Dr Lisa Methven is a Director (FaBS) of Sensory Science Centre at University of Reading and Programme Director for BSc Food Science with Business. Lisa’s areas of expertise are in sensory and consumer science as well as flavour and taste chemistry. She currently pursues three main research themes; investigating causes and influences of individual differences in sensory perception; investigating consumer acceptability and bioactivity of vegetables and improving the palatability of foods for older people.
Her most recent publications:
Norton, V., Lignou, S., Faka, M., Rodriguez-Garcia, J., Methven, L. (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods , 10 (9). pp 0. ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10092066
Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R., Quintanilla-López, J., Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R., Moreno, F., Hernandez-Hernandez, O. (2021) High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners. Journal of Agricultural and Food Chemistry , 69 (3). pp. 1011-1019. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.0c07267
Tsatsaragkou, K., Methven, L., Chatzifragkou, A., Rodriguez-Garcia, J. (2021) 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 , 10 (5). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10050951
Hörmann-Wallner, M., Krause, R., Alfaro, B., Jilani, H., Laureati, M., Almli, V., Sandell, M., Sandvik, P., Zeinstra, G., Methven, L. (2021) Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries. Frontiers in Nutrition , 8 ISSN: 2296-861X | doi: https://dx.doi.org/10.3389/fnut.2021.633807