A

Alomirah, H. F., Al-Zenki, S. F., Sawaya, W. N., Jabsheh, F., Husain, A. J., Al-Mazeedi, H. M., Al-Kandari, D. and Jukes, D. J. (2010) Assessment of the food control system in the State of Kuwait. Food Control, 21 (4). pp. 496-504. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2009.07.015

Ampatzoglou, A., Schurr, B., Deepika, G., Baipong, S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2010) Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG. Biochemical Engineering Journal, 52 (1). pp. 65-70. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2010.07.005

Ash, A. and Wilbey, A. (2010) The nutritional significance of cheese in the UK diet. International Journal of Dairy Technology, 63 (3). pp. 305-319. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00606.x

B

Baines, D. A., Bishara, S., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D. S. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 63-69. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch007

Balagiannis, D. P., Howard, J., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Desforges, N. and Mottram, D. S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 13-25. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch002

Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Pyle, D. L., Desforges, N. and Mottram, D. S. (2010) Modelling the generation of flavour in a real food system. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 284-287. ISBN 9783905745191

C

Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Pandiella, S. S. (2010) Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Science and Technology, 43 (3). pp. 431-435. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2009.09.006

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Dietz, D., Komaitis, M., Zeng, A.-P. and Papanikolaou, S. (2010) Effect of biodiesel‐derived waste glycerol impurities on biomass and 1, 3‐propanediol production of Clostridium butyricum VPI 1718. Biotechnology and Bioengineering. ISSN 0006-3592 doi: https://doi.org/10.1002/bit.22767

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Fakas, S., Galiotou‐Panayotou, M., Komaitis, M., Aggelis, G. and Papanikolaou, S. (2010) Commercial sugars as substrates for lipid accumulation in Cunninghamella echinulata and Mortierella isabellina fungi. European Journal of Lipid Science and Technology. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201000027

Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S., Parry, M. A.J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. G. (2010) Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58 (3). pp. 1959-1969. ISSN 0021-8561 doi: https://doi.org/10.1021/jf903577b

D

Deepika, G. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2010) Surface and adhesion properties of lactobacilli. In: Laskin, A. I., Sariaslani, S. and Gadd, G. M. (eds.) Advances in Applied Microbiology. Academic Press, Oxford, pp. 127-152. ISBN 9780123809919 doi: https://doi.org/10.1016/S0065-2164(10)70004-6

Dermiki, M., Bourquin, A.-L. and Jauregi, P. (2010) Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons (CGA) in a flotation column. Biotechnology Progress, 26 (2). pp. 477-487. ISSN 8756-7938 doi: https://doi.org/10.1002/btpr.340

E

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S. (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 95-109. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch010

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. (2010) Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry, 122 (3). pp. 753-760. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.03.049

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Srisajjalertwaja, S., Dodson, A. T., Apichartsarangkoon, A. and Mottram, D. S. (2010) Novel esters in thai green chilli. In: Imre , B., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 459-462. ISBN 9783905745191

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Woolsgrove, J. A., Wang, D. K., Dodson, A. T. and Mottram, D. S. (2010) Aroma compounds in French fries from three potato varieties. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 305-308. ISBN 9783905745191

F

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Deaville, E. R., Green, R. J., Stringano, E., Willoughby, I., Plant, J. and Mueller-Harvey, I. (2010) Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis , 51 (2). pp. 490-495. ISSN 0731-7085 doi: https://doi.org/10.1016/j.jpba.2009.05.035

Fweja, L. W. T., Lewis, M. J. and Grandison, A. S. (2010) Isolation of lactoperoxidase using different cation exchange resins by batch and column procedures. Journal of Dairy Research, 77 (3). pp. 357-367. ISSN 0022-0299 doi: https://doi.org/10.1017/S002202991000018X

G

Grimley, H.J., Grandison, A. S. and Lewis, M. J. (2010) The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft, 65 (2). pp. 151-154. ISSN 0026-3788

H

Haizam Ahmad Tarmizi, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75 (9). E572-E579. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2010.01819.x

Hashizume, M., Gordon, M. H. and Mottram, D. S. (2010) Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of Multidisciplinary Flavour Science : Proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 235-237. ISBN 9783905745191

J

Jia, J., Frantz, N., Khoo, C., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Rastall, R. A. and McCartney, A. L. (2010) Investigation of the faecal microbiota associated with canine chronic diarrhoea. FEMS Microbiology Ecology, 71 (2). pp. 304-12. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2009.00812.x

K

Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Law, C., Methven, L., Mottram, D. and Gosney, M. (2010) Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age and Ageing, 39 (6). pp. 733-738. ISSN 0002-0729 doi: https://doi.org/10.1093/ageing/afq104

L

Lambourne, J., Tosi, P., Marsh, J., Bhandari, D., Green, R. , Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Shewry, P. R. (2010) Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain. Journal of Cereal Science, 51 (1). pp. 96-104. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2009.10.003

M

Madruga, M.S., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Balagiannis, D. and Mottram, D.S. (2010) Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chemistry, 123 (2). pp. 513-520. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.04.004

Methven, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87. ISBN 9783905745191

Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D. S. and Gosney, M. (2010) The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests. Food Quality and Preference, 21 (8). pp. 948-955. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2010.04.009

Mottram, D. S. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 143-155. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch014

Mottram, D. S. and Taylor, A. J. (2010) Controlling Maillard pathways to generate flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp164. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042

O

Ogué-Bon, E., Khoo, C., McCartney, A. L., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A. (2010) In vitro effects of synbiotic fermentation on the canine faecal microbiota. FEMS microbiology ecology, 73 (3). pp. 587-600. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2010.00915.x

Omoarukhe, E. D., On-Nom, N., Grandison, A. S. and Lewis, M. J. (2010) Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology, 63 (4). pp. 504-511. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2010.00613.x

On-Nom , N., Grandison, A. S. and Lewis, M. J. (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science, 93 (2). pp. 515-523. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2009-2634

Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2010) A comprehensive investigation of the synthesis of prebiotic galactooligosaccharides by whole cells of Bifidobacterium bifidum NCIMB 41171. Journal of Biotechnology, 150 (1). pp. 140-148. ISSN 0168-1656 doi: https://doi.org/10.1016/j.jbiotec.2010.08.008

P

Panteloglou, A. G., Bell, A. E. and Ma, F. (2010) Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic. Food Chemistry, 122 (4). pp. 972-979. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.02.037

Papanikolaou, S., Diamantopoulou, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Philippoussis, A. and Aggelis, G. (2010) Suitability of Low-Cost Sugars as Substrates for Lipid Production by the Fungus Thamnidium elegans. Energy and Fuels. ISSN 0887-0624 doi: https://doi.org/10.1021/ef1004804

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D., Desforges, N. and Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Tsormpatsidis, E., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Wagstaffe, A. and Mottram, D. S. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191

Pathomrungsiyounggul, P., Grandison, A. S. and Lewis, M. J. (2010) Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. International Journal of Food Science and Technology, 45 (11). pp. 2234-2240. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2010.02399.x

R

Rastall, B. (2010) Functional oligosaccharides: application and manufacture. Annual Review of Food Science and Technology, 1. pp. 305-339. ISSN 1941-1413 doi: https://doi.org/10.1146/annurev.food.080708.100746

Roberfroid, M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Hoyles, L., McCartney, A. L., Rastall, R., Rowland, I., Wolvers, D., Watztl, B., Szajewska, H., Stahl, B., Guarner, F., Respondek, F., Whelan, K., Coxam, V., Davicco, M., Léotoing, L., Wittrant, Y., Delzenne, N., Cani, P., Neyrinck, A. and Meheust, A. (2010) Prebiotic effects: metabolic and health benefits. British Journal of Nutrition, 104 (S2). S1-S63. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114510003363

S

Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, D. S. and Davies, H. V. (2010) Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry, 123 (3). pp. 568-573. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.04.070

Spigno, G., Dermiki, M., Pastori, C., Casanova, F. and Jauregi, P. (2010) Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant. Separation and Purification Technology, 71 (1). pp. 56-62. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2009.11.002

T

Torrezan, R., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M. (2010) Effect of isostatic high pressure treatment on phytate and trypsin inhibitor content of soy protein (Efeito do tratamento sob alta pressão isostática sobre os teores de fitato e inibidor de tripsina de soja). Boletim Centro de Pesquisa de Processamento de Alimentos, 28 (2). pp. 179-186. ISSN 0102-0323

Tsioulpas, A., Koliandris, A., Grandison, A. S. and Lewis, M. J. (2010) Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chemistry, 122 (4). pp. 1027-1034. ISSN 0308-8146

W

Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Rastall, R. A., Martini, M., Williams, C., Jeffries, R. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (2010) A double-blind, placebo controlled human study investigating the effects of coffee derived manno-oligosaccharides on the faecal microbiota of a healthy adult population. International Journal of Probiotics and Prebiotics, 5 (2). pp. 75-84. ISSN 1555-1431

Wichienchot, S., Jatupornpipat, M. and Rastall, B. (2010) Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chemistry, 120 (3). pp. 850-857. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.11.026