Number of items: 49.
Article
Ahmad Tarmizi, A. H. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(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: https://doi.org/10.1007/s11947-012-0921-7
Al-Habsi, N. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(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: https://doi.org/10.1016/j.foodchem.2012.06.012
Al-Khusaibi, M. K. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(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: https://doi.org/10.1007/s11947-011-0562-2
Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Emam-Djomeh, Z., Mohammadifar, M. A. and Mohammadi, M.
(2012)
Spray drying of low-phenylalanine skim milk: optimization of process conditions for improving solubility and particle size.
International Journal of Food Science and Technology, 47 (3).
pp. 495-503.
ISSN 1365-2621
doi: https://doi.org/10.1111/j.1365-2621.2011.02869.x
Cardelle-Cobas, A., Olano, A., Corzo, N., Villamiel, M., Collins, M., Kolida, S. and Rastall, B.
(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: https://doi.org/10.1021/jf203622d
Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. A.
(2012)
Prebiotics in foods.
Current Opinion in Biotechnology, 23 (2).
pp. 187-191.
ISSN 0958-1669
doi: https://doi.org/10.1016/j.copbio.2011.12.028
Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Papanikolaou, S.
(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: https://doi.org/10.1007/s00253-012-4111-3
Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Aggelis, G., Gardeli, C., Galiotou-Panayotou, M., Komaitis, M. and Papanikolaou, S.
(2012)
Adaptation dynamics of Clostridium butyricum in high
1,3-propanediol content media.
Applied Microbiology and Biotechnology.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-012-4003-6
Chen, B.Y., Grandison, A. and Lewis, M. 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: https://doi.org/10.3168/jds.2011-4367
Clifton, L. A., Sanders, M., Kinane, C., Arnold, T., Edler, K. J., Neylon, C., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(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: https://doi.org/10.1039/C2CP42029E
Cook, M. T., Tzortzis, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2012)
Microencapsulation of probiotics for gastrointestinal delivery.
Journal of Controlled Release, 162 (1).
pp. 56-67.
ISSN 0168-3659
doi: https://doi.org/10.1016/j.jconrel.2012.06.003
Deepika, G., Karunakaran, E., Hurley, C. R., Biggs, C. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1186/1475-2859-11-116
Garcia-Macias, P., Gordon, M. H., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Smith, K. and Gambelli, L.
(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: https://doi.org/10.1002/ejlt.201100147
Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(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, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Gutiérrez-López, G. F. and Alamilla-Beltrán, L.
(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: https://doi.org/10.1016/j.jfoodeng.2012.03.032
Habib, R., Wilbey, A. and Grandison, A.
(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: https://doi.org/10.1111/j.1471-0307.2012.00824.x
Habib, R., Wilbey, R. A. and Grandison, A. 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: https://doi.org/10.1111/j.1471-0307.2012.00827.x
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, S. J. ORCID: https://orcid.org/0000-0002-2685-1773 and Mottram, D. S.
(2012)
The acrylamide problem: a plant and agronomic science issue.
Journal of Experimental Botany, 63 (8).
pp. 2841-2851.
ISSN 0022-0957
doi: https://doi.org/10.1093/jxb/ers011
Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Mottram, D. 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: https://doi.org/10.1021/jf3037566
Hidalgo, M., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Kolida, S., Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Kallithraka, S., Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274, Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and de Pascual-Teresa, S.
(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: https://doi.org/10.1021/jf3002153
Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455
(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: https://doi.org/10.1017/S0007114512000190
Hooper, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2012)
Polyphenols in the diet: friend or foe?
Nutrition Bulletin, 37 (4).
pp. 297-308.
ISSN 1467-3010
doi: https://doi.org/10.1111/j.1467-3010.2012.02001.x
Hussain, I., Grandison, A. S. and Bell, A. 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: https://doi.org/10.1016/j.foodchem.2012.03.062
Hussain, I., Grandison, A. S. and Bell, A. E.
(2012)
Rheology of rennet induced curd made from buffalo milk.
Journal of Animal and Plant Sciences, 22 (S3).
40.
ISSN 1018-7081
Hussain, I., Yan, J., Grandison, A. and Bell, A.
(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: https://doi.org/10.1016/j.foodchem.2012.05.110
Kaombe, D.D., Du, Y. and Lewis, M.
(2012)
Mineral partitioning in milk and milk permeates at high temperature.
Journal of Dairy Research, 79 (1).
pp. 1-6.
ISSN 0022-0299
doi: https://doi.org/10.1017/S0022029911000616
Karimi, R., Mortazavian, A. M. and Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939
(2012)
Selective enumeration of probiotic microorganisms in cheese.
Food Microbiology, 29 (1).
pp. 1-9.
ISSN 1095-9998
doi: https://doi.org/10.1016/j.fm.2011.08.008
Methven, L., Langreney, E. and Prescott, J.
(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: https://doi.org/10.1016/j.foodqual.2012.04.012
Nualkaekul, S., Deepika, G. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1016/j.foodres.2012.06.003
Nualkaekul, S., Lenton, D., Cook, M. T., Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1016/j.carbpol.2012.06.073
Oliveira, D. L., Costabile, A., Wilbey, R., Grandison, A. 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: https://doi.org/10.1002/biof.1043
Oliveira, D. L., Wilbey, A., Grandison, A., 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, A. and Lewis, M. J.
(2012)
Heat stability of milk supplemented with calcium chloride.
Journal of Dairy Science, 95 (4).
pp. 1623-1631.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2011-4697
Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1021/jf204719w
Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D.
(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: https://doi.org/10.1021/jf302415n
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. 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: https://doi.org/10.1021/jf302415n
Pathomrungsiyounggul, P., Grandison, A. and Lewis, M.
(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: https://doi.org/10.1111/j.1750-3841.2011.02436.x
Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. 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: https://doi.org/10.1111/j.1745-4603.2011.00319.x
Prasanna, P. H. P., Bell, A., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1016/j.carbpol.2012.05.075
Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1016/j.foodres.2012.01.004
Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(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: https://doi.org/10.1016/j.idairyj.2011.09.008
Ramayya, N., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Duncan, E.
(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: https://doi.org/10.1007/s13197-010-0215-x
Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I.
(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: https://doi.org/10.1111/j.1750-3841.2011.02546.x
Roozendaal, H., Abu-hardan, M. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(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: https://doi.org/10.1016/j.jfoodeng.2012.03.009
Welderufael, F. T., Gibson, T. and Jauregi, P.
(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: https://doi.org/10.1002/btpr.1541
Welderufael, F. T., Gibson, T., Methven, L. and Jauregi, P.
(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: https://doi.org/10.1016/j.foodchem.2012.03.113
Book or Report Section
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(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
Methven, L.
(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
Conference or Workshop Item
Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P.
(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.
This list was generated on Wed Dec 25 07:30:28 2024 UTC.