Russell Keast
Russell Keast
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Ibuprofen-like activity in extra-virgin olive oil
GK Beauchamp, RSJ Keast, D Morel, J Lin, J Pika, Q Han, CH Lee, ...
Nature 437 (7055), 45-46, 2005
An overview of binary taste–taste interactions
RSJ Keast, PAS Breslin
Food quality and preference 14 (2), 111-124, 2003
Biological activities of phenolic compounds present in virgin olive oil
S Cicerale, L Lucas, R Keast
International journal of molecular sciences 11 (2), 458-479, 2010
Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil
S Cicerale, LJ Lucas, RSJ Keast
Current opinion in biotechnology 23 (2), 129-135, 2012
Chemistry and health of olive oil phenolics
S Cicerale, XA Conlan, AJ Sinclair, RSJ Keast
Critical reviews in food science and nutrition 49 (3), 218-236, 2008
Oral sensitivity to fatty acids, food consumption and BMI in human subjects
JE Stewart, C Feinle-Bisset, M Golding, C Delahunty, PM Clifton, ...
British journal of nutrition 104 (1), 145-152, 2010
Reducing sodium in foods: the effect on flavor
DG Liem, F Miremadi, RSJ Keast
Nutrients 3 (6), 694-711, 2011
Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal
L Lucas, A Russell, R Keast
Current pharmaceutical design 17 (8), 754-768, 2011
A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compounds
RSJ Keast, J Roper
Chemical senses 32 (3), 245-253, 2007
Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men
JE Stewart, RV Seimon, B Otto, RSJ Keast, PM Clifton, C Feinle-Bisset
The American journal of clinical nutrition 93 (4), 703-711, 2011
Recent fat intake modulates fat taste sensitivity in lean and overweight subjects
JE Stewart, RSJ Keast
International journal of obesity 36 (6), 834-842, 2012
Oral sensitivity to oleic acid is associated with fat intake and body mass index
JE Stewart, LP Newman, RSJ Keast
Clinical Nutrition 30 (6), 838-844, 2011
The influence of chemotherapy on taste perception and food hedonics: a systematic review
A Boltong, R Keast
Cancer treatment reviews 38 (2), 152-163, 2012
Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease
L Parkinson, R Keast
International journal of molecular sciences 15 (7), 12323-12334, 2014
The relationships between common measurements of taste function
J Webb, DP Bolhuis, S Cicerale, JE Hayes, R Keast
Chemosensory perception 8 (1), 11-18, 2015
Two decades of supertasting: where do we stand?
JE Hayes, RSJ Keast
Physiology & behavior 104 (5), 1072-1074, 2011
A prospective cohort study of the effects of adjuvant breast cancer chemotherapy on taste function, food liking, appetite and associated nutritional outcomes
A Boltong, S Aranda, R Keast, R Wynne, PA Francis, J Chirgwin, K Gough
PloS one 9 (7), e103512, 2014
Is fat the sixth taste primary? Evidence and implications
RSJ Keast, A Costanzo
Flavour 4 (1), 1-7, 2015
Fatty acid detection during food consumption and digestion: Associations with ingestive behavior and obesity
JE Stewart, C Feinle-Bisset, RSJ Keast
Progress in lipid research 50 (3), 225-233, 2011
Caffeine as a flavor additive in soft-drinks
RSJ Keast, LJ Riddell
Appetite 49 (1), 255-259, 2007
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