NG, M, LAWLOR, JB, CHANDRA, S, CHAYA, C, HEWSON, L and HORT, J, 2012. A comparison of conventional sensory profiling and Temporal Dominance of Sensations
methodologies using commercial blackcurrant squashes Food Quality and Preference. 25, 121-134 CARVALHO-DA-SILVA, AM, VAN DAMME, I, WOLF, B and HORT, J, 2011. Characterisation Of Chocolate Eating Behaviour Physiology & Behavior. 104(5), 929-933 CLARK, R, LINFORTH, R, BEALIN-KELLY, F and 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
KOLIANDRIS, AL, MICHON, C, MORRIS, C, HEWSON, L, HORT, J, TAYLOR, AJ and WOLF, B, 2011. Enhancement Of Saltiness Perception In Hyperosmotic Solutions Chemosensory Perception. 4(1-2), 9-15 CLARK, RA, HEWSON, L, BEALIN-KELLY, F and HORT, J, 2011. The Interactions Of Co2, Ethanol, Hop Acids And Sweetener On Flavour Perception In A Model Beer Chemosensory Perception. 4(1-2), 42-54 ELDEGHAIDY, S, MARCIANI, L, MCGLONE, F, HOLLOWOOD, T, HORT, J, HEAD, K, TAYLOR, AJ, BUSCH, J, SPILLER, RC, GOWLAND, PA and 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 KOLIANDRIS, AL, RONDEAU, E, HEWSON, L, HORT, J, TAYLOR, AJ, COOPER-WHITE, J and WOLF, B, 2011. Food Grade Boger Fluids For Sensory Studies Applied Rheology. 21(1), - ELDEGHAIDY, S, MARCIANI, L, PFEIFFER, J, HORT, J, HEAD, K, TAYLOR, AJ, BUSCH, J, SPILLER, R, GOWLAND, PA and FRANCIS, S, 2011. Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies Chemosensory Perception. KOLIANDRIS, AL, MORRIS, C, HEWSON, L, HORT, J, TAYLOR, AJ and WOLF, B, 2010. Correlation Between Saltiness Perception And Shear Flow Behaviour For Viscous Solutions Food Hydrocolloids. 24(8), 792-799 MORRIS, C, LABARRE, C, KOLIANDRIS, AL, HEWSON, L, WOLF, B, TAYLOR, AJ and 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 BURSEG, K, LINFORTH, RST, HORT, J and TAYLOR, AJ, 2009. Flavor Perception In Biscuits; Correlating Sensory Properties With Composition, Aroma Release, And Texture Chemosensory Perception. 2(2), 70-78 HEWSON, L, HOLLOWOOD, T, CHANDRA, S and HORT, J, 2009. Gustatory, Olfactory And Trigeminal Interactions In A Model Carbonated Beverage Chemosensory Perception. 2(2), 94-107 MORRIS, C, KOLIANDRIS, AL, WOLF, B, HORT, J and TAYLOR, A, 2009. Effect Of Pulsed Or Continuous Delivery Of Salt On Sensory Perception Over Short Time Intervals Chemosensory Perception. 2(1), 1-8 KEMP, SE, HOLLOWOOD, T and HORT, J, 2009. Sensory Evaluation: A Practical Handbook Chichester, U.K..
HOLLOWOOD, T., BAYARRI, S., MARCIANI, L., BUSCH, J., FRANCIS, S., SPILLER, R., TAYLOR, A. and HORT, J., 2008. Modelling sweetness and texture perception in model emulsion systems European Food Research and Technology. 227, 537-545 HORT, J, REDUREAU, S, HOLLOWOOD, T, MARCIANI, L, ELDEGHAIDY, S, HEAD, K, BUSCH, J, SPILLER, RC, FRANCIS, S, GOWLAND, PA and TAYLOR, AJ, 2008. The Effect Of Body Position On Flavor Release And Perception: Implications For Fmri Studies Chemosensory Perception. 1(4), 253-257 PETIT, C.E.F., HOLLOWOOD, T.A., WULFERT, F. and 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 BLISSETT, A., PRINZ, J. F., WULFERT, F., TAYLOR, A. J. and HORT, J., 2007. Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement JOURNAL OF ORAL REHABILITATION. VOL 34(NUMBER 8), 572-582 FERRY, A. L., HORT, J., MITCHELL, J. R., LAGARRIGUE, S. and VALLES-PAMIES, B., 2007. Effect of viscosity and solution structure on flavour perception in starch pastes SPECIAL PUBLICATION- ROYAL SOCIETY OF CHEMISTRY. VOL 303, 457-466
DO, T-A. L., HARGREAVES, J., WOLF, B, HORT, J and MITCHELL, J.R., 2007. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Journal of Food Science. BAYARRI, S, SMITH T, HOLLOWOOD TA AND HORT J., 2007. The Role of Rheological Behaviour in Flavor Perception in Model Oil/Water Emulsions. European Food Research and Technology. TAYLOR, AJ and HORT, J, eds., 2007. Modifying Flavour In Food Cambridge.
HORT, J and COOK, DJ, 2007. Formulating low fat food:the chllenge of retaining flavour quality. In: TAYLOR, AJ and HORT, J, eds., Modifying Flavour in Food Woodhead.
MARCIANI, L., PFEIFFER, J.C., HORT, J., HEAD, K., BUSH, D., TAYLOR, A.J., SPILLER, R.C., FRANCIS, S. and GOWLAND, P.A., 2006. Improved methods for fMRI studies of combined taste and aroma stimuli. Journal of Neuroscience Methods. 158(2), 186-94 HILL, S., MITCHELL, J., HORT, J. and FERRY, A.-L., 2006. Structure, rheology and organoleptic properties of starch pastes - new developments GETREIDETECHNOLOGIE. JAHR 60(HEFT 4), 239-241
PFEIFFER, J.C., HORT, J., HOLLOWOOD, T.A. and TAYLOR, A.J., 2006. Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions Perception & Psychophysics. 68(2), 216-227 BLISSETT, A., HORT, J. and TAYLOR, A. J., 2006. INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMS Journal of Texture Studies. VOL 37(NUMBER 5), 476-496 BAYARRI, S., TAYLOR, A. J. and HORT, J., 2006. The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL 54(NUMB 23), 8862-8868 SHOJAEI, Z. A., LINFORTH, R. S., HORT, J., HOLLOWOOD, T. and TAYLOR, A. J., 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. VOL 41(NUMBER 10), 1192-1196 FERRY, ALS, MITCHELL, JR, HORT, J, HILL, SE, TAYLOR, AJ, LAGARRIGUE, S and VALLES-PAMIES, 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 MARTIN, F. L., PARKER, A., HORT, J., HOLLOWOOD, T. A. and TAYLOR, A. J., 2005. USING VANE GEOMETRY FOR MEASURING THE TEXTURE OF STIRRED YOGURT Journal of Texture Studies. VOL 36(NUMBER 4), 421-438 PFEIFFER, J. C., HOLLOWOOD, T. A., HORT, J. and TAYLOR, A. J., 2005. Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals Chemical Senses. VOL 30(NUMBER 7), 539-545 KANT, A., LINFORTH, R. S. T., HORT, J. and TAYLOR, A. J., 2004. Effect of beta-Cyclodextrin on Aroma Release and Flavor Perception Journal of Agricultural and Food Chemistry. VOL 52(PART 7), 2028-2035 HORT, J. and HOLLOWOOD, T. A., 2004. Controlled continuous flow delivery system for investigating taste-aroma interactions Journal of Agricultural and Food Chemistry. 52(15), 4834-4843 FERRY, S., HORT, S., MITCHELL, J.R., LAGARRIGUE, J. and VALLES-PAMIES, B., 2004. Effect of amylase activity on starch paste viscosity and its implications for flavor perception Journal of Texture Studies. 35, 511-524
TAYLOR, A.J., HORT, J., TAYLOR, A.J. and ROBERTS, D.D., 2004. Measuring proximal stimuli involved in flavour perception. In: Flavor perception 1
HORT, J. and LE GRYS, G., 2000. Rheological Models of Cheddar Cheese Texture and Their Application to Maturation Journal of Texture Studies. VOL 31(PART 1), 1-24 HORT, J., LE GRYS, G. and WOODMAN, J., 1997. Changes in the Perceived Textural Properties of Cheddar Cheese During Maturation JOURNAL OF SENSORY STUDIES. VOL 12(NUMBER 4), 255-266 HORT, J., LE GRYS, G. and WOODMAN, J., 1996. Objective sensory measurement of consumer perceptions of the textural properties of Cheddar cheese - an aid to classification and marketing HOME ECONOMIST. VOL 15(NUMBER 2), 11-14
HORT, J., 1995. The relationships between the texture, physical and chemical properties of Cheddar Cheese - developing a methodology Food Science and Technology Today. VOL 10(NUMBER 2), 94-98