Article

Abbasi, S. and Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 (2017) Microemulsions as nano-carriers for nutraceuticals: current trends and the future outlook. EC Nutrition, 12 (1). pp. 46-50.

Al-Busaidi, M. A., Jukes, D. J. and Bose, S. (2017) Hazard analysis and critical control point (HACCP) in seafood processing: an analysis of its application and use in regulation in the Sultanate of Oman. Food Control, 73. pp. 900-915. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2016.09.042

Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2017) Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions. Journal of the Science of Food and Agriculture, 97 (14). pp. 4922-4928. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.8368

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Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (2017) Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery. Journal of Food Science, 82 (12). pp. 2954-2959. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.13974

Bull, S. P., Hong, Y., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.008 (Part B)

Cook, S. L., Bull, S. P., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (2017) Mucoadhesion: a food perspective. Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.05.043

De Andrade, C. J., De Andrade, L. M., Rocco, S. A., Sforça, M. L., Pastore, G. M. and Jauregi, P. (2017) A novel approach for the production and purification of mannosylerythritol lipids (MEL) by Pseudozyma tsukubaensis using cassava wastewater as substrate. Separation and Purification Technology, 180. pp. 157-167. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2017.02.045

Di, R., Vakkalanka, M. S., Onumpai, C., Chau, H. K., White, A., Rastall, R. A., Yam, K. and Hotchkiss, A. T. (2017) Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells. Food Chemistry, 227. pp. 245-254. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.100

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Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H. (2017) Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chemistry, 214. pp. 208-212. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.07.044

Junqueira-Goncalves, M. P., Salinas, G. E., Bruna, J. E. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries. Journal of the Science of Food and Agriculture, 97 (6). pp. 1846-1853. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.7985

Kosik, O., Powers, S. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109

La Fata, G., Rastall, R. A., Lacroix, C., Harmsen, H., Mohajeri, M., Weber, P. and Steinert, R. (2017) Recent development of prebiotic research — statement from an expert workshop. Nutrients, 9 (12). 1376. ISSN 2072-6643 doi: https://doi.org/10.3390/nu9121376

Latulippe, M. E., Meheust, A., Augustin, L., Benton, D., Berčík, P., Birkett, A., Eldridge, A. L., Faintuch, J., Hoffmann, C., Miller Jones, J., Kendall, C., Lajolo, F., Perdigon, G., Antonio Prieto, P., Rastall, R. A., Sievenpiper, J. L., Slavin, J. and Wenzel de Menezes, E. (2017) ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health. Food & Nutrition Research, 57 (1). 19214. ISSN 1654-661X doi: https://doi.org/10.3402/fnr.v57i0.19214

Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2017) Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73 (B). pp. 306-315. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2016.08.021

Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2017.05.043

Ma, F., Zhang, Y., Liu, N., Zhang, J., Tan, G., Kannan, B., Liu, X. and Bell, A. E. (2017) Rheological properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 227. pp. 64-72. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.072

Ma, F., Zhang, Y., Wen, Y., Yao, Y., Zhu, J., Liu, X., Bell, A. and Tikkanen-Kaukanen, C. (2017) Emulsification properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 221. pp. 919-925. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.073

Ma, F., Zhang, Y., Yao, Y., Wen, Y., Hu, W., Zhang, J., Liu, X., Bell, A. E. and Tikkanen-Kaukanen, C. (2017) Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb. Food Chemistry, 228. pp. 315-322. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.151

Maina, S., Kachrimanidou, V. and Koutinas, A. (2017) A roadmap towards a circular and sustainable bioeconomy through waste valorization. Current Opinion in Green and Sustainable Chemistry, 8. pp. 18-23. ISSN 2452-2236 doi: https://doi.org/10.1016/j.cogsc.2017.07.007

Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564 doi: https://doi.org/10.1016/j.ifset.2016.11.014

Moreno-Montoro, M., Olalla-Herrera, M., Rufián-Henares, J. Á., Martínez, R. G., Miralles, B., Bergillos, T., Navarro-Alarcón, M. and Jauregi, P. (2017) Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components. Food & Function, 8 (8). pp. 2783-2791. ISSN 2042-650X doi: https://doi.org/10.1039/c7fo00666g

Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. (2017) Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry, 220. pp. 76-86. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.09.199

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) Re-engineering food engineering. The Chemical Engineer, 909. pp. 30-33. ISSN 0302-0797

Papa Spada, F., Masson Zerbeto, L., Cabreira Ragazi, G., Roel Gutierrez, E., Coelho Souza, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Canniatti-Brazaca, S. (2017) Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1196-1208. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04836

Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. G. (2017) Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food Additives & Contaminants: Part A, 34 (12). pp. 2085-2100. ISSN 1944-0049 doi: https://doi.org/10.1080/19440049.2017.1379101

Sanders, M. R., Clifton, L. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J. (2017) Tryptophan to arginine substitution in puroindoline b alters binding to model eukaryotic membranes. Langmuir, 33 (19). pp. 4847-4853. ISSN 0743-7463 doi: https://doi.org/10.1021/acs.langmuir.6b03030

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2017) The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Quality and Preference, 55. pp. 79-90. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.08.010

Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04489

Tchakouteu, S. S., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kalantzi, O., Stoforos, N. G., Koutinas, A. A., Aggelis, G. and Papanikolaou, S. (2017) Rhodosporidium toruloides cultivated in NaCl-enriched glucose-based media: adaptation dynamics and lipid production. Engineering in Life Sciences, 17 (3). pp. 237-248. ISSN 1618-2863 doi: https://doi.org/10.1002/elsc.201500125

Uzunlu, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) Laboratory antimicrobial activity of cinnamaldehyde and pomegranate-based polycaprolactone films. Journal of Applied Polymer Science, 134 (39). 45347. ISSN 0021-8995 doi: https://doi.org/10.1002/app.45347

Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.04.005

Zainal Abidin, M., Junqueira-Gonçalves, M. P., Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) Intensifying chitin hydrolysis by adjunct treatments – an overview. Journal of Chemical Technology and Biotechnology, 92 (11). pp. 2787-2798. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.5208

Book or Report Section

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2017) Meat. In: Buettner, A. (ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306

Pastrana, L. and Jauregi, P. (2017) Basic biochemistry. In: Pandey , A. and Teixeira , J. (eds.) Current Developments in Biotechnology and Bioengineering: Foundations of Biotechnology and Bioengineering. Elsevier, Amsterdam , pp. 33-58. ISBN 9780444636683 doi: https://doi.org/10.1016/B978-0-444-63668-3.00002-0