Research Topics
| Russell S J KeastSummaryAffiliation: Deakin University Country: Australia Publications
| Collaborators
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Detail Information
Publications
Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthalLisa Lucas
School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition, Deakin University, Burwood, Victoria, Australia
Curr Pharm Des 17:754-68. 2011....
Functionality of Fatty Acid chemoreception: a potential factor in the development of obesity?Lisa Newman
Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
Nutrients 5:1287-300. 2013....- A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compoundsRussell S J Keast
School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
Chem Senses 32:245-53. 2007..05), a significant negative correlation for QHCl (r=-0.33 to -0.4, P<0.05), and no correlation for caffeine. The results suggest a complex relationship between chemical concentration, detection threshold, and suprathreshold intensity... - Caffeine as a flavor additive in soft-drinksRussell S J Keast
School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
Appetite 49:255-9. 2007..001), but all subjects failed to distinguish between caffeinated and non-caffeinated cola beverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink... - The influence of caffeine on energy content of sugar-sweetened beverages: 'the caffeine-calorie effect'R S J Keast
School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
Eur J Clin Nutr 65:1338-44. 2011..The objective of this study is to assess if removal of caffeine from SSBs allows co-removal of sucrose (energy) without affecting flavour of SSBs, and if removal of caffeine could potentially affect population weight gain... - The association between perceived sweetness intensity and dietary intake in young adultsSara Cicerale
Centre for Physical Activity and Nutrition, Deakin University, Australia
J Food Sci 77:H31-5. 2012..05), and potassium (r = 0.2, P < 0.0) intake and perceived sweetness intensity. Overall, perceived sweetness intensity does not appear to play a role in food behaviors relating to sugar consumption and dietary intake in adults... - Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oilSara Cicerale
School of Exercise and Nutrition Sciences, Institute of Biotechnology BioDeakin, Deakin University, Burwood, Victoria 3125, Australia
J Agric Food Chem 57:1326-30. 2009..Alternatively, the difference in the concentration and biological activity of oleocanthal after heat treatment could be a result of an oleocanthal antagonist forming, decreasing or masking the biological activity of oleocanthal... - Oral sensitivity to oleic acid is associated with fat intake and body mass indexJessica E Stewart
Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood VIC 3125, Australia
Clin Nutr 30:838-44. 2011..This study aimed to extend observations surrounding fatty acid taste, specifically the types of foods consumed and dietary behaviours that may be associated with fatty acid taste sensitivity... - Fatty acid detection during food consumption and digestion: Associations with ingestive behavior and obesityJessica E Stewart
Centre for Physical Activity and Nutrition Research, Sensory Science Group, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
Prog Lipid Res 50:225-33. 2011..This review will summarize the available evidence relating to the oral and GI regulation of fat intake and how chemoreception at both locations is associated with digestive behavior, satiety and weight regulation... - Chemistry and health of olive oil phenolicsSara Cicerale
School of Exercise and Nutrition Sciences, Deakin University, Victoria, Australia
Crit Rev Food Sci Nutr 49:218-36. 2009.... - Oral sensitivity to fatty acids, food consumption and BMI in human subjectsJessica E Stewart
School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
Br J Nutr 104:145-52. 2010..4, P < 0.05). These data suggest that oral fatty acid hypersensitivity is associated with lower energy and fat intakes and BMI, and it may serve as a factor that influences fat consumption in human subjects... 
Reducing sodium in foods: the effect on flavorDjin Gie Liem
School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Sensory Science Group, Deakin University, Melbourne 3125, Vic, Australia
Nutrients 3:694-711. 2011..e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability...- Impact of living arrangements and nationality on food habits and nutrient intakes in young adultsLynnette J Riddell
School of Exercise and Nutrition Sciences, Deakin University, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Appetite 56:726-31. 2011..Future interventions need to address the disconnect between nutrition knowledge and behaviour, irrespective of living arrangements and need to be appropriate for a range of nationalities... - Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oilsSara Cicerale
School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
Chem Senses 34:333-9. 2009..The unusual spatial localization and independence of acid (CO(2)) sensations suggest that distinct nociceptors for oleocanthal are located in the oropharyngeal region of the oral cavity... - The influence of sodium on liking and consumption of salty foodLisa Lucas
School of Exercise and Nutrition Sciences, Sensory Science Group, Deakin Univ, Burwood, Vic, Australia
J Food Sci 76:S72-6. 2011..In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food... - Oral zinc sulfate solutions inhibit sweet taste perceptionRussell S J Keast
Monell Chemical Senses Center, Philadelphia, PA 19104, USA
Chem Senses 29:513-21. 2004..We hypothesize that this set of compounds either accesses a single receptor or multiple receptors that are inhibited equally by zinc sulfate at each concentration... - The influence of sodium salts on binary mixtures of bitter-tasting compoundsRussell S J Keast
Monell Chemical Senses Center, Philadelphia, PA 19104, USA
Chem Senses 29:431-9. 2004..This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly... - Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modificationRussell S J Keast
Food Science, RMIT University, Cnr Russell and Victoria St, Melbourne, Victoria 3001, Australia
Pharm Res 22:1970-7. 2005..Yet, zinc sulfate does not inhibit the sweetener Na-cyclamate. Thus, we determined whether a mixture of zinc sulfate and Na-cyclamate would be a particularly effective combination for bitterness inhibition (Zn) and masking (cyclamate)... - A psychophysical investigation of binary bitter-compound interactionsRussell S J Keast
Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, USA
Chem Senses 28:301-13. 2003..In general, the perceived bitterness of these binary bitter-compound mixtures was an additive function of the total bitter-inducing stimuli in the mouth... - Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of saltsRussell S J Keast
Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104, USA
Pharm Res 19:1019-26. 2002..The purpose of this study was to examine the influence of a variety of cations and anions on the bitterness of selected oral pharmaceuticals and bitter taste stimuli: pseudoephedrine, ranitidine, acetaminophen, quinine, and urea... - Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: further support for shared peripheral physiologyRussell S J Keast
Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, USA
Chem Senses 27:123-31. 2002....