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Seale, J. V., Fallaize, R. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2016) Nutrition and the homeless: the underestimated challenge. Nutrition Research Reviews, 29 (2). pp. 143-151. ISSN 0954-4224 doi: https://doi.org/10.1017/S0954422416000068

Shatwan, I., Minihane, A.-M., William, C., Lovegrove, J. ORCID: https://orcid.org/0000-0001-7633-9455, Jackson, K. ORCID: https://orcid.org/0000-0002-0070-3203 and Vimaleswaran, K. S. ORCID: https://orcid.org/0000-0002-8485-8930 (2016) Impact of lipoprotein lipase gene polymorphism, S447X, on postprandial triacylglycerol and glucose response to sequential meal ingestion. International Journal of Molecular Sciences, 17 (3). 397. ISSN 1422-0067 doi: https://doi.org/10.3390/ijms17030397

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2016) Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Quality and Preference, 50. pp. 71-81. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.01.005

Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Liang, D., Wang, C., Lin Poh, J. ORCID: https://orcid.org/0000-0002-5393-7185 and Huang, D. (2016) Organosulfide profile and hydrogen sulfide-releasing capacity of stinky bean (Parkia speciosa) oil: effects of pH and extraction methods. Food Chemistry, 190. pp. 1123-1129. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2015.06.072

Tsakona, S., Skiadaresis, A. G., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Kookos, I. K. and Koutinas, A. A. (2016) Valorisation of side streams from wheat milling and confectionery industries for consolidated production and extraction of microbial lipids. Food Chemistry, 198. pp. 85-92. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.11.031

Ulaszewska, M. M., Trost, K., Stanstrup, J., Tuohy, K. M., Franceschi, P., Chong, M. F.-F., George, T., Minihane, A. M., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Mattivi, F. (2016) Urinary metabolomic profiling to identify biomarkers of a flavonoid-rich and flavonoid-poor fruits and vegetables diet: the FLAVURS trial in adults: the FLAVURS trial. Metabolomics, 12 (2). 32. ISSN 1573-3890 doi: https://doi.org/10.1007/s11306-015-0935-z

Velmurugan, S., Ming Gan, J., Rathod, K. S., Khambata, R. S., Ghosh, S., Hartley, A., van Eijl, S., Sagi Kiss, V., Chowdghury, T. A., Curtis, M., Kuhnle, G. G. R. ORCID: https://orcid.org/0000-0002-8081-8931, Wade, W. G. and Ahluwalia, A. (2016) Dietary nitrate improves vascular function in patients with hypercholesterolemia: a randomized, double-blind, placebo-controlled study. American Journal of Clinical Nutrition, 103 (1). pp. 25-38. ISSN 0002-9165 doi: https://doi.org/10.3945/ajcn.115.116244 (10.3945/ajcn.115.116244)

Vimaleswaren, K. S. ORCID: https://orcid.org/0000-0002-8485-8930, Bodhini, D., Lakshmipriya, N., Ramya, K., Anjana, R. M., Sudha, V., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Kinra, S., Mohan, V. and Radha, V. (2016) Interaction between FTO gene variants and lifestyle factors on metabolic traits in an Asian Indian population. Nutrition and Metabolism, 13 (1). 39. ISSN 1743-7075 doi: https://doi.org/10.1186/s12986-016-0098-6

Xu, F., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2016) The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry, 210. pp. 163-171. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.04.105

Yeboah, K., Antwi, D. A., Gyan, B., Govoni, V., Mills, C. E. ORCID: https://orcid.org/0000-0002-8313-3700, Cruickshank, J. K. and Amoah, A. G. B. (2016) Arterial stiffness in hypertensive and type 2 diabetes patients in Ghana: comparison of the cardio-ankle vascular index and central aortic techniques. BMC Endocrine Disorders, 16 (53). ISSN 1472-6823 doi: https://doi.org/10.1186/s12902-016-0135-5

Zhou, X., Shen, Y., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception. ISSN 1936-5810 doi: https://doi.org/10.1007/s12078-016-9211-5

de Barros, J. M.S., Costabile, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Edwards, A. D. ORCID: https://orcid.org/0000-0003-2369-989X (2016) Evaluating and optimizing oral formulations of live bacterial vaccines using a gastro-small intestine model. European Journal of Pharmaceutics and Biopharmaceutics, 102. pp. 115-122. ISSN 0939-6411 doi: https://doi.org/10.1016/j.ejpb.2016.03.010

Book or Report Section

Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. S. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, M., Peterson, D. and Schieberle, P. (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237. ACS, pp. 67-79. ISBN 9780841231856 doi: https://doi.org/10.1021/bk-2016-1237.ch006

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

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S. (2016) Relationship between alkylpyrazine and acrylamide formation in potato chips. In: Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, 1237. ACS, pp. 133-144. ISBN 9780841231856 doi: https://doi.org/10.1021/bk-2016-1237.ch010

Esteban-Fernández, A., Corona, G., Vauzour, D. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (2016) Neuroprotective effects associated with wine and its phenolic constituents. In: Moreno-Arribas, M. V. and Bartolomé Suáldea, B. (eds.) Wine Safety, Consumer Preference, and Human Health. Springer, pp. 279-292. ISBN 9783319245126 doi: https://doi.org/10.1007/978-3-319-24514-0_14

Li, X. and Lovegrove, J. ORCID: https://orcid.org/0000-0001-7633-9455 (2016) Genetics and hyperlipidaemia. In: Lawrence, J., Douglas, P. and Gandy, J. (eds.) Dietetic and nutrition case studies. Wiley-Blackwell, Chichester, pp. 55-61. ISBN 9781118897102

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, 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, 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. 291-294. ISBN 9781782623274 doi: https://doi.org/10.1039/9781782623830-00291

Paudyal, R. and Karatzas, K.-A. G. (2016) Stress adaptation of Listeria monocytogenes in acidic ready-to-eat products. In: Kotzekidou, P. (ed.) Food Hygiene and Toxicology in Ready-to-Eat Foods. Academic Press, London, pp. 167-182. ISBN 9780128019160 doi: https://doi.org/10.1016/B978-0-12-801916-0.00010-8

Conference or Workshop Item

Esteban-Fernández, A., Gigorro del Coso, D., González de Llano, D., Spencer, J. ORCID: https://orcid.org/0000-0003-2931-7274, Bartolomé, B. and Moreno-Arribas, M. V. (2016) Understanding the protective effects of wine components and their metabolites in the brain function. In: 39th World Congress of Vine and Wine, 23 - 28 Oct 2016, Bento Gonçalves, Brazil, 04008. doi: https://doi.org/10.1051/bioconf/20160704008

Thesis

Mat Yusoff, M. (2016) Aqueous enzymatic extraction of moringa oleifera oil with high pressure processing pre-treatment. PhD thesis, University of Reading.

Stone, S. M. (2016) Investigation into the manipulation of oral bacterial populations by potential oral prebiotics. PhD thesis, University of Reading.