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Items where Division is "Food Research Group" and Year is 2019

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Number of items: 47.

A

Akgün, B., Genc, S., Cheng, Q. and Isik, Ö. (2019) Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids. Czech Journal of Food Sciences, 37 (2). pp. 93-98. doi: https://doi.org/10.17221/140/2018-CJFS

B

Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L. and Parker, J. K. (2019) Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry, 284. pp. 236-244. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.075

Bell, L., Methven, L. and Wagstaff, C. (2019) Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition. In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 647-652. doi: https://doi.org/10.17660/ActaHortic.2019.1256.92

C

Chen, B. Y., Ren, F. Y., Grandison, A. S. and Lewis, M. J. (2019) Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation. International Journal of Dairy Technology, 72 (3). ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12609

Chen, D.-W., Balagiannis, D. P. and Parker, J. K. (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

Chen, D.-W., Balagiannis, D. P. and Parker, J. K. (2019) Use of egg yolk phospholipids to generate chicken meat odorants. Food Chemistry, 286. pp. 71-77. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2019.01.184

Christoforidou, Z., Mora Ortiz, M., Poveda, C., Abbas, M., Walton, G., 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

Chua, X., Uwiduhaye, E., Petroula, T., Lignou, S., Griffiths, H. D., Baines, D. A. and Parker, J. K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B., Beauchamp, J. and Buettner, A. (eds.) Sex, Smoke and Spirits: The Role of Chemistry. ACS Symposium Series, pp. 67-79. doi: https://doi.org/10.1021/bk-2019-1321.ch006

D

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

de Carvalho, N. M., Walton, G. E., Poveda, C. G., Silva, S.N., Amorim, M., Madureira, A. R., Pintado, M. E., Gibson, G. R. and Jauregi, P. (2019) Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota. Journal of Functional Foods, 59. pp. 101-109. ISSN 1756-4646 doi: https://doi.org/10.1016/j.jff.2019.05.024

E

English, M., Paulson, A., Green, R. J., Florek, O., Clifton, L. A., Arnold, T. and Frazier, R. A. (2019) The effects of native and modified clupeine on the structure of gram-negative model membranes. Food Structure, 22. 100127. ISSN 2213-3291 doi: https://doi.org/10.1016/j.foostr.2019.100127

F

Faulkes, C. G., Elmore, J. S., Baines, D. A., Fenton, B., Simmons, N. B. and Clare, E. L. (2019) Chemical characterisation of potential pheromones from the shoulder gland of the Northern yellow-shouldered-bat, Sturnira parvidens (Phyllostomidae: Stenodermatinae). PeerJ, 7. e7734. ISSN 2167-8359 doi: https://doi.org/10.7717/peerj.7734

G

Galbally, P., Finnan, J., Ryan, D., Fagan, C. C. and McDonnell, K. (2019) The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products. Environmental Technology & Innovation, 15. 100434. ISSN 2352-1864 doi: https://doi.org/10.1016/j.eti.2019.100434

Gierer, F., Vaughan, S., Slater, M., Thompson, H. M., Elmore, S. and Girling, R. D. (2019) A review of the factors that influence pesticide residues in pollen and nectar: future research requirements for optimising the estimation of pollinator exposure. Environmental Pollution, 249. pp. 236-247. ISSN 0269-7491 doi: https://doi.org/10.1016/j.envpol.2019.03.025

Gonzalez-Gonzalez, C. R., Machado, J., Correia, S., McCartney, A. L., Elmore, J. S. and Jauregi, P. (2019) Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity. LWT-Food Science and Technology, 111. pp. 449-456. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.05.039

Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L. (2019) The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods, 8 (8). 305. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080305

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

H

Harith, Z. T., Charalampopoulos, D. and Chatzifragkou, A. (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., 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

Hernandez-Hernandez, O., Olano, A., Rastall, R. A. and Moreno, F. J. (2019) In vitro digestibility of dietary carbohydrates: toward a standardized methodology beyond amylolytic and microbial enzymes. Frontiers in Nutrition, 6. 61. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2019.00061

Hunter, P. J., Pink, D., Hand, P., Heath, J., Barker, G., Hambidge, A., Lignou, S., Oruna-Concha, M.-J., Radha, B., Wagstaff, C. and Monaghan, J. M. (2019) A genetic approach to improving postharvest quality in lettuce. In: VI International Conference Postharvest Unlimited, 17-20 Oct 2017, Madrid, Spain, pp. 295-302. doi: https://doi.org/10.17660/ActaHortic.2019.1256.41

K

Kilic Bayraktar, M., Harbourne, N. and Fagan, C. (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

Kliem, K. E., Humphries, D. J., Grandison, A. S., Morgan, R., Livingstone, K. M., Givens, D. I. and Reynolds, C. K. (2019) Effect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows. Journal of Dairy Science, 102 (1). pp. 288-300. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2018-15247

Kliem, K. E., Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C., Grandison, A. S., Jackson, K. G., Todd, S., Givens, I. D. and Lovegrove, J. A. (2019) Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology, 72 (1). pp. 100-109. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12564

Kourmentza, C., Araujo, D., Sevrin, C., Roma-Rodriques, C., Lia Ferreira, J., Freitas, F., Dionisio, M., Baptista, P. V., Fernandes, A. R., Grandfils, C. and Reis, M. A. M. (2019) Occurrence of non-toxic bioemulsifiers during polyhydroxyalkanoate production by Pseudomonas strains valorizing crude glycerol by-product. Bioresource Technology, 281. pp. 31-40. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2019.02.066

L

La Rosa, S. L., Kachrimanidou, V., Buffetto, F., Pope, P. B., Pudlo, N. A., Martens, E. C., Rastall, R. A., Gibson, G. R. and Westereng, B. (2019) Wood-derived dietary fibers promote beneficial human gut microbiota. mSphere, 4 (1). e00554-18. ISSN 2379-5042 doi: https://doi.org/10.1128/mSphere.00554-18

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. (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

M

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

Mao, Y., Lei, R., Ryan, J., Rodriguez, F. A., Rastall, B., Chatzifragkou, A., Winkworth-Smith, C., Harding, S. E., Ibbett, R. and Binner, E. (2019) Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2. 100026. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2019.100026

Min, J.-H., Reddy, L. V., Charalampopoulos, D., 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

Mohd Zaini, N. A. B., Chatzifragkou, A. and Charalampopoulos, D. (2019) Microbial production of D-lactic acid from dried distillers grains with solubles. Engineering in Life Sciences, 19 (1). pp. 21-30. ISSN 1618-2863 doi: https://doi.org/10.1002/elsc.201800077

MohdMaidin, N., Oruna-Concha, M. J. and Jauregi, P. (2019) Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace. Food Chemistry, 271. pp. 224-231. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2018.07.083

Mokhtar, W. M. F. W., Ghawi, S. K. and Niranjan, K. (2019) Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss. Drying Technology, 37 (7). pp. 885-895. ISSN 1532-2300 doi: https://doi.org/10.1080/07373937.2018.1473418

Mondal, A. and Niranjan, K. (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

Monteagudo, A., Rastall, B., Gibson, G., Charalampopoulos, D. and Chatzifragkou, A. (2019) Adhesion mechanisms mediated by probiotics and prebiotics and their potential impact on human health. Applied Microbiology and Biotechnology, 103. pp. 6463-6472. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-019-09978-7

P

Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. (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. (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

Prayoonthien, P., Rastall, R. A., Kolida, S., Nitisinprasert, S. and Keawsompong, S. (2019) In vitro fermentation of copra meal hydrolysate by human fecal microbiota. 3 Biotech, 9. 93. ISSN 2190-5738 doi: https://doi.org/10.1007/s13205-019-1633-8

S

Sanders, M. E., Merenstein, D. J., Reid, G., Gibson, G. R. and Rastall, R. A. (2019) Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. Nature Reviews Gastroenterology and Hepatology, 16. pp. 605-616. ISSN 1759-5053 doi: https://doi.org/10.1038/s41575-019-0173-3

Song, D.-Y., Reddy, V. L., Charalampopoulos, D. and Wee, Y.-J. (2019) Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology. Biomolecules, 9 (12). 754. ISSN 2218-273X doi: https://doi.org/10.3390/biom9120754

T

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. (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

V

van Breda, S. G., Mathijs, K., Sagi Kiss, V., Kuhnle, G. G., van der Veer, B., Jones, R. R., Sinha, R., Ward, M. H. and de Kok, T. M. (2019) Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers. Environmental Health, 18 (1). 87. ISSN 1476-069X doi: https://doi.org/10.1186/s12940-019-0525-z

Z

Zainal Abidin, M., Kourmentza, C., Karatzas, K. A. and Niranjan, K. (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., Tverezovskiy, V. and Charalampopoulos, D. (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

Zaini, N.A.B., Chatzifragkou, A. and Charalampopoulos, D. (2019) Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS). Food and Bioproducts Processing, 118. pp. 103-113. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2019.09.006

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