Publications by authors named "Mackenzie Gorman"

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Consumer perception of meal replacement beverages: A comparison between younger adults and older adults.
Rachael Moss, Mackenzie Gorman, Allison Stright, Emily Dolan, Matthew Code

J Food Sci· March 2025

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Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace.
Rachael Moss, Allison Stright, Erin Richelle, Lindsay Nicolle, Laura Baxter, Mackenzie Gorman

J Food Sci· October 2024

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Atlantic Canadians' Sensory Perception of Couscous Made with Sugar Kelp ().
Mackenzie Gorman, Laura Baxter, Rachael Moss, Matthew B McSweeney

Foods· September 2024

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An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sap.
Mackenzie Gorman, Laura Baxter, Kaitlyn Frampton, Tanvi Dabas, Rachael Moss

J Food Sci· August 2024

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A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace.
Jamal Amyoony, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney

J Food Sci· April 2024

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Sensory properties of thickened and protein-enriched plant-based frozen desserts.
Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman

J Texture Stud· April 2024

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Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply.
Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B McSweeney

J Food Sci· December 2023

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Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply.
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, Christopher Ritchie, Taylor K McDowell

J Texture Stud· October 2023

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Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).
Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B McSweeney

J Texture Stud· October 2023

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Perceptions of plant-based fish among Atlantic Canadians.
Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie

J Food Sci· May 2023

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer

Foods· April 2023

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Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions.
Mackenzie Gorman, Rachael Moss, Sophie Barker, Anika Falkeisen, Sophie Knowles

J Sci Food Agric· March 2023

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Effect of Piperine on Saltiness Perception.
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc

Foods· January 2023

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An investigation into consumer perception and attitudes towards plant-based alternatives to milk.
Rachael Moss, Sophie Barker, Anika Falkeisen, Mackenzie Gorman, Sophie Knowles

Food Res Int· September 2022

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Consumer perception and emotional responses to plant-based cheeses.
Anika Falkeisen, Mackenzie Gorman, Sophie Knowles, Sophie Barker, Rachael Moss

Food Res Int· August 2022

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Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.
Laurel Ettinger, Anika Falkeisen, Sophie Knowles, Mackenzie Gorman, Sophie Barker

Foods· July 2022

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