of Clinical Nutrition, United States, C1

A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

P Oliver, S Cicerale, E Pang, R Keast

(2018), Vol. 83, pp. 1094-1102, Journal of Food Science, United States, C1

Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training

P Oliver, S Cicerale, E Pang, R Keast

(2018), Vol. 33, Journal of Sensory Studies, C1

Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function

D Liu, A Costanzo, M Evans, N Archer, C Nowson, K Duesing, R Keast

(2018), Vol. 120, pp. 64-73, British Journal of Nutrition, England, C1

The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

J Low, K Lacy, R McBride, R Keast

(2018), Vol. 83, pp. 2227-2236, Journal of Food Science, United States, C1

Sustainability descriptive labels on farmed salmon: Do young educated consumers like it more?

D Liem, G Turchini, U Wanich, R Keast

(2018), Vol. 10, Sustainability (Switzerland), C1

TAS1R1 and TAS1R3 polymorphisms relate to energy and protein-rich food choices from a buffet meal respectively

P Han, R Keast, E Roura

(2018), Vol. 10, Nutrients, Switzerland, C1

Assessing food liking: Comparison of food liking questionnaires and direct food tasting in two cultures

U Wanich, D Sayompark, L Riddell, S Cicerale, D Liem, M Mohebbi, S Macfarlane, R Keast

(2018), Vol. 10, Nutrients, Switzerland, C1

Psychophysical evaluation of sweetness functions across multiple Sweeteners

J Low, R McBride, K Lacy, R Keast

(2017), Vol. 42, pp. 111-120, Chemical Senses, England, C1

Fat taste sensitivity is associated with short-term and habitual fat intake

A Costanzo, L Orellana, C Nowson, K Duesing, R Keast

(2017), Vol. 9, Nutrients, Switzerland, C1

Oil perception-detection thresholds for varying fatty stimuli and inter-individual differences

J Heinze, A Costanzo, I Baselier, A Fritsche, M Lidolt, J Hinrichs, S Frank-Podlech, R Keast

(2017), Vol. 42, pp. 585-592, Chemical Senses, England, C1

Carbohydrate taste sensitivity is associated with starch intake and waist circumference in adults

J Low, K Lacy, R McBride, R Keast

(2017), Vol. 147, pp. 2235-2242, Journal of Nutrition, United States, C1

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

P Han, R Keast, E Roura

(2017), Vol. 118, pp. 763-770, British Journal of Nutrition, England, C1

Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans

J Low, K Lacy, R McBride, R Keast

(2017), Vol. 12, PLoS ONE, United States, C1

The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

L Parkinson, M Kestin, R Keast

(2016), Vol. 48, pp. 17-22, Food Quality and Preference, C1

Viability of tallow inclusion in Atlantic salmon diet, as assessed by an on-farm grow out trial

J Emery, R Smullen, R Keast, G Turchini

(2016), Vol. 451, pp. 289-297, Aquaculture, Amsterdam, The Netherlands, C1

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

D Bolhuis, R Keast

(2016), Vol. 49, pp. 66-69, Food quality and preference, Amsterdam, The Netherlands, C1

Effects of salt and fat combinations on taste preference and perception

D Bolhuis, L Newman, R Keast

(2016), Vol. 41, pp. 189-195, Chemical Senses, England, C1

Dietary fat restriction increases fat taste sensitivity in people with obesity

L Newman, D Bolhuis, S Torres, R Keast

(2016), Vol. 24, pp. 328-334, Obesity, United States, C1

Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life

D Liem, D Bolhuis, X Hu, R Keast

(2016), Vol. 99, pp. 1747-1754, Journal of Dairy Science, United States, C1

Effects of sugar and fat consumption on sweet and fat taste

R Keast

(2016), Vol. 9, pp. 55-60, Current opinion in behavioral sciences, Amsterdam, The Netherlands, C1

Salt promotes passive overconsumption of dietary fat in humans

D Bolhuis, A Costanzo, L Newman, R Keast

(2016), Vol. 146, pp. 838-845, Journal of nutrition, Rockville, Md., C1

The influence of a high-fat meal on fat taste thresholds

L Newman, S Torres, D Bolhuis, R Keast

(2016), Vol. 101, pp. 199-204, Appetite, Amsterdam, The Netherlands, C1

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

S Kourouniotis, R Keast, L Riddell, K Lacy, M Thorpe, S Cicerale

(2016), Vol. 103, pp. 1-7, Appetite, England, C1

A comparison of collection techniques for gene expression analysis of human oral taste tissue

N Archer, D Liu, J Shaw, G Hannan, K Duesing, R Keast

(2016), Vol. 11, PLoS ONE, United States, C1

The association between sweet taste function, anthropometry, and dietary intake in adults

J Low, K Lacy, R McBride, R Keast

(2016), Vol. 8, Nutrients, Switzerland, C1

Mechanism of fat taste perception: Association with diet and obesity

D Liu, N Archer, K Duesing, G Hannan, R Keast

(2016), Vol. 63, pp. 41-49, Progress in Lipid Research, England, C1

Caffeine increases sugar-sweetened beverage consumption in a free-living population: a randomised controlled trial

R Keast, B Swinburn, D Sayompark, S Whitelock, L Riddell

(2015), Vol. 113, pp. 366-371, British journal of nutrition, Cambridge, Eng., C1

Cross-sectional study of 24-hour urinary electrolyte excretion and associated health outcomes in a convenience sample of Australian primary schoolchildren: the salt and other nutrients in children (SONIC) study protocol.

C Grimes, J Baxter, K Campbell, L Riddell, M Rigo, D Liem, R Keast, F He, C Nowson

(2015), Vol. 4, pp. 1-7, JMIR research protocols, Toronto, Ont., C1

Micronutrient supplement use and diet quality in university students

A Wiltgren, A Booth, G Kaur, S Cicerale, K Lacy, M Thorpe, R Keast, L Riddell

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

Is fat the sixth taste primary? Evidence and implications

R Keast, A Costanzo

(2015), Vol. 4, pp. 1-7, Flavour, London, Eng., C1

Chemosensory science in the context of cancer treatment: implications for patient care

A Boltong, R Keast

(2015), Vol. 8, pp. 117-125, Chemosensory perception, Berlin, Germany, C1

The relationships between common measurements of taste function

J Webb, D Bolhuis, S Cicerale, J Hayes, R Keast

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

Measuring oral fatty acid thresholds, fat perception, fatty food liking, and papillae density in humans

R Haryono, M Sprajcer, R Keast

(2014), Vol. 88, pp. 1-12, Journal of visualized experiments, Cambridge, Ma., C1

Impaired oral fatty acid chemoreception is associated with acute excess energy consumption

R Keast, K Azzopardi, L Newman, R Haryono

(2014), Vol. 80, pp. 1-6, Appetite, Amsterdam, The Netherlands, C1

Diet quality in young adults and its association with food-related behaviours

M Thorpe, M Kestin, L Riddell, R Keast, S McNaughton

(2014), Vol. 17, pp. 1767-1775, Public health nutrition, Cambridge, Eng., C1

The role of sweet taste in satiation and satiety.

Y Low, K Lacy, R Keast

(2014), Vol. 6, pp. 3431-3450, Nutrients, Basel, Switzerland, C1

A prospective cohort study of the effects of adjuvant breast cancer chemotherapy on taste function, food liking, appetite and associated nutritional outcomes

A Boltong, S Aranda, R Keast, R Wynne, P Francis, J Chirgwin, K Gough

(2014), Vol. 9, pp. 1-9, PLoS One, San Francisco, CA, C1

Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease

L Parkinson, R Keast

(2014), Vol. 15, pp. 12323-12334, International journal of molecular sciences, Basel, Switzerland, C1

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

S Cicerale, X Conlan, N Barnett, R Keast

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

The acute effects of caffeine in a sugar-sweetened beverage on energy consumption

P Oliver, L Riddell, K Lim, R Keast

(2013), Vol. 2, pp. 133-139, Journal of caffeine research, New Rochelle, N. Y., C1

The test-retest reliability of fatty acid taste thresholds

L Newman, R Keast

(2013), Vol. 6, pp. 70-77, Chemosensory perception, New York, N. Y., C1

Functionality of fatty acid chemoreception : a potential factor in the development of obesity?

L Newman, R Haryono, R Keast

(2013), Vol. 5, pp. 1287-1300, Nutrients, Basel,Switzerland, C1

Monola oil versus canola oil as a fish oil replacer in rainbow trout feeds: effects on growth, fatty acid metabolism and final eating quality

G Turchini, V Moretti, K Hermon, F Caprino, M Busetto, F Bellagamba, T Rankin, R Keast, D Francis

(2013), Vol. 141, pp. 1335-1344, Food chemistry, Amsterdam, Netherlands, C1

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

S Cicerale, L Lucas, R Keast

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

Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

J Stewart, R Keast

(2012), Vol. 36, pp. 834-842, International journal of obesity, London, England, C1

Oral sensitivity to oleic acid is associated with fat intake and body mass index

J Stewart, L Newman, R Keast

(2012), pp. 1-7, Clinical Nutrition, Amsterdam , The Netherlands, C1

The influence of chemotherapy on taste perception and food hedonics : a systematic review

A Boltong, R Keast

(2012), Vol. 38, pp. 152-163, Cancer treatment reviews, London, England, C1

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

S Cicerale, L Riddell, R Keast

(2012), Vol. 77, Journal of food science, London, England, C1

Effective integration of teaching and research in a first year food and nutrition course

R Keast, S Macfarlane, L Riddell

(2012), Vol. 3, pp. 1366-1370, Creative education, Irvine, Calif., C1-1

Health labelling can influence taste perception and use of table salt for reduced-sodium products

D Liem, F Miremadi, E Zandstra, R Keast

(2012), Vol. 15, pp. 2340-2347, Public health nutrition, Cambridge, England, C1-1

Taste changes and saliva composition in chronic kidney disease

K Manley, R Haryono, R Keast

(2012), Vol. 8, pp. 56-60, Renal Society of Australasia journal, Heidelberg, Vic., C1-1

Experiences and consequences of altered taste, flavour and food hedonics during chemotherapy treatment

A Boltong, R Keast, S Aranda

(2012), Vol. 20, pp. 2765-2774, Supportive care in cancer, Heidelberg, Germany, C1-1

Transforming salmonid aquaculture from a consumer to a producer of long chain omega-3 fatty acids

G Turchini, D Francis, R Keast, A Sinclair

(2011), Vol. 124, pp. 609-614, Food chemistry, Amsterdam, The Netherlands, C1

The influence of sodium on liking and consumption of salty food

L Lucas, L Riddell, G Liem, S Whitelock, R Keast

(2011), Vol. 76, pp. 72-76, Journal of food science, Malden, Mass., C1

Impact of living arrangements and nationality on food habits and nutrient intakes in young adults

L Riddell, B Ang, R Keast, W Hunter

(2011), Vol. 56, pp. 726-731, Appetite, Amsterdam, Netherlands, C1

The concentration of oleocanthal in olive oil waste

S Cicerale, X Conlan, N Barnett, R Keast

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

Molecular mechanisms of inflammation : anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal

L Lucas, A Russell, R Keast

(2011), Vol. 17, pp. 754-768, Current pharmaceutical design, Bussum, The Netherlands, C1

Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men

J Stewart, R Seimon, B Otto, R Keast, P Clifton, C Feinle-Bisset

(2011), Vol. 93, pp. 703-711, The American journal of clinical nutrition, Bethesda, Md., C1

Fatty acid detection during food consumption and digestion : associations with ingestive behavior and obesity

J Stewart, C Feinle-Bisset, R Keast

(2011), Vol. 50, pp. 225-233, Progress in lipid research, Oxford, England, C1

Talking about taste : how do oncology clinicians discuss and document taste problems?

A Boltong, R Keast, S Aranda

(2011), Vol. 35, pp. 81-87, Cancer forum, Sydney, N.S.W., C1

Two decades of supertasting : where do we stand?

J Hayes, R Keast

(2011), Vol. 104, pp. 1072-1074, Physiology & Behavior, Philadelphia, Pa., C1

The influence of caffeine on energy content of sugar-sweetened beverages : the caffeine-calorie effect

R Keast, D Sayompark, G Sacks, B Swinburn, L Riddell

(2011), Vol. 65, pp. 1338-1344, European journal of clinical nutrition, London, England, C1

Reducing sodium in foods : the effect on flavor

D Liem, F Miremadi, R Keast

(2011), Vol. 3, pp. 694-711, Nutrients, Basel, Switzerland, C1

The anti-inflammatory and pharmacological actions of oleocanthal, a phenolic contained in extra virgin olive oil

L Lucas, S Cicerale, R Keast

(2011), Vol. 10, pp. 399-406, Anti-inflammatory and anti-allergy agents in medicinal chemistry, Mersin, Turkey, C1-1

Biological activities of phenolic compounds present in virgin olive oil

S Cicerale, L Lucas, R Keast

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

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

S Cicerale, R Keast

(2010), Vol. 9, pp. 94-100, Anti-inflammatory & anti-allergy agents in medicinal chemistry, Bussum, Netherlands, C1-1

Oral sensitivity to fatty acids, food consumption and BMI in human subjects

J Stewart, C Feinle-Bisset, M Golding, C Delahunty, P Clifton, R Keast

(2010), Vol. 104, pp. 145-152, British journal of nutrition, Cambridge, England, C1

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

S Cicerale, P Breslin, G Beauchamp, R Keast

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

Influence of heat on biological activity and concentration of oleocanthal : a natural anti-inflammatory agent in virgin olive oil

S Cicerale, X Conlan, N Barnett, A Sinclair, R Keast

(2009), Vol. 57, pp. 1326-1330, Journal of agricultural and food chemistry, Columbus, Oh., C1

Chemistry and health of olive oil phenolics

S Cicerale, X Conlan, A Sinclair, R Keast

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

Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times

G Palmeri, G Turchini, F Caprino, R Keast, V Moretti, S De Silva

(2008), Vol. 107, pp. 1605-1615, Food chemistry, Amsterdam, The Netherlands, C1

Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )

G Palmeri, G Turchini, R Keast, P Marriott, P Morrison, S De Silva

(2008), Vol. 56, pp. 9037-9045, Journal of agricultural and food chemistry, Columbus, Ohio, C1

Modification of the bitterness of caffeine

R Keast

(2008), Vol. 19, pp. 465-472, Food quality and preference, Oxford, England, C1

Caffeine as a flavor additive in soft-drinks

R Keast, L Riddell

(2007), Vol. 49, pp. 255-259, Appetite, Amsterdam, The Netherlands, C1

Flavour as an analytical tool : an anti-inflammatory compound in olive oil

R Keast

(2007), Vol. 59, pp. 363-367, Food Australia, North Sydney, N.S.W., C1

A complex relationship among chemical concentration, detection threshold and suprathreshold intensity of bitter compounds

R Keast, J Roper

(2007), Vol. 32, pp. 245-253, Chemical senses, Oxford, England, C1

Sensory systems guide our acceptance of food and beverages

R Keast

(2007), Vol. 46, pp. 21-22, Vhetta journal, Mount Waverley, Vic., C1-1

Culture-specific variation in the flavor profile of soymilks

R Keast, J Lau

(2006), Vol. 71, pp. 567-572, Journal of food science, Malden, Mass., C1

Sensory systems guide our acceptance and consumption of food and beverages.

R Keast

(2006), Vol. 13, pp. 10-13, Journal of the Home Economics Institute of Australia, Kelvin Grove, Qld., C1

Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification

R Keast, P Breslin

(2005), Vol. 22, pp. 1970-1977, Pharmaceutical research, Amsterdam, The Netherlands, C1-1

The nose and tongue as chemical detectors

R Keast

(2005), Vol. 72, pp. 10-13, Chemistry in Australia, Parkville, Vic., C1-1

Ibuprofen-like activity in estra-virgin olive oil

G Beauchamp, R Keast, D Morel, J Lin, J Pika, Q Han, C Lee, A Smith, P Breslin

(2005), Vol. 437, pp. 45-46, Nature, London, England, C1-1

Oral zinc sulfate solutions inhibit sweet taste perception

R Keast, T Canty, P Breslin

(2004), Vol. 29, pp. 513-521, Chemical senses, Oxford, England, C1-1

The influence of sodium salts on binary mixtures of bitter-tasting compounds

R Keast, T Canty, P Breslin

(2004), Vol. 29, pp. 431-439, Chemical senses, Oxford, England, C1-1

A psychophysical investigation of binary bitter-compound interactions

R Keast, M Bournazel, P Breslin

(2003), Vol. 28, pp. 301-313, Chemical senses, Oxford, England, C1-1

An overview of binary taste-taste interactions

R Keast, P Breslin

(2003), Vol. 14, pp. 111-124, Food quality and preference, New York, N.Y., C1-1

The effect of zinc on human taste perception

R Keast

(2003), Vol. 68, pp. 1871-1877, Journal of food science, Malden, Mass., C1-1

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts

R Keast, P Breslin

(2002), Vol. 19, pp. 1019-1026, Pharmaceutical research, Dordrecht, Netherlands, C1-1

Cross-adaptation and bitterness inhibition of L-Tryptophan, L-Phenylalanine and urea : further support for shared peripheral physiology

R Keast, P Breslin

(2002), Vol. 27, pp. 123-131, Chemical senses, Oxford, England, C1-1

Suppression of bitterness using sodium salts

R Keast, P Breslin, G Beauchamp

(2001), Vol. 55, pp. 441-447, Chimia : International journal for chemistry, Zürich, Switzerland, C1-1