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International Journal of Molecular Sciences|July 15, 2014
Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory diseaseLisa Parkinson, Russell KeastCancer Treatment Reviews|May 27, 2011
The influence of chemotherapy on taste perception and food hedonics: a systematic reviewAnna Boltong, Russell KeastCurrent Pharmaceutical Design|March 30, 2011
Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthalLisa Lucas, Aaron Russell, Russell KeastInternational Journal of Molecular Sciences|April 14, 2010
Biological activities of phenolic compounds present in virgin olive oilSara Cicerale, Lisa Lucas, Russell KeastNutrients|March 6, 2021
Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary TastesRussell Keast, Andrew Costanzo, Isabella HartleySupportive Care in Cancer : Official Journal of the Multinational Association of Supportive Care in Cancer|February 22, 2012
Experiences and consequences of altered taste, flavour and food hedonics during chemotherapy treatmentAnna Boltong, Russell Keast, Sanchia ArandaNutrients|December 7, 2018
TAS1R1 and TAS1R3 Polymorphisms Relate to Energy and Protein-Rich Food Choices from a Buffet Meal RespectivelyPengfei Han, Russell Keast, Eugeni RouraNutrients|April 19, 2013
Functionality of fatty acid chemoreception: a potential factor in the development of obesity?Lisa Newman, Rivkeh Haryono, Russell KeastNutrients|September 4, 2014
The role of sweet taste in satiation and satietyYu Qing Low, Kathleen Lacy, Russell KeastJournal of Food Science|April 1, 2018
Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference MappingPenelope Oliver, Sara Cicerale, Edwin Pang, et al.Pageof 7