Article

Gallego, M. G., Skowyra, M., Gordon, M. H., Azman, N. A. M. and Almajano, M. P. (2017) Effect of leaves of Caesalpinia decapetala on oxidative stability of oil-in-water emulsions. Antioxidants, 6 (1). 19. ISSN 2076-3921 doi: https://doi.org/10.3390/antiox6010019

Kiokias, S., Gordon, M. H. and Oreopoulou, V. (2017) Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Critical reviews in food science and nutrition, 57 (3). pp. 549-558. ISSN 1549-7852 doi: https://doi.org/10.1080/10408398.2014.893503

Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K. (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564 doi: https://doi.org/10.1016/j.ifset.2016.11.014

Israr, B., Frazier, R. A. and Gordon, M. H. (2017) Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chemistry, 214. pp. 208-212. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.07.044

Ezeh, O., Niranjan, K. and Gordon, M. H. (2016) Effect of enzyme pre-treatments on bioactive compounds in extracted Tiger Nut oil and sugars in residual meals. Journal of the American Oil Chemists Society, 93 (11). pp. 1541-1549. ISSN 0003-021X doi: https://doi.org/10.1007/s11746-016-2883-9

Jauregi, P., Olatujoye, J. B., Cabezudo, I., Frazier, R. A. and Gordon, M. H. (2016) Astringency reduction in red wine by whey proteins. Food Chemistry, 199. pp. 547-555. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.12.052

Ezeh, O., Gordon, M. and Niranjan, K. (2015) 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. pp. 354-361. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.07.151

Teruel, M. d. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, K. (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12753

Gallego, M., Gordon, M., Segovia, F. and Almajano, M. (2015) Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties. Molecules, 20 (8). pp. 13913-13926. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules200813913

Jin, Y., Gordon, M. H., Alimbetov, D., Chong, M. F., George, T. W., Spencer, J. P., Kennedy, O. B., Tuohy, K., Minihane, A. M. and Lovegrove, J. A. (2014) A novel combined biomarker including plasma carotenoids, vitamin C, and ferric reducing antioxidant power is more strongly associated with fruit and vegetable intake than the individual components. Journal of Nutrition, 144 (11). pp. 1866-1872. ISSN 1541-6100 doi: https://doi.org/10.3945/jn.114.192856

Macready, A. L. ORCID: https://orcid.org/0000-0003-0368-9336, George, T. W., Chong, M. F., Alimbetov, D. S., Jin, Y., Vidal, A., Spencer, J. P. E., Kennedy, O. B., Tuohy, K. M., Minihane, A. M., Gordon, M. H. and Lovegrove, J. A. (2014) Flavonoid-rich fruits and vegetables improve microvascular reactivity and inflammatory status in men at risk of cardiovascular disease – FLAVURS: a randomized controlled trial. American Journal of Clinical Nutrition, 99 (3). pp. 479-489. ISSN 1938-3207 doi: https://doi.org/10.3945/ajcn.113.074237

Mat Yusoff, M., Gordon, M. and Niranjan, K. (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.09.003

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

Gabriela Gallego, M., Gordon, M. H., Segovia, F. J., Skowyra, M. and Almajano, M. P. (2013) Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsions. Journal of the American Oil Chemists Society, 90 (10). pp. 1559-1568. ISSN 0003-021X doi: https://doi.org/10.1007/s11746-013-2303-3

George, T. W., Waroonphan, S., Niwat, C., Gordon, M. H. and Lovegrove, J. A. (2013) Effects of acute consumption of a fruit and vegetable puree-based drink on vasodilation and oxidative status. British Journal of Nutrition, 109 (8). pp. 1442-1452. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114512003315

Chong, M. F.-F., George, T., Alimbetov, D., Jin, Y., Weech, M., Macready, A., Spencer, J., Kennedy, O., Minihane, A. M., Gordon, M. and Lovegrove, J. (2013) Impact of the quantity and flavonoid content of fruits and vegetables on markers of intake in adults with an increased risk of cardiovascular disease: the FLAVURS Trial. European Journal of Nutrition, 52 (1). pp. 361-378. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-012-0343-3

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: https://doi.org/10.1016/j.foodchem.2012.08.001

Cahyana, Y. and Gordon, M. H. (2013) Interaction of anthocyanins with human serum albumin: influence of pH and chemical structure on binding. Food Chemistry, 141 (3). pp. 2278-2285. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.05.026

George, T. W., Paterson, E., Waroonphan, S., Gordon, M. H. and Lovegrove, J. A. (2012) Effects of chronic consumption of fruit and vegetable puree-based drinks on vasodilation, plasma oxidative stability and antioxidant status. Journal of Human Nutrition and Dietetics, 25 (5). pp. 477-487. ISSN 0952-3871 doi: https://doi.org/10.1111/j.1365-277X.2012.01279.x

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: https://doi.org/10.1002/ejlt.201100147

George, T. W. , Niwat, C. , Waroonphan, S. , Gordon, M. H. and Lovegrove, J. A. (2012) The Glu298Asp single nucleotide polymorphism in the endothelial nitric oxide synthase gene differentially effects the vascular response to acute consumption of fruit and vegetable puree-based drinks. Molecular Nutrition & Food Research, 56 (7). pp. 1014-1024. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.201100689

Ordidge, M., Garcia-Macias, P., Battey, N.H., Gordon, M.H., John, P., Lovegrove, J.A., Vysini, E., Wagstaffe, A. and Hadley, P. (2012) Development of colour and firmness in strawberry crops is UV light sensitive, but colour is not a good predictor of several quality parameters. Journal of the Science of Food and Agriculture, 92 (8). pp. 1597-1604. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.4744

Al-Khusaibi, M., Gordon, M., Lovegrove, J. A. and Niranjan, K. (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science and Technology, 47 (8). pp. 1701-1709. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2012.03024.x

Gordon, M. (2012) Significance of dietary antioxidants for health. International Journal of Molecular Sciences, 13 (1). pp. 173-179. ISSN 1422-0067 doi: https://doi.org/10.3390/ijms13010173

Alañón, M. E., Castro-Vázquez, L., Díaz-Maroto, M. C., Hermosín-Gutiérrez, I., Gordon, M. H. and Pérez-Coello, M. S. (2011) Antioxidant capacity and phenolic composition of different woods used in cooperage. Food Chemistry, 129 (4). pp. 1584-1590. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.06.013

Conde, E., Gordon, M. H., Moure, A. and Dominguez, H. (2011) Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions. Food Chemistry, 129 (4). pp. 1652-1659. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.06.027

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

Al-Khusaibi, M., Gordon, M., Lovegrove, J. and Niranjan, K. (2011) Provenance of the oil in par-fried french fries after finish frying. Journal of Food Science, 77 (1). E32-E36. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2011.02460.x

Alañón, M.E., Castro-Vázquez, L., Díaz-Maroto, M.C., Gordon, M. H. and Pérez-Coello, M.S. (2011) A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chemistry, 128 (4). pp. 997-1002. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.04.005

Conde, E., Moure, A., Dominguez, H., Gordon, M. and Parajo, J. C. (2011) Purified phenolics from hydrothermal treatments of biomass: ability to protect sunflower bulk oil and model food emulsions from oxidation. Journal of Agricultural and Food Chemistry, 59 (17). pp. 9158-9165. ISSN 0021-8561 doi: https://doi.org/10.1021/jf2016545

Pinto, J., Paiva-Martins, F., Corona, G., Debnam, E. S., Oruna-Concha, M., Vauzour, D., Gordon, M. and Spencer, J. (2011) Absorption and metabolism of olive oil secoiridoids in the small intestine. British Journal of Nutrition, 105 (11). pp. 1607-1618. ISSN 1475-2662 doi: https://doi.org/10.1017/S000711451000526X

Jin, J., Alimbetov, D., George, T., Gordon, M. H. and Lovegrove, J. A. (2011) A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects. European Journal of Clinical Nutrition, 65. pp. 849-856. ISSN 0954-3007 doi: https://doi.org/10.1038/ejcn.2011.55

Gordon, M. H. and Wishart, K. (2010) Effects of chlorogenic acid and bovine serum albumin on the oxidative stability of low density lipoproteins in vitro. Journal of Agricultural and Food Chemistry , 58 (9). pp. 5828-5833. ISSN 0021-8561 doi: https://doi.org/10.1021/jf100106e

Ordidge, M., García-Macías, P., Battey, N. H., Gordon, M. H., Hadley, P., John, P., Lovegrove, J. A., Vysini, E. and Wagstaffe, A. (2010) Phenolic contents of lettuce, strawberry, raspberry, and blueberry crops cultivated under plastic films varying in ultraviolet transparency. Food Chemistry, 119 (3). pp. 1224-1227. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.08.039

Wongfhun, P., Gordon, M. H. and Apichartsrangkoon, A. (2010) Flavour characterization of fresh and processed pennywort (Centella asiatica L.) juices. Food Chemistry, 119 (1). pp. 69-74. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.05.072

Chrpova, D., Kourimska, L., Gordon, M. H., Hermanova , V., Roubickova , I. and Panek, J. (2010) Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food Sciences, 28 (4). pp. 317-325. ISSN 1212-1800

Maisuthisakul, P. and Gordon, M. H. (2009) Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product. Food Chemistry, 117 (2). pp. 332-341. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.04.010

Kapasakalidis, P. G., Rastall, R. A. and Gordon, M. H. (2009) Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace. Journal of Agricultural and Food Chemistry, 57 (10). pp. 4342-4351. ISSN 0021-8561 doi: https://doi.org/10.1021/jf8029176

George, T. W., Niwat, C., Waroonphan, S., Gordon, M. H. and Lovegrove, J. A. (2009) Effects of chronic and acute consumption of fruit- and vegetable-puree-based drinks on vasodilation, risk factors for CVD and the response as a result of the eNOS G298T polymorphism. Proceedings of the Nutrition Society, 68 (2). pp. 148-161. ISSN 0029-6651 doi: https://doi.org/10.1017/s0029665109001165

George, T.W. , Niwat, C. , Waroonphan, S. , Gordon, M.H. , Lovegrove, J.A. and Paterson, E. (2009) Effects of chronic and acute fruit and vegetable juice consumption on cardiovascular disease risk factors. ISHS Acta Horticulturae , 841. pp. 201-206. ISSN 0567-7572

Apichartsrangkoon, A., Wongfhun, P. and Gordon, M.H. (2009) Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes. Journal of Food Science, 74 (9). C643-C646. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2009.01358.x

Dermiki, M., Gordon, M.H. and Jauregi, P. (2009) Recovery of astaxanthin using colloidal gas aphrons (CGA): a mechanistic study. Separation and Purification Technology, 65 (S1). pp. 54-64. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2007.12.023

Garcia-Martinez, M. C., Marquez-Ruiz, G., Fontecha, J. and Gordon, M. H. (2009) Volatile oxidation compounds in a conjugated linoleic acid-rich oil. Food Chemistry, 113 (4). pp. 926-931. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2008.08.020

Almajano, M.P., Carbo, R., Jimenez, J.A.L. and Gordon, M.H. (2008) Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108 (1). pp. 55-63. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.10.040

Bonoli-Carbognin, M., Cerretani, L., Bendini, A., Almajano, A. P. and Gordon, M. H. (2008) Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 56 (16). pp. 7076-7081. ISSN 0021-8561 doi: https://doi.org/10.1021/jf800743r

Santas, J., Carbo, R., Gordon, M.H. and Almajano, M.P. (2008) Comparison of the antioxidant activity of two Spanish onion varieties. Food Chemistry, 107 (3). pp. 1210-1216. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.09.056

Bonoli-Carbognin, M., Cerretani, L., Bendini, A. and Gordon, M.H. (2008) Evaluation by volatile profile of the synergistic antioxidant effect between bovine serum albumin and virgin olive oil phenolic compounds in an oil-in-water emulsion. Rivista Italiana Delle Sostanze Grasse, 85 (4). pp. 213-220. ISSN 0035-6808

Veklari, S. A., Gordon, M. H., Garcia-Macias, P. and Labrinea, H. (2008) Extraction and determination of ellagic acid content in chestnut bark and fruit. Food Chemistry, 110 (4). pp. 1007-1011. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2008.02.005

Sunde, R.A., Paterson, E., Evenson, J.K., Barnes, K.M., Lovegrove, J.A. and Gordon, M.H. (2008) Longitudinal selenium status in healthy British adults: assessment using biochemical and molecular biomarkers. British Journal of Nutrition, 99 (Supplement). S37-S47. ISSN 0007-1145 doi: https://doi.org/10.1017/s0007114508006831

Dermiki, M., Gordon, M.H. and Jauregi, P. (2008) The use of colloidal gas aphrons as novel downstream processing for the recovery of astaxanthin from cells of Phaffia rhodozyma. Journal of Chemical Technology and Biotechnology, 83 (2). pp. 174-182. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.1855

Almajano, M.P., Delgado, M.E. and Gordon, M.H. (2007) Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chemistry, 102 (4). pp. 1375-1382. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.06.067

Almajano, M.P., Delgado, M.E. and Gordon, M.H. (2007) Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chemistry, 101 (1). pp. 126-130. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.01.009

Garcia Macias, P., Ordidge, M., Vysini, E., Waroonphan, S., Battey, N.H., Gordon, M.H., Hadley, P., John, P., Lovegrove, J.A. and Wagstaffe, A. (2007) Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency. Journal of Agricultural and Food Chemistry, 55 (25). pp. 10168-10172. ISSN 0021-8561 doi: https://doi.org/10.1021/jf071570m

Maisuthisakul, P., Pongsawatmanit, R. and Gordon, M.H. (2007) Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer). Food Chemistry, 100 (4). pp. 1620-1629. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2005.12.044

Almajano, M.P., Carbo, R., Delgado, M.E. and Gordon, M.H. (2007) Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid. Journal of Food Science, 72 (5). C258-C263. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2007.00387.x

Bell, A., Gordon, M.H., Jirasublcurtakorn, W. and Smith, K.W. (2007) Effects of composition on fat rheology and crystallisation. Food Chemistry, 101 (2). pp. 799-805. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.02.033

Paiva-Martins, F., Correia, R., Felix, S., Ferreira, P. and Gordon, M.H. (2007) Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. Journal of Agricultural and Food Chemistry, 55 (10). pp. 4139-4143. ISSN 0021-8561 doi: https://doi.org/10.1021/jf063093y

Jirasubkunakorn, W., Bell, A.E., Gordon, M.H. and Smith, K.W. (2007) Effects of variation in the palm stearin: palm olein ratio on the crystallisation of a low-trans shortening. Food Chemistry, 103 (2). pp. 477-485. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.08.034

Maisuthisakul, P., Gordon, M.H., Pongsawatmanit, R. and Suttajit, M. (2007) Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer. Asia Pacific Journal of Clinical Nutrition, 16 (Supplement). pp. 37-42. ISSN 0964-7058

Becerra, R., Carpenter, I.W., Gordon, M.S., Roskop, L. and Walsh, R. (2007) Gas phase kinetic and quantum chemical studies of the reactions of silylene with the methylsilanes. Absolute rate constants, temperature dependences, RRKM modelling and potential energy surfaces. Physical Chemistry Chemical Physics, 9 (17). pp. 2121-2129. ISSN 1463-9076 doi: https://doi.org/10.1039/b613638a

Hashizume, M., Gordon, M.H. and Mottram, D.S. (2007) Light-induced off-flavor development in cloudy apple juice. Journal of Agricultural and Food Chemistry, 55 (22). pp. 9177-9182. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0715727

Maisuthisakul, P., Pongsawatmanit, R. and Gordon, M.H. (2006) Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions. Journal of Agricultural and Food Chemistry, 54 (7). pp. 2719-2725. ISSN 0021-8561 doi: https://doi.org/10.1021/jf052396+

Paiva-Martins, F., Santos, V., Mangericao, H. and Gordon, M.H. (2006) Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 54 (10). pp. 3738-3743. ISSN 0021-8561 doi: https://doi.org/10.1021/jf060033j

Kapasakalidis, P.G., Rastall, R.A. and Gordon, M.H. (2006) Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. Journal of Agricultural and Food Chemistry, 54 (11). pp. 4016-4021. ISSN 0021-8561 doi: https://doi.org/10.1021/jf052999l

Paterson, E., Gordon, M.H., Niwat, C., George, T.W., Parr, L., Waroonphan, S. and Lovegrove, J.A. (2006) Supplementation with fruit and vegetable soups and beverages increases plasma carotenoid concentrations but does not alter markers of oxidative stress or cardiovascular risk factors. Journal of Nutrition, 136 (11). pp. 2849-2855. ISSN 0022-3166

Samaras, T.S., Camburn, P.A., Chandra, S.X., Gordon, M.H. and Ames, J.M. (2005) Antioxidant properties of kilned and roasted malts. Journal of Agricultural and Food Chemistry, 53 (20). pp. 8068-8074. ISSN 0021-8561 doi: https://doi.org/10.1021/jf051410f

Samaras, T.S., Gordon, M.H. and Ames, J.M. (2005) Antioxidant properties of malt model systems. Journal of Agricultural and Food Chemistry, 53 (12). pp. 4938-4945. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0501600

Paiva-Martins, F. and Gordon, M.H. (2005) Interactions of ferric ions with olive oil phenolic compounds. Journal of Agricultural and Food Chemistry, 53 (7). pp. 2704-2709. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0481094

del Castillo, M.D., Gordon, M.H. and Ames, J.M. (2005) Peroxyl radical-scavenging activity of coffee brews. European Food Research and Technology, 221 (3-4). pp. 471-477. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-005-1209-1

Beltran, G., Aguilera, M.P. and Gordon, M.H. (2005) Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions. Food Chemistry, 92 (3). pp. 401-406. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2004.07.030

Becerra, R., Bowes, S.J., Ogden, J.S., Cannady, J.P., Adamovic, I., Gordon, M.S., Almond, M.J. and Walsh, R. (2005) Time-resolved gas-phase kinetic and quantum chemical studies of the reaction of silylene with oxygen. Physical Chemistry Chemical Physics, 7 (15). pp. 2900-2908. ISSN 1463-9076 doi: https://doi.org/10.1039/b504760a

Kiokias, S. and Gordon, M.H. (2004) Antioxidant properties of carotenoids in vitro and in vivo. Food Reviews International, 20 (2). pp. 99-121. ISSN 8755-9129 doi: https://doi.org/10.1081/fri-120037155

Zabaras, D. and Gordon, M.H. (2004) Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method. Food Chemistry, 84 (3). pp. 475-483. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2003.07.029

Papantoniou, E., Hammond, E.W., Scriven, F., Gordon, M.H. and Schofield, J.D. (2004) Effects of endogenous flour lipids on the quality of short-dough biscuits. Journal of the Science of Food and Agriculture, 84 (11). pp. 1371-1380. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.1830

Almajano, M.P. and Gordon, M.H. (2004) Synergistic effect of BSA on antioxidant activities in model food emulsions. Journal of the American Oil Chemists Society, 81 (3). pp. 275-280. ISSN 0003-021X doi: https://doi.org/10.1007/s11746-004-0895-6

Paiva-Martins, F., Gordon, M.H. and Gameiro, P. (2003) Activity and location of olive oil phenolic antioxidants in liposomes. Chemistry and Physics of Lipids, 124 (1). pp. 23-36. ISSN 0009-3084 doi: https://doi.org/10.1016/s0009-3084(03)00032-x

Kiokias, S. and Gordon, M.H. (2003) Antioxidant properties of annatto carotenoids. Food Chemistry, 83 (4). pp. 523-529. ISSN 0308-8146 doi: https://doi.org/10.1016/s0308-8146(03)00148-1

Gomez-Alonso, S., Fregapane, G., Salvador, M.D. and Gordon, M.H. (2003) Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of Agricultural and Food Chemistry, 51 (3). pp. 667-672. ISSN 0021-8561 doi: https://doi.org/10.1021/jf025932w

Roberts, W.G. and Gordon, M.H. (2003) Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. Journal of Agricultural and Food Chemistry, 51 (5). pp. 1486-1493. ISSN 0021-8561 doi: https://doi.org/10.1021/jf025983t

Kiokias, S. and Gordon, M.H. (2003) Dietary supplementation with a natural carotenoid mixture decreases oxidative stress. European Journal of Clinical Nutrition, 57 (9). pp. 1135-1140. ISSN 0954-3007 doi: https://doi.org/10.1038/sj.ejcn.1601655

Papantoniou, E., Hammond, E.W., Tsiami, A.A., Scriven, F., Gordon, M.H. and Schofield, J.D. (2003) Effects of endogenous flour lipids on the quality of semisweet biscuits. Journal of Agricultural and Food Chemistry, 51 (4). pp. 1057-1063. ISSN 0021-8561 doi: https://doi.org/10.1021/jf0258196

Roberts, W.G., Gordon, M.H. and Walker, A.F. (2003) Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil. European Journal of Clinical Nutrition, 57 (10). pp. 1303-1310. ISSN 0954-3007 doi: https://doi.org/10.1038/sj.ejcn.1601692

Book or Report Section

Gordon, M. (2013) Milk lipids. In: Park, Y. W. and Haenlein, G. F. W. (eds.) Milk and Dairy Products in Human Nutrition. Wiley-Blackwell, Chichester, UK, pp. 65-79. ISBN 9780470674185

Gordon, M. H. (2011) Food and nutrient structure. In: Geissler, C. and Powers, H. (eds.) Human Nutrition. Churchill Livingstone , Edinburgh, pp. 25-46. ISBN 9780702044632

Gordon, M. H. (2010) Effects of food structure and ingredient interactions on antioxidant capacity. In: Decker, E. A., Elias, R. J. and McClements, D.J. (eds.) Oxidation in foods and beverages and antioxidant applications. Woodhead Food Series No. 199, 1. Woodhead Publishing Limited, Cambridge, pp. 321-331. ISBN 9781845696481

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