Lisa Methven

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 18

Top Topics

Protein Protein

Anaerobic Digestion

Health Risk Assessment

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Roisin McCarron, Lisa Methven, Stephanie Grahl, Ruan M Elliott, Stella Lignou
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods (Basel, Switzerland) 13 (13) (2024)
Roisin McCarron, Lisa Methven, Stephanie Grahl, Ruan M Elliott, Stella Lignou
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods (Basel, Switzerland) 13 (13) (2024)
Nurfarhana Diana Mohd Nor, Harshita Mullick, Xirui Zhou, Omobolanle O Oloyede, Carmel Houston-Price, Kate Harvey, Lisa Methven
Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype. Foods (Basel, Switzerland) 12 (17) (2023)
Rahul Kumar, Lisa Methven, Maria Jose Oruna-Concha
A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder. Molecules (Basel, Switzerland) 28 (17) (2023)
Victoria Norton, Stella Lignou, Lisa Methven
Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification. Nutrients 14 (23) (2022)
Victoria Norton, Stella Lignou, Lisa Methven
Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification. Nutrients 14 (23) (2022)
Victoria Norton, Stella Lignou, Lisa Methven
Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification. Nutrients 14 (23) (2022)
Jane K Parker, Lisa Methven, Robert Pellegrino, Barry C Smith, Simon Gane, Christine E Kelly
Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception. Foods (Basel, Switzerland) 11 (7) (2022)
Victoria Norton, Stella Lignou, Lisa Methven
Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification. Nutrients 14 (23) (2022)
Kleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou, Julia Rodriguez-Garcia
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 (Basel, Switzerland) 10 (5) (2021)
Victoria Norton, Stella Lignou, Lisa Methven
Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate. Foods (Basel, Switzerland) 10 (3) (2021)
Omobolanle O Oloyede, Carol Wagstaff, Lisa Methven
The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage ( Brassica oleracea ) Accessions. Foods (Basel, Switzerland) 10 (12) (2021)
Victoria Norton, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia, Lisa Methven
Investigating Methods to Mitigate Whey Protein Derived Mouthdrying. Foods (Basel, Switzerland) 10 (9) (2021)
Omobolanle O Oloyede, Carol Wagstaff, Lisa Methven
Influence of Cabbage ( Brassica oleracea ) Accession and Growing Conditions on Myrosinase Activity, Glucosinolates and Their Hydrolysis Products. Foods (Basel, Switzerland) 10 (12) (2021)
Victoria Norton, Stella Lignou, Lisa Methven
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review. Foods (Basel, Switzerland) 10 (2) (2021)
Nurfarhana Diana Mohd Nor, Stella Lignou, Luke Bell, Carmel Houston-Price, Kate Harvey, Lisa Methven
The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.). Foods (Basel, Switzerland) 9 (11) (2020)
Pernilla Sandvik, Monica Laureati, Hannah S Jilani, Lisa Methven, Mari A Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G Zeinstra, Valérie L Almli
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 (Basel, Switzerland) 10 (1) (2020)
Ana Muñoz-Labrador, Silvana Mariela Azcarate, Rosa Lebrón-Aguilar, Jesús E Quintanilla-López, Plácido Galindo-Iranzo, Sofia Kolida, Lisa Methven, Robert A Rastall, Francisco Javier Moreno, Oswaldo Hernandez-Hernandez
Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles. Foods (Basel, Switzerland) 9 (12) (2020)