Article

Yahya, H. N., Lignou, S., Wagstaff, C. and Bell, L. (2019) Changes in bacterial loads, gas composition, volatile organic compounds, and glucosinolates of fresh bagged Ready-To-Eat rocket under different shelf life treatment scenarios. Postharvest Biology and Technology, 148. pp. 107-119. ISSN 09255214 doi: https://doi.org/10.1016/j.postharvbio.2018.10.021

Bell, L., Oloyede, O. O., Lignou, S., Wagstaff, C. and Methven, L. (2018) Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research, 62 (18). 1700990. ISSN ‎1613-4125 doi: https://doi.org/10.1002/mnfr.201700990

Parker, J. K., Lignou, S., Shankland, K., Kurwie, P., Griffiths, H. D. and Baines, D. A. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry, 66 (10). pp. 2449-2458. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b05399

Hunter, P. J., Atkinson, L. D., Vickers, L., Lignou, S., Oruna-Concha, M., Pink, D., Hand, P., Barker, G., Wagstaff, C. and Monaghan, J. M. (2017) Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life. Euphytica, 213 (8). 180. ISSN 0014-2336 doi: https://doi.org/10.1007/s10681-017-1964-7

Lignou, S., Parker, J. K., Baxter, C. and Mottram, D. S. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.10.045

Lignou, S., Parker, J. K., Oruna-Concha, M. J. and Mottram, D. S. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry, 139 (1-4). pp. 1152-1160. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.01.068

Book or Report Section

Chua, X., Uwiduhaye, E., Petroula, T., Lignou, S., Griffiths, H. D., Baines, D. A. and Parker, J. K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B., Beauchamp, J. and Buettner, A. (eds.) Sex, Smoke and Spirits: The Role of Chemistry. ACS Symposium Series, pp. 67-79. doi: https://doi.org/10.1021/bk-2019-1321.ch006

Lignou, S. and Parker, J. K. (2015) Flavor production. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 615-643. ISBN 9781498721776 doi: https://doi.org/10.1201/b19398-20

Tzia, C., Giannou, V., Lignou, S. and Lebesi, D. (2015) Sensory evaluation of foods. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 41-71. ISBN 9781498721776

Lignou, S., Parker, J. K., Hurr, B., Garcia, P., Baxter, C. and Mottram, D. S. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. In: Flavour Science. Context Products, pp. 503-506.

Lignou, S., Parker, J., Baxter, C. and Mottram, D. S. (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany, pp. 370-373. ISBN 9783938896389

Conference or Workshop Item

Hunter, P. J., Pink, D., Hand, P., Heath, J., Barker, G., Hambidge, A., Lignou, S., Oruna-Concha, M.-J., Radha, B., Wagstaff, C. and Monaghan, J. M. (2019) A genetic approach to improving postharvest quality in lettuce. In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 295-302. doi: https://doi.org/10.17660/ActaHortic.2019.1256.41