Subjective Palatability Was Higher in an Unprocessed Breakfast Meal Than in a Matched Ultra-Processed Meal
Objectives: To examine differences in subjective palatability ratings between three meals with similar foods, flavor profile, and texture but differing in processing level and nutritional quality (NQ).
Authors
- Ingrid E. Lofgren (ORCID: https://orcid.org/0000-0001-6548-7516)
- Kathleen J. Melanson (ORCID: https://orcid.org/0000-0002-4114-7266)
- Alexandra B Larcom
Institutions
- University of Rhode Island (US)
Publication Details
- Journal
- Current Developments in Nutrition
- Published
- 2025-05-01
- DOI
- https://doi.org/10.1016/j.cdnut.2025.106692
- Primary Topic
- Phonetics and Phonology Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00