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Number of items at this level: 629.

2024

Giles, Holly, Bull, Stephanie P. ORCID logoORCID: https://orcid.org/0000-0001-5129-1731, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, Joe, Faka, Marianthi and Methven, Lisa (2024) A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chemistry, 436. 137603. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2023.137603

Norton, Victoria, Lovegrove, Julie A. ORCID logoORCID: https://orcid.org/0000-0001-7633-9455, Tindall, Marcus, Rodriguez Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144 and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2024) Fibre4life: investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake. Appetite, 192. 107109. ISSN 1095-8304 doi: https://doi.org/10.1016/j.appet.2023.107109

Park, Jun-Young, Yu, Hyunjong, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402, Park, Kyung-Min and Chang, Pahn-Shick (2024) Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers. Food Chemistry, 432. 137242. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2023.137242

Sood, Saumya, Methven, Lisa, Balagiannis, Dimitris P. and Cheng, Qiaofen (2024) Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline. Food Chemistry, 438. 138065. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2023.138065

2023

Bell, Luke ORCID logoORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, Martin, Puranik, Manik ORCID logoORCID: https://orcid.org/0009-0007-6427-8414, Jasper, Jake, Tudor, Richard, Methven, Lisa and Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 (2023) Genotypes Of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality. Frontiers in Plant Science, 14. 1218984. ISSN 1664-462X doi: https://doi.org/10.3389/fpls.2023.1218984

Bell, Luke ORCID logoORCID: https://orcid.org/0000-0003-2895-2030, Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 and De Haro-Bailon, Antonio, eds. (2023) Nutritional quality and nutraceutical properties of Brassicaceae (Cruciferae). Frontiers in Nutrition. Frontiers. doi: https://doi.org/10.3389/fnut.2023.1292964 (Research Topic. ISSN 2296-861X)

Buang, Fhataheya, Fu, Manfei, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Amin, Mohd Cairul Iqbal Mohd and Khutoryanskiy, Vitaliy V. (2023) Hydroxyethyl cellulose functionalised with maleimide groups as a new excipient with enhanced mucoadhesive properties. International Journal of Pharmaceutics, 642. 123113. ISSN 0378-5173 doi: https://doi.org/10.1016/j.ijpharm.2023.123113 (In Press)

Buating, Raja, Clegg, Miriam, Michael, Nicholas and Oruna-Concha, Maria-Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 (2023) Quantification of β-casomorphin 7 in commercially available filtered and pasteurized cow’s milk. In: The 4th International Electronic Conference on Foods, 15-30 October 2023, Online. (In Press)

Clegg, Miriam, Methven, Lisa, Shafat, Amir and Dericioglu, Dilara (2023) Macronutrients effects on satiety and food intake in older and younger adults: a randomised controlled trial. Appetite, 189. 106982. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2023.106982

Clegg, Miriam E., Methven, Lisa, Lanham-New, Susan A., Green, Mark A., Duggal, Niharika A. and Hetherington, Marion M. (2023) The Food4Years ageing network: improving foods and diets as a strategy for supporting quality of life, independence, and health-span in older adults. Nutrition Bulletin, 48 (1). pp. 124-133. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12599

Davidson, Daniel J., Lu, Fei, Faas, Laura, Dawson, Daniel M., Warren, Geoff P., Panovic, Isabella, Montgomery, James R. D., Ma, Xiaoyan, Bosilkov, Boris G., Slawin, Alexandra M. Z., Lebl, Tomas, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Robinson, Steve, Ashbrook, Sharon E., Shaw, Liz J., Lambert, Smilja, Van Damme, Isabella, Gomez, Leonardo D., Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Westwood, Nicholas J. (2023) Organosolv pretreatment of cocoa pod husks: isolation, analysis and use of lignin from an abundant waste product. ACS Sustainable Chemistry & Engineering, 11 (39). pp. 14323-14333. ISSN 2168-0485 doi: https://doi.org/10.1021/acssuschemeng.2c03670

De La Cruz Molina, Aimara V., Gonçalves, Catarina, Neto, Mafalda D., Pastrana, Lorenzo ORCID logoORCID: https://orcid.org/0000-0002-0852-826X, Jauregi, Paula ORCID logoORCID: https://orcid.org/0000-0003-4438-191X and Amado, Isabel R. (2023) Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion. Journal of Food Science. ISSN 1750-3841 doi: https://doi.org/10.1111/1750-3841.16806

Göncüoğlu Taş, N., Kocadağlı, T., Balagiannis, Dimitris P., Gökmen, V. and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2023) Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chemistry, 410. 135358. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2022.135358

Jackson, Peter Philip James ORCID logoORCID: https://orcid.org/0000-0003-0098-4719, Wijeyesekera, Anisha ORCID logoORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, Robert Adrian (2023) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered! Food Science & Nutrition, 11 (1). pp. 17-38. ISSN 2048-7177 doi: https://doi.org/10.1002/fsn3.3040

Kampa, Jansuda, Bull, Stephanie P. ORCID logoORCID: https://orcid.org/0000-0001-5129-1731, Signorello, Antonio, Frazier, Richard A. and Rodriguez Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144 (2023) Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. npj Science of Food, 7 (1). 26. ISSN 2396-8370 doi: https://doi.org/10.1038/s41538-023-00202-5

Kumar, Rahul, Methven, Lisa and Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 (2023) A comparative study of ethanol and citric acid solutions for extracting betalains and total phenolic content from freeze-dried beetroot powder. Molecules, 28 (17). 6405. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules28176405

Kumar, Rahul, Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Methven, Lisa and Niranjan, Keshavan (2023) Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. Journal of Food Engineering, 339. 111266. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2022.111266

Kumar, Vinod ORCID logoORCID: https://orcid.org/0000-0001-8967-6119, Brancoli, Pedro, Narisetty, Vivek, Wallace, Stephen, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402, Kumar Dubey, Brajesh, Kumar, Gopalkrishnan, Bhatnagar, Amit, Kant Bhatia, Shashi and J.Taherzadeh, Mohammad (2023) Bread waste – a potential feedstock for sustainable circular biorefineries. Bioresource Technology, 369. 128449. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2022.128449

Li, Ziqian, Zhan, Guoqiang, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Guo, Zheng (2023) Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation. International Journal of Biological Macromolecules, 236. 123983. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2023.123983

Liu, Yu, Huang, Yizhen, Zhang, Lin, Li, Shengjie, Cheng, Qiaofen, Zhu, Beiwei and Dong, Xiuping ORCID logoORCID: https://orcid.org/0000-0002-5675-8932 (2023) Effects of pork fat and linseed oil as additives on gel quality of fish cake. Journal of Texture Studies. ISSN 1745-4603 doi: https://doi.org/10.1111/jtxs.12759

Lovegrove, Julie A. ORCID logoORCID: https://orcid.org/0000-0001-7633-9455, O'Sullivan, Donal M. ORCID logoORCID: https://orcid.org/0000-0003-4889-056X, Tosi, Paola, Millan, Elena ORCID logoORCID: https://orcid.org/0000-0002-2421-2855, Todman, Lindsay C., Bishop, Jacob ORCID logoORCID: https://orcid.org/0000-0003-2114-230X, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Clegg, Miriam E., Hammond, John ORCID logoORCID: https://orcid.org/0000-0002-6241-3551, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Jones, Philip J. ORCID logoORCID: https://orcid.org/0000-0003-3464-5424, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Macready, Anna L. ORCID logoORCID: https://orcid.org/0000-0003-0368-9336, McMeel, Yvonne, Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144, Sharp, Paul, Shaw, Liz J., Smith, Laurence G. ORCID logoORCID: https://orcid.org/0000-0002-9898-9288 and Tebbit, Matt (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin, 48 (1). pp. 134-143. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12601

Medici, Elphee, Craig, Winston J. and Rowland, Ian ORCID logoORCID: https://orcid.org/0000-0001-8738-4550 (2023) A comprehensive analysis of the nutritional composition of plant-based drinks and yogurt alternatives in Europe. Nutrients, 15 (15). 3415. ISSN 2072-6643 doi: https://doi.org/10.3390/nu15153415

Mohd Nor, Nurfarhana Diana, Mullick, Harshita, Zhou, Xirui, Oloyede, Omobolanle ORCID logoORCID: https://orcid.org/0000-0001-6392-0937, Houston-Price, Carmel ORCID logoORCID: https://orcid.org/0000-0001-6368-142X, Harvey, Kate ORCID logoORCID: https://orcid.org/0000-0002-6819-0934 and Methven, Lisa (2023) Consumer liking of turnip cooked by different methods: the influence of sensory profile and consumer bitter taste genotype. Foods, 12 (17). 3188. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12173188

Momma, Tony Y. ORCID logoORCID: https://orcid.org/0000-0003-3729-0163, Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Fong, Reedmond Y., Ensunsa, Jodi L., Crozier, Alan, Schroeter, Hagen and Ottaviani, Javier I. (2023) 5‐(3′,4′‐Dihydroxyphenyl)‐γ‐Valerolactone is a substrate for human paraoxonase: a novel pathway in flavan‐3‐ol metabolism. Molecular Nutrition & Food Research. 2300281. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.202300281

Norton, Victoria and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2023) QUIZ IT! An all-generation approach to encourage sustainable food packaging practices. Societal Impacts, 1 (1-2). 100017. ISSN 2949-6977 doi: https://doi.org/10.1016/j.socimp.2023.100017

Norton, Victoria, Alexi, Niki and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2023) Using workshops to engage key stage three children in disposing food packaging sustainably. Foods, 12 (19). 3542. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12193542

Norton, Victoria, Alexi, Niki, Contente, Ana and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2023) The 3Is: let's INVOLVE, INFORM and INSPIRE the next generation on disposing food packaging sustainably. Journal of Cleaner Production, 424. 138807. ISSN 0959-6526 doi: https://doi.org/10.1016/j.jclepro.2023.138807

Norton, Victoria, Oloyede, Omobolanle O., Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Janice Wang, Qian, Vásquez, Geraldine and Alexi, Niki (2023) Understanding consumers' sustainability knowledge and behaviour towards food packaging to develop tailored consumer-centric engagement campaigns: a Greece and the United Kingdom perspective. Journal of Cleaner Production, 408. 137169. ISSN 0959-6526 doi: https://doi.org/10.1016/j.jclepro.2023.137169

Nwokocha, B.C, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Fagan, Colette (2023) Impact of ultrasonication on African oil bean (Pentaclethra Macrophylla Benth) protein extraction and properties. Foods, 12 (8). 1627. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12081627

Oddy, Joseph ORCID logoORCID: https://orcid.org/0000-0001-6792-1152, Addy, John, Mead, Andrew, Hall, Chris, Mackay, Chris, Ashfield, Tom, McDiarmid, Faye, Curtis, Tanya Y., Raffan, Sarah, Wilkinson, Mark ORCID logoORCID: https://orcid.org/0000-0002-4534-1728, Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773, Cryer, Nicholas, de Almeida, Isabel Moreira and Halford, Nigel G. ORCID logoORCID: https://orcid.org/0000-0001-6488-2530 (2023) Reducing dietary acrylamide exposure from wheat products through crop management and imaging. Journal of Agricultural and Food Chemistry, 71 (7). pp. 3403-3413. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.2c07208

Oddy, Joseph ORCID logoORCID: https://orcid.org/0000-0001-6792-1152, Chhetry, Monika, Awal, Rajani, Addy, John, Wilkinson, Mark, Smith, Dan, King, Robert, Hall, Chris, Testa, Rebecca, Murray, Eve, Raffan, Sarah, Curtis, Tanya Y., Wingen, Luzie, Griffiths, Simon, Berry, Simon, Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773, Cryer, Nicholas ORCID logoORCID: https://orcid.org/0000-0002-3684-143X, Moreira de Almeida, Isabel and Halford, Nigel G. ORCID logoORCID: https://orcid.org/0000-0001-6488-2530 (2023) Genetic control of grain amino acid composition in a UK soft wheat mapping population. The Plant Genome. ISSN 1940-3372 doi: https://doi.org/10.1002/tpg2.20335

Oddy, Joseph, Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773 and Halford, Nigel G. (2023) Accounting for environmental variation in the free asparagine content of wheat grain. Journal of Food Composition and Analysis, 120. 105333. ISSN 1096-0481 doi: https://doi.org/10.1016/j.jfca.2023.105333

Ottaviani, Javier I., Schroeter, Hagen and Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931 (2023) Measuring the intake of dietary bioactives: pitfalls and how to avoid them. Molecular Aspects of Medicine, 89. 101139. ISSN 0098-2997 doi: https://doi.org/10.1016/j.mam.2022.101139

Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Eric, Brouwer and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2023) Alcohol-free and low-alcohol beers: aroma chemistry and sensory characteristics. Comprehensive Reviews in Food Science and Food Safety, 22 (1). pp. 233-259. ISSN 1541-4337 doi: https://doi.org/10.1111/1541-4337.13068

Sekar, Padmini, Ventura, Eduard Flores ORCID logoORCID: https://orcid.org/0000-0001-9383-7181, Dhanapal, Anto Cordelia T. A. ORCID logoORCID: https://orcid.org/0000-0002-7136-9310, Cheah, Eddy Seong Guan ORCID logoORCID: https://orcid.org/0000-0002-4555-167X, Loganathan, Annaletchumy ORCID logoORCID: https://orcid.org/0000-0003-4906-0242, Quen, Phoon Lee ORCID logoORCID: https://orcid.org/0000-0002-0296-2292, Appukutty, Mahenderan ORCID logoORCID: https://orcid.org/0000-0001-8114-5575, Taslim, Nurpudji Astuti ORCID logoORCID: https://orcid.org/0000-0003-1349-5367, Hardinsyah, Hardinsyah, Md Noh, Mohd Fairulnizal, Lovegrove, Julie A ORCID logoORCID: https://orcid.org/0000-0001-7633-9455, Givens, Ian ORCID logoORCID: https://orcid.org/0000-0002-6754-6935 and Karani, Santhanakrishan Vimaleswaran ORCID logoORCID: https://orcid.org/0000-0002-8485-8930 (2023) Gene–diet interactions on metabolic disease-related outcomes in Southeast Asian populations: a systematic review. Nutrients, 15 (13). p. 2948. ISSN 2072-6643 doi: https://doi.org/10.3390/nu15132948

Singh, Ishita ORCID logoORCID: https://orcid.org/0000-0002-5807-4091, Dighe, Pratik, Rasane, Prasad, Bansal, Vasudha ORCID logoORCID: https://orcid.org/0000-0001-7911-0007, Sharma, Nitya ORCID logoORCID: https://orcid.org/0000-0002-0203-6061, Sahu, Jatindra K. ORCID logoORCID: https://orcid.org/0000-0002-6573-4852 and Niranjan, Keshavan ORCID logoORCID: https://orcid.org/0000-0002-6525-1543 (2023) Nutrient composition and health benefits of millets. In: Pudake, Ramesh Namdeo, Solanke, Amolkumar U. and Kole, Chittaranjan (eds.) Nutriomics of Millet Crops. Taylor and Francis, pp. 1-16. ISBN 9781032230948 doi: https://doi.org/10.1201/b22809-1

Sullivan, Rosa C., Nottage, Samantha, Makinwa, Fiyinfolu, Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Fagan, Colette C. and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2023) Characterisation of cooked cheese flavour: non-volatile components. Foods, 12 (20). 3749. ISSN 2304-8158 doi: https://doi.org/10.3390/foods12203749

Suttikul, Suthkamol, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 (2023) Biotechnological production of optically pure 2,3-Butanediol by Bacillus subtilis based on Dissolved Oxygen Control Strategy. Fermentation, 9 (1). 15. ISSN 2311-5637 doi: https://doi.org/10.3390/fermentation9010015

Trotta, Federico ORCID logoORCID: https://orcid.org/0000-0002-9170-2029, Da Silva, Sidonio, Massironi, Alessio, Mirpoor, Seyedeh Fatemeh, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Khalil Ghawi, Sameer and Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 (2023) Silver bionanocomposites as active food packaging: recent advances & future trends tackling the food waste crisis. Polymers, 15 (21). 4243. ISSN 2073-4360 doi: https://doi.org/10.3390/polym15214243

Yu, Haoru, Bruzda, Kacper, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 (2023) Impact of fermentation conditions and purification strategy on bacterial cellulose properties. Johnson Matthey Technology Review. ISSN 2056-5135 doi: https://doi.org/10.1595/205651323X16794186402492 (In Press)

Zhang, Guoqiang, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Rodriguez Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144 (2023) Effect of defatted melon seed residue on dough development and bread quality. LWT - Food Science and Technology, 183. 114892. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2023.114892

de Albuquerque, Priscilla Barbosa Sales ORCID logoORCID: https://orcid.org/0000-0002-6310-1365, de Souza, Marthyna Pessoa ORCID logoORCID: https://orcid.org/0000-0002-8629-143X, Bourbon, Ana Isabel ORCID logoORCID: https://orcid.org/0000-0002-5845-7359, Cerqueira, Miguel A. ORCID logoORCID: https://orcid.org/0000-0001-6614-3942, Pastrana, Lorenzo ORCID logoORCID: https://orcid.org/0000-0002-6637-3462, Jauregi, Paula ORCID logoORCID: https://orcid.org/0000-0003-4438-191X, Teixeira, José A. ORCID logoORCID: https://orcid.org/0000-0002-4918-3704 and das Graças Carneiro-da-Cunha, Maria (2023) Production and properties of quercetin-loaded liposomes and their influence on the properties of galactomannan-based films. Applied Nano, 4 (2). pp. 159-177. ISSN 2673-3501 doi: https://doi.org/10.3390/applnano4020009

2022

Augusto, Ana, Miranda, Andreia, Costa, Leonor, Pinheiro, Joaquina, Campos, Maria J., Raimundo, Délio, Pedrosa, Rui, Mitchell, Geoffrey, Niranjan, Keshavan and Silva, Susana 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, Ana ORCID logoORCID: https://orcid.org/0000-0001-8561-6848, Miranda, Andreia, Crespo, Daniel ORCID logoORCID: https://orcid.org/0000-0003-4402-5229, Campos, Maria J. ORCID logoORCID: https://orcid.org/0000-0002-0883-0610, Raimundo, Délio, Pedrosa, Rui, Mitchell, Geoffrey ORCID logoORCID: https://orcid.org/0000-0001-7977-7610, Niranjan, Keshavan and Silva, Susana F. J. ORCID logoORCID: 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, Ana, Simões, Tiago, Novais, Sara C., Mitchell, Geoffrey, Lemos, Marco F. L., Niranjan, Keshavan and Silva, Susana 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, Ezzat Mohamad, Nor, Nurfarhana Diana Mohd, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: 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, Ezzat Mohamad, Yusof, Nurhayati, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, Dimitris ORCID logoORCID: 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, Fhataheya, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Amin, Mohd Cairul Iqbal Mohd and Khutoryanskiy, Vitaliy V. (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, Stephanie P. ORCID logoORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, Vitaliy V., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Faka, Marianthi and Methven, Lisa (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, Kristi M. ORCID logoORCID: https://orcid.org/0000-0003-2497-4582, Evans, Levi W., Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Milenkovic, Dragan, Stote, Kim, Wallace, Taylor, Handu, Deepa and Senkus, Katelyn 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, Fabian, Sellem, Laury, Wittenbecher, Clemens, Jäger, Susanne, Kuxhaus, Olga, Prada, Marcela, Cuadrat, Rafael, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Lovegrove, Julie A. ORCID logoORCID: https://orcid.org/0000-0001-7633-9455 and Schulze, Matthias 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, Ogemdi F., Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, Dimitris ORCID logoORCID: 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., Arland T., Renye, Jr., John A., White, Andre K. ORCID logoORCID: https://orcid.org/0000-0002-5875-8362, Nunez, Alberto, Guron, Giselle K. P. ORCID logoORCID: https://orcid.org/0000-0002-2009-5807, Chau, Hoa ORCID logoORCID: https://orcid.org/0000-0002-4696-7343, Simon, Stefanie, Poveda, Carlos, Walton, Gemma ORCID logoORCID: https://orcid.org/0000-0001-5426-5635, Rastall, Robert and Khoo, Christina (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, Peter Philip James, Wijeyesekera, Anisha ORCID logoORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, Robert Adrian (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, Peter Philip James, Wijeyesekera, Anisha ORCID logoORCID: https://orcid.org/0000-0001-6151-5065, Theis, Stephan, van Harsselaar, Jessica and Rastall, Robert Adrian (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, Jansuda, Frazier, Richard and Rodriguez Garcia, Julia ORCID logoORCID: 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, Jansuda, Frazier, Richard and Rodriguez-Garcia, Julia ORCID logoORCID: 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, Jansuda, Koidis, Anastasios, Ghawi, Sameer Khalil, Frazier, Richard A. and Rodriguez Garcia, Julia ORCID logoORCID: 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

Kumar, Rahul, Sharma, Vasudha and Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 (2022) Waste minimization and management in food industry. In: Sehgal, Sahilini, Signh, Barinderjit and Sharma, Vasudha (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

Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. ORCID logoORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. ORCID logoORCID: 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, Prima, Risfaheri, ., Hoerudin, ., Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: 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, Ana, Lebrón-Aguilar, Rosa ORCID logoORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, Jesús E. ORCID logoORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, Plácido, Azcarate, Silvana M., Kolida, Sofia, Kachrimanidou, Vasiliki, Garcia-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier ORCID logoORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, Oswaldo ORCID logoORCID: 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

Niranjan, Keshavan (2022) Elements of fluid flow. In: Niranjan, Keshavan (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, Keshavan (2022) Elements of heat transfer. In: Niranjan, Keshavan (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, Keshavan (2022) Elements of mass transfer. In: Niranjan, Keshavan (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, Keshavan (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

Niranjan, Keshavan (2022) Mass and energy balances. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_1

Niranjan, Keshavan (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, Keshavan (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, Keshavan (2022) Reaction kinetics. In: Niranjan, Keshavan (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, Keshavan (2022) Thermal processing of foods. In: Niranjan, Keshavan (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, Keshavan (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, Keshavan (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, Keshavan (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_10

Niranjan, Keshavan (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, Keshavan (ed.) A Selection of Engineering Methodologies for Food Product Realisation. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_8

Norton, Vic, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 and Methven, Lisa (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, Victoria, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Faka, Marianthi and Methven, Lisa (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, Victoria, Waters, Carys, Oloyede, Omobolanle O. and Lignou, Stella ORCID logoORCID: 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, Joseph, Raffan, Sarah, Wilkinson, Mark D., Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773 and Halford, Nigel G. ORCID logoORCID: 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, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Kelly, Christine E and Gane, Simon 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, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Methven, Lisa, Pellegrino, Robert, Smith, Barry C., Gane, Simon and Kelly, Christine 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

Rastall, R. A., Diez-Municio, M., Forssten, S. D., Hamaker, B., Meynier, A., Moreno, F. Javier, 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, Evelyn, Oruna-Concha, Maria ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Terriente, Carlos, Gonzalez, Joel, Guerrero, Luis, Claret, Ana, Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Gil, Marta and Oliver, Maria Angels (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, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144, Ding, Rui, Nguyen, Thao H. T., Grasso, Simona, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Methven, Lisa (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, Laury ORCID logoORCID: https://orcid.org/0000-0002-2697-997X, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Paper, Laura, Givens, Ian D. ORCID logoORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, Julie A. ORCID logoORCID: 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, Rachel ORCID logoORCID: https://orcid.org/0000-0002-1546-3847, Clegg, Miriam and Methven, Lisa (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

Stergiadis, Sokratis ORCID logoORCID: https://orcid.org/0000-0002-7293-182X, Tarrado Ribes, A., Reynolds, R., Kliem, Kirsty and Clegg, Miriam (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.

Visioli, Francesco ORCID logoORCID: https://orcid.org/0000-0002-1756-1723, Marangoni, Franca, Fogliano, Vincenzo, Del Rio, Daniele, Martinez, J. Alfredo, Kuhnle, Gunter ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Buttriss, Judith, Da Costa Ribeiro, Hugo, Bier, Dennis and Poli, Andrea (2022) The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package. Nutrition Research Reviews. ISSN 0954-4224 doi: https://doi.org/10.1017/S0954422422000117

Wang, Sijia, Dermiki, Maria, Methven, Lisa, Kennedy, Orla B. and Cheng, Qiaofen (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, Julia and Morriss, Jayne (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, Shu Khang, Chin, Nyuk Ling, Shah, Nor Nadiah Abdul Karim, Than, Leslie Thian Lung and Niranjan, Keshavan (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, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H. and Parker, Jane K. ORCID logoORCID: 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

2021

Abd Hadi, Husna Madihah, Tan, Chin Ping ORCID logoORCID: https://orcid.org/0000-0003-4177-4072, Shah, Nur Khalishah Mohamad, Tan, Tai Boon, Niranjan, Keshavan and Mat Yusoff, Masni (2021) Establishment of an effective refining process for Moringa oleifera kernel oil. Processes, 9 (4). e579. ISSN 2227-9717 doi: https://doi.org/10.3390/pr9040579

Aspinall, Sam R., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2021) Oral care product formulations, properties and challenges. Colloids and Surfaces B: Biointerfaces, 200. 111567. ISSN 0927-7765 doi: https://doi.org/10.1016/j.colsurfb.2021.111567

Azman, Ezzat M., House, Alistair, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2021) Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace. International Journal of Food Science and Technology, 56 (2). pp. 600-607. ISSN 1365-2621 doi: https://doi.org/10.1111/ijfs.14762

Baltulionis, G., Blight, M., Robin, A., Charalampopoulos, D. ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Watson, K. A. (2021) The role of propeptide-mediated autoinhibition and intermolecular chaperone in the maturation of cognate catalytic domain in leucine aminopeptidase. Journal of Structural Biology, 213 (3). 107741. ISSN 1047-8477 doi: https://doi.org/10.1016/j.jsb.2021.107741

Bell, Luke ORCID logoORCID: https://orcid.org/0000-0003-2895-2030, Kitsopanou, Eva, Oloyede, Ombolanle O. and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2021) Important odorants of four Brassicaceae species, and discrepancies between glucosinolate profiles and observed hydrolysis products. Foods, 10 (5). 1055. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10051055

Bolger, Alexandra May, Rastall, Robert A., Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144 (2021) Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT-Food Science and Technology, 150. 111989. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2021.111989

Brighina, Selina, Poveda Turrado, Carlos, Restuccia, Cristina, Walton, Gemma, Fallico, Biagio, Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 and Arena, Elena (2021) Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion. Food Chemistry, 341. 128237. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128237

Chamata, Yara, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Watson, Kimberley A. and Jauregi, Paula (2021) Whey-derived peptides at the heart of the COVID-19 pandemic. International Journal of Molecular Sciences, 22 (21). 11662. ISSN 1422-0067 doi: https://doi.org/10.3390/ijms222111662

Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Vrcic, Nadir and Hernandez-Hernandez, Oswald (2021) Analysis of carbohydrates and glycoconjugates in food by CE and HPLC. In: el Rassi, Ziad (ed.) Carbohydrate analysis by modern liquid phase separation techniques. Elsevier, pp. 815-842. ISBN 9780128214473 doi: https://doi.org/10.1016/B978-0-12-821447-3.00011-1

Cunningham, Marla, Vinderola, Gabriel, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402, Lebeer, Sarah, Sanders, Mary Ellen and Grimaldi, Roberta (2021) Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable? Trends in Food Science & Technology. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2021.04.009

Della Corte, Karen A., Penczynski, Katharina, Kuhnle, Gunter ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Perrar, Ines, Herder, Christian, Roden, Michael, Wudy, Stefan A., Remer, Thomas, Alexy, Ute and Buyken, Anette E. (2021) The prospective association of dietary sugar intake in adolescence with risk markers of Type 2 Diabetes in young adulthood. Frontiers in Nutrition, 7. 615684. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2020.615684

Fan, Xinru, Lin, Xiaoyu, Wu, Chunhua, Zhang, Nana, Cheng, Qiaofen, Qi, Hang, Konno, Kunihiko and Dong, Xiuping (2021) Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis. Food Science & Nutrition, 9 (1). pp. 154-163. ISSN 2048-7177 doi: https://doi.org/10.1002/fsn3.1974

Fong, Reedmond Y., Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Crozier, Alan ORCID logoORCID: https://orcid.org/0000-0001-7581-6782, Schroeter, Hagen and Ottaviani, Javier I. ORCID logoORCID: https://orcid.org/0000-0002-4909-0452 (2021) Validation of a high-throughput method for the quantification of flavanol and procyanidin biomarkers and methylxanthines in plasma by UPLC-MS. Food & Function, 12 (17). pp. 7762-7772. ISSN 2042-650X doi: https://doi.org/10.1039/D1FO01228B

Huang, Yi-Zhen, Liu, Yu, Jin, Zheng, Cheng, Qiaofen, Qian, Michael, Zhu, Bei-Wei and Dong, Xiu-Ping (2021) Sensory evaluation of fresh/frozen mackerel products: a review. Comprehensive Reviews in Food Science and Food Safety, 20 (4). pp. 3504-3530. ISSN 1541-4337 doi: https://doi.org/10.1111/1541-4337.12776

Hörmann-Wallner, Marlies, Krause, Raphaela, Alfaro, Begoña, Jilani, Hannah, Laureati, Monica, Almli, Valérie L., Sandell, Mari, Sandvik, Pernilla, Zeinstra, Gertrude G. and Methven, Lisa (2021) Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries. Frontiers in Nutrition, 8. 35. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2021.633807

Jasper, Jake, Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773 and Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 (2021) Determining the quality of leafy salads: past, present and future. Postharvest Biology and Technology, 180. 111630. ISSN 0925-5214 doi: https://doi.org/10.1016/j.postharvbio.2021.111630

Kocadagli, Tolgahan, Methven, Lisa, Kant, Avinash and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2021) Targeted precursor addition to increase baked flavour in a low acrylamide potato-based matrix. Food Chemistry, 339. 128024. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128024

Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931 (2021) Take my breath away: measuring sugar intake in exhaled air. The Journal of Nutrition, 151 (3). pp. 457-458. ISSN 1938-3207 doi: https://doi.org/10.1093/jn/nxaa390

Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 and Oloyede, Omobolanle O. (2021) Consumer acceptability and sensory profile of sustainable paper-based packaging. Foods, 10 (5). 990. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10050990

Markey, Oonagh, Vasilopoulou, Dafni, Kliem, Kirsty E., Fagan, Colette C., Grandison, Alistair S., Sutton, Rachel, Humphries, David J., Todd, Susan ORCID logoORCID: https://orcid.org/0000-0002-9981-923X, Jackson, Kim G. ORCID logoORCID: https://orcid.org/0000-0002-0070-3203, Givens, David I. and Lovegrove, Julie A. (2021) Postprandial fatty acid profile, but not cardiometabolic risk markers, is modulated by dairy fat manipulation in adults with moderate cardiovascular disease risk: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study. Journal of Nutrition, 151 (7). pp. 1755-1768. ISSN 1541-6100 doi: https://doi.org/10.1093/jn/nxab050

Mohd Nor, Nurfarhana Diana, Houston-Price, Carmel ORCID logoORCID: https://orcid.org/0000-0001-6368-142X, Harvey, Kate and Methven, Lisa (2021) The effects of taste sensitivity and repeated taste exposure on children’s intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable. Appetite, 157. 104991. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2020.104991

Muñoz-Labrador, Ana, Azcarate, Silvana, Lebrón-Aguilar, Rosa ORCID logoORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, Jesús E. ORCID logoORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, Plácido, Kolida, Sofia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier ORCID logoORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, Oswaldo ORCID logoORCID: https://orcid.org/0000-0002-5670-4563 (2021) High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners. Journal of Agricultural and Food Chemistry, 69 (3). pp. 1011-1019. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.0c07267

Niranjan, Keshavan (2021) Re-engineering Bachelor’s degree curriculum in Food Engineering: hypothesis and proposal. In: Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jayantha, Nguyen, Minh H. and Buckow, Roman (eds.) Food Engineering innovations across the Food Supply Chain. Elsevier, London, pp. 411-420, 216. ISBN 9780128212929

Norton, Victoria, Lignou, Stella and Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579 (2021) Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods, 10 (2). 433. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10020433

Norton, Victoria, Lignou, Stella and Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579 (2021) Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate. Foods, 10 (3). 587. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10030587

Oddy, Joseph, Alarcón-Reverte, Rocío, Wilkinson, Mark, Ravet, Karl, Raffan, Sarah, Minter, Andrea, Mead, Andrew, Elmore, J. Stephen ORCID logoORCID: https://orcid.org/0000-0002-2685-1773, de Almeida, Isabel Moreira, Cryer, Nicholas C., Halford, Nigel G. and Pearce, Stephen (2021) Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality. BMC Plant Biology, 21. 302. ISSN 1471-2229 doi: https://doi.org/10.1186/s12870-021-03058-7

Oloyede, Omobolanle O. ORCID logoORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 and Methven, Lisa (2021) Influence of cabbage (Brassica oleracea) accession and growing conditions on myrosinase activity, glucosinolates and their hydrolysis products. Foods, 10 (12). 2903. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10122903

Oloyede, Omobolanle O. ORCID logoORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 and Methven, Lisa (2021) The impact of domestic cooking methods on myrosinase stability, glucosinolates and their hydrolysis products in different cabbage (Brassica oleracea) accessions. Foods, 10 (12). 2908. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10122908

Oloyede, Omobolanle O. ORCID logoORCID: https://orcid.org/0000-0001-6392-0937 and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2021) Sustainable paper-based packaging: a consumer’s perspective. Foods, 10 (5). 1035. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10051035

Papa Spada, Fernanda, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin and Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 (2021) Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354. 129537. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.129537

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Kelly, Christine E., Smith, Barry C., Kirkwood, Aidan F., Hopkins, Claire and Gane, Simon (2021) Patients’ perspectives on qualitative olfactory dysfunction: thematic analysis of social media posts. JMIR Formative Research, 5 (12). e29086. ISSN 2561-326X doi: https://doi.org/10.2196/29086

Pellegrino, Robert, Mainland, Joel D., Kelly, Christine E., Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Hummel, Thomas (2021) Prevalence and correlates of parosmia and phantosmia among smell disorders. Chemical Senses, 46. bjab046. ISSN 1464-3553 doi: https://doi.org/10.1093/chemse/bjab046

Perrar, Ines, Buyken, Anette E., Penczynski, Katharina J., Remer, Thomas, Kuhnle, Gunter G. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Herder, Christian, Roden, Michael, Della Corte, Karen, Nöthlings, Ute and Alexy, Ute ORCID logoORCID: https://orcid.org/0000-0002-1488-5175 (2021) Relevance of fructose intake in adolescence for fatty liver indices in young adulthood. European Journal of Nutrition, 60. pp. 3029-3041. ISSN 1436-6207 doi: https://doi.org/10.1007/s00394-020-02463-2

Ramne, Stina ORCID logoORCID: https://orcid.org/0000-0003-1291-4494, Brunkwall, Louise, Ericson, Ulrika ORCID logoORCID: https://orcid.org/0000-0003-4629-4318, Gray, Nicola ORCID logoORCID: https://orcid.org/0000-0002-0094-5245, Kuhnle, Gunter G. C. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Nilsson, Peter M. ORCID logoORCID: https://orcid.org/0000-0002-5652-8459, Orho-Melander, Marju ORCID logoORCID: https://orcid.org/0000-0002-3578-2503 and Sonestedt, Emily ORCID logoORCID: https://orcid.org/0000-0002-0747-4562 (2021) Gut microbiota composition in relation to intake of added sugar, sugar-sweetened beverages and artificially sweetened beverages in the Malmö Offspring Study. European Journal of Nutrition, 60. pp. 2087-2097. ISSN 1436-6207 doi: https://doi.org/10.1007/s00394-020-02392-0

Reboleira, João, Silva, Susana, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Niranjan, Keshavan and Limos, Marco F. L. (2021) Seaweed fermentation within the fields of food and natural products. Trends in Food Science & Technology, 116. pp. 1056-1073. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2021.08.018

Richardson, David P. and Lovegrove, Julie A. (2021) Nutritional status of micronutrients as a possible and modifiable risk factor for COVID-19: a UK perspective. British Journal of Nutrition, 125 (6). pp. 678-684. ISSN 0007-1145 doi: https://doi.org/10.1017/S000711452000330X

Sinha, Rashmi, Zhao, Ni ORCID logoORCID: https://orcid.org/0000-0002-7762-3949, Goedert, James J., Byrd, Doratha A. ORCID logoORCID: https://orcid.org/0000-0003-4275-7901, Wan, Yunhu, Hua, Xing, Hullings, Autumn G., Knight, Rob, Breda, Simone van, Mathijs, Karen, de Kok, Theo M. ORCID logoORCID: https://orcid.org/0000-0003-2102-3626, Ward, Mary H., Pieters, Harm-Jan, Sági-Kiss, Virág, Kuhnle, Gunter G. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Georgiadis, Panagiotis, Saccani, Giovanna, Parolari, Giovanni, Virgili, Roberta, Hemke, Gert, Hung, Yung, Verbeke, Wim, Masclee, Ad A., Vleugels-Simon, Carla B., van Bodegraven, Adriaan A., Dobbelaere, Dirk, Vandewynkel, Anneleen, van der Kruijk, Richard, Egberts, Frans and van Helvoirt, Jan-Hein (2021) Effects of processed meat and drinking water nitrate on oral and fecal microbial populations in a controlled feeding study. Environmental Research, 197. 111084. ISSN 0013-9351 doi: https://doi.org/10.1016/j.envres.2021.111084

Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, Julia (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods, 10 (5). 951. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10050951

Turner, Lucy, Dawda, Dhriti, Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, Frances and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2021) Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chemistry, 365. 130515. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.130515

Turner, Lucy, Lignou, Stella, Gawthrop, Frances and Wagstaff, Carol (2021) Investigating the factors that influence the aroma profile of Apium graveolens: a review. Food Chemistry, 345. 128673. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128673

Turner, Lucy, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, Frances and Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 (2021) Investigating the relationship of genotype and climate conditions on the volatile composition and sensory profile of celery (apium graveolens). Foods, 10 (6). 1335. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10061335

Turner, Lucy, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, Frances and Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641 (2021) Investigating the relationship of genotype and geographical location on volatile composition and sensory profile of celery (Apium graveolens). International Journal of Molecular Sciences, 22 (21). ISSN 1422-0067 doi: https://doi.org/10.3390/ijms222112016

Turner, Lucy, Wagstaff, Carol ORCID logoORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, Frances and Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 (2021) Consumer acceptability and sensory profile of three new celery (Apium graveolens) hybrids and their parental genotypes. International Journal of Molecular Sciences, 22 (24). 13561. ISSN 1422-0067 doi: https://doi.org/10.3390/ijms222413561

Weston, Emma J. E., Millman, Caroline, Setarehnejad, Anita, Bennett, Emma J. and Oruna-Concha, Maria Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592 (2021) Career management for UK food degree students at multiple institutes using an industry-developed professional competencies framework. Journal of Food Science Education, 20 (3). pp. 99-109. ISSN 1541-4329 doi: https://doi.org/10.1111/1541-4329.12224

Zhou, Xirui, Yeomans, Martin, Thomas, Anna, Wilde, Peter, Linter, Bruce and Methven, Lisa (2021) Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Quality and Preference, 90. 104116. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2020.104116

de Andrade Lima, Micael, Andreou, Rafaela, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 (2021) Supercritical carbon dioxide extraction of phenolic compounds from potato (Solanum tuberosum) peels. Applied Sciences, 11 (8). 3410. ISSN 2076-3417 doi: https://doi.org/10.3390/app11083410

van Breda, Simone G. ORCID logoORCID: https://orcid.org/0000-0003-1421-8214, Mathijs, Karen, Pieters, Harm‐Jan, Sági‐Kiss, Virág, Kuhnle, Gunter G. ORCID logoORCID: https://orcid.org/0000-0002-8081-8931, Georgiadis, Panagiotis, Saccani, Giovanna, Parolari, Giovanni, Virgili, Roberta, Sinha, Rashmi, Hemke, Gert, Hung, Yung, Verbeke, Wim, Masclee, Ad A., Vleugels‐Simon, Carla B., van Bodegraven, Adriaan A. and de Kok, Theo M. (2021) Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N‐Nitroso compounds: the PHYTOME project. Molecular Nutrition & Food Research, 65 (20). p. 2001214. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.202001214

2020

Albadran, Hanady A., Monteagudo-Mera, Andrea, Khutoryanskiy, Vitaliy V. and Charalampopoulos, Dimitris (2020) Development of chitosan-coated agar-gelatin particles for probiotic delivery and targeted release in the gastrointestinal tract. Applied Microbiology and Biotechnology, 104 (13). pp. 5749-5757. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-020-10632-w

Appiani, Marta, Rabitti, Noemi Sofia, Methven, Lisa, Cattaneo, Camilla ORCID logoORCID: https://orcid.org/0000-0002-3671-4334 and Laureati, Monica (2020) Assessment of lingual tactile sensitivity in children and adults: methodological suitability and challenges. Foods, 9 (11). 1594. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9111594

Ashwell, Margaret, Gibson, Sigrid, Bellisle, France, Buttriss, Judith, Drewnowski, Adam, Fantino, Marc, Gallagher, Alison M., de Graaf, Kees, Goscinny, Séverine, Hardman, Charlotte A., Laviada-Molina, Hugo, López-García, Rebeca, Magnuson, Berna, Mellor, Duane, Rogers, Peter J., Rowland, Ian, Russell, Wendy, Sievenpiper, John L. and la Vecchia, Carlo (2020) Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions. Nutrition Research Reviews, 33 (1). pp. 145-154. ISSN 0954-4224 doi: https://doi.org/10.1017/S0954422419000283

Azman, Ezzat Mohamad, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2020) Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins. Journal of Food Science, 85 (11). pp. 3745-3755. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.15466

Bell, Luke ORCID logoORCID: https://orcid.org/0000-0003-2895-2030, Lignou, Stella and Wagstaff, Carol (2020) High glucosinolate content in rocket leaves (Diplotaxis tenuifolia and Eruca sativa) after multiple harvests is associated with increased bitterness, pungency, and reduced consumer liking. Foods. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9121799

Chamata, Yara, Watson, Kimberly A. and Jauregi, Paula (2020) Whey-derived peptides interactions with ACE by molecular docking as a potential predictive tool of natural ACE inhibitors. International Journal of Molecular Sciences, 21 (3). e864. ISSN 1422-0067 doi: https://doi.org/10.3390/ijms21030864

Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, Lisa, Gordon, A. W., Hagan, T. D. J. and Farmer, L. J. (2020) Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. Journal of the Science of Food and Agriculture, 100 (1). pp. 245-257. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.10032

Diana Mohd Nor, Nurfarhana, Lignou, Stella, Bell, Luke ORCID logoORCID: https://orcid.org/0000-0003-2895-2030, Houston-Price, Carmel ORCID logoORCID: https://orcid.org/0000-0001-6368-142X, Harvey, Kate and Methven, Lisa (2020) The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa). Foods, 9 (11). 1719. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9111719

Harith, Zuharlida Tuan, de Andrade Lima, Micael, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2020) Optimised production and extraction of astaxanthin from the yeast Xanthophyllomyces dendrorhous. Microorganisms, 8 (3). 430. ISSN 2076-2607 doi: https://doi.org/10.3390/microorganisms8030430

Harris, Suzanne, Powers, Stephens, Monteagudo, Andrea, Kosik, Ondrej, Lovegrove, Alison, Shewry, Peter and Charalampopoulos, Dimitris (2020) Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation. European Journal of Nutrition, 59. pp. 297-307. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-019-01908-7

Hartstra, Annick V., Schüppel, Valentina, Imangaliyev, Sultan, Schrantee, Anouk, Prodan, Andrei, Collard, Didier, Levin, Evgeni, Dallinga-Thie, Geesje, Ackermans, Mariette T., Winkelmeijer, Maaike, Havik, Stefan R., Metwaly, Amira ORCID logoORCID: https://orcid.org/0000-0001-5740-0230, Lagkouvardos, Ilias, Nier, Anika, Bergheim, Ina, Heikenwalder, Mathias, Dunkel, Andreas, Nederveen, Aart J., Liebisch, Gerhard, Mancano, Giulia, Claus, Sandrine P., Benítez-Páez, Alfonso, la Fleur, Susanne E., Bergman, Jacques J., Gerdes, Victor, Sanz, Yolanda, Booij, Jan, Kemper, Elles, Groen, Albert K., Serlie, Mireille J., Haller, Dirk and Nieuwdorp, Max (2020) Infusion of donor feces affects the gut–brain axis in humans with metabolic syndrome. Molecular Metabolism, 42. 101076. ISSN 22128778 doi: https://doi.org/10.1016/j.molmet.2020.101076

Kaldis, Fokion, Cysneiros, Denise, Day, James, Karatzas, Kimon-Andreas G. and Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 (2020) Anaerobic digestion of steam-exploded wheat straw and co-digestion strategies for enhanced biogas production. Applied Sciences, 10 (22). 8284. ISSN 2076-3417 doi: https://doi.org/10.3390/app10228284

Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, Lisa, Wallner, M., Jilani, H., Alfaro, B. and Prosperio, C. (2020) Individual differences in texture preferences among European children: development and validation of the Child Food Texture Preference Questionnaire (CFTPQ). Food Quality and Preference, 80. 103828. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2019.103828

Liu, Chenxi, Kolida, Sofia, Charalampopoulos, Dimitris and Rastall, Robert A. (2020) An evaluation of the prebiotic potential of microbial levans from Erwinia sp. 10119. Journal of Functional Foods, 64. 103668. ISSN 1756-4646 doi: https://doi.org/10.1016/j.jff.2019.103668

Ma, Fanyi, Wang, Ruijiao, Li, Xiaojing, Kang, Wenyi, Bell, Alan E., Zhao, Dongbao, Liu, Xiuhua and Chen, Weizhe (2020) Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 311. 126039. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2019.126039

Muchiri, M.N., McCartney, Anne and Methven, Lisa (2020) Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas). African Journal of Food, Agriculture, Nutrition and Development, 20 (5). pp. 16471-16489. ISSN 1684-5358 doi: https://doi.org/10.18697/ajfand.93.19565

Muñoz-Labrador, Ana, Azcarate, Silvana ORCID logoORCID: https://orcid.org/0000-0002-3736-4540, Lebrón-Aguilar, Rosa ORCID logoORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, Jesús E. ORCID logoORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, Plácido ORCID logoORCID: https://orcid.org/0000-0001-6054-1608, Kolida, Sofia, Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579, Rastall, Robert A., Moreno, F. Javier ORCID logoORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, Oswaldo ORCID logoORCID: https://orcid.org/0000-0002-5670-4563 (2020) Transglycosylation of steviol glycosides and rebaudioside A: synthesis optimization, structural analysis and sensory profiles. Foods, 9 (12). 1753. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9121753

Naksang, Porawan ORCID logoORCID: https://orcid.org/0000-0002-9593-9381, Tongchitpakdee, Sasitorn, Thumanu, Kanjana, Oruna-Concha, Maria Jose, Niranjan, Keshavan and Rachtanapun, Chitsiri (2020) Assessment of antimicrobial activity, mode of action and volatile compounds of etlingera pavieana essential oil. Molecules, 25 (14). 3245. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules25143245

Norton, Victoria, Lignou, Stella, Bull, Stephanie P., Gosney, Margot A. and Methven, Lisa (2020) Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow. Foods, 9 (9). 1328. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9091328

Norton, Victoria, Lignou, Stella, Bull, Stephanie P., Gosney, Margot A. and Methven, Lisa (2020) An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutrients, 12 (9). 2506. ISSN 2072-6643 doi: https://doi.org/10.3390/nu12092506

Oddy, Joseph, Raffan, Sarah, Wilkinson, Mark D., Elmore, J. Stephen and Halford, Nigel G. ORCID logoORCID: https://orcid.org/0000-0001-6488-2530 (2020) Stress, nutrients and genotype: understanding and managing asparagine accumulation in wheat grain. CABI Agriculture and Bioscience, 1 (1). 10. ISSN 2662-4044 doi: https://doi.org/10.1186/s43170-020-00010-x

Olatujoye, Jumoke B., Methven, Lisa and Jauregi, Paula (2020) Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling. LWT, 130. 109611. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2020.109611

Pandey, Vivek Kumar, Upadhyay, Siddh Nath, Niranjan, Keshavan and Mishra, Pradeep Kumar (2020) Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging. International Journal of Biological Macromolecules, 157. pp. 212-219. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2020.04.149

Parma, Valentina, Ohla, Kathrin, Veldhuizen, Maria G., Niv, Masha Y., Kelly, Christine E., Bakke, Alyssa J., Cooper, Keiland W., Bouysset, Cedric, Pirastu, Nicola, Dibattista, Michele, Kaur, Rishemjit, Liuzza, Marco Tullio, Pepino, Marta Y., Schopf, Veronika, Pereda-Loth, Veronica, Olsson, Shannon B., Gerkin, Richard C., Dominguez, Paloma Rohlfs, Albayay, Javier, Farruggia, Michael C., Bhutani, Surabhi, Fjaeldstad, Alexander W., Kumar, Ritesh, Menini, Anna, Bensafi, Moustafa, Sandell, Mari, Konstantinidis, Iordanis, Di Pizio, Antonella, Genovese, Federica, Öztürk, Lina, Thomas-Danguin, Thierry, Frasnelli, Johannes, Boesveldt, Sanne, Saatci, Özlem, Saraiva, Luis R., Lin, Cailu, Golebiowski, Jérôme, Hwang, Liang-Dar, Ozdener, Mehmet Hakan, Guardia, Maria Dolors, Laudamiel, Christophe, Ritchie, Marina, Havlicek, Jan, Pierron, Denis, Roura, Eugenie, Navarro, Marta, Nolden, Alissa A., Lim, Juyun, Whitcroft, Katherine L., Colquitt, Lauren R., Ferdenzi, Camille, Brindha, Evelyn V., Altundag, Aytug, Maachi, Alberto, Nunez-Parra, Alexia, Patel, Zara M., Fiorucci, Sébastien, Philpott, Carl M., Smith, Barry C., Lundstrom, Johan N., Mucignat, Carla, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, van den Brink, Mirjam, Schmuker, Michael, Fischmeister, Florian Ph S, Heinbockel, Thomas, Shields, Vonnie D. C., Faraji, Farhoud, Santamaria, Enrique, Fredborg, William E. A., Morini, Gabriella, Olofsson, Jonas K., Jalessi, Maryam, Karni, Noam, D'Errico, Anna, Alizadeh, Rafieh, Pellegrino, Robert, Meyer, Pablo, Huart, Caroline, Chen, Ben, Soler, Graciela M., Alwashahi, Mohammed K., Welge-Lussen, Antje, Freiherr, Jessica, de Groot, Jasper H. B., Klein, Hadar, Okamoto, Masako, Singh, Preet Bano, Hsieh, Julien W., Reed, Danielle R., Hummel, Thomas, Munger, Steven D. and Hayes, John E. (2020) More than smell – COVID-19 is associated with severe impairment of smell, taste, and chemesthesis. Chem Senses, 45 (7). pp. 609-622. ISSN 1464-3553 doi: https://doi.org/10.1093/chemse/bjaa041

Piornos, J. A., Balagiannis, Dimitris P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric and Parker, Jane K. (2020) Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor. Journal of Agricultural and Food Chemistry, 68 (37). pp. 10088-10096. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.0c03902

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, Lisa, Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M. (2020) Cross-national differences in child food neophobia: a comparison of five European countries. Food Quality and Preference, 81. 103861. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2019.103861

Scott, Karen P., Grimaldi, Roberta, Cunningham, Marla, Sarbini, Shahrul Razid, Wijeyesekera, Anisha, Tang, Mimi Lk, Lee, Jetty C-Y., Yau, Yu Fung, Ansell, Juliet, Theis, Stephan, Yang, Kaiping, Menon, Ravi, Arfsten, Judith, Manurung, Sarmauli, Gourineni, Vishnupriya and Gibson, Glenn R. (2020) Developments in understanding and applying prebiotics in research and practice - an ISAPP conference paper. Journal of Applied Microbiology, 128 (4). pp. 934-948. ISSN 1364-5072 doi: https://doi.org/10.1111/jam.14424

Shen, Hui, Elmore, J. Stephen, Zhao, Mouming and Sun, Weizheng (2020) Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds. Food Chemistry, 329. 127032. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.127032

Uzunlu, Sinan and Methven, Lisa (2020) The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere. International Journal of Agriculture, Environment and Food Sciences. ISSN 2618-5946 doi: https://doi.org/10.31015/jaefs.2020.3.4

Wang, Yaosong, Zhao, Jing, Zhang, Weiwei, Liu, Changqi, Jauregi, Paula and Huang, Meigui (2020) Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids, 100. 105397. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2019.105397

Wei, Xuan, Sun, Qianting, Methven, Lisa and Elmore, Stephen (2020) Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chemistry, 339. 128077. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2020.128077

Xenopoulos, Evangelos, Giannikakis, Ioannis, Chatzifragkou, Afroditi, Koutinas, Apostolis and Papanikolaou, Seraphim (2020) Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters. Processes, 8 (7). 819. ISSN 2227-9717 doi: https://doi.org/10.3390/pr8070819

2019

Akgün, Banu, Genc, Seda, Cheng, Qiaofen and Isik, Özlem (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

Balagiannis, Dimitris P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Parker, Jane 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, Luke, Methven, Lisa and Wagstaff, Carol (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

Chen, Bi Ye, Ren, Fei Yue, Grandison, Alistair S. and Lewis, Michael 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, De-Wei, Balagiannis, Dimitris P. and Parker, Jane 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, De-Wei, Balagiannis, Dimitris P. and Parker, Jane 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, Zoe, Mora Ortiz, Marina, Poveda, Carlos, Abbas, Munawar, Walton, Gemma, Bailey, Michael and Lewis, Marie 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, XinLing, Uwiduhaye, Elizabeth, Petroula, Tsitlakidou, Lignou, Stella, Griffiths, Huw D., Baines, David A. and Parker, Jane K. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, Brian, Beauchamp, Jonathan and Buettner, Andrea (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

English, Marcia, Paulson, Allan, Green, R. J., Florek, Olga, Clifton, L. A., Arnold, Tom 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

Faulkes, Chris G., Elmore, J. Stephen, Baines, David A., Fenton, Brock, Simmons, Nancy B. and Clare, Elizabeth 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

Galbally, Paul, Finnan, John, Ryan, Declan, Fagan, Colette C. and McDonnell, Kevin (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, Fiona, Vaughan, Sarah, Slater, Mark, Thompson, Helen M., Elmore, Stephen and Girling, Robbie 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, Cid R., Machado, Joana, Correia, Sandra, McCartney, Anne L., Elmore, J. Stephen and Jauregi, Paula (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, Simona, Omoarukhe, Ese, Wen, Xiaokang, Papoutsis, Konstantinos and Methven, Lisa (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, Yuchen, Michael, Nicholas, Fonseca Madrigal, Jorge, Sosa Aguirre, Carlos and Jauregi, Paula (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, Zuharlida Tuan, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (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, Suzanne, Monteagudo-Mera, Andrea, Kosik, Ondrej, Charalampopoulos, Dimitris, Shewry, Peter and Lovegrove, Alison (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, Oswaldo, Olano, Agustín, Rastall, Robert A. and Moreno, F. Javier (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, Stella, Oruna-Concha, M.-J., Radha, B., Wagstaff, Carol 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

Kilic Bayraktar, Mukaddes, Harbourne, Niamh and Fagan, Colette (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, Kirsty E., Humphries, David J., Markey, Oonagh, Vasilopoulou, Dafni, Fagan, Colette C., Grandison, Alistair S., Jackson, Kim G., Todd, Susan, Givens, Ian D. and Lovegrove, Julie 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, Constantina, Araujo, Diana, Sevrin, Chantal, Roma-Rodriques, Catarina, Lia Ferreira, Joana, Freitas, Filomena, Dionisio, Madalena, Baptista, Pedro V., Fernandes, Alexandra R., Grandfils, Christian and Reis, Maria 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

La Rosa, Sabina Leanti, Kachrimanidou, Vasiliki, Buffetto, Fanny, Pope, Philip B., Pudlo, Nicholas A., Martens, Eric C., Rastall, Robert A., Gibson, Glenn R. and Westereng, Bjorge (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, Iliada K., Papadaki, Aikaterini, Kachrimanidou, Vasiliki, Terpou, Antonia, Koulougliotis, Dionysios, Eriotou, Effimia and Kopsahelis, Nikolaos (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, Tiffany, Harbourne, Niamh and Oruña‐Concha, Maria Jose (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, Sofia, Kachrimanidou, Vasiliki, Ladakis, Dimitrios, Papanikolaou, Seraphim, de Castro, Aline Machado and Koutinas, Apostolis (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, Bob, Chatzifragkou, Afroditi, Winkworth-Smith, C., Harding, S. E., Ibbett, R. and Binner, Eleanor (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, Ju-Hee, Reddy, Lebaka Veeranjaneya, Charalampopoulos, Dimitris, Kim, Young-Min and Wee, Young-Jung (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, Nurul Aqilah Binti, Chatzifragkou, Afroditi and Charalampopoulos, Dimitris (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, Nurmahani, Oruna-Concha, Maria Jose and Jauregi, Paula (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, Wan Mohammad Fadli Wan, Ghawi, Sameer Khalil and Niranjan, Keshavan (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, Arpita and Niranjan, Keshavan (2019) The role of bubbles in the development of food structure. In: Spyropoulos, Fotis, Lazidis, Aris and Norton, Ian (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155 doi: https://doi.org/10.1039/9781788016155-00093

Monteagudo, Andrea, Rastall, Bob, Gibson, Glenn, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (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

Piornos, José A., Delgado, Alexia, de La Burgade, Rémi C. J., Methven, Lisa, Balagiannis, Dimitris P., Koussissi, Elisabeth, Brouwer, Eric and Parker, Jane 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, Pradeep P. H. and Charalampopoulos, Dimitris (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, Phatcharin, Rastall, Robert A., Kolida, Sofia, Nitisinprasert, Sunee and Keawsompong, Suttipunn (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

Sanders, Mary Ellen, Merenstein, Daniel J., Reid, Gregor, Gibson, Glenn R. and Rastall, Robert 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

Tsakona, Sofia, Papadaki, Aikaterini, Kopsahelis, Nikolaos, Kachrimanidou, Vasiliki, Papanikolaou, Seraphim and Koutinas, Apostolis (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, Petroula, Van Loey, Ann, Methven, Lisa and Elmore, Stephen (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, Munira, Kourmentza, Constantina, Karatzas, Kimon Andreas and Niranjan, Keshavan (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, Nurul Aqilah, Chatzifragkou, Afroditi, Tverezovskiy, Viacheslav and Charalampopoulos, Dimitris (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, Afroditi and Charalampopoulos, Dimitris (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

de Andrade Lima, M., Kestekoglou, I., Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (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. Mota, 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

van Breda, Simone G., Mathijs, Karen, Sagi Kiss, Virag, Kuhnle, Gunter G., van der Veer, Ben, Jones, Rena R., Sinha, Rashmi, Ward, Mary H. and de Kok, Theo 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

2018

Albadran, Hanady A., Chatzifragkou, Afroditi, Khutoryanskiy, Vitaliy and Charalampopoulos, Dimitris (2018) Development of surfactant-coated alginate capsules containing Lactobacillus plantarum. Food Hydrocolloids, 82. pp. 490-499. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2018.04.035

Chatzifragkou, Afroditi and Charalampopoulos, Dimitris (2018) Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies. In: Galanakis, Charis M. (ed.) Sustainable Recovery and Reutilization of Cereal Processing By-products. Elsevier, Amsterdam, Netherlands, pp. 63-86. ISBN 9780081021620 doi: https://doi.org/10.1016/B978-0-08-102162-0.00003-4

Cook, Sarah L., Methven, Lisa, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2018) Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids, 79. pp. 253-261. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.12.023

Cook, Sarah L., Woods, Samuel, Methven, Lisa, Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, Vitaliy V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry, 240. pp. 482-489. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.07.134

Ferreira-Lazarte, Alvaro, Kachrimanidou, Vasiliki, Villamiel, Mar, Rastall, Robert A. and Moreno, F. Javier (2018) In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources. Carbohydrate Polymers, 199. pp. 482-491. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2018.07.041

Florek, Olga B., Clifton, Luke A., Wilde, Marleen, Arnold, Thomas, Green, Becky and Frazier, Richard (2018) Lipid composition in fungal membrane models: effect of lipid fluidity. Acta Crystallographica Section D: Biological Crystallography, 74 (12). pp. 1233-1244. ISSN 1399-0047 doi: https://doi.org/10.1107/S2059798318009440

Granato, Daniel, Shahidi, Fereidoon, Wrolstad, Ronald, Kilmartin, Paul, Melton, Laurence D., Hidalgo, Francisco J., Miyashita, Kazuo, Camp, John van, Alasalvar, Cesarettin, Ismail, Amin B., Elmore, Stephen, Birch, Gordon G., Charalampopoulos, Dimitris, Astley, Sian B., Pegg, Ronald, Zhou, Peng and Finglas, Paul (2018) Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods? Food Chemistry, 264. pp. 471-475. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2018.04.012

Guo, Yuchen and Jauregi, Paula (2018) Protective effect of β-Lactoglobulin against heat induced loss of antioxidant activity of resveratrol. Food Chemistry, 266. pp. 101-109. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2018.05.108

Ho, Ai Ling, Kosik, Ondrej, Lovegrove, Alison, Charalampopoulos, Dimitris and Rastall, Robert A. (2018) In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179. pp. 50-58. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2017.08.077

Kaewjumpol, Geerada, Oruna-Concha, Maria J., Niranjan, Keshavan and Thawornchinsombut, Supawan (2018) The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction. Journal of the Science of Food and Agriculture, 98 (9). pp. 3290-3298. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.8832

Kantifedaki, A., Kachrimanidou, Vasiliki, Mallouchos, A., Papanikolaou, S. and Koutinas, A. A. (2018) Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum. Journal of Cleaner Production, 185. pp. 882-890. ISSN 0959-6526 doi: https://doi.org/10.1016/j.jclepro.2018.03.032

Kopsahelis, Alexandros, Kourmentza, Constantina, Zafiri, Constantina and Kornaros, Michael (2018) Gate-to-gate life cycle assessment of biosurfactants and bioplasticizers production via biotechnological exploitation of fats and waste oils. Journal of Chemical Technology and Biotechnology, 93 (10). pp. 2833-2841. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.5633

Kourmentza, C, Costa, J, Azevedo, Z, Servin, C, Grandfils, C, De Freitas, V and Reis, M A M (2018) Burkholderia thailandensis as a microbial cell factory for the bioconversion of used cooking oil to polyhydroxyalkanoates and rhamnolipids. Bioresource Technology, 247. pp. 829-837. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2017.09.138

Kourmentza, Konstantina, Economou, Ch. N., Tsafrakidou, P. and Kornaros, M. (2018) Spent coffee grounds make much more than waste: exploring recent advances and future exploitation strategies for the valorization of an emerging food waste stream. Journal of Cleaner Production, 172. 980 - 992. ISSN 09596526 doi: https://doi.org/10.1016/j.jclepro.2017.10.088

Lu, Fei, Kuhnle, Gunter K. and Cheng, Qiaofen (2018) The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92. pp. 399-411. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2018.05.018

Lu, Fei, Rodriguez Garcia, Julia, Van Damme, Isabella, Westwood, Nicholas J., Shaw, Liz, Robinson, James S., Warren, Geoff, Chatzifragkou, Afroditi, McQueen Mason, Simon, Gomez, Leonardo, Faas, Laura, Balcombe, Kelvin, Srinivasan, Chittur, Picchioni, Fiorella, Hadley, Paul and Charalampopoulos, Dimitris (2018) Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14. pp. 80-88. ISSN 2452-2236 doi: https://doi.org/10.1016/j.cogsc.2018.07.007

Methven, Lisa, Ellis, Lauren and Kavaliauskaite, Gabriele (2018) Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes. In: 15th Weurman Flavour Research Symposium, 18-22 September 2017, Graz, Austria, pp. 193-198. doi: https://doi.org/10.3217/978-3-85125-593-5-42

Mohd Maidin, Nurmahani, Michael, Nicholas, Oruna-Concha, Maria Jose and Jauregi, Paula (2018) Polyphenols extracted from red grape pomace by a surfactant based method show enhanced collagenase and elastase inhibitory activity. Journal of Chemical Technology and Biotechnology, 93 (7). pp. 1916-1924. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.5459

Monteagudo, Andrea, Chatzifragkou, Afroditi, Kosik, Ondrej, Gibson, Glenn, Lovegrove, Alison, Shewry, Peter and Charalampopoulos, Dimitris (2018) Evaluation of the prebiotic potential of arabinoxylans extracted from wheat distillers’ dried grains with solubles (DDGS) and in-process samples. Applied Microbiology and Biotechnology, 102 (17). pp. 7577-7587. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-018-9171-6

Moreno-Montoro, Miriam, Jauregi, Paula, Navarro-Alarcón, Miguel, Olalla-Herrera, Manuel, Giménez-Martínez, Rafael, Amigo, Lourdes and Miralles, Beatriz (2018) Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks. Analytical and Bioanalytical Chemistry, 410 (15). pp. 3597-3606. ISSN 1618-2650 doi: https://doi.org/10.1007/s00216-018-0983-0

Noriega, Diana, Zuñiga, Maria Elvira, Soto, Carmen, MohdMaidin, Nurmahani, Michael, Nicholas and Jauregi, Paula (2018) Colloidal gas aphrons separation to obtain polyphenol rich fractions from artichoke agro-industrial discards. Food and Bioproducts Processing, 110. pp. 50-59. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2018.04.007

Okunade, Olukayode, Niranjan, Keshavan, Ghawi, Sameer K., Kuhnle, Gunter and Methven, Lisa (2018) Supplementation of the diet by exogenous myrosinase via mustard seeds to increase the bioavailability of sulforaphane in healthy human subjects after the consumption of cooked broccoli. Molecular Nutrition & Food Research, 62 (18). 1700980. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.201700980

Omar, Adel, Harbourne, Niamh and Oruna-Concha, Maria J. (2018) Effects of industrial processing methods on camel skimmed milk properties. International Dairy Journal, 84. pp. 15-22. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2018.03.011

Oruna-Concha, Maria ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Lignou, Stella, Feeny, Emma L., Beegan, Karen, Owen, Kenny and Harbourne, Niamh (2018) Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum). In: Flavour Science: proceedings of the 15th Weurman Symposium, 18-22 September 2017, Graz, Austria. doi: https://doi.org/10.3217/978-3-85125-593-5

Papadaki, Aikaterini, Vieira Fernandes, Keysson, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871, Gonçalves Aguieiras, Erika Cristina, Cavalcanti da Silva, José André, Fernandez-Lafuente, Roberto, Papanikolaou, Seraphim, Koutinas, Apostolis and Guimarães Freire, Denise Maria (2018) Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry waste. Bioresource Technology, 267. pp. 311-318. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2018.07.016

Parker, Jane K. ORCID logoORCID: https://orcid.org/0000-0003-4121-5481, Lignou, Stella, Shankland, Kenneth, Kurwie, Phillipa, Griffiths, Huw D. and Baines, David A. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry, 66 (10). pp. 2449-2458. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b05399

Prabhakumari, Parvathy, Chatzifragkou, Afroditi, Kosik, Ondrej, Lovegrove, Alison, Shewry, Peter R. and Charalampopoulos, Dimitris (2018) Development and characterisation of protein films derived from dried distillers’ grains with solubles and in-process samples. Industrial Crops and Products, 121. pp. 258-266. ISSN 0926-6690 doi: https://doi.org/10.1016/j.indcrop.2018.05.016

Prasanna, P. H. P. and Charalampopoulos, D. (2018) Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk. Food Bioscience, 21. pp. 72-79. ISSN 2212-4292 doi: https://doi.org/10.1016/j.fbio.2017.12.002

Ruiz-Aceituno, Laura, Hernandez-Hernandez, Oswaldo, Kolida, Sofia, Moreno, F. Javier and Methven, Lisa (2018) Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential. LWT-Food Science and Technology, 97. pp. 476-482. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2018.07.038

Scollo, Emanuele, Neville, David, Oruna-Concha, M. Jose ORCID logoORCID: https://orcid.org/0000-0001-7916-1592, Trotin, Martine and Cramer, Rainer ORCID logoORCID: https://orcid.org/0000-0002-8037-2511 (2018) Characterization of the proteome of Theobroma cacao beans by nano-UHPLC-ESI MS/MS. Proteomics, 18 (3-4). 1700339. ISSN 1615-9853 doi: https://doi.org/10.1002/pmic.201700339

Sharma, Nitya, Alam, Tanweer, Goyal, S.K., Fatma, Sana, Pathania, Sheetaal and Niranjan, Keshavan (2018) Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge. Journal of Food Science, 83 (12). pp. 3076-3084. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.14371

Sharma, Nitya, Goyal, S. K., Alam, Tanweer, Fatma, Sana and Niranjan, Keshavan (2018) Effect of germination on the functional and moisture sorption properties of high pressure processed foxtail millet grain flour. Food and Bioprocess Technology, 11 (1). pp. 209-222. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-017-2007-z

Sharma, Nitya, Goyal, S. K., Alam, Tanweer, Fatma, Sana, Chaoruangrit, Araya and Niranjan, Keshavan (2018) Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains. Journal of Cereal Science, 83. pp. 162-170. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2018.08.013

Si, Jin-Beom, Jang, Eun-Ju, Charalampopoulos, Dimitris and Wee, Young-Jung (2018) Purification and characterization of microbial protease produced extracellularly from Bacillus subtilis FBL-1. Biotechnology and Bioprocess Engineering, 23 (2). pp. 176-182. ISSN 1226-8372 doi: https://doi.org/10.1007/s12257-017-0495-3

Stewart, Ashleigh, Grandison, Alistair, Fagan, Colette, Ryan, Angela, Festring, Daniel and Parker, Jane K. (2018) Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate. Journal of Dairy Science, 101 (10). pp. 8822-8836. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2018-14414

Tzirita, Markella, Papanikolaou, Seraphim, Chatzifragkou, Afroditi and Quilty, Brid (2018) Waste fat biodegradation and biomodification by Yarrowia lipolytica and a bacterial consortium composed of Bacillus spp. and Pseudomonas putida. Engineering in Life Sciences, 18 (12). pp. 932-942. ISSN 1618-2863 doi: https://doi.org/10.1002/elsc.201800067

Val-Laillet, David, Elmore, J. Stephen, Baines, David, Naylor, Peter and Naylor, Robert (2018) Long-term exposure to sensory feed additives during the gestational and postnatal periods impacts sows’ colostrum and milk sensory profiles, piglets’ growth and feed intake. Journal of Animal Science, 96 (8). pp. 3233-3248. ISSN 0021-8812 doi: https://doi.org/10.1093/jas/sky171

de Andrade Lima, Micael, Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2018) Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids, 133. pp. 94-102. ISSN 0896-8446 doi: https://doi.org/10.1016/j.supflu.2017.09.028

de Andrade Lima, Micael, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 (2018) Purification of supercritical-fluid carotenoid-rich extracts by hydrophobic interaction chromatography. Separation and Purification Technology, 203. pp. 1-10. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2018.04.018

2017

Al-Busaidi, Moza A., Jukes, David J. and Bose, S. (2017) Hazard analysis and critical control point (HACCP) in seafood processing: an analysis of its application and use in regulation in the Sultanate of Oman. Food Control, 73. pp. 900-915. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2016.09.042

Ayyappa, K. A, Shatwan, I., Bodhini, D., Bramwell, L. R., Ramya, K., Sudha, V., Anjana, R. M., Lovegrove, J. A., Mohan, V., Radha, K. and Vimaleswaran, K. S. (2017) High fat diet modifies the association of lipoprotein lipase gene polymorphism with high density lipoprotein cholesterol in an Asian Indian population. Nutrition Journal, 14 (1). 8. ISSN 1475-2891 doi: https://doi.org/10.1186/s12986-016-0155-1

Bepeyeva, Aigerim, de Barros, Joao M. S., Albadran, Hanady, Kakimov, Aitbek K., Kakimova, Zhainagul Kh., Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy (2017) Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery. Journal of Food Science, 82 (12). pp. 2954-2959. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.13974

Bull, Stephanie P., Hong, Yuchun, Khutoryanskiy, Vitaliy V., Parker, Jane K., Faka, Marianthi and Methven, Lisa (2017) Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference, 56. pp. 233-240. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.008 (Part B)

Cook, Sarah L. , Bull, Stephanie P., Methven, Lisa, Parker, Jane K. and Khutoryanskiy, Vitaliy V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.05.043

De Andrade, Cristiano José, De Andrade, Lidiane Maria, Rocco, Silvana Aparecida, Sforça, Mauricio Luis, Pastore, Gláucia Maria and Jauregi, Paula (2017) A novel approach for the production and purification of mannosylerythritol lipids (MEL) by Pseudozyma tsukubaensis using cassava wastewater as substrate. Separation and Purification Technology, 180. pp. 157-167. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2017.02.045

Di, Rong, Vakkalanka, Malathi S., Onumpai, Chatchaya, Chau, Hoa K., White, Andre, Rastall, Robert A., Yam, Kit and Hotchkiss, Arland T. (2017) Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells. Food Chemistry, 227. pp. 245-254. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.100

Hunter, P. J., Atkinson, L. D., Vickers, L., Lignou, Stella, Oruna-Concha, Maria, Pink, D., Hand, P., Barker, G., Wagstaff, Carol and Monaghan, J. M. (2017) Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life. Euphytica, 213 (8). 180. ISSN 0014-2336 doi: https://doi.org/10.1007/s10681-017-1964-7

Israr, Beenish, Frazier, Richard A. and Gordon, Michael H. (2017) Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chemistry, 214. pp. 208-212. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.07.044

Junqueira-Goncalves, Maria Paula, Salinas, Gonzalo E., Bruna, Julio E. and Niranjan, Keshavan (2017) An assessment of lactobiopolymer-Montmorillonite (MMT) composites for dip coating applications on fresh strawberries. Journal of the Science of Food and Agriculture, 97 (6). pp. 1846-1853. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.7985

Kosik, Ondrej, Powers, Stephen J, Chatzifragkou, Afroditi, Prabhakumari, Parvathy Chandran, Charalampopoulos, Dimitris, Hess, Linde, Brosnan, James, Shewry, Peter R. and Lovegrove, Alison (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109

La Fata, Giorgio, Rastall, Robert A., Lacroix, Christophe, Harmsen, Hermie, Mohajeri, M., Weber, Peter and Steinert, Robert (2017) Recent development of prebiotic research — statement from an expert workshop. Nutrients, 9 (12). 1376. ISSN 2072-6643 doi: https://doi.org/10.3390/nu9121376

Latulippe, Marie E., Meheust, Agnès, Augustin, Livia, Benton, David, Berčík, Přemysl, Birkett, Anne, Eldridge, Alison L., Faintuch, Joel, Hoffmann, Christian, Miller Jones, Julie, Kendall, Cyril, Lajolo, Franco, Perdigon, Gabriela, Antonio Prieto, Pedro, Rastall, Robert A., Sievenpiper, John L., Slavin, Joanne and Wenzel de Menezes, Elizabete (2017) ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health. Food & Nutrition Research, 57 (1). 19214. ISSN 1654-661X doi: https://doi.org/10.3402/fnr.v57i0.19214

Lu, Fei, Kuhnle, Gunter K. and Cheng, Qiaofen (2017) Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73 (B). pp. 306-315. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2016.08.021

Lu, Fei, Kuhnle, Gunter K. and Cheng, Qiaofen (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2017.05.043

Ma, Fanyi, Zhang, Yun, Liu, Nanhua, Zhang, Jie, Tan, Gaixiu, Kannan, Balan, Liu, Xiuhua and Bell, Alan E. (2017) Rheological properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 227. pp. 64-72. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.072

Ma, Fanyi, Zhang, Yun, Wen, Yurong, Yao, Yanna, Zhu, Jinhua, Liu, Xiuhua, Bell, Alan and Tikkanen-Kaukanen, Carina (2017) Emulsification properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 221. pp. 919-925. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.073

Ma, Fanyi, Zhang, Yun, Yao, Yanna, Wen, Yurong, Hu, Weiping, Zhang, Jie, Liu, Xiuhua, Bell, Alan E. and Tikkanen-Kaukanen, Carina (2017) Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb. Food Chemistry, 228. pp. 315-322. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.01.151

Maina, Sofia, Kachrimanidou, Vasiliki and Koutinas, Apostolis (2017) A roadmap towards a circular and sustainable bioeconomy through waste valorization. Current Opinion in Green and Sustainable Chemistry, 8. pp. 18-23. ISSN 2452-2236 doi: https://doi.org/10.1016/j.cogsc.2017.07.007

Mat Yusoff, Masni Binti, Gordon, Michael H., Ezeh, Onyinye and Niranjan, Keshavan (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564 doi: https://doi.org/10.1016/j.ifset.2016.11.014

Moreno-Montoro, Miriam, Olalla-Herrera, Manuel, Rufián-Henares, José Ángel, Martínez, Rafael Giménez, Miralles, Beatriz, Bergillos, Triana, Navarro-Alarcón, Miguel and Jauregi, Paula (2017) Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components. Food & Function, 8 (8). pp. 2783-2791. ISSN 2042-650X doi: https://doi.org/10.1039/c7fo00666g

Muttucumaru, Nira, Powers, Stephen J., Elmore, J. Stephen, Dodson, Andrew, Briddon, Adrian, Mottram, Donald S. and Halford, Nigel G. (2017) Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry, 220. pp. 76-86. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.09.199

Niranjan, Keshavan (2017) Re-engineering food engineering. The Chemical Engineer, 909. pp. 30-33. ISSN 0302-0797

Papa Spada, Fernanda, Masson Zerbeto, Lais, Cabreira Ragazi, Gabriel, Roel Gutierrez, Erika, Coelho Souza, Miriam, Parker, Jane K. and Canniatti-Brazaca, Solange (2017) Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1196-1208. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04836

Parker, Jane K. (2017) Meat. In: Buettner, A. (ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306

Pastrana, L. and Jauregi, Paula (2017) Basic biochemistry. In: Pandey , Ashok and Teixeira , José (eds.) Current Developments in Biotechnology and Bioengineering: Foundations of Biotechnology and Bioengineering. Elsevier, Amsterdam , pp. 33-58. ISBN 9780444636683 doi: https://doi.org/10.1016/B978-0-444-63668-3.00002-0

Powers, Stephen J., Mottram, Donald S., Curtis, Andrew and Halford, Nigel G. (2017) Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food Additives & Contaminants: Part A, 34 (12). pp. 2085-2100. ISSN 1944-0049 doi: https://doi.org/10.1080/19440049.2017.1379101

Sanders, Michael R, Clifton, Luke A, Frazier, Richard A. and Green, Rebecca J. (2017) Tryptophan to arginine substitution in puroindoline b alters binding to model eukaryotic membranes. Langmuir, 33 (19). pp. 4847-4853. ISSN 0743-7463 doi: https://doi.org/10.1021/acs.langmuir.6b03030

Shen, Yuchi, Kennedy, Orla B. and Methven, Lisa (2017) The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Quality and Preference, 55. pp. 79-90. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.08.010

Stewart, Ashleigh, Grandison, Alistair S., Ryan, Angela, Festring, Daniel, Methven, Lisa and Parker, Jane K. (2017) The impact of the skim milk powder manufacturing process on the flavor of model white chocolate. Journal of Agricultural and Food Chemistry, 65 (6). pp. 1186-1195. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.6b04489

Tchakouteu, Sidoine S., Kopsahelis, Nikolaos, Chatzifragkou, Afroditi, Kalantzi, Ouranina, Stoforos, Nikolaos G., Koutinas, Apostolis A., Aggelis, George and Papanikolaou, Seraphim (2017) Rhodosporidium toruloides cultivated in NaCl-enriched glucose-based media: adaptation dynamics and lipid production. Engineering in Life Sciences, 17 (3). pp. 237-248. ISSN 1618-2863 doi: https://doi.org/10.1002/elsc.201500125

Uzunlu, Sinan and Niranjan, Keshavan (2017) Laboratory antimicrobial activity of cinnamaldehyde and pomegranate-based polycaprolactone films. Journal of Applied Polymer Science, 134 (39). 45347. ISSN 0021-8995 doi: https://doi.org/10.1002/app.45347

Wei, Xuan, Handoko, Dody D., Pather, Leela, Methven, Lisa and Elmore, J. Stephen (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2017.04.005

Zainal Abidin, Munira, Junqueira-Gonçalves, Maria Paula, Khutoryanskiy, Vitaliy and Niranjan, Keshavan (2017) Intensifying chitin hydrolysis by adjunct treatments – an overview. Journal of Chemical Technology and Biotechnology, 92 (11). pp. 2787-2798. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.5208

2016

Al-Busaidi, Moza A., Jukes, David J. and Bose, Shekar (2016) Seafood safety and quality: an analysis of the supply chain in the Sultanate of Oman. Food Control, 59. pp. 651-662. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2015.06.023

Al-Tamimi, Mohammad A., Rastall, Bob and Abu-Reidah, Ibrahim M. (2016) Chemical composition, cytotoxic, apoptotic and antioxidant activities of main commercial essential oils in Palestine: a comparative study. Medicines, 3 (4). 27. ISSN 2305-6320 doi: https://doi.org/10.3390/medicines3040027

Baines, David, Griffiths, Huw and Parker, Jane (2016) Smoking out carcinogens. Food Science and Technology, 30 (2). pp. 36-39.

Balagiannis, Dimitris P., Parker, Jane K., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Mottram, D. S. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, Michael, Peterson, Devin and Schieberle, Peter (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237. ACS, pp. 67-79. ISBN 9780841231856 doi: https://doi.org/10.1021/bk-2016-1237.ch006

Chadwick, Martin, Gawthrop, Frances, Michelmore, Richard W., Wagstaff, Carol and Methven, Lisa (2016) Perception of bitterness, sweetness and liking of different genotypes of lettuce. Food Chemistry, 197. pp. 66-74. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.10.105

Chatzifragkou, Afroditi, Prabhakumari, Parvathy Chandran and Charalampopoulos, Dimitrios (2016) Upgrading food processing side streams. In: Williams, Peter A. and Phillips, Glyn (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 135-147. ISBN 9781782623274 doi: https://doi.org/10.1039/9781782623830-00135

Chatzifragkou, Afroditi, Prabhakumari, Parvathy C., Kosik, Ondrej, Lovegrove, Alison, Shewry, Peter R. and Charalampopoulos, Dimitris (2016) Extractability and characteristics of proteins deriving from wheat DDGS. Food Chemistry, 198. pp. 12-19. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.11.036

De Andrade, Cristiano J., Barros, Francisco F. C., De Andrade, Lidiane M., Roco, Silvana A., Sforca, Mauricio L., Pastore, Glaucia M. and Jauregi, Paula (2016) Ultrafiltration based purification strategies for surfactin produced by bacillus subtilis lb5a using cassava wastewater as substrate. Journal of Chemical Technology and Biotechnology, 91 (12). pp. 3018-3027. ISSN 1097-4660 doi: https://doi.org/10.1002/jctb.4928

Díez-Municio, Marina, Kolida, Sofia, Herrero, Miguel, Rastall, Robert A. and Moreno, F. Javier (2016) In vitro faecal fermentation of novel oligosaccharides enzymatically synthesized using microbial transglycosidases acting on sucrose. Journal of Functional Foods, 20. pp. 532-544. ISSN 1756-4646 doi: https://doi.org/10.1016/j.jff.2015.11.032

Elmore, J. Stephen, Snowden, Samuel, Briddon, Adrian, Halford, Nigel G. and Mottram, D. S. (2016) Relationship between alkylpyrazine and acrylamide formation in potato chips. In: Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, 1237. ACS, pp. 133-144. ISBN 9780841231856 doi: https://doi.org/10.1021/bk-2016-1237.ch010

Ezeh, Onyinye, Niranjan, Keshavan and Gordon, Michael H. (2016) Effect of enzyme pre-treatments on bioactive compounds in extracted Tiger Nut oil and sugars in residual meals. Journal of the American Oil Chemists Society, 93 (11). pp. 1541-1549. ISSN 0003-021X doi: https://doi.org/10.1007/s11746-016-2883-9

Finten, G., Agüero, M.V., Jagus, R.J. and Niranjan, K. (2016) High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.). LWT-Food Science and Technology, 73. pp. 74-79. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2016.05.043

Giallourou, Natasa, Oruna-Concha, Maria J. and Harbourne, Niamh (2016) Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chemistry, 212. pp. 411-419. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.05.190

Hongkulsup, Choosit, Khutoryanskiy, Vitaliy and Niranjan, Keshavan (2016) Enzyme assisted extraction of chitin from shrimp shells (Litopenaeus vannamei). Journal of Chemical Technology and Biotechnology, 91 (5). pp. 1250-1256. ISSN 0268-2575 doi: https://doi.org/10.1002/jctb.4714

Jauregi, Paula, Olatujoye, Jumoke B., Cabezudo, Ignacio, Frazier, Richard A. and Gordon, Michael H. (2016) Astringency reduction in red wine by whey proteins. Food Chemistry, 199. pp. 547-555. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.12.052

Junqueira-Gonçalves, Maria Paula, Alarcon, Érica and Niranjan, Keshavan (2016) The efficacy of potassium sorbate-coated packaging to control postharvest gray mold in raspberries, blackberries, and blueberries. Postharvest Biology and Technology, 111. pp. 205-208. ISSN 0925-5214 doi: https://doi.org/10.1016/j.postharvbio.2015.09.014

Likotrafiti, E., Tuohy, Kieran Michael, Gibson, Glenn R. and Rastall, R. A. (2016) Antimicrobial activity of selected synbiotics targeted for the elderly against pathogenic Escherichia coli strains. International Journal of Food Sciences and Nutrition, 67 (2). pp. 83-91. ISSN 1465-3478 doi: https://doi.org/10.3109/09637486.2015.1134444

Methven, Lisa, Jiménez-Pranteda, Maria L. and Lawlor, J. Ben (2016) Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future. Food Quality and Preference, 48 (Part B). pp. 333-344. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2015.07.001

Methven, L., Xiao, C., Cai, M. and Prescott, J. (2016) Rejection thresholds (RjT) of sweet likers and dislikers. Food Quality and Preference, 52. pp. 74-80. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.012

Moniz, Patrícia, Ho, Ai Ling, Duarte, Luís C., Kolida, Sofia, Rastall, Robert A., Pereira, Helena and Carvalheiro, Florbela (2016) Assessment of the bifidogenic effect of substituted xylo-oligosaccharides obtained from corn straw. Carbohydrate Polymers, 136. pp. 466-473. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2015.09.046

Moret-Tatay, A., Rodriguez Garcia, Julia, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J. (2016) Effect of gums in microstructure and rheological behaviour of thickened food matrices. In: Williams, Peter A. and Phillips, Glyn (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 291-294. ISBN 9781782623274 doi: https://doi.org/10.1039/9781782623830-00291

Niranjan, Keshavan (2016) A possible reconceptualization of food engineering discipline. Food and Bioproducts Processing, 99. pp. 78-89. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2016.04.003

Omar, Adel, Harbourne, Niamh and Oruna-Concha, Maria (2016) Quantification of major camel milk proteins by capillary electrophoresis. International Dairy, 58. pp. 31-35. ISSN 1879-0143 doi: https://doi.org/10.1016/j.idairyj.2016.01.015

Postles, J., Curtis, T. Y., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. (2016) Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine metabolism. Frontiers in Plant Science, 7. 917. ISSN 1664-462X doi: https://doi.org/10.3389/fpls.2016.00917

Ramos, Philippe E., Cerqueira, Miguel A., Cook, Michael T., Bourbon, Ana I., Khutoryanskiy, Vitaliy V., Charalampopoulos, Dimitris, Teixeira, José A. and Vicente, António A. (2016) Development of an immobilization system for in situ micronutrients release. Food Research International, 90. pp. 121-132. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2016.10.050

Sanders, Michael R., Clifton, Luke A., Frazier, Richard A. and Green, Rebecca J. (2016) The role of lipid composition on the interaction between a tryptophan-rich protein and model bacterial membranes. Langmuir, 32 (8). pp. 2050-2057. ISSN 0743-7463 doi: https://doi.org/10.1021/acs.langmuir.5b04628

Santos-Ebinuma, Valeria Carvalho, Teixeira, Maria Francisca Simas, Pessoa, Adalberto and Jauregi, Paula (2016) Separation of natural colorants from the fermented broth of filamentous fungi using colloidal gas aphrons. Separation and Purification Technology, 163. pp. 100-108. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2016.02.037

Shen, Yuchi, Kennedy, Orla B. and Methven, Lisa (2016) Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Quality and Preference, 50. pp. 71-81. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.01.005

Tsakona, Sofia, Skiadaresis, Argyrios G., Kopsahelis, Nikolaos, Chatzifragkou, Afroditi, Papanikolaou, Seraphim, Kookos, Ioannis K. and Koutinas, Apostolis A. (2016) Valorisation of side streams from wheat milling and confectionery industries for consolidated production and extraction of microbial lipids. Food Chemistry, 198. pp. 85-92. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.11.031

Xu, Fei, Oruna-Concha, Maria-Jose and Elmore, J. Stephen (2016) The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry, 210. pp. 163-171. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.04.105

Zhou, Xirui, Shen, Yuchi, Parker, Jane K., Kennedy, Orla B. and Methven, Lisa (2016) Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model. Chemosensory Perception. ISSN 1936-5810 doi: https://doi.org/10.1007/s12078-016-9211-5

de Barros, João M.S., Costabile, Adele, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402, Khutoryanskiy, Vitaliy V. and Edwards, Alexander D. (2016) Evaluating and optimizing oral formulations of live bacterial vaccines using a gastro-small intestine model. European Journal of Pharmaceutics and Biopharmaceutics, 102. pp. 115-122. ISSN 0939-6411 doi: https://doi.org/10.1016/j.ejpb.2016.03.010

2015

Al-Busaidi, Moza A. and Jukes, David J. (2015) Assessment of the food control systems in the Sultanate of Oman. Food Control, 51. pp. 55-69. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2014.10.039

Al-Khusaibi, Mohammed, Tarmizi, Azmil Haizam Ahmad and Niranjan, Keshavan (2015) On the possibility of non-fat frying using molten glucose. Journal of Food Science, 80 (1). E66-E72. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12713

Albadran, Hanady A., Chatzifragkou, Afroditi, Khutoryanskiy, Vitaliy I. and Charalampopoulos, Dimitris (2015) Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions. Food Research International, 74. pp. 208-216. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.05.016

Bernat, Neus, Chafer, Maite, Rodríguez García, Julia, Chiralt, Amparo and Gonzalez-Martinez, Consuelo (2015) Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology, 62 (1). pp. 488-496. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.10.045

Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Charalampopoulos, Dimitris, Nualkaekul, S. and Radecka, I. (2015) Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid. International Journal of Food Microbiology, 196. pp. 24-31. ISSN 0168-1605 doi: https://doi.org/10.1016/j.ijfoodmicro.2014.11.031

Bland, J. H., Bailey, Alison P., Grandison, Alistair S. and Fagan, Colette C. (2015) Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting. Journal of Dairy Science, 98 (3). pp. 1661-1665. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8723

Bland, J. H., Grandison, A. S. and Fagan, C. C. (2015) Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality. Journal of Dairy Science, 98 (1). pp. 1-8. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2014-8433

Bland, Julie H., Grandison, Alistair S. and Fagan, Colette C. (2015) Evaluation of milk compositional variables on coagulation properties using partial least squares. Journal of Dairy Research, 82 (1). pp. 8-14. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029914000508

Bland, Julie Heather, Grandison, Alistair Steven and Fagan, Colette Catherine (2015) The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties. International Journal of Dairy Technology, 68 (3). pp. 454-457. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12222

Chatzifragkou, Afroditi, Kosik, Ondrej, Prabhakumari, Parvathy C., Lovegrove, Alison, Frazier, Richard, Shewry, Peter R. and Charalampopoulos, Dimitris (2015) Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochemistry, 50 (12). pp. 2194-2207. ISSN 0032-9592 doi: https://doi.org/10.1016/j.procbio.2015.09.005

Chen, Biye, Grandison, Alistair S. and Lewis, Michael J. (2015) Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation. Food Chemistry, 181. pp. 227-234. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.072

Chen, Biye, Lewis, Michael and Grandison, Alistair (2015) Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK. International Journal of Dairy Technology, 68 (1). pp. 30-37. ISSN 1364-727X doi: https://doi.org/10.1111/1471-0307.12181

Costabile, Adele, Walton, Gemma ORCID logoORCID: https://orcid.org/0000-0001-5426-5635, Tzortzis, George, Vulevic, Jelena, Charalampopoulos, Dimitris ORCID logoORCID: https://orcid.org/0000-0003-1269-8402 and Gibson, Glenn (2015) Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome. Gut Microbes, 6 (5). pp. 300-309. ISSN 1949-0984 doi: https://doi.org/10.1080/19490976.2015.1064577

Dermiki, Maria, Prescott, John, Sargent, Laura J., Willway, Joanna, Gosney, Margot A. and Methven, Lisa (2015) Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite, 90. pp. 108-113. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2015.03.002

Elmore, J. Stephen, Parker, Jane K., Balagiannis, Dimitris P., Higley, Jeremy, Henson, Tony, Smith, Gordon and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216.

Elmore, Stephen, Briddon, Adrian, Dodson, Andrew, Muttucumaru, Nira, Halford, Nigel and Mottram, Donald (2015) Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. Food Chemistry, 182. pp. 1-8. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.103

Ezeh, Onyinye, Gordon, Mike and Niranjan, Keshavan (2015) Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: moisture content, particle size, high pressure and enzymatic pre-treatment effects. Food Chemistry, 194. pp. 354-361. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.07.151

Gallego, Maria, Gordon, Mike, Segovia, Francisco and Almajano, María (2015) Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties. Molecules, 20 (8). pp. 13913-13926. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules200813913

Grauwet, T., Kebede, B. T., Delgado, Rosa, Lemmens, L., Manzoni, Filipa, Vervoort, L., Hendrickx, M., Elmore, J. Stephen and Van Loey, A. (2015) Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research and Technology, 240 (1). pp. 183-198. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-014-2319-4

Jimenez-Junca, Carlos, Sher, Alexander, Gumy, Jean-Claude and Niranjan, Keshavan (2015) Production of milk foams by steam injection: the effects of steam pressure and nozzle design. Journal of Food Engineering, 166. pp. 247-254. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2015.05.035

Kourkoutas, Yiannis, Karatzas, Kimon A. G., Valdramidis, Vasilis P. and Chorianopoulos, Nikos (2015) Bioactive natural products: facts, applications, and challenges. BioMed research international, 2015. 684109. ISSN 2314-6133 doi: https://doi.org/10.1155/2015/684109

Lertwanawatana, Proyphon, Frazier, Richard and Niranjan, Keshavan (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry, 181. pp. 85-93. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.005

Lignou, Stella and Parker, Jane K. (2015) Flavor production. In: Varzakas, Theodoros and Tzia, Constantina (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 615-643. ISBN 9781498721776 doi: https://doi.org/10.1201/b19398-20

Ma, Fanyi, Bell, Alan E. and Davis, Fred J. (2015) Effect of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic. Food Chemistry, 184. pp. 114-121. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.03.075

Markey, Oonagh, Lovegrove, Julie A. and Methven, Lisa (2015) Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International, 72. pp. 133-139. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.03.012

Mills, Charlotte E., Touzonis, Xenofon, Oruna-Concha, Maria-Jose, Mottram, Don S., Gibson, Glenn R. and Spencer, Jeremy P. E. (2015) In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth. British Journal of Nutrition, 113 (8). pp. 1220-1227. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114514003948

Moret-Tatay, Amparo, Rodriguez Garcia, Julia, Marti-Bonmati, Ezequiel, Hernando, Isabel and Hernandez, María Jesús (2015) Commercial thickeners used by patients with dysphagia: rheological and structural behaviour in different food matrices. Food Hydrocolloids, 51. pp. 318-326. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2015.05.019

Musaro, Antonio, Collins-Hooper, Henry, Sartori, Roberta, Giallourou, Natasa, Matsakas, Antonios, Mitchell, Robert, Mararenkova, Helen, Flasskamp, Hannah, Macharia, Raymond, Ray, Steve, Swann, Jonathan R., Sandri, Marco and Patel, Ketan (2015) Symmorphosis through dietary regulation: a combinatorial role for proteolysis, autophagy and protein synthesis in normalising muscle metabolism and function of hypertrophic mice after acute starvation. PLoS ONE, 10 (3). e0120524. ISSN 1932-6203 doi: https://doi.org/10.1371/journal.pone.0120524

Muttucumaru, Nira, Powers, Stephen J., Elmore, J. Stephen, Mottram, Donald S. and Halford, Nigel G. (2015) Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry, 63 (9). pp. 2566-2575. ISSN 0021-8561 doi: https://doi.org/10.1021/jf506031w

Noguerol, Raquel, Balagiannis, Dimitris, Oruna-Concha, Maria-Jose and Parker, Jane K. (2015) Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system. In: Flavour Science. Context Products, pp. 201-206.

Okunade, O. A., Ghawi, S. K., Methven, Lisa and Niranjan, Keshavan (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.04.054

Olivares, Alicia, Dubreuil, Charlotte, Skelton, Sue and Parker, Jane (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240.

Oruna-Concha, Maria, Mottram, Donald and Blumenthal, Heston (2015) Taste components of Sherry wines. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 127-130.

Parker, Jane K. (2015) Thermal generation of aroma. In: Parker, Jane K., Elmore, J. Stephen and Methven, Lisa (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 151-181. doi: https://doi.org/10.1016/B978-1-78242-103-0.00008-4

Parker, Jane K., Elmore, J. Stephen and Methven, Lisa, eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

Parker, Jane K. (2015) Introduction to aroma compounds in foods. In: Parker, Jane K, Elmore, J. Stephen and Methven, Lisa (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi: https://doi.org/10.1016/B978-1-78242-103-0.00001-1

Pa’ee, Khairul Faizal, Gibson, Trevor, Marakilova, Barbora and Jauregi, Paula (2015) Production of acid whey hydrolysates applying an integrative process: effect of calcium on process performance. Process Biochemistry, 50 (2). pp. 302-310. ISSN 1359-5113 doi: https://doi.org/10.1016/j.procbio.2014.11.011

Pistokoulou, Paschalina, Balagiannis, Dimitris P. and Parker, Jane K. (2015) Aroma profile of pasteurised milk samples subjected to mild heat treatment. In: Flavour Science. Context Products, pp. 519-522.

Rastall, R. A. and Gibson, Glenn R. (2015) Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health. Current Opinion in Biotechnology, 32. pp. 42-46. ISSN 0958-1669 doi: https://doi.org/10.1016/j.copbio.2014.11.002

Sansone, Roberto, Rodriguez-Mateos, Ana, Heuel, Jan, Falk, David, Schuler, Dominik, Wagstaff, Rabea, Kuhnle, Gunter G. C., Spencer, Jeremy P. E., Schroeter, Hagen, Merx, Marc W., Kelm, Malte and Heiss, Christian (2015) Cocoa flavanol intake improves endothelial function and Framingham Risk Score in healthy men and women: a randomised, controlled, double-masked trial: the Flaviola Health Study. British Journal of Nutrition, 114 (8). pp. 1246-1255. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114515002822

Sidira, Marianthi, Kourkoutas, Yiannis, Kanellaki, Maria and Charalampopoulos, Dimitris (2015) In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Research International, 76 (3). pp. 532-539. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2015.07.036

Smith, Sarah, Cook, Mickael, Parker, Jane K., Methven, Lisa and Khutoryanskiy, Vitaliy (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

Spigno, G., Amendola, D., Dahmoune, F. and Jauregi, Paula (2015) Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts. Food and Bioproducts Processing, 94. pp. 434-442. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2014.06.002

Stewart, Ashleigh, Grandison, Alistair S., Ryan, Angela and Parker, Jane K. (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. In: Flavour Science. Context Products, pp. 243-246.

Teruel, M. d. R., Gordon, Mike, Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, Keshavan (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12753

Tsikritzi, Roussa, Wang, Jianqiu, Collins, Vanessa J., Allen, Victoria J., Mavrommatis, Yiannis, Moynihan, Paula J., Gosney, Margot A., Kennedy, Orla B. and Methven, Lisa (2015) The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults. Journal of Food Science, 80 (5). S1100-S1110. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12850

Tzia, Constantina, Giannou, Virginia, Lignou, Stella and Lebesi, Dimitra (2015) Sensory evaluation of foods. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 41-71. ISBN 9781498721776

Xu, Fei, Khalid, Pshko, Oruna-Concha, Maria and Elmore, Stephen (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.

de Barros, João M.S., Lechner, Tabea, Charalampopoulos, Dimitrios, Khutoryanskiy, Vitaliy V. and Edwards, Alexander D. (2015) Enteric coated spheres produced by extrusion/spheronization provide effective gastric protection and efficient release of live therapeutic bacteria. International Journal of Pharmaceutics, 493 (1-2). pp. 483-494. ISSN 0378-5173 doi: https://doi.org/10.1016/j.ijpharm.2015.06.051

2014

Puresmoke Ltd (2014) Smoked Food, method for smoking food and apparatus therefor. WO2015007742 A1. doi: WO2015007742 A1

Bernat, N., Chafer, M., Gonzalez-Martinez, C., Rodríguez García, Julia and Chiralt, A. (2014) Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International, 21 (2). pp. 145-157. ISSN 1532-1738 doi: https://doi.org/10.1177/1082013213518936

Chatzifragkou, Afroditi, Papanikolaou, Seraphim, Kopsahelis, Nikolaos, Kachrimanidou, Vasiliki, Dorado, Maria Pilar and Koutinas, Apostolis A. (2014) Biorefinery development through utilization of biodiesel industry by-products as sole fermentation feedstock for 1,3-propanediol production. Bioresource Technology, 159. pp. 167-175. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2014.02.021

Chen, Biye, Lewis, Michael and Grandison, Alistair (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry, 158. pp. 216-223. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2014.02.118

Cook, Michael, Tzortzis, George, Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy (2014) Microencapsulation of a synbiotic into PLGA/alginate multiparticulate gels. International Journal of Pharmaceutics, 466 (1-2). pp. 400-408. ISSN 0378-5173 doi: https://doi.org/10.1016/j.ijpharm.2014.03.034

Cook, M. T., Charalampopoulos, D. and Khutoryanskiy, V. V. (2014) Microencapsulation of probiotic bacteria into alginate hydrogels. In: Connon, Che J. and Hamley, Ian W. (eds.) Hydrogels in Cell-Based Therapies. RSC soft matter series. Royal Society of Chemistry, Cambridge, pp. 95-111. ISBN 9781782621263

Ghawi, Sameer Khalil, Rowland, Ian and Methven, Lisa (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81. pp. 20-29. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2014.05.029

Ghawi, Sameer Khalil, Shen, Yuchi, Niranjan, Keshavan and Methven, Lisa (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12556

Ho, Ai Ling, Carvalheiro, Florbela, Duarte, Luís C., Roseiro, Luísa B., Charalampopoulos, Dimitris and Rastall, Robert A. (2014) Production and purification of xylooligosaccharides from oil palm empty fruit bunch fibre by a non-isothermal process. Bioresource Technology, 152. pp. 526-529. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2013.10.114

Koutinas, Apostolis A., Chatzifragkou, Afroditi, Kopsahelis, Nikolaos, Papanikolaou, Seraphim and Kookos, Ioannis K. (2014) Design and techno-economic evaluation of microbial oil production as a renewable resource for biodiesel and oleochemical production. Fuel, 116. pp. 566-577. ISSN 0016-2361 doi: https://doi.org/10.1016/j.fuel.2013.08.045

Lignou, Stella, Parker, Jane K., Baxter, Charles and Mottram, Donald S. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.10.045

Mat Yusoff, Masni, Gordon, Mike and Niranjan, Keshavan (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.09.003

Muttucumaru, N., Powers, S. J., Elmore, J. S., Briddon, A., Mottram, D. S. and Halford, N. G. (2014) Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Annals of Applied Biology, 164 (2). pp. 286-300. ISSN 0003-4746 doi: https://doi.org/10.1111/aab.12101

Oliveira, Diana L., Wilbey, Rodney A., Grandison, Alistair S. and Roseiro, Luisa B. (2014) Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. Food and Bioprocess Technology, 7 (3). pp. 915-920. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-013-1153-1

Osman, Ali, Symeou, Simoni, Trisse, Véronique, Watson, Kim A, Tzortzis, George and Charalampopoulos, Dimitris (2014) Synthesis of prebiotic galactooligosaccharides from lactose using bifidobacterial β-galactosidase (BbgIV) immobilised on DEAE-Cellulose, Q-Sepharose and amino-ethyl agarose. Biochemical Engineering Journal, 82. pp. 188-199. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2013.11.020

Parker, Jane K., Bishara, Sandra, Baines, David A. and Mottram, D. S. (2014) Comparison of ribose and ascorbic acid in model process reactions containing cysteine. In: Flavour Science. Elsevier, pp. 211-214.

Prasanna, P. H. P., Grandison, Alistair S. and Charalampopoulos, Dimitris (2014) Bifidobacteria in milk products: an overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Research International, 55. pp. 247-262. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2013.11.013

Rodríguez García, Julia, Sahi, Sarabjit S. and Hernando, Isabel (2014) Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Science and Technology, 58 (1). pp. 173-182. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.02.012

Rodríguez García, Julia, Sahi, Sarabjit S. and Hernando, Isabel (2014) Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59 (6). pp. 287-292. ISSN 0146-6283 doi: https://doi.org/10.1094/CFW-59-6-0287

Rodríguez-García, Julia, Salvador, Ana and Hernando, Isabel (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food Bioprocess Technology, 7 (4). pp. 964-974. ISSN 1935-5149 doi: https://doi.org/10.1007/s11947-013-1066-z

Sarbini, S. R., Deaville, Eddie R., Gibson, Glenn R. and Rastall, R. A. (2014) Potential of novel dextran oligosaccharides as prebiotics for obesity management through in vitro experimentation. British Journal of Nutrition, 112 (8). pp. 1303-1314. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114514002177

Tchakouteu, S. S., Chatzifragkou, A., Kalantzi, O., Koutinas, A. A., Aggelis, G. and Papanikolaou, S. (2014) Oleaginous yeast Cryptococcus curvatus exhibits interplay between biosynthesis of intracellular sugars and lipids. European Journal of Lipid Science and Technology, 117 (5). pp. 657-672. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201400347

Terlicka, Klaudyna M. and Jukes, David J. (2014) From harmonisation to better, smart and fit food law. European Food and Feed Law Review, 9 (5). pp. 302-313. ISSN 1862-2720

Tsakona, Sofia, Kopsahelis, Nikolaos, Chatzifragkou, Afroditi, Papanikolaou, Seraphim, Kookos, Ioannis K. and Koutinas, Apostolis A. (2014) Formulation of fermentation media from flour-rich waste streams for microbial lipid production by Lipomyces starkeyi. Journal of Biotechnology, 189. pp. 36-45. ISSN 0168-1656 doi: https://doi.org/10.1016/j.jbiotec.2014.08.011

Zhang, Yawei, Cheng, Qiaofen, Yao, Yao, Guo, Xiuyun, Wang, Rongrong and Peng, Zengqi (2014) A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238 (4). pp. 565-571. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-013-2136-1

de Barros, João M. S., Scherer, Timothy, Charalampopoulos, Dimitris, Khutoryanskiy, Vitaliy V. and Edwards, Alexander D. (2014) A laminated polymer film formulation for enteric delivery of live vaccine and probiotic bacteria. Journal of Pharmaceutical Sciences, 103 (7). pp. 2022-2032. ISSN 1520-6017 doi: https://doi.org/10.1002/jps.23997

2013

Ahmad Tarmizi, Azmil Haizam and Niranjan, Keshavan (2013) Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage. Food and Bioprocess Technology, 6 (2). pp. 489-497. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0685-5

Ahmad Tarmizi, Azmil Haizam, Niranjan, Keshavan and Gordon, Michael (2013) Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chemistry, 136 (2). pp. 902-908. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.08.001

Al-Habsi, Nasser, Davis, Fred and Niranjan, Keshavan (2013) Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements and their use to examine the setting propensity of honey. Journal of Food Science, 78 (6). E845-E852. ISSN 1750-3841 doi: https://doi.org/10.1111/1750-3841.12103

Allen, V. A., Methven, Lisa and Gosney, Margot (2013) Impact of serving method on the consumption of nutritional supplement drinks: randomised trial in older adults with cognitive impairment. Journal of Advanced Nursing, 70 (3). pp. 1323-1333. ISSN 1365-2648 doi: https://doi.org/10.1111/jan.12293

Allen, V. A., Methven, Lisa and Gosney, Margot (2013) Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomes. Clinical Nutrition, 32 (6). pp. 950-957. ISSN 0261-5614 doi: https://doi.org/10.1016/j.clnu.2013.03.015

Balagiannis, Dimitris, Cappe, Helene, Beckmann, Christoph and Parker, Jane (2013) From model systems to real foods: impact of the food matrix on flavor formation in glucose/free amino acid systems. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 354-358.

Balagiannis, Dimitris, Liu, Luyao and Parker, Jane (2013) Kinetic modelling of flavor formation in the Maillard reaction – implications of adding free amino acids to a meat based system. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie, pp. 345-349.

Barile, Daniela and Rastall, Robert A. (2013) Human milk and related oligosaccharides as prebiotics. Current Opinion in Biotechnology, 24 (2). pp. 214-219. ISSN 0958-1669 doi: https://doi.org/10.1016/j.copbio.2013.01.008

Bhat, Aditya R., Irorere, Victor U., Bartlett, Terry, Hill, David, Kedia, Gopal, Morris, Mark R, Charalampopoulos, Dimitris and Radecka, Iza (2013) Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria. AMB Express, 3 (1). p. 36. ISSN 2191-0855 doi: https://doi.org/10.1186/2191-0855-3-36

Chove, Lucy M, Issa-Zacharia, Abdulsudi, Grandison, Alistair S. and Lewis, Michael J. (2013) Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method. African Journal of Food Science, 7 (8). pp. 232-237. ISSN 1996-0794 doi: https://doi.org/10.5897/AJFS13.0987

Cook, Michael, Tzortzis, George T., Khutoryanskiy, Vitaliy V. and Charalampopoulos, Dimitris (2013) Layer-by-layer coating of alginate matrices with chitosan–alginate for the improved survival and targeted delivery of probiotic bacteria after oral administration. Journal of Materials Chemistry B, 1. pp. 52-60. doi: https://doi.org/10.1039/C2TB00126H

Cook, Michael T., Saratoon, Teedah, Tzortzis, George, Edwards, Alexander, Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy V. (2013) CLSM method for the dynamic observation of pH change within polymer matrices for oral delivery. Biomacromolecules, 14 (2). pp. 387-393. ISSN 1525-7797 doi: https://doi.org/10.1021/bm301569r

Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O., Mottram, D., Gosney, M., Blumenthal, H. and Methven, L. (2013) Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture, 93 (13). pp. 3312-3321. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.6177

Dermiki, Maria, Phanphensophon, Natalie, Mottram, Donald S. and Methven, Lisa (2013) Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry, 141 (1). pp. 77-83. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.03.018

Drummond, Elaine M., Harbourne, Niamh, Marete, Eunice, Jacquier, J.C., O'Riordan, Dolores and Gibney , Eileen (2013) Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark. Phytotherapy Research, 27 (4). pp. 588-594. ISSN 1099-1573 doi: https://doi.org/10.1002/ptr.4753

Frazier, Richard A. (2013) Delivering high-level food industry skills for future food security through Advanced Training Partnerships. Nutrition Bulletin, 38 (3). pp. 349-351. ISSN 1471-9827 doi: https://doi.org/10.1111/nbu.12047

Ghawi, Sameer Khalil, Methven, Lisa and Niranjan, Keshavan (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.10.119

Harbourne, Niamh, Marete, Eunice, Jacquier, Jean Christophe and O' Riordan, Dolores (2013) Conventional extraction techniques for phytochemicals. In: Tiwari, B.K., Brunton, Nigel P. and Brennan, Charles S. (eds.) Handbook of plant food phytochemicals: sources, stability and extraction. Wiley-Blackwell, Chichester, pp. 399-411. ISBN 9781444338102 doi: https://doi.org/10.1002/9781118464717.ch17

Harbourne, Niamh, Marete, Eunice, Jacquier, Jean Christophe and O'Riordan, Dolores (2013) Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages: a review. Food Research International, 50 (2). pp. 480-486. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2011.03.009

Hough, Guillermo, Methven, Lisa and Lawless, Harry T. (2013) Survival analysis statistics applied to threshold data obtained from the ascending forced-choice method of limits. Journal of Sensory Studies, 28 (5). pp. 414-421. ISSN 1745-459X doi: https://doi.org/10.1111/joss.12067

Hussain, I., Bell, Alan E. and Grandison, Alistair S. (2013) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure. Food and Bioprocess Technology, 6 (7). pp. 1729-1740. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0834-5

Hussain, I., Bell, Alan E. and Grandison, Alistair S. (2013) Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 2. Physicochemical properties, curd yield and quality, casein fractions & micelles size. Food and Bioprocess Technology, 6 (7). pp. 1741-1748. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0837-2

Israr, Beenish, Frazier, Richard A. and Gordon, Mike H. (2013) Effects of phytate and minerals on the bioavailability of oxalate from food. Food Chemistry, 141 (3). pp. 1690-1693. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.04.130

Jauregi, Paula, Coutte, F., Catiau, L., Lecouturier, D. and Jacques, P. (2013) Micelle size characterization of lipopeptides produced by B. subtilis and their recovery by the two-step ultrafiltration process. Separation and Purification Technology, 104. pp. 175-182. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2012.11.017

Jia, Chenhao and Jukes, David (2013) The national food safety control system of China: a systematic review. Food Control, 32 (1). pp. 236-245. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2012.11.042

Kachrimanidou, Vasiliki, Kopsahelis, Nikolaos, Chatzifragkou, A., Papanikolaou, Seraphim, Yanniotis, Stavrianos, Kookos, Ioannis and Koutinas, Apostolis A. (2013) Utilisation of by-products from sunflower-based biodiesel production processes for the production of fermentation feedstock. Waste and Biomass Valorization, 4 (3). pp. 529-537. ISSN 1877-265X doi: https://doi.org/10.1007/s12649-012-9191-x

Lignou, Stella, Parker, Jane K., Oruna-Concha, Maria Jose and Mottram, Donald S. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry, 139 (1-4). pp. 1152-1160. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.01.068

Likotraftiti, E., Tuohy, Kieran Michael, Gibson, Glenn R. and Rastall, R. A. (2013) Development of antimicrobial synbiotics using potentially-probiotic faecal isolates of Lactobacillus fermentum and Bifidobacterium longum. Anaerobe, 20. pp. 5-13. ISSN 1075-9964

Lopez-Andres , P., Luciano, G., Vasta, V., Gibson, Trevor M., Biondi, L., Priolo, A. and Mueller-Harvey, Irene (2013) Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep. British Journal of Nutrition, 110 (4). pp. 632-639. ISSN 1475-2662 doi: https://doi.org/10.1017/S0007114512005703

Mills, Charlotte, Oruna-Concha, Maria Jose, Mottram, Donald S., Gibson, Glenn R. and Spencer, Jeremy P. E. (2013) The effect of processing on chlorogenic acid content of commercially available coffee. Food Chemistry, 141 (4). pp. 3335-3340. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.06.014

Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. (2013) Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry, 61 (27). pp. 6734-6742. ISSN 0021-8561 doi: https://doi.org/10.1021/jf401570x

Newman, J., Harbourne, Niamh, O'Riordan, D., Jacquier, J. C. and O'Sullivan, M. (2013) Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolsates. Journal of Food Engineering, 128. pp. 127-131. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2013.12.019

Nualkaekul, Sawaminee, Cook, Michael T., Khutoryanskiy, Vitaliy V. and Charalampopoulos, Dimitris (2013) Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International, 53 (1). pp. 304-311. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2013.04.019

Osman, Ali, Tzortzis, George, Rastall, Robert and Charalampopoulos, Dimitris (2013) High yield production of a soluble bifidobacterial β-galactosidase (BbgIV) inE. coliDH5α with improved catalytic efficiency for the synthesis of prebiotic galactooligosaccharides. Journal of Agricultural and Food Chemistry, 61 (9). pp. 2213-2223. ISSN 0021-8561 doi: https://doi.org/10.1021/jf304792g

Parker, Jane, Price, Nicola and Claus, Sandrine (2013) Comparison of different species of cooked liver. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie.

Parker, Jane K. (2013) The kinetics of thermal generation of flavour. Journal of the Science of Food and Agriculture, 93 (2). pp. 197-208. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.5943

Pathomrungsiyounggul, P., Lewis, Michael and Grandison, Alistair (2013) Calcium-fortified soymilk. In: Preedy, V. R., Srirajaskanthan, R and Patel, V. B. (eds.) Handbook of food fortification and health: from concepts to public health: applications, volume 1: nutrition and health. Humana Press, New York, pp. 185-198. ISBN 9781461470755

Postles, Jennifer, Powers, Stephen J., Elmore, J. Stephen, Mottram, Donald S. and Halford, Nigel G. (2013) Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. Journal of Cereal Science, 57 (3). pp. 463-470. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2013.02.001

Powers, Stephen J., Mottram, Donald S., Curtis, Andrew and Halford, Nigel G. (2013) Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. Food Additives & Contaminants: Part A, 30 (9). pp. 1493-1500. ISSN 1944-0049 doi: https://doi.org/10.1080/19440049.2013.805439

Prasanna, P.H.P., Grandison, A.S. and Charalampopoulos, D. (2013) Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Research International, 51 (1). pp. 15-22. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2012.11.016

Rastall, Robert A. (2013) Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition. Current Opinion in Clinical Nutrition and Metabolic Care, 16 (6). pp. 675-678. ISSN 1363-1950 doi: https://doi.org/10.1097/MCO.0b013e328365b5fd

Rodríguez García, Julia, Laguna, Laura, Puig, Ana, Salvador, Ana and Hernando, Isabel (2013) Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food Bioprocess Technology, 6 (10). pp. 2739-2750. ISSN 1935-5149 doi: https://doi.org/10.1007/s11947-012-0919-1

Rodríguez García, Julia, Puig, Ana, Salvador, Ana and Hernando, Isabel (2013) Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences, 31 (4). pp. 355-360. ISSN 1212-1800

Sanders, Michael R., Clifton, Luke A., Neylon, Cameron, Frazier, Richard A. and Green, Rebecca J. (2013) Selected wheat seed defense proteins exhibit competitive binding to model microbial lipid interfaces. Journal of Agricultural and Food Chemistry, 61 (28). pp. 6890-6900. ISSN 1520-5118 doi: https://doi.org/10.1021/jf401336a

Sarbini, S. R., Kolida, Sofia, Gibson, Glenn R. and Rastall, R. A. (2013) In vitro fermentation of commercial α-gluco-oligosaccharide by faecal microbiota from lean and obese human subjects. British Journal of Nutrition, 109 (11). pp. 1980-1989. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114512004205

Withers, C., Gosney, Margot and Methven, Lisa (2013) Perception of thickness, mouth-coating and mouth-drying of dairy beverages by younger and older volunteer. Journal of Sensory Studies, 28 (3). pp. 230-237. ISSN 1745-459X doi: https://doi.org/10.1111/joss.12039

Zikou, E., Chatzifragkou, A., Koutinas, A. A. and Papanikolaou, S. (2013) Evaluating glucose and xylose as cosubstrates for lipid accumulation and c-linolenic acid biosynthesis of Thamnidium elegans. Journal of Applied Microbiology, 114 (4). pp. 1020-1032. ISSN 1365-2672 doi: https://doi.org/10.1111/jam.12116

2012

Ahmad Tarmizi, Azmil H. and Niranjan, Keshavan (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology, 6 (10). pp. 2600-2608. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0921-7

Al-Habsi, Nasser A. and Niranjan, Keshavan (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry, 135 (3). pp. 1448-1454. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.06.012

Al-Khusaibi, Mohammed K. and Niranjan, Keshavan (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology, 5 (6). pp. 2392-2400. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0562-2

Cardelle-Cobas, Alejandra, Olano, Agustín, Corzo, Nieves, Villamiel, Mar, Collins, Michelle, Kolida, Sofia and Rastall, Bob (2012) In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota. Journal of Agricultural and Food Chemistry , 60 (8). pp. 2024-2032. ISSN 0021-8561 doi: https://doi.org/10.1021/jf203622d

Charalampopoulos, Dimitris and Rastall, Robert A. (2012) Prebiotics in foods. Current Opinion in Biotechnology, 23 (2). pp. 187-191. ISSN 0958-1669 doi: https://doi.org/10.1016/j.copbio.2011.12.028

Chatzifragkou, Afroditi and Papanikolaou, Seraphim (2012) Effect of impurities in biodiesel-derived waste glycerol on the performance and feasibility of biotechnological processes. Applied Microbiology and Biotechnology. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-012-4111-3

Chatzifragkou, Afroditi, Aggelis, George, Gardeli, Chryssavgi, Galiotou-Panayotou, Maria, Komaitis, Michael and Papanikolaou, Seraphim (2012) Adaptation dynamics of Clostridium butyricum in high 1,3-propanediol content media. Applied Microbiology and Biotechnology. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-012-4003-6

Chen, B.Y., Grandison, Alistair and Lewis, Michael J. (2012) Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilisation. Journal of Dairy Science, 95 (3). pp. 1057-1063. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2011-4367

Clifton, Luke A., Sanders, Michael, Kinane, Christian, Arnold, Tom, Edler, Karen J., Neylon, Cameron, Green, Rebecca J. and Frazier, Richard A. (2012) The role of protein hydrophobicity in thionin–phospholipid interactions: a comparison of α1 and α2-purothionin adsorbed anionic phospholipid monolayers. Physical Chemistry Chemical Physics, 14 (39). pp. 13569-13579. ISSN 1463-9076 doi: https://doi.org/10.1039/C2CP42029E

Comber, R, Weeden, R, Lindsay, S, Teal, Gemma, MacDonald, Alastair, Methven, Lisa, Moynihan, Paula and Oliver, Patrick (2012) Supporting visual assessment of food and nutrient intake in a clinical care setting. In: CHI Conference on Human Factors in Computing Systems, May 5–10, 2012, Austin, Texas, USA, pp. 919-922.

Cook, Michael T, Tzortzis, George, Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy V. (2012) Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release, 162 (1). pp. 56-67. ISSN 0168-3659 doi: https://doi.org/10.1016/j.jconrel.2012.06.003

Deepika, Gurjot, Karunakaran, Esther, Hurley, Claire R., Biggs, Catherine A and Charalampopoulos, Dimitris (2012) Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG. Microbial Cell Factories, 11 (1). 116. ISSN 1475-2859 doi: https://doi.org/10.1186/1475-2859-11-116

Frazier, Richard (2012) Interactions of tea tannins with proteins and their impact on food quality and health. In: Preedy, V. (ed.) Tea in Health and Disease Prevention, 1st Edition. Academic Press, pp. 1479-1490. ISBN 9780123849373

Garcia-Macias, Pauliina, Gordon, Michael H., Frazier, Richard A., Smith, Kevin and Gambelli, Luisa (2012) Effect of TAG composition on performance of low saturate shortenings in puff pastry. European Journal of Lipid Science and Technology, 114 (7). pp. 741-747. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201100147

Ghawi, Sameer K., Methven, Lisa, Rastall, R. R. and Niranjan, Keshavan (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146

Guadarrama-Lezama, Andrea Yazmin , Dorantes-Alvarez, Lidia, Jaramillo-Flores, Maria Eugenia, Pérez-Alonso, César, Niranjan, Keshavan, Gutiérrez-López, Gustavo Fidel and Alamilla-Beltrán, Liliana (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112 (1-2). pp. 29-37. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2012.03.032

Habib, R., Wilbey, Andrew and Grandison, Alistair (2012) Manipulation of Dhaka cheese curd and effects on cheese quality. International Journal of Dairy Technology, 65 (3). pp. 372-378. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2012.00824.x

Habib, R, Wilbey, Rodney A and Grandison, Alistair S (2012) Pressing technique and its effect on the quality of Dhaka cheese. International Journal of Dairy Technology, 65 (3). pp. 379-386. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2012.00827.x

Halford, Nigel G., Curtis, Tanya Y., Muttucumaru, Nira, Postles, Jennifer, Elmore, Stephen J. and Mottram, Donald S. (2012) The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany, 63 (8). pp. 2841-2851. ISSN 0022-0957 doi: https://doi.org/10.1093/jxb/ers011

Halford, Nigel G., Muttucumaru, Nira, Powers, Stephen J., Gillatt, Peter N., Hartley, Lee, Elmore, J. Stephen and Mottram, Donald S. (2012) Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry, 60 (48). pp. 12044-12055. ISSN 1520-5118 doi: https://doi.org/10.1021/jf3037566

Hidalgo, Maria , Oruna-Concha, M. Jose, Kolida, Sofia, Walton, Gemma E., Kallithraka, Stamatina, Spencer, Jeremy P. E., Gibson, Glenn R. and de Pascual-Teresa, Sonia (2012) Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. Journal of Agricultural and Food Chemistry, 60 (15). pp. 3882-3890. ISSN 0021-8561 doi: https://doi.org/10.1021/jf3002153

Hobbs, Ditte A., Kaffa, Neddi, George, Trevor W, Methven, Lisa and Lovegrove, Julie A (2012) Blood pressure lowering effects of beetroot juice and novel beetroot enriched bread products in normotensive male subjects. British Journal of Nutrition, 108 (11). pp. 2066-2074. ISSN 1475-2662 doi: https://doi.org/10.1017/S0007114512000190

Hooper, B. and Frazier, R. (2012) Polyphenols in the diet: friend or foe? Nutrition Bulletin, 37 (4). pp. 297-308. ISSN 1467-3010 doi: https://doi.org/10.1111/j.1467-3010.2012.02001.x

Hussain, I, Grandison, Alistair S. and Bell, Alan E. (2012) Effects of gelation temperature on the Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology & microstructure. Food Chemistry, 134 (31). pp. 1500-1508. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.03.062

Hussain, I., Grandison, Alistair S. and Bell, Alan E. (2012) Rheology of rennet induced curd made from buffalo milk. Journal of Animal and Plant Sciences, 22 (S3). 40. ISSN 1018-7081

Hussain, Imtiaz, Yan, Jen, Grandison, Alistair and Bell, Alan (2012) Effects of gelation temperature on the mozzarella-type curd made from buffalo and cows’ milk: 2. curd yield, overall quality & casein fractions. Food Chemistry, 135 (3). pp. 1404-1410. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.05.110

Kaombe, D.D., Du, Y. and Lewis, Michael (2012) Mineral partitioning in milk and milk permeates at high temperature. Journal of Dairy Research, 79 (1). pp. 1-6. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029911000616

Methven, Lisa (2012) Natural food and beverage flavour enhancers. In: Baines, D and Seal, R. (eds.) Natural food additives, ingredients and flavourings. Woodhead, Cambridge, pp. 76-95. ISBN 9781845698119

Methven, Lisa, Langreney, Elodie and Prescott, John (2012) Changes in liking for a no added salt soup as a function of exposure. Food Quality and Preference, 26 (2). pp. 135-140. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2012.04.012

Nualkaekul, Sawaminee, Deepika, Gurjot and Charalampopoulos, Dimitris (2012) Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices. Food Research International, 48 (2). pp. 627-633. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2012.06.003

Nualkaekul, Sawaminee, Lenton, Dominique, Cook, Michael T., Khutoryanskiy, Vitaliy and Charalampopoulos, Dimitris (2012) Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers, 90 (3). pp. 1281-1287. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2012.06.073

Oliveira, D. L., Costabile, Adele, Wilbey, Rodney, Grandison, Alistair S., Duarte, L. C. and Roseiro, L. B. (2012) In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems. BioFactors, 38 (6). pp. 440-449. ISSN 1872-8081 doi: https://doi.org/10.1002/biof.1043

Oliveira, D. L., Wilbey, Andrew, Grandison, Alistair, Duarteb, L. C. and Roseiro, L. B. (2012) Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation. International Dairy Journal, 24 (2). pp. 102-106. ISSN 0958-6946

On-Nom, N., Grandison, Alistair and Lewis, Michael J (2012) Heat stability of milk supplemented with calcium chloride. Journal of Dairy Science, 95 (4). pp. 1623-1631. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2011-4697

Osman, Ali, Tzortzis, George, Rastall, Robert A. and Charalampopoulos, Dimitris (2012) BbgIV is an important Bifidobacterium β-galactosidase for the synthesis of prebiotic galactooligosaccharides at high temperatures. Journal of Agricultural and Food Chemistry, 60 (3). pp. 740-748. ISSN 0021-8561 doi: https://doi.org/10.1021/jf204719w

Parker, Jane, Balagiannis, Dimitris, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronek and Mottram, Donald (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi: https://doi.org/10.1021/jf302415n

Parker, Jane K., Balagiannis, Dimitrios P., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L. and Mottram, Donald S. (2012) Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi: https://doi.org/10.1021/jf302415n

Pathomrungsiyounggul, P., Grandison, Alistair and Lewis, Michael (2012) Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature. Journal of Food Science, 77 (1). E10-E16. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02436.x

Payne, Clare, Methven, Lisa, Fairfield, Carol, Gosney, Margot and Bell, Alan E. (2012) Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. Journal of Texture Studies, 43 (2). pp. 95-105. ISSN 0022-4901 doi: https://doi.org/10.1111/j.1745-4603.2011.00319.x

Prasanna, P. H. P., Bell, Alan, Grandison, Alistair S. and Charalampopoulos, Dimitris (2012) Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205. Carbohydrate Polymers, 90 (1). pp. 533-540. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2012.05.075

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. (2012) Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk. Food Research International, 47 (1). pp. 6-12. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2012.01.004

Prasanna, P. H. P., Grandison, Alistair S. and Charalampopoulos, Dimitris (2012) Screening human intestinal Bifidobacterium strains for growth, acidification, EPS production and viscosity potential in low-fat milk. International Dairy Journal, 23 (1). pp. 36-44. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2011.09.008

Ramayya, Nidhi, Niranjan, Keshavan and Duncan, Eric (2012) Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes. Journal of Food Science and Technology, 49 (6). pp. 721-728. ISSN 0975-8402 doi: https://doi.org/10.1007/s13197-010-0215-x

Rodríguez García, Julia, Puig, Ana, Salvador, Ana and Hernando, Isabel (2012) Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77 (2). C189-C197. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02546.x

Roozendaal, Hajo, Abu-hardan, Madian and Frazier, Richard A. (2012) Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111 (4). pp. 606-611. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2012.03.009

Welderufael, Fisseha T., Gibson, Trevor and Jauregi, Paula (2012) Production of angiotensin converting enzyme inhibitory peptides from β-lactoglobulin and casein derived peptides: an integrative approach. Biotechnology Progress, 28 (3). pp. 746-755. ISSN 8756-7938 doi: https://doi.org/10.1002/btpr.1541

Welderufael, Fisseha Tesfay, Gibson, Trevor, Methven, Lisa and Jauregi, Paula (2012) Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process. Food Chemistry, 134 (4). pp. 1947-1958. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.03.113

2011

Al-Kandari, Dina and Jukes, David (2011) Incorporating HACCP into national food control systems - Analyzing progress in the United Arab Emirates. Food Control, 22 (6). pp. 851-861. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2010.10.013

Brennan, J. G. and Grandison, Alistair S., eds. (2011) Food processing handbook. Wiley-VCH, Weinheim, Germany, pp778. ISBN 9783527324682

Brennan, J. G. and Grandison, Alistair S. (2011) Separations in food processing part 1. In: Brennan, J. G. and Grandison, Alistair S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527324682

Champagne, Claude P., Ross, R. Paul, Saarela, Maria, Hansen, Ken Flemming and Charalampopoulos, Dimitris (2011) Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149 (3). pp. 185-193. ISSN 0168-1605 doi: https://doi.org/10.1016/j.ijfoodmicro.2011.07.005

Chatzifragkou, Afroditi, Petrou, Ioanna, Gardeli, Chryssavgi, Komaitis, Michael and Papanikolaou, Seraphim (2011) Effect of Origanum vulgare L. essential oil on growth and lipid profile of Yarrowia lipolytica cultivated on glycerol-based media. Journal of the American Oil Chemists' Society. doi: https://doi.org/10.1007/s11746-011-1870-4

Chatzifragkou, Afroditi, Aggelis, George, Komaitis, Michael, Zeng, An-Ping and Papanikolaou, Seraphim (2011) Impact of anaerobiosis strategy and bioreactor geometry on the biochemical response of Clostridium butyricum VPI 1718 during 1,3-propanediol fermentation. Bioresource Technology. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2011.09.023

Chatzifragkou, Afroditi, Makri, Anna, Belka, Aikaterini, Bellou, Stamatina, Mavrou, Marilena, Mastoridou, Mystrioti, Onjaro, Grace, Aggelis, George and Papanikolaou, Seraphim (2011) Biotechnological conversions of biodiesel derived waste glycerol by yeast and fungal species. Energy. ISSN 0360-5442 doi: https://doi.org/10.1016/j.energy.2010.11.040

Chatzifragkou, Afroditi, Papanikolaou, Seraphim, Dietz, David, Doulgeraki, Agapi I., Nychas, Geroge-John E. and Zeng, An-Ping (2011) Production of 1,3-propanediol by Clostridium butyricum growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process. Applied Microbiology and Biotechnology. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-011-3247-x

Chove, Lucy M., Grandison, Alistair S. and Lewis, Michael J. (2011) Comparison of methods for analysis of proteolysis by plasmin in milk. Journal of Dairy Research, 78 (2). pp. 184-190. ISSN 0022-0299 doi: https://doi.org/10.1017/S0022029911000094

Clifton, Luke A., Sanders, Michael R., Castelletto, Valeria, Rogers, Sarah E., Heenan, Richard K., Neylon, Cameron, Frazier, Richard and Green, Rebecca J. (2011) Puroindoline-a, a lipid binding protein from common wheat, spontaneously forms prolate protein micelles in solution. Physical Chemistry Chemical Physics, 13 (19). pp. 8881-8888. ISSN 1463-9076 doi: https://doi.org/10.1039/c0cp02247k

Clifton, Luke A., Sanders, Michael R., Hughes, Arwel V., Neylon, Cameron, Frazier, Richard A. and Green, Rebecca J. (2011) Lipid binding interactions of antimicrobial plant seed defence proteins: puroindoline-a and β-purothionin. Physical Chemistry Chemical Physics, 13 (38). pp. 17153-17162. ISSN 1463-9076 doi: https://doi.org/10.1039/c1cp21799b

Cook, Michael T., Tzortzis, George, Charalampopoulos, Dimitris and Khutoryanskiy, Vitaliy V. (2011) Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria. Biomacromolecules, 12 (7). pp. 2834-2840. ISSN 1525-7797 doi: https://doi.org/10.1021/bm200576h

Costabile, Adele, Sanghi, S., Martin-Palaez, S., Mueller-Harvey, Irene, Gibson, Glen R., Rastall, R. A. and Klinder, Annett (2011) Inhibition of Salmonella Typhimurium by tannins in vitro. Journal of Food, Agriculture & Environment, 9 (1). pp. 119-124. ISSN 1459-0263

Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E. and Frazier, Richard Andrew (2011) Free-amino acid profiles of thua nao, a Thai fermented soybean. Food Chemistry, 125 (2). pp. 342-347. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.09.002

Deepika, Gurjot, Rastall, R. A. and Charalampopoulos, Dimitris (2011) Effect of food models and low-temperature storage on the adhesion of Lactobacillus rhamnosus GG to Caco-2 cells. Journal of Agricultural and Food Chemistry, 59 (16). pp. 8661-8666. ISSN 0021-8561 doi: https://doi.org/10.1021/jf2018287

Ezeh, V.N. and Lewis, Michael (2011) Milk reversibility following reduction and restoration of pH. International Journal of Dairy Technology, 64 (2). pp. 179-187. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00649.x

Garcia-Macias, Paulina, Gordon, Mike, Frazier, Richard, Smith, Kevin and Gambelli, Luisa (2011) Performance of palm- based fat blends with a low saturated fat content in puff pastry. European Journal of Lipid Science and Technology, 113 (12). 1474-1480 . ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201100075

Gonzalez-Gonzalez, C. R., Tuohy, K. M. and Jauregi, P. (2011) Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity. International Dairy Journal, 21 (9). pp. 615-622. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2011.04.001

Grandison, Alistair S. (2011) Irradiation. In: Brennan, J. G. and Grandison, Alistair S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany, pp. 153-178. ISBN 9783527324682

Grandison, Alistair S. (2011) Postharvest handling and preparation of foods for processing. In: Brennan, J. G. and Grandison, Alistair S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany, pp. 1-30. ISBN 9783527324682

Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J. and Mottram, D. S. (2011) Sugars in crop plants. Annals of Applied Biology, 158 (1). pp. 1-25. ISSN 1744-7248 doi: https://doi.org/10.1111/j.1744-7348.2010.00443.x

Harbourne, Niamh, Jacquier, Jean Christophe and O'Riordan, Dolores (2011) Effects of addition of phenolic compounds on the acid gelation of milk. International Dairy Journal, 21 (3). pp. 185-191. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2010.10.003

Hernandez-Hernandez, Oswaldo, Côté, Gregory L., Kolida, Sofia, Rastall, Bob and Sanz, M. Luz (2011) In vitro fermentation of alternansucrase raffinose-derived oligosaccharides by human gut bacteria. Journal of Agricultural and Food Chemistry, 59 (20). pp. 10901-10906. ISSN 0021-8561 doi: https://doi.org/10.1021/jf202466s

Hernandez-Hernandez, Oswaldo, Sanz, M. Luz, Kolida, Sofia, Rastall, Bob and Moreno, F. Javier (2011) In vitro fermentation by human gut bacteria of proteolytically digested caseinomacropeptide nonenzymatically glycosylated with prebiotic carbohydrates. Journal of Agricultural and Food Chemistry, 59 (22). pp. 11949-11955. ISSN 0021-8561 doi: https://doi.org/10.1021/jf203576g

Hussain, I., Bell, Alan E. and Grandison, Alistair S. (2011) Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk. Food Chemistry, 128 (2). pp. 500-504. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.03.069

Isa, M. H. M., Frazier, Richard and Jauregi, Paula (2011) Surface activity of surfactin recovered and purified from fermentation broth using a two-step ultrafiltration (UF) process. Sains Malaysiana, 40 (9). pp. 1043-1048. ISSN 0126-6039

Jia, Jie, Frantz, Nolan, Khoo, Christina, Gibson, Glenn R., Rastall, Robert A. and McCartney, Anne L. (2011) Investigation of the faecal microbiota of kittens: monitoring bacterial succession and effect of diet. FEMS Microbiology Ecology, 78 (2). pp. 395-404. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2011.01172.x

Jimenez Junca, Carlos A., Gumy, Jean Claude, Sher, Alexander and Niranjan, Keshavan (2011) Rheology of milk foams produced by steam injection. Journal of Food Science, 75 (9). E569-E575. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02387.x

Lewis, Michael (2011) The measurement and significance of ionic calcium in milk - a review. International Journal of Dairy Technology, 64 (1). pp. 1-13. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00639.x

Lewis, Michael and Grandison, Alistair (2011) Separations in food processing part 2: membrane processing, ion exchange and electrodialysis. In: Brennan, J. G. and Grandison, Alistair S. (eds.) Food Processing Handbook. Wiley-VCH, Weinheim, Germany. ISBN 9783527324682

Lewis, Michael, Grandison, Alistair, Lin, M-J and Tsioulpas, A (2011) Ionic calcium and pH as predictors of stability of milk to UHT processing. Milchwissenschaft, 66 (2). pp. 197-200. ISSN 0026-3788

Lignou, Stella, Parker, Jane, Baxter, Charles and Mottram, Donald Stewart (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany, pp. 370-373. ISBN 9783938896389

Mavrommatis, Ioannis, Moynihan, Paula J., Gosney, Margot A and Methven, Lisa (2011) Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57 (1). pp. 14-20. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2011.03.010

Mottram, Donald Stewart, Mills, Charlotte, Wagstaff, Carol and Dodson, Andrew (2011) Investigation of the characteristic earthy flavor of baby corn (Zea Mays). In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany, pp. 146-151. ISBN 9783938896389

Nualkaekul, Sawaminee and Charalampopoulos, Dimitris (2011) Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146 (2). pp. 111-117. ISSN 0168-1605 doi: https://doi.org/10.1016/j.ijfoodmicro.2011.01.040

Nualkaekul, Sawaminee, Salmeron, Ivan and Charalampopoulos, Dimitris (2011) Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices. Food Chemistry, 129 (3). pp. 1037-1044. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.05.071

Ogué-Bon, Eva, Khoo, Christina, Hoyles, Lesley, McCartney, Anne Liza, Gibson, Glenn Robinson and Rastall, Robert Adrian (2011) In vitro fermentation of rice bran combined with Lactobacillus acidophilus 14 150B or Bifidobacterium longum 05 by the canine faecal microbiota. FEMS microbiology ecology, 75 (3). pp. 365-376. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2010.01014.x

Onumpai, Chatchaya, Kolida, Sofia, Bonnin, Estelle and Rastall, Bob (2011) Microbial utilization and selectivity of pectin fractions with various structures. Applied and Environmental Microbiology, 77 (16). pp. 5747-5754. ISSN 1098-5336

Ruiz-Matute, Ana I., Brokl, Michal, Sanz, M. Luz, Soria, Ana C., Côté, Greg L., Collins, Michelle E. and Rastall, Bob (2011) Effect of dextransucrase cellobiose acceptor products on the growth of human gut bacteria. Journal of Agricultural and Food Chemistry, 59 (8). pp. 3693-3700. ISSN 0021-8561 doi: https://doi.org/10.1021/jf104886d

Sarbini, S. R., Kolida, Sofia, Naeye, T., Einerhart, A., Brison, Y., Remaud-Simeon, M., Monsan , P., Gibson, Glenn R. and Rastall, Robert A. (2011) In vitro fermentation of linear and alpha-1,2-branched dextrans by the human fecal microbiota. Applied and Environmental Microbiology, 77 (15). pp. 5307-5315. ISSN 1098-5336 doi: https://doi.org/10.1128/AEM.02568-10

Syrios, Andreas, Faka, Marianthi, Grandison, Alistair S. and Lewis, Michael J. (2011) A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying. International Journal of Dairy Technology, 64 (4). pp. 467-472. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2011.00719.x

2010

Alomirah, Husam F., Al-Zenki, Sameer F., Sawaya, Wajeeh N., Jabsheh, Faten, Husain, Adnan J., Al-Mazeedi, Hani M., Al-Kandari, Dina and Jukes, David John (2010) Assessment of the food control system in the State of Kuwait. Food Control, 21 (4). pp. 496-504. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2009.07.015

Ampatzoglou, Antonis, Schurr, Benjamin, Deepika, Gurjot, Baipong, Sasitorn and Charalampopoulos, Dimitrios (2010) Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG. Biochemical Engineering Journal, 52 (1). pp. 65-70. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2010.07.005

Ash, Anthony and Wilbey, Andrew (2010) The nutritional significance of cheese in the UK diet. International Journal of Dairy Technology, 63 (3). pp. 305-319. ISSN 1471-0307 doi: https://doi.org/10.1111/j.1471-0307.2010.00606.x

Baines, David A, Bishara, Sandra, Parker, Jane K. and Mottram, Donald S. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, Donald S. and Taylor, Andrew J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 63-69. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch007

Balagiannis, Dimitros P., Howard, Jack, Parker, Jane K., Desforges, Neil and Mottram, Donald S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, Donald S. and Taylor, Andrew J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 13-25. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch002

Balagiannis, Dimitrios P., Parker, Jane Ker, Pyle, D. Leo, Desforges, Neil and Mottram, Donald Stewart (2010) Modelling the generation of flavour in a real food system. In: Blank, Imre , Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 284-287. ISBN 9783905745191

Charalampopoulos, Dimitris and Pandiella, Severino S. (2010) Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Science and Technology, 43 (3). pp. 431-435. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2009.09.006

Chatzifragkou, Afroditi, Dietz, David, Komaitis, Michael, Zeng, An-Ping and Papanikolaou, Seraphim (2010) Effect of biodiesel‐derived waste glycerol impurities on biomass and 1, 3‐propanediol production of Clostridium butyricum VPI 1718. Biotechnology and Bioengineering. ISSN 0006-3592 doi: https://doi.org/10.1002/bit.22767

Chatzifragkou, Afroditi, Fakas, Stylianos, Galiotou‐Panayotou, Maria, Komaitis, Michael, Aggelis, George and Papanikolaou, Seraphim (2010) Commercial sugars as substrates for lipid accumulation in Cunninghamella echinulata and Mortierella isabellina fungi. European Journal of Lipid Science and Technology. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201000027

Curtis, Tanya Y., Powers, Stephen J., Balagiannis, Dimitrios, Elmore, John Stephen, Mottram, Donald Stewart, Parry, Martin A.J., Rakszegi, Mariann, Bedo, Zoltan, Shewry, Peter R. and Halford, Nigel G. (2010) Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58 (3). pp. 1959-1969. ISSN 0021-8561 doi: https://doi.org/10.1021/jf903577b

Deepika, Gurjot and Charalampopoulos, Dimitrios (2010) Surface and adhesion properties of lactobacilli. In: Laskin, Allen I., Sariaslani, Sima and Gadd, Geoffrey M. (eds.) Advances in Applied Microbiology. Academic Press, Oxford, pp. 127-152. ISBN 9780123809919 doi: https://doi.org/10.1016/S0065-2164(10)70004-6

Dermiki, Maria, Bourquin, Anne-Lise and Jauregi, Paula (2010) Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons (CGA) in a flotation column. Biotechnology Progress, 26 (2). pp. 477-487. ISSN 8756-7938 doi: https://doi.org/10.1002/btpr.340

Elmore, John Stephen, Dodson, Andrew T., Briddon, Adrian, Halford, Nigel G. and Mottram, Donald Stewart (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, Donald Stewart and Taylor, Andrew J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 95-109. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch010

Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. (2010) Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry, 122 (3). pp. 753-760. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.03.049

Elmore, John Stephen, Srisajjalertwaja, Siriwan, Dodson, Andrew Terence, Apichartsarangkoon, Arunee and Mottram, Donald Stewart (2010) Novel esters in thai green chilli. In: Imre , Blank, Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 459-462. ISBN 9783905745191

Elmore, John Stephen, Woolsgrove, Jodie A., Wang, Deng K., Dodson, Andrew Terence and Mottram, Donald Stewart (2010) Aroma compounds in French fries from three potato varieties. In: Blank, Imre , Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 305-308. ISBN 9783905745191

Frazier, Richard A., Deaville, Edward R., Green, Rebecca J., Stringano, Elisabetta, Willoughby, Ian, Plant, John and Mueller-Harvey, Irene (2010) Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis , 51 (2). pp. 490-495. ISSN 0731-7085 doi: https://doi.org/10.1016/j.jpba.2009.05.035

Fweja, Leonard W. T., Lewis, Michael J. and Grandison, Alistair S. (2010) Isolation of lactoperoxidase using different cation exchange resins by batch and column procedures. Journal of Dairy Research, 77 (3). pp. 357-367. ISSN 0022-0299 doi: https://doi.org/10.1017/S002202991000018X

Grimley, H.J., Grandison, Alistair Steven and Lewis, Michael John (2010) The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft, 65 (2). pp. 151-154. ISSN 0026-3788

Haizam Ahmad Tarmizi, Azmil and Niranjan, Keshavan (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75 (9). E572-E579. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2010.01819.x

Hashizume, Midori, Gordon, Michael H. and Mottram, Donald S. (2010) Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice. In: Blank, Imre , Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of Multidisciplinary Flavour Science : Proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 235-237. ISBN 9783905745191

Jia, Jie, Frantz, Nolan, Khoo, Christina, Gibson, Glenn R., Rastall, Robert A. and McCartney, Anne L. (2010) Investigation of the faecal microbiota associated with canine chronic diarrhoea. FEMS Microbiology Ecology, 71 (2). pp. 304-12. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2009.00812.x

Kennedy, Orla, Law, Clara, Methven, Lisa, Mottram, Donald and Gosney, Margot (2010) Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age and Ageing, 39 (6). pp. 733-738. ISSN 0002-0729 doi: https://doi.org/10.1093/ageing/afq104

Lambourne, John, Tosi, Paola, Marsh, Justin, Bhandari, Dhan, Green, Rebecca , Frazier, Richard and Shewry, Peter R. (2010) Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain. Journal of Cereal Science, 51 (1). pp. 96-104. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2009.10.003

Madruga, M.S., Elmore, J.S., Oruna-Concha, M.J., Balagiannis, D. and Mottram, D.S. (2010) Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chemistry, 123 (2). pp. 513-520. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.04.004

Methven, Lisa, Bushell, Mia C., Gray, Lauren, Gosney, Margot Ann, Kennedy, Orla Brigid and Mottram, Donald Stewart (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, Imre, Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 84-87. ISBN 9783905745191

Methven, Lisa, Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, Orla, Mottram, Donald Stewart and Gosney, Margot (2010) The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests. Food Quality and Preference, 21 (8). pp. 948-955. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2010.04.009

Mottram, Donald Stewart and Elmore, John Stephen (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, Donald Stewart and Taylor, Andrew J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 143-155. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042.ch014

Mottram, Donald Stewart and Taylor, Andrew J. (2010) Controlling Maillard pathways to generate flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp164. ISBN 9780841225794 doi: https://doi.org/10.1021/bk-2010-1042

Ogué-Bon, Eva, Khoo, Christina, McCartney, Anne Liza, Gibson, Glenn Robinson and Rastall, Robert Adrian (2010) In vitro effects of synbiotic fermentation on the canine faecal microbiota. FEMS microbiology ecology, 73 (3). pp. 587-600. ISSN 1574-6941 doi: https://doi.org/10.1111/j.1574-6941.2010.00915.x

Omoarukhe, E. D., On-Nom, N., Grandison, Alistair S. and Lewis, Michael J. (2010) Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology, 63 (4). pp. 504-511. ISSN 1364-727X doi: https://doi.org/10.1111/j.1471-0307.2010.00613.x

On-Nom , N., Grandison, A. S. and Lewis, M. J. (2010) Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature. Journal of Dairy Science, 93 (2). pp. 515-523. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2009-2634

Osman, Ali, Tzortzis, George, Rastall, Robert A. and Charalampopoulos, Dimitris (2010) A comprehensive investigation of the synthesis of prebiotic galactooligosaccharides by whole cells of Bifidobacterium bifidum NCIMB 41171. Journal of Biotechnology, 150 (1). pp. 140-148. ISSN 0168-1656 doi: https://doi.org/10.1016/j.jbiotec.2010.08.008

Panteloglou, A. G., Bell, A. E. and Ma, F. (2010) Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic. Food Chemistry, 122 (4). pp. 972-979. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.02.037

Papanikolaou, Seraphim, Diamantopoulou, Panagiota, Chatzifragkou, Afroditi, Philippoussis, Antonios and Aggelis, George (2010) Suitability of Low-Cost Sugars as Substrates for Lipid Production by the Fungus Thamnidium elegans. Energy and Fuels. ISSN 0887-0624 doi: https://doi.org/10.1021/ef1004804

Parker, Jane, Balagiannis, Dimitris, Desforges, Neil and Mottram, Donald (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, Donald and Taylor, Andrew (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794

Parker, Jane Ker, Tsormpatsidis, Evangelos, Elmore, John Stephen, Wagstaffe, Alexandra and Mottram, Donald Stewart (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, Imre, Wüst, Matthias and Yeretzian, Chahan (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191

Pathomrungsiyounggul, P., Grandison, Alistair S. and Lewis, Michael J. (2010) Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. International Journal of Food Science and Technology, 45 (11). pp. 2234-2240. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2010.02399.x

Rastall, Bob (2010) Functional oligosaccharides: application and manufacture. Annual Review of Food Science and Technology, 1. pp. 305-339. ISSN 1941-1413 doi: https://doi.org/10.1146/annurev.food.080708.100746

Roberfroid, M, Gibson, Glenn R., Hoyles, L., McCartney, Anne L., Rastall, Robert, Rowland, Ian, Wolvers, D, Watztl, B, Szajewska, H, Stahl, B, Guarner, F, Respondek, F, Whelan, K, Coxam, V, Davicco, MJ, Léotoing, L, Wittrant, Y, Delzenne, N, Cani, PD, Neyrinck, AM and Meheust, A (2010) Prebiotic effects: metabolic and health benefits. British Journal of Nutrition, 104 (S2). S1-S63. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114510003363

Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, Donald Stewart and Davies, H. V. (2010) Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry, 123 (3). pp. 568-573. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2010.04.070

Spigno, G., Dermiki, M., Pastori, C., Casanova, F. and Jauregi, P. (2010) Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant. Separation and Purification Technology, 71 (1). pp. 56-62. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2009.11.002

Torrezan, Renata, Frazier, Richard A. ORCID logoORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, Marcelo (2010) Effect of isostatic high pressure treatment on phytate and trypsin inhibitor content of soy protein (Efeito do tratamento sob alta pressão isostática sobre os teores de fitato e inibidor de tripsina de soja). Boletim Centro de Pesquisa de Processamento de Alimentos, 28 (2). pp. 179-186. ISSN 0102-0323

Tsioulpas, A., Koliandris, A., Grandison, A. S. and Lewis, M. J. (2010) Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability. Food Chemistry, 122 (4). pp. 1027-1034. ISSN 0308-8146

Walton, Gemma Emily, Rastall, Robert Adrian, Martini, M, Williams, C, Jeffries, R and Gibson, Glenn Robinson (2010) A double-blind, placebo controlled human study investigating the effects of coffee derived manno-oligosaccharides on the faecal microbiota of a healthy adult population. International Journal of Probiotics and Prebiotics, 5 (2). pp. 75-84. ISSN 1555-1431

Wichienchot, S., Jatupornpipat, M. and Rastall, Bob (2010) Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chemistry, 120 (3). pp. 850-857. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.11.026

2009

Al-Kandari, D. and Jukes, D. J. (2009) A situation analysis of the food control systems in Arab Gulf Cooperation Council (GCC) countries. Food Control, 20 (12). pp. 1112-1118. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2009.02.012

Andre, Axel, Chatzifragkou, Afroditi, Diamantopoulou, Panagiota, Sarris, Dimitris, Philippoussis, Antonios, Galiotou-Panayotou, Maria, Komaitis, Michael and Papanikolaou, Seraphim (2009) Biotechnological conversions of bio-diesel-derived crude glycerol by Yarrowia lipolytica strains. Engineering in Life Sciences. doi: https://doi.org/10.1002/elsc.200900063

Charalampopoulos, Dimitris and Rastall, Bob, eds. (2009) Prebiotics and probiotics science and technology. Springer, New York, pp1247. ISBN 9780387790572 doi: https://doi.org/10.1007/978-0-387-79058-9

Dajanta, K., Chukeatirote, E., Apichartsrangkoon, A. and Frazier, Richard Andrew (2009) Enhanced aglycone production of fermented soybean products by Bacillus species. Acta Biologica Szegediensis, 53 (2). pp. 93-98. ISSN 1588-4082

Deepika, Gurjot, Green, Rebecca Joanne, Frazier, Richard Andrew and Charalampopoulos, Dimitrios (2009) Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG. Journal of Applied Microbiology, 107 (4). pp. 1230-1240. ISSN 1364-5072 doi: https://doi.org/10.1111/j.1365-2672.2009.04306.x

Frazier, Richard A. (2009) Food Chemistry. In: Campbell-Platt, Geoffrey (ed.) Food Science and Technology. Wiley-Blackwell, Oxford, pp. 5-32. ISBN 978-0-632-06421-2

Harbourne, Niamh, Jacquier, Jean Christophe and O'Riordan, Dolores (2009) Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages. Food Chemistry, 116 (3). pp. 722-727. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2009.03.017

Harbourne, Niamh, Jacquier, Jean Christophe and O'Riordan, Dolores (2009) Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage. Food Chemistry, 115 (1). pp. 15-19. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2008.11.044

Harbourne, Niamh, Marete, Eunice, Jacquier, Jean Christophe and O'Riordan, Dolores (2009) Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Science and Technology, 42 (9). pp. 1468-1473. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2009.05.005

Ortiz-Chao, Paola, Gómez-Ruiz, José A., Rastall, Robert A., Mills, Davinia, Cramer, Rainer, Pihlanto, Anne, Korhonen, Hannu and Jauregi, Paula (2009) Production of novel ACE inhibitory peptides from β-lactoglobulin using Protease N Amano. International Dairy Journal, 19 (2). pp. 69-76. ISSN 0958-6946 doi: https://doi.org/10.1016/j.idairyj.2008.07.011

Papanikolaou, Seraphim, Chatzifragkou, Afroditi, Fakas, Stylianos, Galiotou-Panayotou, Maria, Komaitis, Michael, Nicaud, Jean-Marc and Aggelis, George (2009) Biosynthesis of lipids and organic acids by Yarrowia lipolytica strains cultivated on glucose. European Journal of Lipid Science and Technology. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.200900055

2008

Clifton, Luke A., Green, Rebecca J., Hughes, Arwel V. and Frazier, Richard A. (2008) Interfacial structure of wild-type and mutant forms of puroindoline-b bound to DPPG monolayers. Journal of Physical Chemistry B, 112 (49). pp. 15907-15913. ISSN 1520-6106 doi: https://doi.org/10.1021/jp806016h

Goulas, Athanasios and Grandison, Alistair (2008) Applications of membrane separation. In: Britz, Trevor J. and Robinson, Richard K. (eds.) Advanced Dairy Science & Technology. Blackwell, Oxford, pp. 35-74. ISBN 9781405136181 doi: https://doi.org/10.1002/9780470697634.ch2

Goulas, Athanasios and Grandison, Alistair S. (2008) Applications of membrane separation. In: Britz, Trevor J. and Robinson, Richard K. (eds.) Advanced Dairy Science and Technology. Blackwell, Oxford, pp. 35-74. ISBN 9780470697634 doi: https://doi.org/10.1002/9780470697634.ch2

Harbourne, Niamh, Jacquier, Jean Christophe, Morgan, Desmond J. and Lyng, James G. (2008) Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111 (1). pp. 204-208. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2008.03.023

Isa, M.H.M., Frazier, Richard Andrew and Jauregi, Paula (2008) A further study of the recovery and purification of surfactin from fermentation broth by membrane filtration. Separation and Purification Technology, 64 (2). pp. 176-182. ISSN 1383-5866 doi: https://doi.org/10.1016/j.seppur.2008.09.008

2007

Clifton, Luke A., Green, Rebecca Joanne and Frazier, Richard Andrew (2007) Puroindoline-b mutations control the lipid binding interactions in mixed puroindoline-a: puroindoline-b systems. Biochemistry, 46 (48). pp. 13929-13937. ISSN 0006-2960 doi: https://doi.org/10.1021/bi701680w

Clifton, Luke A., Lad, Mitaben D., Green, Rebecca Joanne and Frazier, Richard Andrew (2007) Single amino acid substitutions in puroindoline-b mutants influence lipid binding properties. Biochemistry, 46 (8). pp. 2260-2266. ISSN 0006-2960 doi: https://doi.org/10.1021/bi062190h

Deaville, Eddie, Green, Becky, Mueller-Harvey, Irene, Willoughby, I. and Frazier, Richard (2007) Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths. Journal of Agricultural and Food Chemistry, 55 (11). pp. 4554-4561. ISSN 0021-8561 doi: https://doi.org/10.1021/jf063770o

Drakoularakou, A., Wells, Andrew, Robinson, R.K., Rastall, Bob, Gibson, Glen and McCartney, Anne (2007) Acid and bile tolerance, adhesion properties and anti-pathogenic effects of three potential probiotic strains. International Journal of Probiotics and Prebiotics, 2 (4). pp. 185-194. ISSN 1555-1431 (Unpublished)

Frazier, Richard (2007) Capillary electrophoresis: food additives. In: Wilson, Ian D. (ed.) Encyclopedia of Separation Science. Academic Press, pp. 1-7. ISBN 9780122267703 doi: https://doi.org/10.1016/B978-012226770-3/10728-9

Isa, M.H.M., Coraglia, D.E., Frazier, Richard and Jauregi, Paula (2007) Recovery and purification of surfactin from fermentation broth by a two-step ultrafiltration process. Journal of Membrane Science, 296 (1-2). pp. 51-57. ISSN 0376-7388 doi: https://doi.org/10.1016/j.memsci.2007.03.023

Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, Richard and Zhou, G.H. (2007) Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry, 104 (4). pp. 1575-1579. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2007.03.006

Torrezan, R., Tham, W.P., Bell, Alan, Frazier, Richard and Cristianini, M. (2007) Effects of high pressure on functional properties of soy protein. Food Chemistry, 104 (1). pp. 140-147. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.11.013

2006

Brennan, J.G., Grandison, Alistair and Lewis, Michael (2006) Separations in food processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 429-511. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch14

Casci, T., Rastall, R. A. and Gibson, G. R. (2006) Human gut microflora in health and disease: focus on prebiotics. In: Shetty, K., Paliyath, G., Pometto, A. and Levin, R. E. (eds.) Food biotechnology. CRC Press, Boca Raton, pp. 1133-1166. ISBN 9780824753290

Frazier, Richard, Papadopoulou, A. and Green, Rebecca (2006) Isothermal titration calorimetry study of epicatechin binding to serum albumin. Journal of Pharmaceutical and Biomedical Analysis , 41 (5). pp. 1602-1605. ISSN 0731-7085 doi: https://doi.org/10.1016/j.jpba.2006.02.004

Grandison, Alistair (2006) Irradiation. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 147-172. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch5

Grandison, Alistair (2006) Postharvest handling and preparation of foods for processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 1-31. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch1

Lad, M.D., Birembaut, F., Matthew, J.M., Frazier, Richard and Green, Rebecca Joanne (2006) The adsorbed conformation of globular proteins at the air/water interface. Physical Chemistry Chemical Physics, 8 (18). pp. 2179-2186. ISSN 1463-9076 doi: https://doi.org/10.1039/b515934b

Parker, Jane K., Arkoudi, Anna, Mottram, Donald S. and Dodson, Andrew T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, Wender L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424

Rodriguez Mateos, Ana Maria, Millar, Sam J., Bhandari, Dhan G. and Frazier, Richard Andrew (2006) Formation of dityrosine cross-links during breadmaking. Journal of Agricultural and Food Chemistry, 54 (7). pp. 2761-2766. ISSN 0021-8561 doi: https://doi.org/10.1021/jf052933q

Zamri, Amir I., Ledward, Dave A. and Frazier, Richard Andrew (2006) Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus). Journal of Agricultural and Food Chemistry, 54 (8). pp. 2992-2996. ISSN 0021-8561 doi: https://doi.org/10.1021/jf051791x

2005

Frazier, Richard ORCID logoORCID: https://orcid.org/0000-0003-4313-0019 (2005) Capillary electrophoresis: food chemistry applications. In: Worsfold, Paul, Townshend, Alan and Poole, Colin (eds.) Encyclopedia of Analytical Science (Second Edition). Elsevier, pp. 374-381. ISBN 9780123693976 doi: https://doi.org/10.1016/B0-12-369397-7/00751-2

Papadopoulou, Athina, Green, Rebecca Joanne and Frazier, Richard Andrew (2005) Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study. Journal of Agricultural and Food Chemistry , 53 (1). pp. 158-163. ISSN 0021-8561 doi: https://doi.org/10.1021/jf048693g

2004

Papadopoulou, A. and Frazier, Richard Andrew (2004) Characterisation of protein-polyphenol interactions. Trends in Food Science and Technology, 15 (3-4). pp. 186-190. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2003.09.017

Rastall, Robert Adrian and Gibson, Glenn Robinson (2004) Prebiotics and the prophylactic management of gut disorders: mechanisms and human data. In: Neesen , J.R., German, B.J. and Shahidi, F. (eds.) Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. CRC Press, London, pp. 134-148. ISBN 9780824747220

2003

Frazier, Richard Andrew, Papadopoulou, Athina, Mueller-Harvey, Irene, Kissoon, Dawn and Green, Rebecca Joanne (2003) Probing protein−tannin interactions by isothermal titration microcalorimetry. Journal of Agricultural and Food Chemistry, 51 (18). pp. 5189-5195. ISSN 0021-8561 doi: https://doi.org/10.1021/jf021179v

Lad, Mitaben D., Ledger, Victoria M., Briggs, Barbara, Green, Rebecca Joanne and Frazier, Richard Andrew (2003) Analysis of the SDS−Lysozyme binding isotherm. Langmuir, 19 (12). pp. 5098-5103. ISSN 0743-7463 doi: https://doi.org/10.1021/la0269560

2002

Mottram, Donald S., Wedzicha, Bronislaw L. and Dodson, Andrew T. (2002) Acrylamide is formed in the Maillard reaction. Nature, 419. pp. 448-449. ISSN 0028-0836 doi: https://doi.org/10.1038/419448a

2001

Adams, Rachel L., Mottram, Donald S., Parker, Jane K. and Brown, Helen M. (2001) Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides. Journal of Agricultural and Food Chemistry, 49 (9). pp. 4333-4336. ISSN 1520-5118 doi: https://doi.org/10.1021/jf0100797

Frazier, Richard Andrew (2001) Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis, 22 (19). pp. 4197-4206. ISSN 0173-0835 doi: https://doi.org/10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G

2000

Frazier, Richard, Matthijs, G., Davies, M.C., Roberts, C.J., Schacht, E. and Tendler, S.J.B. (2000) Characterization of protein-resistant dextran monolayers. Biomaterials, 21 (9). pp. 957-966. ISSN 0142-9612 doi: https://doi.org/10.1016/S0142-9612(99)00270-7

Frazier, Richard A. ORCID logoORCID: https://orcid.org/0000-0003-4313-0019, Ames, Jennifer M. and Nursten, H. E. (2000) Capillary electrophoresis for food analysis: method development. Royal Society of Chemistry, pp142. ISBN 9780854044924 doi: https://doi.org/10.1039/9781847550316

Frazier, Richard Andrew, Inns, E.L., Dossi, N., Ames, J.M. and Nursten, Harry Erwin (2000) Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks. Journal of Chromatography A, 876 (1-2). pp. 213-220. ISSN 0021-9673 doi: https://doi.org/10.1016/S0021-9673(00)00184-9

Green, R., Frazier, Richard, Shakesheff, K.M., Davies, M.C., Roberts, C.J. and Tendler, S.J.B. (2000) Surface plasmon resonance analysis of dynamic biological interactions with biomaterials. Biomaterials, 21 (18). pp. 1823-1835. ISSN 0142-9612 doi: https://doi.org/10.1016/S0142-9612(00)00077-6

Parker, Jane K., Hassell, Glynis M. E., Mottram, Donald S. and Guy, Robin C. E. (2000) Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. Journal of Agricultural and Food Chemistry, 48 (8). pp. 3497-3506. ISSN 0021-8561 doi: https://doi.org/10.1021/jf991302r

1999

Frazier, Richard Andrew, Ames, Jennifer M. and Nursten, Harry Erwin (1999) The development and application of capillary electrophoresis methods for food analysis. Electrophoresis, 20 (15-16). pp. 3156-3180. ISSN 1522-2683 doi: https://doi.org/10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T

1998

Parker, Jane, Ames, J. M. and MacDougall, D. B. (1998) The Inclusion of 5-Hydroxymethylfurfural in the Sulfite-Inhibited Maillard Reaction Scheme. In: O'Brien, J, Nursten, Harry Erwin, Crabbe, M.J.C. and Ames, J.M. (eds.) The Maillard Reacton in Foods and Medicine. RSC, Cambridge, p. 436.

1997

Frazier, Richard, Davies, Martyn C., Matthijs, Gett, Roberts, Clive J., Schacht, Etienne, Tendler, Saul J. B. and Williams, Philip M. (1997) High-resolution atomic force microscopy of dextran monolayer hydration. Langmuir, 13 (18). pp. 4795-4798. ISSN 0743-7463 doi: https://doi.org/10.1021/la970288e

Frazier, Richard, Davies, Martyn C., Matthijs, Gert, Roberts, Clive J., Schacht, Etienne, Tendler, Saul J. B. and Williams, Philip M. (1997) In situ surface plasmon resonance analysis of dextran monolayer degradation by dextranase. Langmuir, 13 (26). pp. 7115-7120. ISSN 0743-7463 doi: https://doi.org/10.1021/la970382v

1996

Baldwin, P.M., Frazier, Richard, Adler, J., Glasbey, T.O., Keane, M.P., Roberts, C.J., Tendler, S.J.B., Davies, M.C. and Melia, C.D. (1996) Surface imaging of thermally sensitive particulate and fibrous materials with the atomic force microscope: a novel sample preparation method. Journal of Microscopy, 184 (2). pp. 75-80. ISSN 1365-2818 doi: https://doi.org/10.1111/j.1365-2818.1996.tb00001.x

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