| Sugar reduction without compromising sensory perception. An impossible dream? SC Hutchings, JYQ Low, RSJ Keast Critical reviews in food science and nutrition 59 (14), 2287-2307, 2019 | 114 | 2019 |
| Novel techniques to understand consumer responses towards food products: A review with a focus on meat DD Torrico, SC Hutchings, M Ha, EP Bittner, S Fuentes, RD Warner, ... Meat science 144, 30-42, 2018 | 95 | 2018 |
| Mastication of heterogeneous foods: Peanuts inside two different food matrices SC Hutchings, KD Foster, JE Bronlund, RG Lentle, JR Jones, ... Food quality and preference 22 (4), 332-339, 2011 | 92 | 2011 |
| The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis JM Grigor, CS Brennan, SC Hutchings, DS Rowlands International Journal of Food Science & Technology 51 (1), 3-13, 2016 | 74 | 2016 |
| Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks J Ryan, SC Hutchings, Z Fang, N Bandara, S Gamlath, S Ajlouni, ... International Journal of Dairy Technology 73 (1), 182-190, 2020 | 70 | 2020 |
| Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture SC Hutchings, KD Foster, JMV Grigor, JE Bronlund, MP Morgenstern Food Quality and Preference 31, 106-115, 2014 | 67 | 2014 |
| The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology S Grasso, FJ Monahan, SC Hutchings, NP Brunton Food Quality and Preference 57, 69-78, 2017 | 53 | 2017 |
| Variation of bite size with different types of food bars and implications for serving methods in mastication studies SC Hutchings, JE Bronlund, RG Lentle, KD Foster, JR Jones, ... Food quality and preference 20 (6), 456-460, 2009 | 52 | 2009 |
| Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices SC Hutchings, KD Foster, JE Bronlund, RG Lentle, JR Jones, ... Journal of Food Engineering 109 (4), 736-744, 2012 | 46 | 2012 |
| The application of temporal dominance of sensations (TDS) for oral processing studies: An initial investigation JN Cheong, KD Foster, MP Morgenstern, JMV Grigor, JE Bronlund, ... Journal of Texture Studies 45 (6), 409-419, 2014 | 34 | 2014 |
| Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage W Leonard, SC Hutchings, RD Warner, Z Fang International journal of food science & technology 54 (5), 1849-1857, 2019 | 33 | 2019 |
| Differences between age groups in the use of the temporal dominance of sensations technique across a range of food textures SC Hutchings, KD Foster, DI Hedderley, MP Morgenstern Journal of Texture Studies 45 (3), 206-219, 2014 | 28 | 2014 |
| Exploring meal and snacking behaviour of older adults in Australia and China B Mena, H Ashman, FR Dunshea, S Hutchings, M Ha, RD Warner Foods 9 (4), 426, 2020 | 25 | 2020 |
| Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre B Mena, Z Fang, H Ashman, S Hutchings, M Ha, PJ Shand, RD Warner International journal of food science & technology 55 (6), 2381-2390, 2020 | 22 | 2020 |
| The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates SC Hutchings, A de Casanove, P Schlich, D O'Riordan Journal of Sensory Studies 32 (6), e12303, 2017 | 21 | 2017 |
| Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology E Regan, GJ O'Neill, SC Hutchings, D O'Riordan Food quality and preference 78, 103736, 2019 | 16 | 2019 |
| Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps SC Hutchings, KM Horner, VA Dible, JMV Grigor, D O'Riordan Appetite 108, 57-67, 2017 | 16 | 2017 |
| Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers SC Hutchings, W Cha, FR Dunshea, C Sharma, DD Torrico Journal of Sensory Studies 37 (4), e12750, 2022 | 9 | 2022 |
| The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels SC Hutchings, M O’Sullivan, JC Jacquier, D O’Riordan Food quality and preference 45, 132-139, 2015 | 9 | 2015 |
| The implications of covid-19 on chinese consumer preferences for lamb meat SC Hutchings, L Guerrero, M Mirosa, P Bremer, D Mather, E Pavan, ... Foods 10 (6), 1324, 2021 | 8 | 2021 |
