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Gary Pickering

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Articles

Are Individual Differences in Food‐Related Disgust Associated With Thermal Taster Status?

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By Margaret Thibodeau, Qian Yang, Gary Pickering, Rebecca Ford
| Wiley Online Library Verified
1 Introduction The extent to which individuals experience food-related disgust varies (Hartmann and Siegrist 2018) and can play an important role in sustainability-related food behaviors (Ammann et al. 2018b; Lammers et al. 2019; Ruzgys and Pickering 2020). For instance, individuals with higher food-related disgust are less willing to eat expired foods (Ammann et al. 2021) and leftovers (Nikravech and Nina 2025), are less tolerant of imperfections in foods (Ammann et al.
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Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging

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By Hannah Charnock, Gary Pickering, Belinda Kemp
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Ecology & Society: Understanding the complex power dynamics that shape collaboration and social learning in multi-stakeholder water governance

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By Lisa McIlwain, Julia Baird Verified, Claudia Baldwin, Gary Pickering
| Ecology and Society Verified
Research ABSTRACT The relationship between power dynamics and decision making in natural resource management is central to explaining governance outcomes. Contemporary catchment governance is increasingly characterized by the interaction of multiple stakeholder groups, which has shifted processes like collaboration and social learning into the focus of water governance research and related fields.
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