Outputs (673)

Mechanisms of umami taste perception: From molecular level to brain imaging (2021)
Journal Article
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. https://doi.org/10.1080/10408398.2021.1909532

Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to in... Read More about Mechanisms of umami taste perception: From molecular level to brain imaging.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article
Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, Article 100121. https://doi.org/10.1016/j.fochx.2021.100121

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness (2021)
Journal Article
Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, Article 129990. https://doi.org/10.1016/j.foodchem.2021.129990

Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium.... Read More about Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.

Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition (2021)
Journal Article
Shewan, H. M., Yakubov, G. E., Bonilla, M. R., & Stokes, J. R. (2021). Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition. Soft Matter, 17(19), 5073-5083. https://doi.org/10.1039/d0sm01624a

Suspensions of soft particles transition from a viscous fluid to a soft material upon increases in phase volume. The criteria defining the transition to this jammed state are difficult to define due to the porous and deformable nature of soft particl... Read More about Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition.

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article
Agarwal, D., Lim, M., Aldridge, E., McKinney, J., Hewson, L., & Fisk, I. D. (2021). The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. Food and Function, 12(10), 4535-4543. https://doi.org/10.1039/d0fo03100c

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Extraction of protein from food waste: An overview of current status and opportunities (2021)
Journal Article
Kamal, H., Le, C. F., Salter, A. M., & Ali, A. (2021). Extraction of protein from food waste: An overview of current status and opportunities. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2455-2475. https://doi.org/10.1111/1541-4337.12739

The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional defic... Read More about Extraction of protein from food waste: An overview of current status and opportunities.

Maternal exposure to dibutyl phthalate (Dbp) or diethylstilbestrol (des) leads to long-term changes in hypothalamic gene expression and sexual behavior (2021)
Journal Article
Hunter, D., Heng, K., Mann, N., Anand-Ivell, R., & Ivell, R. (2021). Maternal exposure to dibutyl phthalate (Dbp) or diethylstilbestrol (des) leads to long-term changes in hypothalamic gene expression and sexual behavior. International Journal of Molecular Sciences, 22(8), 1-14. https://doi.org/10.3390/ijms22084163

Xenobiotic exposure during pregnancy and lactation has been linked to perinatal changes in male reproductive outcomes and other endocrine parameters. This pilot study wished to assess whether brief maternal exposure of rats to xenobiotics dibutyl pht... Read More about Maternal exposure to dibutyl phthalate (Dbp) or diethylstilbestrol (des) leads to long-term changes in hypothalamic gene expression and sexual behavior.

Combined innovations in public policy, the private sector and culture can drive sustainability transitions in food systems (2021)
Journal Article
Allison, E. H., Moberg, E., Harl, H. K., Arbow, T., Almaraz, M., Dixon, J., Skinner, T., Rasmussen, L. V., Scarborough, C., Salter, A., Lei, X. G., & Halpern, B. S. (2021). Combined innovations in public policy, the private sector and culture can drive sustainability transitions in food systems. Nature Food, 2, 282-290. https://doi.org/10.1038/s43016-021-00261-5

Global food system analyses call for an urgent transition to sustainable human diets but how this might be achieved within the current global food regime is poorly explored. Here we examine the factors that have fostered major dietary shifts across e... Read More about Combined innovations in public policy, the private sector and culture can drive sustainability transitions in food systems.

The Physiology of Reproduction – Quo vadis? (2021)
Journal Article
Ivell, R., & Anand-Ivell, R. (2021). The Physiology of Reproduction – Quo vadis?. Frontiers in Physiology, 12, Article 650550. https://doi.org/10.3389/fphys.2021.650550

The reproductive system in males and females reflects a highly dynamic underlying physiology. Yet our current understanding of this system is still largely based upon relatively simplistic snapshots of individual component cells and tissues. Gamete p... Read More about The Physiology of Reproduction – Quo vadis?.