2014

Chen, B., Lewis, M. and Grandison, A. (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry. ISSN 0308-8146 (In Press)

Osman, A., Symeou, S., Trisse, V., Watson, K. A., Tzortzis, G. and Charalampopoulos, D. (2014) Synthesis of prebiotic galactooligosaccharides from lactose using bifidobacterial β-galactosidase (BbgIV) immobilised on DEAE-Cellulose, Q-Sepharose and amino-ethyl agarose. Biochemical Engineering Journal, 82. pp. 188-199. ISSN 1369-703X doi: 10.1016/j.bej.2013.11.020

2013

Al-Habsi, N., Davis, F. and Niranjan, K. (2013) Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements and their use to examine the setting propensity of honey. Journal of Food Science, 78 (6). E845-E852. ISSN 1750-3841 doi: 10.1111/1750-3841.12103

Ahmad Tarmizi, A. H. and Niranjan, K. (2013) 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. ISSN 1935-5130 doi: 10.1007/s11947-011-0685-5

Ahmad Tarmizi, A. H., Niranjan, K. and Gordon, M. (2013) Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chemistry, 136 (2). pp. 902-908. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.08.001

Allen, V. A., Methven, L. and Gosney, M. (2013) Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment. Journal of Advanced Nursing. ISSN 1365-2648 (In Press)

Allen, V. A., Methven, L. and Gosney, M. (2013) Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes. Clinical Nutrition. ISSN 0261-5614 (In Press)

Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Morris, M. R., Charalampopoulos, D. and Radecka, I. (2013) Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria. AMB Express, 3 (1). p. 36. ISSN 2191-0855 doi: 10.1186/2191-0855-3-36

Chove, L. M., Issa-Zacharia, A., Grandison, A. S. and Lewis, M. J. (2013) Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method. African Journal of Food Science, 7 (8). pp. 232-237. ISSN 1996-0794 doi: 10.5897/AJFS13.0987

Cook, M., Tzortzis, G. T., Khutoryanskiy, V. V. and Charalampopoulos, D. (2013) Layer-by-layer coating of alginate matrices with chitosan–alginate for the improved survival and targeted delivery of probiotic bacteria after oral administration. Journal of Materials Chemistry B, 1. pp. 52-60. doi: 10.1039/C2TB00126H

Cook, M. T., Saratoon, T., Tzortzis, G., Edwards, A., Charalampopoulos, D. and Khutoryanskiy, V. V. (2013) CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery. Biomacromolecules, 14 (2). pp. 387-393. ISSN 1525-7797 doi: 10.1021/bm301569r

Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O., Mottram, D., Gosney, M., Blumenthal, H. and Methven, L. (2013) 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). pp. 3312-3321. ISSN 0022-5142 doi: 10.1002/jsfa.6177

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. ISSN 0308-8146 doi: 10.1016/j.foodchem.2013.03.018 (In Press)

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: 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: 10.1111/nbu.12047

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: 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: 10.1016/j.foodres.2011.03.009

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: 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: 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: 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: 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: 10.1016/j.foodcont.2012.11.042

Lignou, S., Parker, J. K., Baxter, C. and Mottram, D. S. (2013) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi: 10.1016/j.foodchem.2013.10.045

Lignou, S., Parker, J. K., Oruna-Concha, M. J. and Mottram, D. S. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry. ISSN 0308-8146 doi: 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. ISSN 1475-2662 doi: 10.1017/S0007114512005703

Mills, C. E., 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: 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: 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. ISSN 0260-8774 doi: 10.1016/j.jfoodeng.2013.12.019 (In Press)

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. ISSN 0963-9969 doi: 10.1016/j.foodres.2013.04.019 (In Press)

Oliveira, D., Wilbey, R., Grandison, A. and Roseiro, L. (2013) Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. Food and Bioprocess Technology. ISSN 1935-5130 (In Press)

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). pp. 2213-2223. ISSN 0021-8561 doi: 10.1021/jf304792g

Parker, J. K. (2013) The kinetics of thermal generation of flavour. Journal of the Science of Food and Agriculture, 93 (2). pp. 197-208. ISSN 0022-5142 doi: 10.1002/jsfa.5943

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

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: 10.1016/j.jcs.2013.02.001

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

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: 10.1021/jf401336a

Withers, C., Gosney, M. and Methven, L. (2013) 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: 10.1111/joss.12039

2012

Ahmad Tarmizi, A. and Niranjan, K. (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology. ISSN 1935-5130 (In Press)

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: 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: 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 . ISSN 0021-8561 doi: 10.1021/jf203622d (In Press)

Charalampopoulos, D. and Rastall, R. A. (2012) Prebiotics in foods. Current Opinion in Biotechnology, 23 (2). pp. 187-191. ISSN 0958-1669 doi: 10.1016/j.copbio.2011.12.028

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

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: 10.1039/C2CP42029E

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: 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 doi: 10.1186/1475-2859-11-116

Frazier, R. (2012) 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. (2012) Effect of TAG composition on performance of low saturate shortenings in puff pastry. European Journal of Lipid Science and Technology, 114 (7). pp. 741-747. ISSN 1438-9312 doi: 10.1002/ejlt.201100147

Ghawi, S. K., Methven, L. and Niranjan, K. (2012) 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: 10.1016/j.foodchem.2012.10.119

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). pp. 29-37. ISSN 0260-8774 doi: 10.1016/j.jfoodeng.2012.03.032

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

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

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). pp. 2841-2851. ISSN 0022-0957 doi: 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: 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: 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: 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: 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: 10.1016/j.foodchem.2012.03.062

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

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

Kaombe, D.D., Du, Y. and Lewis, M. (2012) Mineral partitioning in milk and milk permeates at high temperature. Journal of Dairy Research, 79 (1). pp. 1-6. ISSN 0022-0299 doi: 10.1017/S0022029911000616

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. ISBN 9781845698119

Methven, L., Allen, V., Withers, C. and Gosney, M. (2012) The effect of ageing on taste perception: a systematic review. Proceedings of the Nutrition Society. ISSN 0029-6651 (In Press)

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). pp. 135-140. ISSN 0950-3293 doi: 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). pp. 627-633. ISSN 0963-9969 doi: 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: 10.1016/j.carbpol.2012.06.073

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

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

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

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: 10.1021/jf204719w

Parker, J., Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D. (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60. pp. 9321-9331. ISSN 0021-8561 doi: 10.1021/jf302415n (In Press)

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: 10.1021/jf302415n

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

Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi: 10.1111/j.1745-4603.2011.00319.x

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

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

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

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: 10.1007/s13197-010-0215-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: 10.1016/j.jfoodeng.2012.03.009

Sarbini, S. R., Kolida, S., Gibson, G. and Rastall, B. (2012) In vitro fermentation of commercial α-gluco-oligosaccharide by faecal microbiota from lean and obese human subjects. British Journal of Nutrition. ISSN 0007-1145 (In Press)

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: 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. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.03.113 (In Press)

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: 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: 10.1016/j.ijfoodmicro.2011.07.005

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

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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1016/j.appet.2011.03.010

Mottram, D. S., Mills, C. E., 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1016/j.lwt.2009.09.006

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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1021/bk-2010-1042.fw001

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: 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: 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: 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: 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: 10.1016/j.foodchem.2010.02.037

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: 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: 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: 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: 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: 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: 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: 10.1016/j.foodcont.2009.02.012

Charalampopoulos, D. and Rastall, B., eds. (2009) Prebiotics and probiotics science and technology. Springer, New York, pp1247. ISBN 9780387790572 doi: 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: 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: 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: 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: 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: 10.1016/j.idairyj.2008.07.011

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: 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

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

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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1002/3527607579.ch5

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

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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T

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: 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: 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: 10.1111/j.1365-2818.1996.tb00001.x