Payne, C., Methven, L., Fairfield, C., Gosney, M.A. and Bell, A. (2011) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. J Texture Studies, ISSN 0022-4901. Mavrommatis, Y., Moynihan, P.J., Gosney, M.A. and Methven, L. (2011) Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57, Payne, C., Bell, A., Methven, L., Fairfield, C. and Gosney, M.A. (2011). A study of the variation of starch-based thickened drinks prepared for patients with dysphagia in one NHS hospital. Dysphagia, submitted. Heaven B, Bamford C, May C, Moynihan P (2011). When becomes a problem: Feeding, food-work and the space between patient, plate and feeding assistant on hospital wards. Sociology of Health and Health Care. Submitted. Original communications on mappmal research presented at learned societies Tsikritzi R, Wang J, Moynihan P, Methven L (2011). Development of sauces with High Energy Density, flavour and taste impact for older people: aiming to increase food acceptability and consumption. BSG July 2011. Tskiritzi R, Mavrommattis Y, Gosney M A (2011). The effect of macro and micro nutrient fortification of cookies on their sensory properties and on hedonic liking of older people. BSG July 2011. Macdonald AS, Teal G, Moynihan PJ (2010). An Inclusive Design Methodology for Redesigning the Food Service for Vulnerable Older Adult Hospital Patients, Proceedings of the 3rd International Conference for Universal Design, Hamamatsu 2010, Japan. Oral presentation. Teal G, Macdonald AS, Moynihan PJ (2010). Adapting service design tools to facilitate interdisciplinary research collaborations. Service Design The 2nd Nordic Conference on Service Design and Service Innovation Linköping, Sweden. Oral presentation. Heaven B, Bamford C, May C R and Moynihan P (2010). When becomes a problem: Feeding, food-work and the space
Payne, C., Methven, L., Fairfield, C., Gosney, M.A. and Bell, A. (2011) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. J Texture Studies, ISSN 0022-4901. Mavrommatis, Y., Moynihan, P.J., Gosney, M.A. and Methven, L. (2011) Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57, Payne, C., Bell, A., Methven, L., Fairfield, C. and Gosney, M.A. (2011). A study of the variation of starch-based thickened drinks prepared for patients with dysphagia in one NHS hospital. Dysphagia, submitted. Heaven B, Bamford C, May C, Moynihan P (2011). When becomes a problem: Feeding, food-work and the space between patient, plate and feeding assistant on hospital wards. Sociology of Health and Health Care. Submitted. Original communications on mappmal research presented at learned societies Tsikritzi R, Wang J, Moynihan P, Methven L (2011). Development of sauces with High Energy Density, flavour and taste impact for older people: aiming to increase food acceptability and consumption. BSG July 2011. Tskiritzi R, Mavrommattis Y, Gosney M A (2011). The effect of macro and micro nutrient fortification of cookies on their sensory properties and on hedonic liking of older people. BSG July 2011. Macdonald AS, Teal G, Moynihan PJ (2010). An Inclusive Design Methodology for Redesigning the Food Service for Vulnerable Older Adult Hospital Patients, Proceedings of the 3rd International Conference for Universal Design, Hamamatsu 2010, Japan. Oral presentation. Teal G, Macdonald AS, Moynihan PJ (2010). Adapting service design tools to facilitate interdisciplinary research collaborations. Service Design The 2nd Nordic Conference on Service Design and Service Innovation Linköping, Sweden. Oral presentation. Heaven B, Bamford C, May C R and Moynihan P (2010). When becomes a problem: Feeding, food-work and the space