World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
48
Citations
10212
World Ranking
18295
National Ranking
534

Overview

Russell Keast is affiliated with Deakin University in Australia and has a research focus primarily within Agricultural and Biological Sciences as well as Nursing. Their work encompasses several subfields including Food Science, Nutrition and Dietetics, Sensory Systems, Public Health, Environmental and Occupational Health, and Animal Science and Zoology.

The scientist's research contributions cover a variety of topics such as Biochemical Analysis and Sensing Techniques, Sensory Analysis and Statistical Methods, Olfactory and Sensory Function Studies, Meat and Animal Product Quality, Multisensory Perception and Integration, Consumer Attitudes and Food Labeling, and Fermentation and Sensory Analysis.

Russell Keast has published multiple papers in frequently appearing venues. Notable journals include Food Quality and Preference with 10 publications, Journal of Food Science with 6, Journal of the Science of Food and Agriculture with 4, Nutrients with 4, and Journal of Agricultural and Food Chemistry with 4 papers.

Recent papers by the scientist include the following:

  • Encapsulation of essential oils and their application in antimicrobial active packaging, 2022, Food Control
  • Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example, 2020, Foods
  • Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals, 2022, Reviews in Aquaculture
  • Consumer Acceptance of Brown and White Rice Varieties, 2021, Foods

The scientist has collaborated frequently with other researchers. The most frequent coauthors are:

  • Djin Gie Liem (17 collaborations)
  • Catherine G. Russell (14 collaborations)
  • Yaqi Meng (14 collaborations)
  • Robert A. Shellie (10 collaborations)
  • Shirani Gamlath (10 collaborations)

Best Publications

  • Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.

    Gary K. Beauchamp;Russell S. J. Keast;Russell S. J. Keast;Diane Morel;Jianming Lin

  • Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

    Sara Cicerale;Lisa Lucas;Russell Keast

  • Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

    S. Cicerale;L. J. Lucas;R. S. J. Keast

  • Chemistry and health of olive oil phenolics.

    Sara Cicerale;Xavier A Conlan;Andrew J Sinclair;Russell S J Keast

  • Oral sensitivity to fatty acids, food consumption and BMI in human subjects

    Jessica E. Stewart;Christine Feinle-Bisset;Matthew Golding;Conor Delahunty

  • Reducing Sodium in Foods: The Effect on Flavor

    Djin Gie Liem;Fatemeh Miremadi;Russell S. J. Keast

  • Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal.

    Lisa Lucas;Aaron Russell;Russell Keast

  • Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

    J E Stewart;R S J Keast

  • Oral sensitivity to oleic acid is associated with fat intake and body mass index

    Jessica E. Stewart;Lisa P. Newman;Russell S.J. Keast

  • Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease.

    Lisa Parkinson;Russell Keast

  • The importance of taste on dietary choice, behaviour and intake in a group of young adults.

    S. Kourouniotis;R.S.J. Keast;L.J. Riddell;K. Lacy

  • Is fat the sixth taste primary? Evidence and implications

    Russell S.J. Keast;Andrew Costanzo

  • Mechanism of fat taste perception: Association with diet and obesity.

    Dongli Liu;Nicholas Archer;Konsta Duesing;Garry Hannan

  • Health labelling can influence taste perception and use of table salt for reduced-sodium products.

    Djin Gie Liem;Fatemeh Miremadi;Elizabeth H Zandstra;Russell S J Keast

  • Sugar reduction without compromising sensory perception. An impossible dream

    Scott C. Hutchings;Julia Y. Q. Low;Russell S. J. Keast

  • Fatty acid detection during food consumption and digestion: Associations with ingestive behavior and obesity

    Jessica E. Stewart;Christine Feinle-Bisset;Russell S.J. Keast

  • The influence of sodium on liking and consumption of salty food.

    Lisa Lucas;Lynn Riddell;Gie Liem;Susie Whitelock

  • Modification of the bitterness of caffeine

    Russell S.J. Keast

  • The Role of Sweet Taste in Satiation and Satiety

    Yu Qing Low;Kathleen Lacy;Russell Keast

  • Caffeine as a flavor additive in soft-drinks.

    Russell S.J. Keast;Lynnette J. Riddell

Frequent Co-Authors

Paul A. S. Breslin
Paul A. S. Breslin Monell Chemical Senses Center
Giovanni M. Turchini
Giovanni M. Turchini Deakin University
Neil W. Barnett
Neil W. Barnett Deakin University
Amos B. Smith
Amos B. Smith University of Pennsylvania
Andrew J. Sinclair
Andrew J. Sinclair Deakin University
Peter M. Clifton
Peter M. Clifton University of South Australia
Boyd Swinburn
Boyd Swinburn University of Auckland
Gary K. Beauchamp
Gary K. Beauchamp Monell Chemical Senses Center
Brett D. Glencross
Brett D. Glencross University of Stirling
Sena S. De Silva
Sena S. De Silva Deakin University

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