Number of items: 40.
A
Albadran, H. A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Development of surfactant-coated alginate capsules containing Lactobacillus plantarum.
Food Hydrocolloids, 82.
pp. 490-499.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2018.04.035
C
Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies.
In: Galanakis, C. M. (ed.)
Sustainable Recovery and Reutilization of Cereal Processing By-products.
Elsevier, Amsterdam, Netherlands, pp. 63-86.
ISBN 9780081021620
doi: https://doi.org/10.1016/B978-0-08-102162-0.00003-4
Cook, S. L., 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
(2018)
Polysaccharide food matrices for controlling the release, retention and perception of flavours.
Food Hydrocolloids, 79.
pp. 253-261.
ISSN 0268-005X
doi: https://doi.org/10.1016/j.foodhyd.2017.12.023
Cook, S. L., Woods, S., 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
(2018)
Mucoadhesive polysaccharides modulate sodium retention, release and taste perception.
Food Chemistry, 240.
pp. 482-489.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2017.07.134
D
de Andrade Lima, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871
(2018)
Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels.
The Journal of Supercritical Fluids, 133.
pp. 94-102.
ISSN 0896-8446
doi: https://doi.org/10.1016/j.supflu.2017.09.028
de Andrade Lima, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871
(2018)
Purification of supercritical-fluid carotenoid-rich extracts by hydrophobic interaction chromatography.
Separation and Purification Technology, 203.
pp. 1-10.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2018.04.018
F
Ferreira-Lazarte, A., Kachrimanidou, V., Villamiel, M., Rastall, R. A. and Moreno, F. J.
(2018)
In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources.
Carbohydrate Polymers, 199.
pp. 482-491.
ISSN 0144-8617
doi: https://doi.org/10.1016/j.carbpol.2018.07.041
Florek, O. B., Clifton, L. A., Wilde, M., Arnold, T., Green, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2018)
Lipid composition in fungal membrane models: effect of lipid fluidity.
Acta Crystallographica Section D: Biological Crystallography, 74 (12).
pp. 1233-1244.
ISSN 1399-0047
doi: https://doi.org/10.1107/S2059798318009440
G
Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., Miyashita, K., Camp, J. v., Alasalvar, C., Ismail, A. B., Elmore, S., Birch, G. G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Astley, S. B., Pegg, R., Zhou, P. and Finglas, P.
(2018)
Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods?
Food Chemistry, 264.
pp. 471-475.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2018.04.012
Guo, Y. and Jauregi, P.
(2018)
Protective effect of β-Lactoglobulin against heat induced loss of antioxidant activity of resveratrol.
Food Chemistry, 266.
pp. 101-109.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2018.05.108
H
Heydari, S., Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Ehsani, M. R., Mohammadifar, M. A., Khorshidian, N., Koushki, M. R. and Mortazavian, A. M.
(2018)
Rheological behaviour, sensory properties and syneresis of probiotic yogurt supplemented with various prebiotics.
International Journal of Dairy Technology, 71 (S1).
pp. 175-184.
ISSN 1471-0307
doi: https://doi.org/10.1111/1471-0307.12491
Ho, A. L., Kosik, O., Lovegrove, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. A.
(2018)
In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria.
Carbohydrate Polymers, 179.
pp. 50-58.
ISSN 0144-8617
doi: https://doi.org/10.1016/j.carbpol.2017.08.077
K
Kaewjumpol, G., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Thawornchinsombut, S.
(2018)
The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction.
Journal of the Science of Food and Agriculture, 98 (9).
pp. 3290-3298.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.8832
Kantifedaki, A., Kachrimanidou, V., Mallouchos, A., Papanikolaou, S. and Koutinas, A. A.
(2018)
Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum.
Journal of Cleaner Production, 185.
pp. 882-890.
ISSN 0959-6526
doi: https://doi.org/10.1016/j.jclepro.2018.03.032
Kopsahelis, A., Kourmentza, C., Zafiri, C. and Kornaros, M.
(2018)
Gate-to-gate life cycle assessment of biosurfactants and bioplasticizers production via biotechnological exploitation of fats and waste oils.
Journal of Chemical Technology and Biotechnology, 93 (10).
pp. 2833-2841.
ISSN 0268-2575
doi: https://doi.org/10.1002/jctb.5633
Kourmentza, C., Costa, J., Azevedo, Z., Servin, C., Grandfils, C., De Freitas, V. and Reis, M. A. M.
(2018)
Burkholderia thailandensis as a microbial cell factory for the bioconversion of used cooking oil to polyhydroxyalkanoates and rhamnolipids.
Bioresource Technology, 247.
pp. 829-837.
ISSN 0960-8524
doi: https://doi.org/10.1016/j.biortech.2017.09.138
Kourmentza, K., Economou, C. N., Tsafrakidou, P. and Kornaros, M.
(2018)
Spent coffee grounds make much more than waste: exploring recent advances and future exploitation strategies for the valorization of an emerging food waste stream.
Journal of Cleaner Production, 172.
980 - 992.
ISSN 09596526
doi: https://doi.org/10.1016/j.jclepro.2017.10.088
L
Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2018)
The effect of common spices and meat type on the formation of heterocyclic
amines and polycyclic aromatic hydrocarbons in deep-fried meatballs.
Food Control, 92.
pp. 399-411.
ISSN 0956-7135
doi: https://doi.org/10.1016/j.foodcont.2018.05.018
Lu, F., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S. ORCID: https://orcid.org/0000-0003-1045-4412, Warren, G., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, McQueen Mason, S., Gomez, L., Faas, L., Balcombe, K., Srinivasan, C. ORCID: https://orcid.org/0000-0003-2537-7675, Picchioni, F., Hadley, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Valorisation strategies for cocoa pod husk and its fractions.
Current Opinion in Green and Sustainable Chemistry, 14.
pp. 80-88.
ISSN 2452-2236
doi: https://doi.org/10.1016/j.cogsc.2018.07.007
M
Methven, L., Ellis, L. and Kavaliauskaite, G.
(2018)
Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes.
In: 15th Weurman Flavour Research Symposium, 18-22 September 2017, Graz, Austria, pp. 193-198.
doi: https://doi.org/10.3217/978-3-85125-593-5-42
Mohd Maidin, N., Michael, N., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Jauregi, P.
(2018)
Polyphenols extracted from red grape pomace by a surfactant based method show enhanced collagenase and elastase inhibitory activity.
Journal of Chemical Technology and Biotechnology, 93 (7).
pp. 1916-1924.
ISSN 0268-2575
doi: https://doi.org/10.1002/jctb.5459
Monteagudo, A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476, Lovegrove, A., Shewry, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Evaluation of the prebiotic potential of arabinoxylans extracted from wheat distillers’ dried grains with solubles (DDGS) and in-process samples.
Applied Microbiology and Biotechnology, 102 (17).
pp. 7577-7587.
ISSN 0175-7598
doi: https://doi.org/10.1007/s00253-018-9171-6
Moreno-Montoro, M., Jauregi, P., Navarro-Alarcón, M., Olalla-Herrera, M., Giménez-Martínez, R., Amigo, L. and Miralles, B.
(2018)
Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks.
Analytical and Bioanalytical Chemistry, 410 (15).
pp. 3597-3606.
ISSN 1618-2650
doi: https://doi.org/10.1007/s00216-018-0983-0
N
Noriega, D., Zuñiga, M. E., Soto, C., MohdMaidin, N., Michael, N. and Jauregi, P.
(2018)
Colloidal gas aphrons separation to obtain polyphenol rich fractions from artichoke agro-industrial discards.
Food and Bioproducts Processing, 110.
pp. 50-59.
ISSN 0960-3085
doi: https://doi.org/10.1016/j.fbp.2018.04.007
O
Okunade, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Ghawi, S. K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931 and Methven, L.
(2018)
Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli.
Molecular Nutrition & Food Research, 62 (18).
1700980.
ISSN 1613-4125
doi: https://doi.org/10.1002/mnfr.201700980
Omar, A., Harbourne, N. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592
(2018)
Effects of industrial processing methods on camel skimmed milk properties.
International Dairy Journal, 84.
pp. 15-22.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2018.03.011
Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Feeny, E. L., Beegan, K., Owen, K. and Harbourne, N.
(2018)
Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum).
In: Flavour Science: proceedings of the 15th Weurman Symposium, 18-22 September 2017, Graz, Austria.
doi: https://doi.org/10.3217/978-3-85125-593-5
P
Papadaki, A., Vieira Fernandes, K., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Gonçalves Aguieiras, E. C., Cavalcanti da Silva, J. A., Fernandez-Lafuente, R., Papanikolaou, S., Koutinas, A. and Guimarães Freire, D. M.
(2018)
Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry waste.
Bioresource Technology, 267.
pp. 311-318.
ISSN 0960-8524
doi: https://doi.org/10.1016/j.biortech.2018.07.016
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Shankland, K. ORCID: https://orcid.org/0000-0001-6566-0155, Kurwie, P., Griffiths, H. D. and Baines, D. A.
(2018)
Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients.
Journal of Agricultural and Food Chemistry, 66 (10).
pp. 2449-2458.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.6b05399
Prabhakumari, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Development and characterisation of protein films derived from dried distillers’ grains with solubles and in-process samples.
Industrial Crops and Products, 121.
pp. 258-266.
ISSN 0926-6690
doi: https://doi.org/10.1016/j.indcrop.2018.05.016
Prasanna, P. H. P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2018)
Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk.
Food Bioscience, 21.
pp. 72-79.
ISSN 2212-4292
doi: https://doi.org/10.1016/j.fbio.2017.12.002
R
Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L.
(2018)
Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential.
LWT-Food Science and Technology, 97.
pp. 476-482.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2018.07.038
S
Scollo, E., Neville, D., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Trotin, M. and Cramer, R. ORCID: https://orcid.org/0000-0002-8037-2511
(2018)
Characterization of the proteome of Theobroma cacao beans by nano-UHPLC-ESI MS/MS.
Proteomics, 18 (3-4).
1700339.
ISSN 1615-9853
doi: https://doi.org/10.1002/pmic.201700339
Sharma, N., Alam, T., Goyal, S.K., Fatma, S., Pathania, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2018)
Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge.
Journal of Food Science, 83 (12).
pp. 3076-3084.
ISSN 0022-1147
doi: https://doi.org/10.1111/1750-3841.14371
Sharma, N., Goyal, S. K., Alam, T., Fatma, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2018)
Effect of germination on the functional and moisture sorption properties of high pressure processed foxtail millet grain flour.
Food and Bioprocess Technology, 11 (1).
pp. 209-222.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-017-2007-z
Sharma, N., Goyal, S. K., Alam, T., Fatma, S., Chaoruangrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2018)
Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains.
Journal of Cereal Science, 83.
pp. 162-170.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2018.08.013
Si, J.-B., Jang, E.-J., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Wee, Y.-J.
(2018)
Purification and characterization of microbial protease produced extracellularly from Bacillus subtilis FBL-1.
Biotechnology and Bioprocess Engineering, 23 (2).
pp. 176-182.
ISSN 1226-8372
doi: https://doi.org/10.1007/s12257-017-0495-3
Stewart, A., Grandison, A., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, Ryan, A., Festring, D. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2018)
Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate.
Journal of Dairy Science, 101 (10).
pp. 8822-8836.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2018-14414
T
Tzirita, M., Papanikolaou, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Quilty, B.
(2018)
Waste fat biodegradation and biomodification by Yarrowia lipolytica and a bacterial consortium composed of Bacillus spp. and Pseudomonas putida.
Engineering in Life Sciences, 18 (12).
pp. 932-942.
ISSN 1618-2863
doi: https://doi.org/10.1002/elsc.201800067
V
Val-Laillet, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Baines, D., Naylor, P. and Naylor, R.
(2018)
Long-term exposure to sensory feed additives during the gestational and postnatal periods impacts sows’ colostrum and milk sensory profiles, piglets’ growth and feed intake.
Journal of Animal Science, 96 (8).
pp. 3233-3248.
ISSN 0021-8812
doi: https://doi.org/10.1093/jas/sky171
This list was generated on Tue Dec 24 13:52:13 2024 UTC.