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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., 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. (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., 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.