Recent publications:

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Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis

J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 107, 104843. doi:10.1016/j.foodqual.2023.104843

Investigating paired comparisons after principal component analysis

J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 106, 104814. doi:10.1016/j.foodqual.2023.104814

Investigating only a subset of paired comparisons after principal component analysis

J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 110, 104941. doi:10.1016/j.foodqual.2023.104941

An approach for clustering consumers by their top‐box and top‐choice responses

John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Næs (2023) (Journal of Sensory Studies). doi:10.1111/joss.12860

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers

Quoc Cuong Nguyen, John C. Castura, Doan Duy Le Nguyen, Paula Varela (2023) (Food Research International) Volume 170, 113049. doi:

Screening respondents to increase data quality in consumer tests

Castura J., Pohjanheimo T., Laaksonen O., & Mcewan J., Varela P., Næs T. (2023) (Food Quality and Preference) Volume 105030, 112. doi:10.1016/j.foodqual.2023.105030

Exploring the use of game-based experiential workshops to complement focus group discussions toward more sustainable food systems

Leclercq C., Saba A., Moneta E., Nardo N., Natella F., Peparaio M., Saggia Civitelli E., Toti E., Sinesio F. ( (2023) (Applied Environmental Education & Communication), 1-28. doi:10.1080/1533015X.2023.2270490

New Consumer Research Technology for Food Behaviour: Overview and Validity

Garmt Dijksterhuis, René de Wijk, Marleen Onwezen (2022) (Foods) Volume 11, 767. doi:10.3390/foods11050767

Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data.

Castura J.C., Rutledge D.N., Ross C.F., Næs T. (2022) (Food Quality and Preference) Volume 98, 104370. URL:

Clustering consumers based on product discrimination in check-all-that-apply (CATA) data.

Castura, J.C., Meyners, M., Varela, P., & Naes, T. (2022) (Food Quality and Preference) Volume 89, 104564. URL:

Controlled product testing in the home - implications for sample size

Anne Hasted, Jean A. McEwan, Mary Jenner (2022) (Food Quality and Preference) Volume 103, 104688. doi:10.1016/j.foodqual.2022.104688

Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

Jonas Y. Junge, Line A. Mielby, Yan Zeng, Yuan‐Xia Sun, Derek V. Byrne, John C. Castura, Ulla Kidmose (2022) (Journal of Sensory Studies) Volume 37. doi:

Temporal ranking for characterization and improved discrimination of protein beverages

Heather M. Keefer, Will S. Harwood, John C. Castura, MaryAnne Drake (2022) (Journal of Sensory Studies) Volume 37. doi:

Can Eating Make Us More Creative? A Multisensory Perspective

Qian Janice Wang, Francisco Barbosa Escobar, Signe Lund Mathiesen, Patricia Alves Da Mota (2021) (Foods) Volume 10, 469. doi:10.3390/foods10020469

Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies

Christelle Porcherot, Sophie Raviot-Derrien, Marie-Pierre Beague, Sven Henneberg, Michelle Niedziela, Kathryn Ambroze, Jean A. McEwan (2021) (Food Quality and Preference) Volume 95, 104342. doi:10.1016/j.foodqual.2021.104342

Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

E.H. Zandstra, D. Kaneko, G.B. Dijksterhuis, E. Vennik, R.A. De Wijk (2020) (Food Quality and Preference) Volume 84, 103934. doi:

The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

Ervina Ervina, Ingunn Berget, Alexander Nilsen, Valerie L. Almli (2020) (Food Quality and Preference) Volume 83, 103929. doi:

Effect of Experiential Vegetable Education Program on Mediating Factors of Vegetable Consumption in Australian Primary School Students: A Cluster-Randomized Controlled Trial

Astrid A. M. Poelman, Maeva Cochet-Broch, Bonnie Wiggins, Rod McCrea, Jessica E. Heffernan, Janne Beelen, David N. Cox (2020) (Nutrients) Volume 12, 2343. doi:

Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L.P. Bredie (2020) (Food Quality and Preference) Volume 90, 104158. doi:

A cross-cultural perspective on feeling good in the context of foods and beverages

Claire Sulmont-Rossé, Rafal Drabek, Valérie L. Almli, Hannelize van Zyl, Ana Patricia Silva, Martin Kern, Jean A. Mc Ewan, Gastón Ares (2019) (Food Research International) Volume 115, 292-301. URL:

Do immersive techniques help to capture consumer reality?

Fiorella Sinesio, Elisabetta Moneta, Christelle Porcherot, Silvia Abbà, Lise Dreyfuss, Kévin Guillamet, Seppe Bruyninckx, Charles Laporte, Sven Henneberg, Jean A McEwan (2019) (Food Quality and Preference) Volume 77, 123-134. URL:

Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency?

J.C.Castura, S.K.King, C.J.Findlay (2019) (Food Quality and Preference Volume) Volume 75, 230-238. URL:

Application of TCATA to examine variation in beer perception due to thermal taste status

Jessica Mitchell, John C. Castura, Margaret Thibodeau, Gary Pickering (2019) (Food Quality and Preference ) Volume 73, 135-142. URL: 10.1016/j.foodqual.2018.11.016

Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?

Michael Meyners, John C. Castura (2019) (Food Research International) Volume 119, 571-583. URL: 10.1016/j.foodres.2018.10.035

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Klazine Van der Horst, Tamara Bucher, Kerith Duncanson, Beatrice Murawski, David Labbe (2019) (Nutrients) Volume 11, 2189. doi:10.3390/nu11092189

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

James Makame, Tanita Cronje, Naushad M. Emmambux, Henriette De Kock (2019) (Foods) Volume 8, 221. doi:10.3390/foods8060221

Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers

Joyce Agyei‐Amponsah, Lubica Macakova, Henrietta L. DeKock, Mohammad N. Emmambux (2019) (Starch - Stärke) Volume 71 (Issue 12), 1800340. doi:10.1002/star.201800340

Effects of varying the color, aroma, bitter, and sweet levels of a grapefruit-like model beverage on the sensory properties and liking of the consumer

GOUS, A.G.S., ALMLI, V.L., COETZEE, V. & DE KOCK, H.L. (2019) (Nutrients) Volume 11 (Issue 2). doi:10.3390/nu11020464

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

Ingunn Berget, John C. Castura, Gaston Ares, Tormod Næs, Paula Varela (2019) (Food Quality and Preference) Volume 79, 103790. doi:

Investigating temporal sensory data via a graph theoretic approach

J.C. Castura (2019) (Food Quality and Preference) Volume 79, 103787. doi:

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

Andrew Costanzo, Dongli Liu, Caryl Nowson, Konsta Duesing, Nicholas Archer, Steve Bowe, Russell Keast (2019) (British Journal of Nutrition) Volume 122, 1212-1220. doi:

Obesity is associated with altered gene expression in human tastebuds

Nicholas Archer, Jan Shaw, Maeva Cochet-Broch, Rowan Bunch, Astrid Poelman, William Barendse, Konsta Duesing (2019) (International Journal of Obesity) Volume 43, 1475-1484. doi:

Impact of drying technologies on tomato flavor composition and sensory quality

Suganya Jeyaprakash, Jessica E. Heffernan, Robert H. Driscoll, Damian C. Frank (2019) (LWT) Volume 120, 108888. doi:

Linking consumer sensory acceptability to volatile composition for improved shelf-life: A case study of fresh-cut watermelon (Citrullus lanatus)

M.L. Mendoza-Enano, R. Stanley, D. Frank (2019) (Postharvest Biology and Technology) Volume 154, 137-147. doi:

Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake

Astrid A.M. Poelman, Conor M. Delahunty, Maeva Broch, Cees de Graaf (2019) (Journal of Nutrition Education and Behavior) Volume 51, 985-992. doi:

Hedonic contrast effects in multi-product food evaluations differing in complexity

Jagoda Mazur, Rafal Drabek, Anne Goldman (2018) (Food Quality and Preference) Volume 63, 159 - 167. doi:10.1016/j.foodqual.2017.06.016

Easy-going, rational, susceptible and struggling eaters: A segmentation study based on eating behaviour tendencies

Saara Pentikäinen, Anne Arvola, Leila Karhunen, Kyösti Pennanen (2018) (Appetite) Volume 120, 212 - 221. doi:10.1016/j.appet.2017.09.001

Hedonic contrast effects in multi-product food evaluations differing in complexity

Jagoda Mazur, Rafal Drabek, Anne Goldman (2018) (Food Quality and Preference) Volume 63, 159 - 167. doi:10.1016/j.foodqual.2017.06.016

Plant cells as food – A concept taking shape. Food Research International

Emilia Nordlund, Martina Lille, Pia Silventoinen, Heli Nygren, Tuulikki Seppänen-Laakso, Atte Mikkelson, Anna-Marja Aura, Raija-Liisa Heiniö, Liisa Nohynek, Riitta Puupponen-Pimiä, Heiko Rischer (2018) (Food Research International ) (Issue 107), 297-305. doi:10.1016/j.foodres.2018.02.045

Easy to use pharmaceutical packaging (Ageing and Technology)

Raija-Liisa Heiniö (2018) (VTT Research Highlights; HELP Helppokäyttöinen lääkepakkaus. ISBN 978-951-38-8612-7), 38-45. URL:

Food for seniors. Development of tailored food products, meals and packages for older consumers

Raija-Liisa Heiniö, Saara Pentikäinen (2018) (VTT Research Highlights; HELP Helppokäyttöinen lääkepakkaus. ISBN 978-951-38-8612-7), 94-103. URL:

Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

Ida Ninett Skovgaard K. Andersen, Alexandra A. Kraus, Christian Ritz, Wender L.P. Bredie (2018) (Food Research International) Volume in press. doi:10.1016/j.foodres.2018.01.027

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers.

Fellendorf, S., Kerry J.P., Hamill, R.H. and O'Sullivan, M.G. (2018) (LWT-Food Science and Technology) Volume 92, 584-592. doi:10.1016/j.lwt.2018.03.001

Factors influencing the flavor of bovine milk and cheese from grass based versus non-grass based milk production systems.

Kilcawley, K.N., Faulkner, H., Clarke, H.J., O'Sullivan, M.G. and Kerry J.P. (2018) (Foods) Volume 7, 32. doi:10.3390/foods7030037

Rapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee.

Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2018) (Food and Nutrition Sciences ) Volume 9, 63-76. doi:10.4236/fns.2018.92005

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar- style cheese.

Hickey, C.D., O’Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K. N., Wilkinson, M.G. and Sheehan, J.J. (2018) (Food Research International) Volume 103, 468-477. doi:10.1016/j.foodres.2017.09.081

The development of basic taste sensitivity and preferences in children

Fry Vennerød FF, Nicklaus S, Lien N, Almli VL (2018) (Appetite) Volume 127, 130-13. doi:10.1016/j.appet.2018.04.027

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

Ana P. Silva, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Cees de Graaf, Manuela Pintado, Gerry Jager (2018) (Journal of Sensory Studies), e12459.

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Dolapo A. Oladiran, Mohammed N. Emmambux, Henriëtte L. de Kock (2018) (LWT) Volume 97, 778 - 786. doi:

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

Line Mielby, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, Derek Byrne (2018) (Foods) Volume 7, 119. doi:
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