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