Morris, C., Viriot, S.M., Farooq Mirza, Q.U.A., Morris, G.A., & Lynn, A. (2019). Caffeine release and absorption from caffeinated gums. Food and function, 10 (4), 1792-1796. http://doi.org/10.1039/C9FO00431A

Morris, C., Beresford, P., & Hirst, C. (2018). Impact of food retailer branding on expectation generation and liking. Journal of Sensory Studies, 33 (2). http://doi.org/10.1111/joss.12322

Morris, C. (2018). Impact of product name and seasonal context on the sensory evaluation of a seasonally themed beverage. Journal of Sensory Studies, 33 (2). http://doi.org/10.1111/joss.12320/full

Morris, C., Lynn, A., & Simper, T. (2017). Responses to oral glucose challenge differ by physical activity volume and intensity: A pilot study. Journal of Sport and Health Science.

Simper, T., Morris, C., Lynn, A., O'Hagan, C., & Kilner, K. (2017). Responses to oral glucose challenge differ by physical activity volume and intensity : a pilot study. Journal of Sport and Health Science. http://doi.org/10.1016/j.jshs.2017.04.010

Morris, C., Zaraté de la Fuente, G.A., Williams, C., & Hirst, C. (2016). UK views towards breastfeeding in public: an analysis of the public's response to the Claridge’s incident. Journal of Human Lactation, 32 (3), 472-480. http://doi.org/10.1177/0890334416648934

Morris, C., & Chikwa, G. (2016). Audio versus written feedback: exploring learners’ preference and the impact of feedback format on students’ academic performance. Active Learning in Higher Education, 17 (2), 125-137. http://doi.org/10.1177/1469787416637482

Morris, C., Lynn, A., Neveux, C., Hall, A., & Morris, G.A. (2015). Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin. Food & Function, 6 (6), 2561-2567. http://doi.org/10.1039/c5fo00477b

Savidan, C., & Morris, C. (2015). Panelists' performances and strategies in paper based and computer based projective mapping. Journal of Sensory Studies, 30 (2), 145-155. http://doi.org/10.1111/joss.12146

Morris, C., & Chikwa, G. (2014). Screencasts: how effective are they and how do students engage with them? Active Learning in Higher Education, 15, 25-37. http://doi.org/10.1177/1469787413514654

Morris, C. (2014). Screencasts: How effective are they and how do students engage with them? Active Learning in Higher Education, 15 (1), 25-37. http://doi.org/10.1007/s12078-011-9083-7

Coleman, K., Miah, E., Morris, G., & Morris, C. (2014). Impact of health claims in prebiotic enriched breads on purchase intent, emotional response and product liking. International Journal of Food Sciences and Nutrition, 65 (2), 164-171. http://doi.org/10.3109/09637486.2013.836744

Morris, C., & Morris, G. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry, 133 (2), 237-248. http://doi.org/10.1016/j.foodchem.2012.01.027

Morris, C., Talylor, A.J., Farhata, I.A., & MacNaughtan, W. (2011). Modelling of Physical Ageing in starch using the TNM equation. Carbohydrate Research, 346 (9), 1122-1128. http://doi.org/10.1016/j.carres.2011.04.009

Morris, C. (2011). Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception. Chemosensory Perception, 3, 112-116. http://doi.org/10.1007/s12078-011-9091-7

Koliandris, A.-.L., Michon, C., Morris, C., Hewson, L., Hort, J., Taylor, A.J., & Wolf, B. (2011). Enhancement of saltiness perception in hyperosmotic solutions. Chemosensory Perception, 4 (1-2), 9-15. http://doi.org/10.1007/s12078-011-9083-7

Koliandris, A.-.L., Morris, C., Hewson, L., Hort, J., Taylor, A.J., & Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions. Food Hydrocolloids, 24, 792-799. http://doi.org/10.1016/j.foodhyd.2010.04.006

Morris, C., Labarre, C., Koliandris, A.-.L., Hewson, L., & Wolf, B. (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference, 21, 489-494. http://doi.org/10.1016/j.foodqual.2010.01.002

Morris, C., Koliandris, A.-.L., Wolf, B., Hort, J., & Taylor, A.J. (2009). Effect of Pulsed or Continuous Delivery of Salt on SensoryPerception Over Short Time Intervals. Chemosensory Perception, 2 (1), 1-8. http://doi.org/10.1007/s12078-009-9040-x

Conference papers

Ashworth, P., Morris, C., Giove, S., & Paxman, J. (2016). Impact of nudging strategies on consumer food choice intentions and behaviours in leisure centres. Proceedings of the Nutrition Society, 75 (OCE3), E226. http://doi.org/10.1017/S002966511600241X

Ashworth, P., Jensen, Y.L., Stockton, H.J., Morris, C., Giove, S., & Paxman, J. (2016). Influence of the obesogenic/leptogenic food environment on consumer behaviour in leisure centres. Proceedings of the Nutrition Society, 75 (OCE3), E136. http://doi.org/10.1017/S0029665116001518

Simper, T., Nield, L., Morris, C., Lynn, A., & O'Hagan, C. (2015). Comparison of responses to oral glucose challenge by physical activity duration and intensity. Proceedings of the Nutrition Society, 74 (OCE5). http://doi.org/10.1017/s0029665115003353

Book chapters

Taylor, A.J., Tsachaki, M., Lopez, R., Morris, C., Ferreira, V., & Wolf, B. (2010). Odorant Release from Alcoholic Beverages. In ACS Symposium Series. (pp. 161-175). American Chemical Society: http://doi.org/10.1021/bk-2010-1036.ch012

Theses / Dissertations

Ashworth, P. (2017). Leptogenicity of the Food Environment and Food ChoiceBehaviour in Leisure Centres. (Doctoral thesis). Supervised by Morris, C. http://doi.org/10.7190/shu-thesis-00099

Posters

Pinnington, S., Heurlier, K., Morris, C., & Millman, C. (2019). E. coli with a side of fries? The real safety risk of the increasing trend for pink burgers in the U.K. Presented at: 2nd Food Chemistry conference. Shaping the future of food quality, safety, nutrition and health, Seville, Spain, 2019

Other publications

Barker, M., & Morris, C. (2017). What type of milk is best? The answer is follow your tastebuds.