Outputs (41)

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging (2018)
Journal Article
Sun, X., Tang, X., Wang, Q., Chen, P., Hill, P., Fang, B., & Xu, C. (2018). Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging. Journal of Photochemistry and Photobiology B: Biology, 185, 66-72. https://doi.org/10.1016/j.jphotobiol.2018.05.024

Firefly luciferase (Fluc) has been widely used as a bioluminescent monitor. The ATP linear correlation and exogenous luciferin requirement make it useful in most of current imaging systems. However, the utility of this reporter was still limited by t... Read More about Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging.

Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception (2018)
Journal Article
Qi, H., Bramante, F., Davies, A., Elleman, C., Fourtouni, K., & Wolf, B. (2018). Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception. Food and Function, 9(6), 3532-3546. https://doi.org/10.1039/C8FO00548F

The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are... Read More about Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception.

The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens (2018)
Journal Article
Connerton, P. L., Richards, P. J., Lafontaine, G. M., O'Kane, P. M., Ghaffar, N. M., Cummings, N. J., Smith, D. L., Fish, N. M., & Connerton, I. F. (in press). The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens. Microbiome, 6, Article 88. https://doi.org/10.1186/s40168-018-0477-5

Background
Campylobacters are an unwelcome member of the poultry gut microbiota in terms of food safety. The objective of this study was to compare the microbiota, inflammatory responses, and zootechnical parameters of broiler chickens not exposed t... Read More about The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens.

Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate (2018)
Journal Article
Sacchi, R., Paduano, A., Caporaso, N., Picariello, G., Romano, R., & Addeo, F. (2018). Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate. Food Control, 91, https://doi.org/10.1016/j.foodcont.2018.04.011

Butyric acid (butyrate) is a candidate marker of milk fat in complex fat blends, since it is exclusive of milk triacylglycerols (TAGs) from different ruminant species. In this work, we determined the amount of milk fat used for the preparation of fat... Read More about Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, 628-640. https://doi.org/10.1016/j.foodres.2018.03.077

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More about Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

The effects of meat consumption on global health (2018)
Journal Article
Salter, A. (2018). The effects of meat consumption on global health. Revue Scientifique et Technique / Scientific and Technical Review, 37(1), 47-55. https://doi.org/10.20506/rst.issue.37.1.2735

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. In addition, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc... Read More about The effects of meat consumption on global health.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., & Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68, 292-303. https://doi.org/10.1016/j.foodqual.2018.03.019

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

Fluid gels: a new feedstock for high viscosity jetting (2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Fluid gels: a new feedstock for high viscosity jetting. Food Biophysics, 13(2), https://doi.org/10.1007/s11483-018-9523-x

Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling – thus the term ‘fluid gel’ may be... Read More about Fluid gels: a new feedstock for high viscosity jetting.

Microbial community dynamics of a blue-veined raw milk cheese from the UK (2018)
Journal Article
Yunita, D., & Dodd, C. E. (2018). Microbial community dynamics of a blue-veined raw milk cheese from the UK. Journal of Dairy Science, 101(6), 4923-4935. https://doi.org/10.3168/jds.2017-14104

A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR Density Gradient Gel Electrophoresis analysis of the bacterial community 16S rRNA genes using three primer sets V3, V4V5, V6V8. Genomic DNA f... Read More about Microbial community dynamics of a blue-veined raw milk cheese from the UK.