Number of items at this level: 492.
2021
Aspinall, S. R., Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V.
(2021)
Oral care product formulations, properties and challenges.
Colloids and Surfaces B: Biointerfaces, 200.
111567.
ISSN 0927-7765
doi: https://doi.org/10.1016/j.colsurfb.2021.111567
Brighina, S., Poveda Turrado, C., Restuccia, C., Walton, G., Fallico, B., Oruna-Concha, M. J.
ORCID: https://orcid.org/0000-0001-7916-1592 and Arena, E.
(2021)
Detrimental effect on the gut microbiota of 1,2-dicarbonyl
compounds after in vitro gastro-intestinal and fermentative
digestion.
Food Chemistry, 341.
128237.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128237
Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q., Qi, H., Konno, K. and Dong, X.
(2021)
Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis.
Food Science & Nutrition, 9 (1).
pp. 154-163.
ISSN 2048-7177
doi: https://doi.org/10.1002/fsn3.1974
Kocadagli, T., Methven, L., Kant, A. and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2021)
Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix.
Food Chemistry, 339.
128024.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128024
Mohd Nor, N. D., Houston-Price, C.
ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. and Methven, L.
(2021)
The effects of taste sensitivity and repeated taste exposure on children’s intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable.
Appetite, 157.
104991.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2020.104991
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
2020
Albadran, H. A., Monteagudo-Mera, A., Khutoryanskiy, V. V. and Charalampopoulos, D.
(2020)
Development of chitosan-coated agar-gelatin particles for probiotic delivery and targeted release in the gastrointestinal tract.
Applied Microbiology and Biotechnology, 104 (13).
pp. 5749-5757.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-020-10632-w
Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C.
ORCID: https://orcid.org/0000-0002-3671-4334 and Laureati, M.
(2020)
Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges.
Foods, 9 (11).
1594.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9111594
Ashwell, M., Gibson, S., Bellisle, F., Buttriss, J., Drewnowski, A., Fantino, M., Gallagher, A. M., de Graaf, K., Goscinny, S., Hardman, C. A., Laviada-Molina, H., López-García, R., Magnuson, B., Mellor, D., Rogers, P. J., Rowland, I., Russell, W., Sievenpiper, J. L. and la Vecchia, C.
(2020)
Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions.
Nutrition Research Reviews, 33 (1).
pp. 145-154.
ISSN 0954-4224
doi: https://doi.org/10.1017/S0954422419000283
Azman, E. M., Charalampopoulos, D. and Chatzifragkou, A.
(2020)
Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins.
Journal of Food Science, 85 (11).
pp. 3745-3755.
ISSN 0022-1147
doi: https://doi.org/10.1111/1750-3841.15466
Azman, E. M., House, A., Charalampopoulos, D. and Chatzifragkou, A.
(2020)
Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace.
International Journal of Food Science and Technology.
ISSN 1365-2621
doi: https://doi.org/10.1111/ijfs.14762
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
Chamata, Y., Watson, K. A. and Jauregi, P.
(2020)
Whey-derived peptides interactions with ACE by molecular docking as a potential predictive tool of natural ACE inhibitors.
International Journal of Molecular Sciences, 21 (3).
e864.
ISSN 1422-0067
doi: https://doi.org/10.3390/ijms21030864
Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J.
(2020)
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
Journal of the Science of Food and Agriculture, 100 (1).
pp. 245-257.
ISSN 1097-0010
doi: https://doi.org/10.1002/jsfa.10032
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
Harith, Z. T., de Andrade Lima, M., Charalampopoulos, D. and Chatzifragkou, A.
(2020)
Optimised production and extraction of astaxanthin from the yeast Xanthophyllomyces dendrorhous.
Microorganisms, 8 (3).
430.
ISSN 2076-2607
doi: https://doi.org/10.3390/microorganisms8030430
Harris, S., Powers, S., Monteagudo, A., Kosik, O., Lovegrove, A., Shewry, P. and Charalampopoulos, D.
(2020)
Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation.
European Journal of Nutrition, 59.
pp. 297-307.
ISSN 1436-6215
doi: https://doi.org/10.1007/s00394-019-01908-7
Kaldis, F., Cysneiros, D., Day, J., Karatzas, K.-A. G. and Chatzifragkou, A.
ORCID: https://orcid.org/0000-0002-9255-7871
(2020)
Anaerobic digestion of steam-exploded wheat straw and co-digestion strategies for enhanced biogas production.
Applied Sciences, 10 (22).
ISSN 2076-3417
doi: https://doi.org/10.3390/app10228284
(In Press)
Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., Wallner, M., Jilani, H., Alfaro, B. and Prosperio, C.
(2020)
Individual differences in texture preferences among European children: development and validation of the Child Food Texture Preference Questionnaire (CFTPQ).
Food Quality and Preference, 80.
103828.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2019.103828
Liu, C., Kolida, S., Charalampopoulos, D. and Rastall, R. A.
(2020)
An evaluation of the prebiotic potential of microbial levans from Erwinia sp. 10119.
Journal of Functional Foods, 64.
103668.
ISSN 1756-4646
doi: https://doi.org/10.1016/j.jff.2019.103668
Ma, F., Wang, R., Li, X., Kang, W., Bell, A. E., Zhao, D., Liu, X. and Chen, W.
(2020)
Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb.
Food Chemistry, 311.
126039.
ISSN 1873-7072
doi: https://doi.org/10.1016/j.foodchem.2019.126039
Naksang, P.
ORCID: https://orcid.org/0000-0002-9593-9381, Tongchitpakdee, S., Thumanu, K., Oruna-Concha, M. J., Niranjan, K. and Rachtanapun, C.
(2020)
Assessment of antimicrobial activity, mode of action and volatile compounds of etlingera pavieana essential oil.
Molecules, 25 (14).
3245.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules25143245
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
Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. and Halford, N. G.
ORCID: https://orcid.org/0000-0001-6488-2530
(2020)
Stress, nutrients and genotype: understanding and managing asparagine accumulation in wheat grain.
CABI Agriculture and Bioscience, 1 (1).
10.
ISSN 2662-4044
doi: https://doi.org/10.1186/s43170-020-00010-x
Olatujoye, J. B., Methven, L. and Jauregi, P.
(2020)
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling.
LWT, 130.
109611.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2020.109611
Pandey, V. K., Upadhyay, S. N., Niranjan, K. and Mishra, P. K.
(2020)
Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging.
International Journal of Biological Macromolecules, 157.
pp. 212-219.
ISSN 0141-8130
doi: https://doi.org/10.1016/j.ijbiomac.2020.04.149
Parma, V., Ohla, K., Veldhuizen, M. G., Niv, M. Y., Kelly, C. E., Bakke, A. J., Cooper, K. W., Bouysset, C., Pirastu, N., Dibattista, M., Liuzza, M. T., Kaur, R., Pepino, M. Y., Schopf, V., Pereda-Loth, V., Olsson, S. B., Gerkin, R. C., Dominguez, P. R., Albayay, J., Farruggia, M., Bhutani, S., Fjaeldstad, A. W., Kumar, R., Menini, A., Bensafi, M., Sandell, M., Konstantinidis, I., Di Pizio, A., Genovese, F., Ozturk, L., Thomas-Danguin, T., Frasnelli, J., Boesveldt, S., Saatci, O., Saraiva, L. R., Lin, C., Golebiowski, J., Hwang, L.-D., Ozdener, M. H., Guardia, M. D., Laudamiel, C., Ritchie, M., Havlicek, J., Pierron, D., Roura, E., Navarro, M., Nolden, A. A., Lim, J., Whitcroft, K. L., Colquitt, L. R., Ferdenzi, C., Brindha, E. V., Altundag, A., Maachi, A., Nunez-Parra, A., Patel, Z. M., Fiorucci, S., Philpott, C. M., Smith, B. C., Lundstrom, J. N., Mucignat, C., Parker, J. K., van den Brink, M., Schmuker, M., Fischmeister, F. P. S., Heinbockel, T., Shields, V. D. C., Faraji, F., Santamaria, E., Fredborg, W. E. A., Morini, G., Olofsson, J. K., Jalessi, M., Karni, N., D'Errico, A., Alizadeh, R., Pellegrino, R., Meyer, P., Huart, C., Chen, B., Soler, G. M., Alwashahi, M. K., Welge-Lussen, A., Freiherr, J., de Groot, J. H. B., Klein, H., Okamoto, M., Singh, P. B., Hsieh, J. W., Hummel, T., Reed, D. R., Munger, S. D. and Hayes, J. E.
(2020)
More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis.
Chem Senses, 45 (7).
pp. 609-622.
ISSN 1464-3553
doi: https://doi.org/10.1093/chemse/bjaa041
Piornos, J. A., Balagiannis, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K.
(2020)
Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor.
Journal of Agricultural and Food Chemistry, 68 (37).
pp. 10088-10096.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.0c03902
Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M.
(2020)
Cross-national differences in child food neophobia: a comparison of five European countries.
Food Quality and Preference, 81.
103861.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2019.103861
Richardson, D. P. and Lovegrove, J. A.
(2020)
Nutritional status of micronutrients as a possible and modifiable risk factor for COVID-19: a UK perspective.
British Journal of Nutrition.
ISSN 0007-1145
doi: https://doi.org/10.1017/S000711452000330X
Scott, K. P., Grimaldi, R., Cunningham, M., Sarbini, S. R., Wijeyesekera, A., Tang, M. L., Lee, J. C.-Y., Yau, Y. F., Ansell, J., Theis, S., Yang, K., Menon, R., Arfsten, J., Manurung, S., Gourineni, V. and Gibson, G. R.
(2020)
Developments in understanding and applying prebiotics in research and practice - an ISAPP conference paper.
Journal of Applied Microbiology, 128 (4).
pp. 934-948.
ISSN 1364-5072
doi: https://doi.org/10.1111/jam.14424
Shen, H., Elmore, J. S., Zhao, M. and Sun, W.
(2020)
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.
Food Chemistry, 329.
127032.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.127032
Uzunlu, S. and Methven, L.
(2020)
The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere.
International Journal of Agriculture, Environment and Food Sciences.
ISSN 2618-5946
doi: https://doi.org/10.31015/jaefs.2020.3.4
Wang, Y., Zhao, J., Zhang, W., Liu, C., Jauregi, P. and Huang, M.
(2020)
Modification of heat-induced whey protein gels by basic amino acids.
Food Hydrocolloids, 100.
105397.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2019.105397
Wei, X., Sun, Q., Methven, L. and Elmore, S.
(2020)
Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.
Food Chemistry, 339.
128077.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2020.128077
Xenopoulos, E., Giannikakis, I., Chatzifragkou, A., Koutinas, A. and Papanikolaou, S.
(2020)
Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters.
Processes, 8 (7).
819.
ISSN 2227-9717
doi: https://doi.org/10.3390/pr8070819
Zhou, X., Yeomans, M., Thomas, A., Wilde, P., Linter, B. and Methven, L.
(2020)
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat.
Food Quality and Preference.
104116.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2020.104116
2019
Akgün, B., Genc, S., Cheng, Q. and Isik, Ö.
(2019)
Impacts of sodium chloride reduction in tomato soup
system using potassium chloride and amino acids.
Czech Journal of Food Sciences, 37 (2).
pp. 93-98.
doi: https://doi.org/10.17221/140/2018-CJFS
Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L. and Parker, J. K.
(2019)
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
Food Chemistry, 284.
pp. 236-244.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2019.01.075
Bell, L., Methven, L. and Wagstaff, C.
(2019)
Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition.
In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 647-652.
doi: https://doi.org/10.17660/ActaHortic.2019.1256.92
Chen, B. Y., Ren, F. Y., Grandison, A. S. and Lewis, M. J.
(2019)
Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation.
International Journal of Dairy Technology, 72 (3).
ISSN 1364-727X
doi: https://doi.org/10.1111/1471-0307.12609
Chen, D.-W., Balagiannis, D. P. and Parker, J. K.
(2019)
Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.
Journal of the Science of Food and Agriculture, 99 (14).
pp. 6638-6643.
ISSN 1097-0010
doi: https://doi.org/10.1002/jsfa.9939
Chen, D.-W., Balagiannis, D. P. and Parker, J. K.
(2019)
Use of egg yolk phospholipids to generate chicken meat odorants.
Food Chemistry, 286.
pp. 71-77.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2019.01.184
Christoforidou, Z., Mora Ortiz, M., Poveda, C., Abbas, M., Walton, G., Bailey, M. and Lewis, M. C.
(2019)
Sexual dimorphism in immune development and in response to nutritional intervention in neonatal piglets.
Frontiers in Immunology, 10.
2705.
ISSN 1664-3224
doi: https://doi.org/10.3389/fimmu.2019.02705
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
English, M., Paulson, A., Green, R. J., Florek, O., Clifton, L. A., Arnold, T. and Frazier, R. A.
(2019)
The effects of native and modified clupeine on the structure of gram-negative model membranes.
Food Structure, 22.
100127.
ISSN 2213-3291
doi: https://doi.org/10.1016/j.foostr.2019.100127
Faulkes, C. G., Elmore, J. S., Baines, D. A., Fenton, B., Simmons, N. B. and Clare, E. L.
(2019)
Chemical characterisation of potential pheromones from the shoulder gland of the Northern yellow-shouldered-bat, Sturnira parvidens (Phyllostomidae: Stenodermatinae).
PeerJ, 7.
e7734.
ISSN 2167-8359
doi: https://doi.org/10.7717/peerj.7734
Galbally, P., Finnan, J., Ryan, D., Fagan, C. C. and McDonnell, K.
(2019)
The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products.
Environmental Technology & Innovation, 15.
100434.
ISSN 2352-1864
doi: https://doi.org/10.1016/j.eti.2019.100434
Gierer, F., Vaughan, S., Slater, M., Thompson, H. M., Elmore, S. and Girling, R. D.
(2019)
A review of the factors that influence pesticide residues in pollen and nectar: future research requirements for optimising the estimation of pollinator exposure.
Environmental Pollution, 249.
pp. 236-247.
ISSN 0269-7491
doi: https://doi.org/10.1016/j.envpol.2019.03.025
Gonzalez-Gonzalez, C. R., Machado, J., Correia, S., McCartney, A. L., Elmore, J. S. and Jauregi, P.
(2019)
Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity.
LWT-Food Science and Technology, 111.
pp. 449-456.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2019.05.039
Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L.
(2019)
The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits.
Foods, 8 (8).
305.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods8080305
Guo, Y., Michael, N., Fonseca Madrigal, J., Sosa Aguirre, C. and Jauregi, P.
(2019)
Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity.
Molecules, 24 (8).
1628.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules24081628
Harith, Z. T., Charalampopoulos, D. and Chatzifragkou, A.
(2019)
Rapeseed meal hydrolysate as substrate for microbial astaxanthin production.
Biochemical Engineering Journal, 151.
107330.
ISSN 1369-703X
doi: https://doi.org/10.1016/j.bej.2019.107330
Harris, S., Monteagudo-Mera, A., Kosik, O., Charalampopoulos, D., Shewry, P. and Lovegrove, A.
(2019)
Comparative prebiotic activity of mixtures of cereal grain polysaccharides.
AMB Express, 9 (1).
203.
ISSN 2191-0855
doi: https://doi.org/10.1186/s13568-019-0925-z
Hernandez-Hernandez, O., Olano, A., Rastall, R. A. and Moreno, F. J.
(2019)
In vitro digestibility of dietary carbohydrates: toward a standardized methodology beyond amylolytic and microbial enzymes.
Frontiers in Nutrition, 6.
61.
ISSN 2296-861X
doi: https://doi.org/10.3389/fnut.2019.00061
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
Kilic Bayraktar, M., Harbourne, N. and Fagan, C.
(2019)
Impact of heat treatment and acid gelation on polyphenol enriched milk samples.
LWT - Food Science and Technology, 113.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2019.108282
Kliem, K. E., Humphries, D. J., Grandison, A. S., Morgan, R., Livingstone, K. M., Givens, D. I. and Reynolds, C. K.
(2019)
Effect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows.
Journal of Dairy Science, 102 (1).
pp. 288-300.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2018-15247
Kliem, K. E., Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C., Grandison, A. S., Jackson, K. G., Todd, S., Givens, I. D. and Lovegrove, J. A.
(2019)
Food chain approach to lowering the saturated fat of milk and dairy products.
International Journal of Dairy Technology, 72 (1).
pp. 100-109.
ISSN 1364-727X
doi: https://doi.org/10.1111/1471-0307.12564
Kourmentza, C., Araujo, D., Sevrin, C., Roma-Rodriques, C., Lia Ferreira, J., Freitas, F., Dionisio, M., Baptista, P. V., Fernandes, A. R., Grandfils, C. and Reis, M. A. M.
(2019)
Occurrence of non-toxic bioemulsifiers during polyhydroxyalkanoate production by Pseudomonas strains valorizing crude glycerol by-product.
Bioresource Technology, 281.
pp. 31-40.
ISSN 0960-8524
doi: https://doi.org/10.1016/j.biortech.2019.02.066
La Rosa, S. L., Kachrimanidou, V., Buffetto, F., Pope, P. B., Pudlo, N. A., Martens, E. C., Rastall, R. A., Gibson, G. R. and Westereng, B.
(2019)
Wood-derived dietary fibers promote beneficial human gut
microbiota.
mSphere, 4 (1).
e00554-18.
ISSN 2379-5042
doi: https://doi.org/10.1128/mSphere.00554-18
Lappa, I. K., Papadaki, A., Kachrimanidou, V., Terpou, A., Koulougliotis, D., Eriotou, E. and Kopsahelis, N.
(2019)
Cheese whey processing: integrated biorefinery concepts and emerging food applications.
Foods, 8 (8).
347.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods8080347
Lau, T., Harbourne, N. and Oruña‐Concha, M. J.
(2019)
Valorization of sweet corn (Zea mays) cob by extraction of
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International Journal of Food Science and Technology, 54 (4).
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ISSN 1365-2621
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Maina, S., Kachrimanidou, V., Ladakis, D., Papanikolaou, S., de Castro, A. M. and Koutinas, A.
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Evaluation of 1,3-propanediol production by two Citrobacter freundii strains using crude glycerol and soybean cake hydrolysate.
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ISSN 1614-7499
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Mao, Y., Lei, R., Ryan, J., Rodriguez, F. A., Rastall, B., Chatzifragkou, A., Winkworth-Smith, C., Harding, S. E., Ibbett, R. and Binner, E.
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Food Chemistry: X, 2.
100026.
ISSN 2590-1575
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Min, J.-H., Reddy, L. V., Charalampopoulos, D., Kim, Y.-M. and Wee, Y.-J.
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Optimized production of Poly(γ-Glutamic acid) by bacillus sp. FBL-2 through response surface methodology using central composite design.
Journal of Microbiology and Biotechnology, 29 (7).
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ISSN 1017-7825
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Mohd Zaini, N. A. B., Chatzifragkou, A. and Charalampopoulos, D.
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Microbial production of D-lactic acid from dried distillers grains with solubles.
Engineering in Life Sciences, 19 (1).
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ISSN 1618-2863
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MohdMaidin, N., Oruna-Concha, M. J. and Jauregi, P.
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Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace.
Food Chemistry, 271.
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Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss.
Drying Technology, 37 (7).
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The role of bubbles in the development of food structure.
In: Spyropoulos, F., Lazidis, A. and Norton, I. (eds.)
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Royal Society of Chemistry, pp. 93-114.
ISBN 9781788016155
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Monteagudo, A., Rastall, B., Gibson, G., Charalampopoulos, D. and Chatzifragkou, A.
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Adhesion mechanisms mediated by probiotics and prebiotics and their potential impact on human health.
Applied Microbiology and Biotechnology, 103.
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Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K.
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Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method.
Food Research International, 123.
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Prasanna, P. P. H. and Charalampopoulos, D.
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Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt.
International Journal of Dairy Technology, 72 (1).
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Prayoonthien, P., Rastall, R. A., Kolida, S., Nitisinprasert, S. and Keawsompong, S.
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In vitro fermentation of copra meal hydrolysate by human fecal microbiota.
3 Biotech, 9.
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Sanders, M. E., Merenstein, D. J., Reid, G., Gibson, G. R. and Rastall, R. A.
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Probiotics and prebiotics in intestinal health and disease: from biology to the clinic.
Nature Reviews Gastroenterology and Hepatology, 16.
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ISSN 1759-5053
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Song, D.-Y., Reddy, V. L., Charalampopoulos, D. and Wee, Y.-J.
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Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology.
Biomolecules, 9 (12).
754.
ISSN 2218-273X
doi: https://doi.org/10.3390/biom9120754
Tsakona, S., Papadaki, A., Kopsahelis, N., Kachrimanidou, V., Papanikolaou, S. and Koutinas, A.
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Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams.
Foods, 8 (8).
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Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S.
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Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.
Food Chemistry, 284.
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Zainal Abidin, M., Kourmentza, C., Karatzas, K. A. and Niranjan, K.
(2019)
Enzymatic hydrolysis of thermally pre‐treated chitin and antimicrobial activity of N,N'‐diacetylchitobiose.
Journal of Chemical Technology and Biotechnology, 94 (8).
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ISSN 1097-4660
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Zaini, N. A., Chatzifragkou, A., Tverezovskiy, V. and Charalampopoulos, D.
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Purification and polymerisation of microbial D-lactic acid from DDGS hydrolysates fermentation.
Biochemical Engineering Journal, 150.
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Zaini, N.A.B., Chatzifragkou, A. and Charalampopoulos, D.
(2019)
Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS).
Food and Bioproducts Processing, 118.
pp. 103-113.
ISSN 0960-3085
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de Andrade Lima, M., Kestekoglou, I., Charalampopoulos, D. and Chatzifragkou, A.
(2019)
Supercritical fluid extraction of carotenoids from vegetable waste matrices.
Molecules, 24 (3).
466.
ISSN 1420-3049
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de Carvalho, N. M., Walton, G. E., Poveda, C. G., Silva, S.N., Amorim, M., Madureira, A. R., Pintado, M. E., Gibson, G. R. and Jauregi, P.
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Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota.
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van Breda, S. G., Mathijs, K., Sagi Kiss, V., Kuhnle, G. G., van der Veer, B., Jones, R. R., Sinha, R., Ward, M. H. and de Kok, T. M.
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Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers.
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Albadran, H. A., Chatzifragkou, A., Khutoryanskiy, V. and Charalampopoulos, D.
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Development of surfactant-coated alginate capsules containing Lactobacillus plantarum.
Food Hydrocolloids, 82.
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Chatzifragkou, A. and Charalampopoulos, D.
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Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies.
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Polysaccharide food matrices for controlling the release, retention and perception of flavours.
Food Hydrocolloids, 79.
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In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources.
Carbohydrate Polymers, 199.
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Florek, O. B., Clifton, L. A., Wilde, M., Arnold, T., Green, B. and Frazier, R.
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Lipid composition in fungal membrane models: effect of lipid fluidity.
Acta Crystallographica Section D: Biological Crystallography, 74 (12).
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ISSN 1399-0047
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Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., Miyashita, K., Camp, J. v., Alasalvar, C., Ismail, A. B., Elmore, S., Birch, G. G., Charalampopoulos, D., Astley, S. B., Pegg, R., Zhou, P. and Finglas, P.
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Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods?
Food Chemistry, 264.
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Protective effect of β-Lactoglobulin against heat induced loss of antioxidant activity of resveratrol.
Food Chemistry, 266.
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Ho, A. L., Kosik, O., Lovegrove, A., Charalampopoulos, D. and Rastall, R. A.
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In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria.
Carbohydrate Polymers, 179.
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Kaewjumpol, G., Oruna-Concha, M. J., Niranjan, K. and Thawornchinsombut, S.
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The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction.
Journal of the Science of Food and Agriculture, 98 (9).
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ISSN 0022-5142
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Kantifedaki, A., Kachrimanidou, V., Mallouchos, A., Papanikolaou, S. and Koutinas, A. A.
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Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum.
Journal of Cleaner Production, 185.
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Kopsahelis, A., Kourmentza, C., Zafiri, C. and Kornaros, M.
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Gate-to-gate life cycle assessment of biosurfactants and bioplasticizers production via biotechnological exploitation of fats and waste oils.
Journal of Chemical Technology and Biotechnology, 93 (10).
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ISSN 0268-2575
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Kourmentza, C., Costa, J., Azevedo, Z., Servin, C., Grandfils, C., De Freitas, V. and Reis, M. A. M.
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Burkholderia thailandensis as a microbial cell factory for the bioconversion of used cooking oil to polyhydroxyalkanoates and rhamnolipids.
Bioresource Technology, 247.
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ISSN 0960-8524
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Kourmentza, K., Economou, C. N., Tsafrakidou, P. and Kornaros, M.
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Spent coffee grounds make much more than waste: exploring recent advances and future exploitation strategies for the valorization of an emerging food waste stream.
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980 - 992.
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Lu, F., Kuhnle, G. K. and Cheng, Q.
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The effect of common spices and meat type on the formation of heterocyclic
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Food Control, 92.
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Lu, F., Rodriguez Garcia, J., Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S., Warren, G., Chatzifragkou, A., McQueen Mason, S., Gomez, L., Faas, L., Balcombe, K., Srinivasan, C., Picchioni, F., Hadley, P. and Charalampopoulos, D.
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Valorisation strategies for cocoa pod husk and its fractions.
Current Opinion in Green and Sustainable Chemistry, 14.
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ISSN 2452-2236
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Methven, L., Ellis, L. and Kavaliauskaite, G.
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Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes.
In: 15th Weurman Flavour Research Symposium, 18-22 September 2017, Graz, Austria, pp. 193-198.
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Mohd Maidin, N., Michael, N., Oruna-Concha, M. J. and Jauregi, P.
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Polyphenols extracted from red grape pomace by a surfactant based method show enhanced collagenase and elastase inhibitory activity.
Journal of Chemical Technology and Biotechnology, 93 (7).
pp. 1916-1924.
ISSN 0268-2575
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Monteagudo, A., Chatzifragkou, A., Kosik, O., Gibson, G., Lovegrove, A., Shewry, P. and Charalampopoulos, D.
(2018)
Evaluation of the prebiotic potential of arabinoxylans extracted from wheat distillers’ dried grains with solubles (DDGS) and in-process samples.
Applied Microbiology and Biotechnology, 102 (17).
pp. 7577-7587.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-018-9171-6
Moreno-Montoro, M., Jauregi, P., Navarro-Alarcón, M., Olalla-Herrera, M., Giménez-Martínez, R., Amigo, L. and Miralles, B.
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Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks.
Analytical and Bioanalytical Chemistry, 410 (15).
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ISSN 1618-2650
doi: https://doi.org/10.1007/s00216-018-0983-0
Noriega, D., Zuñiga, M. E., Soto, C., MohdMaidin, N., Michael, N. and Jauregi, P.
(2018)
Colloidal gas aphrons separation to obtain polyphenol rich fractions from artichoke agro-industrial discards.
Food and Bioproducts Processing, 110.
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Okunade, O., Niranjan, K., Ghawi, S. K., Kuhnle, G. and Methven, L.
(2018)
Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli.
Molecular Nutrition & Food Research, 62 (18).
1700980.
ISSN 1613-4125
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Omar, A., Harbourne, N. and Oruna-Concha, M. J.
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Effects of industrial processing methods on camel skimmed milk properties.
International Dairy Journal, 84.
pp. 15-22.
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Papadaki, A., Vieira Fernandes, K., Chatzifragkou, A., Gonçalves Aguieiras, E. C., Cavalcanti da Silva, J. A., Fernandez-Lafuente, R., Papanikolaou, S., Koutinas, A. and Guimarães Freire, D. M.
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Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry waste.
Bioresource Technology, 267.
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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
Prabhakumari, P., Chatzifragkou, A., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D.
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Development and characterisation of protein films derived from dried distillers’ grains with solubles and in-process samples.
Industrial Crops and Products, 121.
pp. 258-266.
ISSN 0926-6690
doi: https://doi.org/10.1016/j.indcrop.2018.05.016
Prasanna, P. H. P. and Charalampopoulos, D.
(2018)
Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk.
Food Bioscience, 21.
pp. 72-79.
ISSN 2212-4292
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Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L.
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Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential.
LWT-Food Science and Technology, 97.
pp. 476-482.
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Scollo, E., Neville, D., Oruna-Concha, M. J., Trotin, M. and Cramer, R.
(2018)
Characterization of the proteome of Theobroma cacao beans by nano-UHPLC-ESI MS/MS.
Proteomics, 18 (3-4).
1700339.
ISSN 1615-9853
doi: https://doi.org/10.1002/pmic.201700339
Sharma, N., Alam, T., Goyal, S.K., Fatma, S., Pathania, S. and Niranjan, K.
(2018)
Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge.
Journal of Food Science, 83 (12).
pp. 3076-3084.
ISSN 0022-1147
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Sharma, N., Goyal, S. K., Alam, T., Fatma, S. and Niranjan, K.
(2018)
Effect of germination on the functional and moisture sorption properties of high pressure processed foxtail millet grain flour.
Food and Bioprocess Technology, 11 (1).
pp. 209-222.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-017-2007-z
Sharma, N., Goyal, S. K., Alam, T., Fatma, S., Chaoruangrit, A. and Niranjan, K.
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Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains.
Journal of Cereal Science, 83.
pp. 162-170.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2018.08.013
Si, J.-B., Jang, E.-J., Charalampopoulos, D. and Wee, Y.-J.
(2018)
Purification and characterization of microbial protease produced extracellularly from Bacillus subtilis FBL-1.
Biotechnology and Bioprocess Engineering, 23 (2).
pp. 176-182.
ISSN 1226-8372
doi: https://doi.org/10.1007/s12257-017-0495-3
Stewart, A., Grandison, A., Fagan, C., Ryan, A., Festring, D. and Parker, J. K.
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Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate.
Journal of Dairy Science, 101 (10).
pp. 8822-8836.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2018-14414
Tzirita, M., Papanikolaou, S., Chatzifragkou, A. and Quilty, B.
(2018)
Waste fat biodegradation and biomodification by Yarrowia lipolytica and a bacterial consortium composed of Bacillus spp. and Pseudomonas putida.
Engineering in Life Sciences, 18 (12).
pp. 932-942.
ISSN 1618-2863
doi: https://doi.org/10.1002/elsc.201800067
Val-Laillet, D., Elmore, J. S., Baines, D., Naylor, P. and Naylor, R.
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Long-term exposure to sensory feed additives during the gestational and postnatal periods impacts sows’ colostrum and milk sensory profiles, piglets’ growth and feed intake.
Journal of Animal Science, 96 (8).
pp. 3233-3248.
ISSN 0021-8812
doi: https://doi.org/10.1093/jas/sky171
de Andrade Lima, M., Charalampopoulos, D. and Chatzifragkou, A.
(2018)
Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels.
The Journal of Supercritical Fluids, 133.
pp. 94-102.
ISSN 0896-8446
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de Andrade Lima, M., Charalampopoulos, D. and Chatzifragkou, A.
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Purification of supercritical-fluid carotenoid-rich extracts by hydrophobic interaction chromatography.
Separation and Purification Technology, 203.
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ISSN 1383-5866
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Al-Busaidi, M. A., Jukes, D. J. and Bose, S.
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Hazard analysis and critical control point (HACCP) in seafood processing: an analysis of its application and use in regulation in the Sultanate of Oman.
Food Control, 73.
pp. 900-915.
ISSN 0956-7135
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Ayyappa, K. A., Shatwan, I., Bodhini, D., Bramwell, L. R., Ramya, K., Sudha, V., Anjana, R. M., Lovegrove, J. A., Mohan, V., Radha, K. and Vimaleswaran, K. S.
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High fat diet modifies the association of lipoprotein lipase gene polymorphism with high density lipoprotein cholesterol in an Asian Indian population.
Nutrition Journal, 14 (1).
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Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. and Khutoryanskiy, V.
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Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery.
Journal of Food Science, 82 (12).
pp. 2954-2959.
ISSN 0022-1147
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Bull, S. P., Hong, Y., Khutoryanskiy, V. V., Parker, J. K., Faka, M. and Methven, L.
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Whey protein mouth drying influenced by thermal denaturation.
Food Quality and Preference, 56.
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ISSN 0950-3293
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(Part B)
Cook, S. L. , Bull, S. P., Methven, L., Parker, J. K. and Khutoryanskiy, V. V.
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Mucoadhesion: a food perspective.
Food Hydrocolloids, 72.
pp. 281-296.
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Cook, S. L., Woods, S., Methven, L., Parker, J. K. and Khutoryanskiy, V. V.
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Mucoadhesive polysaccharides modulate sodium retention, release and taste perception.
Food Chemistry, 240.
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De Andrade, C. J., De Andrade, L. M., Rocco, S. A., Sforça, M. L., Pastore, G. M. and Jauregi, P.
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A novel approach for the production and purification of mannosylerythritol lipids (MEL) by Pseudozyma tsukubaensis using cassava wastewater as substrate.
Separation and Purification Technology, 180.
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Di, R., Vakkalanka, M. S., Onumpai, C., Chau, H. K., White, A., Rastall, R. A., Yam, K. and Hotchkiss, A. T.
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Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells.
Food Chemistry, 227.
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ISSN 0308-8146
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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.
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Oxidative discolouration in whole-head and cut lettuce:
biochemical and environmental influences on a complex
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Euphytica, 213 (8).
180.
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Israr, B., Frazier, R. A. and Gordon, M. H.
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Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods.
Food Chemistry, 214.
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Junqueira-Goncalves, M. P., Salinas, G. E., Bruna, J. E. and Niranjan, K.
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An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries.
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ISSN 1097-0010
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Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A.
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Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production.
Food Chemistry, 221.
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La Fata, G., Rastall, R. A., Lacroix, C., Harmsen, H., Mohajeri, M., Weber, P. and Steinert, R.
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Nutrients, 9 (12).
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ISSN 2072-6643
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Latulippe, M. E., Meheust, A., Augustin, L., Benton, D., Berčík, P., Birkett, A., Eldridge, A. L., Faintuch, J., Hoffmann, C., Miller Jones, J., Kendall, C., Lajolo, F., Perdigon, G., Antonio Prieto, P., Rastall, R. A., Sievenpiper, J. L., Slavin, J. and Wenzel de Menezes, E.
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Food & Nutrition Research, 57 (1).
19214.
ISSN 1654-661X
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Heterocyclic amines and polycyclic aromatic hydrocarbons in
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Food Control, 73 (B).
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ISSN 0956-7135
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Lu, F., Kuhnle, G. K. and Cheng, Q.
(2017)
Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties.
Food Control, 81.
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Ma, F., Zhang, Y., Liu, N., Zhang, J., Tan, G., Kannan, B., Liu, X. and Bell, A. E.
(2017)
Rheological properties of polysaccharides from Dioscorea opposita Thunb.
Food Chemistry, 227.
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Ma, F., Zhang, Y., Wen, Y., Yao, Y., Zhu, J., Liu, X., Bell, A. and Tikkanen-Kaukanen, C.
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Emulsification properties of polysaccharides from Dioscorea opposita Thunb.
Food Chemistry, 221.
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Ma, F., Zhang, Y., Yao, Y., Wen, Y., Hu, W., Zhang, J., Liu, X., Bell, A. E. and Tikkanen-Kaukanen, C.
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Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb.
Food Chemistry, 228.
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Maina, S., Kachrimanidou, V. and Koutinas, A.
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A roadmap towards a circular and sustainable bioeconomy through waste valorization.
Current Opinion in Green and Sustainable Chemistry, 8.
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Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K.
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High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction.
Innovative Food Science and Emerging Technologies, 39.
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Moreno-Montoro, M., Olalla-Herrera, M., Rufián-Henares, J. Á., Martínez, R. G., Miralles, B., Bergillos, T., Navarro-Alarcón, M. and Jauregi, P.
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Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components.
Food & Function, 8 (8).
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ISSN 2042-650X
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Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G.
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Food Chemistry, 220.
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Parker, J. K.
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The impact of the skim milk powder manufacturing process
on the flavor of model white chocolate.
Journal of Agricultural and Food Chemistry, 65 (6).
pp. 1186-1195.
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Tchakouteu, S. S., Kopsahelis, N., Chatzifragkou, A., Kalantzi, O., Stoforos, N. G., Koutinas, A. A., Aggelis, G. and Papanikolaou, S.
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Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour.
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Zainal Abidin, M., Junqueira-Gonçalves, M. P., Khutoryanskiy, V. and Niranjan, K.
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27.
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A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content.
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Hongkulsup, C., Khutoryanskiy, V. and Niranjan, K.
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Enzyme assisted extraction of chitin from shrimp shells (Litopenaeus vannamei).
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Astringency reduction in red wine by whey proteins.
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The efficacy of potassium sorbate-coated packaging to control postharvest gray mold in raspberries, blackberries, and blueberries.
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Likotrafiti, E., Tuohy, K. M., Gibson, G. R. and Rastall, R. A.
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Antimicrobial activity of selected synbiotics targeted for the elderly against pathogenic Escherichia coli strains.
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Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future.
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Effect of gums in microstructure and rheological behaviour of thickened food matrices.
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Royal Society of Chemistry, pp. 291-294.
ISBN 9781782623274
doi: https://doi.org/10.1039/9781782623830-00291
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Ramos, P. E., Cerqueira, M. A., Cook, M. T., Bourbon, A. I., Khutoryanskiy, V. V., Charalampopoulos, D., Teixeira, J. A. and Vicente, A. A.
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Santos-Ebinuma, V. C., Teixeira, M. F. S., Pessoa, A. and Jauregi, P.
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Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK.
Food Quality and Preference, 50.
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Tsakona, S., Skiadaresis, A. G., Kopsahelis, N., Chatzifragkou, A., Papanikolaou, S., Kookos, I. K. and Koutinas, A. A.
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Valorisation of side streams from wheat milling and confectionery industries for consolidated production and extraction of microbial lipids.
Food Chemistry, 198.
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Xu, F., Oruna-Concha, M.-J. and Elmore, J. S.
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The use of asparaginase to reduce acrylamide levels in cooked food.
Food Chemistry, 210.
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Zhou, X., Shen, Y., Parker, J. K., Kennedy, O. B. and Methven, L.
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Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model.
Chemosensory Perception.
ISSN 1936-5810
doi: https://doi.org/10.1007/s12078-016-9211-5
de Barros, J. M.S., Costabile, A., Charalampopoulos, D., Khutoryanskiy, V. V. and Edwards, A. D.
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Evaluating and optimizing oral formulations of live bacterial vaccines using a gastro-small intestine model.
European Journal of Pharmaceutics and Biopharmaceutics, 102.
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Al-Busaidi, M. A. and Jukes, D. J.
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Assessment of the food control systems in the Sultanate of Oman.
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On the possibility of non-fat frying using molten glucose.
Journal of Food Science, 80 (1).
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Albadran, H. A., Chatzifragkou, A., Khutoryanskiy, V. I. and Charalampopoulos, D.
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Bernat, N., Chafer, M., Rodríguez García, J., Chiralt, A. and Gonzalez-Martinez, C.
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Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks.
LWT-Food Science and Technology, 62 (1).
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Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Charalampopoulos, D., Nualkaekul, S. and Radecka, I.
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Bland, J. H., Bailey, A. P., Grandison, A. S. and Fagan, C. C.
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Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting.
Journal of Dairy Science, 98 (3).
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Bland, J. H., Grandison, A. S. and Fagan, C. C.
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Evaluation of milk compositional variables on coagulation properties using partial least squares.
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ISSN 0022-0299
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Bland, J. H., Grandison, A. S. and Fagan, C. C.
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The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.
International Journal of Dairy Technology, 68 (3).
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Bland, J., Grandison, A. and Fagan, C.
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Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality.
Journal of Dairy Science, 98 (1).
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ISSN 0022-0302
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Chatzifragkou, A., Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R., Shewry, P. R. and Charalampopoulos, D.
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Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS).
Process Biochemistry, 50 (12).
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ISSN 0032-9592
doi: https://doi.org/10.1016/j.procbio.2015.09.005
Chen, B., Grandison, A. S. and Lewis, M. J.
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Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation.
Food Chemistry, 181.
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ISSN 0308-8146
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Chen, B., Lewis, M. and Grandison, A.
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Effect of seasonal variation on the properties of whipping
cream, soft cheese and skim milk powder in the UK.
International Journal of Dairy Technology, 68 (1).
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ISSN 1364-727X
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Key aroma compounds of sweet potato fries.
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Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: moisture content, particle size, high pressure and enzymatic pre-treatment effects.
Food Chemistry, 194.
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Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties.
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Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots.
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Parker, J. K., Elmore, J. S. and Methven, L., eds.
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Cocoa flavanol intake improves endothelial function and Framingham Risk Score in healthy men and women: a randomised, controlled, double-masked trial: the Flaviola Health Study.
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Oleaginous yeast Cryptococcus curvatus exhibits interplay
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Zhang, Y., Cheng, Q., Yao, Y., Guo, X., Wang, R. and Peng, Z.
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A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells.
European Food Research and Technology, 238 (4).
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de Barros, J. M. S., Scherer, T., Charalampopoulos, D., Khutoryanskiy, V. V. and Edwards, A. D.
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A laminated polymer film formulation for enteric delivery of live vaccine and probiotic bacteria.
Journal of Pharmaceutical Sciences, 103 (7).
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Al-Habsi, N., Davis, F. and Niranjan, K.
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Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements
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E845-E852.
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Ahmad Tarmizi, A. H. and Niranjan, K.
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Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage.
Food and Bioprocess Technology, 6 (2).
pp. 489-497.
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Ahmad Tarmizi, A. H., Niranjan, K. and Gordon, M.
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Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application.
Food Chemistry, 136 (2).
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Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment.
Journal of Advanced Nursing, 70 (3).
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Allen, V. A., Methven, L. and Gosney, M.
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Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes.
Clinical Nutrition, 32 (6).
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From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems.
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Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358.
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Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349.
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Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Morris, M. R., Charalampopoulos, D. and Radecka, I.
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Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria.
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African Journal of Food Science, 7 (8).
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Cook, M., Tzortzis, G. T., Khutoryanskiy, V. V. and Charalampopoulos, D.
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Layer-by-layer coating of alginate matrices with chitosan–alginate for the improved survival and targeted delivery of probiotic bacteria after oral administration.
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Cook, M. T., Saratoon, T., Tzortzis, G., Edwards, A., Charalampopoulos, D. and Khutoryanskiy, V. V.
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CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery.
Biomacromolecules, 14 (2).
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Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O., Mottram, D., Gosney, M., Blumenthal, H. and Methven, L.
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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Journal of the Science of Food and Agriculture, 93 (13).
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ISSN 0022-5142
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Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L.
(2013)
Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Food Chemistry, 141 (1).
pp. 77-83.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.03.018
Drummond, E. M., Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. and Gibney , E.
(2013)
Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark.
Phytotherapy Research, 27 (4).
pp. 588-594.
ISSN 1099-1573
doi: https://doi.org/10.1002/ptr.4753
Frazier, R. A.
(2013)
Delivering high-level food industry skills for future food security through Advanced Training Partnerships.
Nutrition Bulletin, 38 (3).
pp. 349-351.
ISSN 1471-9827
doi: https://doi.org/10.1111/nbu.12047
Ghawi, S. K., Methven, L. and Niranjan, K.
(2013)
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba).
Food Chemistry, 138 (2-3).
pp. 1734-1741.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.10.119
Harbourne, N., Marete, E., Jacquier, J. C. and O' Riordan, D.
(2013)
Conventional extraction techniques for phytochemicals.
In: Tiwari, B.K., Brunton, N. P. and Brennan, C. S. (eds.)
Handbook of plant food phytochemicals: sources, stability and extraction.
Wiley-Blackwell, Chichester, pp. 399-411.
ISBN 9781444338102
doi: https://doi.org/10.1002/9781118464717.ch17
Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D.
(2013)
Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages: a review.
Food Research International, 50 (2).
pp. 480-486.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2011.03.009
Hough, G., Methven, L. and Lawless, H. T.
(2013)
Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits.
Journal of Sensory Studies, 28 (5).
pp. 414-421.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12067
Hussain, I., Bell, A. E. and Grandison, A. S.
(2013)
Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure.
Food and Bioprocess Technology, 6 (7).
pp. 1729-1740.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-012-0834-5
Hussain, I., Bell, A. E. and Grandison, A. S.
(2013)
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, 6 (7).
pp. 1741-1748.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-012-0837-2
Israr, B., Frazier, R. A. and Gordon, M. H.
(2013)
Effects of phytate and minerals on the bioavailability of oxalate from food.
Food Chemistry, 141 (3).
pp. 1690-1693.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.04.130
Jauregi, P., Coutte, F., Catiau, L., Lecouturier, D. and Jacques, P.
(2013)
Micelle size characterization of lipopeptides produced by B. subtilis and their recovery by the two-step ultrafiltration process.
Separation and Purification Technology, 104.
pp. 175-182.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2012.11.017
Jia, C. and Jukes, D.
(2013)
The national food safety control system of China: a systematic review.
Food Control, 32 (1).
pp. 236-245.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2012.11.042
Kachrimanidou, V., Kopsahelis, N., Chatzifragkou, A., Papanikolaou, S., Yanniotis, S., Kookos, I. and Koutinas, A. A.
(2013)
Utilisation of by-products from sunflower-based biodiesel
production processes for the production of fermentation feedstock.
Waste and Biomass Valorization, 4 (3).
pp. 529-537.
ISSN 1877-265X
doi: https://doi.org/10.1007/s12649-012-9191-x
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
Likotraftiti, E., Tuohy, K. M., Gibson, G. R. and Rastall, R. A.
(2013)
Development of antimicrobial synbiotics using potentially-probiotic faecal isolates of Lactobacillus fermentum and Bifidobacterium longum.
Anaerobe, 20.
pp. 5-13.
ISSN 1075-9964
Lopez-Andres , P., Luciano, G., Vasta, V., Gibson, T. M., Biondi, L., Priolo, A. and Mueller-Harvey, I.
(2013)
Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep.
British Journal of Nutrition, 110 (4).
pp. 632-639.
ISSN 1475-2662
doi: https://doi.org/10.1017/S0007114512005703
Mills, C., Oruna-Concha, M. J., Mottram, D. S., Gibson, G. R. and Spencer, J. P. E.
(2013)
The effect of processing on chlorogenic acid content of commercially available coffee.
Food Chemistry, 141 (4).
pp. 3335-3340.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.06.014
Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G.
(2013)
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
Journal of Agricultural and Food Chemistry, 61 (27).
pp. 6734-6742.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf401570x
Newman, J., Harbourne, N., O'Riordan, D., Jacquier, J. C. and O'Sullivan, M.
(2013)
Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolsates.
Journal of Food Engineering, 128.
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ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2013.12.019
Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V. and Charalampopoulos, D.
(2013)
Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices.
Food Research International, 53 (1).
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ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2013.04.019
Osman, A., Tzortzis, G., Rastall, R. and Charalampopoulos, D.
(2013)
High yield production of a soluble bifidobacterial β-galactosidase (BbgIV) inE. coliDH5α with improved catalytic efficiency for the synthesis of prebiotic galactooligosaccharides.
Journal of Agricultural and Food Chemistry, 61 (9).
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ISSN 0021-8561
doi: https://doi.org/10.1021/jf304792g
Parker, J., Price, N. and Claus, S.
(2013)
Comparison of different species of cooked liver.
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Current topics in flavor chemistry and biology.
Deutsche Forschungsanstalt fur Lebensmittelchemie.
Parker, J. K.
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The kinetics of thermal generation of flavour.
Journal of the Science of Food and Agriculture, 93 (2).
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ISSN 0022-5142
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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, pp. 185-198.
ISBN 9781461470755
Postles, J., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G.
(2013)
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain.
Journal of Cereal Science, 57 (3).
pp. 463-470.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2013.02.001
Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G.
(2013)
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011.
Food Additives & Contaminants: Part A, 30 (9).
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ISSN 1944-0049
doi: https://doi.org/10.1080/19440049.2013.805439
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).
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ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2012.11.016
Rastall, R. A.
(2013)
Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition.
Current Opinion in Clinical Nutrition and Metabolic Care, 16 (6).
pp. 675-678.
ISSN 1363-1950
doi: https://doi.org/10.1097/MCO.0b013e328365b5fd
Rodríguez García, J., Laguna, L., Puig, A., Salvador, A. and Hernando, I.
(2013)
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits.
Food Bioprocess Technology, 6 (10).
pp. 2739-2750.
ISSN 1935-5149
doi: https://doi.org/10.1007/s11947-012-0919-1
Rodríguez García, J., Puig, A., Salvador, A. and Hernando, I.
(2013)
Functionality of several cake ingredients: a comprehensive approach.
Czech Journal of Food Sciences, 31 (4).
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ISSN 1212-1800
Sanders, M. R., Clifton, L. A., Neylon, C., Frazier, R. A. and Green, R. J.
(2013)
Selected wheat seed defense proteins exhibit competitive binding to model microbial lipid interfaces.
Journal of Agricultural and Food Chemistry, 61 (28).
pp. 6890-6900.
ISSN 1520-5118
doi: https://doi.org/10.1021/jf401336a
Sarbini, S. R., Kolida, S., Gibson, G. R. and Rastall, R. A.
(2013)
In vitro fermentation of commercial α-gluco-oligosaccharide by faecal microbiota from lean and obese human subjects.
British Journal of Nutrition, 109 (11).
pp. 1980-1989.
ISSN 0007-1145
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Withers, C., Gosney, M. and Methven, L.
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Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer.
Journal of Sensory Studies, 28 (3).
pp. 230-237.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12039
Zikou, E., Chatzifragkou, A., Koutinas, A. A. and Papanikolaou, S.
(2013)
Evaluating glucose and xylose as cosubstrates for lipid
accumulation and c-linolenic acid biosynthesis of Thamnidium elegans.
Journal of Applied Microbiology, 114 (4).
pp. 1020-1032.
ISSN 1365-2672
doi: https://doi.org/10.1111/jam.12116
2012
Ahmad Tarmizi, A. H. and Niranjan, K.
(2012)
Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake.
Food and Bioprocess Technology, 6 (10).
pp. 2600-2608.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-012-0921-7
Al-Habsi, N. A. and Niranjan, K.
(2012)
Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey.
Food Chemistry, 135 (3).
pp. 1448-1454.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.06.012
Al-Khusaibi, M. K. and Niranjan, K.
(2012)
The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices.
Food and Bioprocess Technology, 5 (6).
pp. 2392-2400.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-011-0562-2
Cardelle-Cobas, A., Olano, A., Corzo, N., Villamiel, M., Collins, M., Kolida, S. and Rastall, B.
(2012)
In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota.
Journal of Agricultural and Food Chemistry , 60 (8).
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ISSN 0021-8561
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Charalampopoulos, D. and Rastall, R. A.
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Prebiotics in foods.
Current Opinion in Biotechnology, 23 (2).
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ISSN 0958-1669
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Chatzifragkou, A. and Papanikolaou, S.
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Effect of impurities in biodiesel-derived waste glycerol on the performance and feasibility of biotechnological processes.
Applied Microbiology and Biotechnology.
ISSN 0175-7598
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Chatzifragkou, A., Aggelis, G., Gardeli, C., Galiotou-Panayotou, M., Komaitis, M. and Papanikolaou, S.
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Adaptation dynamics of Clostridium butyricum in high
1,3-propanediol content media.
Applied Microbiology and Biotechnology.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-012-4003-6
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: https://doi.org/10.3168/jds.2011-4367
Clifton, L. A., Sanders, M., Kinane, C., Arnold, T., Edler, K. J., Neylon, C., Green, R. J. and Frazier, R. A.
(2012)
The role of protein hydrophobicity in thionin–phospholipid interactions: a comparison of α1 and α2-purothionin adsorbed anionic phospholipid monolayers.
Physical Chemistry Chemical Physics, 14 (39).
pp. 13569-13579.
ISSN 1463-9076
doi: https://doi.org/10.1039/C2CP42029E
Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P.
(2012)
Supporting visual assessment of food and nutrient intake in a clinical care setting.
In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.
Cook, M. T., Tzortzis, G., Charalampopoulos, D. and Khutoryanskiy, V. V.
(2012)
Microencapsulation of probiotics for gastrointestinal delivery.
Journal of Controlled Release, 162 (1).
pp. 56-67.
ISSN 0168-3659
doi: https://doi.org/10.1016/j.jconrel.2012.06.003
Deepika, G., Karunakaran, E., Hurley, C. R., Biggs, C. A. and Charalampopoulos, D.
(2012)
Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG.
Microbial Cell Factories, 11 (1).
116.
ISSN 1475-2859
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Frazier, R.
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Interactions of tea tannins with proteins and their impact on food quality and health.
In: Preedy, V. (ed.)
Tea in Health and Disease Prevention, 1st Edition.
Academic Press, pp. 1479-1490.
ISBN 9780123849373
Garcia-Macias, P., Gordon, M. H., Frazier, R. A., Smith, K. and Gambelli, L.
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Effect of TAG composition on performance of low saturate shortenings in puff pastry.
European Journal of Lipid Science and Technology, 114 (7).
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ISSN 1438-9312
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Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K.
(2012)
Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study.
Food Chemistry, 131 (4).
pp. 1240-1247.
ISSN 0308-8146
Guadarrama-Lezama, A. Y. , Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K., Gutiérrez-López, G. F. and Alamilla-Beltrán, L.
(2012)
Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying.
Journal of Food Engineering, 112 (1-2).
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ISSN 0260-8774
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Habib, R., Wilbey, A. and Grandison, A.
(2012)
Manipulation of Dhaka cheese curd and effects on cheese quality.
International Journal of Dairy Technology, 65 (3).
pp. 372-378.
ISSN 1364-727X
doi: https://doi.org/10.1111/j.1471-0307.2012.00824.x
Habib, R., Wilbey, R. A. and Grandison, A. S.
(2012)
Pressing technique and its effect on the quality of Dhaka
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International Journal of Dairy Technology, 65 (3).
pp. 379-386.
ISSN 1471-0307
doi: https://doi.org/10.1111/j.1471-0307.2012.00827.x
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, S. J. and Mottram, D. S.
(2012)
The acrylamide problem: a plant and agronomic science issue.
Journal of Experimental Botany, 63 (8).
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ISSN 0022-0957
doi: https://doi.org/10.1093/jxb/ers011
Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S.
(2012)
Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.
Journal of Agricultural and Food Chemistry, 60 (48).
pp. 12044-12055.
ISSN 1520-5118
doi: https://doi.org/10.1021/jf3037566
Hidalgo, M. , Oruna-Concha, M. J., Kolida, S., Walton, G. E., Kallithraka, S., Spencer, J. P. E., Gibson, G. R. and de Pascual-Teresa, S.
(2012)
Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth.
Journal of Agricultural and Food Chemistry, 60 (15).
pp. 3882-3890.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf3002153
Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A.
(2012)
Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects.
British Journal of Nutrition, 108 (11).
pp. 2066-2074.
ISSN 1475-2662
doi: https://doi.org/10.1017/S0007114512000190
Hooper, B. and Frazier, R.
(2012)
Polyphenols in the diet: friend or foe?
Nutrition Bulletin, 37 (4).
pp. 297-308.
ISSN 1467-3010
doi: https://doi.org/10.1111/j.1467-3010.2012.02001.x
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: https://doi.org/10.1016/j.foodchem.2012.03.062
Hussain, I., Grandison, A. S. and Bell, A. E.
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Rheology of rennet induced curd made from buffalo milk.
Journal of Animal and Plant Sciences, 22 (S3).
40.
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Hussain, I., Yan, J., Grandison, A. and Bell, A.
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Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions.
Food Chemistry, 135 (3).
pp. 1404-1410.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.05.110
Kaombe, D.D., Du, Y. and Lewis, M.
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Mineral partitioning in milk and milk permeates at high temperature.
Journal of Dairy Research, 79 (1).
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ISSN 0022-0299
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Methven, L.
(2012)
Natural food and beverage flavour enhancers.
In: Baines, D. and Seal, R. (eds.)
Natural food additives, ingredients and flavourings.
Woodhead, Cambridge, pp. 76-95.
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Methven, L., Langreney, E. and Prescott, J.
(2012)
Changes in liking for a no added salt soup as a function of exposure.
Food Quality and Preference, 26 (2).
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doi: https://doi.org/10.1016/j.foodqual.2012.04.012
Nualkaekul, S., Deepika, G. and Charalampopoulos, D.
(2012)
Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices.
Food Research International, 48 (2).
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ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2012.06.003
Nualkaekul, S., Lenton, D., Cook, M. T., Khutoryanskiy, V. and Charalampopoulos, D.
(2012)
Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice.
Carbohydrate Polymers, 90 (3).
pp. 1281-1287.
ISSN 0144-8617
doi: https://doi.org/10.1016/j.carbpol.2012.06.073
Oliveira, D. L., Costabile, A., Wilbey, R., Grandison, A. S., 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, 38 (6).
pp. 440-449.
ISSN 1872-8081
doi: https://doi.org/10.1002/biof.1043
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).
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On-Nom, N., Grandison, A. and Lewis, M. J.
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Heat stability of milk supplemented with calcium chloride.
Journal of Dairy Science, 95 (4).
pp. 1623-1631.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2011-4697
Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D.
(2012)
BbgIV is an important Bifidobacterium β-galactosidase for the synthesis of prebiotic galactooligosaccharides at high temperatures.
Journal of Agricultural and Food Chemistry, 60 (3).
pp. 740-748.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf204719w
Parker, J., Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D.
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A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries.
Journal of Agricultural and Food Chemistry, 60 (36).
pp. 9321-9331.
ISSN 0021-8561
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Parker, J. K., Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. S.
(2012)
Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries.
Journal of Agricultural and Food Chemistry, 60 (36).
pp. 9321-9331.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf302415n
Pathomrungsiyounggul, P., Grandison, A. and Lewis, M.
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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
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Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E.
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Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting.
Journal of Texture Studies, 43 (2).
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ISSN 0022-4901
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Prasanna, P. H. P., Bell, A., Grandison, A. S. and Charalampopoulos, D.
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Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205.
Carbohydrate Polymers, 90 (1).
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ISSN 0144-8617
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Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D.
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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).
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ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2012.01.004
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: https://doi.org/10.1016/j.idairyj.2011.09.008
Ramayya, N., Niranjan, K. and Duncan, E.
(2012)
Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes.
Journal of Food Science and Technology, 49 (6).
pp. 721-728.
ISSN 0975-8402
doi: https://doi.org/10.1007/s13197-010-0215-x
Rodríguez García, J., Puig, A., Salvador, A. and Hernando, I.
(2012)
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.
Journal of Food Science, 77 (2).
C189-C197.
ISSN 1750-3841
doi: https://doi.org/10.1111/j.1750-3841.2011.02546.x
Roozendaal, H., Abu-hardan, M. and Frazier, R. A.
(2012)
Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions.
Journal of Food Engineering, 111 (4).
pp. 606-611.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2012.03.009
Welderufael, F. T., Gibson, T. and Jauregi, P.
(2012)
Production of angiotensin converting enzyme inhibitory peptides from β-lactoglobulin and casein derived peptides: an integrative approach.
Biotechnology Progress, 28 (3).
pp. 746-755.
ISSN 8756-7938
doi: https://doi.org/10.1002/btpr.1541
Welderufael, F. T., Gibson, T., Methven, L. and Jauregi, P.
(2012)
Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process.
Food Chemistry, 134 (4).
pp. 1947-1958.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.03.113
2011
Al-Kandari, D. and Jukes, D.
(2011)
Incorporating HACCP into national food control systems - Analyzing progress in the United Arab Emirates.
Food Control, 22 (6).
pp. 851-861.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2010.10.013
Brennan, J. G. and Grandison, A. S., eds.
(2011)
Food processing handbook.
Wiley-VCH, Weinheim, Germany, pp778.
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
Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F. and Charalampopoulos, D.
(2011)
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices.
International Journal of Food Microbiology, 149 (3).
pp. 185-193.
ISSN 0168-1605
doi: https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
Chatzifragkou, A., Aggelis, G., Komaitis, M., Zeng, A.-P. and Papanikolaou, S.
(2011)
Impact of anaerobiosis strategy and bioreactor geometry on the biochemical response of Clostridium butyricum VPI 1718 during 1,3-propanediol fermentation.
Bioresource Technology.
ISSN 0960-8524
doi: https://doi.org/10.1016/j.biortech.2011.09.023
Chatzifragkou, A., Makri, A., Belka, A., Bellou, S., Mavrou, M., Mastoridou, M., Onjaro, G., Aggelis, G. and Papanikolaou, S.
(2011)
Biotechnological conversions of biodiesel derived waste glycerol by yeast and fungal species.
Energy.
ISSN 0360-5442
doi: https://doi.org/10.1016/j.energy.2010.11.040
Chatzifragkou, A., Papanikolaou, S., Dietz, D., Doulgeraki, A. I., Nychas, G.-J. E. and Zeng, A.-P.
(2011)
Production of 1,3-propanediol by Clostridium butyricum
growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process.
Applied Microbiology and Biotechnology.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-011-3247-x
Chatzifragkou, A., Petrou, I., Gardeli, C., Komaitis, M. and Papanikolaou, S.
(2011)
Effect of Origanum vulgare L. essential oil on growth and lipid profile of Yarrowia lipolytica cultivated on glycerol-based media.
Journal of the American Oil Chemists' Society.
doi: https://doi.org/10.1007/s11746-011-1870-4
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: https://doi.org/10.1017/S0022029911000094
Clifton, L. A., Sanders, M. R., Castelletto, V., Rogers, S. E., Heenan, R. K., Neylon, C., Frazier, R. and Green, R. J.
(2011)
Puroindoline-a, a lipid binding protein from common wheat, spontaneously forms prolate protein micelles in solution.
Physical Chemistry Chemical Physics, 13 (19).
pp. 8881-8888.
ISSN 1463-9076
doi: https://doi.org/10.1039/c0cp02247k
Clifton, L. A., Sanders, M. R., Hughes, A. V., Neylon, C., Frazier, R. A. and Green, R. J.
(2011)
Lipid binding interactions of antimicrobial plant seed defence proteins: puroindoline-a and β-purothionin.
Physical Chemistry Chemical Physics, 13 (38).
pp. 17153-17162.
ISSN 1463-9076
doi: https://doi.org/10.1039/c1cp21799b
Cook, M. T., Tzortzis, G., Charalampopoulos, D. and Khutoryanskiy, V. V.
(2011)
Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria.
Biomacromolecules, 12 (7).
pp. 2834-2840.
ISSN 1525-7797
doi: https://doi.org/10.1021/bm200576h
Costabile, A., Sanghi, S., Martin-Palaez, S., Mueller-Harvey, I., Gibson, G. R., Rastall, R. A. and Klinder, A.
(2011)
Inhibition of Salmonella Typhimurium by tannins in vitro.
Journal of Food, Agriculture & Environment, 9 (1).
pp. 119-124.
ISSN 1459-0263
Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E. and Frazier, R. A.
(2011)
Free-amino acid profiles of thua nao, a Thai fermented soybean.
Food Chemistry, 125 (2).
pp. 342-347.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.09.002
Deepika, G., Rastall, R. A. and Charalampopoulos, D.
(2011)
Effect of food models and low-temperature storage on the adhesion of Lactobacillus rhamnosus GG to Caco-2 cells.
Journal of Agricultural and Food Chemistry, 59 (16).
pp. 8661-8666.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf2018287
Ezeh, V.N. and Lewis, M.
(2011)
Milk reversibility following reduction and restoration of pH.
International Journal of Dairy Technology, 64 (2).
pp. 179-187.
ISSN 1471-0307
doi: https://doi.org/10.1111/j.1471-0307.2010.00649.x
Garcia-Macias, P., Gordon, M., Frazier, R., Smith, K. and Gambelli, L.
(2011)
Performance of palm- based fat blends with a low saturated fat content in puff pastry.
European Journal of Lipid Science and Technology, 113 (12).
1474-1480 .
ISSN 1438-9312
doi: https://doi.org/10.1002/ejlt.201100075
Gonzalez-Gonzalez, C. R., Tuohy, K. M. and Jauregi, P.
(2011)
Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity.
International Dairy Journal, 21 (9).
pp. 615-622.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2011.04.001
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
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J. and Mottram, D. S.
(2011)
Sugars in crop plants.
Annals of Applied Biology, 158 (1).
pp. 1-25.
ISSN 1744-7248
doi: https://doi.org/10.1111/j.1744-7348.2010.00443.x
Harbourne, N., Jacquier, J. C. and O'Riordan, D.
(2011)
Effects of addition of phenolic compounds on the acid gelation of milk.
International Dairy Journal, 21 (3).
pp. 185-191.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2010.10.003
Hernandez-Hernandez, O., Côté, G. L., Kolida, S., Rastall, B. and Sanz, M. L.
(2011)
In vitro fermentation of alternansucrase raffinose-derived oligosaccharides by human gut bacteria.
Journal of Agricultural and Food Chemistry, 59 (20).
pp. 10901-10906.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf202466s
Hernandez-Hernandez, O., Sanz, M. L., Kolida, S., Rastall, B. and Moreno, F. J.
(2011)
In vitro fermentation by human gut bacteria of proteolytically digested caseinomacropeptide nonenzymatically glycosylated with prebiotic carbohydrates.
Journal of Agricultural and Food Chemistry, 59 (22).
pp. 11949-11955.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf203576g
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: https://doi.org/10.1016/j.foodchem.2011.03.069
Isa, M. H. M., Frazier, R. and Jauregi, P.
(2011)
Surface activity of surfactin recovered and purified from fermentation broth using a two-step ultrafiltration (UF) process.
Sains Malaysiana, 40 (9).
pp. 1043-1048.
ISSN 0126-6039
Jia, J., Frantz, N., Khoo, C., Gibson, G. R., Rastall, R. A. and McCartney, A. L.
(2011)
Investigation of the faecal microbiota of kittens: monitoring bacterial succession and effect of diet.
FEMS Microbiology Ecology, 78 (2).
pp. 395-404.
ISSN 1574-6941
doi: https://doi.org/10.1111/j.1574-6941.2011.01172.x
Jimenez Junca, C. A., Gumy, J. C., Sher, A. and Niranjan, K.
(2011)
Rheology of milk foams produced by steam injection.
Journal of Food Science, 75 (9).
E569-E575.
ISSN 1750-3841
doi: https://doi.org/10.1111/j.1750-3841.2011.02387.x
Lewis, M.
(2011)
The measurement and significance of ionic calcium in milk - a review.
International Journal of Dairy Technology, 64 (1).
pp. 1-13.
ISSN 1471-0307
doi: https://doi.org/10.1111/j.1471-0307.2010.00639.x
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
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
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
Mavrommatis, I., Moynihan, P. J., Gosney, M. A. and Methven, L.
(2011)
Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK.
Appetite, 57 (1).
pp. 14-20.
ISSN 0195-6663
doi: https://doi.org/10.1016/j.appet.2011.03.010
Mottram, D. S., Mills, C., Wagstaff, C. and Dodson, A.
(2011)
Investigation of the characteristic earthy flavor of baby corn (Zea Mays).
In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.)
Advances and Challenges in Flavor Chemistry & Biology.
Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany, pp. 146-151.
ISBN 9783938896389
Nualkaekul, S. and Charalampopoulos, D.
(2011)
Survival of Lactobacillus plantarum in model solutions and fruit juices.
International Journal of Food Microbiology, 146 (2).
pp. 111-117.
ISSN 0168-1605
doi: https://doi.org/10.1016/j.ijfoodmicro.2011.01.040
Nualkaekul, S., Salmeron, I. and Charalampopoulos, D.
(2011)
Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices.
Food Chemistry, 129 (3).
pp. 1037-1044.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2011.05.071
Ogué-Bon, E., Khoo, C., Hoyles, L., McCartney, A. L., Gibson, G. R. and Rastall, R. A.
(2011)
In vitro fermentation of rice bran combined with Lactobacillus acidophilus 14 150B or Bifidobacterium longum 05 by the canine faecal microbiota.
FEMS microbiology ecology, 75 (3).
pp. 365-376.
ISSN 1574-6941
doi: https://doi.org/10.1111/j.1574-6941.2010.01014.x
Onumpai, C., Kolida, S., Bonnin, E. and Rastall, B.
(2011)
Microbial utilization and selectivity of pectin fractions with various structures.
Applied and Environmental Microbiology, 77 (16).
pp. 5747-5754.
ISSN 1098-5336
Ruiz-Matute, A. I., Brokl, M., Sanz, M. L., Soria, A. C., Côté, G. L., Collins, M. E. and Rastall, B.
(2011)
Effect of dextransucrase cellobiose acceptor products on the growth of human gut bacteria.
Journal of Agricultural and Food Chemistry, 59 (8).
pp. 3693-3700.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf104886d
Sarbini, S. R., Kolida, S., Naeye, T., Einerhart, A., Brison, Y., Remaud-Simeon, M., Monsan , P., Gibson, G. R. and Rastall, R. A.
(2011)
In vitro fermentation of linear and alpha-1,2-branched dextrans by the human fecal microbiota.
Applied and Environmental Microbiology, 77 (15).
pp. 5307-5315.
ISSN 1098-5336
doi: https://doi.org/10.1128/AEM.02568-10
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: https://doi.org/10.1111/j.1471-0307.2011.00719.x
2010
Alomirah, H. F., Al-Zenki, S. F., Sawaya, W. N., Jabsheh, F., Husain, A. J., Al-Mazeedi, H. M., Al-Kandari, D. and Jukes, D. J.
(2010)
Assessment of the food control system in the State of Kuwait.
Food Control, 21 (4).
pp. 496-504.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2009.07.015
Ampatzoglou, A., Schurr, B., Deepika, G., Baipong, S. and Charalampopoulos, D.
(2010)
Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG.
Biochemical Engineering Journal, 52 (1).
pp. 65-70.
ISSN 1369-703X
doi: https://doi.org/10.1016/j.bej.2010.07.005
Ash, A. and Wilbey, A.
(2010)
The nutritional significance of cheese in the UK diet.
International Journal of Dairy Technology, 63 (3).
pp. 305-319.
ISSN 1471-0307
doi: https://doi.org/10.1111/j.1471-0307.2010.00606.x
Baines, D. A., Bishara, S., Parker, J. K. and Mottram, D. S.
(2010)
Science and serendipity: the Maillard reaction and the creative flavorist.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard pathways to generate flavors.
ACS symposium series (1042).
American Chemical Society, Washington DC, pp. 63-69.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042.ch007
Balagiannis, D. P., Howard, J., Parker, J. K., Desforges, N. and Mottram, D. S.
(2010)
Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard pathways to generate flavors.
ACS symposium series (1042).
American Chemical Society, Washington DC, pp. 13-25.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042.ch002
Balagiannis, D. P., Parker, J. K., Pyle, D. L., Desforges, N. and Mottram, D. S.
(2010)
Modelling the generation of flavour in a real food system.
In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 284-287.
ISBN 9783905745191
Charalampopoulos, D. and Pandiella, S. S.
(2010)
Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage.
LWT - Food Science and Technology, 43 (3).
pp. 431-435.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2009.09.006
Chatzifragkou, A., Dietz, D., Komaitis, M., Zeng, A.-P. and Papanikolaou, S.
(2010)
Effect of biodiesel‐derived waste glycerol impurities on biomass and 1, 3‐propanediol production of Clostridium butyricum VPI 1718.
Biotechnology and Bioengineering.
ISSN 0006-3592
doi: https://doi.org/10.1002/bit.22767
Chatzifragkou, A., Fakas, S., Galiotou‐Panayotou, M., Komaitis, M., Aggelis, G. and Papanikolaou, S.
(2010)
Commercial sugars as substrates for lipid accumulation in Cunninghamella echinulata and Mortierella isabellina fungi.
European Journal of Lipid Science and Technology.
ISSN 1438-9312
doi: https://doi.org/10.1002/ejlt.201000027
Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A.J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. G.
(2010)
Free amino acids and sugars in rye grain: implications for acrylamide formation.
Journal of Agricultural and Food Chemistry, 58 (3).
pp. 1959-1969.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf903577b
Deepika, G. and Charalampopoulos, D.
(2010)
Surface and adhesion properties of lactobacilli.
In: Laskin, A. I., Sariaslani, S. and Gadd, G. M. (eds.)
Advances in Applied Microbiology.
Academic Press, Oxford, pp. 127-152.
ISBN 9780123809919
doi: https://doi.org/10.1016/S0065-2164(10)70004-6
Dermiki, M., Bourquin, A.-L. and Jauregi, P.
(2010)
Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons (CGA) in a flotation column.
Biotechnology Progress, 26 (2).
pp. 477-487.
ISSN 8756-7938
doi: https://doi.org/10.1002/btpr.340
Elmore, J. S., Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S.
(2010)
The effects of storage on the formation of aroma and acrylamide in heated potato.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard Pathways To Generate Flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp. 95-109.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042.ch010
Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S.
(2010)
Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking.
Food Chemistry, 122 (3).
pp. 753-760.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.03.049
Elmore, J. S., Srisajjalertwaja, S., Dodson, A. T., Apichartsarangkoon, A. and Mottram, D. S.
(2010)
Novel esters in thai green chilli.
In: Imre , B., Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 459-462.
ISBN 9783905745191
Elmore, J. S., Woolsgrove, J. A., Wang, D. K., Dodson, A. T. and Mottram, D. S.
(2010)
Aroma compounds in French fries from three potato varieties.
In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 305-308.
ISBN 9783905745191
Frazier, R. A., Deaville, E. R., Green, R. J., Stringano, E., Willoughby, I., Plant, J. and Mueller-Harvey, I.
(2010)
Interactions of tea tannins and condensed tannins with proteins.
Journal of Pharmaceutical and Biomedical Analysis , 51 (2).
pp. 490-495.
ISSN 0731-7085
doi: https://doi.org/10.1016/j.jpba.2009.05.035
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: https://doi.org/10.1017/S002202991000018X
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
Haizam Ahmad Tarmizi, A. and Niranjan, K.
(2010)
The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application.
Journal of Food Science, 75 (9).
E572-E579.
ISSN 1750-3841
doi: https://doi.org/10.1111/j.1750-3841.2010.01819.x
Hashizume, M., Gordon, M. H. and Mottram, D. S.
(2010)
Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice.
In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.)
Expression of Multidisciplinary Flavour Science : Proceedings of the 12th Weurman Symposium.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 235-237.
ISBN 9783905745191
Jia, J., Frantz, N., Khoo, C., Gibson, G. R., Rastall, R. A. and McCartney, A. L.
(2010)
Investigation of the faecal microbiota associated with canine chronic diarrhoea.
FEMS Microbiology Ecology, 71 (2).
pp. 304-12.
ISSN 1574-6941
doi: https://doi.org/10.1111/j.1574-6941.2009.00812.x
Kennedy, O., Law, C., Methven, L., Mottram, D. and Gosney, M.
(2010)
Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements.
Age and Ageing, 39 (6).
pp. 733-738.
ISSN 0002-0729
doi: https://doi.org/10.1093/ageing/afq104
Lambourne, J., Tosi, P., Marsh, J., Bhandari, D., Green, R. , Frazier, R. and Shewry, P. R.
(2010)
Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain.
Journal of Cereal Science, 51 (1).
pp. 96-104.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2009.10.003
Madruga, M.S., Elmore, J.S., Oruna-Concha, M.J., Balagiannis, D. and Mottram, D.S.
(2010)
Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat.
Food Chemistry, 123 (2).
pp. 513-520.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.04.004
Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. and Mottram, D. S.
(2010)
Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake.
In: Blank, I., Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87.
ISBN 9783905745191
Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O., Mottram, D. S. and Gosney, M.
(2010)
The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests.
Food Quality and Preference, 21 (8).
pp. 948-955.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2010.04.009
Mottram, D. S. and Elmore, J. S.
(2010)
Control of the Maillard reaction during the cooking of food.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard Pathways To Generate Flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp. 143-155.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042.ch014
Mottram, D. S. and Taylor, A. J.
(2010)
Controlling Maillard pathways to generate flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp164.
ISBN 9780841225794
doi: https://doi.org/10.1021/bk-2010-1042
Ogué-Bon, E., Khoo, C., McCartney, A. L., Gibson, G. R. and Rastall, R. A.
(2010)
In vitro effects of synbiotic fermentation on the canine faecal microbiota.
FEMS microbiology ecology, 73 (3).
pp. 587-600.
ISSN 1574-6941
doi: https://doi.org/10.1111/j.1574-6941.2010.00915.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: https://doi.org/10.1111/j.1471-0307.2010.00613.x
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: https://doi.org/10.3168/jds.2009-2634
Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D.
(2010)
A comprehensive investigation of the synthesis of prebiotic galactooligosaccharides by whole cells of Bifidobacterium bifidum NCIMB 41171.
Journal of Biotechnology, 150 (1).
pp. 140-148.
ISSN 0168-1656
doi: https://doi.org/10.1016/j.jbiotec.2010.08.008
Panteloglou, A. G., Bell, A. E. and Ma, F.
(2010)
Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic.
Food Chemistry, 122 (4).
pp. 972-979.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.02.037
Papanikolaou, S., Diamantopoulou, P., Chatzifragkou, A., Philippoussis, A. and Aggelis, G.
(2010)
Suitability of Low-Cost Sugars as Substrates for Lipid Production by the Fungus Thamnidium elegans.
Energy and Fuels.
ISSN 0887-0624
doi: https://doi.org/10.1021/ef1004804
Parker, J., Balagiannis, D., Desforges, N. and Mottram, D.
(2010)
Flavor development in a meat-based petfood containing added glucose and glycine.
In: Mottram, D. and Taylor, A. (eds.)
Controlling Maillard pathways to generate flavors.
ACS symposium series (1042).
American Chemical Society, Washington DC, pp. 85-93.
ISBN 9780841225794
Parker, J. K., Tsormpatsidis, E., Elmore, J. S., Wagstaffe, A. and Mottram, D. S.
(2010)
Solid-phase extraction as a routine method for comparing key aroma compounds in fruits.
In: Blank, I., Wüst, M. and Yeretzian, C. (eds.)
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium.
Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524.
ISBN 9783905745191
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: https://doi.org/10.1111/j.1365-2621.2010.02399.x
Rastall, B.
(2010)
Functional oligosaccharides: application and manufacture.
Annual Review of Food Science and Technology, 1.
pp. 305-339.
ISSN 1941-1413
doi: https://doi.org/10.1146/annurev.food.080708.100746
Roberfroid, M., Gibson, G. R., Hoyles, L., McCartney, A. L., Rastall, R., Rowland, I., Wolvers, D., Watztl, B., Szajewska, H., Stahl, B., Guarner, F., Respondek, F., Whelan, K., Coxam, V., Davicco, M., Léotoing, L., Wittrant, Y., Delzenne, N., Cani, P., Neyrinck, A. and Meheust, A.
(2010)
Prebiotic effects: metabolic and health benefits.
British Journal of Nutrition, 104 (S2).
S1-S63.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114510003363
Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, D. S. and Davies, H. V.
(2010)
Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population.
Food Chemistry, 123 (3).
pp. 568-573.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.04.070
Spigno, G., Dermiki, M., Pastori, C., Casanova, F. and Jauregi, P.
(2010)
Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant.
Separation and Purification Technology, 71 (1).
pp. 56-62.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2009.11.002
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
Walton, G. E., Rastall, R. A., Martini, M., Williams, C., Jeffries, R. and Gibson, G. R.
(2010)
A double-blind, placebo controlled human study investigating the effects of coffee derived manno-oligosaccharides on the faecal microbiota of a healthy adult population.
International Journal of Probiotics and Prebiotics, 5 (2).
pp. 75-84.
ISSN 1555-1431
Wichienchot, S., Jatupornpipat, M. and Rastall, B.
(2010)
Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties.
Food Chemistry, 120 (3).
pp. 850-857.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2009.11.026
2009
Al-Kandari, D. and Jukes, D. J.
(2009)
A situation analysis of the food control systems in Arab Gulf Cooperation Council (GCC) countries.
Food Control, 20 (12).
pp. 1112-1118.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2009.02.012
Andre, A., Chatzifragkou, A., Diamantopoulou, P., Sarris, D., Philippoussis, A., Galiotou-Panayotou, M., Komaitis, M. and Papanikolaou, S.
(2009)
Biotechnological conversions of bio-diesel-derived crude glycerol by Yarrowia lipolytica strains.
Engineering in Life Sciences.
doi: https://doi.org/10.1002/elsc.200900063
Charalampopoulos, D. and Rastall, B., eds.
(2009)
Prebiotics and probiotics science and technology.
Springer, New York, pp1247.
ISBN 9780387790572
doi: https://doi.org/10.1007/978-0-387-79058-9
Dajanta, K., Chukeatirote, E., Apichartsrangkoon, A. and Frazier, R. A.
(2009)
Enhanced aglycone production of fermented soybean products by Bacillus species.
Acta Biologica Szegediensis, 53 (2).
pp. 93-98.
ISSN 1588-4082
Deepika, G., Green, R. J., Frazier, R. A. and Charalampopoulos, D.
(2009)
Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG.
Journal of Applied Microbiology, 107 (4).
pp. 1230-1240.
ISSN 1364-5072
doi: https://doi.org/10.1111/j.1365-2672.2009.04306.x
Frazier, R. A.
(2009)
Food Chemistry.
In: Campbell-Platt, G. (ed.)
Food Science and Technology.
Wiley-Blackwell, Oxford, pp. 5-32.
ISBN 978-0-632-06421-2
Harbourne, N., Jacquier, J. C. and O'Riordan, D.
(2009)
Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages.
Food Chemistry, 116 (3).
pp. 722-727.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2009.03.017
Harbourne, N., Jacquier, J. C. and O'Riordan, D.
(2009)
Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage.
Food Chemistry, 115 (1).
pp. 15-19.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2008.11.044
Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D.
(2009)
Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba).
LWT-Food Science and Technology, 42 (9).
pp. 1468-1473.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2009.05.005
Ortiz-Chao, P., Gómez-Ruiz, J. A., Rastall, R. A., Mills, D., Cramer, R., Pihlanto, A., Korhonen, H. and Jauregi, P.
(2009)
Production of novel ACE inhibitory peptides from β-lactoglobulin using Protease N Amano.
International Dairy Journal, 19 (2).
pp. 69-76.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2008.07.011
Papanikolaou, S., Chatzifragkou, A., Fakas, S., Galiotou-Panayotou, M., Komaitis, M., Nicaud, J.-M. and Aggelis, G.
(2009)
Biosynthesis of lipids and organic acids by Yarrowia lipolytica strains cultivated on glucose.
European Journal of Lipid Science and Technology.
ISSN 1438-9312
doi: https://doi.org/10.1002/ejlt.200900055
2008
Clifton, L. A., Green, R. J., Hughes, A. V. and Frazier, R. A.
(2008)
Interfacial structure of wild-type and mutant forms of puroindoline-b bound to DPPG monolayers.
Journal of Physical Chemistry B, 112 (49).
pp. 15907-15913.
ISSN 1520-6106
doi: https://doi.org/10.1021/jp806016h
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
doi: https://doi.org/10.1002/9780470697634.ch2
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: https://doi.org/10.1002/9780470697634.ch2
Harbourne, N., Jacquier, J. C., Morgan, D. J. and Lyng, J. G.
(2008)
Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods.
Food Chemistry, 111 (1).
pp. 204-208.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2008.03.023
Isa, M.H.M., Frazier, R. A. and Jauregi, P.
(2008)
A further study of the recovery and purification of surfactin from fermentation broth by membrane filtration.
Separation and Purification Technology, 64 (2).
pp. 176-182.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2008.09.008
2007
Clifton, L. A., Green, R. J. and Frazier, R. A.
(2007)
Puroindoline-b mutations control the lipid binding interactions in mixed puroindoline-a: puroindoline-b systems.
Biochemistry, 46 (48).
pp. 13929-13937.
ISSN 0006-2960
doi: https://doi.org/10.1021/bi701680w
Clifton, L. A., Lad, M. D., Green, R. J. and Frazier, R. A.
(2007)
Single amino acid substitutions in puroindoline-b mutants influence lipid binding properties.
Biochemistry, 46 (8).
pp. 2260-2266.
ISSN 0006-2960
doi: https://doi.org/10.1021/bi062190h
Deaville, E., Green, B., Mueller-Harvey, I., Willoughby, I. and Frazier, R.
(2007)
Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths.
Journal of Agricultural and Food Chemistry, 55 (11).
pp. 4554-4561.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf063770o
Drakoularakou, A., Wells, A., Robinson, R.K., Rastall, B., Gibson, G. and McCartney, A.
(2007)
Acid and bile tolerance, adhesion properties and anti-pathogenic effects of three potential probiotic strains.
International Journal of Probiotics and Prebiotics, 2 (4).
pp. 185-194.
ISSN 1555-1431
(Unpublished)
Isa, M.H.M., Coraglia, D.E., Frazier, R. and Jauregi, P.
(2007)
Recovery and purification of surfactin from fermentation broth by a two-step ultrafiltration process.
Journal of Membrane Science, 296 (1-2).
pp. 51-57.
ISSN 0376-7388
doi: https://doi.org/10.1016/j.memsci.2007.03.023
Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R. and Zhou, G.H.
(2007)
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle.
Food Chemistry, 104 (4).
pp. 1575-1579.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2007.03.006
Torrezan, R., Tham, W.P., Bell, A., Frazier, R. and Cristianini, M.
(2007)
Effects of high pressure on functional properties of soy protein.
Food Chemistry, 104 (1).
pp. 140-147.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2006.11.013
2006
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: https://doi.org/10.1002/3527607579.ch14
Casci, T., Rastall, R. A. and Gibson, G. R.
(2006)
Human gut microflora in health and disease: focus on prebiotics.
In: Shetty, K., Paliyath, G., Pometto, A. and Levin, R. E. (eds.)
Food biotechnology.
CRC Press, Boca Raton, pp. 1133-1166.
ISBN 9780824753290
Frazier, R., Papadopoulou, A. and Green, R.
(2006)
Isothermal titration calorimetry study of epicatechin binding to serum albumin.
Journal of Pharmaceutical and Biomedical Analysis , 41 (5).
pp. 1602-1605.
ISSN 0731-7085
doi: https://doi.org/10.1016/j.jpba.2006.02.004
Grandison, A.
(2006)
Irradiation.
In: Brennan, J.G. (ed.)
Food processing handbook.
Wiley-VCH, Weinheim, pp. 147-172.
ISBN 9783527307197
doi: https://doi.org/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: https://doi.org/10.1002/3527607579.ch1
Lad, M.D., Birembaut, F., Matthew, J.M., Frazier, R. and Green, R. J.
(2006)
The adsorbed conformation of globular proteins at the air/water interface.
Physical Chemistry Chemical Physics, 8 (18).
pp. 2179-2186.
ISSN 1463-9076
doi: https://doi.org/10.1039/b515934b
Parker, J. K., Arkoudi, A., Mottram, D. S. and Dodson, A. T.
(2006)
Aroma formation in beef muscle and beef liver.
In: Bredie, W. L. P. and Petersen, M. A. (eds.)
Flavour Science: Recent Advances and Trends.
Developments in Food Science (43).
Elsevier, pp. 335-338.
ISBN 9780444527424
Rodriguez Mateos, A. M., Millar, S. J., Bhandari, D. G. and Frazier, R. A.
(2006)
Formation of dityrosine cross-links during breadmaking.
Journal of Agricultural and Food Chemistry, 54 (7).
pp. 2761-2766.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf052933q
Zamri, A. I., Ledward, D. A. and Frazier, R. A.
(2006)
Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus).
Journal of Agricultural and Food Chemistry, 54 (8).
pp. 2992-2996.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf051791x
2005
Papadopoulou, A., Green, R. J. and Frazier, R. A.
(2005)
Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study.
Journal of Agricultural and Food Chemistry , 53 (1).
pp. 158-163.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf048693g
2004
Papadopoulou, A. and Frazier, R. A.
(2004)
Characterisation of protein-polyphenol interactions.
Trends in Food Science and Technology, 15 (3-4).
pp. 186-190.
ISSN 0924-2244
doi: https://doi.org/10.1016/j.tifs.2003.09.017
Rastall, R. A. and Gibson, G. R.
(2004)
Prebiotics and the prophylactic management of gut disorders: mechanisms and human data.
In: Neesen , J.R., German, B.J. and Shahidi, F. (eds.)
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals.
CRC Press, London, pp. 134-148.
ISBN 9780824747220
2003
Frazier, R. A., Papadopoulou, A., Mueller-Harvey, I., Kissoon, D. and Green, R. J.
(2003)
Probing protein−tannin interactions by isothermal titration microcalorimetry.
Journal of Agricultural and Food Chemistry, 51 (18).
pp. 5189-5195.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf021179v
Lad, M. D., Ledger, V. M., Briggs, B., Green, R. J. and Frazier, R. A.
(2003)
Analysis of the SDS−Lysozyme binding isotherm.
Langmuir, 19 (12).
pp. 5098-5103.
ISSN 0743-7463
doi: https://doi.org/10.1021/la0269560
2002
Mottram, D. S., Wedzicha, B. L. and Dodson, A. T.
(2002)
Acrylamide is formed in the Maillard reaction.
Nature, 419.
pp. 448-449.
ISSN 0028-0836
doi: https://doi.org/10.1038/419448a
2001
Adams, R. L., Mottram, D. S., Parker, J. K. and Brown, H. M.
(2001)
Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides.
Journal of Agricultural and Food Chemistry, 49 (9).
pp. 4333-4336.
ISSN 1520-5118
doi: https://doi.org/10.1021/jf0100797
Frazier, R. A.
(2001)
Recent advances in capillary electrophoresis methods for food analysis.
Electrophoresis, 22 (19).
pp. 4197-4206.
ISSN 0173-0835
doi: https://doi.org/10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G
2000
Frazier, R., Matthijs, G., Davies, M.C., Roberts, C.J., Schacht, E. and Tendler, S.J.B.
(2000)
Characterization of protein-resistant dextran monolayers.
Biomaterials, 21 (9).
pp. 957-966.
ISSN 0142-9612
doi: https://doi.org/10.1016/S0142-9612(99)00270-7
Frazier, R. A., Inns, E.L., Dossi, N., Ames, J.M. and Nursten, H. E.
(2000)
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks.
Journal of Chromatography A, 876 (1-2).
pp. 213-220.
ISSN 0021-9673
doi: https://doi.org/10.1016/S0021-9673(00)00184-9
Green, R., Frazier, R., Shakesheff, K.M., Davies, M.C., Roberts, C.J. and Tendler, S.J.B.
(2000)
Surface plasmon resonance analysis of dynamic biological interactions with biomaterials.
Biomaterials, 21 (18).
pp. 1823-1835.
ISSN 0142-9612
doi: https://doi.org/10.1016/S0142-9612(00)00077-6
Parker, J. K., Hassell, G. M. E., Mottram, D. S. and Guy, R. C. E.
(2000)
Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours.
Journal of Agricultural and Food Chemistry, 48 (8).
pp. 3497-3506.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf991302r
1999
Frazier, R. A., Ames, J. M. and Nursten, H. E.
(1999)
The development and application of capillary electrophoresis methods for food analysis.
Electrophoresis, 20 (15-16).
pp. 3156-3180.
ISSN 1522-2683
doi: https://doi.org/10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T
1998
Parker, J., Ames, J. M. and MacDougall, D. B.
(1998)
The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme.
In: O'Brien, J., Nursten, H. E., Crabbe, M.J.C. and Ames, J.M. (eds.)
The Maillard Reacton in Foods and Medicine.
RSC, Cambridge, p. 436.
1997
Frazier, R., Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. M.
(1997)
High-resolution atomic force microscopy of dextran monolayer hydration.
Langmuir, 13 (18).
pp. 4795-4798.
ISSN 0743-7463
doi: https://doi.org/10.1021/la970288e
Frazier, R., Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. M.
(1997)
In situ surface plasmon resonance analysis of dextran monolayer degradation by dextranase.
Langmuir, 13 (26).
pp. 7115-7120.
ISSN 0743-7463
doi: https://doi.org/10.1021/la970382v
1996
Baldwin, P.M., Frazier, R., Adler, J., Glasbey, T.O., Keane, M.P., Roberts, C.J., Tendler, S.J.B., Davies, M.C. and Melia, C.D.
(1996)
Surface imaging of thermally sensitive particulate and fibrous materials with the atomic force microscope: a novel sample preparation method.
Journal of Microscopy, 184 (2).
pp. 75-80.
ISSN 1365-2818
doi: https://doi.org/10.1111/j.1365-2818.1996.tb00001.x
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