Matthew McSweeney

33PUBLICATIONS
6CO-AUTHORS
Food packaging, preservation and processingFood chemistry and food sensory scienceField organic and low chemical input horticultureAquaculture and fisheries stock assessmentFood properties (incl. characteristics and health benefits)
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Publications (33)

|Jun 26, 2026
Enhancing Dark Chocolate with Fermented Laver (Porphyra umbilicalis): Effects on Sensory Characteristics and Consumer Acceptance.

|Mar 11, 2026
Can trigeminal sensations impact saltiness perception? A mini-review.

Emily Dolan, Nicoletta Faraone, Matthew B McSweeney

|Nov 27, 2025
Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups.

Emily Dolan, Nicoletta Faraone, Matthew B McSweeney

|Aug 14, 2025
An Investigation into the Sensory Properties of Luffa (Luffa cylindrica (L.)) Fruit Powder.

Matthew Code, Matthew B McSweeney

|Aug 14, 2025
Characterization of Brown Seaweed (Ascophyllum nodosum) and Sugar Kelp (Saccharina latissima) Extracts Using Temporal Check-All-That-Apply.

Zach Adams, Nicoletta Faraone, Matthew B McSweeney

|Jun 16, 2025
Impact of Allyl Isothiocyanate Addition on Consumers' Sensory Perception in a Solid Food Matrix.

Emily Dolan, Nicoletta Faraone, Matthew B McSweeney

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Frequent Collaborators

4 joint publications

Mackenzie Gorman

3 joint publications

Nicoletta Faraone

2 joint publications

Marcia M English

2 joint publications

Jeanne LeBlanc