| Modifying Robusta coffee aroma by green bean chemical pre-treatment C Liu, Q Yang, R Linforth, ID Fisk, N Yang Food chemistry 272, 251-257, 2019 | 93 | 2019 |
| Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean C Liu, N Yang, Q Yang, C Ayed, R Linforth, ID Fisk Food chemistry 281, 8-17, 2019 | 83 | 2019 |
| Measuring consumer emotional response and acceptance to sustainable food products Q Yang, Y Shen, T Foster, J Hort Food Research International 131, 108992, 2020 | 82 | 2020 |
| Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer I Ramsey, C Ross, R Ford, I Fisk, Q Yang, J Gomez-Lopez, J Hort Food Quality and Preference 68, 292-303, 2018 | 71 | 2018 |
| Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis Q Yang, AM Williamson, A Hasted, J Hort Food Quality and Preference 83, 103928, 2020 | 51 | 2020 |
| The impact of PROP and thermal taster status on the emotional response to beer Q Yang, R Dorado, C Chaya, J Hort Food Quality and Preference 68, 420-430, 2018 | 46 | 2018 |
| Phenotypic variation in oronasal perception and the relative effects of PROP and thermal taster status Q Yang, T Hollowood, J Hort Food Quality and Preference 38, 83-91, 2014 | 43 | 2014 |
| Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage Q Yang, M Kraft, Y Shen, H MacFie, R Ford Food Quality and Preference 75, 133-144, 2019 | 40 | 2019 |
| “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives H Ford, J Gould, L Danner, SEP Bastian, Q Yang Appetite 190, 107025, 2023 | 39 | 2023 |
| Discrimination testing in sensory science: A practical handbook L Rogers Woodhead Publishing, 2017 | 37 | 2017 |
| Impact of capsaicin on aroma release and perception from flavoured solutions N Yang, Q Yang, J Chen, I Fisk LWT 138, 110613, 2021 | 33 | 2021 |
| The state of water and fat during the maturation of Cheddar cheese Y Chen, W MacNaughtan, P Jones, Q Yang, T Foster Food chemistry 303, 125390, 2020 | 33 | 2020 |
| Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics I Ramsey, V Dinu, R Linforth, GE Yakubov, SE Harding, Q Yang, R Ford, ... Scientific Reports 10 (1), 20855, 2020 | 26 | 2020 |
| Paired comparison/directional difference test/2-alternative forced choice (2-AFC) test, simple difference test/same-different test Q Yang, ML Ng Discrimination testing in sensory science, 109-134, 2017 | 26 | 2017 |
| Rare sugars: Metabolic impacts and mechanisms of action: A scoping review A Smith, A Avery, R Ford, Q Yang, A Goux, I Mukherjee, DCA Neville, ... British Journal of Nutrition 128 (3), 389-406, 2022 | 25 | 2022 |
| Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking I Ramsey, Q Yang, I Fisk, R Ford Food chemistry: X 9, 100114, 2021 | 19 | 2021 |
| Improving simulated consumption context with virtual Reality: A focus on participant experience Q Yang, M Nijman, M Flintham, P Tennent, C Hidrio, R Ford Food Quality and Preference 98, 104531, 2022 | 16 | 2022 |
| Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions K Su, D Festring, C Ayed, Q Yang, CJ Sturrock, R Linforth, T Foster, I Fisk Food Chemistry 354, 129579, 2021 | 15 | 2021 |
| Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK H Ford, Y Zhang, J Gould, L Danner, SEP Bastian, Q Yang Food Quality and Preference 118, 105208, 2024 | 14 | 2024 |
| Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept N Ivanova, Q Yang, SEP Bastian, KL Wilkinson, R Ford Food Quality and Preference 98, 104383, 2022 | 13 | 2022 |
