Outputs (21)

Composition and properties of the surface of oil bodies recovered from Echium Plantagineum (2013)
Journal Article
Payne, G., Lad, M., Foster, T., Khosla, A., & Gray, D. (2014). Composition and properties of the surface of oil bodies recovered from Echium Plantagineum. Colloids and Surfaces B: Biointerfaces, 116, 88-92. doi:10.1016/j.colsurfb.2013.11.043

Neutral-lipids within oilseeds are most commonly stored in oil bodies, small spherical organelles with oleosin proteins inserted through a phospholipid monolayer. Oil bodies extracted from Echium plantagineum are highly enriched in polyunsaturated fa... Read More about Composition and properties of the surface of oil bodies recovered from Echium Plantagineum.

Origins of the perceived nutty character of new-make malt whisky spirit (2013)
Journal Article
Boothroyd, E., Linforth, R. S., Jack, F., & Cook, D. J. (2014). Origins of the perceived nutty character of new-make malt whisky spirit. Journal of the Institute of Brewing, 120(1), 16-22. https://doi.org/10.1002/jib.103

New-make malt spirits were sourced from 35 individual Scotch Whisky distilleries and their sensory characteristics rated by a trained panel using descriptive analysis. Selected samples (either high or low in perceived nutty character) were analysed u... Read More about Origins of the perceived nutty character of new-make malt whisky spirit.

Future climate alleviates stress impact on grassland productivity through altered antioxidant capacity (2013)
Journal Article
Naudts, K., Van den Berge, J., Farfan, E., Rose, P., AbdElgawad, H., Ceulemans, R., …Nijs, I. (2014). Future climate alleviates stress impact on grassland productivity through altered antioxidant capacity. Environmental and Experimental Botany, 99, 150-158. https://doi.org/10.1016/j.envexpbot.2013.11.003

Predicting future ecosystem functioning requires a mechanistic understanding of how plants cope with different stressors under future climate conditions with elevated CO2 concentrations and warmer temperatures. Nonetheless, studies of stress response... Read More about Future climate alleviates stress impact on grassland productivity through altered antioxidant capacity.

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus) (2013)
Journal Article
Fisk, I. D., Linforth, R. S., Trophardy, G., & Gray, D. A. (2013). Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus). Food Research International, 54(1), https://doi.org/10.1016/j.foodres.2013.08.024

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective car... Read More about Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus).

Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods (2013)
Journal Article
Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), https://doi.org/10.1111/jtxs.12017

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65?s with a defined chew proto... Read More about Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods.

Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path" (2013)
Journal Article
Rosenthal, A. J., & Share, C. (2014). Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path". Food Quality and Preference, 32(Part C), https://doi.org/10.1016/j.foodqual.2013.09.004

Hutchings and Lillford’s (Journal of Texture Studies, 19, 103-115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing tr... Read More about Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path".

Circulating insulin-like factor 3 (INSL3) in healthy and infertile women (2013)
Journal Article
Anand-Ivell, R., Tremellen, K., Dai, Y., Heng, K., Yoshida, M., Knight, P. G., …Ivell, R. (2013). Circulating insulin-like factor 3 (INSL3) in healthy and infertile women. Human Reproduction, 28(11), 3093-3102. https://doi.org/10.1093/humrep/det349

STUDY QUESTIONHow does insulin-like factor 3 (INSL3) concentration in blood vary across the menstrual cycle in women?SUMMARY ANSWERINSL3 is secreted by the theca interna cells of growing antral follicles and is phasic in its expression.WHAT IS KNOWN... Read More about Circulating insulin-like factor 3 (INSL3) in healthy and infertile women.

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices (2013)
Journal Article
Gan, H., Soukoulis, C., & Fisk, I. D. (2014). Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chemistry, 146, https://doi.org/10.1016/j.foodchem.2013.09.024

In the present work, we have evaluated for first time the feasibility of APCI-MS volatile compound fingerprinting in conjunction with chemometrics (PLS-DA) as a new strategy for rapid and non-destructive food classification. For this purpose 202 clar... Read More about Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models (2013)
Journal Article
Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K... Read More about Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.

Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748 (2013)
Journal Article
Behboudi-Jobbehdar, S., Soukoulis, C., Yonekura, L., & Fisk, I. D. (2013). Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technology, 31(11), https://doi.org/10.1080/07373937.2013.788509

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the pr... Read More about Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748.