Matthew B McSweeney (Mathew B McSweeney, Matthew McSweeney)

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 35

Top Topics

Hyaluronic Acid

Psychometric Properties

Top Venues

Journal of food science

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of texture studies

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

Publications

Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. Journal of food science 89 (4) (2024)
Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
Sensory properties of thickened and protein-enriched plant-based frozen desserts. Journal of texture studies 55 (2) (2024)
Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. Journal of food science (2024)
Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. Journal of food science 89 (4) (2024)
Rachael Moss, Allison Stright, Erin Richelle, Lindsay Nicolle, Laura Baxter, Kaitlyn Frampton, Mackenzie Gorman, Matthew B McSweeney
Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace. Journal of food science (2024)
Laura Baxter, Emily Dolan, Kaitlyn Frampton, Erin Richelle, Allison Stright, Christopher Ritchie, Rachael Moss, Matthew B McSweeney
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods (Basel, Switzerland) 13 (10) (2024)
Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss, Matthew B McSweeney
An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap. Journal of food science (2024)
Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss, Matthew B McSweeney
An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap. Journal of food science 89 (8) (2024)
Laura Baxter, Emily Dolan, Kaitlyn Frampton, Erin Richelle, Allison Stright, Christopher Ritchie, Rachael Moss, Matthew B McSweeney
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods (Basel, Switzerland) 13 (10) (2024)
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles, Matthew B McSweeney
Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the science of food and agriculture 103 (5) (2023)
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B McSweeney
Effect of Piperine on Saltiness Perception. Foods (Basel, Switzerland) 12 (2) (2023)
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles, Matthew B McSweeney
Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the science of food and agriculture 103 (5) (2023)
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles, Matthew B McSweeney
Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the science of food and agriculture 103 (5) (2023)
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B McSweeney
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods (Basel, Switzerland) 12 (8) (2023)
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles, Matthew B McSweeney
Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. Journal of the science of food and agriculture (2023)
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, Christopher Ritchie, Taylor K McDowell, Judith Lowe, Laurel Ettinger, Matthew B McSweeney
Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply. Journal of texture studies (2023)
Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie, Kaelyn Schindell, Matthew B McSweeney
Perceptions of plant-based fish among Atlantic Canadians. Journal of food science (2023)
Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney
Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). Journal of texture studies (2023)
Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B McSweeney
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply. Journal of food science (2023)
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B McSweeney
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods (Basel, Switzerland) 12 (8) (2023)
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles, Matthew B McSweeney
Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated in a blinded and informed conditions. Journal of the science of food and agriculture (2023)
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B McSweeney
Effect of Piperine on Saltiness Perception. Foods (Basel, Switzerland) 12 (2) (2023)
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B McSweeney
Effect of Piperine on Saltiness Perception. Foods (Basel, Switzerland) 12 (2) (2023)
Laurel Ettinger, Anika Falkeisen, Sophie Knowles, Mackenzie Gorman, Sophie Barker, Rachael Moss, Matthew B McSweeney
Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods (Basel, Switzerland) 11 (15) (2022)
Sophie Barker, Matthew B McSweeney
Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies. Journal of food science (2022)
Taylor K McDowell, Judith Lowe, Matthew B McSweeney
Acceptability of thickened and protein-enhanced ice cream for use in long-term care facilities. Journal of texture studies 53 (5) (2022)
Sophie Barker, Rachael Moss, Matthew B McSweeney
Identification of sensory properties driving consumers' liking of commercially available kale and arugula. Journal of the science of food and agriculture 102 (1) (2021)
Rachael Moss, Matthew B McSweeney
Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed. Foods (Basel, Switzerland) 10 (11) (2021)
Timothy Lamont, Matthew B McSweeney
Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). Journal of the science of food and agriculture 101 (4) (2020)
Heather Strother, Rachael Moss, Matthew B McSweeney
Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum. Journal of texture studies 51 (6) (2020)
Lydia Hayward, Matthew B McSweeney
Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. Journal of food science 85 (9) (2020)
Alanah Barton, Connor D Richardson, Matthew B McSweeney
Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders. Journal of food science 85 (3) (2020)
Marcia M English, Lauren Viana, Matthew B McSweeney
Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies. Journal of food science 84 (3) (2019)
Marcia M English, James M Keough, Matthew B McSweeney, M S Gulam Razul
Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster (Homarus americanus). Journal of food science 84 (6) (2019)
Elizabeth M Muggah, Matthew B McSweeney
Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer. Journal of food science 82 (8) (2017)