Matthew B. McSweeney
Acadia University(CA)
Publications by Year
Research Areas
Sensory Analysis and Statistical Methods, Biochemical Analysis and Sensing Techniques, Fermentation and Sensory Analysis, Olfactory and Sensory Function Studies, Wine Industry and Tourism
Most-Cited Works
- → An investigation into consumer perception and attitudes towards plant-based alternatives to milk(2022)122 cited
- → Consumer attitudes toward entomophagy before and after evaluating cricket ( Acheta domesticus )‐based protein powders(2020)118 cited
- → Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products(2019)96 cited
- → State of Polyphenols in the Drying Process of Fruits and Vegetables(2013)87 cited
- → A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture(2023)85 cited
- → Consumer perception and emotional responses to plant-based cheeses(2022)67 cited
- → Characterizing the properties of hybrid meat burgers made with pulses and chicken(2022)60 cited
- → Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)(2020)48 cited
- → Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum(2020)42 cited
- → Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine(2020)42 cited