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Rebecca Shingleton
Rebecca Shingleton
Fonterra
Food science
dairy industry
Taste
Psychology
Sensory system
5
Papers
16
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Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
2022
Food Quality and Preference
Sandra M. Olarte Mantilla
Heather M. Shewan
Rebecca Shingleton
Joanne Hort
Jason R. Stokes
Heather E. Smyth
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Heat-induced changes in the sensory properties of milk
2021
International Dairy Journal
Tim Coolbear
Nathalie Janin
Rachel M. Traill
Rebecca Shingleton
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Citations (1)
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
2020
Food Quality and Preference
Sandra M. Olarte Mantilla
Heather M. Shewan
Rebecca Shingleton
Jason R. Stokes
Heather E. Smyth
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Citations (2)
Viscosity drives texture perception of protein beverages more than hydrocolloid type
2019
Journal of Texture Studies
Ty B. Wagoner
Esra Çakır-Fuller
Rebecca Shingleton
MaryAnne Drake
E. Allen Foegeding
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Citations (7)
A musty flavour defect in calcium caseinate due to chemical tainting by 2,4,6-tribromophenol and 2,4,6-tribromoanisole.
2010
International Dairy Journal
Paul Andrewes
Justin G. Bendall
Graham Peter Davey
Rebecca Shingleton
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Citations (6)
1