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Items where Division is "Food Research Group" and Year is 2021

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Number of items: 47.

A

Abd Hadi, H. M., Tan, C. P. orcid id iconORCID: https://orcid.org/0000-0003-4177-4072, Shah, N. K. M., Tan, T. B., Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 and Mat Yusoff, M. (2021) Establishment of an effective refining process for Moringa oleifera kernel oil. Processes, 9 (4). e579. ISSN 2227-9717 doi: 10.3390/pr9040579

Aspinall, S. R., Parker, J. K. orcid id iconORCID: https://orcid.org/0000-0003-4121-5481 and Khutoryanskiy, V. V. orcid id iconORCID: 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: 10.1016/j.colsurfb.2021.111567

Azman, E. M., House, A., Charalampopoulos, D. orcid id iconORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. orcid id iconORCID: 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: 10.1111/ijfs.14762

B

Baltulionis, G., Blight, M., Robin, A., Charalampopoulos, D. orcid id iconORCID: https://orcid.org/0000-0003-1269-8402 and Watson, K. A. orcid id iconORCID: 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: 10.1016/j.jsb.2021.107741

Bell, L. orcid id iconORCID: https://orcid.org/0000-0003-2895-2030, Kitsopanou, E., Oloyede, O. O. orcid id iconORCID: https://orcid.org/0000-0001-6392-0937 and Lignou, S. orcid id iconORCID: 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: 10.3390/foods10051055

Bolger, A. M., Rastall, R. A., Oruna-Concha, M. J. orcid id iconORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, J. orcid id iconORCID: 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: 10.1016/j.lwt.2021.111989

Brighina, S., Poveda Turrado, C., Restuccia, C., Walton, G. orcid id iconORCID: https://orcid.org/0000-0001-5426-5635, Fallico, B., Oruna-Concha, M. J. orcid id iconORCID: 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: 10.1016/j.foodchem.2020.128237

C

Chamata, Y., Jackson, K. G. orcid id iconORCID: https://orcid.org/0000-0002-0070-3203, Watson, K. A. orcid id iconORCID: 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: 10.3390/ijms222111662

Chatzifragkou, A. orcid id iconORCID: 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: 10.1016/B978-0-12-821447-3.00011-1

Cunningham, M., Vinderola, G., Charalampopoulos, D. orcid id iconORCID: 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: 10.1016/j.tifs.2021.04.009

D

Della Corte, K. A., Penczynski, K., Kuhnle, G. orcid id iconORCID: 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: 10.3389/fnut.2020.615684

de Andrade Lima, M., Andreou, R., Charalampopoulos, D. orcid id iconORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. orcid id iconORCID: 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: 10.3390/app11083410

F

Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q. orcid id iconORCID: 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: 10.1002/fsn3.1974

Fong, R. Y., Kuhnle, G. G. C. orcid id iconORCID: https://orcid.org/0000-0002-8081-8931, Crozier, A. orcid id iconORCID: https://orcid.org/0000-0001-7581-6782, Schroeter, H. and Ottaviani, J. I. orcid id iconORCID: 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: 10.1039/D1FO01228B

H

Huang, Y.-Z., Liu, Y., Jin, Z., Cheng, Q. orcid id iconORCID: 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: 10.1111/1541-4337.12776

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: 10.3389/fnut.2021.633807

J

Jasper, J., Elmore, J. S. orcid id iconORCID: https://orcid.org/0000-0002-2685-1773 and Wagstaff, C. orcid id iconORCID: 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: 10.1016/j.postharvbio.2021.111630

K

Kocadagli, T., Methven, L., Kant, A. and Parker, J. K. orcid id iconORCID: 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: 10.1016/j.foodchem.2020.128024

Kuhnle, G. G. C. orcid id iconORCID: 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: 10.1093/jn/nxaa390

L

Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258 and Oloyede, O. O. orcid id iconORCID: 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: 10.3390/foods10050990

M

Markey, O., Vasilopoulou, D., Kliem, K. E. orcid id iconORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C. orcid id iconORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S. orcid id iconORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G. orcid id iconORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. orcid id iconORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. orcid id iconORCID: 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: 10.1093/jn/nxab050

Mohd Nor, N. D., Houston-Price, C. orcid id iconORCID: https://orcid.org/0000-0001-6368-142X, Harvey, K. orcid id iconORCID: 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: 10.1016/j.appet.2020.104991

Muñoz-Labrador, A., Azcarate, S., Lebrón-Aguilar, R. orcid id iconORCID: https://orcid.org/0000-0001-6103-6814, Quintanilla-López, J. E. orcid id iconORCID: https://orcid.org/0000-0003-1863-7408, Galindo-Iranzo, P., Kolida, S., Methven, L., Rastall, R. A., Moreno, F. J. orcid id iconORCID: https://orcid.org/0000-0002-7637-9542 and Hernandez-Hernandez, O. orcid id iconORCID: 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: 10.1021/acs.jafc.0c07267

N

Niranjan, K. orcid id iconORCID: 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

Norton, V. orcid id iconORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. orcid id iconORCID: 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: 10.3390/foods10020433

Norton, V. orcid id iconORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258 and Methven, L. orcid id iconORCID: 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: 10.3390/foods10030587

O

Oddy, J., Alarcón-Reverte, R., Wilkinson, M., Ravet, K., Raffan, S., Minter, A., Mead, A., Elmore, J. S. orcid id iconORCID: 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: 10.1186/s12870-021-03058-7

Oloyede, O. O. orcid id iconORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. orcid id iconORCID: 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: 10.3390/foods10122903

Oloyede, O. O. orcid id iconORCID: https://orcid.org/0000-0001-6392-0937, Wagstaff, C. orcid id iconORCID: 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: 10.3390/foods10122908

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

P

Papa Spada, F., Balagiannis, D. P., Purgatto, E., do Alencar, S. M., Canniatti-Brazaca, S. G. and Parker, J. K. orcid id iconORCID: 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: 10.1016/j.foodchem.2021.129537

Parker, J. K. orcid id iconORCID: 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: 10.2196/29086

Pellegrino, R., Mainland, J. D., Kelly, C. E., Parker, J. K. orcid id iconORCID: 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: 10.1093/chemse/bjab046

Perrar, I., Buyken, A. E., Penczynski, K. J., Remer, T., Kuhnle, G. G. orcid id iconORCID: https://orcid.org/0000-0002-8081-8931, Herder, C., Roden, M., Della Corte, K., Nöthlings, U. and Alexy, U. orcid id iconORCID: 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: 10.1007/s00394-020-02463-2

R

Ramne, S. orcid id iconORCID: https://orcid.org/0000-0003-1291-4494, Brunkwall, L., Ericson, U. orcid id iconORCID: https://orcid.org/0000-0003-4629-4318, Gray, N. orcid id iconORCID: https://orcid.org/0000-0002-0094-5245, Kuhnle, G. G. C. orcid id iconORCID: https://orcid.org/0000-0002-8081-8931, Nilsson, P. M. orcid id iconORCID: https://orcid.org/0000-0002-5652-8459, Orho-Melander, M. orcid id iconORCID: https://orcid.org/0000-0002-3578-2503 and Sonestedt, E. orcid id iconORCID: 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: 10.1007/s00394-020-02392-0

Reboleira, J., Silva, S., Chatzifragkou, A. orcid id iconORCID: https://orcid.org/0000-0002-9255-7871, Niranjan, K. orcid id iconORCID: 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: 10.1016/j.tifs.2021.08.018

Richardson, D. P. and Lovegrove, J. A. orcid id iconORCID: 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: 10.1017/S000711452000330X

S

Sinha, R., Zhao, N. orcid id iconORCID: https://orcid.org/0000-0002-7762-3949, Goedert, J. J., Byrd, D. A. orcid id iconORCID: 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 id iconORCID: https://orcid.org/0000-0003-2102-3626, Ward, M. H., Pieters, H.-J., Sági-Kiss, V., Kuhnle, G. G. orcid id iconORCID: 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: 10.1016/j.envres.2021.111084

T

Tsatsaragkou, K., Methven, L., Chatzifragkou, A. orcid id iconORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. orcid id iconORCID: 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: 10.3390/foods10050951

Turner, L., Dawda, D., Wagstaff, C. orcid id iconORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, F. and Lignou, S. orcid id iconORCID: 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: 10.1016/j.foodchem.2021.130515

Turner, L., Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. orcid id iconORCID: 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: 10.1016/j.foodchem.2020.128673

Turner, L., Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. orcid id iconORCID: 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: 10.3390/foods10061335

Turner, L., Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258, Gawthrop, F. and Wagstaff, C. orcid id iconORCID: 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: 10.3390/ijms222112016

Turner, L., Wagstaff, C. orcid id iconORCID: https://orcid.org/0000-0001-9400-8641, Gawthrop, F. and Lignou, S. orcid id iconORCID: 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: 10.3390/ijms222413561

V

van Breda, S. G. orcid id iconORCID: https://orcid.org/0000-0003-1421-8214, Mathijs, K., Pieters, H.‐J., Sági‐Kiss, V., Kuhnle, G. G. orcid id iconORCID: 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: 10.1002/mnfr.202001214

W

Weston, E. J. E., Millman, C., Setarehnejad, A., Bennett, E. J. and Oruna-Concha, M. J. orcid id iconORCID: 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: 10.1111/1541-4329.12224

Z

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: 10.1016/j.foodqual.2020.104116

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