Number of items: 48.
Article
Augusto, A., Miranda, A., Costa, L., Pinheiro, J., Campos, M. J., Raimundo, D., Pedrosa, R., Mitchell, G., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J.
(2022)
A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple.
Journal of Food Processing and Preservation, 46 (7).
e16630.
ISSN 1745-4549
doi: https://doi.org/10.1111/jfpp.16630
Augusto, A. ORCID: https://orcid.org/0000-0001-8561-6848, Miranda, A., Crespo, D. ORCID: https://orcid.org/0000-0003-4402-5229, Campos, M. J. ORCID: https://orcid.org/0000-0002-0883-0610, Raimundo, D., Pedrosa, R., Mitchell, G. ORCID: https://orcid.org/0000-0001-7977-7610, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. ORCID: https://orcid.org/0000-0002-5764-5665
(2022)
Preservation of fresh-cut rocha pear using codium tomentosum extract.
LWT, 155.
112938.
ISSN 00236438
doi: https://doi.org/10.1016/j.lwt.2021.112938
Augusto, A., Simões, T., Novais, S. C., Mitchell, G., Lemos, M. F. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J.
(2022)
An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples.
Food Research International, 161.
111884.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2022.111884
Azman, E. M., Nor, N. D. M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871
(2022)
Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts.
LWT-Food Science and Technology, 154.
112733.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2021.112733
Azman, E. M., Yusof, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2022)
Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation.
Molecules, 27 (17).
5489.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules27175489
Buang, F., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Amin, M. C. I. M. and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630
(2022)
Synthesis of methacryloylated hydroxyethylcellulose and development of mucoadhesive wafers for buccal drug delivery.
Polymers, 15 (1).
93.
ISSN 2073-4360
doi: https://doi.org/10.3390/polym15010093
Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, 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.
(2022)
Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR.
Food Chemistry, 374.
131650.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2021.131650
Crowe-White, K. M. ORCID: https://orcid.org/0000-0003-2497-4582, Evans, L. W., Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Milenkovic, D., Stote, K., Wallace, T., Handu, D. and Senkus, K. E.
(2022)
Flavan-3-ols and cardiometabolic health: first ever dietary bioactive guideline.
Advances in Nutrition, 13 (6).
pp. 2070-2083.
ISSN 2161-8313
doi: https://doi.org/10.1093/advances/nmac105
Eichelmann, F., Sellem, L., Wittenbecher, C., Jäger, S., Kuxhaus, O., Prada, M., Cuadrat, R., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Schulze, M. B.
(2022)
Deep lipidomics in human plasma – cardiometabolic disease risk and effect of dietary fat modulation.
Circulation, 146 (1).
pp. 21-35.
ISSN 1524-4539
doi: https://doi.org/10.1161/CIRCULATIONAHA.121.056805
Eze, O. F., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2022)
Properties of protein isolates extracted by ultrasonication from soybean residue (okara).
Food Chemistry, 368.
130837.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2021.130837
Hotchkiss, Jr., A. T., Renye, Jr., J. A., White, A. K. ORCID: https://orcid.org/0000-0002-5875-8362, Nunez, A., Guron, G. K. P. ORCID: https://orcid.org/0000-0002-2009-5807, Chau, H. ORCID: https://orcid.org/0000-0002-4696-7343, Simon, S., Poveda, C., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Rastall, R. and Khoo, C.
(2022)
Cranberry arabino-xyloglucan and pectic oligosaccharides induce lactobacillus growth and short-chain fatty acid production.
Microorganisms, 10 (7).
1346.
ISSN 2076-2607
doi: https://doi.org/10.3390/microorganisms10071346
Jackson, P. P. J., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, R. A.
(2022)
Determining the metabolic fate of human milk oligosaccharides: it may just be more complex than you think?
Gut Microbiome, 3.
e9.
ISSN 2632-2897
doi: https://doi.org/10.1017/gmb.2022.8
Jackson, P. P. J., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065, Theis, S., van Harsselaar, J. and Rastall, R. A.
(2022)
Food for thought! Inulin-type fructans: does the food matrix matter?
Journal of Functional Foods, 90.
104987.
ISSN 1756-4646
doi: https://doi.org/10.1016/j.jff.2022.104987
Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Development of saturated fat replacers: conventional and
nano-emulsions stabilised by lecithin and
hydroxylpropyl methylcellulose.
Foods, 11 (16).
2536.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11162536
Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin.
Foods, 11 (5).
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11050681
Kampa, J., Koidis, A., Ghawi, S. K., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type.
European Food Research and Technology, 248 (11).
pp. 2765-2777.
ISSN 1438-2377
doi: https://doi.org/10.1007/s00217-022-04088-7
Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592
(2022)
Sweet corn cob as a functional ingredient in bakery products.
Food Chemistry: X, 13.
100180.
ISSN 2590-1575
doi: https://doi.org/10.1016/j.fochx.2021.100180
Luna, P., Risfaheri, ., Hoerudin, ., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871
(2022)
Fractionation of carbohydrate polymers from Indonesian sorghum by-products.
Food and Bioproducts Processing, 135.
pp. 114-122.
ISSN 0960-3085
doi: https://doi.org/10.1016/j.fbp.2022.07.007
Muñoz-Labrador, A., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Azcarate, S. M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563
(2022)
Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides.
Journal of Agricultural and Food Chemistry, 70 (29).
pp. 9048-9056.
ISSN 0021-8561
doi: https://doi.org/10.1021/acs.jafc.2c01363
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L.
(2022)
Promoting protein intake in an ageing population: product
design implications for protein fortification.
Nutrients, 14 (23).
5083.
ISSN 2072-6643
doi: https://doi.org/10.3390/nu14235083
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M. and Methven, L.
(2022)
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition.
Food Quality and Preference, 101.
104638.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2022.104638
Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Waters, C., Oloyede, O. O. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258
(2022)
Exploring consumers’ understanding and perception of sustainable food packaging in the UK.
Foods, 11 (21).
3424.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11213424
Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530
(2022)
Understanding the relationships between free asparagine in grain and other traits to breed low-asparagine wheat.
Plants, 11 (5).
e669.
ISSN 2223-7747
doi: https://doi.org/10.3390/plants11050669
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kelly, C. E. and Gane, S. B.
(2022)
Insights into the molecular triggers of parosmia based on gas chromatography olfactometry.
Communications Medicine, 2 (1).
58.
ISSN 2730-664Xc
doi: https://doi.org/10.1038/s43856-022-00112-9
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L., Pellegrino, R., Smith, B. C., Gane, S. and Kelly, C. E.
(2022)
Emerging pattern of post-COVID-19 parosmia and its effect on food perception.
Foods, 11 (7).
967.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11070967
Picot-Allain, M. C. N., Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abdoun-Ouallouche, K., Aberkane, L., Djefal-Kerrar, A., Mahomoodally, M. F. and Emmambux, M. N.
(2022)
Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels.
Food Bioscience, 46.
101550.
ISSN 2212-4306
doi: https://doi.org/10.1016/j.fbio.2022.101550
Rastall, R. A., Diez-Municio, M., Forssten, S. D., Hamaker, B., Meynier, A., Moreno, F. J., Respondek, F., Stahl, B., Venema, K. and Wiese, M.
(2022)
Structure and function of non-digestible carbohydrates in the gut microbiome.
Beneficial Microbes, 13 (2).
pp. 95-168.
ISSN 1876-2883
doi: https://doi.org/10.3920/BM2021.0090
Rivera-Toapanta, E., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Terriente, C., Gonzalez, J., Guerrero, L., Claret, A., Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Gil, M. and Oliver, M. A.
(2022)
Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions.
Acta Scientific Nutritional Health, 6 (7).
pp. 123-139.
ISSN 2585-1423
Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, L.
(2022)
Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits.
LWT - Food Science and Technology, 167.
113837.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2022.113837
Sellem, L. ORCID: https://orcid.org/0000-0002-2697-997X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Paper, L., Givens, I. D. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455
(2022)
Can individual fatty acids be used as functional biomarkers of dairy fat consumption in relation to cardiometabolic health? A narrative review.
British Journal of Nutrition, 128 (12).
pp. 2373-2386.
ISSN 0007-1145
doi: https://doi.org/10.1017/S0007114522000289
Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Clegg, M. and Methven, L.
(2022)
Review of protein intake and suitability of foods for protein- fortification in older adults in the UK.
Critical Reviews in Food Science and Nutrition.
ISSN 1040-8398
doi: https://doi.org/10.1080/10408398.2022.2137777
Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556
(2022)
Interactions of umami with the four other basic tastes in equi-intense aqueous solutions.
Food Quality and Preference, 98.
104503.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2021.104503
Wendt, J. and Morriss, J.
(2022)
An examination of intolerance of uncertainty and contingency instruction on multiple indices during threat acquisition and extinction training.
International Journal of Psychophysiology, 177.
pp. 171-178.
ISSN 0167-8760
doi: https://doi.org/10.1016/j.ijpsycho.2022.05.005
Yap, S. K., Chin, N. L., Shah, N. N. A. K., Than, L. T. L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis.
Journal of the Science of Food and Agriculture, 102 (12).
pp. 5440-5451.
ISSN 0022-5142
doi: https://doi.org/10.1002/jsfa.11898
Yeo, H., Balagiannis, D. P., Koek, J. H. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481
(2022)
Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines.
Molecules, 27 (19).
6712.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules27196712
Book or Report Section
Kumar, R., Sharma, V. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592
(2022)
Waste minimization and management in food industry.
In: Sehgal, S., Signh, B. and Sharma, V. (eds.)
Smart and Sustainable Food Technologies.
Springer, Singapore, pp. 309-340.
ISBN 9789811917455
doi: https://doi.org/10.1007/978-981-19-1746-2_11
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Elements of fluid flow.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 23-50, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_2
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Elements of heat transfer.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 51-80, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_3
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Elements of mass transfer.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 81-102, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_4
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Environmental issues in food engineering.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 161-178, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_8
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Mass and energy balances.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 1-21, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_1
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Phase and reaction equilibrium, and phase transitions.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 125-143, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_6
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Reaction kinetics.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 103-124, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_5
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Thermal processing of foods.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 145-159, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_7
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
An engineering view of the fate of food in the gastrointestinal tract (GIT).
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 179-197, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_9
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
A selection of engineering methodologies for food product realisation.
In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.)
Engineering Principles for Food Process and Product Realization.
Food Engineering.
Springer, Cham, pp. 199-217, XI, 249.
ISBN 9783031075698
doi: https://doi.org/10.1007/978-3-031-07570-4_10
Conference or Workshop Item
Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X, Tarrado Ribes, A., Reynolds, R., Kliem, K. ORCID: https://orcid.org/0000-0002-0058-8225 and Clegg, M.
(2022)
Nutrients in milk, dairy and plant-based alternatives and nutritional implications for consumers.
In: 73rd Annual Meeting of the European Association of Animal Production, 5-9 SEPT 2022, Porto, Portugal, p. 618.
Book
Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2022)
Engineering principles for food process and product realization.
Food Engineering Series.
Springer, Cham.
ISBN 9783031075704
doi: https://doi.org/10.1007/978-3-031-07570-4
This list was generated on Wed Dec 25 07:51:24 2024 UTC.