Items where Division is "Food Research Group"

Ashwell, M., Gibson, S., Bellisle, F., Buttriss, J., Drewnowski, A., Fantino, M., Gallagher, A. M., de Graaf, K., Goscinny, S., Hardman, C. A., Laviada-Molina, H., López-García, R., Magnuson, B., Mellor, D., Rogers, P. J., Rowland, I., Russell, W., Sievenpiper, J. L. and la Vecchia, C. (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

Aspinall, S. R., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Augusto, A., Miranda, A., Costa, L., Pinheiro, J., Campos, M. J., Raimundo, D., Pedrosa, R., Mitchell, G., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. (2022) A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple. Journal of Food Processing and Preservation, 46 (7). e16630. ISSN 1745-4549 doi: https://doi.org/10.1111/jfpp.16630

Augusto, A. ORCID: https://orcid.org/0000-0001-8561-6848, Miranda, A., Crespo, D. ORCID: https://orcid.org/0000-0003-4402-5229, Campos, M. J. ORCID: https://orcid.org/0000-0002-0883-0610, Raimundo, D., Pedrosa, R., Mitchell, G. ORCID: https://orcid.org/0000-0001-7977-7610, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. ORCID: https://orcid.org/0000-0002-5764-5665 (2022) Preservation of fresh-cut rocha pear using codium tomentosum extract. LWT, 155. 112938. ISSN 00236438 doi: https://doi.org/10.1016/j.lwt.2021.112938

Augusto, A., Simões, T., Novais, S. C., Mitchell, G., Lemos, M. F. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. (2022) An insight into the mechanisms underpinning the anti-browning effect of Codium tomentosum on fresh-cut apples. Food Research International, 161. 111884. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2022.111884

Avitabile, M. ORCID: https://orcid.org/0009-0005-0802-0270, Mirpoor, S. F. ORCID: https://orcid.org/0000-0001-9172-794X, Esposito, S. ORCID: https://orcid.org/0009-0004-9726-5829, Merola, G., Mariniello, L. ORCID: https://orcid.org/0000-0002-6800-5890, Patanè, G. T., Barreca, D. ORCID: https://orcid.org/0000-0002-1463-4069 and Giosafatto, C. V. L. ORCID: https://orcid.org/0000-0001-8762-2205 (2024) Manufacture of bioplastics prepared from chitosan functionalized with callistemon citrinus extract. Polymers, 16 (19). 2693. ISSN 2073-4360 doi: https://doi.org/10.3390/polym16192693

Ayyappa, K. A., Shatwan, I., Bodhini, D., Bramwell, L. R., Ramya, K., Sudha, V., Anjana, R. M., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Mohan, V., Radha, K. and Vimaleswaran, K. S. ORCID: https://orcid.org/0000-0002-8485-8930 (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

Azman, E. M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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

Azman, E. M., House, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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

Azman, E. M., Nor, N. D. M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2022) Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts. LWT-Food Science and Technology, 154. 112733. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2021.112733

Azman, E. M., Yusof, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2022) Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum L.) pomace through intermolecular copigmentation. Molecules, 27 (17). 5489. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules27175489

Baines, D., Griffiths, H. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2016) Smoking out carcinogens. Food Science and Technology, 30 (2). pp. 36-39.

Balagiannis, D. P., Mottram, D. S., Higley, J., Smith, G., Wedzicha, B. L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Baldwin, P.M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, 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

Baltulionis, G., Blight, M., Robin, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Watson, K. A. ORCID: https://orcid.org/0000-0002-9987-8539 (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

Bamidele, O. P., Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Emmambux, M. N. (2023) Encapsulation of ascorbyl palmitate in corn starch matrix by extrusion cooking: release behavior and antioxidant activity. Food Chemistry, 399. 133981. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2022.133981

Barile, D. and Rastall, R. 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

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Chadwick, M., Puranik, M. ORCID: https://orcid.org/0009-0007-6427-8414, Jasper, J., Tudor, R., Methven, L. and Wagstaff, C. ORCID: 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, L. ORCID: https://orcid.org/0000-0003-2895-2030, Kitsopanou, E., Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937 and Lignou, S. ORCID: 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

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (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

Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Bernat, N., Chafer, M., Gonzalez-Martinez, C., Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144 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

Bernat, N., Chafer, M., Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Chiralt, A. and Gonzalez-Martinez, C. (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, D. ORCID: https://orcid.org/0000-0003-1269-8402, 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

Bhat, A. R., Irorere, V. U., Bartlett, T., Hill, D., Kedia, G., Morris, M. R., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Radecka, I. (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

Bineid, M. M., Ventura, E. F. ORCID: https://orcid.org/0000-0001-9383-7181, Samidoust, A., Radha, V., Anjana, R. M., Sudha, V., Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Mohan, V. and Vimaleswaran, K. S. ORCID: https://orcid.org/0000-0002-8485-8930 (2024) A systematic review of the effect of gene–lifestyle interactions on metabolic-disease-related traits in South Asian populations. Nutrition Reviews. nuae115. ISSN 1753-4887 doi: https://doi.org/10.1093/nutrit/nuae115

Bland, J. H., Bailey, A. P., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (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. ORCID: https://orcid.org/0000-0002-2101-8694 (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, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (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, J. H., Grandison, A. S. and Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 (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

Bolger, A. M., Rastall, R. A., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, J. ORCID: 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

Briazu, R. A., Bell, L. ORCID: https://orcid.org/0000-0003-0677-021X, Dodd, G. F., Blackburn, S., Massri, C., Chang, B., Fischaber, S., Kehlbacher, A., Williams, C. M. ORCID: https://orcid.org/0000-0003-4452-671X, Methven, L. and McCloy, R. ORCID: https://orcid.org/0000-0003-2333-9640 (2024) The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences. Appetite, 201. 107600. ISSN 1095-8304 doi: https://doi.org/10.1016/j.appet.2024.107600

Brighina, S., Poveda Turrado, C., Restuccia, C., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Fallico, B., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Arena, E. (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

Buang, F., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Amin, M. C. I. M. and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (2022) Synthesis of methacryloylated hydroxyethylcellulose and development of mucoadhesive wafers for buccal drug delivery. Polymers, 15 (1). 93. ISSN 2073-4360 doi: https://doi.org/10.3390/polym15010093

Buang, F., Fu, M., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Amin, M. C. I. M. and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (2022) Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. Food Chemistry, 374. 131650. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.131650

Bull, S. P., Hong, Y., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Faka, M. and Methven, L. (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)

Cardelle-Cobas, A., Olano, A., Corzo, N., Villamiel, M., Collins, M., Kolida, S. and Rastall, B. (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

Chadwick, M., Gawthrop, F., Michelmore, R. W., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (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

Chamata, Y., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Watson, K. A. ORCID: https://orcid.org/0000-0002-9987-8539 and Jauregi, P. (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

Chamata, Y., Watson, K. A. ORCID: https://orcid.org/0000-0002-9987-8539 and Jauregi, P. (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

Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Pandiella, S. 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

Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. 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

Chathiran, W., On-nom, N., Somsong, P., Tiyayon, P., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Srichamnong, W. (2024) The efficacy and lipid degradation properties resulting from corncob biochar treatment for acrylamide reduction in reused palm oil. LWT - Food Science and Technology, 192. 115720. ISSN 1096-1127 doi: https://doi.org/10.1016/j.lwt.2023.115720

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Papanikolaou, S. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Aggelis, G., Gardeli, C., Galiotou-Panayotou, M., Komaitis, M. and Papanikolaou, S. (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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Aggelis, G., Komaitis, M., Zeng, A.-P. and Papanikolaou, S. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Dietz, D., Komaitis, M., Zeng, A.-P. and Papanikolaou, S. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Fakas, S., Galiotou‐Panayotou, M., Komaitis, M., Aggelis, G. and Papanikolaou, S. (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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Makri, A., Belka, A., Bellou, S., Mavrou, M., Mastoridou, M., Onjaro, G., Aggelis, G. and Papanikolaou, S. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Dietz, D., Doulgeraki, A. I., Nychas, G.-J. E. and Zeng, A.-P. (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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Kopsahelis, N., Kachrimanidou, V., Dorado, M. P. and Koutinas, A. 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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Petrou, I., Gardeli, C., Komaitis, M. and Papanikolaou, S. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

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

Chen, B., Grandison, A. S. and Lewis, M. 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, B., Lewis, M. and Grandison, A. (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

Chen, B., Lewis, M. and Grandison, A. (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

Chen, B.Y., Grandison, A. and Lewis, M. 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

Chen, D.-W., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2019) Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the Science of Food and Agriculture, 99 (14). pp. 6638-6643. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.9939

Chen, D.-W., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., 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

Chove, L. M., Grandison, A. S. and Lewis, M. 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

Chove, L. M., Issa-Zacharia, A., Grandison, A. S. and Lewis, M. 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

Christoforidou, Z., Mora Ortiz, M., Poveda, C., Abbas, M., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Bailey, M. and Lewis, M. C. (2019) Sexual dimorphism in immune development and in response to nutritional intervention in neonatal piglets. Frontiers in Immunology, 10. 2705. ISSN 1664-3224 doi: https://doi.org/10.3389/fimmu.2019.02705

Clegg, M., Methven, L., Shafat, A. and Dericioglu, D. (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, M. E., Methven, L., Lanham-New, S. A., Green, M. A., Duggal, N. A. and Hetherington, M. 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

Clifton, L. A., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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, L. A., Green, R. J., Hughes, A. V. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Clifton, L. A., Lad, M. D., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Clifton, L. A., Sanders, M. R., Castelletto, V., Rogers, S. E., Heenan, R. K., Neylon, C., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. 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, L. A., Sanders, M. R., Hughes, A. V., Neylon, C., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. 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

Clifton, L. A., Sanders, M., Kinane, C., Arnold, T., Edler, K. J., Neylon, C., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Cook, M., Tzortzis, G. T., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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, M., Tzortzis, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (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., Saratoon, T., Tzortzis, G., Edwards, A. ORCID: https://orcid.org/0000-0003-2369-989X, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Cook, M. T., Tzortzis, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Cook, M. T., Tzortzis, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Cook, S. L., Bull, S. P., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Cook, S. L., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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, S. L., Woods, S., Methven, L., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (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

Coones, R. T. ORCID: https://orcid.org/0000-0001-6651-4707, Karonen, M. ORCID: https://orcid.org/0000-0002-9964-6527, Green, R. J. ORCID: https://orcid.org/0000-0001-6783-549X and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (2024) Interactions of galloylated polyphenols with a simple gram-negative bacterial membrane lipid model. Membranes, 14 (2). 47. ISSN 2077-0375 doi: https://doi.org/10.3390/membranes14020047

Costabile, A., Sanghi, S., Martin-Palaez, S., Mueller-Harvey, I., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Rastall, R. A. and Klinder, A. (2011) Inhibition of Salmonella Typhimurium by tannins in vitro. Journal of Food, Agriculture & Environment, 9 (1). pp. 119-124. ISSN 1459-0263

Costabile, A., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Tzortzis, G., Vulevic, J., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Crowe-White, K. M. ORCID: https://orcid.org/0000-0003-2497-4582, Evans, L. W., Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Milenkovic, D., Stote, K., Wallace, T., Handu, D. and Senkus, K. E. (2022) Flavan-3-ols and cardiometabolic health: first ever dietary bioactive guideline. Advances in Nutrition, 13 (6). pp. 2070-2083. ISSN 2161-8313 doi: https://doi.org/10.1093/advances/nmac105

Cunningham, M., Vinderola, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Lebeer, S., Sanders, M. E. and Grimaldi, R. (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

Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S., Parry, M. A.J., Rakszegi, M., Bedo, Z., Shewry, P. R. and Halford, N. 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

Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Dajanta, K., Chukeatirote, E., Apichartsrangkoon, A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2009) Enhanced aglycone production of fermented soybean products by Bacillus species. Acta Biologica Szegediensis, 53 (2). pp. 93-98. ISSN 1588-4082

Davidson, D. J., Lu, F., Faas, L., Dawson, D. M., Warren, G. P., Panovic, I., Montgomery, J. R. D., Ma, X., Bosilkov, B. G., Slawin, A. M. Z., Lebl, T., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Robinson, S. ORCID: https://orcid.org/0000-0003-1045-4412, Ashbrook, S. E., Shaw, L. J., Lambert, S., Van Damme, I., Gomez, L. D., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Westwood, N. 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 Andrade, C. J., Barros, F. F. C., De Andrade, L. M., Roco, S. A., Sforca, M. L., Pastore, G. M. and Jauregi, P. (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

De Andrade, C. J., De Andrade, L. M., Rocco, S. A., Sforça, M. L., Pastore, G. M. and Jauregi, P. (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

De La Cruz Molina, A. V., Gonçalves, C., Neto, M. D., Pastrana, L. ORCID: https://orcid.org/0000-0002-0852-826X, Jauregi, P. ORCID: https://orcid.org/0000-0003-4438-191X and Amado, I. R. (2023) Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion. Journal of Food Science, 88 (12). pp. 4892-4906. ISSN 1750-3841 doi: https://doi.org/10.1111/1750-3841.16806

Deaville, E., Green, B., Mueller-Harvey, I., Willoughby, I. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Deepika, G., Green, R. J., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Deepika, G., Karunakaran, E., Hurley, C. R., Biggs, C. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Deepika, G., Rastall, R. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Della Corte, K. A., Penczynski, K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931, Perrar, I., Herder, C., Roden, M., Wudy, S. A., Remer, T., Alexy, U. and Buyken, A. 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

Dericioglu, D., Methven, L. and Clegg, M. E. (2024) Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population. Proceedings of the Nutrition Society. ISSN 1475-2719 doi: https://doi.org/10.1017/S0029665124002192

Dermiki, M., Bourquin, A.-L. and Jauregi, P. (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

Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, 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, M., Phanphensophon, N., Mottram, D. S. and Methven, L. (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

Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. and Methven, L. (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

Di, R., Vakkalanka, M. S., Onumpai, C., Chau, H. K., White, A., Rastall, R. A., Yam, K. and Hotchkiss, A. 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

Diana Mohd Nor, N., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L. (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

Drakoularakou, A., Wells, A., Robinson, R.K., Rastall, B., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 and McCartney, A. (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)

Drummond, E. M., Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. and Gibney , E. (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

Díez-Municio, M., Kolida, S., Herrero, M., Rastall, R. A. and Moreno, F. J. (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

Eichelmann, F., Sellem, L., Wittenbecher, C., Jäger, S., Kuxhaus, O., Prada, M., Cuadrat, R., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Schulze, M. B. (2022) Deep lipidomics in human plasma – cardiometabolic disease risk and effect of dietary fat modulation. Circulation, 146 (1). pp. 21-35. ISSN 1524-4539 doi: https://doi.org/10.1161/CIRCULATIONAHA.121.056805

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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, S. ORCID: https://orcid.org/0000-0002-2685-1773, Briddon, A., Dodson, A., Muttucumaru, N., Halford, N. and Mottram, D. (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

English, M., Paulson, A., Green, R. J., Florek, O., Clifton, L. A., Arnold, T. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Eze, O. F., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2022) Properties of protein isolates extracted by ultrasonication from soybean residue (okara). Food Chemistry, 368. 130837. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2021.130837

Ezeh, O., Gordon, M. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Ezeh, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Gordon, M. 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

Ezeh, V.N. and Lewis, M. (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

Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556, Qi, H., Konno, K. and Dong, X. (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

Faulkes, C. G., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Baines, D. A., Fenton, B., Simmons, N. B. and Clare, E. L. (2019) Chemical characterisation of potential pheromones from the shoulder gland of the Northern yellow-shouldered-bat, Sturnira parvidens (Phyllostomidae: Stenodermatinae). PeerJ, 7. e7734. ISSN 2167-8359 doi: https://doi.org/10.7717/peerj.7734

Ferreira-Lazarte, A., Kachrimanidou, V., Villamiel, M., Rastall, R. A. and Moreno, F. J. (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

Finten, G., Agüero, M.V., Jagus, R.J. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Florek, O. B., Clifton, L. A., Wilde, M., Arnold, T., Green, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Fong, R. Y., Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Crozier, A. ORCID: https://orcid.org/0000-0001-7581-6782, Schroeter, H. and Ottaviani, J. I. ORCID: 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

Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. 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, R. ORCID: https://orcid.org/0000-0003-4313-0019, Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. 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

Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, 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, R. ORCID: https://orcid.org/0000-0003-4313-0019, Papadopoulou, A. and Green, R. (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Ames, J. M. and Nursten, H. E. (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Deaville, E. R., Green, R. J., Stringano, E., Willoughby, I., Plant, J. and Mueller-Harvey, I. (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Inns, E.L., Dossi, N., Ames, J.M. and Nursten, H. E. (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Papadopoulou, A., Mueller-Harvey, I., Kissoon, D. and Green, R. J. (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

Fweja, L. W. T., Lewis, M. J. and Grandison, A. 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

Galbally, P., Finnan, J., Ryan, D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and McDonnell, K. (2019) The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products. Environmental Technology & Innovation, 15. 100434. ISSN 2352-1864 doi: https://doi.org/10.1016/j.eti.2019.100434

Gallego, M., Gordon, M., Segovia, F. and Almajano, M. (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

Garcia-Macias, P., Gordon, M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Smith, K. and Gambelli, L. (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

Garcia-Macias, P., Gordon, M. H., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Smith, K. and Gambelli, L. (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, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Ghawi, S. K., Rowland, I. and Methven, L. (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, S. K., Shen, Y., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Methven, L. (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

Giallourou, N., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Harbourne, N. (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

Gierer, F., Vaughan, S., Slater, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Girling, R. D. ORCID: https://orcid.org/0000-0001-8816-8075 (2024) Residue dynamics of a contact and a systemic fungicide in pollen, nectar, and other plant matrices of courgette (Cucurbita pepo L.). Environmental Pollution, 342. 122931. ISSN 1873-6424 doi: https://doi.org/10.1016/j.envpol.2023.122931

Gierer, F., Vaughan, S., Slater, M., Thompson, H. M., Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 and Girling, R. D. ORCID: https://orcid.org/0000-0001-8816-8075 (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

Giles, H., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M. and Methven, L. (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

Giles, H. ORCID: https://orcid.org/0009-0009-0015-2323, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gallagher, J., Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L. (2025) Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages. Food Hydrocolloids, 160 (1). 110778. ISSN 0268005X doi: https://doi.org/10.1016/j.foodhyd.2024.110778

Gonzalez-Gonzalez, C. R., Machado, J., Correia, S., McCartney, A. L., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Jauregi, P. (2019) Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity. LWT-Food Science and Technology, 111. pp. 449-456. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.05.039

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

Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., Miyashita, K., Camp, J. v., Alasalvar, C., Ismail, A. B., Elmore, S., Birch, G. G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Astley, S. B., Pegg, R., Zhou, P. and Finglas, P. (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

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

Grauwet, T., Kebede, B. T., Delgado, R., Lemmens, L., Manzoni, F., Vervoort, L., Hendrickx, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 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

Green, R., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, 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

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

Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Gutiérrez-López, G. F. and Alamilla-Beltrán, L. (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

Guo, Y. and Jauregi, P. (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

Guo, Y., Michael, N., Fonseca Madrigal, J., Sosa Aguirre, C. and Jauregi, P. (2019) Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity. Molecules, 24 (8). 1628. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules24081628

Göncüoğlu Taş, N., Kocadağlı, T., Balagiannis, D. P., Gökmen, V. and Parker, J. K. ORCID: 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

Habib, R., Wilbey, A. and Grandison, A. (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, R. A. and Grandison, A. 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

Haizam Ahmad Tarmizi, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

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

Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, S. J. ORCID: https://orcid.org/0000-0002-2685-1773 and Mottram, D. 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, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Mottram, D. 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

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (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

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (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, N., Jacquier, J. C. and O'Riordan, D. (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, N., Jacquier, J. C., Morgan, D. J. and Lyng, J. 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

Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D. (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

Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D. (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

Harith, Z. T., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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

Harith, Z. T., de Andrade Lima, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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, S., Monteagudo-Mera, A., Kosik, O., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Shewry, P. and Lovegrove, A. (2019) Comparative prebiotic activity of mixtures of cereal grain polysaccharides. AMB Express, 9 (1). 203. ISSN 2191-0855 doi: https://doi.org/10.1186/s13568-019-0925-z

Harris, S., Powers, S., Monteagudo, A., Kosik, O., Lovegrove, A., Shewry, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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, A. V., Schüppel, V., Imangaliyev, S., Schrantee, A., Prodan, A., Collard, D., Levin, E., Dallinga-Thie, G., Ackermans, M. T., Winkelmeijer, M., Havik, S. R., Metwaly, A. ORCID: https://orcid.org/0000-0001-5740-0230, Lagkouvardos, I., Nier, A., Bergheim, I., Heikenwalder, M., Dunkel, A., Nederveen, A. J., Liebisch, G., Mancano, G., Claus, S. P., Benítez-Páez, A., la Fleur, S. E., Bergman, J. J., Gerdes, V., Sanz, Y., Booij, J., Kemper, E., Groen, A. K., Serlie, M. J., Haller, D. and Nieuwdorp, M. (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

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

Hernandez-Hernandez, O., Sanz, M. L., Kolida, S., Rastall, B. and Moreno, F. J. (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

Heydari, S., Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Ehsani, M. R., Mohammadifar, M. A., Khorshidian, N., Koushki, M. R. and Mortazavian, A. M. (2018) Rheological behaviour, sensory properties and syneresis of probiotic yogurt supplemented with various prebiotics. International Journal of Dairy Technology, 71 (S1). pp. 175-184. ISSN 1471-0307 doi: https://doi.org/10.1111/1471-0307.12491

Hidalgo, M., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Kolida, S., Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Kallithraka, S., Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274, Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and de Pascual-Teresa, S. (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

Ho, A. L., Carvalheiro, F., Duarte, L. C., Roseiro, L. B., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. 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

Ho, A. L., Kosik, O., Lovegrove, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. 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

Hobbs, D. A., Kaffa, N., George, T. W., Methven, L. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (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

Hongkulsup, C., Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Hooper, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Hotchkiss, Jr., A. T., Renye, Jr., J. A., White, A. K. ORCID: https://orcid.org/0000-0002-5875-8362, Nunez, A., Guron, G. K. P. ORCID: https://orcid.org/0000-0002-2009-5807, Chau, H. ORCID: https://orcid.org/0000-0002-4696-7343, Simon, S., Poveda, C., Walton, G. ORCID: https://orcid.org/0000-0001-5426-5635, Rastall, R. and Khoo, C. (2022) Cranberry arabino-xyloglucan and pectic oligosaccharides induce lactobacillus growth and short-chain fatty acid production. Microorganisms, 10 (7). 1346. ISSN 2076-2607 doi: https://doi.org/10.3390/microorganisms10071346

Hough, G., Methven, L. and Lawless, H. 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

Huang, Y.-Z., Liu, Y., Jin, Z., Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556, Qian, M., Zhu, B.-W. and Dong, X.-P. (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

Hunter, P. J., Atkinson, L. D., Vickers, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Pink, D., Hand, P., Barker, G., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 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

Hussain, I., Bell, A. E. and Grandison, A. 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

Hussain, I., Bell, A. E. and Grandison, A. 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, A. E. and Grandison, A. 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

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

Hussain, I., Yan, J., Grandison, A. and Bell, A. (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

Hörmann-Wallner, M., Krause, R., Alfaro, B., Jilani, H., Laureati, M., Almli, V. L., Sandell, M., Sandvik, P., Zeinstra, G. G. and Methven, L. (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

Isa, M. H. M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P. (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

Isa, M.H.M., Coraglia, D.E., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P. (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

Isa, M.H.M., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P. (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

Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. 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

Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. 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

Jackson, P. P. J., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, R. A. (2022) Determining the metabolic fate of human milk oligosaccharides: it may just be more complex than you think? Gut Microbiome, 3. e9. ISSN 2632-2897 doi: https://doi.org/10.1017/gmb.2022.8

Jackson, P. P. J. ORCID: https://orcid.org/0000-0003-0098-4719, Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, R. A. (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

Jackson, P. P. J., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065, Theis, S., van Harsselaar, J. and Rastall, R. A. (2022) Food for thought! Inulin-type fructans: does the food matrix matter? Journal of Functional Foods, 90. 104987. ISSN 1756-4646 doi: https://doi.org/10.1016/j.jff.2022.104987

Jasper, J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Wagstaff, C. ORCID: 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

Jauregi, P., 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

Jauregi, P., Olatujoye, J. B., Cabezudo, I., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. 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

Jia, C. and Jukes, D. (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

Jia, J., Frantz, N., Khoo, C., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Rastall, R. A. and McCartney, A. 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

Jia, J., Frantz, N., Khoo, C., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Rastall, R. A. and McCartney, A. 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

Jimenez Junca, C. A., Gumy, J. C., Sher, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Jimenez-Junca, C., Sher, A., Gumy, J.-C. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Junqueira-Goncalves, M. P., Salinas, G. E., Bruna, J. E. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Junqueira-Gonçalves, M. P., Alarcon, É. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Kachrimanidou, V., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Yanniotis, S., Kookos, I. and Koutinas, A. 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

Kaewjumpol, G., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Thawornchinsombut, S. (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

Kaldis, F., Cysneiros, D., Day, J., Karatzas, K.-A. G. and Chatzifragkou, A. ORCID: 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

Kampa, J., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Signorello, A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: 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

Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose. Foods, 11 (16). 2536. ISSN 2304-8158 doi: https://doi.org/10.3390/foods11162536

Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin. Foods, 11 (5). ISSN 2304-8158 doi: https://doi.org/10.3390/foods11050681

Kampa, J., Koidis, A., Ghawi, S. K., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type. European Food Research and Technology, 248 (11). pp. 2765-2777. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-022-04088-7

Kantifedaki, A., Kachrimanidou, V., 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

Kaombe, D.D., Du, Y. and Lewis, M. (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

Karimi, R., Mortazavian, A. M. and Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 (2012) Selective enumeration of probiotic microorganisms in cheese. Food Microbiology, 29 (1). pp. 1-9. ISSN 1095-9998 doi: https://doi.org/10.1016/j.fm.2011.08.008

Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Law, C., Methven, L., Mottram, D. and Gosney, M. (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

Kilic Bayraktar, M., Harbourne, N. and Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 (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. ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D. J., Grandison, A. S., Morgan, R., Livingstone, K. M., Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Reynolds, C. K. ORCID: https://orcid.org/0000-0002-4152-1190 (2019) Effect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows. Journal of Dairy Science, 102 (1). pp. 288-300. ISSN 0022-0302 doi: https://doi.org/10.3168/jds.2018-15247

Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Givens, I. D. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (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

Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. ORCID: 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

Kopsahelis, A., Kourmentza, C., Zafiri, C. and Kornaros, M. (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

Kosik, O., Powers, S. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (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

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

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

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, K., Economou, C. 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

Koutinas, A. A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kopsahelis, N., Papanikolaou, S. and Kookos, I. 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

Kuhnle, G. G. C. ORCID: 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

Kumar, R., Methven, L. and Oruna-Concha, M. J. ORCID: 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, R., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Balagiannis, D. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2024) Elevated temperature extraction of β-Carotene from freeze dried carrot powder into sunflower oil: extraction kinetics and thermal stability. Journal of Food Science. ISSN 1750-3841 (In Press)

Kumar, R., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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, V. ORCID: https://orcid.org/0000-0001-8967-6119, Brancoli, P., Narisetty, V., Wallace, S., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Kumar Dubey, B., Kumar, G., Bhatnagar, A., Kant Bhatia, S. and J.Taherzadeh, M. (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

La Fata, G., Rastall, R. A., Lacroix, C., Harmsen, H., Mohajeri, M., Weber, P. and Steinert, R. (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

La Rosa, S. L., Kachrimanidou, V., Buffetto, F., Pope, P. B., Pudlo, N. A., Martens, E. C., Rastall, R. A., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Westereng, B. (2019) Wood-derived dietary fibers promote beneficial human gut microbiota. mSphere, 4 (1). e00554-18. ISSN 2379-5042 doi: https://doi.org/10.1128/mSphere.00554-18

Lad, M. D., Ledger, V. M., Briggs, B., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2003) Analysis of the SDS−Lysozyme binding isotherm. Langmuir, 19 (12). pp. 5098-5103. ISSN 0743-7463 doi: https://doi.org/10.1021/la0269560

Lad, M.D., Birembaut, F., Matthew, J.M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J. (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

Lambourne, J., Tosi, P., Marsh, J., Bhandari, D., Green, R. , Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Shewry, P. 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

Lappa, I. K., Papadaki, A., Kachrimanidou, V., Terpou, A., Koulougliotis, D., Eriotou, E. and Kopsahelis, N. (2019) Cheese whey processing: integrated biorefinery concepts and emerging food applications. Foods, 8 (8). 347. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080347

Latulippe, M. E., Meheust, A., Augustin, L., Benton, D., Berčík, P., Birkett, A., Eldridge, A. L., Faintuch, J., Hoffmann, C., Miller Jones, J., Kendall, C., Lajolo, F., Perdigon, G., Antonio Prieto, P., Rastall, R. A., Sievenpiper, J. L., Slavin, J. and Wenzel de Menezes, E. (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

Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592 (2022) Sweet corn cob as a functional ingredient in bakery products. Food Chemistry: X, 13. 100180. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2021.100180

Lau, T., Harbourne, N. and Oruña‐Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (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

Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L., 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

Lertwanawatana, P., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Lewis, M. (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, M., Grandison, A., 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

Li, Z., Zhan, G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Guo, Z. (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

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937 (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

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Baxter, C. and Mottram, D. 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

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Mottram, D. 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

Likotrafiti, E., Tuohy, K. M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 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

Likotraftiti, E., Tuohy, K. M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 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

Liu, C., Kolida, S., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, R. 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

Liu, Y., Huang, Y., Zhang, L., Li, S., Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556, Zhu, B. and Dong, X. ORCID: 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, 54 (5). pp. 693-705. ISSN 1745-4603 doi: https://doi.org/10.1111/jtxs.12759

Lopez-Andres , P., Luciano, G., Vasta, V., Gibson, T. M., Biondi, L., Priolo, A. and Mueller-Harvey, I. (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

Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (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, F., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S. ORCID: https://orcid.org/0000-0003-1045-4412, Warren, G., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, McQueen Mason, S., Gomez, L., Faas, L., Balcombe, K., Srinivasan, C. ORCID: https://orcid.org/0000-0003-2537-7675, Picchioni, F., Hadley, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (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, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (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

Luna, P., Risfaheri, ., Hoerudin, ., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2022) Fractionation of carbohydrate polymers from Indonesian sorghum by-products. Food and Bioproducts Processing, 135. pp. 114-122. ISSN 0960-3085 doi: https://doi.org/10.1016/j.fbp.2022.07.007

Ma, F., Bell, A. E. and Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X (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

Ma, F., Wang, R., Li, X., Kang, W., Bell, A. E., Zhao, D., Liu, X. and Chen, W. (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

Ma, F., Zhang, Y., Liu, N., Zhang, J., Tan, G., Kannan, B., Liu, X. and Bell, A. 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, F., Zhang, Y., Wen, Y., Yao, Y., Zhu, J., Liu, X., Bell, A. and Tikkanen-Kaukanen, C. (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, F., Zhang, Y., Yao, Y., Wen, Y., Hu, W., Zhang, J., Liu, X., Bell, A. E. and Tikkanen-Kaukanen, C. (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

Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 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

Madruga, M.S., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, 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

Maina, S., Kachrimanidou, V. and Koutinas, A. (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

Maina, S., Kachrimanidou, V., Ladakis, D., Papanikolaou, S., de Castro, A. M. and Koutinas, A. (2019) Evaluation of 1,3-propanediol production by two Citrobacter freundii strains using crude glycerol and soybean cake hydrolysate. Environmental science and pollution research international, 26 (35). pp. 35523-35532. ISSN 1614-7499 doi: https://doi.org/10.1007/s11356-019-05485-4

Mao, Y., Lei, R., Ryan, J., Rodriguez, F. A., Rastall, B., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Winkworth-Smith, C., Harding, S. E., Ibbett, R. and Binner, E. (2019) Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2. 100026. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2019.100026

Markey, O., Garcimartín, A., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203 (2023) Impact of dairy fat manipulation on endothelial function and lipid regulation in human aortic endothelial cells exposed to human plasma samples: an in vitro investigation from the RESET study. European Journal of Nutrition. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-023-03284-9

Markey, O., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L. (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

Markey, O., Vasilopoulou, D., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S. ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (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

Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Mat Yusoff, M., Gordon, M. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Mavrommatis, I., Moynihan, P. J., Gosney, M. A. and Methven, L. (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

McCarron, R., Methven, L., Grahl, S., Elliott, R. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Fortification of pea and potato protein isolates in oat-based milk alternatives; effects on the sensory and volatile profile. Foods, 13 (13). 2075. ISSN 2304-8158 doi: https://doi.org/10.3390/foods13132075

McCarron, R., Methven, L., Grahl, S., Ruan, E. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Frontiers in Nutrition, 11. 1345371. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2024.1345371

Medici, E., Craig, W. J. and Rowland, I. ORCID: 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

Methven, L., Jiménez-Pranteda, M. L. and Lawlor, J. B. (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., Langreney, E. and Prescott, J. (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

Methven, L., Rahelu, K., Economoua, N., Kinneavya, L., Ladbrooke-Davis, L., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Mottram, D. S. and Gosney, M. (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

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

Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (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

Mills, C. E. ORCID: https://orcid.org/0000-0002-8313-3700, Touzonis, X., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (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

Min, J.-H., Reddy, L. V., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Kim, Y.-M. and Wee, Y.-J. (2019) Optimized production of Poly(γ-Glutamic acid) by bacillus sp. FBL-2 through response surface methodology using central composite design. Journal of Microbiology and Biotechnology, 29 (7). pp. 1061-1070. ISSN 1017-7825 doi: https://doi.org/10.4014/jmb.1904.04013

Mohd Maidin, N., Michael, N., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Jauregi, P. (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

Mohd Nor, N. D., Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L. (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

Mohd Nor, N. D., Mullick, H., Zhou, X., Oloyede, O. ORCID: https://orcid.org/0000-0001-6392-0937, Houston-Price, C. ORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. ORCID: https://orcid.org/0000-0002-6819-0934 and Methven, L. (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

Mohd Zaini, N. A. B., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2019) Microbial production of D-lactic acid from dried distillers grains with solubles. Engineering in Life Sciences, 19 (1). pp. 21-30. ISSN 1618-2863 doi: https://doi.org/10.1002/elsc.201800077

MohdMaidin, N., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Jauregi, P. (2019) Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace. Food Chemistry, 271. pp. 224-231. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2018.07.083

Mokhtar, W. M. F. W., Ghawi, S. K. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Momma, T. Y. ORCID: https://orcid.org/0000-0003-3729-0163, Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Fong, R. Y., Ensunsa, J. L., Crozier, A., Schroeter, H. and Ottaviani, J. 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, 67 (17). 2300281. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.202300281

Moniz, P., Ho, A. L., Duarte, L. C., Kolida, S., Rastall, R. A., Pereira, H. and Carvalheiro, F. (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

Monteagudo, A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476, Lovegrove, A., Shewry, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Monteagudo, A., Rastall, B., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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

Moreno-Montoro, M., Jauregi, P., Navarro-Alarcón, M., Olalla-Herrera, M., Giménez-Martínez, R., Amigo, L. and Miralles, B. (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

Moreno-Montoro, M., Olalla-Herrera, M., Rufián-Henares, J. Á., Martínez, R. G., Miralles, B., Bergillos, T., Navarro-Alarcón, M. and Jauregi, P. (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

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Marti-Bonmati, E., Hernando, I. and Hernandez, M. J. (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

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

Muchiri, M.N., McCartney, A. and Methven, L. (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

Musaro, A., Collins-Hooper, H., Sartori, R., Giallourou, N., Matsakas, A., Mitchell, R., Mararenkova, H., Flasskamp, H., Macharia, R., Ray, S., Swann, J. R., Sandri, M. and Patel, K. (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, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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

Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. 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

Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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

Muttucumaru, N., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. 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

Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563 (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

Muñoz-Labrador, A., Azcarate, S. ORCID: https://orcid.org/0000-0002-3736-4540, Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P. ORCID: https://orcid.org/0000-0001-6054-1608, Kolida, S., Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579, Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563 (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

Muñoz-Labrador, A., Lebrón-Aguilar, R. ORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. ORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Azcarate, S. M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., Methven, L., Rastall, R. A., Moreno, F. J. ORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. ORCID: https://orcid.org/0000-0002-5670-4563 (2022) Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides. Journal of Agricultural and Food Chemistry, 70 (29). pp. 9048-9056. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.2c01363

Naksang, P. ORCID: https://orcid.org/0000-0002-9593-9381, Tongchitpakdee, S., Thumanu, K., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Rachtanapun, C. (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

Newman, J., Harbourne, N., 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

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) Re-engineering food engineering. The Chemical Engineer, 909. pp. 30-33. ISSN 0302-0797

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Noriega, D., Zuñiga, M. E., Soto, C., MohdMaidin, N., Michael, N. and Jauregi, P. (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

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Investigating UK school-aged children’s sustainable food packaging disposal knowledge and engagement levels in ecologically valid settings. Sustainability, 16 (16). 7235. ISSN 2071-1050 doi: https://doi.org/10.3390/su16167235

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 and Lignou, S. ORCID: 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, V. ORCID: https://orcid.org/0000-0002-1961-2539, Alexi, N. and Lignou, S. ORCID: 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, V. ORCID: https://orcid.org/0000-0002-1961-2539, Alexi, N., Contente, A. and Lignou, S. ORCID: 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, V. ORCID: https://orcid.org/0000-0002-1961-2539, Kaimila, Y. ORCID: https://orcid.org/0000-0002-1650-9050, Lovegrove, J. ORCID: https://orcid.org/0000-0001-7633-9455 and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Exploring UK older adults’ dietary fibre consumption habits and associated factors: a National Diet and Nutrition Survey perspective. British Journal of Nutrition. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114524001557 (In Press)

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. ORCID: 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, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. (2022) Promoting protein intake in an ageing population: product design implications for protein fortification. Nutrients, 14 (23). 5083. ISSN 2072-6643 doi: https://doi.org/10.3390/nu14235083

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. ORCID: 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

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L. (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, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Gosney, M. A. and Methven, L. (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

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M. and Methven, L. (2022) Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. Food Quality and Preference, 101. 104638. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2022.104638

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oloyede, O. O., Vasquez, G., Anguiano Arreola, P. ORCID: https://orcid.org/0009-0009-2765-9730 and Alexi, N. (2024) Exploring food waste from a segmentation and intervention perspective—what design cues matter? A narrative review. Sustainability, 16 (16). 7043. ISSN 2071-1050 doi: https://doi.org/10.3390/su16167043

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, Tindall, M., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Lignou, S. ORCID: 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

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Alexi, N., Menil, A., Ren, G., Jadhav, N. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Investigating students’ food packaging-related challenges and preferences in Europe and Asia. Sustainability, 16 (12). 5185. ISSN 2071-1050 doi: https://doi.org/10.3390/su16125185

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Oloyede, O. O., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Janice Wang, Q., Vásquez, G. and Alexi, N. (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

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Rodriguez Garcia, J., Lovegrove, A., Shewry, P., Charlton, M., Gillett, N., Tindall, M. J. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) “Wait, do I need more fiber?” Exploring UK consumers’ dietary fiber-related awareness and white bread as a viable solution to promote subsequent intake. Current Developments in Nutrition, 8 (9). 104430. ISSN 2475-2991 doi: https://doi.org/10.1016/j.cdnut.2024.104430

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Waters, C., Oloyede, O. O. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2022) Exploring consumers’ understanding and perception of sustainable food packaging in the UK. Foods, 11 (21). 3424. ISSN 2304-8158 doi: https://doi.org/10.3390/foods11213424

Nualkaekul, S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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, S., Cook, M. T., Khutoryanskiy, V. V. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Nualkaekul, S., Deepika, G. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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, S., Lenton, D., Cook, M. T., Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Nualkaekul, S., Salmeron, I. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Nwokocha, B.C., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 (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, J. ORCID: https://orcid.org/0000-0001-6792-1152, Addy, J., Mead, A., Hall, C., Mackay, C., Ashfield, T., McDiarmid, F., Curtis, T. Y., Raffan, S., Wilkinson, M. ORCID: https://orcid.org/0000-0002-4534-1728, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Cryer, N., de Almeida, I. M. and Halford, N. G. ORCID: 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, J., Alarcón-Reverte, R., Wilkinson, M., Ravet, K., Raffan, S., Minter, A., Mead, A., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, de Almeida, I. M., Cryer, N. C., Halford, N. G. and Pearce, S. (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

Oddy, J. ORCID: https://orcid.org/0000-0001-6792-1152, Chhetry, M., Awal, R., Addy, J., Wilkinson, M., Smith, D., King, R., Hall, C., Testa, R., Murray, E., Raffan, S., Curtis, T. Y., Wingen, L., Griffiths, S., Berry, S., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Cryer, N. ORCID: https://orcid.org/0000-0002-3684-143X, Moreira de Almeida, I. and Halford, N. G. ORCID: 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. e20335. ISSN 1940-3372 doi: https://doi.org/10.1002/tpg2.20335

Oddy, J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. 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

Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (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

Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. ORCID: https://orcid.org/0000-0001-6488-2530 (2022) Understanding the relationships between free asparagine in grain and other traits to breed low-asparagine wheat. Plants, 11 (5). e669. ISSN 2223-7747 doi: https://doi.org/10.3390/plants11050669

Ogué-Bon, E., Khoo, C., Hoyles, L., McCartney, A. L., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A. (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

Ogué-Bon, E., Khoo, C., McCartney, A. L., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A. (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

Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Okunade, O., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Ghawi, S. K., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931 and Methven, L. (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

Olatujoye, J. B., Methven, L. and Jauregi, P. (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

Oliveira, D. L., Costabile, A., Wilbey, R., Grandison, A. 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, A., Grandison, A., 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

Oliveira, D. L., Wilbey, R. A., Grandison, A. S. and Roseiro, L. 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

Oloyede, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (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, O. O. ORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Methven, L. (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, O. O. ORCID: https://orcid.org/0000-0001-6392-0937 and Lignou, S. ORCID: 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

Omar, A., Harbourne, N. and Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 (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

Omar, A., Harbourne, N. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (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

Omoarukhe, E. D., On-Nom, N., Grandison, A. S. and Lewis, M. 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

On-Nom, N., Grandison, A. and Lewis, M. 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

Onumpai, C., Kolida, S., Bonnin, E. and Rastall, B. (2011) Microbial utilization and selectivity of pectin fractions with various structures. Applied and Environmental Microbiology, 77 (16). pp. 5747-5754. ISSN 1098-5336

Ortiz-Chao, P., Gómez-Ruiz, J. A., Rastall, R. A., Mills, D., Cramer, R., Pihlanto, A., Korhonen, H. and Jauregi, P. (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

Osman, A., Symeou, S., Trisse, V., Watson, K. A. ORCID: https://orcid.org/0000-0002-9987-8539, Tzortzis, G. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Osman, A., Tzortzis, G., Rastall, R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Osman, A., Tzortzis, G., Rastall, R. A. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Ottaviani, J. I., Schroeter, H. and Kuhnle, G. G. C. ORCID: 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

Pandey, V. K., Upadhyay, S. N., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Mishra, P. K. (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

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

Papa Spada, F., Balagiannis, D. P., Purgatto, E., do Alencar, S. M., Canniatti-Brazaca, S. G. and Parker, J. K. ORCID: 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

Papa Spada, F., Masson Zerbeto, L., Cabreira Ragazi, G., Roel Gutierrez, E., Coelho Souza, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Canniatti-Brazaca, S. (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

Papadaki, A., Vieira Fernandes, K., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Gonçalves Aguieiras, E. C., Cavalcanti da Silva, J. A., Fernandez-Lafuente, R., Papanikolaou, S., Koutinas, A. and Guimarães Freire, D. M. (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

Papadopoulou, A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Papadopoulou, A., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Papanikolaou, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Fakas, S., Galiotou-Panayotou, M., Komaitis, M., Nicaud, J.-M. and Aggelis, G. (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

Papanikolaou, S., Diamantopoulou, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Philippoussis, A. and Aggelis, G. (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

Park, J.-Y., Jung, Y.-S., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Park, K.-M. ORCID: https://orcid.org/0000-0002-4706-8681 and Chang, P.-S. ORCID: https://orcid.org/0000-0001-9645-7010 (2024) Controlling cis/trans isomerism of monounsaturated fatty acids via a recombinant cytochrome c-type cis/trans fatty acid isomerase. Food Control, 160. 110319. ISSN 1873-7129 doi: https://doi.org/10.1016/j.foodcont.2024.110319

Park, J.-Y., Lee, M.-G., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Park, K.-M. and Chang, P.-S. (2024) Geometric isomerization of dietary monounsaturated fatty acids by a cis/trans fatty acid isomerase from Pseudomonas putida KT2440. International Journal of Biological Macromolecules, 281. 136075. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2024.136075

Park, J.-Y., Yu, H., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Park, K.-M. and Chang, P.-S. (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

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D. (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, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. 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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Hassell, G. M. E., Mottram, D. S. and Guy, R. 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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kelly, C. E. and Gane, S. B. (2022) Insights into the molecular triggers of parosmia based on gas chromatography olfactometry. Communications Medicine, 2 (1). 58. ISSN 2730-664Xc doi: https://doi.org/10.1038/s43856-022-00112-9

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kelly, C. E., Smith, B. C., Kirkwood, A. F., Hopkins, C. and Gane, S. (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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Shankland, K. ORCID: https://orcid.org/0000-0001-6566-0155, Kurwie, P., Griffiths, H. D. and Baines, D. 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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L., Pellegrino, R., Smith, B. C., Gane, S. and Kelly, C. E. (2022) Emerging pattern of post-COVID-19 parosmia and its effect on food perception. Foods, 11 (7). 967. ISSN 2304-8158 doi: https://doi.org/10.3390/foods11070967

Parma, V., Ohla, K., Veldhuizen, M. G., Niv, M. Y., Kelly, C. E., Bakke, A. J., Cooper, K. W., Bouysset, C., Pirastu, N., Dibattista, M., Kaur, R., Liuzza, M. T., Pepino, M. Y., Schopf, V., Pereda-Loth, V., Olsson, S. B., Gerkin, R. C., Dominguez, P. R., Albayay, J., Farruggia, M. C., Bhutani, S., Fjaeldstad, A. W., Kumar, R., Menini, A., Bensafi, M., Sandell, M., Konstantinidis, I., Di Pizio, A., Genovese, F., Öztürk, L., Thomas-Danguin, T., Frasnelli, J., Boesveldt, S., Saatci, Ö., Saraiva, L. R., Lin, C., Golebiowski, J., Hwang, L.-D., Ozdener, M. H., Guardia, M. D., Laudamiel, C., Ritchie, M., Havlicek, J., Pierron, D., Roura, E., Navarro, M., Nolden, A. A., Lim, J., Whitcroft, K. L., Colquitt, L. R., Ferdenzi, C., Brindha, E. V., Altundag, A., Maachi, A., Nunez-Parra, A., Patel, Z. M., Fiorucci, S., Philpott, C. M., Smith, B. C., Lundstrom, J. N., Mucignat, C., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, van den Brink, M., Schmuker, M., Fischmeister, F. P. S., Heinbockel, T., Shields, V. D. C., Faraji, F., Santamaria, E., Fredborg, W. E. A., Morini, G., Olofsson, J. K., Jalessi, M., Karni, N., D'Errico, A., Alizadeh, R., Pellegrino, R., Meyer, P., Huart, C., Chen, B., Soler, G. M., Alwashahi, M. K., Welge-Lussen, A., Freiherr, J., de Groot, J. H. B., Klein, H., Okamoto, M., Singh, P. B., Hsieh, J. W., Reed, D. R., Hummel, T., Munger, S. D. and Hayes, J. 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

Pathomrungsiyounggul, P., Grandison, A. and Lewis, M. (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

Pathomrungsiyounggul, P., Grandison, A. S. and Lewis, M. 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

Payne, C., Methven, L., Fairfield, C., Gosney, M. and Bell, A. 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

Pa’ee, K. F., Gibson, T., Marakilova, B. and Jauregi, P. (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

Pellegrino, R., Mainland, J. D., Kelly, C. E., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Hummel, T. (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, I., Buyken, A. E., Penczynski, K. J., Remer, T., Kuhnle, G. G. ORCID: https://orcid.org/0000-0002-8081-8931, Herder, C., Roden, M., Della Corte, K., Nöthlings, U. and Alexy, U. ORCID: 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

Picot-Allain, M. C. N., Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abdoun-Ouallouche, K., Aberkane, L., Djefal-Kerrar, A., Mahomoodally, M. F. and Emmambux, M. N. (2022) Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels. Food Bioscience, 46. 101550. ISSN 2212-4306 doi: https://doi.org/10.1016/j.fbio.2022.101550

Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2025) Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt. Food Chemistry, 464 (1). 141532. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2024.141532

Piornos, J. A., Koussissi, E., Balagiannis, D. P., Eric, B. and Parker, J. K. ORCID: 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

Piornos, J. A., Balagiannis, D. P., Methven, L., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Piornos, J. A., Delgado, A., de La Burgade, R. C. J., Methven, L., Balagiannis, D. P., Koussissi, E., Brouwer, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Postles, J., Curtis, T. Y., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, 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

Postles, J., Powers, S. J., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D. S. and Halford, N. 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, S. J., Mottram, D. S., Curtis, A. and Halford, N. 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

Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N. 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

Prabhakumari, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Prasanna, P. H. P., Bell, A., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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, A. S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Prasanna, P. P. H. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Prasanna, P.H.P., Grandison, A.S. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

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

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., 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

Ramayya, N., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Duncan, E. (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

Ramne, S. ORCID: https://orcid.org/0000-0003-1291-4494, Brunkwall, L., Ericson, U. ORCID: https://orcid.org/0000-0003-4629-4318, Gray, N. ORCID: https://orcid.org/0000-0002-0094-5245, Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Nilsson, P. M. ORCID: https://orcid.org/0000-0002-5652-8459, Orho-Melander, M. ORCID: https://orcid.org/0000-0002-3578-2503 and Sonestedt, E. ORCID: 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

Ramos, P. E., Cerqueira, M. A., Cook, M. T., Bourbon, A. I., Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Teixeira, J. A. and Vicente, A. 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

Rastall, B. (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

Rastall, R. 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

Rastall, R. A. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Rastall, R. A., Diez-Municio, M., Forssten, S. D., Hamaker, B., Meynier, A., Moreno, F. J., Respondek, F., Stahl, B., Venema, K. and Wiese, M. (2022) Structure and function of non-digestible carbohydrates in the gut microbiome. Beneficial Microbes, 13 (2). pp. 95-168. ISSN 1876-2883 doi: https://doi.org/10.3920/BM2021.0090

Reboleira, J., Silva, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Limos, M. 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, D. P. and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (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

Rivera-Toapanta, E., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Terriente, C., Gonzalez, J., Guerrero, L., Claret, A., Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Gil, M. and Oliver, M. A. (2022) Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions. Acta Scientific Nutritional Health, 6 (7). pp. 123-139. ISSN 2585-1423

Roberfroid, M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476, Hoyles, L., McCartney, A. L., Rastall, R., Rowland, I., Wolvers, D., Watztl, B., Szajewska, H., Stahl, B., Guarner, F., Respondek, F., Whelan, K., Coxam, V., Davicco, M., Léotoing, L., Wittrant, Y., Delzenne, N., Cani, P., Neyrinck, A. 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

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, L. (2022) Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits. LWT - Food Science and Technology, 167. 113837. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2022.113837

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Green, A. and Mariner, T. (2024) Assessment approach at programme level: a case study in food science. Practitioner Research in Higher Education. pp. 22-34.

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I. (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

Rodriguez Mateos, A. M., Millar, S. J., Bhandari, D. G. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Laguna, L., Puig, A., Salvador, A. and Hernando, I. (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, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I. (2013) Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences, 31 (4). pp. 355-360. ISSN 1212-1800

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Sahi, S. S. and Hernando, I. (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, J. ORCID: https://orcid.org/0000-0002-4986-3144, Sahi, S. S. and Hernando, I. (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, J. ORCID: https://orcid.org/0000-0002-4986-3144, Salvador, A. and Hernando, I. (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

Roozendaal, H., Abu-hardan, M. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Ruiz-Aceituno, L., Hernandez-Hernandez, O., Kolida, S., Moreno, F. J. and Methven, L. (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

Ruiz-Matute, A. I., Brokl, M., Sanz, M. L., Soria, A. C., Côté, G. L., Collins, M. E. and Rastall, B. (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

Sanders, M. E., Merenstein, D. J., Reid, G., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A. (2019) Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. Nature Reviews Gastroenterology and Hepatology, 16. pp. 605-616. ISSN 1759-5053 doi: https://doi.org/10.1038/s41575-019-0173-3

Sanders, M. R., Clifton, L. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. 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

Sanders, M. R., Clifton, L. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. 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

Sanders, M. R., Clifton, L. A., Neylon, C., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. 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

Sansone, R., Rodriguez-Mateos, A., Heuel, J., Falk, D., Schuler, D., Wagstaff, R., Kuhnle, G. G. C. ORCID: https://orcid.org/0000-0002-8081-8931, Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274, Schroeter, H., Merx, M. W., Kelm, M. and Heiss, C. (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

Santos-Ebinuma, V. C., Teixeira, M. F. S., Pessoa, A. and Jauregi, P. (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

Sarbini, S. R., Deaville, E. R., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 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

Sarbini, S. R., Kolida, S., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 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

Sarbini, S. R., Kolida, S., Naeye, T., Einerhart, A., Brison, Y., Remaud-Simeon, M., Monsan, P., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. 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

Scollo, E., Neville, D., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Trotin, M. and Cramer, R. ORCID: 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

Scott, K. P., Grimaldi, R., Cunningham, M., Sarbini, S. R., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065, Tang, M. L., Lee, J. C.-Y., Yau, Y. F., Ansell, J., Theis, S., Yang, K., Menon, R., Arfsten, J., Manurung, S., Gourineni, V. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Sellem, L. ORCID: https://orcid.org/0000-0002-2697-997X, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Paper, L., Givens, I. D. ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 (2022) Can individual fatty acids be used as functional biomarkers of dairy fat consumption in relation to cardiometabolic health? A narrative review. British Journal of Nutrition, 128 (12). pp. 2373-2386. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114522000289

Sharma, N., Alam, T., Goyal, S.K., Fatma, S., Pathania, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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, N., Goyal, S. K., Alam, T., Fatma, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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, N., Goyal, S. K., Alam, T., Fatma, S., Chaoruangrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Shen, H., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Zhao, M. and Sun, W. (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

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (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

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (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

Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, D. S. 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

Si, J.-B., Jang, E.-J., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Wee, Y.-J. (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

Sidira, M., Kourkoutas, Y., Kanellaki, M. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Silva, A., Rocha, C., Ribeiro, J., Aganovic, K., Lima, R. C. and Cunha, L. M. (2024) Consumer perception of risk towards new sustainable non-thermal food processing technologies: a cross-cultural study between Portugal, Germany, and the UK. Innovative Food Science and Emerging Technologies, 96. 103772. ISSN 1878-5522 doi: https://doi.org/10.1016/j.ifset.2024.103772

Sinha, R., Zhao, N. ORCID: https://orcid.org/0000-0002-7762-3949, Goedert, J. J., Byrd, D. A. ORCID: https://orcid.org/0000-0003-4275-7901, Wan, Y., Hua, X., Hullings, A. G., Knight, R., Breda, S. v., Mathijs, K., de Kok, T. M. ORCID: https://orcid.org/0000-0003-2102-3626, Ward, M. H., Pieters, H.-J., Sági-Kiss, V., Kuhnle, G. G. ORCID: https://orcid.org/0000-0002-8081-8931, Georgiadis, P., Saccani, G., Parolari, G., Virgili, R., Hemke, G., Hung, Y., Verbeke, W., Masclee, A. A., Vleugels-Simon, C. B., van Bodegraven, A. A., Dobbelaere, D., Vandewynkel, A., van der Kruijk, R., Egberts, F. and van Helvoirt, J.-H. (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

Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Clegg, M. and Methven, L. (2022) Review of protein intake and suitability of foods for protein- fortification in older adults in the UK. Critical Reviews in Food Science and Nutrition. ISSN 1040-8398 doi: https://doi.org/10.1080/10408398.2022.2137777

Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Methven, L., Clegg, M. E., Geny, A., Ueland, Ø., Synnøve Grini, I., Helgesdotter Rognså, G., Maitre, I., Brasse, C., Van Wymelbeke-Delannoy, V. and Sulmont-Rossé, C. (2024) Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway. Appetite, 197. 107319. ISSN 1095-8304 doi: https://doi.org/10.1016/j.appet.2024.107319

Song, D.-Y., Reddy, V. L., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 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

Sood, S., Methven, L. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2024) Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852 doi: https://doi.org/10.1080/10408398.2024.2365962

Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (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

Spigno, G., Amendola, D., Dahmoune, F. and Jauregi, P. (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

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

Stewart, A., Grandison, A., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694, Ryan, A., Festring, D. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Stewart, A., Grandison, A. S., Ryan, A., Festring, D., Methven, L. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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

Sullivan, R. C., Makinwa, F., Fagan, C. ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2024) Characterisation of cooked cheese flavour: volatile components. Journal of Food Science, 89 (10). pp. 6425-6442. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.17357

Sullivan, R. C., Nottage, S., Makinwa, F., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592, Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. K. ORCID: 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, S., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: 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

Syrios, A., Faka, M., Grandison, A. S. and Lewis, M. 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

Tchakouteu, S. S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, 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

Tchakouteu, S. S., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kalantzi, O., Stoforos, N. G., Koutinas, A. A., Aggelis, G. and Papanikolaou, S. (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

Terlicka, K. M. and Jukes, D. 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

Teruel, M. d. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Torrezan, R., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M. (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

Torrezan, R., Tham, W.P., Bell, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 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

Trotta, F. ORCID: https://orcid.org/0000-0002-9170-2029, Da Silva, S., Massironi, A., Mirpoor, S. F. ORCID: https://orcid.org/0000-0001-9172-794X, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Khalil Ghawi, S. ORCID: https://orcid.org/0000-0001-9787-9506 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2024) Advancing food preservation: sustainable Green-AgNPs bionanocomposites in paper-starch flexible packaging for prolonged shelf life. Polymers, 16 (7). 941. ISSN 2073-4360 doi: https://doi.org/10.3390/polym16070941

Trotta, F. ORCID: https://orcid.org/0000-0002-9170-2029, Da Silva, S., Massironi, A., Mirpoor, S. F. ORCID: https://orcid.org/0000-0001-9172-794X, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Khalil Ghawi, S. and Charalampopoulos, D. ORCID: 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

Tsakona, S., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Kookos, I. K. and Koutinas, A. 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

Tsakona, S., Papadaki, A., Kopsahelis, N., Kachrimanidou, V., Papanikolaou, S. and Koutinas, A. (2019) Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams. Foods, 8 (8). 300. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080300

Tsakona, S., Skiadaresis, A. G., Kopsahelis, N., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Papanikolaou, S., Kookos, I. K. and Koutinas, A. 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

Tsatsaragkou, K., Methven, L., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (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

Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (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

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

Tsitlakidou, P., Van Loey, A., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (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

Turner, L., Dawda, D., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, F. and Lignou, S. ORCID: 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, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (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, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. ORCID: 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, L., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. ORCID: 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, L., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, F. and Lignou, S. ORCID: 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

Tzirita, M., Papanikolaou, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Quilty, B. (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

Uzunlu, S. and Methven, L. (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

Uzunlu, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Val-Laillet, D., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Baines, D., Naylor, P. and Naylor, R. (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

Visioli, F. ORCID: https://orcid.org/0000-0002-1756-1723, Marangoni, F., Fogliano, V., Del Rio, D., Martinez, J. A., Kuhnle, G. ORCID: https://orcid.org/0000-0002-8081-8931, Buttriss, J., Da Costa Ribeiro, H., Bier, D. and Poli, A. (2023) The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package. Nutrition Research Reviews, 36 (2). pp. 340-350. ISSN 0954-4224 doi: https://doi.org/10.1017/S0954422422000117

Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Rastall, R. A., Martini, M., Williams, C., Jeffries, R. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Wang, B., Ormston, S., Płatosz, N., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Qin, N., Humphries, D. J., Pétursdóttir, Á. H., Halmemies-Beauchet-Filleau, A., Juniper, D. T. and Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X (2024) Effect of dietary protein source and Saccharina latissima on nutritional and safety characteristics of milk. Journal of the Science of Food and Agriculture, 104 (12). pp. 7355-7366. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.13556

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2022) Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Quality and Preference, 98. 104503. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104503

Wang, Y., Zhao, J., Zhang, W., Liu, C., Jauregi, P. and Huang, M. (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, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (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

Wei, X., Sun, Q., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (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

Welderufael, F. T., Gibson, T. and Jauregi, P. (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, F. T., Gibson, T., Methven, L. and Jauregi, P. (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

Wendt, J. and Morriss, J. (2022) An examination of intolerance of uncertainty and contingency instruction on multiple indices during threat acquisition and extinction training. International Journal of Psychophysiology, 177. pp. 171-178. ISSN 0167-8760 doi: https://doi.org/10.1016/j.ijpsycho.2022.05.005

Weston, E. J. E., Millman, C., Setarehnejad, A., Bennett, E. J. and Oruna-Concha, M. J. ORCID: 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

Wichienchot, S., Jatupornpipat, M. and Rastall, B. (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

Withers, C., Gosney, M. and Methven, L. (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

Xenopoulos, E., Giannikakis, I., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Koutinas, A. and Papanikolaou, S. (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

Xu, F., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (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

Yap, S. K., Chin, N. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Shah, N. N. A. K. and Than, L. T. L. (2024) Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post-harvest maturation. International Journal of Food Science and Technology. ISSN 1365-2621 doi: https://doi.org/10.1111/ijfs.16874

Yap, S. K., Chin, N. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Shah, N. N. A. K. and Than, L. T. L. (2024) An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey. Journal of Food Measurement and Characterization, 18 (4). pp. 2609-2617. ISSN 2193-4134 doi: https://doi.org/10.1007/s11694-023-02340-6

Yap, S. K., Chin, N. L., Shah, N. N. A. K., Than, L. T. L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis. Journal of the Science of Food and Agriculture, 102 (12). pp. 5440-5451. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.11898

Yeo, H., Balagiannis, D. P., Koek, J. H. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2022) Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines. Molecules, 27 (19). 6712. ISSN 1420-3049 doi: https://doi.org/10.3390/molecules27196712

Yu, H., Bruzda, K., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2023) Impact of fermentation conditions and purification strategy on bacterial cellulose properties. Johnson Matthey Technology Review, 67 (4). pp. 458-467. ISSN 2056-5135 doi: https://doi.org/10.1595/205651323X16794186402492

Yu, Z., Chen, Y., Chen, Y., Wei, Y., Fu, C., Liu, D., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Han, C. (2024) Molecular dynamics simulation and performance verification of γ-polyglutamic acid/cold water–soluble starch film formation and permeability. Polymer Bulletin. ISSN 0170-0839 doi: https://doi.org/10.1007/s00289-024-05231-y

Zainal Abidin, M., Junqueira-Gonçalves, M. P., Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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

Zainal Abidin, M., Kourmentza, C., Karatzas, K. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2019) Enzymatic hydrolysis of thermally pre‐treated chitin and antimicrobial activity of N,N'‐diacetylchitobiose. Journal of Chemical Technology and Biotechnology, 94 (8). pp. 2529-2536. ISSN 1097-4660 doi: https://doi.org/10.1002/jctb.6043

Zaini, N. A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Tverezovskiy, V. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2019) Purification and polymerisation of microbial D-lactic acid from DDGS hydrolysates fermentation. Biochemical Engineering Journal, 150. 107265. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2019.107265

Zaini, N.A.B., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (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

Zamri, A. I., Ledward, D. A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Zhang, G., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rodriguez Garcia, J. ORCID: 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

Zhang, G., Li, Z., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2024) Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.). Future Foods, 10. 100399. ISSN 26668335 doi: https://doi.org/10.1016/j.fufo.2024.100399

Zhang, G. ORCID: https://orcid.org/0000-0001-8690-3371, Li, Z., Guo, Z. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2024) Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: physicochemical properties and oxidative stability. Journal of Agriculture and Food Research, 16. 101182. ISSN 26661543 doi: https://doi.org/10.1016/j.jafr.2024.101182

Zhang, Y., Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556, Yao, Y., Guo, X., Wang, R. and Peng, Z. (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

Zhou, X., Yeomans, M., Thomas, A., Wilde, P., Linter, B. and Methven, L. (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

Zhou, X., Shen, Y., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (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

Zikou, E., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, 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

de Albuquerque, P. B. S. ORCID: https://orcid.org/0000-0002-6310-1365, de Souza, M. P. ORCID: https://orcid.org/0000-0002-8629-143X, Bourbon, A. I. ORCID: https://orcid.org/0000-0002-5845-7359, Cerqueira, M. A. ORCID: https://orcid.org/0000-0001-6614-3942, Pastrana, L. ORCID: https://orcid.org/0000-0002-6637-3462, Jauregi, P. ORCID: https://orcid.org/0000-0003-4438-191X, Teixeira, J. A. ORCID: https://orcid.org/0000-0002-4918-3704 and das Graças Carneiro-da-Cunha, M. (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

de Andrade Lima, M., Andreou, R., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: 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

de Andrade Lima, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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, M., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: 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

de Andrade Lima, M., Kestekoglou, I., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (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 Barros, J. M. S., Scherer, T., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Edwards, A. D. ORCID: https://orcid.org/0000-0003-2369-989X (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

de Barros, J. M.S., Costabile, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Edwards, A. D. ORCID: https://orcid.org/0000-0003-2369-989X (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

de Barros, J. M.S., Lechner, T., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 and Edwards, A. D. ORCID: https://orcid.org/0000-0003-2369-989X (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

de Carvalho, N. M., Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635, Poveda, C. G., Silva, S.N., Amorim, M., Madureira, A. R., Pintado, M. E., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 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, S. G. ORCID: https://orcid.org/0000-0003-1421-8214, Mathijs, K., Pieters, H.‐J., Sági‐Kiss, V., Kuhnle, G. G. ORCID: https://orcid.org/0000-0002-8081-8931, Georgiadis, P., Saccani, G., Parolari, G., Virgili, R., Sinha, R., Hemke, G., Hung, Y., Verbeke, W., Masclee, A. A., Vleugels‐Simon, C. B., van Bodegraven, A. A. and de Kok, T. 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

van Breda, S. G., Mathijs, K., Sagi Kiss, V., Kuhnle, G. G. ORCID: https://orcid.org/0000-0002-8081-8931, van der Veer, B., Jones, R. R., Sinha, R., Ward, M. H. and de Kok, T. M. (2019) Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers. Environmental Health, 18 (1). 87. ISSN 1476-069X doi: https://doi.org/10.1186/s12940-019-0525-z

Book or Report Section

Baines, D. A., Bishara, S., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D. S. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, D. S. and Taylor, A. 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, D., Cappe, H., Beckmann, C. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (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, D., Liu, L. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (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.

Balagiannis, D. P., Howard, J., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Desforges, N. and Mottram, D. S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. S. and Taylor, A. 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, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Higley, J., Smith, G., Wedzicha, B. 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, M., Peterson, D. and Schieberle, P. (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

Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Pyle, D. L., Desforges, N. and Mottram, D. S. (2010) Modelling the generation of flavour in a real food system. In: Blank, I. , Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 284-287. ISBN 9783905745191

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

Brennan, J.G., Grandison, A. and Lewis, M. (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. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2018) Distiller's dried grains with solubles (DDGS) and intermediate products as starting materials in biorefinery strategies. In: Galanakis, C. 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

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2016) Upgrading food processing side streams. In: Williams, P. A. and Phillips, G. (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, A. ORCID: https://orcid.org/0000-0002-9255-7871, Vrcic, N. and Hernandez-Hernandez, O. (2021) Analysis of carbohydrates and glycoconjugates in food by CE and HPLC. In: el Rassi, Z. (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

Chua, X., Uwiduhaye, E., Petroula, T., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Griffiths, H. D., Baines, D. A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B., Beauchamp, J. and Buettner, A. (eds.) Sex, Smoke and Spirits: The Role of Chemistry. ACS Symposium Series, pp. 67-79. doi: https://doi.org/10.1021/bk-2019-1321.ch006

Cook, M. T., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. V. ORCID: https://orcid.org/0000-0002-7221-2630 (2014) Microencapsulation of probiotic bacteria into alginate hydrogels. In: Connon, C. J. and Hamley, I. W. ORCID: https://orcid.org/0000-0002-4549-0926 (eds.) Hydrogels in Cell-Based Therapies. RSC soft matter series. Royal Society of Chemistry, Cambridge, pp. 95-111. ISBN 9781782621263

Deepika, G. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2010) Surface and adhesion properties of lactobacilli. In: Laskin, A. I., Sariaslani, S. and Gadd, G. 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

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Dodson, A. T., Briddon, A., Halford, N. G. and Mottram, D. S. (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, D. S. and Taylor, A. 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. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D. P., Higley, J., Henson, T., Smith, G. and Mottram, D. S. (2015) Key aroma compounds of sweet potato fries. In: Flavour Science. Context Products, pp. 213-216.

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Snowden, S., Briddon, A., Halford, N. 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

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Srisajjalertwaja, S., Dodson, A. T., Apichartsarangkoon, A. and Mottram, D. S. (2010) Novel esters in thai green chilli. In: Imre , B., Wüst, M. and Yeretzian, C. (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, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Woolsgrove, J. A., Wang, D. K., Dodson, A. T. and Mottram, D. S. (2010) Aroma compounds in French fries from three potato varieties. In: Blank, I. , Wüst, M. and Yeretzian, C. (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, R. ORCID: https://orcid.org/0000-0003-4313-0019 (2007) Capillary electrophoresis: food additives. In: Wilson, I. D. (ed.) Encyclopedia of Separation Science. Academic Press, pp. 1-7. ISBN 9780122267703 doi: https://doi.org/10.1016/B978-012226770-3/10728-9

Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (2005) Capillary electrophoresis: food chemistry applications. In: Worsfold, P., Townshend, A. and Poole, C. (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

Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 (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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 (2009) Food Chemistry. In: Campbell-Platt, G. (ed.) Food Science and Technology. Wiley-Blackwell, Oxford, pp. 5-32. ISBN 978-0-632-06421-2

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

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

Grandison, A. (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, A. (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

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

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

Harbourne, N., Marete, E., Jacquier, J. C. and O' Riordan, D. (2013) Conventional extraction techniques for phytochemicals. In: Tiwari, B.K., Brunton, N. P. and Brennan, C. 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

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

Kumar, R., Sharma, V. and Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (2022) Waste minimization and management in food industry. In: Sehgal, S., Signh, B. and Sharma, V. (eds.) Smart and Sustainable Food Technologies. Springer, Singapore, pp. 309-340. ISBN 9789811917455 doi: https://doi.org/10.1007/978-981-19-1746-2_11

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

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539 (2024) An overview of sensory discrimination tests. In: Rogers, L., Hort, J., Kemp, S. E. and Hollowood, T. (eds.) Discrimination Testing in Sensory Evaluation. Wiley, Chichester, pp. 49-66. ISBN 9780470671405 doi: https://doi.org/10.1002/9781118635353.ch3

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Flavor production. In: Varzakas, T. and Tzia, C. (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

Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Baxter, C. and Mottram, D. S. (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

Methven, L. (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, L., Bushell, M. C., Gray, L., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Mottram, D. S. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I., Wüst, M. and Yeretzian, C. (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

Mondal, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2019) The role of bubbles in the development of food structure. In: Spyropoulos, F., Lazidis, A. and Norton, I. (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155 doi: https://doi.org/10.1039/9781788016155-00093

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, 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, P. A. and Phillips, G. (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

Mottram, D. S. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, D. S. and Taylor, A. 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, D. S., Mills, C. ORCID: https://orcid.org/0000-0002-8313-3700, Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 and Dodson, A. (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

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of fluid flow. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 23-50, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_2

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of heat transfer. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 51-80, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_3

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of mass transfer. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 81-102, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_4

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Mass and energy balances. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (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, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 125-143, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_6

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2021) Re-engineering Bachelor’s degree curriculum in Food Engineering: hypothesis and proposal. In: Juliano, P., Knoerzer, K., Sellahewa, J., Nguyen, M. H. and Buckow, R. (eds.) Food Engineering innovations across the Food Supply Chain. Elsevier, London, pp. 411-420, 216. ISBN 9780128212929

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Reaction kinetics. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 103-124, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_5

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Thermal processing of foods. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 145-159, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_7

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 179-197, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_9

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) 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, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) 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

Noguerol, R., Balagiannis, D., Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592 and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Kinetics of the Maillard reaction between glucose and leucine in a simple aqueous model system. In: Flavour Science. Context Products, pp. 201-206.

Olivares, A., Dubreuil, C., Skelton, S. and Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Volatile compounds in a pet food model system with different lipid oxidation levels. In: Flavour Science. Context Products, pp. 237-240.

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, 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, H. E., Crabbe, M.J.C. and Ames, J.M. (eds.) The Maillard Reacton in Foods and Medicine. RSC, Cambridge, p. 436.

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D., Desforges, N. and Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Price, N. and Claus, S. (2013) Comparison of different species of cooked liver. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie.

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Introduction to aroma compounds in foods. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (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

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2017) Meat. In: Buettner, A. (ed.) Springer Handbook of Odor. Springer, pp. 175-205. ISBN 9783319269306

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Thermal generation of aroma. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (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, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Arkoudi, A., Mottram, D. S. and Dodson, A. T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Bishara, S., Baines, D. 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.

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Tsormpatsidis, E., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Wagstaffe, A. and Mottram, D. S. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191

Pastrana, L. and Jauregi, P. (2017) Basic biochemistry. In: Pandey , A. and Teixeira , J. (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

Pathomrungsiyounggul, P., Lewis, M. and Grandison, A. (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

Pistokoulou, P., Balagiannis, D. P. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (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, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (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

Singh, I. ORCID: https://orcid.org/0000-0002-5807-4091, Dighe, P., Rasane, P., Bansal, V. ORCID: https://orcid.org/0000-0001-7911-0007, Sharma, N. ORCID: https://orcid.org/0000-0002-0203-6061, Sahu, J. K. ORCID: https://orcid.org/0000-0002-6573-4852 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2023) Nutrient composition and health benefits of millets. In: Pudake, R. N., Solanke, A. U. and Kole, C. (eds.) Nutriomics of Millet Crops. Taylor and Francis, pp. 1-16. ISBN 9781032230948 doi: https://doi.org/10.1201/b22809-1

Smith, S., Cook, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Methven, L. and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (2015) A role for mucoadhesion in flavour enhancement and retention. In: Flavour Science. Context Products, pp. 365-368.

Stewart, A., Grandison, A. S., Ryan, A. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Investigating the Maillard reaction of milk powder in a low-moisture system. In: Flavour Science. Context Products, pp. 243-246.

Tzia, C., Giannou, V., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 and Lebesi, D. (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

Conference or Workshop Item

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Methven, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (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

Buatig, R., Clegg, M., Michael, N. and Oruna-Concha, M.-J. ORCID: 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)

Comber, R., Weeden, R., Lindsay, S., Teal, G., MacDonald, A., Methven, L., Moynihan, P. and Oliver, P. (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.

Hunter, P. J., Pink, D., Hand, P., Heath, J., Barker, G., Hambidge, A., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oruna-Concha, M.-J. ORCID: https://orcid.org/0000-0001-7916-1592, Radha, B., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 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

Kliem, K. ORCID: https://orcid.org/0000-0002-0058-8225 (2024) The effect of a biodiverse pasture on the nutritional quality of lamb meat. In: British Society of Animal Science Annual Conference, 9-11 April 2024, Belfast, UK, pp. 31-32. doi: https://doi.org/10.1016/j.anscip.2024.02.031 (Animal – science proceedings)

Methven, L., Ellis, L. and Kavaliauskaite, G. (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

Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Feeny, E. L., Beegan, K., Owen, K. and Harbourne, N. (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

Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Mottram, D. and Blumenthal, H. (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.

Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X, Tarrado Ribes, A., Reynolds, R., Kliem, K. ORCID: https://orcid.org/0000-0002-0058-8225 and Clegg, M. (2022) Nutrients in milk, dairy and plant-based alternatives and nutritional implications for consumers. In: 73rd Annual Meeting of the European Association of Animal Production, 5-9 SEPT 2022, Porto, Portugal, p. 618.

Xu, F., Khalid, P., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (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.

Book

Bell, L. ORCID: https://orcid.org/0000-0003-2895-2030, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and De Haro-Bailon, A., 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)

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

Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Rastall, B., 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

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Ames, J. 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

Mottram, D. S. and Taylor, A. 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

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Engineering principles for food process and product realization. Food Engineering Series. Springer, Cham. ISBN 9783031075704 doi: https://doi.org/10.1007/978-3-031-07570-4

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L., eds. (2015) Flavour development, analysis and perception in food and beverages. Woodhead. ISBN 9781782421030

Patent

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

This list was generated on Sun Nov 24 12:18:32 2024 UTC.

University of Reading

CentAUR: Central Archive at the University of Reading

Accessibility navigation

Items where Division is "Food Research Group"

Article

Book or Report Section

Conference or Workshop Item

Book

Patent

Page navigation

See also

Footer navigation