Journal
Hay, C., Meyer, K., Rutherford-Carr, G., Hill, JP., & Hort, J. (2024). Taking a Consumer-Led Approach to Identify Key Characteristics of an Effective Ecolabelling Scheme.
Sustainability (Switzerland). 16(14)
[Journal article]Authored by: Hort, J.Read Online:
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Giezenaar, C., Orr, RE., Godfrey, AJR., Maggs, R., Foster, M., & Hort, J. (2024). Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.
Food Research International. 188
[Journal article]Authored by: Godfrey, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Dupas de Matos, A., Gomes Reis, M., Maggs, R., & Hort, J. (2024). Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking.
Food Research International. 188
[Journal article]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Weerawarna N.R.P., M., Giezenaar, C., Coetzee, P., Godfrey, AJR., Foster, M., & Hort, J. (2024). Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians.
Food Quality and Preference. 117
[Journal article]Authored by: Godfrey, A., Hort, J.Read Online:
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Chen, A., Moradi, S., & Hort, J. (2024). Product Factors Affecting Milk Choices among Chinese Older Adults.
Foods. 13(3)
[Journal article]Authored by: Hort, J.Read article at Massey Research Online:
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Jaeger, SR., Dupas de Matos, A., Frempomaa Oduro, A., & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.
Food Research International. 180
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Chen, A., Moradi, S., Huang, J., Xu, S., Sismey, M., & Hort, J. (2024). Older Chinese adults' milk consumption habits: A study across 5 cities.
Journal of Dairy Science. 107(6), 3515-3530
[Journal article]Authored by: Hort, J.Read article at Massey Research Online:
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Giezenaar, C., Jonathan, A., Foster, M., & Hort, J. (2024). Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives.
Food Quality and Preference. 113
[Journal article]Authored by: Godfrey, A., Hort, J.Read Online:
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Weerawarna N.R.P., M., Godfrey, AJR., Loudon, M., Foster, M., & Hort, J. (2023). Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food.
Food Quality and Preference. 112
[Journal article]Authored by: Godfrey, A., Hort, J.Read Online:
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Chen, A., Moradi, S., & Hort, J. (2023). Evaluating front-of-pack voluntary well-being messaging for milk powders targeting Chinese older adults: A hedonic price model.
Journal of Dairy Science. 106(12), 8551-8560
[Journal article]Authored by: Hort, J.Read Online:
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Rivera, S., Hort, J., Sofkova-Bobcheva, S., Kerckhoffs, H., Hutchins, D., & East, A. (2023). Instrumental mechanical parameters related to hand-feel touch firmness of blueberries.
Postharvest Biology and Technology. 205
[Journal article]Authored by: East, A., Hort, J., Sofkova-Bobcheva, S.Read Online:
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Weerawarna N. R. P., M., Godfrey, AJR., Ellis, A., & Hort, J. (2023). Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption.
Journal of Sensory Studies. 38(5)
[Journal article]Authored by: Godfrey, A., Hort, J.Read article at Massey Research Online:
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Gonzalez-Estanol, K., Orr, RE., Hort, J., & Stieger, M. (2023). Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?.
Food Quality and Preference. 109
[Journal article]Authored by: Hort, J.Read Online:
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Orr, RE., Giezenaar, C., Godfrey, AJR., & Hort, J. (2023). Development of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts.
Journal of Sensory Studies. 38(3)
[Journal article]Authored by: Godfrey, A., Hort, J.Read article at Massey Research Online:
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Giezenaar, C., Godfrey, AJR., Ogilvie, OJ., Coetzee, P., Weerawarna N.R.P, M., Foster, M., . . . Hort, J. (2023). Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand.
Sustainability (Switzerland). 15(5)
[Journal article]Authored by: Godfrey, A., Hort, J.Read article at Massey Research Online:
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Weerawarna N.R.P, M., Godfrey, AJR., Ellis, A., & Hort, J. (2022). Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal-check-all-that-apply.
Journal of Sensory Studies. 37(5)
[Journal article]Authored by: Godfrey, A., Hort, J.Read article at Massey Research Online:
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Chen, A., Moradi, S., & Hort, J. (2022). On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis.
Foods. 11(15)
[Journal article]Authored by: Hort, J.Read article at Massey Research Online:
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YQ Low, J., Janin, N., Traill, RM., & Hort, J. (2022). The who, what, where, when, why and how of measuring emotional response to food. A systematic review.
Food Quality and Preference. 100
[Journal article]Authored by: Hort, J.Read Online:
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Olarte Mantilla, SM., Shewan, HM., Shingleton, R., Hort, J., Stokes, JR., & Smyth, HE. (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt.
Food Quality and Preference. 96
[Journal article]Authored by: Hort, J.Read Online:
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Giezenaar, C., & Hort, J. (2021). A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts.
Food Research International. 150
[Journal article]Authored by: Hort, J.Read Online:
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Moradi, S., & Hort, J. (2021). Well-being Messaging for Mammalian Milks: A Scoping Review.
Frontiers in Nutrition. 8
[Journal article]Authored by: Hort, J.Read article at Massey Research Online:
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Low, JYQ., Diako, C., Lin, VHF., Yeon, LJ., & Hort, J. (2021). Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice.
Food Research International. 150
[Journal article]Authored by: Diako, C., Hort, J.Read Online:
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Botha, JJ., Cannon, P., & Hort, J. (2021). Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste.
Physiology and Behavior. 238
[Journal article]Authored by: Hort, J.Read Online:
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Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study.
Food Quality and Preference. 94
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Hort, J. (2021). Editorial.
Food Quality and Preference. 87
[Journal article]Authored by: Hort, J.Edited by: Hort, J.Read Online:
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Low, JYQ., Lin, VHF., Yeon, LJ., & Hort, J. (2021). Corrigendum to “Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks” [Food Qual. Prefer. 88 (2021) 104113] (Food Quality and Preference (2021) 88, (S0950329320303827), (10.1016/j.foodqual.2020.104113)).
Food Quality and Preference. 90
[Journal article]Authored by: Hort, J.Read Online:
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Maheeka, WNRP., Godfrey, AJR., Ellis, A., & Hort, J. (2021). Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach.
Food Quality and Preference. 89
[Journal article]Authored by: Godfrey, A., Hort, J.Read Online:
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Eldeghaidy, S., Yang, Q., Abualait, T., Williamson, AM., Hort, J., & Francis, ST. (2021). Thermal taster status: Temperature modulation of cortical response to sweetness perception.
Physiology and Behavior. 230
[Journal article]Authored by: Hort, J.Read article at Massey Research Online:
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Low, JYQ., Lin, VHF., Jun Yeon, L., & Hort, J. (2021). Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks.
Food Quality and Preference. 88
[Journal article]Authored by: Hort, J.Read Online:
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Hay, C., de Matos, AD., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers.
International Dairy Journal. 113
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Yang, Q., Williamson, AM., Hasted, A., & Hort, J. (2020). Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis.
Food Quality and Preference. 83
[Journal article]Authored by: Hort, J.Read Online:
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Yang, Q., Shen, Y., Foster, T., & Hort, J. (2020). Measuring consumer emotional response and acceptance to sustainable food products.
Food Research International. 131
[Journal article]Authored by: Hort, J.Read Online:
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Nijman, M., James, S., Dehrmann, F., Smart, K., Ford, R., & Hort, J. (2019). The effect of consumption context on consumer hedonics, emotional response and beer choice.
Food Quality and Preference. 74, 59-71
[Journal article]Authored by: Hort, J.Read Online:
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Eaton, C., Chaya, C., Smart, KA., & Hort, J. (2019). Comparing a full and reduced version of a consumer-led lexicon to measure emotional response to beer.
Journal of Sensory Studies. 34(2)
[Journal article]Authored by: Hort, J.Read Online:
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Yang, Q., & Hort, J. (2018). It's all in the genes.
Food Science and Technology (London). 32(2), 18-21
[Journal article]Authored by: Hort, J.Read Online:
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Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., . . . Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.
Food Quality and Preference. 68, 292-303
[Journal article]Authored by: Hort, J.Read Online:
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Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer.
Food Quality and Preference. 68, 420-430
[Journal article]Authored by: Hort, J.Read Online:
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Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., . . . Hort, J. (2018). Variation in thermally induced taste response across thermal tasters.
Physiology and Behavior. 188, 67-78
[Journal article]Authored by: Hort, J.Read Online:
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Eldeghaidy, S., Thomas, D., Skinner, M., Ford, R., Giesbrecht, T., Thomas, A., . . . Francis, S. (2018). An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.
Physiology and Behavior. 184, 226-234
[Journal article]Authored by: Hort, J.Read Online:
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Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-Hopping: The effects of temperature and hop variety on the bittering profiles and properties of resultant beers.
BrewingScience. 70(11-12), 187-196
[Journal article]Authored by: Hort, J.Read Online:
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Beyts, C., Chaya, C., Dehrmann, F., James, S., Smart, K., & Hort, J. (2017). A comparison of self-reported emotional and implicit responses to aromas in beer.
Food Quality and Preference. 59, 68-80
[Journal article]Authored by: Hort, J.Read Online:
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Jaeger, SR., Hort, J., Porcherot, C., Ares, G., Pecore, S., & MacFie, HJH. (2017). Future directions in sensory and consumer science: Four perspectives and audience voting.
Food Quality and Preference. 56, 301-309
[Journal article]Authored by: Hort, J.Read Online:
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Skinner, M., Lim, M., Tarrega, A., Ford, R., Linforth, R., Thomas, A., . . . Hort, J. (2017). Investigating the oronasal contributions to metallic perception.
International Journal of Food Science and Technology. 52(6), 1299-1306
[Journal article]Authored by: Hort, J.Read Online:
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Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., . . . Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.
Food Chemistry. 230, 215-224
[Journal article]Authored by: Hort, J.Read Online:
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Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., . . . Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract.
Food Research International. 86, 104-111
[Journal article]Authored by: Hort, J.Read Online:
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Dorado, R., Chaya, C., Tarrega, A., & Hort, J. (2016). The impact of using a written scenario when measuring emotional response to beer.
Food Quality and Preference. 50, 38-47
[Journal article]Authored by: Hort, J.Read Online:
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Delime, P., O'Mahony, K., Desforges, N., Taylor, AJ., & Hort, J. (2016). Comparing the relative sensitivity of ortho- and retronasal perception of a strawberry flavour model using omission testing.
Flavour and Fragrance Journal. 31(5), 377-384
[Journal article]Authored by: Hort, J.Read Online:
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He, Q., Hort, J., & Wolf, B. (2016). Predicting sensory perceptions of thickened solutions based on rheological analysis.
Food Hydrocolloids. 61, 221-232
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., Ford, RA., Eldeghaidy, S., & Francis, ST. (2016). Thermal taster status: Evidence of cross-modal integration.
Human Brain Mapping. 37(6), 2263-2275
[Journal article]Authored by: Hort, J.Read Online:
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Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.
Food Chemistry. 205, 212-220
[Journal article]Authored by: Hort, J.Read Online:
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Lorido, L., Hort, J., Estévez, M., & Ventanas, S. (2016). Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
Meat Science. 121, 166-174
[Journal article]Authored by: Hort, J.Read Online:
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Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T., Singh, G., Bush, D., . . . Francis, ST. (2016). Prior consumption of a fat meal in healthy adults modulates the brain's response to fat.
Journal of Nutrition. 146(11), 2187-2198
[Journal article]Authored by: Hort, J.Read Online:
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Kemp, S., & Hort, J. (2015). Trends in food sensory science.
Food Science and Technology (London). 29(1), 36-39
[Journal article]Authored by: Hort, J.Read Abstract:
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Chaya, C., Eaton, C., Hewson, L., Vázquez, RF., Fernández-Ruiz, V., Smart, KA., . . . Hort, J. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer.
Food Quality and Preference. 45, 100-112
[Journal article]Authored by: Hort, J.Read Online:
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Chaya, C., Pacoud, J., Ng, M., Fenton, A., & Hort, J. (2015). Measuring the emotional response to beer and the relative impact of sensory and packaging cues.
Journal of the American Society of Brewing Chemists. 73(1), 49-60
[Journal article]Authored by: Hort, J.Read Online:
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Fernandez-Vazquez, R., Hewson, L., Fisk, I., Hernanz Vila, D., Heredia Mira, FJ., Vicario, IM., . . . Hort, J. (2014). Colour influences flavour perception and liking of orange juice.
Flavour. 3, 1-8
[Journal article]Authored by: Hort, J.
Yang, Q., Hollowood, T., & Hort, J. (2014). Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status.
Food Quality and Preference. 38, 83-91
[Journal article]Authored by: Hort, J.Read Online:
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Price, EJ., Linforth, RST., Dodd, CER., Phillips, CA., Hewson, L., Hort, J., . . . Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.
Food Chemistry. 145, 464-472
[Journal article]Authored by: Hort, J.Read Online:
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Abson, R., Gaddipati, SR., Hort, J., Mitchell, JR., Wolf, B., & Hill, SE. (2014). A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
Food Hydrocolloids. 35, 85-90
[Journal article]Authored by: Hort, J.Read Online:
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Varghese, P., Nwaiwu, ., Hort, J., Dickinson, M., Hobman, J., & Rees, CED. (2013). The use of cold atmospheric plasma to decontaminate soft fruits.
Acta Phytopathologica et Entomologica Hungarica. 43(Suppl), 410-410
[Journal article]Authored by: Hort, J.
Gkatzionis, K., Hewson, L., Hollowood, T., Hort, J., Dodd, CER., & Linforth, RST. (2013). Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses.
International Dairy Journal. 30(1), 8-13
[Journal article]Authored by: Hort, J.Read Online:
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Rama, R., Chiu, N., Carvalho Da Silva, M., Hewson, L., Hort, J., & Fisk, ID. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods.
Journal of Texture Studies. 44(5), 338-345
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Fernández-Vázquez, R., Linforth, R., Hort, J., Hewson, L., Vila, DH., Heredia Mira, FJ., . . . Fisk, I. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.
LWT. 51(1), 65-72
[Journal article]Authored by: Hort, J.Read Online:
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Ng, M., Chaya, C., & Hort, J. (2013). Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies.
Food Quality and Preference. 28(1), 193-205
[Journal article]Authored by: Hort, J.Read Online:
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Ng, M., Chaya, C., & Hort, J. (2013). The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations.
Food Quality and Preference. 29(2), 146-156
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Carvalho-Da-Silva, AM., Van Damme, I., Taylor, W., Hort, J., & Wolf, B. (2013). Oral processing of two milk chocolate samples.
Food and Function. 4(3), 461-469
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Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, ID. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.
Food Chemistry. 141(2), 1354-1360
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Hewson, L., Ng, M., & Hort, J. (2012). Caffeine perception; effect of matrix complexity and individual sensitivity.
Journal of Caffeine Research. 2(3), 117-122
[Journal article]Authored by: Hort, J.
Ng, M., Lawlor, JB., Chandra, S., Chaya, C., Hewson, L., & Hort, J. (2012). Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes.
Food Quality and Preference. 25(2), 121-134
[Journal article]Authored by: Hort, J.Read Online:
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Eldeghaidy, S., Hollowood, T., Marciani, L., Head, K., Busch, J., Taylor, AJ., . . . Hort, J. (2012). Does fat alter the cortical response to flavor?.
Chemosensory Perception. 5(3-4), 215-230
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Yang, N., Fisk, ID., Linforth, R., Brown, K., Walsh, S., Mooney, S., . . . Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC).
European Food Research and Technology. 235(6), 1083-1091
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Koliandris, AL., Michon, C., Morris, C., Hewson, L., Hort, J., Taylor, AJ., . . . Wolf, B. (2011). Enhancement of saltiness perception in hyperosmotic solutions.
Chemosensory Perception. 4(1-2), 9-15
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Clark, R., Linforth, R., Bealin-Kelly, F., & Hort, J. (2011). Effects of ethanol, carbonation and hop acids on volatile delivery in a model beer system.
Journal of the Institute of Brewing. 117(1), 74-81
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Yang, N., Linforth, RST., Walsh, S., Brown, K., Hort, J., & Taylor, AJ. (2011). Feasibility of reformulating flavours between food products using in vivo aroma comparisons.
Flavour and Fragrance Journal. 26(2), 107-115
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Koliandris, AL., Rondeau, E., Hewson, L., Hort, J., Taylor, AJ., Cooper-White, J., . . . Wolf, B. (2011). Food grade Boger fluids for sensory studies.
Applied Rheology. 21(1)
[Journal article]Authored by: Hort, J.Read Online:
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Eldeghaidy, S., Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Taylor, AJ., . . . Francis, S. (2011). Use of an immediate swallow protocol to assess taste and aroma integration in FMRI studies.
Chemosensory Perception. 4(4), 163-174
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Clark, RA., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO<inf>2</inf>, ethanol, hop acids and sweetener on flavour perception in a model beer.
Chemosensory Perception. 4(1-2), 42-54
[Journal article]Authored by: Hort, J.Read Online:
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Eldeghaidy, S., Marciani, L., McGlone, F., Hollowood, T., Hort, J., Head, K., . . . Francis, ST. (2011). The cortical response to the oral perception of fat emulsions and the effect of taster status.
Journal of Neurophysiology. 105(5), 2572-2581
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Carvalho-da-Silva, AM., Van Damme, I., Wolf, B., & Hort, J. (2011). Characterisation of chocolate eating behaviour.
Physiology and Behavior. 104(5), 929-933
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Morris, C., Labarre, C., Koliandris, AL., Hewson, L., Wolf, B., Taylor, AJ., . . . Hort, J. (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl.
Food Quality and Preference. 21(5), 489-494
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Koliandris, AL., Morris, C., Hewson, L., Hort, J., Taylor, AJ., & Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions.
Food Hydrocolloids. 24(8), 792-799
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Burseg, K., Linforth, RST., Hort, J., & Taylor, AJ. (2009). Flavor perception in biscuits; Correlating sensory properties with composition, aroma release, and texture.
Chemosensory Perception. 2(2), 70-78
[Journal article]Authored by: Hort, J.Read Online:
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Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2009). Gustatory, olfactory and trigeminal interactions in a model carbonated beverage.
Chemosensory Perception. 2(2), 94-107
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Morris, C., Koliandris, AL., Wolf, B., Hort, J., & Taylor, AJ. (2009). Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception over Short Time Intervals.
Chemosensory Perception. 2(1), 1-8
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., Redureau, S., Hollowood, T., Marciani, L., Eldeghaidy, S., Head, K., . . . Taylor, AJ. (2008). The Effect of Body Position on Flavor Release and Perception: Implications for fMRI Studies.
Chemosensory Perception. 1(4), 253-257
[Journal article]Authored by: Hort, J.Read Online:
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Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2008). Taste-aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type.
Food Quality and Preference. 19(3), 323-334
[Journal article]Authored by: Hort, J.Read Online:
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Hollowood, T., Bayarri, S., Marciani, L., Busch, J., Francis, S., Spiller, R., . . . Hort, J. (2008). Modelling sweetness and texture perception in model emulsion systems.
European Food Research and Technology. 227(2), 537-545
[Journal article]Authored by: Hort, J.Read Online:
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Wright, J., Wulfert, F., Hort, J., & Taylor, AJ. (2007). Effect of preparation conditions on release of selected volatiles in tea headspace.
Journal of Agricultural and Food Chemistry. 55(4), 1445-1453
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Blissett, A., Prinz, JF., Wulfert, F., Taylor, AJ., & Hort, J. (2007). Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement.
Journal of Oral Rehabilitation. 34(8), 572-582
[Journal article]Authored by: Hort, J.Read Online:
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Petit, CEF., Hollowood, TA., Wulfert, F., & Hort, J. (2007). Colour-coolant-aroma interactions and the impact of congruency and exposure on flavour perception.
Food Quality and Preference. 18(6), 880-889
[Journal article]Authored by: Hort, J.Read Online:
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Do, TAL., Hargreaves, JM., Wolf, B., Hort, J., & Mitchell, JR. (2007). Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.
Journal of Food Science. 72(9)
[Journal article]Authored by: Hort, J.Read Online:
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Bayarri, S., Smith, T., Hollowood, T., & Hort, J. (2007). The role of rheological behaviour in flavour perception in model oil/water emulsions.
European Food Research and Technology. 226(1-2), 161-168
[Journal article]Authored by: Hort, J.Read Online:
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Blissett, A., Hort, J., & Taylor, AJ. (2006). Influence of chewing and swallowing behavior on volatile release in two confectionery systems.
Journal of Texture Studies. 37(5), 476-496
[Journal article]Authored by: Hort, J.Read Online:
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Ferry, AL., Hort, J., Mitchell, JR., Cook, DJ., Lagarrigue, S., & Valles Pamies, B. (2006). Viscosity and flavour perception: Why is starch different from hydrocolloids?.
Food Hydrocolloids. 20(6), 855-862
[Journal article]Authored by: Hort, J.Read Online:
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Shojaei, ZA., Linforth, RST., Hort, J., Hollowood, T., & Taylor, AJ. (2006). Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- And regular-fat milks.
International Journal of Food Science and Technology. 41(10), 1192-1196
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Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, PA. (2006). Improved methods for fMRI studies of combined taste and aroma stimuli.
Journal of Neuroscience Methods. 158(2), 186-194
[Journal article]Authored by: Hort, J.Read Online:
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Pfeiffer, JC., Hort, J., Hollowood, TA., & Taylor, AJ. (2006). Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions.
Perception and Psychophysics. 68(2), 216-227
[Journal article]Authored by: Hort, J.Read Online:
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Ferry, ALS., Mitchell, JR., Hort, J., Hill, SE., Taylor, AJ., Lagarrigue, S., . . . Vallès-Pàmies, B. (2006). In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods.
Journal of Agricultural and Food Chemistry. 54(23), 8869-8873
[Journal article]Authored by: Hort, J.Read Online:
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Bayarri, S., Taylor, AJ., & Hort, J. (2006). The role of fat in flavor perception: Effect of partition and viscosity in model emulsions.
Journal of Agricultural and Food Chemistry. 54(23), 8862-8868
[Journal article]Authored by: Hort, J.Read Online:
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Martin, FL., Parker, A., Hort, J., Hollowood, TA., & Taylor, AJ. (2005). Using vane geometry for measuring the texture of stirred yogurt.
Journal of Texture Studies. 36(4), 421-438
[Journal article]Authored by: Hort, J.Read Online:
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Pfeiffer, JC., Hollowood, TA., Hort, J., & Taylor, AJ. (2005). Temporal synchrony and integration of sub-threshold taste and smell signals.
Chemical Senses. 30(7), 539-545
[Journal article]Authored by: Hort, J.Read Online:
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Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Pamies, BV. (2004). Effect of amylase activity on starch paste viscosity and its implications for flavor perception.
Journal of Texture Studies. 35(5), 511-524
[Journal article]Authored by: Hort, J.Read Online:
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Kant, A., Linforth, RST., Hort, J., & Taylor, AJ. (2004). Effect of β-Cyclodextrin on Aroma Release and Flavor Perception.
Journal of Agricultural and Food Chemistry. 52(7), 2028-2035
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., & Hollowood, TA. (2004). Controlled continuous flow delivery system for investigating taste-aroma interactions.
Journal of Agricultural and Food Chemistry. 52(15), 4834-4843
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., & Le Grys, G. (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening.
International Dairy Journal. 11(4-7), 475-481
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., & Le Grys, G. (2000). Rheological models of cheddar cheese texture and their application to maturation.
Journal of Texture Studies. 31(1), 1-24
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., Grys, G., & Woodman, J. (1997). The relationships between the chemical, rheological and textural properties of cheddar cheese.
Lait. 77(5), 587-600
[Journal article]Authored by: Hort, J.Read Online:
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Hort, J., Le Grys, G., & Woodman, J. (1997). Changes in the perceived textural properties of cheddar cheese during maturation.
Journal of Sensory Studies. 12(4), 255-266
[Journal article]Authored by: Hort, J.Read Online:
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Conference
Poggesi, S., Stickel, L., G. Grunert, K., Lähteenmäki, L., & Hort, J. (2024, February). Examining Emotional Responses to dairy and plant-based alternative yoghurt in Virtual Environments: The Influence of Health-Related Information on Consumer Choices. Presented at
18th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Hort, J., Poggesi, S.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Dupas de Matos, A., Maggs, R., & Hort, J. (2023).
Exploring consumer and producer views towards verjuice: a non-alcoholic product made from thinned grapes. Poster session presented at the meeting of NZWC Scientific Research Conference
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Dupas de Matos, A., Maggs, R., & Hort, J. (2023).
Exploring sustainable opportunities for the wine industry: consumer response to verjuice, a non-fermented product made from waste thinned grapes. Poster session presented at the meeting of 15th Pangborn Sensory Science Symposium. Nantes
[Conference Poster]Authored by: Hort, J., Maggs, R.
Dupas De Matos, A., Maggs, R., & Hort, J.Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Dupas de Matos, A., Maggs, R., & Hort, J. (2023, February). Comparing consumer and winegrower views towards verjuice: a grape-based product made from a viticultural waste material. Presented at
17th NZOZ Sensory Symposium 2023
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
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Dupas de Matos, A., Maggs, R., & Hort, J. (2022).
Exploring consumer and wine expert views towards verjuice: a grape-based product made from a viticultural waste. Poster session presented at the meeting of Eurosense: 10th European Conference on Sensory and Consumer Research. Finland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
![MRO icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/mro.gif)
Wright, S., Giezenaar, C., Hort, J., & Foster, M. (2022, May). Factors influencing Māori businesses participation in the plant-based foods value chain in Aotearoa, New Zealand. Presented at
Consumer Dimensions of Future Foods. Online New Zealand.
[Conference Oral Presentation]Authored by: Hort, J.
Giezenaar, C., & Hort, J. (2022, May). Perceptions of cultivated meat in flexitarians resident in Aotearoa. Presented at
Consumer Dimensions fo Future Foods. Online (New Zealand).
[Conference Oral Presentation]Authored by: Hort, J.
Dupas de Matos, A., Hay, C., low, J., jing, F., lu, D., day, L., . . . Hort, J. (2021, July). Are recent immigrant product preferences representative of consumer markets back in their home country?. Presented at
NZIFST: The New Zealand Institute of Food Science and Technology
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, July). Are recent immigrants’ product preferences representative of consumer markets back in their home country?. Presented at
NZIFST Annual Conference
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021).
Recent immigrants as a sustainable alternative in early stage product testing for overseas markets. Poster session presented at the meeting of 14th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Dupas de Matos, A., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, February). Acculturation to sensory preferences of Chinese immigrants in New Zealand for drinkable yogurt. Presented at
15th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Sofkova-Bobcheva, S., Symonds, V., Harris, S., Popovich, D., Hort, J., Kawana-Brown, E., . . . James, D. (2021, July). New Zealand Juniper studies. Presented at
Plant Science Central 2021. Massey university , Palmerston North.
[Conference Oral Presentation]Authored by: Hort, J., Sofkova-Bobcheva, S., Symonds, V.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Hay, C., Feng, J., Day, L., Di, L., Low, J., Dupas de Matos, A., . . . Hort, J. (2020).
Cross-cultural preferences in drinkable yoghurt of Chinese and New Zealand European consumers. Poster session presented at the meeting of Eurosense 2020. Online
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Feng, J., Low, J., Hort, J., Li, D., & Di, L. (2020, February). Qualitative analysis of key themes influencing consumer sensory preference of drinkable yoghurts. Presented at
2020 NZOZ SENSORY AND CONSUMER SCIENCE SYMPOSIUM
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y., Hay, C., & Ogilvie, J. (2019).
Consumer sensory perception of fermented dairy products: Insights from Focus Groups in China. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium. Edinburgh, Scotland
[Conference Poster]Authored by: Hort, J.
Low, Y., & Ogilvie, J. (2019, July). Comparative study on the role of mixed reality on affective drivers of tea break snacks - considering emotion. Presented at
13th Pangborn Sensory Science Symposium. Edinburgh, Scotland.
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y., Hay, C., & Ogilvie, J. (2019).
Consumer Sensory Perception of Fermented Dairy Products: Insights from Focus Groups in China. Poster session presented at the meeting of NZIFST Conference. Christchurch
[Conference Poster]Authored by: Hort, J.
Low, Y., & Ogilvie, J. (2019, July). Comparative study on the role of immersive context on affective drivers of tea break snack choices using the Microsoft Hololens Technology. Presented at
NZIFST Conference 2019. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y. (2019, July). Cultural differences in perception. Presented at
NZIFST Conference 2019. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Hort, J.
Onguta, E., Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L., & Morgenstern, M. (2018, July). Impact of beef protein structure on digestibility and sensory experience. Presented at
Annual Riddet Institute Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L.
Delime, P., Desforges, N., & Hort, J. (2015). Sensory omission studies: Application of a novel research method to commercial environment. In AJ. Taylor, & DS. Mottram (Eds.)
Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 291 - 296). Leicestershire, UK
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hort, J. (2015). Multimodal flavour perception:understanding interactions- recent advances.. In AJ. Taylor, & DS. Mottram (Eds.)
Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 263 - 270). Leicestershire, UK: XIV Weurman Research Symposium 2014
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Delime, P., Chu, K., Desforges, N., & Hort, J. (2015). Flavour stability- Meeting the challenge of sensory testing. In AJ. Taylor, & D. Mottram (Eds.)
Proceedings of the XIV Weurman Research Symposium. UK: XIV Weurman Research symposium
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Michell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B. (2008). Mixing hydrocolloids and water:polymers versus particles.
Gums and Stabilisers for the Food Industry14. : Gums and Stabilisers for the Food Industry
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Mitchell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B.Mixing hydrocolloids and water: Polymers verses particles.
Gums and Stabilisers for the Food Industry 14. (pp. 29 - 39).
[Conference]Authored by: Hort, J.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Mitchell, J., Ferry, AL., Hort, J., & Hill, SE. (2007). Starch changes during processing: Effect on perception.
Proceedings XIV International Starch Convention. (pp. 201 - 209). : XIV International Starch Convention
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Taylor, AJ., Linforth, RST., & Hort, J.AGFD 133-Delivering flavor: From the molecular to the sensory level.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. 30 - 30). 0065-7727.
[Conference]Authored by: Hort, J.
Taylor, AJ., Edwards-Stuart, R., Blumenthal, H., Young, C., & Hort, J.AGFD 21-Modified celluloses in the restaurant.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. 49 - 49). 0065-7727.
[Conference]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Valles-Pamies, B. (2006). Effect of viscosity and solution structure on flavour perception in starch pastes.
Gums and Stabilisers for the Food Industry 13. (pp. 457 - 464).
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Marciani, L., Pfeiffer, J., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, P. (2005). Towards fMRI of physiological taste and aroma perception.
Proceedings of the 13th ISMRM. (pp. 572 - 572). : ISMRM
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hollowood, T., Chang, KM., Hort, J., Langridge, JP., Fearn, T., & Taylor, AJ. (2005). Temporal flavour perception in vivo.. In T. Hofmann, M. Rothe, & P. Schieberle (Eds.)
State of the Art in flavour chemistry and biology. (pp. 160 - 168). Germany: Wartburg Symposium on Flavour Chemistry and Biology
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Burseg, KMM., Hollowood, TA., Hort, J., Farhat, IA., & Taylor, A.Flavor perception of biscuits and baked goods: Biscuit composition, sweetness perception and texture.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U78 - U78). 0065-7727.
[Conference]Authored by: Hort, J.
Taylor, AJ., & Hort, J.Measuring proximal stimuli involved in flavour perception..
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U70 - U70). 0065-7727.
[Conference]Authored by: Hort, J.
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