Mudie, S. A., Essah, E., Grandison, A. and Felgate, R. (2013) Benchmarking energy use in licensed restaurants and pubs. In: CIBSE Technical Symposium, 11-12 April 2013, Liverpool John Moores University, Liverpool, UK. (In Press)

Pathomrungsiyounggul, P., Lewis, M. and Grandison, A. (2013) Calcium-fortified soymilk. In: Preedy, V.R., Srirajaskanthan, R. and Patel, V.B. (eds.) Handbook of food fortification and health: from concepts to public health: applications, volume 1: nutrition and health. Humana Press, New York. ISBN 9781461470755 (In Press)

Prasanna, P.H.P., Grandison, A.S. and Charalampopoulos, D. (2013) Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Research International, 51 (1). pp. 15-22. ISSN 0963-9969 doi: 10.1016/j.foodres.2012.11.016

Hussain, I., Grandison, A. S. and Bell, A. E. (2012) Effects of gelation temperature on the Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology & microstructure. Food Chemistry, 134 (31). pp. 1500-1508. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.03.062

Prasanna, P. H. P., Bell, A., Grandison, A. S. and Charalampopoulos, D. (2012) Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205. Carbohydrate Polymers, 90 (1). pp. 533-540. ISSN 0144-8617 doi: 10.1016/j.carbpol.2012.05.075

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. (2012) Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk. Food Research International, 47 (1). pp. 6-12. ISSN 0963-9969 doi: 10.1016/j.foodres.2012.01.004

Oliveira, D. L., Wilbey, A., Grandison, A., Duarteb, L. C. and Roseiro, L. B. (2012) Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation. International Dairy Journal, 24 (2). pp. 102-106. ISSN 0958-6946

On-Nom, N., Grandison, A. and Lewis, M. J. (2012) Heat stability of milk supplemented with calcium chloride. Journal of Dairy Science, 95 (4). pp. 1623-1631. ISSN 0022-0302 doi: 10.3168/jds.2011-4697

Chen, B.Y., Grandison, A. and Lewis, M. J. (2012) Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilisation. Journal of Dairy Science, 95 (3). pp. 1057-1063. ISSN 0022-0302 doi: 10.3168/jds.2011-4367

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. (2012) Screening human intestinal Bifidobacterium strains for growth, acidification, EPS production and viscosity potential in low-fat milk. International Dairy Journal, 23 (1). pp. 36-44. ISSN 0958-6946 doi: 10.1016/j.idairyj.2011.09.008

Pathomrungsiyounggul, P., Grandison, A. and Lewis, M. (2012) Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature. Journal of Food Science, 77 (1). E10-E16. ISSN 1750-3841 doi: 10.1111/j.1750-3841.2011.02436.x

Hussain, I., Yan, J., Grandison, A. and Bell, A. (2012) Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: curd yield, overall quality & casein fractions. Food Chemistry. ISSN 0308-8146 (In Press)

Oliveira, D. L., Costabile, A., Wilbey, R., Grandison, A., Duarte, L. C. and Roseiro, L. B. (2012) In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. BioFactors. ISSN 1872-8081 (In Press)

Habib, R., Wilbey, A. and Grandison, A. (2012) Manipulation of Dhaka cheese curd and effects on cheese quality. International Journal of Dairy Technology. ISSN 1364-727X (In Press)

Hussain, I., Bell, A. E. and Grandison, A. S. (2012) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure. Food and Bioprocess Technology. ISSN 1935-5130 doi: 10.1007/s11947-012-0834-5

Hussain, I., Bell, A. E. and Grandison, A. S. (2012) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 2. Physicochemical properties, curd yield and quality, casein fractions & micelles size. Food and Bioprocess Technology. ISSN 1935-5130 doi: 10.1007/s11947-012-0837-2

Habib, R., Wilbey, R. A. and Grandison, A. S. (2012) Pressing technique and its effect on the quality of Dhaka cheese. International Journal of Dairy Technology, 65 (3). pp. 379-386. ISSN 1471-0307 doi: 10.1111/j.1471-0307.2012.00827.x

Hussain, I., Grandison, A. S. and Bell, A. E. (2012) Rheology of rennet induced curd made from buffalo milk. Journal of Animal and Plant Sciences. (In Press)

Brennan, J. G. and Grandison, A. S., eds. (2011) Food processing handbook. Wiley-VCH, Weinheim, Germany, pp778. ISBN 9783527324682

Grandison, A. S. (2011) Irradiation. In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany, pp. 153-178. ISBN 9783527324682

Grandison, A. S. (2011) Postharvest handling and preparation of foods for processing. In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany, pp. 1-30. ISBN 9783527324682

Brennan, J. G. and Grandison, A. S. (2011) Separations in food processing part 1. In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527324682

Lewis, M. and Grandison, A. (2011) Separations in food processing part 2: membrane processing, ion exchange and electrodialysis. In: Brennan, J. G. and Grandison, A. S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527324682

Syrios, A., Faka, M., Grandison, A. S. and Lewis, M. J. (2011) A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying. International Journal of Dairy Technology, 64 (4). pp. 467-472. ISSN 1471-0307 doi: 10.1111/j.1471-0307.2011.00719.x

Hussain, I., Bell, A. E. and Grandison, A. S. (2011) Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk. Food Chemistry, 128 (2). pp. 500-504. ISSN 0308-8146 doi: 10.1016/j.foodchem.2011.03.069

Chove, L. M., Grandison, A. S. and Lewis, M. J. (2011) Comparison of methods for analysis of proteolysis by plasmin in milk. Journal of Dairy Research, 78 (2). pp. 184-190. ISSN 0022-0299 doi: 10.1017/S0022029911000094

Lewis, M., Grandison, A., Lin, M.-J. and Tsioulpas, A. (2011) Ionic calcium and pH as predictors of stability of milk to UHT processing. Milchwissenschaft, 66 (2). pp. 197-200. ISSN 0026-3788

Pathomrungsiyounggul, P., Grandison, A. S. and Lewis, M. J. (2010) Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. International Journal of Food Science and Technology, 45 (11). pp. 2234-2240. ISSN 1365-2621 doi: 10.1111/j.1365-2621.2010.02399.x

Omoarukhe, E. D., On-Nom, N., Grandison, A. S. and Lewis, M. J. (2010) Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology, 63 (4). pp. 504-511. ISSN 1364-727X doi: 10.1111/j.1471-0307.2010.00613.x

Tsioulpas, A., Koliandris, A., Grandison, A. S. and Lewis, M. J. (2010) Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chemistry, 122 (4). pp. 1027-1034. ISSN 0308-8146

Pathomrungsiyounggul, P., Lewis, M.J. and Grandison, A.S. (2010) Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk. Food Chemistry , 118 (3). 808-814 . ISSN 0308-8146 doi: 10.1016/j.foodchem.2009.05.067

Fweja, L. W. T., Lewis, M. J. and Grandison, A. S. (2010) Isolation of lactoperoxidase using different cation exchange resins by batch and column procedures. Journal of Dairy Research, 77 (3). pp. 357-367. ISSN 0022-0299 doi: 10.1017/S002202991000018X

On-Nom , N., Grandison, A. S. and Lewis, M. J. (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science, 93 (2). pp. 515-523. ISSN 0022-0302 doi: 10.3168/jds.2009-2634

Grimley, H.J., Grandison, A. S. and Lewis, M. J. (2010) The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft, 65 (2). pp. 151-154. ISSN 0026-3788

Grimley, H., Grandison, A. and Lewis, M. (2009) Changes in milk composition and processing properties during the spring flush period. Dairy Science & Technology, 89 (3-4). pp. 405-416. ISSN 1958-5586 doi: 10.1051/dst/2009016

Faka, M., Lewis, M. J., Grandison, A. S. and Deeth, H. (2009) The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder. International Dairy Journal, 19 (6-7). pp. 386-392. ISSN 0958-6946 doi: 10.1016/j.idairyj.2008.12.006

Goulas, A. and Grandison, A. (2008) Applications of membrane separation. In: Britz, T. J. and Robinson, R. K. (eds.) Advanced Dairy Science & Technology. Blackwell, Oxford, pp. 35-74. ISBN 9781405136181

Goulas, A. and Grandison, A. S. (2008) Applications of membrane separation. In: Britz, T. J. and Robinson, R. K. (eds.) Advanced Dairy Science and Technology. Blackwell, Oxford, pp. 35-74. ISBN 9780470697634 doi: 10.1002/9780470697634.ch2

Fweja, L.W.T., Lewis, M. J. and Grandison, A.S. (2008) Challenge testing the lactoperoxidase system against a range of bacteria using different activation agents. Journal of Dairy Science, 91 (7). pp. 2566-2574. ISSN 0022-0302 doi: 10.3168/jds.2007-0322

Boumpa, T., Tsioulpas, A., Grandison, A.S. and Lewis, M.J. (2008) Effects of phosphates and citrate on sediment formation in UHT goats' milk. Journal of Dairy Research, 75 (2). pp. 160-166. ISSN 0022-0299 doi: 10.1017/s0022029908003166

Goodall, S., Grandison, A. S., Jauregi, P. J. and Price, J. (2008) Selective separation of the major whey proteins using ion exchange membranes. Journal of Dairy Science, 91 (1). pp. 1-10. ISSN 0022-0302 doi: 10.3168/jds.2007-0539

Phipps, R. H., Grandison, A. S., Jones, A. K., Juniper, D. T., Ramos-Morales, E. and Bertin, G. (2008) Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese. Animal, 2 (11). pp. 1610-1618. ISSN 1751-7311 doi: DOI:10.1017/S175173110800298X

Phipps, R.H., Grandison, A.S., Jones, A.K., Juniper, D.T., Ramos-Morales, E. and Bertin, G. (2008) Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese. Animal, 2 (11). pp. 1610-1618. ISSN 1751-7311 doi: 10.1017/S175173110800298X

Fweja, L.W.T., Lewis, M.J. and Grandison, A.S. (2007) Alternative strategies for activation of the natural lactoperoxidase system in cows' milk: trials in Tanzania. Journal of Dairy Research, 74 (4). pp. 381-386. ISSN 0022-0299 doi: 10.1017/S0022029907002671

Hallab, R., Kohen, C., Grandison, M.A., Lewis, M.J. and Grandison, A.S. (2007) Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk. International Journal of Dairy Technology, 60 (2). pp. 69-73. ISSN 1364-727X doi: 10.1111/j.1471-0307.2007.00319.x

Tsioulpas, A., Grandison, A.S. and Lewis, M.J. (2007) Changes in physical properties of bovine milk from the colostrum period to early lactation. Journal of Dairy Science, 90 (11). pp. 5012-5017. ISSN 0022-0302 doi: 10.3168/jds.2007-0192

Tsioulpas, A., Lewis, M.J. and Grandison, A.S. (2007) Effect of minerals on casein micelle stability of cows' milk. Journal of Dairy Research, 74 (2). pp. 167-173. ISSN 0022-0299 doi: 10.1017/s0022029906002330

Pathomrungsiyounggul, P., Grandison, A.S. and Lewis, M.J. (2007) Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk. Journal of Food Science, 72 (8). E428-E434. ISSN 0022-1147 doi: 10.1111/j.1750-3841.2007.00504.x

Ghoddusi, H.B., Grandison, M.A., Grandison, A.S. and Tuohy, K.M. (2007) In vitro study on gas generation and prebiotic effects of some carbohydrates and their mixtures. Anaerobe, 13 (5-6). pp. 193-199. ISSN 1075-9964 doi: 10.1016/j.anaerobe.2007.06.002

Chove, B.E., Grandison, A.S. and Lewis, M.J. (2007) Some functional properties of fractionated soy protein isolates obtained by microfiltration. Food Hydrocolloids, 21 (8). pp. 1379-1388. ISSN 0268-005X doi: 10.1016/j.foodhyd.2006.10.018

Tsioulpas, A., Lewis, M. J. and Grandison, A. S. (2007) A study of the pH of individual milk samples. International Journal of Dairy Technology, 60 (2). pp. 96-97. ISSN 1364-727X

Grandison, A. (2006) Irradiation. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 147-172. ISBN 9783527307197 doi: 10.1002/3527607579.ch5

Grandison, A. (2006) Postharvest handling and preparation of foods for processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 1-31. ISBN 9783527307197 doi: 10.1002/3527607579.ch1

Brennan, J.G., Grandison, A. and Lewis, M. (2006) Separations in food processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 429-511. ISBN 9783527307197 doi: 10.1002/3527607579.ch14

Lin, M.J., Grandison, A., Chryssanthou, X., Goodwin, C., Tsioulpas, A., Koliandris, A. and Lewis, M. (2006) Calcium removal from milk by ion exchange. Milchwissenschaft-Milk Science International, 61 (4). pp. 370-374. ISSN 0026-3788

Shingfield, K.J., Reynolds, C.K., Hervas, G., Griinari, J.M., Grandison, A.S. and Beever, D.E. (2006) Examination of the persistency of milk fatty acid composition responses to fish oil and sunflower oil in the diet of dairy cows. Journal of Dairy Science, 89 (2). pp. 714-732. ISSN 0022-0302

Lin, M.J., Lewis, M.J. and Grandison, A.S. (2006) Measurement of ionic calcium in milk. International Journal of Dairy Technology, 59 (3). pp. 192-199. ISSN 1364-727X doi: 10.1111/j.1471-0307.2006.00263.x

Dubert-Ferrandon, A., Niranjan, K. and Grandison, A.S. (2006) A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy. Journal of Dairy Research, 73 (4). pp. 423-430. ISSN 0022-0299 doi: 10.1017/s0022029906001907

Jones, E.L., Shingfield, K.J., Kohen, C., Jones, A.K., Lupoli, B., Grandison, A.S., Beever, D.E., Williams, C.M., Calder, P.C. and Yaqoob, P. (2005) Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. Journal of Dairy Science, 88 (8). pp. 2923-2937. ISSN 0022-0302

Shingfield, K.J., Reynolds, C.K., Lupoli, B., Toivonen, V., Yurawecz, M.P., Delmonte, P., Griinari, J.M., Grandison, A.S. and Beever, D.E. (2005) Effect of forage type and proportion of concentrate in the diet on milk fatty acid composition in cows given sunflower oil and fish oil. Animal Science, 80 (2). pp. 225-238. ISSN 1357-7298 doi: 10.1079/ASC41820225

Fonteh, F.A., Grandison, A.S. and Lewis, M.J. (2005) Factors affecting lactoperoxidase activity. International Journal of Dairy Technology, 58 (4). pp. 233-236. ISSN 1364-727X doi: 10.1111/j.1471-0307.2005.00227.x

Fonteh, F.A., Grandison, A.S., Lewis, M.J. and Niba, A.T. (2005) The keeping quality of LPS-activated milk in the western highlands of Cameroon. Livestock Research for Rural Development, 17 (10). p. 114. ISSN 0121-3784

Goulas, A.K., Fisher, D.A., Grimble, G.K., Grandison, A.S. and Rastall, R.A. (2004) Synthesis of isomaltooligosaccharides and oligodextrans by the combined use of dextransucrase and dextranase. Enzyme and Microbial Technology, 35 (4). pp. 327-338. ISSN 0141-0229 doi: 10.1016/j.enzmictec.2004.05.008

Goulas, A.K., Cooper, J.M., Grandison, A.S. and Rastall, R.A. (2004) Synthesis of isomaltooligosaccharides and oligodextrans in a recycle membrane bioreactor by the combined use of dextransucrase and dextranase. Biotechnology and Bioengineering, 88 (6). pp. 778-787. ISSN 0006-3592 doi: 10.1002/bit.20257

Youravong, W., Lewis, M. J. and Grandison, A. S. (2003) Critical flux in ultrafiltration of skimmed milk. Food and Bioproducts Processing, 81 (C4). pp. 303-308. ISSN 0960-3085 doi: 10.1205/096030803322756385

Ozer, B., Grandison, A., Robinson, R. and Atamer, M. (2003) Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt. Journal of Dairy Research, 70 (2). pp. 227-232. ISSN 0022-0299 doi: 10.1017/s0022029903006149

Goulas, A.K., Grandison, A.S. and Rastall, R.A. (2003) Fractionation of oligosaccharides by nanofiltration. Journal of the Science of Food and Agriculture, 83 (7). pp. 675-680. ISSN 0022-5142 doi: 10.1002/jsfa.1335

Grandison, A.S. (2003) Membrane filtration techniques in food preservation. In: Zeuthen, P. and Bogh-Sorensen, L. (eds.) Food preservation techniques. Woodhead Publishing Ltd, Cambridge, pp. 263-283. ISBN 9781855735309

Ozer, B.H., Robinson, R.K. and Grandison, A.S. (2003) Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese). International Journal of Dairy Technology, 56 (3). pp. 171-176. ISSN 1364-727X doi: 10.1046/j.1471-0307.2003.00100.x

Grandison, A.S., Goulas, A.K. and Rastall, R.A. (2002) The use of dead-end and cross-flow nanofiltration to purify prebiotic oligosaccharides from reaction mixtures. Songklanakarin Journal of Science and Technology, 24 (Supplement). pp. 915-928. ISSN 0125-3395