| Listening to music can influence hedonic and sensory perceptions of gelati K Kantono, N Hamid, D Shepherd, MJY Yoo, G Grazioli, BT Carr Appetite 100, 244-255, 2016 | 108 | 2016 |
| Emotional and electrophysiological measures correlate to flavour perception in the presence of music K Kantono, N Hamid, D Shepherd, YHT Lin, S Skiredj, BT Carr Physiology & Behavior 199, 154-164, 2019 | 94 | 2019 |
| Effects of meat addition on pasta structure, nutrition and in vitro digestibility T Liu, N Hamid, K Kantono, L Pereira, MM Farouk, SO Knowles Food Chemistry 213, 108-114, 2016 | 82 | 2016 |
| Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats Q Ma, N Hamid, I Oey, K Kantono, F Faridnia, M Yoo, M Farouk Innovative Food Science & Emerging Technologies 37, 359-374, 2016 | 78 | 2016 |
| The effect of background music on food pleasantness ratings K Kantono, N Hamid, D Shepherd, MJY Yoo, BT Carr, G Grazioli Psychology of Music 44 (5), 1111-1125, 2016 | 72 | 2016 |
| Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing K Kantono, N Hamid, I Oey, S Wang, Y Xu, Q Ma, F Faridnia, M Farouk Food Research International 121, 1-11, 2019 | 71 | 2019 |
| Consumers' perception and purchase behaviour of meat in China K Kantono, N Hamid, Q Ma, D Chadha, I Oey Meat Science 179, 108548, 2021 | 59 | 2021 |
| Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments Y Xu, N Hamid, D Shepherd, K Kantono, C Spence Food Quality and Preference 77, 191-205, 2019 | 59 | 2019 |
| Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida J Balbas, N Hamid, T Liu, K Kantono, J Robertson, WL White, Q Ma, J Lu Food Chemistry 186, 168-175, 2015 | 51 | 2015 |
| Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures Y Xu, N Hamid, D Shepherd, K Kantono, S Reay, G Martinez, C Spence Food Research International 125, 108564, 2019 | 44 | 2019 |
| The effect of music on gelato perception in different eating contexts K Kantono, N Hamid, D Shepherd, YHT Lin, C Brard, G Grazioli, BT Carr Food Research International 113, 43-56, 2018 | 44 | 2018 |
| Development of a probiotic beverage using breadfruit flour as a substrate Y Gao, N Hamid, N Gutierrez-Maddox, K Kantono, E Kitundu Foods 8 (6), 214, 2019 | 41 | 2019 |
| Environmental sounds influence the multisensory perception of chocolate gelati YHT Lin, N Hamid, D Shepherd, K Kantono, C Spence Foods 8 (4), 124, 2019 | 41 | 2019 |
| Psychoeducation Improved Illness Perception and Expressed Emotion of Family Caregivers of Patients with Schizophrenia W Budiono, K Kantono, FC Kristianto, C Avanti, F Herawati International Journal of Environmental Research and Public Health 18 (14), 7522, 2021 | 38 | 2021 |
| Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments Q Luo, N Hamid, I Oey, SY Leong, K Kantono, A Alfaro, J Lu Lwt 115, 108438, 2019 | 36 | 2019 |
| Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter M Limbad, N Gutierrez Maddox, N Hamid, K Kantono Foods 9 (9), 1165, 2020 | 31 | 2020 |
| The influence of auditory and visual stimuli on the pleasantness of chocolate gelati K Kantono, N Hamid, D Shepherd, YHT Lin, S Yakuncheva, MJY Yoo, ... Food Quality and Preference 53, 9-18, 2016 | 31 | 2016 |
| How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices QJ Wang, T Niaura, K Kantono Food Quality and Preference 92, 104230, 2021 | 30 | 2021 |
| Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners D Chadha, N Hamid, K Kantono, M Marsan Journal of Food Science 87 (7), 3190-3206, 2022 | 29 | 2022 |
| Thermal, high pressure, and ultrasound inactivation of various fruit cultivars’ polyphenol oxidase: Kinetic inactivation models and estimation of treatment energy requirement NAF Zawawi, NAM Hazmi, MS How, K Kantono, FVM Silva, A Sulaiman Applied Sciences 12 (4), 1864, 2022 | 29 | 2022 |
Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of TechnologyZweryfikowany adres z aut.ac.nz