Number of items: 22.
Article
Grundy, M. M. L., Momanyi, D. K., Holland, C., Kawaka, F., Tan, S., Salim, M., Boyd, B. J., Bajka, B., Mulet-Cabero, A.-I., Bishop, J. ORCID: https://orcid.org/0000-0003-2114-230X and Owino, W. O.
(2020)
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth.
Journal of Functional Foods, 72.
104065.
ISSN 1756-4646
doi: https://doi.org/10.1016/j.jff.2020.104065
Pabois, O., Antoine-Michard, A., Zhao, X., Omar, J., Ahmed, F., Alexis, F., Harvey, R. D., Grillo, I., Gerelli, Y., Grundy, M. M.-L., Bajka, B., Wilde, P. J. and Dreiss, C. A.
(2020)
Interactions of bile salts with a dietary fibre, methylcellulose, and impact on lipolysis.
Carbohydrate Polymers, 231.
115741.
ISSN 0144-8617
doi: https://doi.org/10.1016/j.carbpol.2019.115741
Holland, C., Ryden, P., Edwards, C. H. and Grundy, M. M.-L.
(2020)
Plant cell walls: impact on nutrient bioaccessibility and digestibility.
Foods, 9 (2).
e201.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods9020201
Mulet-Cabero, A.-I., Egger, L., Portmann, R., Ménard, O., Marze, S., Minekus, M., Le Feunteun, S., Sarkar, A., Grundy, M. M.-L., Carrière, F., Golding, M., Dupont, D., Recio, I., Brodkorb, A. and Mackie, A.
(2020)
A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus.
Food & Function, 11 (2).
pp. 1702-1720.
ISSN 2042-650X
doi: https://doi.org/10.1039/c9fo01293a
Wilde, P. J., Garcia-Llatas, G., Lagarda, M. J., Haslam, R. P. and Grundy, M. M. L.
(2019)
Oat and lipolysis: food matrix effect.
Food Chemistry, 278.
pp. 683-691.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2018.11.113
Pabois, O., Lorenz, C. D., Harvey, R. D., Grillo, I., Grundy, M. M.-L., Wilde, P. J., Gerelli, Y. and Dreiss, C. A.
(2019)
Molecular insights into the behaviour of bile salts at interfaces: a key to their role in lipid digestion.
Journal of Colloid and Interface Science, 556.
pp. 266-277.
ISSN 0021-9797
doi: https://doi.org/10.1016/j.jcis.2019.08.010
Ferriday, D., Grundy, M. M.-L. and Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700
(2018)
The benefits of the Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) to early career researchers working in food, nutrition and human health.
Nutrition Bulletin, 43 (4).
pp. 435-441.
ISSN 1471-9827
doi: https://doi.org/10.1111/nbu.12353
Grundy, M. M. L., McClements, D. J., Ballance, S. and Wilde, P. J.
(2018)
Influence of oat components on lipid digestion using an in vitro model: impact of viscosity and depletion flocculation mechanism.
Food Hydrocolloids, 83.
pp. 253-264.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2018.05.018
Grundy, M. M.-L., Fardet, A., Tosh, S. M., Rich, G. T. and Wilde, P. J.
(2018)
Processing of oat: the impact on oat's cholesterol lowering effect.
Food & Function, 9 (3).
pp. 1328-1343.
ISSN 2042-6496
doi: https://doi.org/10.1039/C7FO02006F
Mandalari, G., Parker, M. L., Grundy, M. M.-L., Grassby, T., Smeriglio, A., Bisignano, C., Raciti, R., Trombetta, D., Baer, D. J. and Wilde, P. J.
(2018)
Understanding the effect of particle size and processing on almond lipid bioaccessibility through microstructural analysis: from mastication to faecal collection.
Nutrients, 10 (2).
213.
ISSN 2072-6643
doi: https://doi.org/10.3390/nu10020213
Channell, G. A., Adams, G. G., Lu, Y., Gillis, R. B., Dinu, V., Grundy, M. M.-L., Bajka, B., Butterworth, P. J., Ellis, P. R., Mackie, A., Ballance, S. and Harding, S. E.
(2018)
Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans.
Scientific Reports, 8 (1).
11809.
ISSN 2045-2322
doi: https://doi.org/10.1038/s41598-018-29997-0
Grundy, M. M. L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Cross, K. L., Gray, R., Bajka, B. H., Butterworth, P. J., Ellis, P. R. and Wilde, P. J.
(2017)
The impact of oat structure and β-glucan on in vitro lipid digestion.
Journal of Functional Foods, 38.
pp. 378-388.
ISSN 1756-4646
doi: https://doi.org/10.1016/j.jff.2017.09.011
Grassby, T., Mandalari, G., Grundy, M. M.-L., Edwards, C. H., Bisignano, C., Trombetta, D., Smeriglio, A., Chessa, S., Ray, S., Sanderson, J., Berry, S. E., Ellis, P. R. and Waldron, K. W.
(2017)
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: the importance of the cell-wall barrier mechanism.
Journal of Functional Foods, 37.
pp. 263-271.
ISSN 1756-4646
doi: https://doi.org/10.1016/j.jff.2017.07.046
Grundy, M. M.-L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Butterworth, P. J. and Ellis, P. R.
(2017)
Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan.
Carbohydrate Polymers, 166.
pp. 387-397.
ISSN 0144-8617
doi: https://doi.org/10.1016/j.carbpol.2017.02.077
Grundy, M. M.-L., Edwards, C. H., Mackie, A. R., Gidley, M. J., Butterworth, P. J. and Ellis, P. R.
(2016)
Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.
British Journal of Nutrition, 116 (05).
pp. 816-833.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114516002610
Grundy, M. M.-L., Lapsley, K. and Ellis, P. R.
(2016)
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds.
International Journal of Food Science & Technology, 51 (9).
pp. 1937-1946.
ISSN 09505423
doi: https://doi.org/10.1111/ijfs.13192
Grundy, M. M. L., Carrière, F., Mackie, A. R., Gray, D. A., Butterworth, P. J. and Ellis, P. R.
(2016)
The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds.
Food & Function, 7 (1).
pp. 69-78.
ISSN 2042-650X
doi: https://doi.org/10.1039/c5fo00758e
Grundy, M. M. L., Wilde, P. J., Butterworth, P. J., Gray, R. and Ellis, P. R.
(2015)
Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis.
Food Chemistry, 185.
pp. 405-412.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.04.013
Edwards, C. H., Grundy, M. M. L., Grassby, T., Vasilopoulou, D., Frost, G. S., Butterworth, P. J., Berry, S. E. E., Sanderson, J. and Ellis, P. R.
(2015)
Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants.
American Journal of Clinical Nutrition, 102 (4).
pp. 791-800.
ISSN 0002-9165
doi: https://doi.org/10.3945/ajcn.114.106203
Grundy, M. M. L., Grassby, T., Mandalari, G., Waldron, K. W., Butterworth, P. J., Berry, S. E. E. and Ellis, P. R.
(2015)
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia.
American Journal of Clinical Nutrition, 101 (1).
pp. 25-33.
ISSN 0002-9165
doi: https://doi.org/10.3945/ajcn.114.088328
Makkhun, S., Khosla, A., Foster, T., McClements, D. J., Grundy, M. M. L. and Gray, D. A.
(2014)
Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
Food & Function, 6 (1).
pp. 124-134.
ISSN 2042-6496
doi: https://doi.org/10.1039/c4fo00422a
Mandalari, G., Grundy, M. M.-L., Grassby, T., Parker, M. L., Cross, K. L., Chessa, S., Bisignano, C., Barreca, D., Bellocco, E., Laganà, G., Butterworth, P. J., Faulks, R. M., Wilde, P. J., Ellis, P. R. and Waldron, K. W.
(2014)
The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis.
British Journal of Nutrition, 112 (09).
pp. 1521-1529.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114514002414
This list was generated on Sat Dec 14 12:40:43 2024 UTC.