Alissa Nolden

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Assistant Professor

University of Massachusetts Amherst

United States

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About

Alissa Nolden is an Assistant Professor at the University of Massachusetts Amherst, USA. Her research areas include sensory perception, particularly regarding taste-texture interactions in food products and the implications for consumer preferences. She has published several articles examining topics such as the sensory effects of thickener concentration, educational interventions for dietitians, and consumer perceptions in food sustainability.

Recent Grants

Grant: Close

Plasticity of sweet taste: importance of diet and receptor expression in taste buds

Open Date: 2021-04-15

Close Date: 2024-03-31

Grant: Close

TRPV1 expression, oral burn and capsaicin desensitization in humans

Open Date: 2015-05-20

Close Date: 2016-12-31

Grant: Close

TRPV1 expression, oral burn and capsaicin desensitization in humans

Open Date: 2015-05-20

Close Date: 2016-12-31

Articles (19)

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2025

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2022

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2021

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2021

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2021

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2021

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2020

Collaborators (6)

John E. Hayes

UNITED STATES

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Maik Behrens

GERMANY

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Andrew I Spielman

Professor

New York University

UNITED STATES

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Ciaran Forde

Professor Sensory Science and Eating Behavior

Wageningen University & Research

NETHERLANDS

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Jiakai Lu

Assistant Professor

University of Massachusetts Amherst

UNITED STATES

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David A. Sela

University of Massachusetts Boston

UNITED STATES

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Alissa Nolden

Research Interests

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About

Recent Grants

Articles (19)

Texture‐Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes

Sensory implications of thickened beverages for Dysphagia: Taste-Texture interactions

Education Is Treatment: Integrating Chemosensory Dysfunction Education in Oncology Care

Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes

Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers

Educational Intervention Boosts Dietitians’ Knowledge of the Safety and Approval of Low- and No-Calorie Sweeteners

Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt

Unpacking Consumer Preferences: Perceptions and Sustainability of Packaging Material for Orange Juice

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs

The Nutritional Quality of Plant-Based Foods

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

Functional Performance of Plant Proteins

Nanostructured foods for improved sensory attributes

A review of the flavor profile of metal salts: understanding the complexity of metallic sensation

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Collaborators (6)

John E. Hayes

Maik Behrens

Andrew I Spielman

Ciaran Forde

Jiakai Lu

David A. Sela

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