Number of items: 47.
Article
Ahmad Tarmizi, A. H. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2013)
Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage.
Food and Bioprocess Technology, 6 (2).
pp. 489-497.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-011-0685-5
Ahmad Tarmizi, A. H., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Gordon, M.
(2013)
Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application.
Food Chemistry, 136 (2).
pp. 902-908.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.08.001
Al-Habsi, N., Davis, F. ORCID: https://orcid.org/0000-0003-0462-872X and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2013)
Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements
and their use to examine the setting
propensity of honey.
Journal of Food Science, 78 (6).
E845-E852.
ISSN 1750-3841
doi: https://doi.org/10.1111/1750-3841.12103
Allen, V. A., Methven, L. and Gosney, M.
(2013)
Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment.
Journal of Advanced Nursing, 70 (3).
pp. 1323-1333.
ISSN 1365-2648
doi: https://doi.org/10.1111/jan.12293
Allen, V. A., Methven, L. and Gosney, M.
(2013)
Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes.
Clinical Nutrition, 32 (6).
pp. 950-957.
ISSN 0261-5614
doi: https://doi.org/10.1016/j.clnu.2013.03.015
Barile, D. and Rastall, R. A.
(2013)
Human milk and related oligosaccharides as prebiotics.
Current Opinion in Biotechnology, 24 (2).
pp. 214-219.
ISSN 0958-1669
doi: https://doi.org/10.1016/j.copbio.2013.01.008
Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Morris, M. R., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Radecka, I.
(2013)
Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria.
AMB Express, 3 (1).
p. 36.
ISSN 2191-0855
doi: https://doi.org/10.1186/2191-0855-3-36
Chove, L. M., Issa-Zacharia, A., Grandison, A. S. and Lewis, M. J.
(2013)
Proteolysis of milk heated at high temperatures by
native enzymes analysed by trinitrobenzene sulphonic
acid (TNBS) method.
African Journal of Food Science, 7 (8).
pp. 232-237.
ISSN 1996-0794
doi: https://doi.org/10.5897/AJFS13.0987
Cook, M., Tzortzis, G. T., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2013)
Layer-by-layer coating of alginate matrices with chitosan–alginate for the improved survival and targeted delivery of probiotic bacteria after oral administration.
Journal of Materials Chemistry B, 1.
pp. 52-60.
doi: https://doi.org/10.1039/C2TB00126H
Cook, M. T., Saratoon, T., Tzortzis, G., Edwards, A. ORCID: https://orcid.org/0000-0003-2369-989X, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2013)
CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery.
Biomacromolecules, 14 (2).
pp. 387-393.
ISSN 1525-7797
doi: https://doi.org/10.1021/bm301569r
Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D., Gosney, M., Blumenthal, H. and Methven, L.
(2013)
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Journal of the Science of Food and Agriculture, 93 (13).
pp. 3312-3321.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.6177
Dermiki, M., Phanphensophon, N., Mottram, D. S. and Methven, L.
(2013)
Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Food Chemistry, 141 (1).
pp. 77-83.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.03.018
Drummond, E. M., Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. and Gibney , E.
(2013)
Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark.
Phytotherapy Research, 27 (4).
pp. 588-594.
ISSN 1099-1573
doi: https://doi.org/10.1002/ptr.4753
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2013)
Delivering high-level food industry skills for future food security through Advanced Training Partnerships.
Nutrition Bulletin, 38 (3).
pp. 349-351.
ISSN 1471-9827
doi: https://doi.org/10.1111/nbu.12047
Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2013)
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba).
Food Chemistry, 138 (2-3).
pp. 1734-1741.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2012.10.119
Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D.
(2013)
Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages: a review.
Food Research International, 50 (2).
pp. 480-486.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2011.03.009
Hough, G., Methven, L. and Lawless, H. T.
(2013)
Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits.
Journal of Sensory Studies, 28 (5).
pp. 414-421.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12067
Hussain, I., Bell, A. E. and Grandison, A. S.
(2013)
Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure.
Food and Bioprocess Technology, 6 (7).
pp. 1729-1740.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-012-0834-5
Hussain, I., Bell, A. E. and Grandison, A. S.
(2013)
Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 2. Physicochemical properties, curd yield and quality, casein fractions & micelles size.
Food and Bioprocess Technology, 6 (7).
pp. 1741-1748.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-012-0837-2
Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2013)
Effects of phytate and minerals on the bioavailability of oxalate from food.
Food Chemistry, 141 (3).
pp. 1690-1693.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.04.130
Jauregi, P., Coutte, F., Catiau, L., Lecouturier, D. and Jacques, P.
(2013)
Micelle size characterization of lipopeptides produced by B. subtilis and their recovery by the two-step ultrafiltration process.
Separation and Purification Technology, 104.
pp. 175-182.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2012.11.017
Jia, C. and Jukes, D.
(2013)
The national food safety control system of China: a systematic review.
Food Control, 32 (1).
pp. 236-245.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2012.11.042
Kachrimanidou, V., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Yanniotis, S., Kookos, I. and Koutinas, A. A.
(2013)
Utilisation of by-products from sunflower-based biodiesel
production processes for the production of fermentation feedstock.
Waste and Biomass Valorization, 4 (3).
pp. 529-537.
ISSN 1877-265X
doi: https://doi.org/10.1007/s12649-012-9191-x
Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Mottram, D. S.
(2013)
Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.).
Food Chemistry, 139 (1-4).
pp. 1152-1160.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.01.068
Likotraftiti, E., Tuohy, K. M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A.
(2013)
Development of antimicrobial synbiotics using potentially-probiotic faecal isolates of Lactobacillus fermentum and Bifidobacterium longum.
Anaerobe, 20.
pp. 5-13.
ISSN 1075-9964
Lopez-Andres , P., Luciano, G., Vasta, V., Gibson, T. M., Biondi, L., Priolo, A. and Mueller-Harvey, I.
(2013)
Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep.
British Journal of Nutrition, 110 (4).
pp. 632-639.
ISSN 1475-2662
doi: https://doi.org/10.1017/S0007114512005703
Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274
(2013)
The effect of processing on chlorogenic acid content of commercially available coffee.
Food Chemistry, 141 (4).
pp. 3335-3340.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.06.014
Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. G.
(2013)
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
Journal of Agricultural and Food Chemistry, 61 (27).
pp. 6734-6742.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf401570x
Newman, J., Harbourne, N., O'Riordan, D., Jacquier, J. C. and O'Sullivan, M.
(2013)
Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolsates.
Journal of Food Engineering, 128.
pp. 127-131.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2013.12.019
Nualkaekul, S., Cook, M. T., Khutoryanskiy, V. V. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2013)
Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices.
Food Research International, 53 (1).
pp. 304-311.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2013.04.019
Osman, A., Tzortzis, G., Rastall, R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2013)
High yield production of a soluble bifidobacterial β-galactosidase (BbgIV) inE. coliDH5α with improved catalytic efficiency for the synthesis of prebiotic galactooligosaccharides.
Journal of Agricultural and Food Chemistry, 61 (9).
pp. 2213-2223.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf304792g
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2013)
The kinetics of thermal generation of flavour.
Journal of the Science of Food and Agriculture, 93 (2).
pp. 197-208.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.5943
Postles, J., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. G.
(2013)
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain.
Journal of Cereal Science, 57 (3).
pp. 463-470.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2013.02.001
Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G.
(2013)
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011.
Food Additives & Contaminants: Part A, 30 (9).
pp. 1493-1500.
ISSN 1944-0049
doi: https://doi.org/10.1080/19440049.2013.805439
Prasanna, P.H.P., Grandison, A.S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2013)
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains.
Food Research International, 51 (1).
pp. 15-22.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2012.11.016
Rastall, R. A.
(2013)
Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition.
Current Opinion in Clinical Nutrition and Metabolic Care, 16 (6).
pp. 675-678.
ISSN 1363-1950
doi: https://doi.org/10.1097/MCO.0b013e328365b5fd
Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Laguna, L., Puig, A., Salvador, A. and Hernando, I.
(2013)
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits.
Food Bioprocess Technology, 6 (10).
pp. 2739-2750.
ISSN 1935-5149
doi: https://doi.org/10.1007/s11947-012-0919-1
Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I.
(2013)
Functionality of several cake ingredients: a comprehensive approach.
Czech Journal of Food Sciences, 31 (4).
pp. 355-360.
ISSN 1212-1800
Sanders, M. R., Clifton, L. A., Neylon, C., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2013)
Selected wheat seed defense proteins exhibit competitive binding to model microbial lipid interfaces.
Journal of Agricultural and Food Chemistry, 61 (28).
pp. 6890-6900.
ISSN 1520-5118
doi: https://doi.org/10.1021/jf401336a
Sarbini, S. R., Kolida, S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A.
(2013)
In vitro fermentation of commercial α-gluco-oligosaccharide by faecal microbiota from lean and obese human subjects.
British Journal of Nutrition, 109 (11).
pp. 1980-1989.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114512004205
Withers, C., Gosney, M. and Methven, L.
(2013)
Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer.
Journal of Sensory Studies, 28 (3).
pp. 230-237.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12039
Zikou, E., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Koutinas, A. A. and Papanikolaou, S.
(2013)
Evaluating glucose and xylose as cosubstrates for lipid
accumulation and c-linolenic acid biosynthesis of Thamnidium elegans.
Journal of Applied Microbiology, 114 (4).
pp. 1020-1032.
ISSN 1365-2672
doi: https://doi.org/10.1111/jam.12116
Book or Report Section
Balagiannis, D., Cappe, H., Beckmann, C. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481
(2013)
From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems.
In:
Current topics in flavor chemistry and biology.
Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358.
Balagiannis, D., Liu, L. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481
(2013)
Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system.
In:
Current topics in flavor chemistry and biology.
Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349.
Harbourne, N., Marete, E., Jacquier, J. C. and O' Riordan, D.
(2013)
Conventional extraction techniques for phytochemicals.
In: Tiwari, B.K., Brunton, N. P. and Brennan, C. S. (eds.)
Handbook of plant food phytochemicals: sources, stability and extraction.
Wiley-Blackwell, Chichester, pp. 399-411.
ISBN 9781444338102
doi: https://doi.org/10.1002/9781118464717.ch17
Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Price, N. and Claus, S.
(2013)
Comparison of different species of cooked liver.
In:
Current topics in flavor chemistry and biology.
Deutsche Forschungsanstalt fur Lebensmittelchemie.
Pathomrungsiyounggul, P., Lewis, M. and Grandison, A.
(2013)
Calcium-fortified soymilk.
In: Preedy, V. R., Srirajaskanthan, R. and Patel, V. B. (eds.)
Handbook of food fortification and health: from concepts to public health: applications, volume 1: nutrition and health.
Humana Press, New York, pp. 185-198.
ISBN 9781461470755
This list was generated on Wed Dec 25 07:46:47 2024 UTC.