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Al-Busaidi, M. A. and Jukes, D. J. (2015) Assessment of the food control systems in the Sultanate of Oman. Food Control, 51. pp. 55-69. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2014.10.039

Al-Khusaibi, M., Tarmizi, A. H. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) On the possibility of non-fat frying using molten glucose. Journal of Food Science, 80 (1). E66-E72. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12713

Albadran, H. A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Khutoryanskiy, V. I. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2015) Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions. Food Research International, 74. pp. 208-216. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.05.016

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Bernat, N., Chafer, M., Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Chiralt, A. and Gonzalez-Martinez, C. (2015) Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology, 62 (1). pp. 488-496. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.10.045

Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Nualkaekul, S. and Radecka, I. (2015) Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid. International Journal of Food Microbiology, 196. pp. 24-31. ISSN 0168-1605 doi: https://doi.org/10.1016/j.ijfoodmicro.2014.11.031

Bland, J. H., Bailey, A. P., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting. Journal of Dairy Science, 98 (3). pp. 1661-1665. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8723

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality. Journal of Dairy Science, 98 (1). pp. 1-8. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8433

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) Evaluation of milk compositional variables on coagulation properties using partial least squares. Journal of Dairy Research, 82 (1). pp. 8-14. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029914000508

Bland, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (2015) The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties. International Journal of Dairy Technology, 68 (3). pp. 454-457. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12222

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Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2015) Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochemistry, 50 (12). pp. 2194-2207. ISSN 0032-9592 doi: https://doi.org/10.1016/j.procbio.2015.09.005

Chen, B., Grandison, A. S. and Lewis, M. J. (2015) Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation. Food Chemistry, 181. pp. 227-234. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.072

Chen, B., Lewis, M. and Grandison, A. (2015) Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK. International Journal of Dairy Technology, 68 (1). pp. 30-37. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12181

Costabile, A., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Tzortzis, G., Vulevic, J., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 (2015) Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome. Gut Microbes, 6 (5). pp. 300-309. ISSN 1949-0984 doi: https://doi.org/10.1080/19490976.2015.1064577

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Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. and Methven, L. (2015) Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite, 90. pp. 108-113. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2015.03.002

de Barros, J. M.S., Lechner, T., 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 (2015) Enteric coated spheres produced by extrusion/spheronization provide effective gastric protection and efficient release of live therapeutic bacteria. International Journal of Pharmaceutics, 493 (1-2). pp. 483-494. ISSN 0378-5173 doi: https://doi.org/10.1016/j.ijpharm.2015.06.051

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Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D. P., Higley, J., Henson, T., Smith, G. and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216.

Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773, Briddon, A., Dodson, A., Muttucumaru, N., Halford, N. and Mottram, D. (2015) Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. Food Chemistry, 182. pp. 1-8. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.103

Ezeh, O., Gordon, M. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: moisture content, particle size, high pressure and enzymatic pre-treatment effects. Food Chemistry, 194. pp. 354-361. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.07.151

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Gallego, M., Gordon, M., Segovia, F. and Almajano, M. (2015) Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties. Molecules, 20 (8). pp. 13913-13926. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules200813913

Grauwet, T., Kebede, B. T., Delgado, R., Lemmens, L., Manzoni, F., Vervoort, L., Hendrickx, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Van Loey, A. (2015) Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research and Technology, 240 (1). pp. 183-198. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-014-2319-4

J

Jimenez-Junca, C., Sher, A., Gumy, J.-C. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) Production of milk foams by steam injection: the effects of steam pressure and nozzle design. Journal of Food Engineering, 166. pp. 247-254. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2015.05.035

K

Kourkoutas, Y., Karatzas, K. A. G., Valdramidis, V. P. and Chorianopoulos, N. (2015) Bioactive natural products: facts, applications, and challenges. BioMed research international, 2015. 684109. ISSN 2314-6133 doi: https://doi.org/10.1155/2015/684109

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Lertwanawatana, P., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry, 181. pp. 85-93. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.005

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Flavor production. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 615-643. ISBN 9781498721776 doi: https://doi.org/10.1201/b19398-20

M

Ma, F., Bell, A. E. and Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X (2015) Effect of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic. Food Chemistry, 184. pp. 114-121. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.03.075

Markey, O., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L. (2015) Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International, 72. pp. 133-139. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.03.012

Mills, C. E. ORCID: https://orcid.org/0000-0002-8313-3700, Touzonis, X., 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 (2015) In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth. British Journal of Nutrition, 113 (8). pp. 1220-1227. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114514003948

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Marti-Bonmati, E., Hernando, I. and Hernandez, M. J. (2015) Commercial thickeners used by patients with dysphagia: rheological and structural behaviour in different food matrices. Food Hydrocolloids, 51. pp. 318-326. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2015.05.019

Musaro, A., Collins-Hooper, H., Sartori, R., Giallourou, N., Matsakas, A., Mitchell, R., Mararenkova, H., Flasskamp, H., Macharia, R., Ray, S., Swann, J. R., Sandri, M. and Patel, K. (2015) Symmorphosis through dietary regulation: a combinatorial role for proteolysis, autophagy and protein synthesis in normalising muscle metabolism and function of hypertrophic mice after acute starvation. PLoS ONE, 10 (3). e0120524. ISSN 1932-6203 doi: https://doi.org/10.1371/journal.pone.0120524

Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. G. (2015) Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry, 63 (9). pp. 2566-2575. ISSN 0021-8561 doi: https://doi.org/10.1021/jf506031w

N

Noguerol, R., Balagiannis, D., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system. In: Flavour Science. Context Products, pp. 201-206.

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Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.04.054

Olivares, A., Dubreuil, C., Skelton, S. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240.

Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. and Blumenthal, H. (2015) Taste components of Sherry wines. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 127-130.

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Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Introduction to aroma compounds in foods. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi: https://doi.org/10.1016/B978-1-78242-103-0.00001-1

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Thermal generation of aroma. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 151-181. doi: https://doi.org/10.1016/B978-1-78242-103-0.00008-4

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

Pa’ee, K. F., Gibson, T., Marakilova, B. and Jauregi, P. (2015) Production of acid whey hydrolysates applying an integrative process: effect of calcium on process performance. Process Biochemistry, 50 (2). pp. 302-310. ISSN 1359-5113 doi: https://doi.org/10.1016/j.procbio.2014.11.011

Pistokoulou, P., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Aroma profile of pasteurised milk samples subjected to mild heat treatment. In: Flavour Science. Context Products, pp. 519-522.

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Rastall, R. A. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (2015) Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health. Current Opinion in Biotechnology, 32. pp. 42-46. ISSN 0958-1669 doi: https://doi.org/10.1016/j.copbio.2014.11.002

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Sansone, R., Rodriguez-Mateos, A., Heuel, J., Falk, D., Schuler, D., Wagstaff, R., Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274, Schroeter, H., Merx, M. W., Kelm, M. and Heiss, C. (2015) Cocoa flavanol intake improves endothelial function and Framingham Risk Score in healthy men and women: a randomised, controlled, double-masked trial: the Flaviola Health Study. British Journal of Nutrition, 114 (8). pp. 1246-1255. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114515002822

Sidira, M., Kourkoutas, Y., Kanellaki, M. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2015) In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Research International, 76 (3). pp. 532-539. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.07.036

Smith, S., Cook, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L. and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

Spigno, G., Amendola, D., Dahmoune, F. and Jauregi, P. (2015) Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts. Food and Bioproducts Processing, 94. pp. 434-442. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2014.06.002

Stewart, A., Grandison, A. S., Ryan, A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. In: Flavour Science. Context Products, pp. 243-246.

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Teruel, M. d. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12753

Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2015) The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults. Journal of Food Science, 80 (5). S1100-S1110. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12850

Tzia, C., Giannou, V., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Lebesi, D. (2015) Sensory evaluation of foods. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 41-71. ISBN 9781498721776

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Xu, F., Khalid, P., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.