John Prescott

Conjoint Professor

Newcastle University

Australia

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Articles (14)

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (10)

John E. Hayes

UNITED STATES

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Mei Peng

Senior Lecturer

University of Otago

NEW ZEALAND

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Ada Braghieri

Associated Professor

Università degli Studi di Napoli Federico II

ITALY

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Elena Arena

Professore associato

University of Catania

ITALY

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Seo-Jin Chung

Ewha Womans University

SOUTH KOREA

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CATERINA DINNELLA

University of Florence

ITALY

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Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

ITALY

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maria pina concas

Institute for Maternal and child health Irccs Burlo Garofolo

ITALY

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ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY

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John Prescott

Research Interests

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Articles (14)

Arousal and the modulation of sensory experience: evidence from food-related emotions

Distinct sensory hedonic functions for sourness in adults

Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach

Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties

High arousal as the source of food rejection in food neophobia

Chemosensory quality and intensity reflected in implicit affective responses

Rejection thresholds for sweetness reduction in a model drink predict dietary sugar intake

Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits

Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Collaborators (10)

John E. Hayes

Mei Peng

Ada Braghieri

Elena Arena

Seo-Jin Chung

CATERINA DINNELLA

Rossella DI MONACO

maria pina concas

ERMINIO MONTELEONE

Luisa Torri

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