Number of items: 8.
Article
De La Cruz Molina, A. V., Durmaz, G.
ORCID: https://orcid.org/0000-0003-3423-8108, Oruna-Concha, M. J.
ORCID: https://orcid.org/0000-0001-7916-1592, Charalampopoulos, D.
ORCID: https://orcid.org/0000-0003-1269-8402 and Jauregi, P.
ORCID: https://orcid.org/0000-0003-4438-191X
(2025)
Whey protein based colloidal gas aphrons combined with solid–liquid extraction as an integrated green separation of phenolics from fruit based by-products.
Separation and Purification Technology, 361 (3).
131526.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2025.131526
Dericioglu, D., Methven, L., Shafat, A. and Clegg, M. E.
(2025)
Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: a randomised controlled trial.
Appetite, 206.
107830.
ISSN 1095-8304
doi: https://doi.org/10.1016/j.appet.2024.107830
Dericioglu, D.
ORCID: https://orcid.org/0009-0006-1829-7270, Methven, L.
ORCID: https://orcid.org/0000-0001-6940-7579 and Clegg, M. E.
ORCID: https://orcid.org/0000-0002-8871-0116
(2025)
Does physical activity level and total energy expenditure relate to food intake, appetite, and body composition in healthy older adults? A cross-sectional study.
European Journal of Nutrition, 64.
71.
ISSN 1436-6215
doi: https://doi.org/10.1007/s00394-024-03571-z
Fawole, A. O., Karatzas, K.-A. G., Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481 and Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2025)
Impact of selected starters and cassava varieties on the proximate, rheological, and volatile profiles of lafun.
Foods, 14 (4).
660.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods14040660
Giles, H.
ORCID: https://orcid.org/0009-0009-0015-2323, Bull, S. P.
ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S.
ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M., Rodriguez-Garcia, J.
ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L.
(2025)
Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages.
Food Hydrocolloids, 160 (1).
110778.
ISSN 0268005X
doi: https://doi.org/10.1016/j.foodhyd.2024.110778
Kliem, K.
ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D., Lignou, S.
ORCID: https://orcid.org/0000-0001-6971-2258 and Juniper, D.
(2025)
Grazing lambs on a low-input, multispecies pasture for an extended period has no detrimental effect on meat nutritional or sensory quality.
Livestock Science, 292.
105629.
ISSN 1878-0490
doi: https://doi.org/10.1016/j.livsci.2024.105629
McCarron, R., Methven, L., Khalil Ghawi, S., Grahl, S., Elliott, R. and Lignou, S.
ORCID: https://orcid.org/0000-0001-6971-2258
(2025)
The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives.
Food Chemistry Advances.
100907.
ISSN 2772-753X
doi: https://doi.org/10.1016/j.focha.2025.100907
(In Press)
Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2025)
Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.
Food Chemistry, 464 (1).
141532.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2024.141532
This list was generated on Mon Feb 24 16:15:14 2025 UTC.