Scott C. Hutchings - Concepedia

Author

Scott C. Hutchings

The University of Melbourne ORCID

Also Known As

S Hutchings, S. Hutchings, S.C. Hutchings, Scott C Hutchings, Scott C. Hutchings, Scott Hutchings, Scott C. Hutchings

Publications

Citations

H-Index

Concepts

All Affiliations

The University of Melbourne Massey University Agriculture and Food Plant & Food Research University College Dublin

About

Scott C. Hutchings is an author at The University of Melbourne specializing in health sciences, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	15	659
2	Public Health	5	5	204
3	Social Sciences	4	4	156
4	Management	1	1	17
5	Medicine	1	1	73

Scott C. Hutchings

Publications

703

Citations

H-Index

Page 1

	Year	Citations
The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis John Grigor, Charles S. Brennan, Scott C. Hutchings, International Journal of Food Science & Technology Food ChoiceNutritionFibre FortificationTexture AcceptabilityAgricultural Economics	2015	81
Mastication of heterogeneous foods: Peanuts inside two different food matrices Scott C. Hutchings, Kylie D. Foster, John E. Bronlund, Food Quality and Preference NutritionFood CompositionDifferent Food MatricesAgricultural EconomicsFood Engineering	2010	77
Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture Scott C. Hutchings, Kylie D. Foster, John Grigor, Food Quality and Preference Food ChoiceOlder SubjectsTemporal DominanceCognitive ScienceExperimental Psychology	2013	77
Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks Jessica Ryan, Scott C. Hutchings, Zhongxiang Fang, International Journal of Dairy Technology NutritionMango JuiceProbiotics ToleranceProbioticsFood Chemistry	2019	73
The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology Simona Grasso, Frank J. Monahan, Scott C. Hutchings, Food Quality and Preference NutritionPlant Sterol-enriched TurkeySensory CharacteristicsPublic HealthFood Quality	2016	56
Variation of bite size with different types of food bars and implications for serving methods in mastication studies Scott C. Hutchings, John E. Bronlund, Roger G. Lentle, Food Quality and Preference Food ChoiceNutritionAnimal PerformanceForagingBody Composition	2009	43
Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices Scott C. Hutchings, Kylie D. Foster, John E. Bronlund, Journal of Food Engineering Different Food MatricesAgricultural EconomicsFood MicrostructureHeterogeneous FoodsFood Engineering	2011	40
Effects of incorporating roasted lupin (<i>Lupinus angustifolius</i>) flour on the physicochemical and sensory attributes of beef sausage William Leonard, Scott C. Hutchings, Robyn D. Warner, International Journal of Food Science & Technology Food ChemistryNutritionSensory AttributesLupin FlourBeef Meat	2019	40
The Application of Temporal Dominance of Sensations (<scp>TDS</scp>) for Oral Processing Studies: An Initial Investigation Jean Ne Cheong, Kylie D. Foster, Marco P. Morgenstern, Journal of Texture Studies NutritionFood AnalysisSensory ExperiencesSensory Science (Early Childhood Education)Cognition	2014	36
Exploring Meal and Snacking Behaviour of Older Adults in Australia and China Behannis Mena, Hollis Ashman, Frank R. Dunshea, Foods NutritionOlder ConsumersSnacking BehaviourPublic Health NutritionFood Choice	2020	30

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