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Number of items: 16.

2020

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

Turner, L., Lignou, S., Gawthrop, F. and Wagstaff, C. (2020) Investigating the factors that influence the aroma profile of Apium graveolens: a review. Food Chemistry. 128673. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128673

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

2019

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

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

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

2018

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

2017

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

2015

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.

2014

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

2013

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

2011

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

This list was generated on Mon Nov 30 02:45:21 2020 UTC.

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