This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a University of Guelph directory, so their courses may be missing. Find their university profile.
Latest papers
Consumer Perceptions of Food Deterioration: White Mushrooms as a Case Study.
Journal of food science · 2026
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels.
Food research international (Ottawa, Ont.) · 2024
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.
Foods (Basel, Switzerland) · 2023
Latest funding
- $65,000
The minority stress model and preferential attraction to children: Exploring child sexual abuse risk and general well-being
SSHRC · 2022 · Co-investigator
- $25,000
Developing high quality 3D printed foods
NSERC · 2018 · Principal investigator
- $25,000
Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label ""burger"" patties
NSERC · 2017 · Principal investigator
22 publications.
Consumer Perceptions of Food Deterioration: White Mushrooms as a Case Study.
Homez-Jara A, He Y, Duizer L, Kebede B, Osorio AE, Corradini MG
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels.
Abdi R, Sharma M, Cao W, Navneet, Duizer L, Joye IJ
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.
Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB
Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals.
Trinca V, Duizer L, Paré S, Keller H
Identifying elements of a ready-to-eat meal desired by older adults.
Chaffee O, McGillivray A, Duizer L, Ross CF
Understanding relations between rheology, tribology, and sensory perception of modified texture foods.
Sharma M, Pondicherry KS, Duizer L
Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experience.
Trinca V, Duizer L, Keller H
Hospital Food Experience Questionnaire (HFEQ): Reliable, valid and predicts food intake in adult patients.
Trinca V, Iraniparast M, Morrison-Koechl J, Duizer L, Keller H
The dynamics of starch hydrolysis and thickness perception during oral processing.
Sharma M, Pico J, Martinez MM, Duizer L
Diet quality is associated with malnutrition and low calf circumference in Canadian long-term care residents.
Carrier N, Villalon L, Lengyel C, Slaughter SE, Duizer L, Morrison-Koechl J, Keller H
The minority stress model and preferential attraction to children: Exploring child sexual abuse risk and general well-being
Principal investigators: Roche, Kailey
Keywords: pedohebephilia; preferentiality; child sexual abuse; well-being
Developing high quality 3D printed foods
Principal investigators: Duizer, Lisa
Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label ""burger"" patties
Principal investigators: Duizer, Lisa
Exploring the dynamics of texture perception
Principal investigators: Duizer, Lisa
Quality measurements of commercial gherkin pickles
Principal investigators: Duizer, Lisa
Making the Most of Mealtimes (M3): Determinants of food intake in long term care.
Principal investigators: Keller, Heather H; Carrier, Natalie; Duizer, Lisa M; Lengyel, Christina O; Slaughter, Susan E; Steele, Catriona M
Keywords: Adequacy; Determinants; Food Intake; Long Term Care; Micronutrient; Older Adults
characterization of food nanostructures using atomic force microscopy
Principal investigators: Corredig, Milena
Making the Most of Mealtimes (M3): Determinants of food intake in long term care.
Principal investigators: Keller, Heather H; Carrier, Natalie; Duizer, Lisa M; Lengyel, Christina O; Slaughter, Susan E; Steele, Catriona M
Keywords: Adequacy; Determinants; Food Intake; Long Term Care; Micronutrient; Older Adults
Developing a formula for production of high quality gluten-free perogies on a large scale.
Principal investigators: Duizer, Lisa
Making the Most of Mealtimes (M3): Finding Solutions to Malnutrition in Long Term Care
Principal investigators: Keller, Heather H; Carrier, Natalie; Duizer, Lisa M; Lengyel, Christina O; Slaughter, Susan E; Steele, Catriona M
Keywords: Dysphagia; Food Safety; Long Term Care; Macronutrient; Malnutrition; Mealtime Environment; Micronutrient; Oral Care; Sarcopenia; Swallowing
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
- Heather Keller and Habib Chaudhury: 5 shared papers
- Heather Keller and Lisa Duizer: 5 shared papers
- Heather Keller and Veronique Boscart: 3 shared papers
- Habib Chaudhury and Lisa Duizer: 3 shared papers
- Veronique Boscart and Habib Chaudhury: 2 shared papers
- Heather Keller and Catriona Steele: 1 shared paper
- Veronique Boscart and Lisa Duizer: 1 shared paper
- Marica Bakovic and Lisa Duizer: 1 shared paper
- Catriona Steele and Lisa Duizer: 1 shared paper
- Ken Stark and Lisa Duizer: 1 shared paper
- Kinesiology and Health Sciences
- Food Science
- Gerontology
- Human Health and Nutritional Sciences
- School of Public Health and Health Systems
- Other
Co-authors at University of Guelph, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.
Heather Keller
Kinesiology and Health Sciences
5 shared papers, latest 2022
Habib Chaudhury
Gerontology
3 shared papers, latest 2018
Veronique Boscart
School of Public Health and Health Systems
1 shared papers, latest 2018
Marica Bakovic
Human Health and Nutritional Sciences
1 shared papers, latest 2019
Catriona Steele
Faculty
1 shared papers, latest 2014
Ken Stark
Kinesiology and Health Sciences
1 shared papers, latest 2016
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