Matthew B McSweeney
Overview
Explore the profile of Matthew B McSweeney including associated specialties, affiliations and a list of published articles.
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Articles
32
Citations
105
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0
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Recent Articles
1.
Moss R, Gorman M, Stright A, Dolan E, Code M, McSweeney M
J Food Sci
. 2025 Mar;
90(3):e70104.
PMID: 40052522
Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults (n = 62; aged 18-35) and older adults (n ...
2.
Moss R, Stright A, Baxter L, McSweeney M
J Sci Food Agric
. 2024 Oct;
105(3):1875-1881.
PMID: 39394813
Background: Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed...
3.
Gorman M, Baxter L, Moss R, McSweeney M
Foods
. 2024 Sep;
13(18).
PMID: 39335841
Sugar kelp ( has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world,...
4.
Moss R, Stright A, Richelle E, Nicolle L, Baxter L, Frampton K, et al.
J Food Sci
. 2024 Sep;
89(10):6694-6706.
PMID: 39218825
Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity....
5.
Stright A, Baxter L, Dolan E, Frampton K, Richelle E, Ritchie C, et al.
Food Res Int
. 2024 Aug;
192:114746.
PMID: 39147552
Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous...
6.
Gorman M, Baxter L, Frampton K, Dabas T, Moss R, McSweeney M
J Food Sci
. 2024 Jun;
89(8):5082-5090.
PMID: 38924528
The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and...
7.
Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, et al.
Foods
. 2024 May;
13(10).
PMID: 38790754
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble-another...
8.
Ettinger L, Stright A, Frampton K, Baxter L, Dabas T, Gorman M, et al.
J Texture Stud
. 2024 Mar;
55(2):e12825.
PMID: 38453624
The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic...
9.
Amyoony J, Gorman M, Moss R, McSweeney M
J Food Sci
. 2024 Feb;
89(4):2438-2449.
PMID: 38389447
Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern,...
10.
Amyoony J, Gorman M, Dabas T, Moss R, McSweeney M
J Food Sci
. 2023 Nov;
88(12):5236-5247.
PMID: 37921549
Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of...