Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years

D. Zannidi; M.E. Clegg; J.V. Woodside; G. McKenna; C.G. Forde; A. Pao; L. Methven

doi:10.1017/S0029665125101894

Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years

D. Zannidi, M.E. Clegg, J.V. Woodside, G. McKenna, C.G. Forde, A. Pao, L. Methven

Sensory Science and Eating Behaviour

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	Nutrition Society Scottish Section Conference 2025, 1-2 April 2025
Publisher	Cambridge University Press
DOIs	https://doi.org/10.1017/S0029665125101894
Publication status	Published - 2 Dec 2025
Event	Nutrition Society Scottish Section Conference 2025 - Duration: 1 Apr 2025 → 2 Apr 2025

Publication series

Name	Proceedings of the Nutrition Society
Publisher	Cambridge University Press
Number	OCE5
Volume	84
ISSN (Print)	0029-6651

Conference/symposium

Conference/symposium	Nutrition Society Scottish Section Conference 2025
Period	1/04/25 → 2/04/25

Access to Document

10.1017/S0029665125101894

Cite this

Zannidi, D., Clegg, M. E., Woodside, J. V., McKenna, G., Forde, C. G., Pao, A., & Methven, L. (2025). Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years. In Nutrition Society Scottish Section Conference 2025, 1-2 April 2025 Article E303 (Proceedings of the Nutrition Society; Vol. 84, No. OCE5). Cambridge University Press. https://doi.org/10.1017/S0029665125101894

Zannidi, D. ; Clegg, M.E. ; Woodside, J.V. et al. / Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years. Nutrition Society Scottish Section Conference 2025, 1-2 April 2025 . Cambridge University Press, 2025. (Proceedings of the Nutrition Society; OCE5).

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title = "Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years",

author = "D. Zannidi and M.E. Clegg and J.V. Woodside and G. McKenna and C.G. Forde and A. Pao and L. Methven",

year = "2025",

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Zannidi, D, Clegg, ME, Woodside, JV, McKenna, G, Forde, CG, Pao, A & Methven, L 2025, Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years. in Nutrition Society Scottish Section Conference 2025, 1-2 April 2025 ., E303, Proceedings of the Nutrition Society, no. OCE5, vol. 84, Cambridge University Press, Nutrition Society Scottish Section Conference 2025, 1/04/25. https://doi.org/10.1017/S0029665125101894

Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years. / Zannidi, D.; Clegg, M.E.; Woodside, J.V. et al.
Nutrition Society Scottish Section Conference 2025, 1-2 April 2025 . Cambridge University Press, 2025. E303 (Proceedings of the Nutrition Society; Vol. 84, No. OCE5).

Research output: Chapter in Book/Report/Conference proceeding › Abstract

TY - CHAP

T1 - Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years

AU - Zannidi, D.

AU - Clegg, M.E.

AU - Woodside, J.V.

AU - McKenna, G.

AU - Forde, C.G.

AU - Pao, A.

AU - Methven, L.

PY - 2025/12/2

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DO - 10.1017/S0029665125101894

M3 - Abstract

T3 - Proceedings of the Nutrition Society

BT - Nutrition Society Scottish Section Conference 2025, 1-2 April 2025

PB - Cambridge University Press

T2 - Nutrition Society Scottish Section Conference 2025

Y2 - 1 April 2025 through 2 April 2025

ER -

Zannidi D, Clegg ME, Woodside JV, McKenna G, Forde CG, Pao A et al. Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+ years. In Nutrition Society Scottish Section Conference 2025, 1-2 April 2025 . Cambridge University Press. 2025. E303. (Proceedings of the Nutrition Society; OCE5). doi: 10.1017/S0029665125101894