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个人简介
Professor Keast's research is primarily concerned with the sense of taste and it's role with food choice.
Using sensory evaluation techniques combined with nutritional assessment, the majority of Professor Keast's published research has focused on understanding the taste system, in particular how knowledge of taste may be associated with dietary consumption and development of diet-related disease. For example, recent research has involved 1/ the role of caffeine in sugar sweetened beverages, 2/ the link between salt taste and consumption of salty foods, 3/ the existence of a sixth basic taste responsive to fat, and the role it may play in development of obesity. In addition, Professor Keast has been actively involved in developing a link between chemical analysis and perceived flavour. Using a sensory directed approach to the chemical separation of foods, he co-discovered a natural non-steroidal anti-inflammatory compound in virgin olive oil.
Using sensory evaluation techniques combined with nutritional assessment, the majority of Professor Keast's published research has focused on understanding the taste system, in particular how knowledge of taste may be associated with dietary consumption and development of diet-related disease. For example, recent research has involved 1/ the role of caffeine in sugar sweetened beverages, 2/ the link between salt taste and consumption of salty foods, 3/ the existence of a sixth basic taste responsive to fat, and the role it may play in development of obesity. In addition, Professor Keast has been actively involved in developing a link between chemical analysis and perceived flavour. Using a sensory directed approach to the chemical separation of foods, he co-discovered a natural non-steroidal anti-inflammatory compound in virgin olive oil.
研究兴趣
论文共 237 篇作者统计合作学者相似作者
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Science Talkspp.100332, (2024)
Foodsno. 13 (2024): 2130
Journal of texture studiesno. 4 (2024): e12856-e12856
Science Talkspp.100324, (2024)
Food quality and preference (2024): 105065-105065
JOURNAL OF TEXTURE STUDIESno. 4 (2024)
PROCEEDINGS OF THE NUTRITION SOCIETYno. OCE2 (2023)
Food biosciencepp.103475-103475, (2023)
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作者统计
#Papers: 236
#Citation: 9275
H-Index: 45
G-Index: 89
Sociability: 6
Diversity: 3
Activity: 177
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