Our lab’s research program centers on four main topics.
Publications:
Yoshino, A., Pellegrino, R., Luckett, C.R., & Hummel, T. (2021). Validation study of a novel approach for assessment of retronasal olfactory function with combination of odor thresholds and identification. Eur Arch Otorhinolaryngol . https://doi.org/10.1007/s00405-021-06687-8
Luckett, C. R., Burns, S., & Jenkinson, L. (2020). Estimates of Relative Acceptability from Paired Preference Tests. Journal of Sensory Studies, doi.org:10.1111/joss.12593.
Luckett, C. R., Pellegrino, R., Heatherly, M., Alfaro Martinez, K., Dein, M., Munafo, J.P. (2020) Discrimination of Complex Odor Mixtures: A Study Using Wine Aroma Models. Chemical Senses, 10.1093/chemse/bjaa079.
Oleszkiewicz, A., Alizadeh, R., Altundag, A., Chen, B., Corrai, A., Fanari, R., Hughes, J. L., Gupta, N., Habel, R., Hudson, R.,… & Luckett, C. R., Pellegrino, R., Hummel, T. (2020). Global study of variability in olfactory sensitivity. Behavioral Neuroscience, 13:5: 394–406.
Pellegrino, R, Hummel, T., Emrich, R., Chandra, R., Turner, J. H., Trone, T., Dormindy, C., & Luckett, C. R. (2020). Cultural Determinants of Food Attitudes in Anosmic Patients. Appetite, doi: 10.1016/j.appet.2019.104563.
Pellegrino, R. & Luckett, C. R. (2020). Aversive textures and their role in food rejection. Journal of Texture Studies, doi: doi.org/10.1111/jtxs.12543
Pellegrino, R., Atchley, A., Ali, S., Shingleton, J., and Luckett, C. R. (2020). Retronasal Habituation: Characterization and Impact on Flavor Perception using Time-Intensity. Chemosensory Perception. 13: 1–10.
Wickramasinghe, P. C., Murray, A. F., Sahoo, M. R., Dein, M., Luckett, C. R., Dia, V. P., & Munafo, J. P. (2020). The effects of processing on Garcinia xanthochymus fruit beverage. Journal of Food Measurement and Characterization, 14(1), 55-68.
Heatherly, M., Dein, M., Munafo, J. P., & Luckett, C. R. (2019). Crossmodal Correspondence Between Color, Shapes, and Wine Odors. Food Quality and Preference, 71: 395-405.
Lopez, J., Kerley, T., Jenkinson, L., Luckett, C. R., Munafo, J. P. (2019). Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception. Journal of Agricultural and Food Chemistry. 67: 11444-11453.
Pellegrino, R. & Luckett, C. R. (2019). The Effect of Odor and Color on Chemical Cooling. Food Quality and Preference, 75: 118-123.
Pellegrino, R., Jones, J., Shupe, G. E., & Luckett, C. R. (2019). Sensitivity to Viscosity Changes and Subsequent Estimates of Satiety across Different Senses. Appetite, 133: 101-106.
Pellegrino, R., Cheon, B., Forde, C., Oleszkiewicz, A., Pieniak, M., Luckett, C. R. (2019). The Contribution of Texture Contrasts and Combinations to Food Acceptance Across Cultures. Journal of Texture Studies, doi: 10.1111/jtxs.12494.
Pellegrino, R., Wheeler, J., Sams, C., & Luckett, C. R. (2019). Storage Time and Temperature on the Sensory Properties Broccoli. Foods: 8, 162.
Shupe, G. E., Wilson, A., & Luckett, C. R. (2019). The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior. Journal of Texture Studies: 50, 285-294.
Tomaszewski, M., Dein, M., Novy, A., Hartman, T. G., Steinhaus, M., Luckett, C. R., & Munafo, J. P. (2019). Quantitation and Seasonal Variation of Key Odorants in Propolis. Journal of Agricultural and Food Chemistry, 67: 1495–1503.
Burns, S. L., Penfield, M. P., Saxton, A. M., & Luckett, C. R. (2018). Comparison of Triangle and Tetrad Discrimination Methodology in an Applied Manner. Food Quality and Preference, 68: 105-112.
Shupe, G. E., Resmondo, Z. N., & Luckett, C. R. (2018). Characterization of Oral Tactile Sensitivity and Mastication Performance Across Adulthood. Journal of Texture Studies, 49: 560-568.
Luckett, C. R. & Seo, H. S. (2017) The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception. Chemosensory Perception, 10: 13-22.
