Items where Division is "Food Research Group" and Year is 2026

A

Avitabile, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Giosafatto, V. L. and Mirpoor, S. F. ORCID: https://orcid.org/0000-0001-9172-794X (2026) Development and characterization of chitosan-based films enriched with Callistemon citrinus extract for food packaging of cheddar cheese. Coatings, 16 (3). 334. ISSN 2079-6412 doi: 10.3390/coatings16030334

C

Chathiran, W., Saiyasombat, W., Wongpiyapun, J., Chimasangkanan, J., Somsong, P., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Srichamnong, W. (2026) Development of liquid-core hydrogel beads to improve hydration in elderly: pilot studies. Applied Food Research, 6 (1). 101730. ISSN 2772-5022 doi: 10.1016/j.afres.2026.101730

D

Das, K., Mandliya, S. ORCID: https://orcid.org/0000-0001-5807-3411 and Kumar, P. (2026) Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil (Lens culinaris) flours: effect on technofunctional, antinutritional, bioactive, and structural properties. Sustainable Food Technology. ISSN 2753-8095 doi: 10.1039/d5fb00579e

G

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, Hughes, A., Warren-Walker, D., Gallagher, J., Faka, M. and Methven, L. (2026) The sensory and physicochemical properties of an α-lactalbumin enriched whey protein and the contribution of minerals to the sensory profile. International Dairy Journal, 178. 106616. ISSN 1879-0143 doi: 10.1016/j.idairyj.2026.106616

Göncüoğlu Taş, N., Balagiannis, D. P., Khalil Ghawi, S., Gökmen, V. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2026) Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates. Food Chemistry: X, 36. 104019. ISSN 2590-1575 doi: 10.1016/j.fochx.2026.104019

H

Huang, M., Jackson, P. P. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rastall, R. A. (2026) Cellobiose as a candidate prebiotic: enhanced butyrate production in an in vitro human gut fermentation model. Journal of Applied Microbiology, 137 (4). lxag075. ISSN 1365-2672 doi: 10.1093/jambio/lxag075

I

Ibitoye, T., Methven, L. and Clegg, M. E. ORCID: https://orcid.org/0000-0002-8871-0116 (2026) Food-based strategies to mitigate protein-energy undernutrition in later life. Proceedings of the Nutrition Society. pp. 1-21. ISSN 1475-2719 doi: 10.1017/s0029665125102127

Ijod, G., Nawawi, N. I. M., Kamarol Zaman, N. A. H., Rosli, N. A. M., Ismail-Fitry, M. R., Khalid, N. I., Rahim, M. H. A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Adzahan, N. M. and Azman, E. M. (2026) Extraction, composition, and stabilization strategies on mangosteen pericarp bioactive compounds for sustainable natural colorants and functional foods. Food Chemistry, 512. 148881. ISSN 1873-7072 doi: 10.1016/j.foodchem.2026.148881

K

Kaur, N., Raffan, S., Clarke, S. J., Musa, S., Scherf, K., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Curtis, T. Y., Honan, E. and Halford, N. G. (2026) Field trials and baking studies of ultra-low asparagine, genome edited (CRISPR/Cas9) and mutant (TILLING) wheat. Plant Biotechnology Journal. ISSN 1467-7652 doi: 10.1111/pbi.70661 (In Press)

N

Neiers, F., Alkan, D., Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Brandão, E., Ellouze, I., Grigoriadis, A., Gayed Ibrahim, M. N., Yıldırım, H. K., Künili, İ. E., Muradova, M., Naik, A. S., Paraskevopoulou, A., Pavli, F., Cemali, Ö., Piombino, P., Rinaldi, A., Schwartz, M., Miao, S., Zhang, C., Soares, S. and Bostanci, N. (2026) Food formulation: rheological and tribological determinants of oral processing and flavor perception. Food Research International, 228. 118377. ISSN 1873-7145 doi: 10.1016/j.foodres.2026.118377

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2026) “If dietary fibre is important, why are we not consuming more?” Investigating consumption-related challenges in student, older adults and community cohorts. Food and Humanity, 6. 101205. ISSN 2949-8244 doi: 10.1016/j.foohum.2026.101205

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2026) “Why isn’t fibre mentioned more often?” Conducting focus groups with an ageing population to promote dietary fibre-related awareness and starting the conversation. Appetite, 223. 108563. ISSN 0195-6663 doi: 10.1016/j.appet.2026.108563

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Anguiano Arreola, P. ORCID: https://orcid.org/0009-0009-2765-9730, Oloyede, O., Vasquez, G., Wang, Q. J., Sfyra, K. and Alexi, N. (2026) Investigating consumer-centric sustainable food packaging challenges and preferences: a cross-cultural analysis from seven European countries in a Gen Z and Millennials population. Food Frontiers. ISSN 2643-8429 (In Press)

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Malagón, A. M., Fotschki, J., Kopcewicz, M., Kieda, I., Vásquez, G., Sfyra, K. and Alexi, N. (2026) RECYCLE-REUSE-REDUCE: developing sustainable food packaging toolkits for school-aged children in Poland and Spain – a pilot study. Societal Impacts, 7. 100162. ISSN 2949-6977 doi: 10.1016/j.socimp.2025.100162

Norton, V., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Tindall, M., Gillett, N., Charlton, M., Rodriguez-Garcia, J., Lovegrove, A., Shewry, P., Prins, A. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2026) Can newly developed wheat varieties with improved nutritional composition provide desirable characteristics for white bread? Exploring the sensorial, physical and consumer perspective. Applied Food Research, 6 (1). 102043. ISSN 2772-5022 doi: 10.1016/j.afres.2026.102043

R

Reboleira, J., Silva, S. F. J., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Wee, Y.-J., Park, M.-K., Lemos, M. F. L. and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2026) Effect of enzymatic saccharification on edible seaweed (Ulva sp.) fermentation. Applied Microbiology and Biotechnology. ISSN 1432-0614 (In Press)

Riantiningtyas, R. R., Carrouel, F., Kwiecien, C., Boireau, N., Bruyas, A., Giboreau, A., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bredie, W. L.P. and Dougkas, A. (2026) Oral sensory alterations and influence on food preferences and eating difficulties in oncology patients : a quantitative descriptive study. Clinical Nutrition Open Science. ISSN 2667-2685 doi: 10.1016/j.nutos.2026.100645 (In Press)

Rudlin, S., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Elliott, R., Knott, G. and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2026) Dehydration-Induced Changes in physical and volatile characteristics of house cricket (Acheta domesticus) powder. Applied Food Research, 6 (1). 101860. ISSN 2772-5022 doi: 10.1016/j.afres.2026.101860

S

Sandoval, J. F., Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Gallagher, J., Rodriguez Garcia, J., Whiteside, K. and Bryant, D. (2026) Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. npj Science of Food. ISSN 2396-8370 (In Press)

W

Wall, R., Clegg, M., Zou, Y. and Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X (2026) Iodine concentrations in dairy products and plant-based imitations in the UK: implications for population intakes. In: British Society of Animal Science Annual Conference, 14-16 April 2026, York, United Kingdom.. (In Press)

Y

Yang, Y., Xie, Y., Liu, R., Cui, X., Cui, C., Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556, Li, P. and Zhao, R. (2026) Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. Current Research in Food Science, 12. 101357. ISSN 2665-9271 doi: 10.1016/j.crfs.2026.101357

Yeo, H., Balagiannis, D. P., Lim, M., Koek, J. H. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2026) Effect of triglycerides and phospholipids on boiled chicken aroma generation. Food Chemistry, 514. 149082. ISSN 0308-8146 doi: 10.1016/j.foodchem.2026.149082

Yiltirak, S., Balagiannis, D. P., Koek, J., Koch, J. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2026) Formation of aroma-potent thiols in heat-stable vegetable oil-in-water emulsion models containing ribose and cysteine. Food Research International, 231 (1). 118600. ISSN 0963-9969 doi: 10.1016/j.foodres.2026.118600