Zhang, Guoqiang, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871, Charalampopoulos, Dimitris ORCID: https://orcid.org/0000-0003-1269-8402 and Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2023) Effect of defatted melon seed residue on dough development and bread quality. LWT - Food Science and Technology, 183. 114892. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2023.114892

Lovegrove, Julie A. ORCID: https://orcid.org/0000-0001-7633-9455, O'Sullivan, Donal M. ORCID: https://orcid.org/0000-0003-4889-056X, Tosi, Paola, Millan, Elena ORCID: https://orcid.org/0000-0002-2421-2855, Todman, Lindsay C., Bishop, Jacob ORCID: https://orcid.org/0000-0003-2114-230X, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871, Clegg, Miriam E., Hammond, John ORCID: https://orcid.org/0000-0002-6241-3551, Jackson, Kim G. ORCID: https://orcid.org/0000-0002-0070-3203, Jones, Philip J. ORCID: https://orcid.org/0000-0003-3464-5424, Lignou, Stella ORCID: https://orcid.org/0000-0001-6971-2258, Macready, Anna L. ORCID: https://orcid.org/0000-0003-0368-9336, McMeel, Yvonne, Parker, Jane ORCID: https://orcid.org/0000-0003-4121-5481, Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144, Sharp, Paul, Shaw, Liz J., Smith, Laurence G. ORCID: https://orcid.org/0000-0002-9898-9288 and Tebbit, Matt (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin, 48 (1). pp. 134-143. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12601

Kampa, Jansuda, Bull, Stephanie P. ORCID: https://orcid.org/0000-0001-5129-1731, Signorello, Antonio, Frazier, Richard A. and Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2023) Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. npj Science of Food, 7 (1). 26. ISSN 2396-8370 doi: https://doi.org/10.1038/s41538-023-00202-5

Kampa, Jansuda, Koidis, Anastasios, Ghawi, Sameer Khalil, Frazier, Richard A. and Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type. European Food Research and Technology, 248 (11). pp. 2765-2777. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-022-04088-7

Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144, Ding, Rui, Nguyen, Thao H. T., Grasso, Simona, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, Lisa (2022) Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits. LWT - Food Science and Technology, 167. 113837. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2022.113837

Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592 (2022) Sweet corn cob as a functional ingredient in bakery products. Food Chemistry: X, 13. 100180. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2021.100180

Kampa, Jansuda, Frazier, Richard and Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin. Foods, 11 (5). ISSN 2304-8158 doi: https://doi.org/10.3390/foods11050681

Kampa, Jansuda, Frazier, Richard and Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose. Foods, 11 (16). 2536. ISSN 2304-8158 doi: https://doi.org/10.3390/foods11162536

Bolger, Alexandra May, Rastall, Robert A., Oruna-Concha, Maria Jose ORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 (2021) Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT-Food Science and Technology, 150. 111989. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2021.111989

Norton, Victoria, Lignou, Stella ORCID: https://orcid.org/0000-0001-6971-2258, Faka, Marianthi, Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, Lisa ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods, 10 (9). 2066. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10092066

Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, Julia (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods, 10 (5). 951. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10050951

Lu, Fei, Rodriguez Garcia, Julia, Van Damme, Isabella, Westwood, Nicholas J., Shaw, Liz, Robinson, James S., Warren, Geoff, Chatzifragkou, Afroditi, McQueen Mason, Simon, Gomez, Leonardo, Faas, Laura, Balcombe, Kelvin, Srinivasan, Chittur, Picchioni, Fiorella, Hadley, Paul and Charalampopoulos, Dimitris (2018) Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14. pp. 80-88. ISSN 2452-2236 doi: https://doi.org/10.1016/j.cogsc.2018.07.007

Moret-Tatay, A., Rodriguez Garcia, Julia, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J. (2016) Effect of gums in microstructure and rheological behaviour of thickened food matrices. In: Williams, Peter A. and Phillips, Glyn (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 291-294. ISBN 9781782623274 doi: https://doi.org/10.1039/9781782623830-00291

Moret-Tatay, Amparo, Rodriguez Garcia, Julia, Marti-Bonmati, Ezequiel, Hernando, Isabel and Hernandez, María Jesús (2015) Commercial thickeners used by patients with dysphagia: rheological and structural behaviour in different food matrices. Food Hydrocolloids, 51. pp. 318-326. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2015.05.019

Bernat, Neus, Chafer, Maite, Rodríguez García, Julia, Chiralt, Amparo and Gonzalez-Martinez, Consuelo (2015) 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). pp. 488-496. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.10.045

Rodríguez García, Julia, Sahi, Sarabjit S. and Hernando, Isabel (2014) Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59 (6). pp. 287-292. ISSN 0146-6283 doi: https://doi.org/10.1094/CFW-59-6-0287

Rodríguez García, Julia, Sahi, Sarabjit S. and Hernando, Isabel (2014) Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Science and Technology, 58 (1). pp. 173-182. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.02.012

Rodríguez-García, Julia, Salvador, Ana and Hernando, Isabel (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food Bioprocess Technology, 7 (4). pp. 964-974. ISSN 1935-5149 doi: https://doi.org/10.1007/s11947-013-1066-z

Bernat, N., Chafer, M., Gonzalez-Martinez, C., Rodríguez García, Julia and Chiralt, A. (2014) Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International, 21 (2). pp. 145-157. ISSN 1532-1738 doi: https://doi.org/10.1177/1082013213518936

Rodríguez García, Julia, Laguna, Laura, Puig, Ana, Salvador, Ana and Hernando, Isabel (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, Julia, Puig, Ana, Salvador, Ana and Hernando, Isabel (2013) Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences, 31 (4). pp. 355-360. ISSN 1212-1800

Rodríguez García, Julia, Puig, Ana, Salvador, Ana and Hernando, Isabel (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