Research

 

 

Our lab’s research program centers on four main topics.

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Publications:

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. doi: 10.1021/acs.jafc.9b04153.

 

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., 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.

 

Wickramasinghe, P.C.K., Murray, A.F., Sahoo, M.R. Dein, M.,  Dia, V. P., Luckett, C. R.,  and Munafo, J. P. (2019). The effects of processing on Garcinia xanthochymus fruit beverage. Food Measure. doi: 10.1007/s11694-019-00267-5

 

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.

 

Pellegrino, R., Atchley, A., Ali, S., Shingleton, J., and Luckett, C.R. (2018). Retronasal Habituation: Characterization and Impact on Flavor Perception using Time-Intensity. Chemosensory Perception. doi: 10.1007/s12078-018-9254-x

 

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.

 

Luckett, C. R., Meullenet, J. F., & Seo, H. S. (2016). Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Quality and Preference, 51: 8-19.

 

Luckett, C. R. & Seo, H. S. (2015). Consumer attitudes towards texture and other food attributes. Journal of Texture Studies, 46: 47-57.

 

Luckett, C. R., Oswald, C. G., Wilson, M., Sullivan, L.B., Ferreira Floriano, G., Pinto de Carvalho Alves, M., Beerra de Holanda, H., Seo, H. S. (2015). Chronic Stress Decreases Liking and Satisfaction of Low-Calorie Food. Food Research International, 76: 277-282.

 

Pellegrino, R., Luckett, C. R., Shinn, S. E., Mayfield, S., Gude, K., Rhea, A., Seo, H. S. (2015). Effects of background sound on consumers’ sensory discriminatory ability among foods. Food Quality and Preference, 42: 71-78.

 

Luckett, C. R., Kuttappan, V. A., Johnson, L. G., Owens, C. M., Seo, H. S. (2014). Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat. Journal of Sensory Studies, 29: 171-181.

 

Seo, H. S., Lohse. F., Luckett, C. R., Hummel, T. (2013). Semantically congruent sounds enhance odor pleasantness. Chemical Senses, 39: 215-228.

 

Bunnell, K., Rich, A., Luckett, C. R., Wang, Y. J., Martin, B., Carrier, D. J. (2013). Plant maturity effects on the physicochemical properties and dilute acid hydrolysis of switchgrass (Panicum virgatum, L.) hemicelluloses. ACS Sustainable Chemical Engineering, 1: 649-654.

 

Luckett, C. R. & Wang, Y. J. (2012). Application of enzyme-treated corn starches in breakfast cereal coating. Journal of Food Science, 77: C901-C906.

 

Luckett, C. R. & Wang, Y. J. (2012). Effects of β-amylolysis on the resistant starch formation of debranched corn starches. Journal of Agricultural and Food Chemistry, 60: 4751-4757.

 

 Preprints awaiting peer review

 

Pellegrino, R., Hummel, T., Emrich, R., Chandra, R., Turner, J. H., Trone, T., Dormindy, C., & Luckett, C. R. (2019). Cultural Determinants of Food Attitudes in Anosmic Patients. doi: 10.31234/osf.io/p9ex4

 

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. doi: 10.20944/preprints201907.0091.v1.

 

Luckett, C. R., Burns, S., & Jenkinson, L. (2018). Construction of Numeric Hedonic Scores from Pairwise Comparisons. doi: 10.31234/osf.io/gvq97.