Article

Mohd Nor, N. D., Mullick, H., Zhou, X., Oloyede, O. ORCID: https://orcid.org/0000-0001-6392-0937, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L. (2023) Consumer liking of turnip cooked by different methods: the influence of sensory profile and consumer bitter taste genotype. Foods, 12 (17). 3188. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12173188

Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (2021) Influence of cabbage (Brassica oleracea) accession and growing conditions on myrosinase activity, glucosinolates and their hydrolysis products. Foods, 10 (12). 2903. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10122903

Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (2021) The impact of domestic cooking methods on myrosinase stability, glucosinolates and their hydrolysis products in different cabbage (Brassica oleracea) accessions. Foods, 10 (12). 2908. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10122908

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Kitsopanou, E., Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2021) Important odorants of four Brassicaceae species, and discrepancies between glucosinolate profiles and observed hydrolysis products. Foods, 10 (5). 1055. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10051055

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937 (2021) Consumer acceptability and sensory profile of sustainable paper-based packaging. Foods, 10 (5). 990. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10050990