1. A preliminary investigation into differences in hops' aroma attributes. (1st November 2017) Authors: Barry, Susan; Muggah, Elizabeth M.; McSweeney, Matthew B.; Walker, Shane Journal: International journal of food science & technology Issue: Volume 53:Number 3(2018) Page Start: 804 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A preliminary investigation into participants' reactions to a sensory trial investigating a cannabis edible. Issue 1 (23rd November 2020) Authors: Faraone, Nicoletta; Hillier, Neil Kirk; McSweeney, Matthew B. Journal: Journal of sensory studies Issue: Volume 36:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. Issue 9 (14th August 2020) Authors: Hayward, Lydia; McSweeney, Matthew B. Journal: Journal of food science Issue: Volume 85:Issue 9(2020) Page Start: 2915 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities. Issue 5 (3rd August 2022) Authors: McDowell, Taylor K.; Lowe, Judith; McSweeney, Matthew B. Journal: Journal of texture studies Issue: Volume 53:Issue 5(2022) Page Start: 647 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer. (June 2022) Authors: Moss, Rachael; Barker, Sophie; McSweeney, Matthew B. Journal: Food quality and preference Issue: Volume 98(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. An investigation into consumer perception and attitudes towards plant-based alternatives to milk. (September 2022) Authors: Moss, Rachael; Barker, Sophie; Falkeisen, Anika; Gorman, Mackenzie; Knowles, Sophie; McSweeney, Matthew B. Journal: Food research international Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. An overview of wine consumers in Nova Scotia, Canada: A conjoint analysis study. (2nd January 2019) Authors: Jantzi, Heather A.; McSweeney, Matthew B. Journal: Journal of wine research Issue: Volume 30:Number 1(2019) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits. Issue 5 (29th March 2016) Authors: McSweeney, Matthew B.; Duizer, Lisa M.; Seetharaman, Koushik; Dan Ramdath, D. Journal: Journal of food science Issue: Volume 81:Issue 5(2016) Page Start: S1203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Beer and Racism: How Beer Became White, Why It Matters, and the Movements to Change It. (January 2022) Authors: McSweeney, Matthew B. Journal: Contemporary sociology Issue: Volume 51:Number 1(2022) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices. (September 2021) Authors: Barker, Sophie; Moss, Rachael; McSweeney, Matthew B. Journal: Food research international Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗