Article

Prabhakumari, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2018) Development and characterisation of protein films derived from dried distillers’ grains with solubles and in-process samples. Industrial Crops and Products, 121. pp. 258-266. ISSN 0926-6690 doi: https://doi.org/10.1016/j.indcrop.2018.05.016

Kosik, O., Powers, S. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2016) Extractability and characteristics of proteins deriving from wheat DDGS. Food Chemistry, 198. pp. 12-19. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.11.036

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2015) Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochemistry, 50 (12). pp. 2194-2207. ISSN 0032-9592 doi: https://doi.org/10.1016/j.procbio.2015.09.005

Book or Report Section

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2016) Upgrading food processing side streams. In: Williams, P. A. and Phillips, G. (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 135-147. ISBN 9781782623274 doi: https://doi.org/10.1039/9781782623830-00135