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Chen, D.-W., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2019) Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the Science of Food and Agriculture, 99 (14). pp. 6638-6643. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.9939

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Christoforidou, Z., Mora Ortiz, M., Poveda, C., Abbas, M., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Bailey, M. and Lewis, M. C. (2019) Sexual dimorphism in immune development and in response to nutritional intervention in neonatal piglets. Frontiers in Immunology, 10. 2705. ISSN 1664-3224 doi: https://doi.org/10.3389/fimmu.2019.02705

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Guo, Y., Michael, N., Fonseca Madrigal, J., Sosa Aguirre, C. and Jauregi, P. (2019) Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity. Molecules, 24 (8). 1628. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules24081628

Harith, Z. T., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2019) Rapeseed meal hydrolysate as substrate for microbial astaxanthin production. Biochemical Engineering Journal, 151. 107330. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2019.107330

Harris, S., Monteagudo-Mera, A., Kosik, O., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Shewry, P. and Lovegrove, A. (2019) Comparative prebiotic activity of mixtures of cereal grain polysaccharides. AMB Express, 9 (1). 203. ISSN 2191-0855 doi: https://doi.org/10.1186/s13568-019-0925-z

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Kilic Bayraktar, M., Harbourne, N. and Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 (2019) Impact of heat treatment and acid gelation on polyphenol enriched milk samples. LWT - Food Science and Technology, 113. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.108282

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Lappa, I. K., Papadaki, A., Kachrimanidou, V., Terpou, A., Koulougliotis, D., Eriotou, E. and Kopsahelis, N. (2019) Cheese whey processing: integrated biorefinery concepts and emerging food applications. Foods, 8 (8). 347. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080347

Lau, T., Harbourne, N. and Oruña‐Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (2019) Valorization of sweet corn (Zea mays) cob by extraction of valuable compounds. International Journal of Food Science and Technology, 54 (4). pp. 1240-1246. ISSN 1365-2621 doi: https://doi.org/10.1111/ijfs.14092

Maina, S., Kachrimanidou, V., Ladakis, D., Papanikolaou, S., de Castro, A. M. and Koutinas, A. (2019) Evaluation of 1,3-propanediol production by two Citrobacter freundii strains using crude glycerol and soybean cake hydrolysate. Environmental science and pollution research international, 26 (35). pp. 35523-35532. ISSN 1614-7499 doi: https://doi.org/10.1007/s11356-019-05485-4

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Min, J.-H., Reddy, L. V., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Kim, Y.-M. and Wee, Y.-J. (2019) Optimized production of Poly(γ-Glutamic acid) by bacillus sp. FBL-2 through response surface methodology using central composite design. Journal of Microbiology and Biotechnology, 29 (7). pp. 1061-1070. ISSN 1017-7825 doi: https://doi.org/10.4014/jmb.1904.04013

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Mondal, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2019) The role of bubbles in the development of food structure. In: Spyropoulos, F., Lazidis, A. and Norton, I. (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155 doi: https://doi.org/10.1039/9781788016155-00093

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Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2019) Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: effect of threshold calculation method. Food Research International, 123. pp. 317-326. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2019.04.034

Prasanna, P. P. H. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2019) Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt. International Journal of Dairy Technology, 72 (1). pp. 132-141. ISSN 1471-0307 doi: https://doi.org/10.1111/1471-0307.12568

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Tsakona, S., Papadaki, A., Kopsahelis, N., Kachrimanidou, V., Papanikolaou, S. and Koutinas, A. (2019) Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams. Foods, 8 (8). 300. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080300

Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2019) Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model. Food Chemistry, 284. pp. 125-132. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.070

Zainal Abidin, M., Kourmentza, C., Karatzas, K. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2019) Enzymatic hydrolysis of thermally pre‐treated chitin and antimicrobial activity of N,N'‐diacetylchitobiose. Journal of Chemical Technology and Biotechnology, 94 (8). pp. 2529-2536. ISSN 1097-4660 doi: https://doi.org/10.1002/jctb.6043

Zaini, N. A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Tverezovskiy, V. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2019) Purification and polymerisation of microbial D-lactic acid from DDGS hydrolysates fermentation. Biochemical Engineering Journal, 150. 107265. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2019.107265

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de Andrade Lima, M., Kestekoglou, I., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2019) Supercritical fluid extraction of carotenoids from vegetable waste matrices. Molecules, 24 (3). 466. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules24030466

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