Outputs (137)

Treatment of fruit juices with β-glucosidase for release of aroma precursors (2025)
Journal Article
Schmidt, S., Yang, N., Gröger, H., Saarela, M., Hessel, V., & Fisk, I. (2025). Treatment of fruit juices with β-glucosidase for release of aroma precursors. Food Chemistry, 491, Article 145212. https://doi.org/10.1016/j.foodchem.2025.145212

Β-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A (BglA) from the extremophile Halothermothrix orenii H168 expressed in... Read More about Treatment of fruit juices with β-glucosidase for release of aroma precursors.

Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers (2025)
Preprint / Working Paper
Schmidt, S., Adebowale, M. N., Rebrov, E., Fisk, I., Yang, N., Saarela, M., & Hessel, V. (2025). Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers

Random Positioning Machines (RPM) are commonly used to simulate microgravity for plant growth and cell culturing experiments, but not properly in multi-phase flow studies, e.g., emulsions. The implications of fluid motion induced by RPM movement patt... Read More about Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers.

TMT-based quantitative proteomic assessment of Vicia sativa induced neurotoxicity by β-cyano-L-alanine and γ-glutamyl-β-cyano-L-alanine in SH-SY5Y cells (2025)
Preprint / Working Paper
Riley, S., Nguyen, V., Bhattacharjee, R., Ng, P. Q., Ritchie, T., Fisk, I., Gecz, J., Kumar, R., & Searle, I. R. (2025). TMT-based quantitative proteomic assessment of Vicia sativa induced neurotoxicity by β-cyano-L-alanine and γ-glutamyl-β-cyano-L-alanine in SH-SY5Y cells

β-Cyano-L-alanine (BCA) and γ-glutamyl-β-cyano-L-alanine (GBCA) are the primary antinutritional compounds present within the seeds of the high protein and drought tolerant orphan legume Vicia sativa. Evidence of neurotoxicity is limited to symptom an... Read More about TMT-based quantitative proteomic assessment of Vicia sativa induced neurotoxicity by β-cyano-L-alanine and γ-glutamyl-β-cyano-L-alanine in SH-SY5Y cells.

Gaussian mixture model clustering allows accurate semantic image segmentation of wheat kernels from near-infrared hyperspectral images (2025)
Journal Article
Kartakoullis, A., Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2025). Gaussian mixture model clustering allows accurate semantic image segmentation of wheat kernels from near-infrared hyperspectral images. Chemometrics and Intelligent Laboratory Systems, 259, Article 105341. https://doi.org/10.1016/j.chemolab.2025.105341

In this study, an ad-hoc image processing pipeline has been developed and proposed for the purpose of semantically segmenting wheat kernel data acquired through near-infrared hyperspectral imaging (HSI). The Gaussian Mixture Model (GMM), characterize... Read More about Gaussian mixture model clustering allows accurate semantic image segmentation of wheat kernels from near-infrared hyperspectral images.

It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla (2025)
Journal Article
McNeill, H., Ford, R., Fisk, I., Thibodeau, M., Liu, G., Doyennette, M., & Yang, Q. (2025). It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla. Science Talks, 13, Article 100424. https://doi.org/10.1016/j.sctalk.2025.100424

The relationship between perceived sweetness intensity and temperature of food is complex. Previous research on the effect of temperature on sweetness perception primarily focused on single solutions. This study aimed to address the gap by using an i... Read More about It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla.

Sustainable fertiliser mesh, ‘4D’-precision engineered by flow chemistry: minimising agrochemical pollution (2024)
Journal Article
Le, T. N. Q., Lim, C. N., Fisk, I., Tran, N. N., Hessel, V., & Robertson, K. (2025). Sustainable fertiliser mesh, ‘4D’-precision engineered by flow chemistry: minimising agrochemical pollution. Green Chemistry, 27(3), 696-715. https://doi.org/10.1039/d4gc04833d

Flow chemistry is best when opening “novel process windows”, and one of six NPW paths is “new chemical transformations”. Flow chemistry has a large impact on syntheses which are particularly mixing-sensitive. Here we exploit the NPW offered by flow c... Read More about Sustainable fertiliser mesh, ‘4D’-precision engineered by flow chemistry: minimising agrochemical pollution.

Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu) (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., Reid, J., & Yang, N. (2025). Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). Food Chemistry, 464, Part 3, Article 141888. https://doi.org/10.1016/j.foodchem.2024.141888

To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma formation in dried Dendrobium nobile stems (Shihu), valued in Chinese c... Read More about Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu).

Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station (2024)
Journal Article
Tran, Q. D., Spooner, N., Geoghehan, S., Thavarajah, S. R., Rahman, S., Tran, N. N., Williams, P. M., Jarquin, S. M., Kim, D., Davey, K., Buell, J., Shumbera, M., Gittleman, M., Clements, T., Stoudemire, J., Fisk, I., & Hessel, V. (2025). Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station. Advanced Healthcare Materials, 14(4), Article 2402361. https://doi.org/10.1002/adhm.202402361

In extreme environments people will have different needs for medicine(s), making it crucial to understand how such environments affect drug efficacy. Ibuprofen, commonly used in tablet formulation on Earth, could fail in space despite standard pharma... Read More about Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station.

Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station (2024)
Preprint / Working Paper
Fisk, I., Tran, Q., Spooner, N., Geoghehan, S., Thavarajah, S., Rahman, S., Tran, N., Williams, P., Jarquin, S., Kim, D.-H., Davey, K., Buell, J., Shumbera, M., Gittleman, M., Clements, T., Stoudemire, J., & Hessel, V. (2024). Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station

In extreme environments people will have different needs for medicine(s). It is important, therefore, to know how medicine efficacy will be impacted by the environment. Ibuprofen is very widely used in tablet formulation in temperate climates on Eart... Read More about Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station.

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning (2024)
Journal Article
Yang, N., Simon, J., Fang, W., Ayed, C., Zhang, W. E., Axell, M., Viltoriano, R., & Fisk, I. (2025). Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning. Food Chemistry, 464, Article 141537. https://doi.org/10.1016/j.foodchem.2024.141537

The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in... Read More about Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning.