Joanne Hort
New Zealand food science academic
Facts
11 properties- Instance of
- human
- Country of citizenship
- New Zealand[3]
- Occupation
- food scientist, academic
- Employer
- Massey University[5]
- Position held
- full professor[4]
- Educated at
- Sheffield Hallam University[6]
- Doctoral student
- Maheeka Isurinie Weerawarna, Summer Rangimaarie Wright, Fionnuala Murphy, Rebekah Eleanor Orr[8][9][10][11]
- On focus list of Wikimedia project
- NZThesisProject[14]
🏷️ Also known as
en Joanne Hort
🔖 Identifiers · 14
- ISNI
- 0000000521545031
- ORCID iD
- 0000-0001-8609-4543
- VIAF cluster ID
- 22461467
- Library of Congress authority ID
- no2008121303
- GND ID
- 138700176
- OpenAlex ID
- A5024113351
- Google Knowledge Graph ID
- /g/11fkmk7lt0
- IdRef ID
- 119946181
- NL CR AUT ID
- uzp2008440461
- NUKAT ID
- n2009148764
- National Library of Israel J9U ID
- 987007353117505171
- SHARE Catalogue author ID
- 306015
Show all 14 identifiers +2
- Scopus author ID
- 6701437587
- Yale LUX ID
- person/3f12105b-12f8-43df-a01a-b63d5e128a37
🔗 Connections
Author of 7
Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?,
Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer,
Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste,
Development of a consumer‐led emotion lexicon for meat and <scp>plant‐based</scp> burger patties using digitally recreated eating contexts,
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma,
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat,
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
← Authored by 7
Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?,
Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer,
Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste,
Development of a consumer‐led emotion lexicon for meat and <scp>plant‐based</scp> burger patties using digitally recreated eating contexts,
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma,
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat,
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
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