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Molecules (Basel, Switzerland)|December 22, 2016
The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic CompoundsLisa Parkinson, Sara CiceraleInternational Journal of Molecular Sciences|April 14, 2010
Biological activities of phenolic compounds present in virgin olive oilSara Cicerale, Lisa Lucas, 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.Journal of Food Science|April 17, 2018
A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in StrawberriesPenelope Oliver, Sara Cicerale, Edwin Pang, et al.Journal of Food Science|December 3, 2011
The association between perceived sweetness intensity and dietary intake in young adultsSara Cicerale, Lynnette J Riddell, Russell S J KeastCritical Reviews in Food Science and Nutrition|July 6, 2017
The mouthfeel of white wineRichard Gawel, Paul A Smith, Sara Cicerale, et al.Chemosensory Perception|June 26, 2015
The Relationships Between Common Measurements of Taste FunctionJordannah Webb, Dieuwerke P Bolhuis, Sara Cicerale, et al.Critical Reviews in Food Science and Nutrition|December 19, 2008
Chemistry and health of olive oil phenolicsSara Cicerale, Xavier A Conlan, Andrew J Sinclair, et al.Chemical Senses|March 11, 2009
Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oilsSara Cicerale, Paul A S Breslin, Gary K Beauchamp, et al.Journal of Agricultural and Food Chemistry|January 27, 2009
Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oilSara Cicerale, Xavier A Conlan, Neil W Barnett, et al.Pageof 2