Number of items: 20.
Article
Turner, L., Lignou, S., Gawthrop, F. and Wagstaff, C.
(2021)
Investigating the factors that influence the aroma profile of Apium graveolens: a review.
Food Chemistry, 345.
128673.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128673
Norton, V., Lignou, S. and Methven, L.
ORCID: https://orcid.org/0000-0001-6940-7579
(2021)
Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate.
Foods, 10 (3).
587.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10030587
Norton, V., Lignou, S. and Methven, L.
ORCID: https://orcid.org/0000-0001-6940-7579
(2021)
Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review.
Foods, 10 (2).
433.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods10020433
Bell, L.
ORCID: https://orcid.org/0000-0003-2895-2030, Lignou, S. and Wagstaff, C.
(2020)
High glucosinolate content in rocket leaves (Diplotaxis tenuifolia and Eruca sativa) after multiple harvests is associated with increased bitterness, pungency, and reduced consumer liking.
Foods.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9121799
Diana Mohd Nor, N., Lignou, S., Bell, L.
ORCID: https://orcid.org/0000-0003-2895-2030, Houston-Price, C.
ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. and Methven, L.
(2020)
The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa).
Foods, 9 (11).
1719.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9111719
Norton, V., Lignou, S., Bull, S. P., Gosney, M. A. and Methven, L.
(2020)
Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow.
Foods, 9 (9).
1328.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9091328
Norton, V., Lignou, S., Bull, S. P., Gosney, M. A. and Methven, L.
(2020)
An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages.
Nutrients, 12 (9).
2506.
ISSN 2072-6643
doi: https://doi.org/10.3390/nu12092506
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.
ORCID: https://orcid.org/0000-0003-4121-5481, 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
Oruna-Concha, M.
ORCID: https://orcid.org/0000-0001-7916-1592, Lignou, S., Feeny, E. L., Beegan, K., Owen, K. and Harbourne, N.
(2017)
Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum).
In: Flavour Science: proceedings of the 15th Weurman Symposium, 18-22 September 2017, Graz, Austria.
doi: https://doi.org/10.3217/978-3-85125-593-5
(In Press)
This list was generated on Tue Apr 20 11:40:07 2021 UTC.