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Items where Division is "Food Research Group" and Year is 2012

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Number of items: 47.


Ahmad Tarmizi, Azmil H. and Niranjan, Keshavan (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology, 6 (10). pp. 2600-2608. ISSN 1935-5130 doi:

Al-Habsi, Nasser A. and Niranjan, Keshavan (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry, 135 (3). pp. 1448-1454. ISSN 0308-8146 doi:

Al-Khusaibi, Mohammed K. and Niranjan, Keshavan (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology, 5 (6). pp. 2392-2400. ISSN 1935-5130 doi:


Cardelle-Cobas, Alejandra, Olano, Agustín, Corzo, Nieves, Villamiel, Mar, Collins, Michelle, Kolida, Sofia and Rastall, Bob (2012) In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota. Journal of Agricultural and Food Chemistry , 60 (8). pp. 2024-2032. ISSN 0021-8561 doi:

Charalampopoulos, Dimitris and Rastall, Robert A. (2012) Prebiotics in foods. Current Opinion in Biotechnology, 23 (2). pp. 187-191. ISSN 0958-1669 doi:

Chatzifragkou, Afroditi and Papanikolaou, Seraphim (2012) Effect of impurities in biodiesel-derived waste glycerol on the performance and feasibility of biotechnological processes. Applied Microbiology and Biotechnology. ISSN 0175-7598 doi:

Chatzifragkou, Afroditi, Aggelis, George, Gardeli, Chryssavgi, Galiotou-Panayotou, Maria, Komaitis, Michael and Papanikolaou, Seraphim (2012) Adaptation dynamics of Clostridium butyricum in high 1,3-propanediol content media. Applied Microbiology and Biotechnology. ISSN 0175-7598 doi:

Chen, B.Y., Grandison, Alistair and Lewis, Michael J. (2012) Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilisation. Journal of Dairy Science, 95 (3). pp. 1057-1063. ISSN 0022-0302 doi:

Clifton, Luke A., Sanders, Michael, Kinane, Christian, Arnold, Tom, Edler, Karen J., Neylon, Cameron, Green, Rebecca J. and Frazier, Richard A. (2012) The role of protein hydrophobicity in thionin–phospholipid interactions: a comparison of α1 and α2-purothionin adsorbed anionic phospholipid monolayers. Physical Chemistry Chemical Physics, 14 (39). pp. 13569-13579. ISSN 1463-9076 doi:

Comber, R, Weeden, R, Lindsay, S, Teal, Gemma, MacDonald, Alastair, Methven, Lisa, Moynihan, Paula and Oliver, Patrick (2012) Supporting visual assessment of food and nutrient intake in a clinical care setting. In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.

Cook, Michael T, Tzortzis, George, Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy V. (2012) Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release, 162 (1). pp. 56-67. ISSN 0168-3659 doi:


Deepika, Gurjot, Karunakaran, Esther, Hurley, Claire R., Biggs, Catherine A and Charalampopoulos, Dimitris (2012) Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG. Microbial Cell Factories, 11 (1). 116. ISSN 1475-2859 doi:


Frazier, Richard (2012) Interactions of tea tannins with proteins and their impact on food quality and health. In: Preedy, V. (ed.) Tea in Health and Disease Prevention, 1st Edition. Academic Press, pp. 1479-1490. ISBN 9780123849373


Garcia-Macias, Pauliina, Gordon, Michael H., Frazier, Richard A., Smith, Kevin and Gambelli, Luisa (2012) Effect of TAG composition on performance of low saturate shortenings in puff pastry. European Journal of Lipid Science and Technology, 114 (7). pp. 741-747. ISSN 1438-9312 doi:

Ghawi, Sameer K., Methven, Lisa, Rastall, R. R. and Niranjan, Keshavan (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146

Guadarrama-Lezama, Andrea Yazmin , Dorantes-Alvarez, Lidia, Jaramillo-Flores, Maria Eugenia, Pérez-Alonso, César, Niranjan, Keshavan, Gutiérrez-López, Gustavo Fidel and Alamilla-Beltrán, Liliana (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112 (1-2). pp. 29-37. ISSN 0260-8774 doi:


Habib, R., Wilbey, Andrew and Grandison, Alistair (2012) Manipulation of Dhaka cheese curd and effects on cheese quality. International Journal of Dairy Technology, 65 (3). pp. 372-378. ISSN 1364-727X doi:

Habib, R, Wilbey, Rodney A and Grandison, Alistair S (2012) Pressing technique and its effect on the quality of Dhaka cheese. International Journal of Dairy Technology, 65 (3). pp. 379-386. ISSN 1471-0307 doi:

Halford, Nigel G., Curtis, Tanya Y., Muttucumaru, Nira, Postles, Jennifer, Elmore, Stephen J. and Mottram, Donald S. (2012) The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany, 63 (8). pp. 2841-2851. ISSN 0022-0957 doi:

Halford, Nigel G., Muttucumaru, Nira, Powers, Stephen J., Gillatt, Peter N., Hartley, Lee, Elmore, J. Stephen and Mottram, Donald S. (2012) Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry, 60 (48). pp. 12044-12055. ISSN 1520-5118 doi:

Hidalgo, Maria , Oruna-Concha, M. Jose, Kolida, Sofia, Walton, Gemma E., Kallithraka, Stamatina, Spencer, Jeremy P. E., Gibson, Glenn R. and de Pascual-Teresa, Sonia (2012) Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. Journal of Agricultural and Food Chemistry, 60 (15). pp. 3882-3890. ISSN 0021-8561 doi:

Hobbs, Ditte A., Kaffa, Neddi, George, Trevor W, Methven, Lisa and Lovegrove, Julie A (2012) Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects. British Journal of Nutrition, 108 (11). pp. 2066-2074. ISSN 1475-2662 doi:

Hooper, B. and Frazier, R. (2012) Polyphenols in the diet: friend or foe? Nutrition Bulletin, 37 (4). pp. 297-308. ISSN 1467-3010 doi:

Hussain, I, Grandison, Alistair S. and Bell, Alan E. (2012) Effects of gelation temperature on the Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology & microstructure. Food Chemistry, 134 (31). pp. 1500-1508. ISSN 0308-8146 doi:

Hussain, I., Grandison, Alistair S. and Bell, Alan E. (2012) Rheology of rennet induced curd made from buffalo milk. Journal of Animal and Plant Sciences, 22 (S3). 40. ISSN 1018-7081

Hussain, Imtiaz, Yan, Jen, Grandison, Alistair and Bell, Alan (2012) Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions. Food Chemistry, 135 (3). pp. 1404-1410. ISSN 0308-8146 doi:


Kaombe, D.D., Du, Y. and Lewis, Michael (2012) Mineral partitioning in milk and milk permeates at high temperature. Journal of Dairy Research, 79 (1). pp. 1-6. ISSN 0022-0299 doi:


Methven, Lisa (2012) Natural food and beverage flavour enhancers. In: Baines, D and Seal, R. (eds.) Natural food additives, ingredients and flavourings. Woodhead, Cambridge, pp. 76-95. ISBN 9781845698119

Methven, Lisa, Langreney, Elodie and Prescott, John (2012) Changes in liking for a no added salt soup as a function of exposure. Food Quality and Preference, 26 (2). pp. 135-140. ISSN 0950-3293 doi:


Nualkaekul, Sawaminee, Deepika, Gurjot and Charalampopoulos, Dimitris (2012) Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices. Food Research International, 48 (2). pp. 627-633. ISSN 0963-9969 doi:

Nualkaekul, Sawaminee, Lenton, Dominique, Cook, Michael T., Khutoryanskiy, Vitaliy and Charalampopoulos, Dimitris (2012) Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers, 90 (3). pp. 1281-1287. ISSN 0144-8617 doi:


Oliveira, D. L., Costabile, Adele, Wilbey, Rodney, Grandison, Alistair S., Duarte, L. C. and Roseiro, L. B. (2012) In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. BioFactors, 38 (6). pp. 440-449. ISSN 1872-8081 doi:

Oliveira, D. L., Wilbey, Andrew, Grandison, Alistair, Duarteb, L. C. and Roseiro, L. B. (2012) Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation. International Dairy Journal, 24 (2). pp. 102-106. ISSN 0958-6946

On-Nom, N., Grandison, Alistair and Lewis, Michael J (2012) Heat stability of milk supplemented with calcium chloride. Journal of Dairy Science, 95 (4). pp. 1623-1631. ISSN 0022-0302 doi:

Osman, Ali, Tzortzis, George, Rastall, Robert A. and Charalampopoulos, Dimitris (2012) BbgIV is an important Bifidobacterium β-galactosidase for the synthesis of prebiotic galactooligosaccharides at high temperatures. Journal of Agricultural and Food Chemistry, 60 (3). pp. 740-748. ISSN 0021-8561 doi:


Parker, Jane, Balagiannis, Dimitris, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronek and Mottram, Donald (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi:

Parker, Jane K., Balagiannis, Dimitrios P., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Mottram, Donald S. (2012) Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi:

Pathomrungsiyounggul, P., Grandison, Alistair and Lewis, Michael (2012) Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature. Journal of Food Science, 77 (1). E10-E16. ISSN 1750-3841 doi:

Payne, Clare, Methven, Lisa, Fairfield, Carol, Gosney, Margot and Bell, Alan E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi:

Prasanna, P. H. P., Bell, Alan, Grandison, Alistair S. and Charalampopoulos, Dimitris (2012) Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205. Carbohydrate Polymers, 90 (1). pp. 533-540. ISSN 0144-8617 doi:

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. (2012) Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk. Food Research International, 47 (1). pp. 6-12. ISSN 0963-9969 doi:

Prasanna, P. H. P., Grandison, Alistair S. and Charalampopoulos, Dimitris (2012) Screening human intestinal Bifidobacterium strains for growth, acidification, EPS production and viscosity potential in low-fat milk. International Dairy Journal, 23 (1). pp. 36-44. ISSN 0958-6946 doi:


Ramayya, Nidhi, Niranjan, Keshavan and Duncan, Eric (2012) Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes. Journal of Food Science and Technology, 49 (6). pp. 721-728. ISSN 0975-8402 doi:

Rodríguez García, Julia, Puig, Ana, Salvador, Ana and Hernando, Isabel (2012) Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77 (2). C189-C197. ISSN 1750-3841 doi:

Roozendaal, Hajo, Abu-hardan, Madian and Frazier, Richard A. (2012) Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111 (4). pp. 606-611. ISSN 0260-8774 doi:


Welderufael, Fisseha T., Gibson, Trevor and Jauregi, Paula (2012) Production of angiotensin converting enzyme inhibitory peptides from β-lactoglobulin and casein derived peptides: an integrative approach. Biotechnology Progress, 28 (3). pp. 746-755. ISSN 8756-7938 doi:

Welderufael, Fisseha Tesfay, Gibson, Trevor, Methven, Lisa and Jauregi, Paula (2012) Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process. Food Chemistry, 134 (4). pp. 1947-1958. ISSN 0308-8146 doi:

This list was generated on Sat Dec 9 19:12:10 2023 UTC.

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