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Items where Division is "Food Research Group" and Year is 2022

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Number of items: 48.

A

Augusto, A., Miranda, A., Costa, L., Pinheiro, J., Campos, M. J., Raimundo, D., Pedrosa, R., Mitchell, G., Niranjan, K. orcid id iconORCID: 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: 10.1111/jfpp.16630

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

Augusto, A., Simões, T., Novais, S. C., Mitchell, G., Lemos, M. F. L., Niranjan, K. orcid id iconORCID: 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: 10.1016/j.foodres.2022.111884

Azman, E. M., Nor, N. D. M., 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 (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: 10.1016/j.lwt.2021.112733

Azman, E. M., Yusof, N., Chatzifragkou, A. orcid id iconORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. orcid id iconORCID: 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: 10.3390/molecules27175489

B

Buang, F., Chatzifragkou, A. orcid id iconORCID: https://orcid.org/0000-0002-9255-7871, Amin, M. C. I. M. and Khutoryanskiy, V. V. orcid id iconORCID: 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: 10.3390/polym15010093

Bull, S. P. orcid id iconORCID: https://orcid.org/0000-0001-5129-1731, Khutoryanskiy, V. V. orcid id iconORCID: https://orcid.org/0000-0002-7221-2630, Parker, J. K. orcid id iconORCID: 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: 10.1016/j.foodchem.2021.131650

C

Crowe-White, K. M. orcid id iconORCID: https://orcid.org/0000-0003-2497-4582, Evans, L. W., Kuhnle, G. G. C. orcid id iconORCID: 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: 10.1093/advances/nmac105

E

Eichelmann, F., Sellem, L., Wittenbecher, C., Jäger, S., Kuxhaus, O., Prada, M., Cuadrat, R., Jackson, K. G. orcid id iconORCID: https://orcid.org/0000-0002-0070-3203, Lovegrove, J. A. orcid id iconORCID: 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: 10.1161/CIRCULATIONAHA.121.056805

Eze, O. F., Chatzifragkou, A. orcid id iconORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. orcid id iconORCID: 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: 10.1016/j.foodchem.2021.130837

H

Hotchkiss, Jr., A. T., Renye, Jr., J. A., White, A. K. orcid id iconORCID: https://orcid.org/0000-0002-5875-8362, Nunez, A., Guron, G. K. P. orcid id iconORCID: https://orcid.org/0000-0002-2009-5807, Chau, H. orcid id iconORCID: https://orcid.org/0000-0002-4696-7343, Simon, S., Poveda, C., Walton, G. orcid id iconORCID: 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: 10.3390/microorganisms10071346

J

Jackson, P. P. J., Wijeyesekera, A. orcid id iconORCID: 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: 10.1017/gmb.2022.8

Jackson, P. P. J., Wijeyesekera, A. orcid id iconORCID: 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: 10.1016/j.jff.2022.104987

K

Kampa, J., Frazier, R. orcid id iconORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. orcid id iconORCID: 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: 10.3390/foods11162536

Kampa, J., Frazier, R. orcid id iconORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez-Garcia, J. orcid id iconORCID: 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: 10.3390/foods11050681

Kampa, J., Koidis, A., Ghawi, S. K., Frazier, R. A. orcid id iconORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. orcid id iconORCID: 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: 10.1007/s00217-022-04088-7

Kumar, R., Sharma, V. and Oruna-Concha, M. J. orcid id iconORCID: 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: 10.1007/978-981-19-1746-2_11

L

Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. orcid id iconORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. orcid id iconORCID: 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: 10.1016/j.fochx.2021.100180

Luna, P., Risfaheri, ., Hoerudin, ., 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 (2022) Fractionation of carbohydrate polymers from Indonesian sorghum by-products. Food and Bioproducts Processing, 135. pp. 114-122. ISSN 0960-3085 doi: 10.1016/j.fbp.2022.07.007

M

Muñoz-Labrador, A., 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., Azcarate, S. M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., 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 (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: 10.1021/acs.jafc.2c01363

N

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of fluid flow. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_2

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of heat transfer. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_3

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of mass transfer. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_4

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

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Environmental issues in food engineering. In: Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_8

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Mass and energy balances. In: Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_1

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_6

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Reaction kinetics. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_5

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) Thermal processing of foods. In: Niranjan, K. orcid id iconORCID: 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: 10.1007/978-3-031-07570-4_7

Niranjan, K. orcid id iconORCID: 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 id iconORCID: 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: 10.1007/978-3-031-07570-4_9

Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. orcid id iconORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: 10.1007/978-3-031-07570-4_10

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. (2022) Promoting protein intake in an ageing population: product design implications for protein fortification. Nutrients, 14 (23). 5083. ISSN 2072-6643 doi: 10.3390/nu14235083

Norton, V. orcid id iconORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. orcid id iconORCID: 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: 10.1016/j.foodqual.2022.104638

Norton, V. orcid id iconORCID: https://orcid.org/0000-0002-1961-2539, Waters, C., Oloyede, O. O. and Lignou, S. orcid id iconORCID: 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: 10.3390/foods11213424

O

Oddy, J., Raffan, S., Wilkinson, M. D., Elmore, J. S. orcid id iconORCID: https://orcid.org/0000-0002-2685-1773 and Halford, N. G. orcid id iconORCID: 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: 10.3390/plants11050669

P

Parker, J. K. orcid id iconORCID: 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: 10.1038/s43856-022-00112-9

Parker, J. K. orcid id iconORCID: 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: 10.3390/foods11070967

Picot-Allain, M. C. N., Amiri Rigi, A. orcid id iconORCID: 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: 10.1016/j.fbio.2022.101550

R

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: 10.3920/BM2021.0090

Rivera-Toapanta, E., Oruna-Concha, M. orcid id iconORCID: https://orcid.org/0000-0001-7916-1592, Terriente, C., Gonzalez, J., Guerrero, L., Claret, A., Parker, J. orcid id iconORCID: 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

Rodriguez Garcia, J. orcid id iconORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. orcid id iconORCID: 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: 10.1016/j.lwt.2022.113837

S

Sellem, L. orcid id iconORCID: https://orcid.org/0000-0002-2697-997X, Jackson, K. G. orcid id iconORCID: https://orcid.org/0000-0002-0070-3203, Paper, L., Givens, I. D. orcid id iconORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A. orcid id iconORCID: 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: 10.1017/S0007114522000289

Smith, R. orcid id iconORCID: 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: 10.1080/10408398.2022.2137777

Stergiadis, S. orcid id iconORCID: https://orcid.org/0000-0002-7293-182X, Tarrado Ribes, A., Reynolds, R., Kliem, K. orcid id iconORCID: 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.

W

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. orcid id iconORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q. orcid id iconORCID: 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: 10.1016/j.foodqual.2021.104503

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: 10.1016/j.ijpsycho.2022.05.005

Y

Yap, S. K., Chin, N. L., Shah, N. N. A. K., Than, L. T. L. and Niranjan, K. orcid id iconORCID: 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: 10.1002/jsfa.11898

Yeo, H., Balagiannis, D. P., Koek, J. H. and Parker, J. K. orcid id iconORCID: 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: 10.3390/molecules27196712

This list was generated on Sat Dec 6 11:12:21 2025 UTC.