Items where Division is "Food Research Group" and Year is 2016

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Number of items: 34.

Article

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

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

Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abbasi, S. and Scanlon, M. G. (2016) Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: optimization of enzymatic and ultrasound pretreatments. Innovative Food Science and Emerging Technologies, 35. pp. 160-167. ISSN 1878-5522 doi: 10.1016/j.ifset.2016.05.004

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2016) Microemulsion-based lycopene extraction: effect of surfactants, co-surfactants and pretreatments. Food Chemistry, 197 (Part A). pp. 1002-1007. ISSN 1873-7072 doi: 10.1016/j.foodchem.2015.11.077

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.

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: 10.1016/j.foodchem.2015.10.105

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: 10.1016/j.foodchem.2015.11.036

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: 10.1002/jctb.4928

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: 10.1016/j.jff.2015.11.032

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: 10.1007/s11746-016-2883-9

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: 10.1016/j.lwt.2016.05.043

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: 10.1016/j.foodchem.2016.05.190

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: 10.1002/jctb.4714

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: 10.1016/j.foodchem.2015.12.052

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: 10.1016/j.postharvbio.2015.09.014

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: 10.3109/09637486.2015.1134444

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: 10.1016/j.foodqual.2015.07.001

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

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: 10.1016/j.carbpol.2015.09.046

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: 10.1016/j.fbp.2016.04.003

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: 10.1016/j.idairyj.2016.01.015

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: 10.3389/fpls.2016.00917

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: 10.1016/j.foodres.2016.10.050

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: 10.1021/acs.langmuir.5b04628

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: 10.1016/j.seppur.2016.02.037

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: 10.1016/j.foodqual.2016.01.005

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: 10.1016/j.foodchem.2015.11.031

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: 10.1016/j.foodchem.2016.04.105

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: 10.1007/s12078-016-9211-5

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: 10.1016/j.ejpb.2016.03.010

Book or Report Section

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: 10.1021/bk-2016-1237.ch006

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: 10.1039/9781782623830-00135

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: 10.1021/bk-2016-1237.ch010

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: 10.1039/9781782623830-00291

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